El Nuevo Cinco De Mayo Market INC.

Year by year

Inspections

1. Mar 17, 2026 Routine Score 98
   • Not serious Priority 3

     Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.

     Observed meat market cutting area were darker than 50 foot candles. Ensure surfaces where employees are using cutting equipment is at least 50 foot candles.

     Code MN Rule 4626.1470C

   • Not serious Priority 2 Corrected on site

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

     Observed ham ends in deli cooler without a date mark. Ensure ready-to-eat, time/temperature controlled for safety foods are datemarked for seven days, day one is the day the food was opened on site. At time of inspection PIC had employee date mark the ham.

     Code MN Rule 4626.0400B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed the three compartment sink did not have stoppers to properly wash, rinse, sanitize food contact surfaces. Ensure plumbing is maintained in good repair.

     Code MN Rule 4626.1040B

   • 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.

     Observed large gap under back door. Ensure all outer openings are sealed against the entry of pests.

     Code MN Rule 4626.1395A

2. Mar 13, 2025 Routine Score 96
   • Not serious Priority 3 Corrected on site

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

     Observed bucket tested at 100PPM quat. Ensure sanitizer buckets for holding rags for wiping food contact surfaces are within the proper range, per manufacturers label. At time of inspection PIC corrected to 200PPM.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.

     Observed lighting in meat cutting area was dim. Ensure at least 50-foot candles of light intensity on surfaces where workers are using sharp utensils.

     Code MN Rule 4626.1470C

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed hot water at handwashing sink at 173F. Ensure water at hand washing sink is no more than 130F to prevent scalding.

     Code MCO 188.380

   • Serious Priority 1

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

     Observed no log for reporting employee illness symptoms as it pertains to food borne illness. Ensure employees are trained on when to report and a record is being kept on foodborne illness symptoms they may be experiencing.

     Code MN Rule 4626.0040C