Jun

Year	Inspections	Violations	Serious
2026	2	8	3
2025	1	4	0
2024	2	10	7
2023	2	13	4

Mar 4, 2026 Follow-Up Score 100

Not serious Priority 3
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

The caulk sealing the 3 basin sink to the wall in the dish area was observed molding and pulling away from the wall. Remove old caulking and replace with new seal. Maintain sealing between wall and fixed equipment in good condition at times.

Code MN Rule 4626.0725A

Feb 18, 2026 Routine Score 84

Not serious Priority 2
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Cooked beef and cooked shrimp in the Walk In Cooler were observed cooling with the lids or cling film tightly covering the products, preventing more rapid cooling. Discussed with Owner that foods need to be cooled as rapidly as possible for safest cooling and ways to cool foods most rapidly are to use thin containers, uncover foods when they are actively cooling, keep containers in single layer while cooling and spread out product as thinly as possible in the container. Retrain staff to cool foods uncovered, unstacked and spread out for most rapid cooling.

Code MN Rule 4626.0390B
Serious Priority 1
Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact

Bar chlorine dish machine's sanitizer was measured at 0PPM at the time of inspection. Data plate on dish machine requires sanitizer concentration to be 50PPM. Container of sanitizer was observed with an extremely thin hose transporting sanitizer to dish machine, which may be impacting the concentration of the dish machine. Discussed with Owner that dish machine would need to be serviced before resuming use. Send dishes to main kitchen dish machine to be adequately sanitized until machine is repaired. Train staff to monitor dish machine sanitizer concentration regularly before washing dishes in the dish machine. Ensure sanitizer concentration is 50PPM to adequately sanitize dishes at all times.

Code MN Rule 4626.0905C
Not serious Priority 2
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

There was no thin tipped food thermometer for measuring thin meats at the time of inspection. Provide a thin tipped thermometer and maintain on site at all times.

Code MN Rule 4626.0705B
Serious Priority 1 Corrected on site
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.)

Hot & Sour soup was observed improperly hot holding on the stove top at 72F at the time of inspection. Soup had been left on stovetop for 1.5 hours at the time of inspection and burner had been turned off when it had been fully cooked. Servings then would be reheated from the bulk pot. Discussed with owner that this is not an appropriate method of holding foods for service. Soup was able to be reheated to 178F and then burner was kept on to hot hold food for orders at 135F or higher. Retrain staff to hot hold TCS foods at 135F or higher at all times.

Code MN Rule 4626.0395A1
Not serious Priority 3
Clean non-food contact surfaces of equipment. Keep them clean.

The outside non food contact surfaces of flour bins, sugar bins, and the stand mixer were observed soiled with encrusted flour accumulations. Clean these items and maintain them clean to sight and touch.

Code MN Rule 4626.0840C
Serious Priority 1 Corrected on site
Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

Spray arm of the 3 basin sink in the dish area was observed hanging into the water of the sink at the time of inspection. Discussed with owner that the spray arm creates a cross connection between the fresh water supply and the grey water supply and can contaminate the fresh water supply hanging into the sink. Owner hung the spray arm on the mounting so that there was an air gap between the spray arm and the sink's water. Replace or shorten the spray arm so that when it hangs, that it does not hang into the sink. Maintain this air gap at all times to protect the water supply.

Code MN Rule 4626.1085A
Not serious Priority 3
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

The caulking sealing the 3 basin sink to the wall in the dish area was observed molding and pulling away from the wall. Remove old caulking and replace with new seal. Maintain sealing between wall and fixed equipment in good condition at all times.

Code MN Rule 4626.0725A

Feb 5, 2025 Routine Score 96

Not serious Priority 3 Corrected on site
Provide an approved sanitizing solution for storage of the wet wiping cloths that is free of food debris and visible soil.

Sanitizer wiping cloth buckets were measured at 0PPM at the time of inspection. Chef immediately refreshed the sanitizer bucket to measure 200PPM chlorine. Ensure that sanitizer buckets are maintained at 50-200PPM chlorine sanitizer.

Code MN Rule 4626.0285D
Not serious Priority 2 Corrected on site
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Pans of General Tao chicken were observed cooling with cling film covering the container entirely. Discussed with Owner that this can reduce the speed of cooling since the cling film holds the warm air and prevents cold air from cooling the food effectively. Owner pulled corners off the edges of the pans to allow cooling. Cool food completely uncovered or with covering ajar to allow for air movement to cool food faster. Retrain staff to cool foods uncovered.

Code MN Rule 4626.0390B
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

Inside of ice machines surfaces was observed soiled with some amounts of slime mold. Clean ice machine and maintain clean to sight and touch.

Code MN Rule 4626.0845E
Not serious Priority 2
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Consumer advisory is missing from the menu for a drink that is served with a raw egg white. Provided guidance for writing consumer advisory with emailed report. Use guidance to write consumer advisory warning consumers of potential risk of foodborne illness when consuming raw or undercooked animal products. Provide consumer advisory and ensure it is updated with any additions to menu.

