Follow-Up
Sep 16, 2026
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Sep 16, 2026 · Original Source
Restaurant · Minneapolis, MN
Arizona Taco Company 2 LLC
Address not listed
Last inspected Sep 16, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine
Sep 2, 2026
Complete
Official score: 88 · Understand this area’s scale
8 recorded violations
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
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.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode MN Rule 4626.0380ABCFood temperature
Official wording
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
Inspector’s notes
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.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode MN Rule 4626.0390AFood temperature
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
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.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode MN Rule 4626.1457Handwashing
Official wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
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.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemscriticalCode MN Rule 4626.0040COther
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode MN Rule 4626.0040APermits, training, and postings
Official wording
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
Inspector’s notes
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.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode MN Rule 4626.0033APermits, training, and postings
Official wording
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.
Inspector’s notes
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.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode MN Rule 4626.0400DFood source and labeling
Official wording
Develop an effective date marking system and disclose the system to the regulatory authority upon request.
Inspector’s notes
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.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Minneapolis Health Department, Sep 2, 2026 · Original Source