Pepitos Mexigo Foods

Year by year

Inspections

1. Jan 5, 2026 Routine Score 94
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     No CFPM. A fulltime employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     1. Observed leaky piping of 3 compartment sink. 2. Observed leak underneath the 3-compartment sink. 3. Observed clogged mop sink. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     1. Observed floors throughout the kitchen in need of cleaning, especially under equipment and shelving. 2. Clean up mouse droppings on floor. Clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Front door is not tight fitting and has gaps underneath. Install proper sweep to ensure door is tight fitting.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed mouse droppings on floor along edge near wall. Work with pest control operator to mitigate, clean floors, keep kitchen clean, and ensure door is tight fitting.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed mop sink not sealed to wall anymore. Replace caulk and seal to wall.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed damaged tiles on area of wall behind the equipment under the hood. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed shelf storing flour on a crooked shelf that is less than 6 inches off of the floor. Raise shelf.

     Code MN Rule 4626.0300A

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Observed hand sink not stocked with paper towels. Instructed to stock. Corrected on site. Keep hand sinks stocked at all times.

     Code MN Rule 4626.1445

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed employee put on gloves to help at the line without washing hands first. Instructed employee to wash hands. Employees must wash hands before putting on gloves.

     Code MN Rule 4626.0075B-J

2. Jan 22, 2025 Follow-Up Score 94
   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     No business license posted. Post.

     Code MCO 188.390

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     A full-time employee must pass a food safety class and register with the state. Mail initial application (LESS THAN 6 MONTHS OLD), required documentation (COPY OF EXAM CERTIFICATE), and $35 fee to MDH. See website for more information: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     1. Observed leaky piping of 3 compartment sink. Operator working on repairs. 2. Observed leak underneath the first compartment of the 3-compartment sink. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Have at least 20-foot candles of light intensity at a distance of 30 inches from the floor: • Where food is provided for consumers • Inside equipment • In utensil storage areas • In warewashing areas • In toilet rooms

     Observed burnt out light above 3 compartment sink making area dim. Repair/replace.

     Code MN Rule 4626.1470B

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Cooked proteins are not being date marked. Observed numerous pans inside refrigeration units. Operator stated food is less than 3 days old and will be used up within 2 days. Start date marking cooked food immediately to ensure food is not stored more than 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

     Hire a pest control operator due to evidence of mice.

     Code MCO 188.590

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed mouse droppings on floor along walls in kitchen. Majority of droppings have been cleaned up. Hire pest control operator and continue cleaning/sanitizing floors.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed damaged tiles on area of the wall behind the equipment under the hood. Appears to be an area where mice are coming out of the wall (insulation spilling out and tracking along the walls). Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing chlorine test kit. Obtain.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Based on number and type of violations, active managerial control is lacking. The person in charge must ensure proper food safety practices and ensure employees are doing so.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Measured sanitizer bucket at 0 ppm. Instructed operator to add bleach. Retested at 50 ppm. Corrected on site.

     Code MN Rule 4626.0285B

3. Jan 2, 2025 Routine Score 90
   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     No business license posted. Post.

     Code MCO 188.390

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     No employee illness log. Provided log and explained use.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     A full time employee must pass a food safety class and register with the state. Mail initial application (LESS THAN 6 MONTHS OLD), required documentation (COPY OF EXAM CERTIFICATE), and $35 fee to MDH. See website for more information: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     1. Observed leak underneath the first compartment of the 3-compartment sink. 2. Observed leak in spray handle of 3 compartment sink. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Have at least 20-foot candles of light intensity at a distance of 30 inches from the floor: • Where food is provided for consumers • Inside equipment • In utensil storage areas • In warewashing areas • In toilet rooms

     Observed burnt out light above 3 compartment sink. Replace light bulb.

     Code MN Rule 4626.1470B

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Cooked proteins are not being date marked. Observed numerous pans inside refrigeration units. Operator stated food is less than 3 days old and will be used up within 2 days. Start date marking cooked food immediately to ensure food is not stored more than 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

     Hire a pest control operator due to evidence of mice.

     Code MCO 188.590

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed mouse droppings along edge of walls throughout establishment. Clean and sanitize floors. Hire pest control operator.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed mouse droppings and insulation particles along edge of walls throughout establishment. Clean and sanitize floors.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed damaged tiles on area of the wall behind the equipment under the hood. Appears to be an area where mice are coming out of the wall (insulation spilling out and tracking along the walls).

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing chlorine test kit. Obtain.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Based on number and type of violations, active managerial control is lacking. The person in charge must ensure proper food safety practices and ensure employees are doing so.

     Code MN Rule 4626.0035DGHIKM