Tea House Chinese Restaurant

Year	Inspections	Violations	Serious
2025	1	7	0
2024	4	53	11
2023	2	13	2

Dec 11, 2025 Routine Score 94

Not serious Priority 3
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

An air fryer and a small counter-top deep without NSF or equivalent certification are in use in the kitchen. Inspector will provide a list of the NSF-equivalent sanitation marks with this report.

Code MN Rule 4626.0506A
Not serious Priority 3
Keep the physical facilities in good repair.

Some areas of grout between floor tiles are degrading. Repair or replace grout as able.

Code MN Rule 4626.1515
Not serious Priority 3
Store all food: • In a clean, dry location • At least 6 inches above the floor

Some boxes and containers of food were stored on the floor of the walk-in freezer. Move food up to shelves.

Code MN Rule 4626.0300A
Not serious Priority 2
Have a test kit for the type of sanitizer used.

At time of inspection, there was no chlorine test kit available to test the chlorine sanitizer concentration in the dish machine or wiping cloth buckets. Person in Charge stated test strips would be purchased same day.

Code MN Rule 4626.0715
Not serious Priority 2
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

An older-style bimetallic thermometer was onsite, but there was no thin-tipped digital thermometer as required. Person in Charge stated a thermometer will be purchased same day.

Code MN Rule 4626.0705B
Not serious Priority 3
Keep all outdoor trash, recycling, and organics containers closed.

Observed the outdoor trash dumpster open and animals (birds) getting into the refuse. Keep the lids closed when not in use.

Code MN Rule 4626.1290B
Not serious Priority 2 Corrected on site
Use effective cooling methods to cool TCS foods.

Observed a pan of recently cooked pork hocks (155F) and juice set on a shelf to cool. The meat and juice in the pan were over four inches deep and the pan was covered with plastic. Cooling in deep, covered containers is not an effective cooling method. Person in Charge had employee set the hocks in individual portion bowls, uncovered, on a speed rack out side the walk-in cooler. After ten minutes of venting heat, the four bowls were moved to the walk-in cooler and left uncovered to fully cool.

Code MN Rule 4626.0390A

Dec 11, 2024 Routine Score 90

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.

Although Persons in Charge have taken an approved class, the class certificates were not submitted to Minnesota Department of Health to become a Certified Food Protection Manager. See https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

Code MN Rule 4626.0033A
Serious Priority 1
Keep a log to record employee illness symptoms. Have it available upon request.

Person in Charge was not able to find an Employee Illness Log. A log was provided by inspector. Keep the log where all Persons in Charge can locate it, and use the log to record when Employees stay out of work with vomiting or diarrhea.

Code MN Rule 4626.0040C
Serious Priority 1 Corrected on site
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Observed raw pork mix used for stuffing pastries staged out in a large bowl on a table for at least 45 minutes while employee set up to use it. The pork mix was at 50F at the outer edge. Discussed keeping the pork in the cooler until the pastry dough is ready. Person in Charge asked employee to put part of the pork mix in the cooler while working with the rest of the mix. Observed a large pan of cooked rice out of temperature control near the wok line. The rice had warmed to 55F, and was much more than what a "small working portion" would be. Employees returned most of the rice to the walk-in cooler.

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

Wiping cloths observed left out on work surfaces. Wiping cloths also stored in water without sanitizer. Person in Charge stated she was just informed they ran out of bleach and was going to purchase more right after the inspection completed. Make sure chlorine concentration in wiping cloth buckets is at least 50ppm, but not above 200ppm.

Code MN Rule 4626.0285B
Not serious Priority 3
Discontinue operating the ventilation system with the filters removed.

Observed all filters were missing from the left side ventilation hood. Employees told Person in Charge they were removed for cleaning. Person in Charge directed the filters be put back as soon as lunch rush was over. Make sure the filters are always in the hood when cooking is taking place.

Code MN Rule 4626.1475D
Not serious Priority 3
Keep non-food contact equipment surfaces clean.

The hood canopies were observed dirty with accumulated grease. Based on discussion, these hood surfaces are not cleaned frequently. Increase cleaning frequency of hood canopy surfaces.

Code MN Rule 4626.0855
Not serious Priority 3
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

A domestic air fryer was observed onsite as a back-up for frying eggrolls. The air fryer is not NSF or certified by another ANSI program. Remove the non-NSF air fryer.

