Star Dragon

Year by year

Inspections

1. Feb 19, 2026 Follow-Up Score 96
   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Seal all openings or cracks to prevent the entry of rodents and other pests.

     Code MN Rule 4626.1395A

   • 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 and black plastic being used on-site. Per the city of Minneapolis Green To Go ordinance, Styrofoam and black plastic are not allowed. All to-go containers must be either reusable, recyclable, or compostable. A citation will be issued if products continue to be used on-site.

     Code MCO 204.30A

   • Not serious Priority 2

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

     Documentation was provided on-site and reviewed by Person In Charge. Time as a Public Health Control (TPHC) will be used for fried chicken wings. Follow the procedures to properly monitor, mark, and dispose of food held using TPHC.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Observed a food worker slicing raw chicken on a cutting board with a cloth towel underneath. As discussed during the inspection, discontinue using cloth towels under cutting boards as they are absorbent, not smooth, and easily cleanable.

     Code MN Rule 4626.0495

   • 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.

     All Time/Temperature Control for Safety is required to be date-marked if held for more than 24 hours and discarded within 7 days.

     Code MN Rule 4626.0400A

2. Feb 5, 2026 Routine Score 90
   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed non-food contact surfaces of coolers, including gaskets, door handles, and exterior surfaces, soiled with food and grease buildup. Clean and maintain clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed a crack at the bottom of the door leading to the walk-in cooler, exposed to outside conditions. All gaps and openings must be properly sealed to prevent the entry of rodents and other pests.

     Code MN Rule 4626.1395A

   • 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 black plastic being used on-site. Per the Green To Go ordinance, black plastic is not allowed. Discontinue the use of this product. More information has been provided with the report.

     Code MCO 204.30A

   • Not serious Priority 3

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

     Observed a few wet wiping cloths around the kitchen area, not in a sanitizer bucket. In-use wet wiping cloths must be held in a sanitizer solution.

     Code MN Rule 4626.0285B

   • Not serious Priority 2 Corrected on site

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

     Observed multiple items, including plastic wrap and a water bottle, stored in the handwashing sink. All items were removed at the time of inspection. The PIC was informed of the importance of keeping handwashing sinks accessible and unobstructed at all times.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

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

     Observed no illness log on-site. An employee illness log has been provided with the report. Print and use as instructed.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

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

     Observed fried chicken held at room temperature in a prep table. Per the PIC, the chicken is held for a maximum of four hours and then discarded. The PIC is using Time as a Public Health Control (TPHC) without approved written procedures. Written procedures must be developed and maintained on-site for all TCS foods held out of temperature control.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Observed a food worker slicing raw chicken on a cutting board with a cloth towel used for stability. As discussed during the inspection, discontinue using cloth towels under cutting boards as they are absorbent, not smooth, and easily cleanable.

     Code MN Rule 4626.0495

   • 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, including cooked and fried chicken, cut vegetables, and open canned products, without proper date marking. All TCS foods held for more than 24 hours must be date-marked to ensure they are used or discarded within 7 days.

     Code MN Rule 4626.0400A

3. Jan 16, 2025 Routine Score 94
   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed food and grease buildup in non-food contact surfaces. Make sure to clean cooler doors, hood canopy, and floors.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Observed all shelves in the walk-in cooler to be rusty. All equipment should be smooth and easily cleanable. Replace.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed a large gap in the backdoor and holes in the backroom wall. You must seal all gaps and holes to prevent the entry of rodents or other pests.

     Code MN Rule 4626.1395A

   • 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 black plastic being used on-site. Per the city of Minneapolis Green To Go ordinance, black plastic is not allowed. More information has been provided with the report.

     Code MCO 204.30A

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     Observed eggs in walk-in cooler stored on top of cooked chicken. A conversation was had with the Person In Charge on proper food storage. Eggs were moved to the bottom of the cooler.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

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

     Observed multiple wet wiping cloths around kitchen prep area. Place in-use wiping cloths in a sanitizer bucket.

     Code MN Rule 4626.0285B

   • Not serious Priority 2 Corrected on site

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

     Observed handwashing sink blocked with a plastic wrap package. Item was removed. Handwashing sinks must be accessible at all times.

     Code MN Rule 4626.1110AB

4. Jan 11, 2024 Routine Score 96
   • Not serious Priority 3

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

     1. Observed mopsink area dirty with large buildup of soil. 2. Observed caulking in three-compartment sink to be moldy. Clean and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed grease and old food buildup on undercounter cooler doors, prep tables and cookline. Clean and maintain clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Observed rusty shelving in walk-in cooler, rusty prep tables and other prep equipment. All equipment should be smooth and easily cleanable.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed parts of facility damaged, including walls and quarry tile near cookline.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed hot water shut off for handwashing sink. Person In Charge mentioned that sink has been leaking. Have handwashing sink serviced.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed dish soap being used for handwashing. Provide handwashing soap.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed gaps in door and holes in walls. Seal all gaps and holes to prevent the entry of rodents and other pests.

     Code MN Rule 4626.1395A

   • 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 chicken being prepared on-site, held for more than 24 hours without dates. Make sure to datemark TCS foods that are held for more than 24 hours so they do not exceed 7 days.

     Code MN Rule 4626.0400A

5. Jan 27, 2023 Routine Score 98
   • Not serious Priority 3

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

     Observed standing water on the floor next and behind walk-in cooler food and other debris on the floor under prep tables and kitchen equipment.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed excessive grease accumulation on external surfaces of cooking pots and other cooking utensil. Food debris on refrigerator gaskets, handles and grease deposits on external surfaces of fryers and grill. Food debris and grease deposit on storing shelving inside walk-in cooler.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     OBSERVED SEVERAL WIPING CLHLOTHS ON PREP TABLE AND COUNTERS.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Observed rusty shelving inside walk-in cooler Observed rusty broken door of chest cooler located in the back Broken handles and lids of rice cooker

     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

     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.

     Operator's MN food protection manager certification expired last year. Discussed renewal process after expiration.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     OBSERVED CRACKED, CHIPPED AND BENDED POTS, SAUCE PAN AND STORING CONTAINER

     Code MN Rule 4626.0515

   • Not serious Priority 3

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

     Observed scoops and spoons immersed in food on top of prep cooler. Discussed possible food contamination with operator.

     Code MN Rule 4626.0275A

   • 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 the floor under equipment throughout the kitchen. Discussed pests control with operator.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed water dripping from roof in the back area. Repair.

     Code MN Rule 4626.1515