El Fresco Restaurant LLC

Year by year

Inspections

1. Sep 4, 2026 Routine Score 100
   • Not serious Priority 3

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

     Observed wet wiping cloths on counters throughout facility. Store wet wiping cloths in a sanitizer bucket.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed cracked and missing floor tiles. Repair floor.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed wet mop head leaning against wall with the head above the handle. Hang mops to dry with the head below the handle to prevent contamination of mop handle.

     Code MN Rule 4626.1540

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Observed handwashing signs missing at hand sinks. All handwashing sinks must have signage informing employees to wash their hands. Sending example pdf with report.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     Observed multiple nonworking coolers. Repair coolers or remove from establishment.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Observed single service articles stored on floor. Raise all single service articles at least 6 inches above the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Observed large cartons of salt without lids on lower shelf near grill and food prep station. Cover containers of salt with lids to prevent contamination.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed inner flap of ice machine with mold. Clean and maintain clean.

     Code MN Rule 4626.0845E

2. Sep 19, 2025 Follow-Up Score 100
   • Not serious Priority 3

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

     OBSERVED WET WIPING CLOTHS ON COUNTERS THROUGHOUT ESTABLISHMENT. WIPING CLOTHS SHOULD BE STORED IN BUCKETS WITH APPROVED SANITIZER SOLUTION WHEN NOT IN USE.

     Code MN Rule 4626.0285B

3. Aug 29, 2025 Routine Score 84
   • Serious Priority 1 Corrected on site

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     OBSERVED TRIPA DATED 8/14. PERSON IN CHARGE DISCARDED TRIPA AT TIME OF INSPECTION. TCS FOODS SHOULD BE THROWN AWAY SEVEN DAYS AFTER BEING MADE OR OPENED.

     Code MN Rule 4626.0405A

   • 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 SOME STYROFOAM TAKEOUT CONAINTERS ON SITE. ALL TO GO CONTAINERS MUST BE REUSABLE, RECYCLABLE OR COMPOSTABLE. PROVIDE APPROPRIATE TO GO CONTAINERS.

     Code MCO 204.30A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     MISSING SOAP AT HANDWASHING SINK IN BACK ROOM AREA. PROVIDE SOAP AT ALL HANDWASHING SINKS.

     Code MN Rule 4626.1440

   • 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

     HANDWASHING SINK IN BACK ROOM WAS MISSING PAPER TOWELS. PROVIDE A CONTINUOUS SUPPLY OF PAPER TOWELS AT EACH HANDWASHING SINK.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     THE CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE WAS NOT POSTED. POST ON SITE IN A VISIBLE LOCATION.

     Code MN Rule 4626.0033D

   • Serious Priority 1

     Remove single-service and single-use articles made from materials that are unsafe and unclean.

     OBSERVED CHICKEN STORED IN A PLASTIC GROCERY BAG IN FREEZER. DISCONTINUE USE OF GROCERY BAGS AND USE FOOD GRADE CONTAINERS.

     Code MN Rule 4626.0500B

   • Not serious Priority 3

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

     OBSERVED WET WIPING CLOTHS ON COUNTERS THROUGHOUT EASTABLISHMENT. WIPING CLOTHS SHOULD BE STORED IN BUCKES WITH APPROVED SANITIZER SOLUTION WHEN NOT IN USE.

     Code MN Rule 4626.0285B

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     OBSERVED BEANS IN A DEEP PAN AT 65*F, COOLING FOR ABOUT 5 HOURS ACCORDING TO PERSO IN CHARGE. FOOD DID NOT REACH 70*F WITHIN 2 HOURS AS REQUIRED. PERSON IN CHARGE WAS INSTRUCTED TO REHEAT THE BEANS TO 1658F FOR 15 SECONDS AND THEN RE-COOL IN SHALLOW PANS WITH A DEPTH OF 2 INCHES OR LESS. COOKED FOOD SHOULD BE COOLED FROM 135*F TO 70*F WITHIN 2 HOURS AND THEN FROM 70*F TO 41*F WITHIN FOUR MORE HOURS.

     Code MN Rule 4626.0385A