Hmong Legacy Market

Year by year

Inspections

1. Nov 26, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of ventilation hood filters have excessive heavy accumulation of black soot and brown grease. Ventilation hood cleaning sticker indicates hood is due for professional cleaning next month.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - SAFE

     7 jars of canned bamboo shoots on the retail shelf with establishment labeling. PIC informed product is ordered from an out of state supplier and arrives without labeling. The 4 jars of the sour bamboo variety have bulging lids spotted with rust. Canning appears house made and not commercial. Product dated to expire 12/1/2025. Supplier invoice not available, licensing status of supplier unknown.

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Not serious Good Retail Practice

     FOOD - SAFE HANDLING INSTRUCTIONS

     Raw ground pork and tenderloin frozen in the retail case and not intended as a ready-to-eat food is in a package that does not indicate safe handling instructions.

     Correction: Provide labels that indicate safe handling instructions for that particular food item.

     Code WFC 3-201.11(F)

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Prep cooler in kitchen has towels to capture excess moisture from leak.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     Housemade hot sauce in retail case is improperly labeled.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     PIC described dipping dishes in quat sanitizer for 10 seconds. Contact time of quat sanitizer on label in 1 minute.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     In hot holding case, pork belly holding at 102F, sausages 111F, stuffed chicken wings 126F, egg rolls 132. PIC informed all product was made this morning, product had been in hold holding case for about 1.5 hours.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - INACCURATE INDICATING

     Stem thermometer in hot holding case inaccurate by greater than +/- 3 degrees.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.12

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has sweet rice rolls and house made hot sauces held at room temperature and not included on the time as a public health control white board.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

2. Jan 19, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     VENTILATION - MECHANICAL - Not Corrected

     There is excessive grease build up in the ventilation hoods. All filters are now in place. Ventilation is due for cleaning in March and last service was in September.

     Correction: Provide adequate mechanical ventilation of sufficient capacity that would remove excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.

     Code WFC 6-304.11

3. Jan 11, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     COOLING METHODS

     1. Broth with thin fat cap cooled improperly in large metal pan with lid on. Cover is wet with condensation. Broth made yesterday and temped at 44F next day early afternoon. 2. Container of fried eggs cooling with lid on.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Repeat

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods. Date marking stickers are available in back storage area.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Several mouse droppings observed under shelving in dry storage area. PIC informed establishment is working with pest company and recent pest activity has not been observed.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Floors in dry storage area, under shelving are unclean with debris, food particles and dust. In kitchen, floors around perimeter and under ventilation hood area soiled with grease and food particles.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     In walk-in cooler, pots of broth are stored directly on floor. In dry storage area several bags of rice are stored on floor.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     TEMPERATURE - HOT HOLDING

     Meats in hot holding display unit being hot held at 121F, 150F, 115F. Fish in unit at 135F. Items had been in unit for about 3 hours.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Open container of spring roll sauce stating "keep refrigerated" on label is stored in dry storage area at room temperature.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control. Grab n' go items out at room temperature not marked with time. Portioned sauces out at room temperature not marked with time.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Not serious Good Retail Practice

     VENTILATION - MECHANICAL

     There is excessive grease build up in the ventilation hoods and a filter is removed to allow for the vent hood to pull more smoke. Ventilation is due for cleaning in March and last service was in September.

     Correction: Provide adequate mechanical ventilation of sufficient capacity that would remove excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.

     Code WFC 6-304.11

4. Dec 2, 2021 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Repeat Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw beef stored above RTE drink in prep cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods. Several items without date marking including tofu, broth made over 24 hours ago.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Prep cooler has several towels to collect leak.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     Prep cooler cutting table is not being sanitized. Operator described bringing to sink, washing with soap and then using vinegar.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice Corrected on site

     SANITIZERS- AVAILABLE

     Sanitizers for sanitizing utensils and equipment are not available in kitchen area for dishes.

     Correction: Provide sanitizers available for use during all hours of operation.

     Code 4-303.11(B)

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine and quaternary ammonia is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Red curry in grab&go containers in omcam being hot held at 80F at 10am. Product was moved from refrigerator into unit at 8:30.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - IMPROPER SET-UP

     Utensil washing sinks are not being properly set-up. Operator described washing, sanitizing, and then rinsing.

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

5. Feb 26, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

6. Nov 2, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

7. Sep 21, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

8. Sep 21, 2016 Re-Inspection · No Reinspection Required

   No violations cited.

9. Jun 7, 2016 Pre-inspection · Reinspection Required

   No violations cited.