People's Choyce LLC

Year by year

Inspections

1. Jul 21, 2026 Follow-Up Score 94
   • Not serious Priority 2 Corrected on site

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

     Observed mixed coleslaw in the low cooler and washed chicken wings and catfish in the stand-up cooler to be cooling in tightly covered containers. The containers were uncovered during inspection. Make sure that TCS foods are left uncovered while cooling.

     Code MN Rule 4626.0390B

   • 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, black plastic, and #6 plastic containers to be used for takeout orders. These containers are not recyclable and are not allowed under Green-to-Go rules. Make sure all single-use containers for takeout orders are allowed under Green-to-Go rules.

     Code MCO 204.30A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed the handwashing sink, prep sink, and 3-compartment sink to not be adequately sealed to the wall. Caulk/seal sinks to the wall.

     Code MN Rule 4626.0725A

   • Serious Priority 1 Corrected on site

     Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

     Observed employee to briefly wash their hands for a few seconds. Employee was instructed to rewash their hands. Make sure employees wash their hands, for a minimum, of 20 seconds while using soap and warm water.

     Code MN Rule 4626.0070A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the FRP to be damaged at the mop sink. Repair and keep physical facilities in good repair.

     Code MN Rule 4626.1515

2. Jul 7, 2026 Routine Score 84
   • Not serious Priority 2 Corrected on site

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

     Observed mixed coleslaw in the low cooler and washed chicken wings and catfish in the stand-up cooler to be cooling in tightly covered containers. The containers were uncovered during inspection. Make sure that TCS foods are left uncovered while cooling.

     Code MN Rule 4626.0390B

   • Serious Priority 1

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

     Observed there to be no employee illness log at the restaurant. An employee illness log will be included in this report. Print and keep an employee illness log available for review during future inspection.

     Code MN Rule 4626.0040C

   • 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, black plastic, and #6 plastic containers to be used for takeout orders. These containers are not recyclable and are not allowed under Green-to-Go rules. Information on Green-to-Go rules will be included in this report. Make sure all single-use containers for takeout orders are allowed under Green-to-Go rules.

     Code MCO 204.30A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed the handwashing sink, prep sink, and 3-compartment sink to not be adequately sealed to the wall. Caulk/seal sinks to the wall.

     Code MN Rule 4626.0725A

   • 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 to set up the 3-compartment sink and return to food handling without washing their hands. Observed employee to work the cash register and move to food handling without washing their hands. Employees where instructed to wash their hands. Make sure employees wash their hands when switching tasks or when hands may have become contaminated.

     Code MN Rule 4626.0075B-J

   • Serious Priority 1 Corrected on site

     Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

     Observed employee to briefly wash their hands for a few seconds. Employee was instructed to rewash their hands. Make sure employees wash their hands, for a minimum, of 20 seconds while using soap and warm water.

     Code MN Rule 4626.0070A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed hood filters to be soiled. Clean and keep filters clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the FRP to be damaged at the mop sink. Repair and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed restaurant to not have sanitizer test strips. Make sure sanitizer test kits are provided.

     Code MN Rule 4626.0715

3. Mar 21, 2025 Follow-Up Score 94
   • 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 rodent droppings in the corner by the stand-up cooler and under the 3-compartment sink. Clean area and regularly inspect restaurant for evidence of pests.

     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

     Establishment does not have a professional pest control service. It is required to have a professional pest service provider if evidence of pest activity is present. Provide a professional pest control service.

     Code MCO 188.590

   • Not serious Priority 2 Corrected on site

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

     Observed cooked steak to be cooling in a tightly covered container in the cold top cooler. Container was uncovered during inspection. Keep containers of TCS foods uncovered while cooling.

     Code MN Rule 4626.0390B

   • Serious Priority 1

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

     Observed there to be no employee illness log at the restaurant. Keep and maintain an employee illness log at the restaurant.

     Code MN Rule 4626.0040C

4. Mar 6, 2025 Routine Score 76
   • 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 there to be rodent droppings in the prep area and under the 3-compartment sink. Clean area and regularly inspect restaurant for evidence of pests.

     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

     Establishment does not have pest control provided by a professional service. It is required to have a professional pest service provider if evidence of pest activity is present. Provide a professional pest control service.

     Code MCO 188.590

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no sanitizer test strips for use onsite. It was discussed with PIC that a test kit ensures that sanitizer concentration is strong enough to kill potential pathogens, but not too strong that it would chemically contaminate food and beverage products. Ensure that a test kit is provided to ensure adequate concentration of sanitizer.

     Code MN Rule 4626.0715

   • Serious Priority 1 Corrected on site

     Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

     Observed employee to wash their hands by only rinsing their hands for a few seconds. Employee was instructed to wash their hands for a minimum of 20 seconds. Make sure employees wash their hands, with soap and water, for a minimum of 20 seconds.

     Code MN Rule 4626.0070A

   • Not serious Priority 3

     Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.

     Observed employee to use their hand to turn off the faucet after washing their hands. Make sure employees use a paper towel to turn off the faucet to prevent recontamination of their hands.

