Centro

Inspection history 4 visits

1. 2025
2. Passed Dec 1 Score 67 ▲1

   Follow-Up Inspection

   3 violations

   • Minor Equipment food-contact surfaces and utensils must be clean.
   • Minor 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.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
3. Passed Oct 14 Score 66 ▼6

   Routine Inspection

   12 violations, 2 critical

   • Critical 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
   • Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Minor Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • Minor Have hand soap at all handwashing sinks.
   • Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Minor Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Minor Equipment food-contact surfaces and utensils must be clean.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor 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.
   • Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
4. 2024
5. Passed Nov 1 Score 72 no change

   Follow-Up Inspection

   2 violations, 1 critical

   • Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
6. Passed Sep 27 Starting score 72

   Routine Inspection

   9 violations, 2 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Minor 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.
   • Minor Have a covered trash can in toilet rooms.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor 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.
   • Minor Keep the plumbing system in good repair.

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