La Perla

Official wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s notes

Observed Styrofoam to-go cups being used on-site for menudo. Styrofoam is not allowed per the city of Minneapolis Green To Go ordinance. To-go containers must be reusable, recyclable, or compostable. Violation has been issued multiple times. A citation will be issued.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

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

Inspector’s notes

Observed cream, cheese and sliced tomatoes holding at 44-45F in prep cooler. The Person In Charge was asked to work with a small working portion of vegetables and relocate remaining products to a display cooler. All TCS food must be maintained at 41F or below during cold holding.

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.

Official wording

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

Inspector’s notes

Observed prep cooler holding food at 45F. Do not use cooler to cold hold until serviced.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

Observed floor tiles near 2-comp sink to be cracked. Replace floor tiles.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

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

Observed no Certified Food Protection Manager certificate on-site. Ensure that at least one full time staff member hold the MN-issued certificate. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

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.

Official wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s notes

Observed Styrofoam to-go containers being used on-site for menudo soup. Styrofoam is not allowed per the city of Minneapolis Green To Go ordinance. To-go containers must be reusable, recyclable, or compostable.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

Observed no Certified Food Protection Manger certificate on-site. Certificate must be posted as requested.

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.

Official wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s notes

Observed chicken tinga and carnitas in reach-in freezer uncovered during storage mode. All food must be covered during storage mode.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

Inspector’s notes

Observed chlorine concentration in sanitizer bucket to be higher than allowed. Use chlorine test strips when setting up sanitizer.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Store clothing and other personal items in lockers or other suitable places.

Inspector’s notes

Observed employee phones and drinks on top of food prep areas. Make sure that all employee belongings are stored in lockers or a designated area for employee belongings.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Remove all items unnecessary to the operation of the business from the premises.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

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

Inspector’s notes

Observed "Wash Your Hands" signage missing from handwashing sink. Poster has been provided with report.

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.

Official wording

Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.

Inspector’s notes

Observed dirty pans in prep sink. Person In Charge (PIC) mentioned that pans are stored there during the day before using shared 3-comp sink. PIC was asked to discontinue practice and have a designated spot that is not the prep sink or clean dirty pans and pots with more frequency.

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.

Official wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s notes

Observed Styrofoam to-go containers being used on-site for menudo. PIC was asked to discontinue using Styrofoam cups. Use containers that are reusable, recyclable or compostable.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

Observed no Certified Food Protection Manager certificate on-site. Post copy as requested.

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.