Leeann Chin

Year by year

Inspections

1. Jun 1, 2026 Follow-Up Score 96
   • Serious Priority 1

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

     In walk-in cooler observed egg rolls at 46.7*F, chicken at 46.2*F, and fried rice at 49.4*F. Air temp of walk-in cooler was 50*F. Observed fried rice in refrigerator drawer at 50*F. Maintain all cold TCS foods at 41*F or less.

     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.

     Observed walk-in cooler holding an ambient temperature of 50*F and refrigerator drawer at 50*F. Have units serviced so that they maintain an ambient temperature of 41*F or less.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Replace the missing ceiling panel above rice cooker in back prep area.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Clean ceiling around vents at end of cookline in back prep area.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There was no certified food manager certificate posted. Post a copy of the certificate in a conspicuous location.

     Code MN Rule 4626.0033D

2. Apr 16, 2026 Routine Score 82
   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     In the back prep area observed pans of diced chicken in small steam table holding at 129 and 122*F. Maintain all TCS hot foods at 135*F or higher. Note: Water temp of steam table was only 122*F. Maintain water temp hot in order to maintain food greater than 135*F.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed the floor drains under ice machine and in front of 3-comp sink were missing their covers. Replace missing drain covers to prevent debris from entering and clogging the pipes.

     Code MN Rule 4626.1040B

   • Serious Priority 1

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

     Correct the following: 1) In walk-in cooler observed diced chicken at 47*F and fried rice at 54*F. Maintain all cold TCS foods at 41*F or less. Note: Ambient temp of walk-in cooler was 48*F. 2) In refrigerated drawers observed diced chicken at 45*F and fried rice at 51.6*F. Maintain all cold TCS foods at 41*F or less.

     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.

     Observed walk-in cooler holding an ambient temperature of 48*F. Maintain walk-in cooler at 41*F or less.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.

     Observed a spray bottle of degreaser being stored on top of hot holding cabinet in back prep area. Do not store chemicals on top of kitchen equipment.

     Code MN Rule 4626.1600

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     Observed several unlabeled spray bottles on front counter area and in back kitchen area. Label all spray bottles with contents.

     Code MN Rule 4626.1595

   • Not serious Priority 3

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

     Observed several sanitizer buckets containing 0 PPM sanitizer. Maintain an approved sanitizer solution in the sanitizer buckets.

     Code MN Rule 4626.0285B

   • 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 plastic "To Go" containers being used. Black plastic "To Go" containers are not allowed in the City of Minneapolis. See attached flyer with approved containers.

     Code MCO 204.30A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     In the walk-in cooler observed fried rice at 54*F cooling in a 6 inch deep container. Cool TCS foods in a shallow container of 2 inches or less..

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     Observed cooling foods in walk-in cooler covered with metal lids or plastic wrapping. Cool TCS foods uncovered as described above. (fried rice, chicken).

     Code MN Rule 4626.0390B

   • Not serious Priority 3

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

     In back prep area observed 2-open Red Bull cans on top of Coldwell unit. Discontinue this practice. Store open beverages in an approved location.

     Code MN Rule 4626.0105B

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Observed personal cell phones stored on top of Coldwell prep unit in back prep area. Store personal items in an approved location.

     Code MN Rule 4626.1560B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Replace the missing ceiling panel above rice cooker in back prep area.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Clean ceiling around vents at end of cookline in back prep area. Clean sticky floor in and in front of walk-in cooler.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Post valid business license in a conspicuous location.

     Code MCO 188.390

   • Not serious Priority 3

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

     Clean build-up of food debris on bulk food bin lids. Clean and maintain lids in a clean condition.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Clean mold build-up on corners of ice machine baffles.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There was no certified food manager certificate posted. Post a copy of the certificate in a conspicuous location.

     Code MN Rule 4626.0033D

3. May 14, 2025 Follow-Up Score 92
   • Serious Priority 1 Corrected on site

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed cooked chicken in hot holding cabinet at temperature of 130*F. Maintain all hot TCS foods at 135*F or higher. (cos) Note: Hot holding cabinet turned up.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed the floor drains under ice machine and in front of 3-comp sink were missing their covers. Replace missing drain covers to prevent debris from entering and clogging the pipes.

     Code MN Rule 4626.1040B

   • Serious Priority 1 Corrected on site

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

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration. In back prep area refrigerated drawers observed shredded chicken at 46.7*F, fried rice at 45*F and beef at 49.7*F. Maintain all cold TCS foods at 41*F or less. Discontinue using refrigerated drawers to hold TCS foods until units are capable of holding TCS foods at 41*F or less. Cold TCS foods relocated to walk-in cooler.

     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.

