Liido Restaurant LLC

Year by year

Inspections

1. Mar 31, 2026 Routine Score 86
   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Several foods were not being kept at 135 or higher in the hot holding units. The chicken in the left hot holding unit was at 98F. This unit was immediately adjusted. The mashed potatoes in the center hot holding unit was at 87F and adjusted immediately as well. The oatmeal was at 105F and adjusted as well. Discuss with staff the need to keep these units all set so that the temps are 135F or higher.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3 Corrected on site

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

     The tongs were hanging on the oven door instead of being in a location where they would not potentially be contaminated by brushing against clothing. They were moved.

     Code MN Rule 4626.0275C

   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces before using and after cleaning.

     Code MN Rule 4626.0900

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No test kit was available for testing the concentration of the sanitizers in the 3 compartment sink and wiping cloth buckets.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     It still appears that the staff were not aware of the importance of keeping some of the foods at 135F or higher or that the salad needs to be kept cold at 41F or less. Ensure that staff are monitoring the temperatures of the foods.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     No thermometer was available for checking the temperatures of the foods being hot held and cold held.

     Code MN Rule 4626.0705A

2. Feb 13, 2025 Follow-Up Score 100
   • Not serious Priority 3

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

     The hot holding and cold holding units have been repaired and the glass stand up cooler was removed. The handle of the back prep table cooler still needs to be repaired.

     Code MN Rule 4626.0735AB

3. Feb 11, 2025 VerRec Score 80
   • 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.

     Code MN Rule 4626.0033A

   • 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.

     Code MCO 204.30A

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     Code MN Rule 4626.0395A2

   • 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.

     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.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     Code MN Rule 4626.0285B

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Code MN Rule 4626.0900

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Code MN Rule 4626.0075B-J

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Code MN Rule 4626.0035DGHIKM

4. Jan 28, 2025 Routine Score 74
   • 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 still does not have a certified food manager. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information on classes (some in Somali) and obtaining a certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     The walk in freezer was missing the light shield and one of the bulbs.

     Code MN Rule 4626.1375A

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     The right side of the front hot holding unit was not working and the food was out of temp. Chicken 89F, vegetables 128F. These foods were moved to a working hot holding unit.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     The front cold holding unit was not working and the food (lettuce/tomatoes) were at room temperature. The food was moved to the the front display cooler until the unit is repaired. The glass stand up cooler had milk in it at 65F. It was moved to the front display cooler.

     Code MN Rule 4626.0395A2

   • 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.

     None of the foods were being date marked even though it appeared that some of the food had be prepared more than a day before.

     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.

     Several hot holding and cold holding units were not working properly. The right side of the front hot holding unit, the front cold holding pans, the back prep table and cooler, and the front glass stand up cooler were not keeping food at the correct temperatures. These can not be used until they are repaired. The handle of the back prep table cooler was also broken.

     Code MN Rule 4626.0735AB

   • 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

     The walk in cooler had a missing bulb and the inside was very dim. Replace this bulb (the the light shield).

     Code MN Rule 4626.1470A

   • Not serious Priority 3 Corrected on site

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

     Tongs were hanging on the oven door handle where they could be brushed by dirty clothing and become contaminated. They were immediately moved to on top of the stove.

     Code MN Rule 4626.0275C

   • Not serious Priority 3 Corrected on site

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

     The wiping cloth buckets did not have any sanitizer in them. This was immediately corrected. to 50ppm chlorine.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces before using and after cleaning.

     The last compartment of the 3 compartment sink did not have any sanitizer in it. It was corrected immediately by adding bleach to 50ppm concentration.

     Code MN Rule 4626.0900

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility did not have any test strips for testing the concentration of the sanitizer in the 3 compartment sink and the wiping cloth buckets. Some need to be purchased.

     Code MN Rule 4626.0715

   • Serious Priority 1

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

     No employee illness log was being kept. One was left with the operator and one will be included with this report.

     Code MN Rule 4626.0040C

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Employee was observed changing gloves without washing hands.

     Code MN Rule 4626.0075B-J

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Because there were a number of violations, especially related to food temperatures, handwashing, and sanitation, the employees do not have a clean understanding of food safety. Visit our food safety website for materials and videos in multiple languages. https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/ It is also critical that at least one person attend a food safety class and then be responsible for food safety training for staff.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     A copy of the food license needs to be posted.

     Code MCO 188.390

5. Feb 9, 2024 Follow-Up Score 96
   • 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.

     At least one employee needs to be a CFPM. Visit health.fmc@state.mn.us for more information.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     A light cover and light are missing from the walk in cooler.

     Code MN Rule 4626.1375A

   • 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.

     Styrofoam packaging is still being used. Replace with approved packaging.

     Code MCO 204.30A

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     The chicken was only at 90F in the hot holding well. All of the other foods were above 135F. The chicken was moved to the oven to be reheated and less will be kept in the hot holding pans with a lid on them.

     Code MN Rule 4626.0395A1

6. Jan 29, 2024 Routine Score 82
   • 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.

     There is no CFPM employed. At least one employee needs to take a food safety class and after completion, submit the certificate with an application to the MN Dept. of Health. For more information go to health.fmc@state.mn.us or call 651 201-4500.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     There was a build up of food debris on the shelving. This was immediately cleaned. Keep all equipment clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     The light cover and a light are missing in the walk in cooler. Replace this cover.

