Le Pot

Year by year

Inspections

1. Jan 8, 2026 Routine Score 92
   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Employee illness logs not maintained onsite. Note: Please see the log template sent with the report

     Code MN Rule 4626.0040C

   • 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.

     TCS foods such as pork, meat ball and vegetables prepared onsite and held in the walk-in cooler found not date marked. Note: Mark the refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours in the food establishment using an effective method to indicate the date by which the food must be consumed on the premises, sold, or discarded, which is 7 days from the date of preparation. Note: For details, please see the date marking fact sheet sent with the report.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Temperature gauges (wash and final rinse) of the mechanical dishwasher were broken and not working properly. Note: Repair them.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Time as public health control for food safety (TPHC) found in sue for concentrated milk and pork broth. But no written procedure provided onsite. Note: Prepare and maintain written procedure onsite. Note: For details, see the fact sheet and the form sent with the report.

     Code MN Rule 4626.0408A

2. Sep 3, 2024 Follow-Up Score 94
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     The facility did not have a Minnesota Department of Health certified food protection manager for the facility's food operation. PIC stated that they are in the process of getting it. Note: For detail how to obtain one check the following website link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Rack surface temperature measuring device or T-sticker not provided for High temp mechanical dishwasher. Note: Provide and use it as required

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Non-compliant #6 and black cup lids/ to-go products still found in use in the facility. Note: Replace them with the approved products. For details, please see the Green-To-Go flyer provided

     Code MCO 204.30B

   • Serious Priority 1

     Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

     Overhead protection or sneeze guard still not provided above open condiments and garnishes displayed at self service station. Per PIC the parts have already been purchased and waiting for installation. Note: Provide sneeze guard or other approved overhead protection to protect them from customer or dust contamination.

     Code MN Rule 4626.0320A

3. Aug 19, 2024 Follow-Up Score 88
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     The facility did not have a Minnesota Department of Health certified food protection manager for the facility's food operation. Note: For detail info how to obtain one check the following website link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Prepared foods such as sausage, Tofu, Pork and etc., in the walk-in cooler missing date marking. Note: For detail information, please see the date marking fact sheet handed out.

     Code MN Rule 4626.0400B

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     The handwashing sink water temperature still measured at 153 F. Note: Lower it to maximum 130 F

     Code MCO 188.380

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Rack surface temperature measuring device or T-sticker not provided for High temp mechanical dishwasher. Note: Provide and use it as required.

     Code MN Rule 4626.0710B

   • Serious Priority 1 Corrected on site

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

     Observed Kimchi sitting at ambient temperature on the cook line. See above for temperature Note: PIC relocated it for rapid chilling

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Non-compliant #6 and black cup lids/ to-go products still found in use in the facility. Note: Replace them with the approved products. For details, please see the Green-To-Go flyer provided

     Code MCO 204.30B

   • Serious Priority 1

     Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

     Overhead protection or sneeze guard not provided above open condiments and garnishes displayed at self service station. Note: Provide sneeze guard or other approved overhead protection to protect them from customer or dust contamination.

     Code MN Rule 4626.0320A

4. Jul 17, 2024 Routine Score 84
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     The facility did not have a Minnesota Department of Health certified food protection manager for the facility's food operation. Note: For detail info & to obtain one check the following website: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Prepared foods such as sausage and etc., in the walk-in cooler missing date marking. Note: For details, please see the date marking fact sheet sent with the report

     Code MN Rule 4626.0400B

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     The handwashing sink water temperature was measured at 166 F. Note: Lower it to maximum 130 F.

     Code MCO 188.380

   • Not serious Priority 3

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

     Dirty and rusted metallic shelves (lower shelf) seen under prep table and above dishwasher area. Note: Clean/ repaint

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed black mold build up on the wall at mop and 3 parts sinks areas. Note: Clean up.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     No rack surface temperature measuring thermometer or sticker provided in mechanical dishwasher. Note: Provide and use it as required.

     Code MN Rule 4626.0710B

   • Serious Priority 1 Corrected on site

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

     Observed Oudon Noodles sitting at ambient temperature on the cook line. Note: PIC relocated it for rapid chilling

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     No employee's illness log maintained onsite. Note: Please see the template form sent with the report.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Observed non-compliant #6 and black cup lids/ and to go products in use in the facility. Note: Replace them with the approved products. For details, see the Green-To-Go flyer provided

     Code MCO 204.30B

   • Serious Priority 1

     Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

     Open condiments and garnishes displayed at self service station had no overhead protection. Note: Provide sneeze guard or other approved overhead protection to protect them from customer or dust contamination

     Code MN Rule 4626.0320A

5. Jan 10, 2023 Routine Score 94
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     The facility did not have a Minnesota Department of Health certified food protection manager for the hot pot side. Go to the following website to obtain: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     The facility was missing date marking in the walk-in cooler. The sausage and deli meat were not date marked.

     Code MN Rule 4626.0400B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     The meat slicer had food debris build up. Clean more thoroughly.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     The handwashing sink water temperature was measured at 173 F. Lower.

     Code MCO 188.380

   • Not serious Priority 3

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

     The floors of the walk-in cooler had food debris. Clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     The walls near the mop sink had mold build up. Clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Knives and other utensils were stored in a dirty container in the kitchen. Clean storage container and always store utensils in clean storage containers.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     The mop sink faucet was being used to rinse food. Discontinue and use prep sink.

     Code MN Rule 4626.1080A

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     The interior of the ice machine had mold build up. Dump and ice clean/sanitize.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     The facility did not have an internal temperature measuring indicators for the dish machine. Talk to your supplier to obtain indicators.

     Code MN Rule 4626.0710B