Arizona Taco Company 2 LLC

Year by year

Inspections

1. Sep 16, 2026 Follow-Up Score 100

   Result: Complete.

2. Sep 2, 2026 Routine Score 88
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility was using both chlorine and quat sanitizers but had a test kit for neither. Ensure that a test kit for all sanitizers is available on-site and used to verify concentrations.

     Code MN Rule 4626.0715

   • 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

     Pork shoulders were thawing on the countertop at room temperature. Retrained the manager on effective thawing methods. Utilize one of the above methods when thawing TCS foods.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     The facility was cooling pico made earlier that day and carnitas made days earlier in deeply filled containers. Reviewed effective cooling methods with the manager and the staff who were working. When cooling without the help of ice that cooling foods should not be filled more than 2 inches and should remain uncovered for the duration of the cooling process.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

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

     Handwashing reminder signage was missing from most of the hand sinks within the facility. Sample signage is being provided with the report. Ensure that all hand sinks have handwashing reminder signage near them.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     No employee health illness log was available on site. A sample log is being provided with the report, and recording requirements were reviewed during the inspection. Ensure that an employee illness log is maintained on-site and that all persons in charge know how to use it and where to find it.

     Code MN Rule 4626.0040C

   • Serious Priority 1

     The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

     The facility has an employee handbook and training, but there is no component that addresses when to report symptoms or illness to the manager. Sample language was reviewed with the manager during the inspection. Ensure that all employees are trained on how and when to report symptoms and illnesses.

     Code MN Rule 4626.0040A

   • 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.

     No staff member has obtained a state of MN certified food manager certificate. One of the owners/operators has the required coursework and is in the process of completing the state application. Once obtained, post it within the facility.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Develop an effective date marking system and disclose the system to the regulatory authority upon request.

     Examples of TCS foods that had been cooked and dated with their production date, then frozen and pulled out of the freezer at a later date without an updated date mark. Ensure that the date-marking system covers how many days TCS foods have been specifically held in a refrigerator.

     Code MN Rule 4626.0400D