Verrec
Apr 15, 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, Apr 15, 2026 · Original Source
Institution · Minneapolis, MN
Yinghua Academy
1600 Buchanan St Ne
Last inspected Apr 15, 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
7 inspectionsRoutine
Apr 1, 2026
Complete
Official score: 98 · Understand this area’s scale
2 recorded violations
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed the can opener piercing blade with dried up food debris. Clean and maintain food contact surfaces clean after use and at a minimum once every four hours. Can opener was run through the high temperature dishwasher at the time of the inspection.
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 4626.0955ACleaning and sanitizing
Official 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
Observed a couple of the upright metro shelving units in use to have the lower shelf at a height of less than six inches off the floor. Adjust lower shelf to a minimum height of six inches off the floor.
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, Apr 1, 2026 · Original Source
Routine
Oct 27, 2025
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Oct 27, 2025 · Original Source
Routine
Apr 3, 2025
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Apr 3, 2025 · Original Source
Routine
Oct 3, 2024
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Oct 3, 2024 · Original Source
Routine
Mar 21, 2024
Complete
Official score: 96 · Understand this area’s scale
2 recorded violations
majorCode MN Rule 4626.0795AFood temperature
Official wording
Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.
Inspector’s notes
Hot sanitizing dish machine read at 157*F. Maintain unit so it reads at least 160*F. Until unit is service, discontinue using. Use the 3-compartment sink to wash, rinse, and sanitize equipment.
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 4626.0710BFood temperature
Official wording
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
No irreversible registering temperature indicator to measure utensil surface temperature for the hot sanitizing dish machine. Obtain and measure the internal utensil surface temperature.
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 record from Minneapolis Health Department, Mar 21, 2024 · Original Source
Routine
Oct 3, 2023
Complete
Official score: 94 · Understand this area’s scale
2 recorded violations
criticalCode MN Rule 4626.0395A1Food temperature
Official wording
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.)
Inspector’s notes
Chicken dumpling (130*F) stacked on top of steamer well observed reading lower than 135*F at the time of the inspection. Maintain hot foods at 135*F or above.
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 4626.0408AOther
Official wording
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Business uses time as a public health control (TPHC) to monitor foods that are in a hot well during service and discarded at the end, but there are no written procedures. A TPHC will be sent along with the report - print, fill, and keep a copy onsite at all times. Ensure that your employees are aware of TPHC for foods that are on the hot well.
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, Oct 3, 2023 · Original Source