Tayo Grill

Inspection history 4 visits

1. 2025
2. Passed Dec 8 Score 50 no change

   Follow-Up Inspection

   7 violations, 1 critical

   • Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • 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 Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
3. Passed Nov 24 Score 50 ▼2

   Routine Inspection

   11 violations, 4 critical

   • Critical Sewage, including liquid waste, must be conveyed to the point of disposal through an approved sanitary sewage system.
   • Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Critical Separate raw animal foods from ready-to-eat foods.
   • Critical 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
   • 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 Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • 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 Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Minor Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
4. 2024
5. Passed Dec 4 Score 52 no change

   Follow-Up Inspection

   6 violations, 1 critical

   • Critical 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
   • Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Minor Keep non-food contact equipment surfaces clean.
   • Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • 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.
6. Passed Nov 20 Starting score 52

   Routine Inspection

   14 violations, 4 critical

   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Critical 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
   • Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Critical 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
   • Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • 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 Keep non-food contact equipment surfaces clean.
   • Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Equipment food-contact surfaces and utensils must be clean.

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