Code MN Rule 4626.0506A
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 plastic bag or sheet attached to shelf near dirty dish rail. The plastic was torn and not smooth for cleaning. Person in Charge stated it will be removed and replaced with something solid and smooth. Plexiglass or stainless steel sheets would be allowed. The swinging service door from the cookline to the front service area is in poor repair - with exposed wood fibers. Begin planning to resurface or replace the door so it is smooth, non-absorbent and easily cleanable.

Code MN Rule 4626.0495
Not serious Priority 3
Keep the physical facilities in good repair.

The grout between floor tiles in the dish area is degrading and worn away completely between some tiles. Begin planning to repair or replace the grout.

Code MN Rule 4626.1515
Not serious Priority 2 Corrected on site
Have hand soap at all handwashing sinks.

The handsink in the front service area was missing hand soap. A bottle of soap was provided.

Code MN Rule 4626.1440
Not serious Priority 3
Store all food: • In a clean, dry location • At least 6 inches above the floor

Several boxes of food were observed stored on the floor of the freezer. Store food on shelves at least six inches above the floor.

Code MN Rule 4626.0300A
Not serious Priority 3
Keep the plumbing system in good repair.

Observed a floor drain cover near the dish area dislodged. Screw the drain cover back on the drain.

Code MN Rule 4626.1040B
Not serious Priority 3
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

At the ice machine, one ice scoop had it's handle buried in the ice. The other ice scoop was stored on the dusty top of the ice machine. Both scoops were taken to dish area for washing. Keep the scoops stored on a clean location (like a clean hotel pan) or in the ice with the handle up and not touching the ice.

Code MN Rule 4626.0275E
Not serious Priority 3
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

Food was being prepared across from the 3-compartment sink, up against a wall with several electrical panels. The electric panel boxes had rust and corrosion; these are not smooth or easily cleanable surfaces and food debris was observed on them. Discontinue preparing food below the electric panels. The business may propose possible solutions such as covering the panels with plexiglass that can be easily wiped down (as long as the panels are removable for access to the electric switches).

Code MN Rule 4626.1335A

Mar 27, 2024 Follow-Up Score 92

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.

Two managers have taken the Certified Food Protection Manager class, but did not know they must submit their class certificate to the Minnesota Department of Health (MDH) to become state-registered. Class options and the application form can be found at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

Code MN Rule 4626.0033A
Serious Priority 1
Keep a log to record employee illness symptoms. Have it available upon request.

There was not an Employee Illness Log printed at time of inspection. Manager found the log previously emailed by inspector and printed it.

Code MN Rule 4626.0040C
Serious Priority 1
Remove control valve located on the discharge side of the atmospheric vacuum breaker.

Again, the long hose with spray nozzle was observed on the mop sink and the water was turned on - pressurizing the hose. Manager had employee remove the spray nozzle and turn off the water. Ensure employees only put the nozzle on when using the hose, then remove the nozzle immediately. (Also, consider having a licensed plumber test and/or replace the Atmospheric Vacuum Breaker on the mop sink faucet, because it has probably been broken by the constant water pressure in the hose.)

Code MN Rule 4626.1085A

Mar 18, 2024 Follow-Up Score 66

Serious Priority 1
Remove single-service and single-use articles made from materials that are unsafe and unclean.

Again, beef cooling in the walk in cooler was observed held in a plastic shopping bag. The bag is not food grade. It could lead to chemicals contaminating the food. Head cook had employee remove the beef from the bag and throw the bag away. Stop using plastic shopping bags to hold food. A citation (fine) is being issued for this violation.

Code MN Rule 4626.0500B
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.

Two managers have taken the Certified Food Protection Manager class, but did not know they must submit their class certificate to the Minnesota Department of Health (MDH) to become state-registered. One manager should retake the class, then mail the class certificate to MDH with the application form - to become state registered. Find classes and the application form at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

Code MN Rule 4626.0033A
Not serious Priority 2
Use effective cooling methods to cool TCS foods.

