Chulla Vida Restaurant

Year by year

Inspections

1. Oct 27, 2025 Routine Score 96
   • Not serious Priority 2

     Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

     Tilapia served as ceviche. Obtain parasite destruction letter for tilapia. PIC shared fish are purchased frozen.

     Code MN Rule 4626.0355B

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     No irreversible thermometer or heat strips to test hot sanitizing dish machine. Obtain.

     Code MN Rule 4626.0710B

2. Jun 23, 2025 Follow-Up Score 98
   • Not serious Priority 2

     Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

     Observed tilapia served as ceviche. Obtain a parasite destruction letter for tilapia.

     Code MN Rule 4626.0355B

3. May 13, 2025 Routine Score 82
   • Serious Priority 1

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

     Observed no employee illness log. Obtain an illness log.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed pork and chicken thawing in the 2-prep sink with a tub full of water. Discontinue and properly thaw proteins - refer to code for methods.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 2

     Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

     Observed tilapia served as ceviche. Obtain a parasite destruction letter for the tilapia.

     Code MN Rule 4626.0355B

   • Not serious Priority 3

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     Observed ROP fish in the walk-in cooler without releasing the vacuum seal - cut open ROP fishes as it thaw in the walk-in cooler to prevent C. botulism.

     Code MN Rule 4626.0380E

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed tongs hanging on oven handle - remove and store in a sanitary area.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed ceiling panel in the kitchen missing - reinstall.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed light bulb in the kitchen above the grill prep area with dead bulb - replace.

     Code MN Rule 4626.1470C

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed styrofoam cups onsite - remove by the next inspection and provide compliant materials.

     Code MCO 204.30A

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed improper bar compartment set up - no sanitize compartment. Discontinue and properly set up a 3-compartment sink to allow for wash, rinse, and sanitize.

     Code MN Rule 4626.0900

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed a plastic container of sope mariscos (thick consistency) made 5/12 in deep plastic container. Discard and properly cool food in shallow pans.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed walk-in cooler with an air temperature of 45*F. Service the unit. Unit dial was adjusted.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed the following food inside the walk-in cooler read above 41*F: cueno chancho (49*F), chimichurro (49*F), and ranch (45*F). Maintain food at 41*F or below. The person in charge adjusted unit dial.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Observed hot sanitizing dish machine onsite without an irreversible dish thermometer to read utensil surface temperature. Obtain an irreversible thermometer or heat strips.

     Code MN Rule 4626.0710B