Panaderia El Mexicano

Official wording

Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

Inspector’s notes

Observed wet mop drying in the mop bucket. Wet mops should be properly hung on the designated mop hanger to allow them to dry completely.

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

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

Inspector’s notes

Observed the walk-in cooler condensation fan to be leaking an excessive amount of water. Have the walk-in cooler serviced to prevent further water accumulation.

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

Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

Inspector’s notes

Observed the condensate drain line for the walk-in cooler draining into the mop sink basin. The condensate drain is connected to an unapproved source.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

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

Inspector’s notes

Observed chlorine concentration in sanitizer bucket to be 0ppm. Chlorine concentration was corrected on-site.

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 water from the source through an approved public water main regulated under chapter 4720.

Inspector’s notes

Observed walk-in coolers condensing line going through PVC piping into the wall of mop sink basin. A plan pluming needs to be reviewed.

In plain English

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

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. At least one full-time staff member must hold a State of 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

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. Person In Charge was able to correct the concentration on-site. Chlorine concentration must be between 50-200PPM. Use test strip as indicated when making sanitizer solution.

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

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

Inspector’s notes

Observed milk holding at 70F and eggs holding at 63F in 3-compartment sink drainboard. Per conversation with the Person In Charge, milk and eggs were being used for food prep. PIC was asked to keep milk and eggs in reach-in cooler while they wait to be used.

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

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Observed dried-out dough in walls and floors throughout prep room. Clean and maintain space clean.

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

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Observed dried-out dough in baking equipment. Person In Charge was asked to increase cleaning frequency of equipment.

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

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

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 holds a State of MN-issued CFPM certificate and 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.

Official wording

Clearly label working containers of toxic chemicals with the common chemical name.

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

Keep the plumbing system in good repair.

Inspector’s notes

Observed a leaky faucet in the three-compartment sink located in prep room. Have the faucet repaired.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

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

Inspector’s notes

Observed no employee illness log on-site. Person In Charge was directed to use illness log when needed. Employee illness log has been sent with report.

In plain English

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

Official wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Inspector’s notes

Observed tres leches cake portioned out and sold without any date marking. All TCS food sold on-site should be date marked.

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.