Large pieces of cooked beef were observed cooling in in a deep bowl where they were piled tightly together, covered with plastic, and set on a table near the rice cookers. Inspector discussed better cooling methods with the head cook. The head cook had employees take the beef out of the deep bowl and spread the meat out in a hotel pan to cool more effectively. Employees stated they would put the cooling meat in the walk-in cooler in 15 or 20 minutes. That same cooked beef was then found packed tightly into a deep container, inside a closed plastic grocery bag in the walk-in cooler. This was also corrected, and the cooling meat was again spread out onto shallow hotel pans to cool. Inspector had to explain again to not cover the meat while it was cooling. Train employees to cool cooked foods properly - spread out in shallow pans on on sheets, not deeper or thicker than two and a half inches, and uncovered.

Code MN Rule 4626.0390A
Not serious Priority 2
Have a test kit for the type of sanitizer used.

Again, no chlorine test kit was available onsite. Get a test strip kit for checking chlorine. (The concentration must be between 50ppm - 200ppm Chlorine.)

Code MN Rule 4626.0715
Serious Priority 1
Keep a log to record employee illness symptoms. Have it available upon request.

There was no Employee Illness Log available onsite to record when employees stay out sick with vomiting or diarrhea. Print and use an Employee Illness Log. Logs are being sent with this report - English and Mandarin Chinese.

Code MN Rule 4626.0040C
Not serious Priority 2
Have a food thermometer easily available to measure the internal temperature of foods.

Again, no food thermometer was available for taking food temperatures. Provide food thermometers for the kitchen. At least one of the thermometers must have a thin tip to use on small or thin pieces of food.

Code MN Rule 4626.0705A
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.

Again, several cooked meats and sauces were observed without date marks of the day they were prepared. Date marks were provided for container missing them.

Code MN Rule 4626.0400A
Not serious Priority 3
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Again, several in-use wiping clothes were observed sitting out on prep cooler. Wiping cloths must be stored in sanitizer solution between uses. Manager had employee mix up a sanitizer solution of 200ppm. (The proper range is from 50ppm - 200ppm chlorine.)

Code MN Rule 4626.0285B
Serious Priority 1
Remove control valve located on the discharge side of the atmospheric vacuum breaker.

Again, at the mop sink, there was a long hose with a spray nozzle on the end. The water faucet was turned on, so the line was pressurized. This can ruin the atmospheric vacuum breaker and cause backflow contamination of the water system. Train staff to only put the spray nozzle on when they need to use it, then take it off the hose again.

Code MN Rule 4626.1085A
Not serious Priority 3
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

The counter top deep fryer was still not located under a Type I hood. Grease is visibly accumulating on the walls and equipment around because it is not being drawn up into a proper hood. Move the deep fryer to under a Type I hood, or remove it from the restaurant.

Code MN Rule 4626.1475A
Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Again, several areas of kitchen wall and floor (mostly under equipment) was observed dirty. The wall behind where the counter top deep fryer has been in use was very dirty. Clean floors, walls and other facility surfaces as need.

Code MN Rule 4626.1520A
Not serious Priority 3
Keep non-food contact equipment surfaces clean.

Again, the metal floor of the walk-in freezer was observed with a significant amount of frozen food debris and dirt. Clean the freezer floor.

Code MN Rule 4626.0855
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.

Again, soiled cardboard was observed lining shelves where plates and other equipment was stored. Remove the soiled cardboard.

Code MN Rule 4626.0495
Not serious Priority 3
Store all food: • In a clean, dry location • At least 6 inches above the floor

Again, food was observed stored on the freezer floor. This time, at least a dozen containers of meat and prepared foods, set inside bowls, boxes and other containers were observed. All food must be stored at least six inches off the ground.

Code MN Rule 4626.0300A
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

The person in charge was not overseeing employees regarding food safety. For example, they were not checking food temperatures or sanitizer concentrations, were not date-marking many prepared foods and were not using effective cooling methods to cool cooked meat. Furthermore, no food thermometer or test strips had been provided to employees and no sanitizing was taking place at all because the restaurant had run out of sanitizer. There was still a nozzle on the end of a long hose at the mopsink and the hose was pressurized - exactly the same backflow risk discussed with the manager during the routine inspection. At time of his follow-up inspection, nearly all the same violations as during the routine inspection were observed, and several more. The management team is failing to provide oversight and training to employees. A citation (fine) is being issued for this violation.

Code MN Rule 4626.0035DGHIKM
Serious Priority 1
Sanitize food contact surfaces before using and after cleaning.