     Code MN Rule 4626.0070C

   • Serious Priority 1 Corrected on site

     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

     Observed cooked steak in the cold top cooler to be at a temperature of 90 degrees F. Employee stated that steak was cooked 2 hours prior to inspection. Steak was discarded during inspection. Resources on cooling food items will be included in this report. Make sure cooked food items are cooled to 70 degrees within 2 hours, and then to 41 degrees or below within 4 more hours.

     Code MN Rule 4626.0385A

   • Not serious Priority 2 Corrected on site

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

     Observed cooked steak in the prep line cooler to be cooling in a container covered with plastic wrap. Observed washed (prepped) chicken in the stand-up cooler to be in tightly covered containers. Containers were uncovered during inspection. Make sure that cooling foods are left uncovered during the cooling process.

     Code MN Rule 4626.0390B

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed cooked steak in the cold top cooler and prep cooler to be cooling tightly packed in a deep container. Steak was observed to have missed the cooling curve and discarded. Make sure cooked foods are cooled in a shallow pan (less than 2 inches) and under working refrigeration.

     Code MN Rule 4626.0390A

   • Serious Priority 1

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

     Observed there to be no employee illness log at the restaurant. An employee illness log will be included in this report. Keep and maintain an employee illness log at the restaurant.

     Code MN Rule 4626.0040C

   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed bleach (chlorine) sanitizer concentration in the 3-compartment sink to be >200 ppm. 3-compartment sink was remade and verified at 200 ppm chlorine. Keep chlorine sanitizer at a concentration of 50-200 ppm.

     Code MN Rule 4626.1620

   • Not serious Priority 3 Corrected on site

     Use the same detergent-sanitizer when a detergent-sanitizer is used in a cleaning and sanitizing procedure and there is no distinct water rinse between washing and sanitizing steps.

     Observed the 3-compartment sink to be set up with sanitizer combined with soap and water. Employees were instructed to set up the sink with a wash basin (soap and water), a rinse basin (clean water), and a sanitize basin (water and sanitizer). Make sure that a rinse step is completed between wash and sanitize.

     Code MN Rule 4626.0810

   • 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

     Observed multiple high priority risk factors (including handwashing, sanitizing food contact surfaces, cooling, and employee health) to be out of control during inspection. Make sure that there is active oversight of food safety practices to make sure that foodborne illness risk factors are kept under control.

     Code MN Rule 4626.0035DGHIKM

5. Mar 5, 2024 Routine Score 96
   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Observed there to be no thin probe thermometer onsite. It was discussed with Person-in-Charge that a thin probe thermometer is required to verify product temperatures, such as meats and cut vegetables. Provide and maintain a thin probe thermometer onsite.

     Code MN Rule 4626.0705B

   • 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 rodent droppings in the corner by the stand-up cooler. Clean this area and regularly inspect facility for evidence of pests.

     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

     Establishment does not have pest control provided by a professional service. It is required to have a professional pest service provider if evidence of pest activity is present. Provide a professional pest control service.

     Code MCO 188.590

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no sanitizer test strips for use onsite. It was discussed with PIC that a test kit ensures that sanitizer concentration is strong enough to kill potential pathogens, but not too strong that it would chemically contaminate food and beverage products. Ensure that a test kit is provided to ensure adequate concentration of sanitizer.

     Code MN Rule 4626.0715

   • Not serious Priority 3 Corrected on site

     Protect unpackaged food from environmental sources of contamination during preparation.

     Observed frozen ham to be thawing in the 3-compartment sink. Product was moved to the stand-up cooler. Discontinue thawing product in the 3-compartment sink to prevent potential contamination of the 3-compartment sink.

     Code MN Rule 4626.0315

   • Not serious Priority 3 Corrected on site

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed frozen ham thawing at room temperature. This product was moved to the stand-up cooler. Ensure that product is thawed under mechanical refrigeration or under running water.

     Code MN Rule 4626.0380ABC

   • 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 tongs in storage to have tape on the blade. Remove this utensil and maintain food contact surfaces according to above code.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

     Discontinue operating the ventilation system with the filters removed.

     Observed a hood filter to be removed during cooking. The removed filter was not directly located over cooking/frying equipment. Provide a filter and ensure that all filters are in place during times of cooking and frying.

     Code MN Rule 4626.1475D

6. Mar 8, 2023 Routine Score 94
   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     OBSERVED NO THERMOMETER ON SITE. INFORMED PERSON IN CHARGE OF VIOLATION. PROVIDE.

     Code MN Rule 4626.0705B

   • Serious Priority 1

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

     OBSERVED NO ILLNESS LOG ON SITE. PROVIDED A LOG WITH THIS REPORT BE SURE TO RECORD ALL INSTANCES OF EMPLOYEE ILLNESS.

     Code MN Rule 4626.0040C

   • 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.

     NO CERTIFIED FOOD PROTECTION MANAGER ON SITE. PASS A FOOD SAFETY CLASS AND REGISTER WITH THE STATE. SEE THE WEBSITE BELOW FOR MORE INFORMATION: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/cfmtools.html#cfmcourses

     Code MN Rule 4626.0033A