Routine
Apr 9, 2026
Official score: 94 · Understand this area’s scale
7 recorded violations
Official wording
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Time as public health control method (TPHC) found in use for Brown sugar Tapioca Pearls, Messo, kimchi, and pork/Tonkotse broths on the service line. But no written procedure provided onsite. Note: Develop and maintain the TPHC procedure onsite. Note: Please see the form and the TPHC method fact sheet sent with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Frozen raw chicken and pork meats found being thawed sitting in the prep sink at ambient temperature. Note: PIC relocated them into the unit. Note: See above for appropriate thawing.
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.
More about food kept at an unsafe temperatureOfficial 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
No state of Minnesota health department certified food protection manager (CFPM) for the food operation. Note: At least one permanent employee needs to be certified and registered with the state. Note: For detail info, please see the following link: 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.
More about paperwork, training, or posting issuesOfficial wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Employee's illness logs not maintained onsite. Note: Record employees' illness and maintain the log onsite as required. Note: See the copy of the template sent with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wet wiping cloths found held on the prep table between use. Note: Store all wet wiping cloths in chemical sanitizer bucket solution between use at all times.
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.
More about cleaning or sanitizing problemsOfficial wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s notes
Single service items such as cups in cardboard boxes stored on the floor in the back kitchen area. Note: Store them off the floor (at least 6 inches)
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.
More about cleaning or sanitizing problemsOfficial wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Current license not posted. Note: Post the current license as required.
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.
More about paperwork, training, or posting issuesOfficial record from Minneapolis Health Department, Apr 9, 2026 · Original Source