     Observed refrigerated drawers in back prep area holding an ambient temperature of 55*F Repair these drawers so that they maintain an ambient temperature of 41*F or less. Until repaired discontinue their use with TCS foods.

     Code MN Rule 4626.0735AB

4. Apr 15, 2025 Follow-Up Score 88
   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed cooked chicken in hot holding cabinet at temperature of 129*F. Maintain all hot TCS foods at 135*F or higher. (cos) Note: Hot holding cabinet turned up.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed the floor drains under ice machine and in front of 3-comp sink were missing their covers. Replace missing drain covers to prevent debris from entering and clogging the pipes.

     Code MN Rule 4626.1040B

   • Serious Priority 1

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

     In back prep area refrigerated drawers observed shredded chicken at 55*F, fried rice at 46*F and chicken nuggets at 46*F; in cold sauce Coldwell unit observed chicken stock at 44*F; in walk-in cooler observed a covered deep container of cooked noodles at 50*F. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • 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.

     Black "To Go" plastic containers are not allowed in the City of Minneapolis. See "Green To Go Flyer" sent with inspection conducted 3/6/25 that has a list of approved to go containers.

     Code MCO 204.30A

   • Not serious Priority 3

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

     Observed wet wiping cloths being stored on prep tables. Store wet wiping cloths in a solution of sanitizer between uses.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     In the walk-in cooler observed cooked pasta cooling in deep containers. Cool TCS foods rapidly in shallow containers of 2 inches or less. Note: pasta was observed at 50*F. Cool cooked TCS foods from 135*F to 70*F in 2 hours and from 70*F to 41*F or less in an additional 4 hours.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     In walk-in cooler observed cooked noodles cooling in a covered container - cool TCS foods uncovered until they have cooled to 41*F or less.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

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

     Observed refrigerated drawers in back prep area holding an ambient temperature of 55*F Repair these drawers so that they maintain an ambient temperature of 41*F or less. Until repaired discontinue their use with TCS foods.

     Code MN Rule 4626.0735AB

5. Mar 26, 2025 Routine Score 76
   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed cooked chicken in hot holding cabinet at temperature of 114*F. Note: hot holding cabinet only holding temp of 133*F. On front counter steamtables observed orange chicken at 118*F, tofu at 122*F and sweet and sour at 118*F. Maintain all hot TCS foods at 135*F or higher. (cos).

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed the floor drain under ice machine was missing it's cover. Replace missing drain cover to prevent debris from entering and clogging the pipes.

     Code MN Rule 4626.1040B

   • Serious Priority 1

     Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact

     At the 3-comp sink observed numerous pans stored well above the waterline in the sanitizer solution of 3-comp sink. Ensure that utensils and equipment are submerged in the quat sanitizer solution for at least 30 seconds or more.

     Code MN Rule 4626.0905C

   • Serious Priority 1

     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 a sanitizer bucket at front counter containing more than 500 PPM quat sanitizer. Maintain quat sanitizer between 200-400 PPM. (cos).

     Code MN Rule 4626.1620

   • Serious Priority 1

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

     In back prep area refrigerated drawers observed shredded chicken at 54*F, beef at 51*F and chicken at 52*F; in cold sauce Coldwell unit observed chicken stock at 43*F; in walk-in cooler observed a covered deep container of cooked noodles at 46*F. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • 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.

     Black "To Go" plastic containers are not allowed in the City of Minneapolis. See "Green To Go Flyer".

     Code MCO 204.30A

   • 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 to clean woks. Discontinue using stainless steel scrubbies to clean woks.

     Code MN Rule 4626.0505

   • Not serious Priority 3

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

     Observed wet wiping cloths being stored on prep tables. Store wet wiping cloths in a solution of sanitizer between uses.

     Code MN Rule 4626.0285B

   • Serious Priority 1

     Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.

     Observed a container of degreaser sitting on top of hot holding cabinet containing shredded chicken. Discontinue this practice. do not store chemicals on top of hot holding cabinet.

     Code MN Rule 4626.1600

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Observed an employee cell phone laying on prep table. Store employee belongings separate from food prep areas.

     Code MN Rule 4626.1560B

   • Not serious Priority 3

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

     Clean the following: 1) Clean build-up of food debris on shelf under microwave oven. 2)Exterior portions of ice machine and ice machine filter grate. 3) Clean heavy build-up of food debris on exterior portions of bulk food bins.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Clean establishment floors around hot water heater.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed cooked pasta cooling in deep containers. Cool TCS foods rapidly in shallow containers of 2 inches or less.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     Observed cooked noodles cooling in a covered container - cool foods uncovered until they have cooled to 41*F or less.

