Lien Son Restaurant

Year by year

Inspections

1. Mar 18, 2026 Routine Score 98
   • 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.

     Multiple items missing date marking. Examples include cooked stock, congee/rice, chicken nuggets. Discussed with owner on site. The shelf with the chicken nuggets was marked with the date- this is not approved. You can mark a container the food is in or the bags they are in. You must mark the food or container the date the food is prepared and use or discard within 7 days.

     Code MN Rule 4626.0400A

   • 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 the following unapproved containers: -black plastic ramekins -#4 plastic lids for quart & 1/2 quart containers -black plastic coffee/tea lids Recyclable plastics must the numbers 1,2 or 5 and cannot be black. Discussed with owner on site, guidance document provided with report.

     Code MCO 204.30A

   • Not serious Priority 3

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

     Observed a bowl stored inside of the fried rice container. You need to use something with a handle and keep the handle out of the food. Owner understood and removed bowl.

     Code MN Rule 4626.0275A

   • Not serious Priority 3

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

     The dish machine was being repaired during inspection.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Only use single-service items one time.

     Bags from ice re-used to store food. Cardboard box for produce used to store eggrolls. Discontinue re-using single use items to store food.

     Code MN Rule 4626.0830

2. Mar 13, 2025 Routine Score 94
   • 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.

     Foods are not marked with date prepared. Mark the date prepared and use or discard within 7 days. Discussed date marking with owner.

     Code MN Rule 4626.0400A

   • 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.

     The lids for the tea cups are black plastic. Black plastic is not recyclable. When reorder stock ensure that to-go containers meet all Green to Go guidelines. Note: previous Green to Go violation was for a different item and these have been replaced with approved containers.

     Code MCO 204.30A

   • Not serious Priority 3

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

     Observed wooden cutting boards, wooden spoon an wooden pestle. Wood is not allowed for these items as it cannot be effectively cleaned and sanitized. Discussed approved materials with owner.

     Code MN Rule 4626.0490

   • Not serious Priority 3

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

     Observed a bowl stored inside of fried rice for scooping rice. This method is not approved as there is no handle on the bowl and it must be touched with hands. Options: Provide a scoop with a handle and use that to fill a bowl that is stored outside of the rice. Ensure the bowl is washed & sanitized every four hours. Continue using bowl in the rice with addition of also using fresh gloves every time the bowl is handled.

     Code MN Rule 4626.0275A

   • 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.

     Dish machine was not dispensing sanitizer solution. Owner was able to repair the machine during inspection so that the machine dispensed sanitizer solution. Corrected on site.

     Code MN Rule 4626.0805C1

3. Mar 13, 2024 Routine Score 98
   • 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.

     Foods are not marked with date prepared throughout restaurant. Mark the date food is prepared and use or discard within 7 days.

     Code MN Rule 4626.0400A

   • 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 black to-go portion cups. Observed #4 plastic lids. These are not approved under the Green to Go ordinance. Discussed approved materials with PIC. Guidance document provided with report. Instructed PIC to use current stock so as not to go to waste. Ensure approved containers are ordered when it is time to restock.

     Code MCO 204.30A

   • Not serious Priority 3

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

     Observed two wooden cutting boards that are used for general food prep. These are not approved as they are not able to be sanitized. Remove and use cutting boards made of materials that can be sanitized.

     Code MN Rule 4626.0490

   • Not serious Priority 3

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

     Observed a bowl sitting in the fried rice container to be used as a scoop. Use a scoop with a handle and ensure the handle is stored in way that does not touch the food. PIC removed bowl.

     Code MN Rule 4626.0275A

4. Apr 28, 2023 Follow-Up Score 98
   • 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.

     The facility was missing date marking for cooked chicken, egg rolls and sauce in the main stand up prep cooler and the back storage cooler. Label and date the food products that are held longer than 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single service cups and containers were stored directly on the floor in the basement. Store on shelves.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     The facility was storing containers in the prep service line cooler directly on top of uncovered food. Discontinue.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

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

     The shelves in the basement with rice stored on it was wood and not easily cleanable. Either move rice to approved shelving or line shelves with FRP.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Open employee beverages were found on prep tables. Get covered containers and store away from food prep.

     Code MN Rule 4626.0105B

   • Not serious Priority 3

     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

     The facility was thawing chicken at room temperature. Discontinue and use one of the above methods.

     Code MN Rule 4626.0380ABC

5. Mar 14, 2023 Routine Score 84
   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     ESTABLISHMENT NEEDS TO ADD A PREP SINK. ENSURE THAT PLANS ARE SUBMITTED PRIOR TO MAKING A NEW PLUMBING CONNECTION.

     Code MN Rule 4626.1720A

   • 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.

     The facility was missing date marking for cooked chicken, egg rolls and sauce in the main stand up prep cooler and the back storage cooler. Label and date the food products that are held longer than 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     The facility had cracked wood blocks. Replace or remove.

     Code MN Rule 4626.0490

   • Serious Priority 1

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

     Code MN Rule 4626.0500B

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single service cups were stored directly on the floor in the basement. Store on shelves.

     Code MN Rule 4626.0955A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     The meat slicer had old food debris. Clean. The grill had a large amount of char build up. Clean more frequently.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     The food shelves near the back door had food debris build up. Clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     The facility had a bar of soap. Provide liquid hand soap.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     The facility was missing a thermometer at the prep cold holding unit. Provide a thermometer.

     Code MN Rule 4626.0620B

   • Not serious Priority 3

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

     The facility was storing containers in the prep service line cooler directly on top of uncovered food. Discontinue.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

     There was a large container of pickled cabbage located out at room temperature near the side of the kitchen. The person in charge indicated that the product is only used for personal use. The pickled product was not on the menu. Stored product away from restaurant items.

     Code MN Rule 4626.0415C

   • Not serious Priority 3

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

     The shelves in the basement with rice stored on it was wood and not easily cleanable. Either move rice to approved shelving or line shelves with FRP.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repa

     The PIC could not explain how to properly wash dishes using wash, rinse, sanitize then air dry. The facility must wash, rinse, sanitize then air dry dishes in the 3-comp sink if the dish machine is down.

     Code MN Rule 4626.0030JKLMO