Routine
Apr 28, 2026
Official score: 92 · Understand this area’s scale
5 recorded violations
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed Silvia Antunez-Castellon to be a current state of MN certified food protection manager but her state certificate was not posted in the kitchen. Post Silvia's current state of MN CFPM certificate in kitchen.
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 issuesOfficial wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed various bulk containers of sugar, black and white pepper, onion powder, paprika and oregano to not be labeled. Label all containers with common name of products within the containers. Operator labeled all containers at the time of the inspection.
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 wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed quaternary ammonium sanitizer used on site but no test strips were available. Provide and maintain quaternary ammonium test strips to monitor sanitizer solution strength.
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 problemsOfficial wording
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Observed various deep containers of beef barbacoa in the walk-in cooler. Per operator, product had been made at 1am this morning. Temperature taken of product was at 53F at 12:05 pm. As cooling times and parameters had not been achieved, operator to discard TCS foods. Utilize proper cooling methods of TCS foods. Going forward, operator to change up cooling methods to help ensure cooling times and parameters of TCS foods are achieved as required. Cooling resources provided with inspection report.
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 temperatureOfficial wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Observed various uncovered, deep containers of beef barbacoa in the walk-in cooler. Per operator, product had been made at 1am this morning. Temperature taken of product was at 53F at 12:05 pm. As cooling times and parameters had not been achieved, operator to discard TCS foods. Utilize proper cooling methods of TCS foods. Going forward, operator to change up cooling methods to help ensure cooling times and parameters of TCS foods are achieved as required. Cooling resources provided with inspection report.
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 temperatureOfficial record from Minneapolis Health Department, Apr 28, 2026 · Original Source