La Estancia Steakhouse

Inspection history 4 visits

1. 2025
2. Passed Dec 16 Score 47 ▲1

   Follow-Up Inspection

   1 violation

   • 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
3. Passed Dec 2 Score 46 ▼11

   Routine Inspection

   18 violations, 3 critical

   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Critical Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • 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
   • Minor Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • 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 Discontinue using wood and wood wicker as a food contact surface.
   • Minor Use effective cooling methods to cool TCS foods.
   • Minor Keep the physical facilities in good repair.
   • Minor Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
   • Minor Post the Certified Food Protection Manager certificate.
   • Minor Discontinue using cast iron utensils or equipment except for cooking.
   • Minor The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
4. 2024
5. Passed Dec 4 Score 57 ▼31

   Routine Inspection

   11 violations, 3 critical

   • Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Critical Separate raw animal foods from ready-to-eat foods.
   • Minor Post the license so it is conspicuous to consumers.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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 Discontinue using cast iron utensils or equipment except for cooking.
   • Minor Have a test kit for the type of sanitizer used.
   • Minor Discontinue using wood and wood wicker as a food contact surface.
   • Minor Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
   • 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
6. Passed Jan 2 Starting score 88

   Follow-Up Inspection

   6 violations

   • Minor Have a test kit for the type of sanitizer used.
   • Minor Post the license so it is conspicuous to consumers.
   • 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 Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
   • 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 Discontinue using cast iron utensils or equipment except for cooking.

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