     Code MN Rule 4626.1375A

   • Serious Priority 1

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

     No employee illness log was available at the time of the inspection. One was left at the end of the inspection.

     Code MN Rule 4626.0040C

   • 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.

     The restaurant is still using styrofoam packaging. Obtain approved clamshells for carryout. A "Green to Go" flyer was left to review for more information.

     Code MCO 204.30A

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Fried Chicken was in the hot holding well at 106F and should have been at 135F Other food items were above 135. The chicken had been cooled too long after cooking before being placed in the hot holding. It was covered and warmed up.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     The mixed vegetables were at 56F and not being cold held. The spaghetti was at 84F after cooling and not being cold held. These were moved to cold holding and will be kept cold. The cold pan unit cooler had raw chicken at 44F. This unit will be adjusted.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     The wiping cloth buckets did not have any sanitizer in them. They should have 50-200ppm chlorine.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

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

     There was not thermometer available for measuring food temperatures. Once was left at the end of the inspection.

     Code MN Rule 4626.0705B

   • Serious Priority 1 Corrected on site

     Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

     An employee was observed wathing gloved hands instead of putting on new gloves when changing tasks. The employee was informed and this was corrected immediately.

     Code MN Rule 4626.0287A

7. Feb 28, 2023 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.

     There was no State Certified Food Manager at time of inspection. Establishment must have a state certified food manager on site. Owner did have a ServSafe Certificate but no state Certificate. For information on how to obtain a state certificate please see health.fmc@state.mn.us or 651-201-4500

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Clean the following equipment: 1) Clean build up of debris and mold on walk-in cooler shelving. 2) Clean build-up of food debris on can opener stand. Recommend replacing can opener with a new one. 3) Clean all shelving under kitchen prep tables. 4) Clean build-up of food on can opener stand

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed a wooden frame built around the 3-comp sink. Remove wooden supports from the 3-comp sink. Note: PIC reported that 2 contractors have been out to look at scope of work and are in process of submitting bids. Ambient temp of walk-in cooler observed to be 38*F and walk-in freezer 0*F.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     There was no access to kitchen hand wash sink. Hand sink was blocked with a utility shelving cart. Provide access to hand sink so that it can be used for hand washing.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

     Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.

     Observed both compartments and drainboards of the food prep sink filled with dirty pots and pans. Discontinue this practice. The food prep sink is to be used for food prep only.

     Code MN Rule 4626.0270A

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     Replace the missing light cover in walk-in freezer.

     Code MN Rule 4626.1375A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Repair the damaged floor and coved base by 3-comp sink.

     Code MN Rule 4626.1515

8. Jan 24, 2023 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.

     There was no State Certified Food Manager at time of inspection. Establishment must have a state certified food manager on site. Owner did have a ServSafe Certificate but no state Certificate. For information on how to obtain a state certificate please see health.fmc@state.mn.us or 651-201-4500.

     Code MN Rule 4626.0033A

   • 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 Styrofoam being used with "to go" foods. Discontinue this practice. See attached "Green To Go" Poster showing approved to go containers.

     Code MCO 204.30A

   • Not serious Priority 3

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

     Observed floors and walls in need of cleaning under both 3 and 2-comp sinks and under and behind cookline equipment. Clean up all mouse droppings on storeroom floor and report any new findings to pest control company. Clean storeroom floors especially under storage shelves and by onion storage area.

     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 storeroom floor. Work with your pest control operator on abatement of mice.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     Clean the following equipment: 1) Clean build up of debris and mold on walk-in cooler shelving. 2) Clean build-up of food debris on can opener stand. 3) Clean all shelving under kitchen prep tables. 4) Clean build-up of food on can opener stand.

     Code MN Rule 4626.0840C

   • Serious Priority 1

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

     Observed the walk-in cooler maintaining an air temp of 52*F. Many foods inside cooler were holding at or above 45*F. Relocate TCS foods to working coolers until walk-in cooler has been repaired and is holding at 41*F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Repair the following equipment: 1) Observed the walk-in cooler maintaining an air temp of 52*F. Have unit repaired so that it is holding an ambient temperature of 41*F or less. 2) The walk-in freezer was holding an ambient temperature of 32*F It appears that compressors were turned off. Maintain walk-in freezer at 0*F. 3) Observed a wooden frame built around the 3-comp sink. Remove wooden supports from the 3-comp sink.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Provide a hand wash sign at hand sink in men's restroom.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed a build-up of food debris on can opener blade. Clean and maintain can opener blade in a clean condition.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     There were no paper towels in men's restroom. Provide and maintain paper towels at hand sink.

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     there was no access to kitchen hand wash sink. Provide access to hand sink so that it can be used for hand washing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     Observed food being stored on floor in storeroom. Store all food up off the floor at least 6 inches.

     Code MN Rule 4626.0300A

   • Serious Priority 1

     Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.

     Observed both compartments of the food prep sink filled with dirty pots and pans. Discontinue this practice. The food prep sink is to be used for food prep only.

     Code MN Rule 4626.0270A

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     Replace the missing light cover in walk-in freezer.

     Code MN Rule 4626.1375A

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Due to the large number of violations it appears that there was no active managerial control taking place in the kitchen. Establishment was short staffed and PIC was too busy cooking to oversee what was going on in the kitchen.

     Code MN Rule 4626.0035DGHIKM