Ping's Szechuan Bar & Grill

Year by year

Inspections

1. Feb 27, 2026 Routine Score 96
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     FLOOR SURFACE IS WORN OUT IN MULTIPLE AREAS. REPAIR / REPLACE FLOORING THROUGHOUT THE ESTABLISHMENT. SEE DOCUMENT ATTACHED FOR GUIDANCE ON APPROPRIATE MATERIALS TO BE USE INSIDE KITCHEN.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     FRIDGE LABEL INSIDE THE REACH IN FRIDGE WAS MOLDY / DIRTY. CLEAN OR REMOVE THIS MANUFACTURER’S LABEL.

     Code MN Rule 4626.0840C

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     DISH MACHINE RACK TEMPERATURE WAS REGISTERING 140F. ADJUST MACHINE WATER TEMP SETTING TO READ THE APPROPRIATE RINSE (SANITIZE) TEMPERATURE ACCORDINGLY WITH MANUFACTURE’S DATA PLATE AND FOOD CODE (160F UTENSIL SURFACE TEMPERATURE).

     Code MN Rule 4626.0905B

2. Feb 4, 2025 Routine Score 100
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     FLOOR SURFACE IS WORN OUT IN MULTIPLE AREAS. REPAIR / REPLACE FLOORING THROUGHOUT THE ESTABLISHMENT. SEE DOCUMENT ATTACHED FOR GUIDANCE ON APPROPRIATE MATERIALS TO BE USE INSIDE KITCHEN.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     OBSERVED GREASE ACCUMULATION ON THE RICE WARMER HANDLE (FRIED RICE). CLEAN THIS UNIT. ---------------------------------------------------------------------------------- FRIDGE LABEL AND SHELVING WALL SUPPORT OF THE REACH IN FRIDGE WAS MOLDY / DIRTY. CLEAN THE INSIDE OF THIS FRIDGE. ------------------------------------------------------------------------------------------ LID OF RICE COOKER WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN THIS LID.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     HAND WASHING SIGN WAS MISSING INSIDE BOTH RESTROOMS. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

     Code MN Rule 4626.1457

3. Feb 13, 2024 Follow-Up Score 100
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     FLOOR SURFACE IS WORN OUT IN MULTIPLE AREAS. REPAIR / REPLACE FLOORING THROUGHOUT THE ESTABLISHMENT. SEE DOCUMENT ATTACHED FOR GUIDANCE ON APPROPRIATE MATERIALS TO BE USE INSIDE KITCHEN.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     OBSERVED FEW MOUSE DROPPINGS ON THE FLOOR BY THE UTILITY CLOSET AND DRY STORAGE ROOM. CLEAN THE FACILITY. KEEP FACILITY FREE OF MOUSE DROPPINGS.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     OBSERVED FEW MOUSE DROPPINGS ON THE FLOOR BY THE UTILITY CLOSET AND DRY STORAGE ROOM. CONTINUOUSLY DO AN AGGRESSIVE APPROACH TO PEST CONTROL (E.G: SEAL POINTS OF ENTRY, DO NOT LEAVE FOOD OUT, ELIMINATE HARBORAGE CONDITIONS, STRATEGIC TRAP PLACEMENT, INCREASE PEST CONTROL VISITS, ETC).

     Code MN Rule 4626.1565ABD

4. Jan 31, 2024 Routine Score 90
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     FLOOR SURFACE IS WORN OUT IN MULTIPLE AREAS. REPAIR / REPLACE FLOORING THROUGHOUT THE ESTABLISHMENT. SEE DOCUMENT ATTACHED FOR GUIDANCE ON APPROPRIATE MATERIALS TO BE USE INSIDE KITCHEN.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     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

     DRY STORAGE / BACK ROOM WAS DARK. PROVIDE ENOUGH LIGHT FOR THIS ROOM.

     Code MN Rule 4626.1470A

   • Not serious Priority 3

     The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

     OBSERVED MOUSE DROPPINGS ON THE FLOOR OF THE UTILITY CLOSET / MOP ROOM. PROVIDE A CURRENT DETAILED INVOICE / CONTRACT ADDRESSING PEST IN THE ESTABLISHMENT (RODENTS). HAVE INVOICE AVAILABLE FOR HEALTH INSPECTIONS.

     Code MCO 188.590

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     OBSERVED MOUSE DROPPINGS ON THE FLOOR OF THE UTILITY CLOSET / MOP ROOM. OBSERVED FOOD DEBRIS ACCUMULATED UNDER COOKING EQUIPMENT (E.G: OVEN, FRYER). CLEAN THE FACILITY. KEEP FACILITY FREE OF MOUSE DROPPINGS AND FOOD DEBRIS.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     OBSERVED MOUSE DROPPINGS ON THE FLOOR OF THE UTILITY CLOSET / MOP ROOM. CONTINUOUSLY DO AN AGGRESSIVE APPROACH TO PEST CONTROL (E.G: SEAL POINTS OF ENTRY, DO NOT LEAVE FOOD OUT, ELIMINATE HARBORAGE CONDITIONS, STRATEGIC TRAP PLACEMENT, INCREASE PEST CONTROL VISITS, ETC).

     Code MN Rule 4626.1565ABD

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.

     Code MN Rule 4626.0040D

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.

     Code MN Rule 4626.0030BCQ

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     MOP WAS STORED INSIDER MOP BUCKET. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.

     Code MN Rule 4626.1540

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     OBSERVED TCS FOOD ABOVE 41F DURING STORAGE. FOR EXAMPLE: CHICKEN AT 46F AND SHRIMP AT 43F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS AND TO CLOSELY MONITOR THESE UNITS AND FOOD ITEMS.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     OBSERVED GREASE ACCUMULATION ON SIDE WALL OF THE FRYER AND LEGS/WHEELS OF THE FRYER. KEEP EQUIPMENT CLEAN.

     Code MN Rule 4626.0840C

5. Jan 10, 2023 Routine Score 98
   • Not serious Priority 2

     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.

     Observed food containers (diced chicken and cut vegetables) inside the walk-in cooler with no date mark. Date mark all food containers in the facility for more than 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the walk-in freezer door inside the walk-in cooler not properly closing—repair, so the walk-in freezer door is close properly.

     Code MN Rule 4626.1515