El Sazon

Year by year

Inspections

1. Jun 22, 2026 Routine Score 98
   • 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.

     At least one employee must take a food safety class and submit their certificate to MDH to obtain a CFPM certificate and post it in the facility.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Wiping cloths were being stored on the counter instead of in a bucket with approved sanitizer.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

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

     No thermometer or thermolabels were available for verifying the hot water rinse on the dish machine. Some were given to the operator.

     Code MN Rule 4626.0710B

2. Jun 27, 2025 Follow-Up Score 98
   • Not serious Priority 3

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

     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.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Code MN Rule 4626.0705B

3. Jun 26, 2025 Routine Score 88
   • Serious Priority 1

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

     No illness log was being kept. One was left with the operator

     Code MN Rule 4626.0040C

   • Not serious Priority 3

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

     No license was posted.

     Code MCO 188.390

   • Serious Priority 1

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

     Several food items were above 41 in the prep table and cooler. Some items had just been prepped and placed in the cooler. Check the temperature after some time and verify that the temp has dropped below 41F. If not, move the food to another cooler and have the unit repaired.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

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

     The tongs were hanging on the oven door handle where they could be brushed against dirty clothing and become contaminated. Store them on a surface where this can not happen.

     Code MN Rule 4626.0275C

   • 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.

     At least one employee must take a food safety class and send in their certificate to MDH to become a CFPM. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information.

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     The handsink was blocked with the sanitizer bucket and other items, so handwashing could not occur. This was corrected immediately.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     No food thermometer was available at the time of the inspection. Have one available that is able to measure a variety of food being cooked or hot hold.

     Code MN Rule 4626.0705B