Thai Pepper Tangletown

Year by year

Inspections

1. Mar 11, 2026 Follow-Up Score 96
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     CFPM certificate not posted. Post.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed hood baffles heavily greased. Clean and maintain.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     1. 2 door prep cooler is not maintaining temperature at or below 41 degrees. Repair or replace. 2. Observed broken gasket on 2 door prep cooler. Replace. 3. Observed a leaky condenser and 1 fan not spinning in walk-in cooler. Repair.

     Code MN Rule 4626.0735AB

   • 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

     Observed employee handling cell phone and then put on gloves before washing hands. Instructed to wash hands. Discussed proper hand washing with employee.

     Code MN Rule 4626.0075B-J

   • Not serious Priority 3

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

     Observed tongs hanging from grill handle. Instructed to replace tongs and relocate. Discontinue hanging tongs on grill handle.

     Code MN Rule 4626.0275C

2. Feb 24, 2026 Routine Score 78
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     CFPM certificate not posted. Post.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed hood vents heavily greased. Clean and maintain.

     Code MN Rule 4626.1530A

   • Serious Priority 1

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

     Measured food above 41 degrees inside prep cooler, see temps above. Instructed to discard noodles. Eggs to be used up in 2 hours as they were cracked 4 hours ago. Do not store TCS food inside refrigerator. Repair or replace unit.

     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.

     1. 2 door prep cooler is not maintaining temperature at or below 41 degrees. Repair or replace. 2. Observed broken gasket on 2 door prep cooler. Replace. 3. Observed a leaky condenser and 1 fan not spinning in walk-in cooler. Repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     Rice scoop is only being washed at the end of the night. Instructed to replace and begin washing every 4 hours.

     Code MN Rule 4626.0845C

   • 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.

     Dish machine measured at 0 ppm. 5 gallon chlorine container was clear, chlorine may have evaporated. Operator switched out container and primed but still reading 0. Have machine serviced. Complete a sanitizer dip in 3 comp sink until dish machine is repaired

     Code MN Rule 4626.0805C1

   • Serious Priority 1 Corrected on site

     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

     Observed employee put on gloves without washing hands first. Instructed employee to wash hands. Corrected on site.

     Code MN Rule 4626.0075B-J

   • Serious Priority 1

     Remove all unsafe multi-use equipment, utensils, and food storage containers that impart color, odors or tastes to food.

     Observed chicken wings and pork belly stored in grocery bags. Discontinue use. Store in approved food containers.

     Code MN Rule 4626.0450A

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Observed wood used as shelf next to grill. Remove wood.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

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

     Observed tongs hanging from grill handle. Instructed to replace tongs and relocate. Discontinue hanging tongs on grill handle.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

     Observed interior of stove and stove top with heavy build up. Clean and maintain.

     Code MN Rule 4626.0850

   • Not serious Priority 3

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

     Observed wooden spoons used as utensils. Discontinue use.

     Code MN Rule 4626.0490

   • Not serious Priority 3

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

     Observed handles of refrigeration units with a build up of debris. Clean and maintain.

     Code MN Rule 4626.0840C

   • 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

     Based on number and types of violations, active managerial control is lacking. The person in charge must ensure food safety practices are being followed and demonstrated.

     Code MN Rule 4626.0035DGHIKM

3. Apr 17, 2025 Follow-Up Score 100

   Result: Complete.

4. Apr 10, 2025 Follow-Up Score 100
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     CFPM certificate not posted. Post.

     Code MN Rule 4626.0033D

   • 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

     1. Observed mouse droppings on floor. 2. Observed live roaches in facility. Observed around 40 roaches underneath the 2-compartment sink, hiding in 2 crates of plates and 1 carboard box of plates stored on the gorund. Observed 1 roach on floor near 3 compartment sink. 3. Observed harborage conditions in the kitchen with boxes of items on the floor next to walk-in cooler, crates of plates on ground, sticky mat under shelving, and other items on floor throughout kitchen. - Clean and sanitize floors and hire pest control operator immediately. - Eliminate harborage conditions, remove items unnecessary to business, and clean areas of clutter.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

     Due to the observation of rodent droppings and live roaches, facility has been closed and a license pest control operator needs to service establishment.