Code MN Rule 4626.0442A

Feb 12, 2024 Follow-Up Score 96

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.

Low Temperature Bar Dish Machine had sanitizer in the machine at the time of inspection, but was dispensing 0PPM chlorine. Discussed with Owner that they need to repair the machine before using and that the machine should be dispensing 50PPM chlorine according to the data plate. Discontinue use until the machine is fixed and use back dishwasher to wash all bar dishes. Send proof of repair to inspector.

Code MN Rule 4626.0805C1

Jan 31, 2024 Routine Score 74

Serious Priority 1
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

Employees were observed handling chopped green onions when sprinkling them over cooked dumplings before setting them on the counter for servers to take to the customers. Inspector spoke with Chef and discussed that food that is ready to eat cannot be touched with bare hands as it has a high risk of spreading foodborne illness directly to customers. There were no gloves on the cook line at the time of inspection and when asked where they were, Chef grabbed a box off of the server area and placed it on the cook line. Bartender was observed cutting limes with bare hands in the bar area. When told that they should not be touching food with bare hands and that they could use gloves, bartender said they did not have any gloves. Inspector instructed them to grab some gloves on the cook line. Inspector verbally went over different methods to avoid touching food that is ready to eat with bare hands, such as gloves, garnish picks, pre-slicing fruit wedges with gloves and then placing them on the glass with tongs, etc. Retrain employees to use gloves, spoons or other methods of adding spices, garnishes to food so that they are not touching food with their bare hands. Discard food that is touc

Code MN Rule 4626.0225A
Serious Priority 1
Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

Employee was observed washing hands for 5 seconds before returning to cook line to prepare food. Extend the length of time that hands are washed to 20 seconds so that all parts of the hands and wrists can be scrubbed to properly clean them before beginning food preparation. This was discussed with the Chef and Manager at the time of inspection. Retrain employees on proper handwashing procedures and ensure washing time is long enough to scrub all parts of the hands, wrists and part of the arms.

Code MN Rule 4626.0070A
Serious Priority 1 Corrected on site
Food workers must wash their hands before starting food preparation tasks.

Food employee was observed handling personal cell phone while on the cook line leaning over Prep Cooler 3, then proceeded to begin preparing an order without washing hands. Discussed with Chef that if employees handle personal phones, they need to wash hands before working with food. Chef intervened and told employee that they needed to wash hands. Retrain employees to wash hands when changing tasks and before working with food.

Code MN Rule 4626.0075A
Serious Priority 1 Corrected on site
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

On the back countertop, there were 6 deep bus tub type bins of General Tao Chicken that had finished frying at 3:30PM according to the Chef. Each bin of chicken was measured between 78F and 90F at the time of inspection at 6:30PM. Discussed with Chef that foods that are hot need to be cooled from 135F to 70F or below in 2 hours, then from 70F or below to 41F or below in 4 hours. Inspector asked if Chef took any temperatures of the chicken when it was taken off the fryer or at any point after that and Chef had not taken any temperatures of any of the chicken cooling on the counter top. The first critical cooling time/temperature window had been missed, even allowing additional time for the chicken to cool from the fryer. Discussed with owner over the phone the situation and the cooling risks associated with improperly cooled foods that can make people sick and that the chicken cooled in this manner may not be not safe to serve to customers. Owner agreed over the phone to discard the chicken. Took temperatures in the presence of the Manager on site and Chef and relayed the owner's decision to discard. All 6 bins of chicken were observed discarded at that time. Retrain employees to co

Code MN Rule 4626.0385A
Serious Priority 1
Provide and maintain a chemical sanitizer generated by a device on site at the food establishment that complies with 7US Code 136 to 136q, 40CFR.152.500 and 156.10, displays the US EPA device manufacturing facility registration number on the device and is operated and maintained according to manufac

Sanitizer bucket dispenser in the dish room was observed with a sticker on the dispenser that stated "Quat". When Chef dispensed sanitizer into bucket it was measured with the inspector's quat tape and it was 0PPM at the time. When inspector looked at the chemical hooked up to the dispenser, it was a chlorine in a large 5 gallon bucket. After testing the same bucket with facility's chlorine test strip, it was also measured at 0PPM. After looking around for other available sanitizers, there was commercial bleach available that inspector and chef mixed to 100PPM by mixing one capful of bleach to 4 liters of water. Two buckets were placed on the floor of the cook line to sanitize the cook line. Retrain employees to test sanitizer buckets and refresh them when they are below the minimum chlorine concentration required on the chemical label. Dish machine in the front bar area for washing glasses had an empty jug of chlorine sanitizer and there was no other chlorine sanitizer to replenish it with. It was discussed with front of house Manager that they should not use the dish machine in the front until chlorine sanitizer can be provided to it by the chemical supplier and measures 50PPM av

Code MN Rule 4626.0805F
Not serious Priority 3 Corrected on site
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

Tongs were observed stored on oven and fryer door handles at the time of inspection. Inspector explained to Chef that tongs can be soiled by pants and shoes at that height and is not a clean place for them to be stored. Instead, tongs can be placed on prep counters, utensil spaces on grills or in buckets, and the utensils are washed, rinsed, and sanitized every 4 hours. Chef cleared tongs from the area immediately and placed new tongs on the work surfaces that are able to be cleaned. Retrain staff to keep ready to use and in use tongs on approved surfaces.

