La Vivante

Year by year

Inspections

1. Sep 14, 2026 Routine Score 86
   • Serious Priority 1

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

     A significant number of food items were above 41F. The food in both the left and right main prep table were above 41F. The food was moved. The food in the small right side 1 door cooler near the grill was above 41. The walk in cooler was not functioning and most of the food was at 58-60F. Most of the food was discarded.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

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

     The facility did not have an employee illness log on site. One was give to the operator.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

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

     Not all sinks had hand washing signs. Be sure there are handwashing signs at all sinks. Some will be dropped off to the operator.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     An employee was using the main handsink near the grill line to dump food and wash dishes. Use for handwashing only.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.

     Utensils were being stored on the floor in containers of sanitizer. Store these either on a dry surface, changing them every 4 hours or in a container of hot water 135F or higher. Do not store in sanitizer because there is the potential that the surfaces could contaminate food with sanitizer or if the sanitizer strength is too low, with bacteria from the water.

     Code MN Rule 4626.0275F

   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements f

     The staff were not monitoring the temperatures and did not seem aware that the walk in cooler was nearly 60F. They were also using the hand sink for washing utensils and no sanitizer was in use for the wiping cloth buckets.

     Code MN Rule 4626.0030DEFGHI

   • Not serious Priority 3

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

     Wiping cloths were on the counters instead of being stored and rinsed in a sanitizer solution.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     None of the staff had a food thermometer to check temperatures.

     Code MN Rule 4626.0705A

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Thermometers were missing from the reach in coolers that could be used to verify if they were working correctly.

     Code MN Rule 4626.0620A

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     The walk in cooler as well as a couple of the prep table coolers were well above the required 41F and should not be used. These need to be repaired immediately.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     A copy of the current food license was not posted.

     Code MCO 188.390