Savoure-vietnamese Eatery

Year by year

Inspections

1. Feb 27, 2026 Follow-Up Score 92
   • 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.)

     Observed the following foods on steamtable holding at unapproved temperatures. Shrimp 84*F, Tofu 125*F, meatballs 118*F, pork 88*F and rare steak at 71F. Maintain all hot TCS foods at 135*F or higher. Note: Establishment is only open for 3 hours. Time as public health control could be used in lieu of temperature but Manager stated they wanted to use temperature and not time. The rare steak on steamtable at 71*F was observed to be placed on ice and a wire rack; the shrimp at 84*F was placed on a wire rack off the heat source. Discontinue these procedures.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

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

     Correct the following: 1) Observed small black refrigerator holding an ambient temperature of 53*F. Repair unit so that it maintains foods at 41*F or less. Ensure unit is NSF Certified. 2) Observed ice machine lid covered with cardboard and duct tape. Replace or repair broken lid

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There was no valid CFPM certificate posted at establishment. Post a valid state CFPM certificate in a conspicuous location.

     Code MN Rule 4626.0033D

   • Serious Priority 1

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

     All food items being stored in small black fridge were observed to be at 53*F or higher. Discontinue using this small refrigerator.

     Code MN Rule 4626.0395A2

2. Feb 2, 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.)

     Observed the following foods on steamtable holding at unapproved temperatures. Beef 105*F, shrimp 89*F, beef 125*F, Tofu 125*F, meatballs 125*F, pork 88*F and rare steak at 105*F. Maintain all hot TCS foods at 135*F or higher. Note: Establishment is only open for 3 hours. Time as public health control could be used in lieu of temperature. See attached file.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     Employee illness log was observed to be blank. It was not being used. Employee illness log to be used to record employee illnesses

     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 all food out of temp on steamtable Establishment is only open for 3 hours so TPHC may be used in lieu of hot holding. See attached document and comply with requirements. Keep on file at establishment. Note: When using time all left over food must be discarded.

     Code MN Rule 4626.0408A

   • Not serious Priority 2

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

     Access to hand sink was blocked. Keep hand sink accessible for hand washing at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     Correct the following: 1) Observed small black refrigerator holding an ambient temperature of 60*F. Repair unit so that it maintains foods at 41*F or less. Ensure unit is NSF Certified. 2) Observed ice machine lid covered with cardboard and duct tape. Replace or repair broken lid.

     Code MN Rule 4626.0735AB

   • 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.

     Observed squeeze bottles with no date marks at front counter area. Place date marks on these squeeze bottles.

     Code MN Rule 4626.0400B

   • Not serious Priority 3

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

     Observed unlabeled squeeze bottles at front counter area. Label squeeze bottles with contents.

     Code MN Rule 4626.0240

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There was no valid CFPM certificate posted at establishment. Post a valid state CFPM certificate in a conspicuous location.

     Code MN Rule 4626.0033D

3. Jan 29, 2025 Routine Score 92
   • Not serious Priority 3 Corrected on site

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

     At the front service area observed tong handles submerged in container of cooked beef on steamtable. Discontinue this practice. Store tongs in such a manner that the handle is not in contact with the food item.

     Code MN Rule 4626.0275A

   • 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.)

     Observed meatballs on steamtable at 120*F. Maintain all hot TCS foods at 135*F or higher. Meatballs removed from steamtable and reheated to proper temperature.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     Employee illness log was observed to be blank. It was not being used. Employee illness log to be used to record employee illnesses.

     Code MN Rule 4626.0040C

4. May 21, 2024 Follow-Up Score 94
   • 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

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

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Code MN Rule 4626.0235A(4)

5. May 21, 2024 VerRec Score 92
   • 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

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

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 2

     A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.

     Code MN Rule 4626.0415B

6. Jan 30, 2024 Routine Score 92
   • Serious Priority 1

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

     Observed bean sprouts at 58*F, rice noodles at 86*F and shredded lettuce at 47*F in Coldwell unit. Ensure that all cold TCS foods are maintained at or below 41 degrees F. Manager reduced the air temp of the unit during the inspection, Note: These food items were placed in Coldwell at elevated temperatures. They had just been in Coldwell for a few minutes.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

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

     A utility cart was stored in front of handsink blocking access to sink. Do not store anything in front of handsink. Keep handsink accessible for handwashing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Observed salt being stored in an opened paper bag. Once opened, store food item in a covered, approved food grade container.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 2 Corrected on site

     A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.

