Asian Max

Year by year

Inspections

1. Mar 27, 2026 Routine Score 100

   Result: Complete.

2. Mar 25, 2025 Routine Score 100
   • Not serious Priority 3

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

     Clean or replace moldy caulking at 3-comp sink.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed walk-in cooler door stays ajar when you go into cooler allowing cold air to escape cooler. Install a door closure on cooler door to prevent this from happening.

     Code MN Rule 4626.0735AB

3. Mar 14, 2024 Routine Score 96
   • Not serious Priority 3

     Replace equipment or utensils that are not durable or do not retain their characteristic qualities under normal use conditions.

     Observed stainless steel scrubbies being used on the cook line to scrub woks. Discontinue this practice. Note: Stainless steel scrubbies can be used at 3-comp sink.

     Code MN Rule 4626.0505

   • Serious Priority 1

     Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

     Observed aan employee washing his hands with gloves on. Gloves are a single-use and are to be discarded when damaged or soiled. they are not to be washed and re-used.

     Code MN Rule 4626.0287A

   • Not serious Priority 3

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

     Observed boxes of food being stored on floor in walk-in cooler. Store all food up off the floor.

     Code MN Rule 4626.0300A

4. Mar 28, 2023 Follow-Up Score 100

   Result: Complete.

5. Mar 14, 2023 Routine Score 84
   • 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 PE LINED CUPS AND #6 LIDS NOT COMPLIANT WITH THE MINNEAPOLIS ENVIRONMENTALLY ACCEPTABLE PACKAGING ORDINANCE. REMOVE EXISTING ITEMS FROM PREMISES AND REPLACE WITH COMPLIANT PRODUCTS. AN INFORMATIONAL SHEET ON THE ORDINANCE AND APPROVED SUPPLIER LIST IS BEING SENT OUT WITH THE REPORT.

     Code MCO 204.30A

   • Not serious Priority 3 Corrected on site

     Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

     OBSERVED A WET WIPING CLOTH UNDER THE CUTTING BOARD. OPERATOR REPLACED THE WET WIPING CLOTH WITH A THIN SMOOTH AND EASILY CLEANABLE MAT.

     Code MN Rule 4626.0915A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     OBSERVED THE FOLLOWING IN NEED OF REPAIR: 1) LEAKY COLD AND HOT WATER SIDE FAUCET HANDLES AT FRONT LINE EMPLOYEE HAND SINK. 2) LEAKY PLUMBING CONNECTION UNDER THE EMPLOYEE HAND SINK IN THE SIDE PREP KITCHEN. 3) GREASE TRAP CONNECTION BY COOKLINE NOT IN A CONNECTED STATE. REPAIR REFERENCED PLUMBING FIXTURES AND MAINTAIN IN WORKING ORDER.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     OBSERVED THE FLOOR AND ADJACENT BASECOVING UNDER THE MAIN COOK LINE TO BE DIRTY AND IN NEED OF A THOROUGH CLEANING. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     OBSERVED AN OPEN BAG OF SUGAR IN THE SIDE PREP KITCHEN STORAGE AREA. ONCE OPENED, STORE SUGAR IN AN ENCLOSED AND LABELED CONTAINER.

     Code MN Rule 4626.0235A(4)

   • 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.

     OBSERVED PREVIOUSLY PREPARED CUCUMBER SALAD AND OTHER TCS FOODS MADE A DAY PRIOR TO NOT HAVE APPLICABLE DATE MARKING. OPERATOR DATE MARKED ALL FOODS WHILE ON SITE. GOING FORWARD, DATE MARK TCS FOODS IF HELD FOR MORE THAN 24 HOURS IN THE COOLERS.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

     OBSERVED VARIOUS CLEAN HOTEL PANS TO BE STACKED INVERTED WHILE WET. GOING FORWARD, AIR DRY ALL EQUIPMENT PRIOR TO STACKING.

     Code MN Rule 4626.0935

   • Serious Priority 1 Corrected on site

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

     OBSERVED RAW SHRIMP TO BE STORED ON A SHELF ABOVE READY TO EAT SAUCES ON THE SHELF BELOW. OPERATOR RELOCATED THE CONTAINER OF RAW SHRIMP TO A SHELF BELOW THE SAUCES.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3 Corrected on site

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

     OBSERVED A SANITIZER BUCKET TO BE AT 25 PPM CHLORINE. OPERATOR REFRESHED THE SANITIZER SOLUTION TO 75 PPM WHILE ON SITE. MAINTAIN SANITIZER SOLUTION BETWEEN 50-200 PPM AT ALL TIMES.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

     Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

     OBSERVED OPEN CONTAINERS OF HOT SAUCE AND CHILI SAUCE ON THE FRONT COUNTER FOR CUSTOMER SELF-SERVICE. COVER FOODS PRODUCTS TO PREVENT CONTAMINATION OF FOODS BY CUSTOMERS. PERSON IN CHARGE COVERED BOTH CONTAINERS DURING INSPECTION.

     Code MN Rule 4626.0320A

   • Not serious Priority 2

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

     OBSERVED FRIED WONTONS AT 112F, CHICKEN WINGS 104F AND BUTTERFLY SHRIMP AT 105F. ALL TCS FOODS WERE UNDER TWO HEAT LAMPS IN THE FRONT SERVICE AREA. PER PERSON IN CHARGE, TIME AS A PUBLIC HEALTH CONTROL PROCESS BEING USED FOR THESE TCS FOODS. PRODUCTS ARE UNDER HEAT LAMPS FOR 3-4 HOURS AND LEFTOVERS DISCARDED AT THE END OF SERVICE. NO WRITTEN PROCEDURES WERE IN PLACE FOR USING TIME AS A PUBLIC HEALTH CONTROL PROCESS. AN EXAMPLE OF AN APPLICABLE FORM IS BEING SENT OUT WITH THE INSPECTION REPORT FOR THE OPERATOR TO FILL OUT AND MAINTAIN ON SITE.

     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 SMALL PIECE OF WOOD PLACED UNDER ONE LEG OF THE SHELVING UNIT IN THE KITCHEN TO HELP LEVEL THE SHELVING UNIT IN PLACE. REMOVE ABSORBENT WOOD AS IT IS NOT A SMOOTH AND EASILY CLEANABLE SURFACE.

     Code MN Rule 4626.0495

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     OBSERVED NOODLES TO BE COOLING IN DEEP PLASTIC CONTAINERS. GOING FORWARD, COOL PRODUCTS IN SHALLOW CONTAINERS OR USE OTHER EFFECTIVE MEANS SUCH AS AN ICE WATER BATH OR RUN UNDER COLD WATER. THESE COOLING METHODS WILL HELP COOL THE NOODLES DOWN QUICKER.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     OBSERVED NOODLES TO BE COOLING IN DEEP AND TIGHTLY COVERED PLASTIC CONTAINERS. GOING FORWARD, COOL PRODUCTS IN SHALLOW CONTAINERS OR USING OTHER EFFECTIVE MEANS WHILE LEFT UNCOVERED. THIS COOLING METHOD WILL HELP COOL THE NOODLES DOWN QUICKER.

     Code MN Rule 4626.0390B