Sabor Cuencano LLC

Year by year

Inspections

1. Sep 16, 2025 Follow-Up Score 94
   • Serious Priority 1

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

     Observed there to be no employee illness log kept on the food truck. An employee illness log will be included in this report. Print and keep an employee illness log on the truck.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

     Observed there to be no procedure for vomit/diarrhea clean-up on the truck. A written procedure will be included in this report. Print and train employees on a vomit/diarrhea clean-up procedure.

     Code MN Rule 4626.0123

   • 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.

     Observed there to be no State of Minnesota Certified Food Protection Manager (CFPM) certificate kept on the truck. Make sure an employee gets a CFPM certificate and a copy is kept on the truck.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     No person shall operate a mobile food vehicle in the city without a valid license required under this section. To the extent authorized in any such license granted under the provisions of this section, the licensee may conduct such licensed business on the public sidewalk or curbside on the street n

     Observed food truck to have set up a seating area with a tent, tables, and chairs. Mobile food units are not allowed to set up seating areas. Observed food trailer to be disconnected from a truck and for the wheels to be blocked. Observed the truck to be advertising a permanent location. Food trucks must not be left unattended at a location that is not their licensed commissary kitchen. Make sure that the food truck is returned to the commissary kitchen daily.

     Code MCO 188.485

2. Aug 15, 2025 Routine Score 80
   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Observed there to be no thermometer on the food truck. Make sure a thermometer is on the truck to verify food temperatures.

     Code MN Rule 4626.0705A

   • Serious Priority 1 Corrected on site

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Observed the sanitizer concentration of the 3-compartment sink to be 0 ppm chlorine. The 3-compartment sink was remade and verified at a concentration of 200 ppm chlorine. Keep chlorine sanitizer concentration between 50-200 ppm.

     Code MN Rule 4626.0805C1

   • Serious Priority 1 Corrected on site

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

     Observed mixed/seasoned raw chicken in the low cooler to be at a temperature of 50 degrees F. Employee stated that the chicken was left in the cooler overnight. The chicken was discarded during inspection. Make sure cold TCS foods are kept at a temperature of 41 degrees F or below.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed there to be no sanitizer test kit on the food truck. Keep a sanitizer test kit on the food truck for each type of sanitizer used.

     Code MN Rule 4626.0715

   • Serious Priority 1

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

     Observed there to be no employee illness log kept on the food truck. An employee illness log will be included in this report. Make sure an employee illness log is kept on the truck and is made available for review upon inspection.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

     Observed there to be no procedure for the clean-up of a vomit/diarrhea event on the food truck. A clean-up procedure will be included in this report. Keep and train employees on procedures for the clean-up of a vomit/diarrhea event.

     Code MN Rule 4626.0123

   • 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

     Observed there to be multiple high priority risk factors present during inspection. A food safety checklist and link to the Active Managerial Control toolbox will be included in this report. Make sure that there is an active oversight of food safety to control risk factors.

     Code MN Rule 4626.0035DGHIKM

   • 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.

     Observed no employee to have a State of Minnesota Certified Food Protection Manager (CFPM) certificate. Instructions on getting this certificate will be included in this report. Make sure that an employee gets a CFPM certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     No person shall operate a mobile food vehicle in the city without a valid license required under this section. To the extent authorized in any such license granted under the provisions of this section, the licensee may conduct such licensed business on the public sidewalk or curbside on the street n

     Observed food truck to have set up a seating area with a tent, tables, and chairs. Mobile food units are not allowed to set up seating areas. Observed food trailer to be disconnected from a truck and for the wheels to be blocked. Observed the truck to be advertising a permanent location. Food trucks must not be left unattended at a location that is not their licensed commissary kitchen. Make sure that the food truck is returned to the commissary kitchen daily.

     Code MCO 188.485