La Michoacana Prepecha LLC

Year by year

Inspections

1. May 12, 2026 Follow-Up Score 100
   • 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.

     Ensure that a full-time staff member holds a MN-issued CFPM certificate. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

2. Apr 30, 2026 Routine Score 90
   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed birria meat stored in a large stock pot. Per discussion with the Person In Charge (PIC), the product had been cooling overnight. Discontinue cooling TCS foods in large, deep containers such as stock pots or deep hotel pans. These containers prevent rapid heat transfer and keep food in the temperature danger zone, increasing the risk of bacterial growth. Use approved cooling methods discussed during inspection. More information and guidance have been provided.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     Observed birria meat stored in a tightly covered stock pot. The product has been cooling overnight while covered. Covering food prevents heat from escaping and slows cooling, increasing the risk of holding food in the temperature danger zone. Do not cover containers during the active cooling process.

     Code MN Rule 4626.0390B

   • 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 birria meat in consomé holding at 66F in walk-in cooler. Per discussion with the Person In Charge, the TCS food had been cooling overnight while covered in a large stock pot. The food did not meet the required cooling parameters. Do not cool TCS food in large, deep, or tightly covered containers and meet cooling parameters. The food was discarded due to time/temperature abuse.

     Code MN Rule 4626.0385A

   • 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. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested.

     Code MN Rule 4626.0033A

   • 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 near the cookline. Ensure that all handwashing stations are properly stocked with paper towels at all times. Paper towels were provided at the time of inspection.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed ice wand stored in the reach-in freezer without protection from contamination. Store ice wands in a clean, protected manner.

     Code MN Rule 4626.0955A