     Observed that establishment was pickling carrots with a hot brine solution and were using the pickled carrots for longer than 7 days. A HACCP plan will be required if product is to be used longer than 7 days. Operations manager said that going forward product will have a shelf life under 7 days thus no longer requiring a HACCP plan for the pickled carrots.

     Code MN Rule 4626.0415B

7. Feb 14, 2023 Follow-Up Score 96
   • 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.)

     Cooked steak and tofu holding in the hot well between 115-120 degrees F. Reviewed product stock time and tactics to troubleshoot the hot wells performance. Providing temperature log with the report. Ensure that all hot TCS foods are holding at or above 135 degrees F.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Discontinue using wood and wood wicker as a food contact surface.

     Large wooden chopsticks used were being used as a food contact surface for cooking rice noodles. Discontinue using wood as a food contact surface and remove from the facility.

     Code MN Rule 4626.0490

   • Not serious Priority 3

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

     Packaged food and beverage storing on the floor of the dry storage space. Discussed increasing storage capacity during the inspection. Ensure that all food is storing at least 6 inches off of the floor.

     Code MN Rule 4626.0300A

8. Jan 31, 2023 Routine Score 82
   • 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.)

     Cooked tofu and cooked steak holding between 86-130 degrees F. Ensure that all hot TCS foods are maintained at or above 135 degrees F. An alternative to cooking and hot holding for the rare steak would be a consumer advisory. Both options discussed in detail during the inspection. Consumer advisory language provided with the report if operator would like to purse that option.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

     The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

     Managers have yet to implement an employee health policy and train the staff on it. Ensure that all food handlers are trained on when and how to call off sick for a shift along with what symptoms and illnesses require reporting. Reporting requirements, decision guide and illness log were reviewed with managers during the shift.

     Code MN Rule 4626.0040A

   • Not serious Priority 2

     Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.

     Facility is using quat as their sanitizer, but they were unable to locate a quat test kit during the inspection. Ensure that a test kit is on site for the sanitizer that is being used and the concentration is routinely checked. Some test strips were left and appropriate concentration range was reviewed with the managers.

     Code MN Rule 4626.0815

   • Not serious Priority 3

     Discontinue using wood and wood wicker as a food contact surface.

     Large wooden chopsticks and a wooden rice scoop were on site for use as a food contact surface. Discontinue using wood as a food contact surface and remove from the premises. Acceptable alternatives were reviewed with the managers.

     Code MN Rule 4626.0490

   • Not serious Priority 3

     Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly mai

     Dish washing process currently incorporates a rinse step right after sanitizing without adequate air drying. Allow the sanitized dishes to air dry so contact time of the sanitizer is effective. Reviewed effective triple sink setup and provided operator with "wash", "rinse" and "sanitize" stickers for the basins.

     Code MN Rule 4626.0977

   • Not serious Priority 3

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

     Food storing on the floor in the walk-in cooler and dry storage. Ensure that all food is storing at least 6 inches off of the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 2

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

     Facility is using time as a public health control for their cooked rice noodles and cut lettuce. Ensure that written procedures are developed, trained on and available on site that detail this process. Sample template is being provided with the report.

     Code MN Rule 4626.0408A

   • 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.

     Vietnamese coffee storing in the customer self-service cooler without date marking present. Ensure that all TCS foods that store overnight are date marked and not held beyond 7 days. Date marking requirements and strategies reviewed with the manager.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     Packaged Vietnamese coffees in the customer self-service cooler are missing appropriate food labels. Ensure that complete retail food labeling is provided on all packaged self-service food or the coffees are removed from the self-service display. Labeling requirements reviewed with the managers and fact sheet is being provided with the report.

     Code MN Rule 4626.435B (1-4,6-7)

   • Serious Priority 1

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

     Bean sprouts, pickled veggies and other cut produce were holding in the topside cooler between 43-47 degrees F. Ensure that all cold TCS foods are maintained at or below 41 degrees F. Manager reduced the air temp of the unit during the inspection, troubleshooting tactics were reviewed during the inspection.

     Code MN Rule 4626.0395A2

   • 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

     Light bulb is missing from the walk-in cooler. Replace the bulb to ensure that adequate lighting is provided within the walk-in cooler.

     Code MN Rule 4626.1470A