Lito's Burritos LLC

Year by year

Inspections

1. Jan 28, 2026 Follow-Up Score 94
   • Serious Priority 1

     Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.

     Beans were still reheating in the upright warmer at 122 degrees F in the center. Before placing pans of food into the warmer, rapidly reheat them on the stovetop.

     Code MN Rule 4626.0360A

   • Not serious Priority 3

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

     Handwashing reminder signage missing from the hand sink on the cook line. Post a reminder signage near the sink.

     Code MN Rule 4626.1457

   • 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

     Paper towel dispenser near the cook line hand sink out of stock. Ensure that each hand sink has a supply of paper towels present.

     Code MN Rule 4626.1445

2. Jan 15, 2026 Routine Score 80
   • 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

     Consumer broth still cooling from the night before observed at 46 degrees F. Instructed operator to discard product. Reviewed effective cooling methods. Ensure that all TCS foods are cooling within the above time and temperature parameters.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Consumer broth ineffectively cooling in deeply filled, covered containers overnight. Effective cooling methods were reviewed during the inspection and are being utilized for other foods such as beans, rice, and meats. Utilize this same 2 inch fill cooling method for liquids as well.

     Code MN Rule 4626.0390B

   • Serious Priority 1

     Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.

     Consume fat was slowly reheating ineffectively on the flat top. Third pan of beans were slowly reheating in the hot box. Both products were moved to the stovetop for rapid reheating during the inspection, Ensure that all TCS foods are reheated to 165 degrees F within 2 hours before moving to a hot holding.

     Code MN Rule 4626.0360A

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     Multiple examples of raw eggs storing above ready to eat foods within the lower reach-in cooler on the cook line. Product was reorganized during the inspection. Ensure that raw animal proteins are storing in a manner that prevents cross contamination.

     Code MN Rule 4626.0235A(1)

   • Serious Priority 1

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

     Marinades using previously cooked ingredients that were storing in the walk-in cooler beyond 7 days. Either establish that these foods are non-TCS with microbiological testing, create and follow a regulatory approved HACCP plan for acidification or only hold these marinades for 7 days.

     Code MN Rule 4626.0405A

   • Not serious Priority 3

     Provide a waste receptacle for individual towels at the hand washing sink where individual towels are used.

     Multiple hand sinks missing a trash can nearby. Ensure that all hand sinks are fully stocked including a trash can to encourage frequent and effective handwashing.

     Code MN Rule 4626.1450

   • Not serious Priority 2

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

     No test kit available onsite to verify that the plate temperature inside the dish machine is reaching 160 degrees F. Obtain a min/max water proof thermometer or heat tape to test the plate temperature during a cycle.

     Code MN Rule 4626.0710B