Routine
Jan 21, 2026
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Jan 21, 2026 · Original Source
Restaurant · Minneapolis, MN
Huies Chow Mein LLC
5358 Chicago Ave
Last inspected Jan 21, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine
Jan 27, 2025
Complete
Official score: 96 · Understand this area’s scale
5 recorded violations
majorCode MN Rule 4626.1095Handwashing
Official wording
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
There is only 1 hand sink in the back of the kitchen behind the walk-in cooler and not accessible to much of the food prep area. A new hand sink needs to be installed (with written plans that get submitted first).
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsmajorCode MN Rule 4626.1720AFood temperature
Official wording
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Because a new hand sink needs to be added in the front part of the kitchen, a Food Plan Review must be summitted. https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/
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 temperatureminorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Observed a cracked and soiled wood shelf connected to the hot hold table- although the wood shelf on the most frequently used side has been wrapped in stainless steel. Remove wood.
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 problemsminorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
1. Observed handles of prep coolers dirty. 2. Observed wire shelving rack with heavy food debris. Clean and maintain.
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 problemsminorCode MCO 204.30BOther
Official wording
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Observed styrofoam to go containers on site. Compostable or recyclable to go containers are required.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Jan 27, 2025 · Original Source
Follow-Up
Feb 15, 2024
Complete
Official score: 96 · Understand this area’s scale
3 recorded violations
majorCode MN Rule 4626.1095Handwashing
Official wording
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
There is only 1 hand sink in the back of the kitchen behind the walk-in cooler and not accessible to much of the food prep area. A new hand sink needs to be installed(with written plans that get submitted first).
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsmajorCode MN Rule 4626.1720AFood temperature
Official wording
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Because a new hand sink needs to be added in the front part of the kitchen, a Food Plan Review must be summitted. https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/
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 temperatureminorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Observed a cracked and soiled wood shelf connected to the hot hold table- although the wood shelf on the most frequently used side has been wrapped in stainless steel. Remove wood.
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 record from Minneapolis Health Department, Feb 15, 2024 · Original Source
Routine
Feb 1, 2024
Complete
Official score: 76 · Understand this area’s scale
15 recorded violations
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed old food debris on the following equipment: 1. Shelving throughout kitchen(shelves with dry storage, shelves with sugar under grinder) 2. Prep cooler top area behind lid 3. Handles of equipment throughout
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 problemsmajorCode MN Rule 4626.0400AFood source and labeling
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
Missing dates on all cooked food(egg rolls and chicken) inside walk-in cooler. Per PIC the food has been made less than 7 days ago. Mark the date on all cooked food kept for over 24 hours.
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.
More about food source, dating, or labeling problemscriticalCode MN Rule 4626.0235A(2)Food temperature
Official wording
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s notes
Observed packaged shrimp and packaged chicken thawing together in the same bin in the walk-in cooler. Instructed to separate. Corrected on site. Store meats and fish separately to avoid cross contamination.
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 temperaturemajorCode MN Rule 4626.1720AFood temperature
Official wording
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Because a new hand sink needs to be added in the front part of the kitchen, a Food Plan Review must be submitted to Minneapolis Development Review. https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/
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 temperaturemajorCode MN Rule 4626.1095Handwashing
Official wording
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
There is only one hand sink in the back of the kitchen, behind the walk-in cooler and not easily accessible to much of the food prep area. A new hand sink needs to be installed (with written plans that get submitted first).
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
There is still a cracked and soiled wood shelf connected to the hot hold table - although the wood shelf on the most frequently-used side has been wrapped in stainless steel. There is still a wooden bakers table in use. Replace wood with surfaces that are smooth, non-absorbent and easily cleanable.
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 problemsminorCode MN Rule 4626.1390Handwashing
Official wording
Have a garbage can at handwashing sinks where paper towels are used.
Inspector’s notes
Missing trash can next to hand sink. Provide.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsmajorCode MN Rule 4626.1595Chemicals
Official wording
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed unlabeled spray bottle containing degreaser. Label with common 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.
More about chemicals stored or used unsafelyminorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed floors under equipment dirty and in need of cleaning.
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 problemsminorCode MN Rule 4626.1470ACleaning and sanitizing
Official wording
Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
Inspector’s notes
The corner of the kitchen where the hand sink is located needs more light. Install proper lighting.
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 problemsminorCode MN Rule 4626.0235A(4)Contamination
Official wording
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed multiple food items(veggies, egg rolls, chicken) inside walk-in cooler uncovered. Food must be covered when in storage mode.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationcriticalCode MN Rule 4626.1650Pests
Official wording
Contain rodent bait in a covered, tamper-resistant bait station.
Inspector’s notes
Observed loose rodent bait throughout kitchen and basement. Clean up/remove. Bait must be contained.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsmajorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed knifes dirty stored in food prep area. Clean and maintain.
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 problemscriticalCode MN Rule 4626.0040COther
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No illness log on site. Provided log and explained use. Be sure to record all instances of employee illness.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode MN Rule 4626.0035DGHIKMHandwashing
Official wording
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
Inspector’s notes
Based on number and type of violations active managerial control is lacking. The person in charge must adequately demonstrate food safety knowledge and ensure the proper food safety procedures are followed.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Minneapolis Health Department, Feb 1, 2024 · Original Source