Karmel Market - Bolo Arosto

Year by year

Inspections

1. Sep 28, 2026 Follow-Up Score 96
   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Goat/Camel dish on the stove was below 135F (121) but was immediately turned up.

     Code MN Rule 4626.0395A1

2. Sep 11, 2026 Routine Score 84
   • Serious Priority 1

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

     The food in the front cold pan unit were all out of temperature. The unit was immediately adjusted.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     The sauce on the stove top was at 98F. The burner had been turned off. The other items on the stove top were warm enough (above 135F). This was adjusted immediately.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     There was not chlorine in the wiping cloth bucket. It was immediately adjusted.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The operator did not have test strips. Some will be ordered.

     Code MN Rule 4626.0715

   • 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.

     Styrofoam clam shells were being used for take out. Use only approved containers. Fact sheet will be included with this report.

     Code MCO 204.30A

   • 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 towels were missing from the hand sink. Some were found.

     Code MN Rule 4626.1445

   • 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.

     There is no CFPM. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html for more information.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     The operator did not have an employee illness log. One was given to the operator.

     Code MN Rule 4626.0040C