Fresh Wok

Year by year

Inspections

1. May 14, 2026 Routine Score 96
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     1. Observed broken tiles throughout with some large areas with deteriorated grout. Repair floors. 2. Observed damaged quarry tile base cove corner near walk-in cooler. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed the following with build up and in need of cleaning: 1. Exterior handles of 3 door prep cooler 2. Exterior dry storage bins 3. Walk-in cooler wire rack shelves Clean and maintain

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed greasy hood baffles and hood system. Clean and maintain.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     Observed floor with buildup of debris throughout kitchen, especially in the following areas: 1. Walk-in cooler 2. Under fryers 3. Behind/under rice cooker 4. Under equipment and shelving 5. Walls behind rice cooker have plastic on them- remove plastic lining and clean. Clean and maintain.

     Code MN Rule 4626.1520A

   • 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 in kitchen corner and inside walk-in cooler on floor. 2. Observed mouse stuck/jammed between the wall and plumbing on floor in corner area of kitchen. Mouse was removed and discarded. Clean facility thoroughly and have pest control operator out asap. Work with pest control operator to mitigate issue.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed gap under front door. Install door sweep.

     Code MN Rule 4626.1395A

   • 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 damaged and not tight-fitting. There is a gap under the door and the frame is bent which allows mice to get inside. Repair/replace door.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Facility is washing and rinsing dishes without a final sanitizing step. Dishes must be washed, rinsed, and then sanitized.

     Code MN Rule 4626.0900

2. Apr 15, 2025 Routine Score 94
   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed the following food equipment in the corner of the kitchen (next to 3 compartment sink) with old food debris and mouse droppings: 1. Sheet trays 2. Utensils 3. Miscellaneous equipment storage Clean and sanitize.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed tiles throughout kitchen and inside walk-in cooler cracked/damaged. Repair.

     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 pork and wontons stored inside a plastic grocery bag. These are not approved containers for food contact surfaces. Use food safe bags or containers.

     Code MN Rule 4626.0500B

   • Not serious Priority 3

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

     Observed built up of food debris on storage shelving in corner of kitchen near 3 compartment sink. Clean and maintain.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed greasy hood baffles and hood system. Clean and maintain.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     Observed floors throughout establishment in need of cleaning: 1. Underneath equipment along wall line 2. Observed mouse droppings on floor in corner of kitchen (near 3 comp sink, under rolling racks) 3. Behind cook line, particularly behind rice cooker under hood 4. Floor inside storage closet Clean and maintain

     Code MN Rule 4626.1520A

   • 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 inside kitchen and storage room. 1. Observed gap in base coving in corner of kitchen that appears to be where mice are coming from. 2. Clean and maintain 3. Hire pest control operator

     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 evidence of mouse droppings, a pest control operator must be hired ASAP.

     Code MCO 188.590

   • Not serious Priority 3 Corrected on site

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

     Observed raw eggs stored above cheese and individual sauce cups. Corrected on site.

     Code MN Rule 4626.0235A(4)

3. Apr 10, 2024 Routine Score 94
   • Not serious Priority 3

     Have a garbage can at handwashing sinks where paper towels are used.

     Missing a trash can near hand sink in kitchen. Provide.

     Code MN Rule 4626.1390

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     Observed can opener and holder dirty and in need of cleaning. Employee cleaned- corrected on site.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed tiles throughout kitchen cracked/damaged. Repair.

     Code MN Rule 4626.1515

   • Serious Priority 1

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

     Observed beef and other frozen meats stored inside a plastic grocery bag. These are not approved containers for food contact surfaces. Use food safe bags or containers.

     Code MN Rule 4626.0500B

   • Not serious Priority 3

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

     Observed built up food debris on handles of refrigeration equipment. Clean and maintain.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed wet towels on counter. Wet wiping cloths must be held in an approved sanitizing solution. Sanitizer bucket was made and towels placed inside. Instructed to make sanitizer buckets throughout day to ensure towels are stored properly.

     Code MN Rule 4626.0285B

4. Apr 27, 2023 Follow-Up Score 98
   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Clean heavy build-up of grease on hood filters and bottom ledge of hood.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.