Dish machine was measured with no sanitizer in the final rinse. It was found that there was no bucket of sanitizer solution hooked up to the machine. Employees knew there was no sanitizer. In fact, there was no sanitizer solution for the dish machine available anywhere in the restaurant. Head cook called a manager to order or purchase sanitizer right away. Inspector showed the head cook how to set up the 3-compartment sink with bleach and water to make a 50ppm chlorine solution for sanitizing. Employees began setting racks of washed dishes into the chlorine solution to sanitize. The head cook stated they would continue to sanitize dishes and utensils this way until the solution for the dish machine arrived and was hooked up.

Code MN Rule 4626.0900
Not serious Priority 2
Have hand soap at all handwashing sinks.

In the front bar and prep area, one hand sink had no soap provided at it. Employee provided soap. Ensure every hand sink always has soap at it.

Code MN Rule 4626.1440
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

In the front bar and prep area, one hand sink had no paper towels provided at it. Employee provided paper towels. Ensure every hand sink always has paper towels provided at it.

Code MN Rule 4626.1445
Not serious Priority 2
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

In the kitchen prep area near the dish room, an employee was observed using a handsink to clean off a knife between uses with raw vegetables. Discussed with employee and head cook that the hand sink should only be used for washing hands.

Code MN Rule 4626.1110AB
Not serious Priority 2
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Large pieces of cooked beef were observed cooling, but they were tightly covered with plastic wrap. Train employees to cool cooked foods properly - keeping them uncovered until they are fully cooled to 41F.

Code MN Rule 4626.0390B

Mar 5, 2024 Routine Score 78

Not serious Priority 3
Clean non-food contact surfaces of equipment. Keep them clean.

Observed accumulated food debris on many equipment surfaces, such as rice cookers, drawer handles and outside of microwave. Clean dirty equipment.

Code MN Rule 4626.0840C
Serious Priority 1 Corrected on site
Remove single-service and single-use articles made from materials that are unsafe and unclean.

Beef cooling in the walk in cooler was observed held in a plastic shopping bag. The bag is not food grade. Manager had employee remove the beef from the bag and throw the bag away.

Code MN Rule 4626.0500B
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.

Two managers have taken the Certified Food Protection Manager class, but did not know they must submit their class certificate to the Minnesota Department of Health (MDH) to become state-registered. One manager should retake the class, then mail the class certificate to MDH with the application form - to become state registered. Find classes and the application form at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

Code MN Rule 4626.0033A
Not serious Priority 2
Use effective cooling methods to cool TCS foods.

Large pieces of cooked beef were observed cooling in the walk-in cooler but they were piled tightly together in a plastic bag. Manager had employees take the beef out of the bag and spread the meat out in a hotel pan to cool more effectively.

Code MN Rule 4626.0390A
Not serious Priority 2
Have a test kit for the type of sanitizer used.

No chlorine test kit was available onsite. A chlorine test kit is needed to test the sanitizer in the dish machine and also in wiping cloth buckets where water is mixed with bleach. Get chlorine test strips.

Code MN Rule 4626.0715
Serious Priority 1
Keep a log to record employee illness symptoms. Have it available upon request.

There was no Employee Illness Log available onsite to record when employees stay out sick with vomiting or diarrhea. Print and use an Employee Illness Log. Logs are being sent with this report - English and Mandarin Chinese.

Code MN Rule 4626.0040C
Not serious Priority 2
Have a food thermometer easily available to measure the internal temperature of foods.

No food thermometer was available for taking food temperatures. Provide food thermometers for the kitchen. At least one of the thermometers must have a thin tip to use on small or thin pieces of food.

Code MN Rule 4626.0705A
Not serious Priority 2 Corrected on site
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.

Several cooked meats and sauces were observed without date marks of the day they were prepared. Date marks were provided for container missing them.

Code MN Rule 4626.0400A
Not serious Priority 3 Corrected on site
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

In-use wiping clothes were observed sitting out on prep cooler. Wiping cloths must be stored in sanitizer solution between uses. Manager had employee mix up a sanitizer solution of 200ppm. (The proper range is from 50ppm - 200ppm chlorine.)

Code MN Rule 4626.0285B
Serious Priority 1 Corrected on site
Remove control valve located on the discharge side of the atmospheric vacuum breaker.

At the mop sink, there was a long hose with a spray nozzle on the end. The water faucet was turned on, so the line was pressurized. This can ruin the atmospheric vacuum breaker and cause backflow contamination of the water system. Manager had the spray nozzle removed and the faucet turned off. Train staff to only put the spray nozzle on when they need to use it, then take it off the hose again.

