Tono Loop LLC

Year by year

Inspections

1. Jun 26, 2026 Routine Score 92
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Cooked Chicken (52F), Cooked Sausage (54F), Mozzarella Cheese (50F), and Pizza Sauce (49F) in the Front Countertop Cooler were observed being improperly cold held at the time of inspection. Discussed with Person In Charge that foods need to be kept at 41F or lower to keep foods safe for customer consumption. Cooler appeared to be on and set to cold temperature of 41F or lower. Set a discard time for products in the Countertop Cooler for 4 hours from the time they were placed in the cooler, as it was not known when the foods went above 41F. Monitor foods in cooler and ensure that they are cold holding at 41F or lower at all times. Maintain all cold TCS foods at 41F or colder.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

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

     Sliced mozzarella cheese in the Lowboy Cooler and sliced tomatoes in the lower part of the Salad Prep Cooler were observed cooling with lids covering the products. The mozzarella also had containers stacked on top of each other. Discussed with Person In Charge that foods need to be uncovered so they can cool most rapidly and safely. Person In Charge immediately uncovered and unstacked the containers of tomatoes and mozzarella in each cooler to finish cooling properly. Retrain staff to cool foods uncovered, unstacked and spread out.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

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

     There was no independent means of measuring the sanitizing rinse cycle of the high temperature dish machine at the time of inspection. Provide either a maximum registering thermometer or temperature stickers to monitor the sanitizing rinse cycle of the dish machine to ensure that dishes are reaching 160F or hotter. Keep on site at all times.

     Code MN Rule 4626.0710B