Lucky Dragon Restaurant

Year by year

Inspections

1. Apr 10, 2026 Routine Score 98
   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed meat thawing in the sink without using running water. Thaw using a sink with running warm water.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     Observed several large containers of flour with cracked lids/handles, using tape to keep them together. Obtain new containers with lids and throw the cracked, broken containers away..

     Code MN Rule 4626.0515

2. Feb 27, 2025 Routine Score 100
   • Not serious Priority 3

     Have at least 20-foot candles of light intensity at a distance of 30 inches from the floor: • Where food is provided for consumers • Inside equipment • In utensil storage areas • In warewashing areas • In toilet rooms

     Observed no lights in side storage room. Provide at least 20 foot-candles of light.

     Code MN Rule 4626.1470B

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed cardboard lining shelves and being used on the floor. remove the cardboard and use only the intended shelving material.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the equipment door handles, gaskets heavily soiled with food residue. Clean and maintain clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Replace equipment or utensils that are not durable or do not retain their characteristic qualities under normal use conditions.

     Observed stainless scrubbies being used on the cook line to clean the wok. Provide and use food grade cleaning equipment.

     Code MN Rule 4626.0505

3. Jan 24, 2024 Routine Score 98
   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed old food debris on the large can opener. Clean after use

     Code MN Rule 4626.0840A

4. Jan 10, 2023 Routine Score 100
   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Tongs at the grill were hanging from the handle of the oven, where they could be contaminated by coming in contact with clothes/aprons brushing on them. Store these on a surface where they can not be easily contaminated.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     A sign is missing from the hand sink. Create or purchase a sign and place it above the hand sink.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Although the dish machine rinse temperature was able to reach a proper temperature as evidenced by the plate temperature reaching 162F, the gauge would malfunction at the higher temperature. This should be repaired.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Many areas of the kitchen, specifically the walls and ceiling, as well as some of the other shelving and equipment surfaces have a build up of grease, dust and debris. A thorough cleaning should be done and regular cleaning schedule adopted.

     Code MN Rule 4626.0855