     Code MCO 188.590

   • Not serious Priority 3

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

     1. Observed a leaky condenser and 1 fan not spinning in walk-in cooler. Repair. 2. Observed ice buildup on all shelves of 1 door upright freezer. Defrost and clean shelves.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed floors throughout kitchen, particularly under equipment in need of cleaning. Clean and maintain.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     1. Observed screws in newly installed FRP in kitchen area. Walls must be smooth. 2. Observed small section of brick on west kitchen wall. Install approved finish. 3. Missing base coving in small section of wall. Install.

     Code MN Rule 4626.1335A

   • Not serious Priority 3

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

     The following nonfood contact surfaces observed dirty: 1. Storage shelves throughout the kitchen 2. Exterior of chest freezer 3. Exterior of salt and sugar bulk storage

     Code MN Rule 4626.0840C

5. Feb 20, 2025 Routine Score 88
   • Not serious Priority 3

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

     1. Observed leaky condenser and 1 fan not spinning in walk-in cooler. Repair. 2. Observed ice build-up on all shelves of upright 1 door freezer. Defrost. 3. Dish machine is not sanitizing properly. Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Business license is not posted. Post.

     Code MCO 188.390

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     CFPM certificate not posted. Post.

     Code MN Rule 4626.0033D

   • 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

     Based on number and type of violations, active managerial control is lacking. The person in charge must adequately demonstrate food safety and ensure staff is doing so.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed hood baffles with extreme build up. Clean ASAP and at a frequency to avoid excess build up.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     The following areas are in need of cleaning: 1. Walls near dish area observed with food and dust debris. 2. Vent above dish area 3. Vent near hood 4. Floors throughout kitchen, especially under 2-comp sink, 3-comp sink, dish machine, and shelving. Clean all floors.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

     Hire pest control operator due to observation of mouse droppings.

     Code MCO 188.590

   • 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 floor in kitchen area. Clean and hire pest control operator.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     The following nonfood contact surfaces observed dirty: 1. Handles of refrigeration units 2. Rolling dish cart 3. Shelves 4. Equipment storage drawers 5. Exterior of chest freezers 6. Exterior of salt and sugar bulk storage containers 7. Lids of Bavarian cream filling in walk-in cooler

     Code MN Rule 4626.0840C

   • 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.

     Dish machine measured at 0 ppm. Have serviced. Complete a sanitizer dip in 3 comp sink until dish machine is repaired.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     Observed lettuce soaking in water in 3 compartment sink. Instructed to discard. Discontinue using 3 compartment sink for food prep. Use only food prep sink.

     Code MN Rule 4626.0315

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     1. Observed many screws in newly installed FRP in kitchen area. Walls must be smooth. 2. Observed small section of brick wall on west kitchen wall. Install approved finish. 3. Missing base coving in small section of new wall. Install

     Code MN Rule 4626.1335A

6. Mar 8, 2024 Follow-Up Score 100
   • Not serious Priority 3

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

     Observed water inside large hotel pan under condenser unit in walk-in cooler, appears to be a leak. Repair unit.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed expired license posted. Post current license.

     Code MCO 188.390

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     CFPM certificate is not posted. Post.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

     Per employees, dishes in 3 comp sink are being washed then sanitized. Rinse step missing in between. Set up 3 compartment sink as follows: Wash(soap and water), rinse(only water), sanitize(sanitizer and water).

     Code MN Rule 4626.0885

7. Feb 22, 2024 Routine Score 44
   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed hood and hood baffles with excessive grease and in need of cleaning. Clean at a frequency to avoid excess accumulation.

     Code MN Rule 4626.1530A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed green curry covered in cooling mode. Keep food uncovered when cooling.