     Observed grease dripping off lower edges of hood onto surfaces below. Clean up dripping grease to prevent a fire hazard.

     Code MN Rule 4626.0565

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Facility had no test strips to measure strength of chlorine sanitizer in 3-comp sink or sanitizer buckets. Obtain and use test strips to measure strength of chlorine solution being used. Needs to be between 50 - 200 PPM.

     Code MN Rule 4626.0715

   • 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 cardboard liners on wire shelving at end of cookline near smoker and kitchen handwash sink. Remove cardboard liners from shelving as it is not smooth, washable and non-absorbent

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

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

     Observed food being stored on floor in walk-in freezer. Store all food up off the floor. Note: A delivery may have happened just before I arrived at restaurant and staff may have not had time to put it away yet.

     Code MN Rule 4626.0300A

5. Apr 11, 2023 Routine Score 86
   • Not serious Priority 3

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

     Clean food debris and splashes on wall behind utility shelving next to kitchen hand sink and mop 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.

     The cookline Coldwell unit was holding all cold TCS foods between 44*F - 47*F (see temp chart) and 3-door lowboy was holding an ambient temperature of 54*F. Have units serviced so that they maintain TCS foods at 41*F or less.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Clean build-up of grease and debris on hood filters over deep fat fryers and wok.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     Clean build-up of mold and food debris on walk-in cooler shelving as needed.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.

     Observed grease dripping off lower edges of hood onto surfaces below. Clean up dripping grease to prevent a fire hazard.

     Code MN Rule 4626.0565

   • Not serious Priority 3

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

     Observed wet wiping cloths stored on kitchen counters. It is okay to store dry cloths on counters but wet cloths must be stored in a solution of sanitizer between uses.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Facility had no test strips to measure strength of chlorine sanitizer in 3-comp sink or sanitizer buckets. Obtain and use test strips to measure strength of chlorine solution being used. Needs to be between 50 - 200 PPM.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     Observed employee cutting veggies on a table in dining room. This is not an approved prep area as there are no hand wash sinks available for hand washing close to that area. Discontinue all food prep in dining area. Observed food being prepped on table in dining room. This is not an approved prep area as there are no hand wash sinks available for hand washing close to that area. Discontinue all food prep in dining area.

     Code MN Rule 4626.1070A

   • 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

     Correct the following: 1) Observed cardboard liners on wire shelving at end of cookline near smoker and kitchen handwash sink. Remove cardboard liners from shelving as it is not smooth, washable and non-absorbent. 2) Observed cloth towels being placed under cutting boards for support. Discontinue this procedure. Use a rubber mat like a "bar mat" instead.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Repair non working faucet on bathroom hand sink.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     There was no hot water available at bathroom haandsink. Provide hot water between 110 - 130*F at this hand sink.

     Code MCO 188.380

   • Not serious Priority 3

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

     Observed food being stored on floor in walk-in freezer. Store all food up off the floor.

     Code MN Rule 4626.0300A

   • 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

     Observed frozen shrimp being defrosted in a plastic container in standing water. Defrost frozen foods by one of the methods listed above like under running water.

     Code MN Rule 4626.0380ABC

   • 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 chlorine at a concentration greater than 400 PPM in sanitizer bucket. Maintain chlorine between 50-200 PPM. COS to 100 PPM.

     Code MN Rule 4626.1620

   • Not serious Priority 2

     Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.

     Observed an employee wash hands in the 3-comp sink - did not use soap or paper towels. Hands are to be washed at the hand wash sink with use of soap and paper towels.

     Code MN Rule 4626.0080

   • Serious Priority 1

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

     Observed shrimp at 44*F, shredded chicken at 45*F, raw chicken at 47*F, jumbo shrimp at 47*F pork at 47*F and beef at 47*F all in cookline Coldwell unit. The main 3-door lowboy unit was maintaining an ambient temperature of 54*F. Maintain all TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed water droplets being discharged from ceiling duct at cookline. Manager stated that air conditioner had just been turned on and she thinks ice was melting and being discarged as droplets out vent. Repair unit to prevent this from happening.

     Code MN Rule 4626.1515