Code MN Rule 4626.0275C
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

A bag of raw meat was observed thawing in the food preparation sinks at the time of inspection. Outside temperature of the bag was measured at 52F at the time of inspection. Discussed with Manager that thawing must be done under refrigeration or the meat must be thawed under a continuous stream of cold running water to be thawed safely because even though the inside is still frozen, the outside of the raw meat can grow bacteria at these warmer temperatures. Inside of product was still frozen below 32F. Retrain employees on correct thawing methods for raw animal products and employ safe methods.

Code MN Rule 4626.0380ABC
Not serious Priority 2
Use effective cooling methods to cool TCS foods.

General Tao Chicken was observed cooling in deep 6 inch bus tub type bins at room temperature at the time of inspection. Discussed with Chef and Manager that cooling these foods should be done quickly and in thin layers to prevent bacteria from growing that could make people sick. Inspector showed two types of thin pans no greater than 2 inches that chicken could be cooled on in the Walk In Cooler. Showed Chef that the chicken should be placed on the pans in thin layer as well and not heaped onto the pan to ensure that food would cool quickly. Retrain staff to employ effective cooling methods for food that is cooked and cooled.

Code MN Rule 4626.0390A
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Cooked General Tao Chicken was observed overfilling its pan in the upper part of Prep Cooler 2 and was measured at 52F. This chicken was pulled from the cooler to be ready for service. Discussed with Chef that TCS (time/temperature control for safety) foods need to be kept cold at 41F or below to prevent growth of harmful bacteria that can make people sick. Inspector instructed Chef to discard remaining chicken after 4 hours from when it was pulled from the cooler. Retrain staff to fill containers in prep coolers below the fill line to help keep them cold and maintain all cold, TCS foods at 41F or below so they are safe.

Code MN Rule 4626.0395A2

Feb 8, 2023 Follow-Up Score 96

Serious Priority 1
Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

Long hose attached to mop sink and stored in mop sink basin. Discussed with owner that hose must be removed or stored in a manner that is not below the spill rim of the sink. Owner understood.

Code MN Rule 4626.1085A
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 fruit flies behind bar. Owner stated that pest control has been out. In addition the bar area has been cleaned. Continue pest control services until fruit flies are no longer evident.

Code MN Rule 4626.1565ABD

Jan 25, 2023 Routine Score 82

Not serious Priority 3
Keep the physical facilities in good repair.

Multiple ceiling tiles missing in dish room, repair/replace.

Code MN Rule 4626.1515
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 multiple TCS foods prepared in house without a date mark. Mark all TCS foods with the date prepared and use or discard within 7 days. Examples include: dumplings, congee/rice, green sauce and cooked meat.

Code MN Rule 4626.0400A
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Observed garlic in oil stored at room temperature. When combined with oil garlic is a TCS food and must be kept under mechanical refrigeration.

Code MN Rule 4626.0395A2
Serious Priority 1
Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

Observed hose on mop sink below the AVB and stored within the sink. Hose cannot be stored in the sink. Hose must be removed or stored after use in a manner that is above the sink. Or cut the hose so that it is shorter than the spill rim of the sink.

Code MN Rule 4626.1085A
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

Baffles of ice machine contains microbial growth. Remove ice and clean and sanitize the interior of the ice machine.

Code MN Rule 4626.0845E
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 fruit flies behind bar. Clean bar of sticky residue that attracts flies and hire a pest control company to mitigate flies.

Code MN Rule 4626.1565ABD
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 was tested 3 times and did not reach a final surface temperature of 160F. Instructed to use three compartment sink until dish machine is repaired.

Code MN Rule 4626.0905B
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Dish machine was not reaching a final surface temperature of 160F, repair.

Code MN Rule 4626.0735AB
Not serious Priority 2
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

There was no method to test the hot water sanitizing dish machine, provide.

Code MN Rule 4626.0710B
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 evidence of a certified food protection manager on site, provide.

Code MN Rule 4626.0033A
Not serious Priority 2
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

There was no person in charge available during inspection. When asked all three employee stated they were not in charge. No employees wanted to review inspector findings at end of inspection. During daytime hours only to-go food is made and there is no dining. During all hours of operation a person must be designated to be in charge that is trained in food safety.

Code MN Rule 4626.0025

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