     Code MN Rule 4626.0390B

6. Apr 2, 2024 Follow-Up Score 92
   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed chicken breasts sitting on wire rack on front counter at 114*F. Maintain all hot TCS foods at 135*F or higher or use time as public health control. Note: If using time, a written plan must be approved by health department prior to placing in use. See attached TPHC plan.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

     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 spray bottle contained quat at a strength of over 500 PPM. Maintain quat sanitizer between 200-400 PPM.

     Code MN Rule 4626.1620

7. Mar 19, 2024 Routine Score 80
   • Serious Priority 1

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

     Observed fried rice, chicken, beef, chicken stock and chicken strips ranging from 57*F to 47*F in back prep lowboy unit. Lowboy unit holding an ambient temperature of 55*F. Discontinue using this unit until it is maintaining TCS foods at 41*F or less. All TCS items discarded. Note: See attached temperature chart.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed chicken breasts sitting on wire rack on front counter at 127*F. Maintain all hot TCS foods at 135*F or higher or use time as public health control. Note: If using time, a written plan must be approved by health department prior to placing in use.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

     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 spray bottle containing 500 PPM quat sanitizer. Maintain concentration of quat sanitizer between 200 - 400 PPM.

     Code MN Rule 4626.1620

   • Serious Priority 1

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Observed 0 PPM quat sanitizer in 3-comp sink. Maintain quat concentration between 200-400 PPM. Note: Bulk sanitizer container was empty.

     Code MN Rule 4626.0805C3

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     Observed several unlabeled spray bottles. Label all spray bottles with their contents.

     Code MN Rule 4626.1595

   • 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.

     In the walk-in cooler observed containers of rice with no date marks. Provide a date mark on TCS foods as described above.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed that ice machine baffle was in need of cleaning.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     Observed scoop buried inside bulk flour bin. Store scoop in such a manner that the handle is not in contact with the flour.

     Code MN Rule 4626.0275B

   • Not serious Priority 3

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     Observed ice scoop laying directly on top of ice machine. Discontinue this practice. Store ice scoop in a clean and sanitized container.

     Code MN Rule 4626.0275E

   • Not serious Priority 3

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

     Observed the sauce station unit and lowboy in back prep area maintaining an ambient temperature of 55*F. Repair unit so that it mintains a temperature of 41*F or less. Note: Until repaired discontinue using this unit.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed the floor drain under ice machine was missing it's cover. Replace missing drain cover to prevent debris from entering and clogging the pipes.

     Code MN Rule 4626.1040B

8. Apr 28, 2023 Follow-Up Score 96
   • 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 wet stacking at the time of the reinspection. Per discussion with the person in charge, the stacked containers on the shelf will not be used for the rest of the day—train staff to properly air dry before stacking.

     Code MN Rule 4626.0935

   • Serious Priority 1

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

     Observed cut vegetables inside the sauce station pull out drawer reading at 60*F during the inspection. Maintain food so that it is 41*F or below. Per the person in charge, the working portion will be used up by the end of the operation or discarded.

     Code MN Rule 4626.0395A2

9. Apr 12, 2023 Routine Score 86
   • 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 containers on the dish shelf being wet stacked. Discontinue this practice, and train employees to air dry before stacking.

     Code MN Rule 4626.0935

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed ice machine with mold on the interior - white shield. Clean as necessary.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed no labels on the self-service strawberry lemonade drinks in the self-service cooler. Provide a label for each item. The label must have the following information: business name, business address, product name, and a complete list of ingredients in descending order.

     Code MN Rule 4626.0435A

   • Not serious Priority 2

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

     Observed a container of chicken in the walk-in cooler cooling with saran wrap tightly covering the container. Discontinue tightly closing the container, which will not allow for proper cooling—discussed methods to cool food to allow for adequate cooling with the person in charge.

     Code MN Rule 4626.0390B

   • Serious Priority 1

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

     Observed a rice spatula and other utensils sitting in a metal container with murky water by the rice cooker in the front. Replace the container every 4 hours.

     Code MN Rule 4626.0845C

   • Serious Priority 1

     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 the quat bucket reading at 500 ppm during the inspection. Call your technician to adjust the chemical dispenser so the concentration level is between 200 to 400 ppm. Mix water to the solution and test the bucket for proper concentration level before use.

     Code MN Rule 4626.1620

   • Not serious Priority 3

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

     Observed quat solution dispensed from the dispenser at the 3-compartment sink reading higher than 400 ppm. Call technical to service.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed cut vegetables inside the sauce station pull-out drawer reading at 48*F during the inspection - must be at least 41*F or below. Maintain food temperature. Discussed some cooling and storage methods with the person in charge.

     Code MN Rule 4626.0395A2