Code MN Rule 4626.1085A
Not serious Priority 3
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

A counter top deep fryer was added in a part of the kitchen without a ventilation hood. Deep fryer must be relocated to below a Type I ventilation hood, or removed.

Code MN Rule 4626.1475A
Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Several areas of kitchen wall and floor (mostly under equipment) was observed dirty. The wall behind where the counter top deep fryer has been in use was very dirty. Clean floors, walls and other facility surfaces as need.

Code MN Rule 4626.1520A
Not serious Priority 3
Keep non-food contact equipment surfaces clean.

The metal floor of the walk-in freezer was observed with a significant amount of frozen food debris and dirt. Clean the freezer floor.

Code MN Rule 4626.0855
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.

Soiled cardboard was observed lining shelves where plates and other equipment was stored. Remove the soiled cardboard.

Code MN Rule 4626.0495
Not serious Priority 3
Store all food: • In a clean, dry location • At least 6 inches above the floor

Observed meat in a cardboard box stored on freezer floor. Keep stored food on shelves.

Code MN Rule 4626.0300A
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

The person in charge was not overseeing employees regarding food safety. For example, they were not checking food temperatures or sanitizer concentrations, were not date-marking many prepared foods and were not using effective cooling methods to cool cooked meat. The person in charge needs to actively oversee food safety by employees.

Code MN Rule 4626.0035DGHIKM

Mar 28, 2023 Follow-Up Score 94

Not serious Priority 3
Clean non-food contact surfaces of equipment. Keep them clean.

Observed general cleaning of non-food contact surfaces not taking place. Food and grease buildup in kitchen equipment and in the walk-in freezer.

Code MN Rule 4626.0840C
Not serious Priority 2
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

Observed no written procedure/plan for partially cooked (par-cooked) duck on-site. Non-continuous cooking (minneapolismn.gov)

Code MN Rule 4626.0349F
Not serious Priority 3
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

Observed ice scoop stored directly on the ice, inside of ice machine. Store the ice scoop in an approved container instead of directly on the ice or on top of the ice machine.

Code MN Rule 4626.0275E
Serious Priority 1
Remove single-service and single-use articles made from materials that are unsafe and unclean.

Observed multiple food items stored in shopping bags in the walk-in freezer.

Code MN Rule 4626.0500B

Mar 7, 2023 Routine Score 90

Not serious Priority 3
Store all food: • In a clean, dry location • At least 6 inches above the floor

Observed multiple food items stored on the floor in the walk-in freezer and dry storage area. Store all food items at least 6 inches off the floor.

Code MN Rule 4626.0300A
Not serious Priority 3
Clean non-food contact surfaces of equipment. Keep them clean.

Observed general cleaning of non-food contact surfaces not taking place. Visible food and grease buildup in kitchen equipment and walk-in cooler and freezer. Manger was asked to clean and maintain clean.

Code MN Rule 4626.0840C
Not serious Priority 2
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

Observed no written procedure/plan for partially cooked (par-cooked) duck. https://www2.minneapolismn.gov/media/content-assets/www2-documents/business/Non-continuous-cooking-2019-English.pdf

Code MN Rule 4626.0349F
Not serious Priority 3
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

Observed ice scoop stored directly on top of ice machine. Store ice scoop in an approved container instead of directly on ice machine.

Code MN Rule 4626.0275E
Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Observed caulking of handwashing sink, 3-comp sink, and mop sink to be dirty and moldy. Clean and reseal.

Code MN Rule 4626.1520A
Not serious Priority 2
Equipment food-contact surfaces and utensils must be clean.

Observed food debris build-up in meat slicer. Clean and maintain clean to prevent build-up.

Code MN Rule 4626.0840A
Not serious Priority 3
Keep the physical facilities in good repair.

Observed floor in cook line cracked water puddle.

Code MN Rule 4626.1515
Serious Priority 1
Remove single-service and single-use articles made from materials that are unsafe and unclean.

Observed unpackaged food stored in shopping bags in walk-in freezer.

Code MN Rule 4626.0500B
Not serious Priority 2
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

After discussion with employee, they mentioned that handwashing sink is used to rinse plates and utensils. Handwashing stations shall not be used for purposes other than handwashing.

Code MN Rule 4626.1110AB

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