     Code MN Rule 4626.0390B

8. Mar 14, 2023 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.

     Owner reports he will be retaking the class soon.

     Code MN Rule 4626.0033A

9. Feb 24, 2023 Routine Score 48
   • Serious Priority 1

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

     All foods on the prep cooler top were observed held above 41F, at 44F or 45F. Person in Charge moved the cooked meat and sprouts to the lower section of the cooler and reduced the temperature setting of the unit. (The foods had been in that section for only about an hour at that point. Non-TCS foods such as raw vegetables were allowed to remain in the top part of the cooler while the temperature dropped.) Also, a large portion of Pad Thai sauce was observed out of mechanical refrigeration in the prep area by the grill above 41F, at 45F. Person in Charge kept out a small working portion, and returned the rest of the sauce to the refrigerator for proper cold-holding. (The sauce is made in-house and is TCS. It must be kept cold.)

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     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

     A medium container of Curry sauce made the day prior was observed in the refrigerator having not yet fully cooled. The sauce was 44F in the center and 39F on the edges of the container - showing that the sauce had been tightly covered and put in the refrigerator while still warm. The container was about 12 inches deep. Person in Charge discarded the sauce due to the risk of it causing bacterial intoxication. Ensure prepared foods are cooled in the timeframes listed above. Reminder posters for proper cooling times and temperatures will be provided with this report.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     A medium container of Curry sauce made the day prior was observed in the refrigerator having not yet fully cooled. The sauce was 44F in the center and 39F on the edges of the container - showing that the sauce had been tightly covered and put in the refrigerator while still warm. The container was about 12 inches deep. Inspector and Person in Charge discussed using shallow hotel pans to properly cool prepared foods. Reminder posters for proper cooling methods will be provided with this report.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     A medium container of Curry sauce made the day prior was observed in the refrigerator having not yet fully cooled. The sauce was 44F in the center and 39F on the edges of the container - showing that the sauce had been tightly covered and put in the refrigerator while still warm. The container was about 12 inches deep. Inspector and Person in Charge discussed keeping cooling foods uncovered to help them cool quickly. Reminder posters for proper cooling methods will be provided with this report.

     Code MN Rule 4626.0390B

   • Serious Priority 1 Corrected on site

     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.

     When first measured, the dish machine was producing no readable concentration of chlorine sanitizer. Person in Charge primed the machine and obtained 75ppm Chlorine. Train staff to prime the dish machine and test the sanitizer concentration to ensure it is at least 50ppm Chlorine.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3 Corrected on site

     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.

     No state-registered Certified Food Protection Manager is provided. Owner is retaking class so the class certificate can be submitted to the Minnesota Department of Health for registration. For information on approved classes, application forms and instructions on submitting the class certificate, visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed hood baffles with excessive grease. Increase frequency of cleaning baffles in-house, so they do not pose a fire risk.

     Code MN Rule 4626.1530A

   • Serious Priority 1

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

     No Employee Illness Log was found during inspection. Print off another copy and use it to record when employees stay out of work due to vomiting and/or diarrhea: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/

     Code MN Rule 4626.0040C

   • 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

     Based on the number and type of violations observed, the Person in Charge was not providing Active Managerial Control to staff. The Person in Charge must ensure staff are properly cooling and reheating TCS food, are keeping TCS foods at the right cold and hot temperatures, and are properly sanitizing equipment and utensils.

     Code MN Rule 4626.0035DGHIKM

   • Serious Priority 1 Corrected on site

     Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.

     Observed curry sauce reheating in the reheating/hot well at only 74F. It had been reheating for about one hour. The temperature setting was low. Inspector and Person in Charge discussed how the sauce must be fully reheated within two hours to 165F, and then could be reduced to 140F. Person in Charge increased the temperature setting and started periodically stirring the curry. By the end of the inspection the curry was observed at 168F . Train staff to reheat foods as described above.

     Code MN Rule 4626.0360A