Animales Barbeque Co

Year by year

Inspections

1. May 29, 2026 Follow-Up Score 100

   Result: Complete.

2. Feb 26, 2026 Follow-Up Score 96
   • Not serious Priority 2

     A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.

     Observed through discussion with person in charge that curing of sausage takes place on site without a HACCP Plan. Curing also requires a variance be applied for to conduct this specialized process. Person in charge has spoken with a Minneapolis HACCP team member about requirements to finalize a HACCP Plan. Various resources including a template have been given to the operator. Once a HACCP Plan has been put together, operator to submit to a Minneapolis HACCP team member for review and approval. Upon completion, the approved plan will be kept on file at the facility.

     Code MN Rule 4626.0415B

   • Not serious Priority 2

     The business needs to submit a request for a variance and maintain the approved variance.

     Observed a variance to be required for the curing of sausage on site. Applicable paperwork sent to facility to be filled out, sign off on and sent back to the Minneapolis Health Department for review and approval. Upon approval, operator to maintain the variance on file at the facility.

     Code MN Rule 4626.1690C

3. Feb 12, 2026 Routine Score 82
   • 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 pink biofilm growth inside ice machine. Clean and maintain interior of ice machine components in a clean condition.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed the following food contact surfaces with dried up food debris while equipment was not in use. 1) Can opener piercing blade 2) Back of slicer blade. Clean food contact surfaces at a minimum of once every 4 hours and maintain clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 3 Corrected on site

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

     Observed the public bathrooms sometimes used by food service employees as well as the back service area hand sink to not have hand washing signage posted. Post signage as required. Operator posted applicable signage at time of the inspection.

     Code MN Rule 4626.1457

   • Not serious Priority 2 Corrected on site

     Clearly label working containers of toxic chemicals with the common chemical name.

     Observed a few quaternary ammonium spray bottles to not be labeled. Label spray bottles as needed. Person in charge labeled the referenced spray bottles at the time of the inspection.

     Code MN Rule 4626.1595

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed the following areas with a noticeable gap to the outside of the building. 1) Door sweep not sealing entirely at entry door to garbage area. 2) Gaps on both sides of the side garage style doors leading to the outdoor patio. Provide a tight seal in the referenced areas.

     Code MN Rule 4626.1395A

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     Observed various food grade containers with cracks and a spatula with a noticeable piece of material broken off from the spatula. Monitor referenced items within facility and replace damaged or worn items with ones that are intact, smooth and easily cleanable.

     Code MN Rule 4626.0515

   • Not serious Priority 2

     Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

     Observed through discussions with the person in charge that non continuous cooking takes place for smoked beef cheese steak. There were no written procedures in place or on file for this process. Discussed requirements for non-continuous cooking and an example of a written form to be sent to person in charge with the inspection report. Operator to complete, sign, date form and submit to inspector for review and approval. Upon completion, keep a copy of the completed form on file in the facility.

     Code MN Rule 4626.0349F

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Observed through discussion with the person in charge that there are a few items on the menu that are served undercooked (pork belly pancakes, pastrami beef rib hash and eggs). Revise current menus to provide proper consumer advisory language. The example included below can be used on the existing menus. * These items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions . (Make sure that you also asterisk the items on the menu that are served raw and or undercooked). Contact inspector with questions.

     Code MN Rule 4626.0442A

   • Serious Priority 1

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

     Observed two large containers of cooked noodles to be over the seven-day use or discard by date. Today was day eight as indicated on the labels. Discussed the seven-day use or discard by date of TCS foods with person in charge (the preparation date is considered day one). Operator to remove items from cooler.

     Code MN Rule 4626.0405A

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Observed Peter Thillen to be a current state of MN certified food protection manager, (#80894, expires 5/2/27). Certificate was not posted at time of the inspection. Post current state of MN certificate on premise.

     Code MN Rule 4626.0033D

   • 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 scoops used for the two large ice machines to be either resting on the side of or on top of the ice machines. Store ice scoops in a protected location such as inside a holder mounted to the side of the ice machines.

     Code MN Rule 4626.0275E

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed the floor of the walk-in freezer (part of freezer), in need of a thorough cleaning. Clean and maintain clean.

     Code MN Rule 4626.0840C

   • 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 #6 ramekins used on site. Discussed the Minneapolis Green to Go packaging ordinance with the person in charge that requires items to be either recyclable or compostable. Operator to use up or return unopened inventory to supplier. An informational handout on acceptable products along with a supplier list is being sent out with the inspection report.

     Code MCO 204.30A

   • Not serious Priority 2

     A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.

     Observed through discussion with the person in charge that facility does curing of raw animal protein (sausage), without a HACCP Plan. Curing requires a HACCP Plan and a variance. Submit a HACCP Plan to the Minneapolis Health Department for review and approval. The below website link provides detailed information and applicable templates on how to put together a HACCP Plan. HACCP Templates & Resources - City of Minneapolis Utilize resources to submit a HACCP Plan for existing curing process.

     Code MN Rule 4626.0415B

   • Not serious Priority 2

     The business needs to submit a request for a variance and maintain the approved variance.

     Observed through discussions with the person in charge that curing of raw animal protein takes place on site. A variance is required to conduct this specialized process. Applicable paperwork sent to operator to complete, sign and return to the Minneapolis Health Department for review and approval.

     Code MN Rule 4626.1690C