Calis Vietnamese Restaurant

Year by year

Inspections

1. Jan 21, 2026 Follow-Up Score 100
   • Not serious Priority 3

     Keep the plumbing system in good repair.

     hand sink plumbing leaks, repair.

     Code MN Rule 4626.1040B

2. Jan 7, 2026 Routine Score 84
   • Not serious Priority 3

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

     Prep Coolers doors are tacky to the touch. Shelves holding rice warmers contain grease and dust build up. Container that holds utensils- knives & scissors for food- contains build-up of grease and debris. Fryers contain heavy grease build up. Clean and maintain clean.

     Code MN Rule 4626.0840C

   • 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.

     Date marking is in place. Food is marked for date of discard and the discard date is indicated as ten days from preparation. TCS foods must be used or discarded 7 days from preparation, with day 1 being the date prepared. Discussed date marking with staff and management, guidance document provided with report.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Floors, walls and ceilings contain grease and grime build-up. Clean and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Hand sink in kitchen is leaking at the plumbing beneath the sink. Repair.

     Code MN Rule 4626.1040B

   • Serious Priority 1

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     Clean and sanitize the knives and scissors used to cut eggrolls every four hours.

     Code MN Rule 4626.0845C

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Dish machine measured 0ppm chlorine solution. Attempted trouble shooting techniques and it continued to measure 0ppm. Use the three compartment sink to sanitize until dish machine is repaired.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

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

     Dish machine is not dispensing sanitizer. Repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Garlic and oil mixture are not kept under refrigeration and measured 57F. Once oil is added to fresh chopped garlic it must be kept under refrigeration. Discussed not adding oil to garlic mixture or keeping it under refrigeration.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Food thermometer was broken. Provide a new thermometer as described above.

     Code MN Rule 4626.0705B

3. Jan 7, 2025 Routine Score 98
   • Not serious Priority 3

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

     Exterior of fryers contain heavy grease build up. Clean and maintain a cleaning schedule that prevents accumulations.

     Code MN Rule 4626.0840C

   • Not serious Priority 3 Corrected on site

     Handle, display, and dispense all single-service and single use articles and clean utensils so that contamination of lip-contact and food-contact surfaces is prevented.

     Observed spoons stored upright so that the lip contact surface of the spoon would be used to get the spoon out of the container. Worked with staff to rearrange the spoons so the handles are accessible for grabbing the spoons.

     Code MN Rule 4626.0965A

   • 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 inconsistencies in date marking. Many prepared foods were observed with and without date marking. Discussed the person in charge to retrain all staff on the importance of consistent date marking.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed wet wiping cloth bucket to measure 0ppm sanitizing solution. Worked with staff to add sanitizer to measure 100ppm chlorine solution. Comply with above rule.

     Code MN Rule 4626.0285B

4. Jan 10, 2024 Routine Score 94
   • Not serious Priority 3

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

     Outside of food containers for bulk and working containers contained food debris build up. Examples include sugar, salt, etc. Clean and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Hood baffles contain grease build-up, Clean and maintain a routine cleaning schedule.

     Code MN Rule 4626.1530A

   • Serious Priority 1

     Remove single-service and single-use articles made from materials that are unsafe and unclean.

     Observed unapproved materials in contact with food during storage. Examples include convenient store "thank you" bags and re-used ice bags used to store meats in the freezer. These bags cannot be in contact with food as they are not may of food grade materials and can leach chemicals & ink into the food. Discontinue.

     Code MN Rule 4626.0500B

   • Not serious Priority 3

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     Observed ice scoop stored on top of ice machine. This is not an approved storage location as it is not routinely cleaned and sanitized. Store ice scoop in a pan or ice scoop holder that can be routine cleaned and sanitized.

     Code MN Rule 4626.0275E

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Food thermometer could not be located during inspection. Provide a food thermometer with a small diameter probe. These are typically digital thermometers.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed #6 plastic portion cups. Observed black plastic containers. Only recyclable or compostable to-go containers are allowed. Black plastic, regardless of type/number, are no longer allowed as of January 1st, 2024. Use current stock and reorder approved containers. Guidance document provided with report.

     Code MCO 204.30A

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Salt, sugar, MSG are not labeled. Label working containers of food.

     Code MN Rule 4626.0240

   • Not serious Priority 3

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     Observed bowl used to scoop fried rice. Use utensils with handles to scoop rice.

     Code MN Rule 4626.0275A

5. Jan 10, 2023 Routine Score 98
   • Not serious Priority 3

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

     The floors in the kitchen had food debris and old droppings throughout the kitchen. Clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     The outside of the three dry ingredient bin had food debris built up on the outside. Clean.

     Code MN Rule 4626.0840C

   • 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.

     The facility was missing date marking or forgot to update the current date when the new batch of TCS food was cooked. Date mark all TCS food items.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood baffles had grease build up. Clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     The facility had a wood rice stirring utensil that was badly chipping. The utensil was discarded and the facility should use a food grade utensil.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     The facility was storing food in a shed. This is an unapproved area. The floors and walls were unapproved.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Food was stored in the unapproved shed. Discontinue.

     Code MN Rule 4626.0300A

   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     The chlorine sanitizer bucket was measured at 0 ppm. The bucket was changed out and the new concentration was measured at 100 ppm.

     Code MN Rule 4626.0285B