Restaurante Y Panaderia Puerto Veracruzano INC

Year by year

Inspections

1. Sep 17, 2026 Routine Score 94
   • 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

     Observed no paper towels in the handwashing sink. All handwashing stations must be supplied with paper towels at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed no hand soap in the hand sink. All handwashing stations must be supplied with hand soap at all times.

     Code MN Rule 4626.1440

   • Not serious Priority 2

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

     Observed a lack of date marking of TCS food taking place on-site. All cooked food must be date-marked when held for more than 24 hours so they do not exceed 7 days.

     Code MN Rule 4626.0400A

   • 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 chicken and other cooked foods thawing in a prep table. The Person In Charge was instructed to discontinue thawing food in this manner. The food was getting ready to be reheated. Use one of the approved thawing methods listed above.

     Code MN Rule 4626.0380ABC

2. Sep 18, 2025 Routine Score 96
   • Not serious Priority 3

     Keep the plumbing system in good repair.

     1. Observed hot water valve to be turned off for back prep room handwashing sink. 2. Observed 3-comp sink's faucet to be leaking. Have the handwashing and 3-compartment sink serviced immediately.

     Code MN Rule 4626.1040B

   • 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

     Observed no paper towels in both handwashing sinks on-site. All handwashing stations must be properly supplied with paper towels at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed no hand soap on-site. All handwashing station must be supplied with hand soap at all times.

     Code MN Rule 4626.1440

   • 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 Certified Food Protection Manager certificate on-site. At least one full time staff member must hold a MN-issued certificate. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A