El Unico Sabor LLC.

Year by year

Inspections

1. Dec 2, 2025 Follow-Up Score 100

   Result: Complete.

2. Nov 12, 2025 Routine Score 88
   • Serious Priority 1 Corrected on site

     TCS foods reheated for hot holding must be heated to the required temperature within 2 hours.

     Observed catfish in hot holding well reading at 47F. Per conversation with food worker, food was placed in hot holding well from cold holding. The Person In Charge was instructed to reheat food to 165F before placing food in the hot holding wells. All food that is placed in hot holding needs to be reheated to 165F and maintained at 135F or more under hot holding.

     Code MN Rule 4626.0360D

   • Not serious Priority 3

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     Observed ice scoop on top of the dusty ice machine. The Person In Charge was asked to keep ice scoop in a container away from potential contamination.

     Code MN Rule 4626.0275E

   • Serious Priority 1

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

     Observed no employee illness log on-site. An illness log has been provided with the report. Print and use as instructed.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed the 3-compartment sink to have a faulty drain valve. The sanitizer compartment is unable to hold water. Have the sink serviced immediately.

     Code MN Rule 4626.1040B

   • 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 cooked hominy in prep table. Food was in the process of thawing. The Person In Charge was asked to place the food inside a cooler or start food prep immediately. A conversation was had with the PIC regarding thawing methods. Follow one of the methods listed above.

     Code MN Rule 4626.0380ABC

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed chlorine concentration in sanitizer bucket to be higher than allowed. Chlorine sanitizer concentration should be between 50-200ppm. Use chlorine test strips as instructed.

     Code MN Rule 4626.1620