Follow-Up
Apr 14, 2026
Official score: 90 · Understand this area’s scale
6 recorded violations
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Shell eggs (50F) and portion bags of cooked rice noodles (52F) were observed improperly cold holding in the upper part of the Prep Cooler at the time of inspection. Foods could be holding higher due to the proximity of the fryer, flat top grill and oven cooking equipment directly across. Bottom layer of foods were measured colder at 41F or lower, while the top layers of the foods were measured 50+F. Discussed storing just enough food in these containers for a single layer to keep them coldest. Maintain all cold TCS foods at 41F or below at all times.
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
Have a test kit for the type of sanitizer used.
Inspector’s notes
There was no quat sanitizer test kit available at the time of inspection to monitor the concentration of sanitizers used in the 3 basin sink and the facility. Provide and maintain a quat sanitizer test kit on site 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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Containers of fried rice and yum yum sauce in the Back Kitchen Upright Reach In Cooler were observed cooling with the lid tightly covering the foods at the time of inspection. Manager removed the lids from the items to finish cooling and re-panned the sauce to cool faster. Retrain staff to cool foods uncovered, unstacked and spread out for most rapid cooling.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Kitchen 2 Door Reach In Cooler was observed not operational at the time of inspection. Manager had already ordered a repair of the unit and was awaiting service/replacement. Repair cooler and maintain cooler according to manufacturer's instructions or replace unit if it is unable to be repaired.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial 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
Construction of a large Reach In Cooler was observed on site in the upper level of the building at the time of the initial routine inspection. As of 4/16/2026 there was no plan review in process according to the Plan Review Team. Submit plans to the City of Minneapolis to conduct a plan review for this unit's construction. https://www.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 temperatureOfficial wording
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
A vacuum sealer was observed in the back dry storage area at the time of inspection. There was no evidence of foods being vacuum sealed in the establishment at the time of inspection. Discussed with Chef that the vacuum sealer should not be on site as it is an unnecessary piece of equipment. Remove unnecessary equipment so that it does not take up space in the establishment.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Minneapolis Health Department, Apr 14, 2026 · Original Source