Flamin' Thai

Year by year

Inspections

1. Feb 6, 2026 Routine Score 98
   • Not serious Priority 2

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

     Observed no written TPHC written procedures onsite during the inspection. Have written procedures readily available when requested. Sushi chef was given instructions on how to develop written procedures during the inspection, PIC was made aware as well.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     Observed the 3-compartment sink used as a prep sink. Discontinue this practice and prep food at the prep sink.

     Code MN Rule 4626.0315

   • Not serious Priority 3 Corrected on site

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

     Observed cutting board sitting on wet towel at the 3-compartment sink where food prep was occurring. Discontinue using wet towel, use dry towel at all times. If towel becomes wet, replace. Towel removed.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     A few missing ceiling panels in the kitchen where food prep is occurs. Reinstall panels as necessary.

     Code MN Rule 4626.1515

2. Jan 7, 2025 Follow-Up 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.

     Bulk food sauce containers inside the walk-in cooler observed no date mark. Date mark food that will be in the business for longer than 24 hours. PIC informed staff to label sauce containers during the inspection.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Acidified rice inside the rice holder is observed in an area that is easily tipped over and contaminated when open. Relocate.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     No asterisk by the consumer advisory warning statement. Provide asterisk.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Men's urinal in the restroom observed broken. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     Stainless steel scrubbers are used to scrub the wok at the cook line. Discontinue and use appropriate scrubs for the wok.

     Code MN Rule 4626.0505

   • Not serious Priority 2

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

     Business uses time as a public health control (TPHC) for sushi rice but does not have a written procedure. PIC was provided TPHC and instructed to fill out the form and ensure that all staff know that TPHC is used for sushi rice. TPHC form and logs must be made readily available when requested.

     Code MN Rule 4626.0408A

3. Nov 26, 2024 Routine Score 82
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     No irreversible thermometer to capture the utensil surface temperature of the hot sanitizing dish machine. Provide.

     Code MN Rule 4626.0710B

   • 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.

     Food containers inside the walk-in cooler were not date mark. Date mark all food containers that will be in the business for longer than 24 hours. Staff date marked food containers.

     Code MN Rule 4626.0400A

   • Not serious Priority 3 Corrected on site

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

     Bulk container of eggrolls observed not covered in the walk-in cooler. Cover all food that is no longer cooling in the walk-in cooler. Staff covered food container. Acidified sushi rice inside the rice holder is observed in an area that is easily tipped over and contaminated when opened. Relocate and store the rice holder. PIC relocated rice holder.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     No asterisk by the consumer advisory warning statement. Provide asterisk to lead customers to the statement.

     Code MN Rule 4626.0442B

   • Not serious Priority 2 Corrected on site

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

     Sanitizer spray bottles by the sushi area was not label - label all spray bottles. Staff labeled bottles.

     Code MN Rule 4626.1595

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     No hand soap at the handwashing station across from the register area - provide.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     No paper towel at the handwashing station located by the register area. Provide.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Men's urinal in the restroom observed broken. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     Ice machine and 2-door stand refrigerator missing overhead covers exposing equipment pieces. Cover. Staff covered the ice machine. Cold station 1 with an air temperature of 56*F observed not holding food at 41*F or below. Bean sprouts (45*F) and bell peppers (43*F) observed reading higher than 41*F. Per PIC, bean sprouts were pulled out from the walk-in cooler and recently put in the cold station. Discussed with the PIC to only fill food containers in the cold station 1 half full only to allow the business to use up ingredients within 4 hours and restock as needed. The person in charge was informed to contact the contractor to service the unit.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3 Corrected on site

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     No thermometer stored inside cold units in the business. Provide thermometers. PIC was provided some thermometers and stored inside the cold units.

     Code MN Rule 4626.0620A

   • Not serious Priority 3

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

     Stainless steel scrubbies observed used to scrub wok at the cook line. Discontinue and use appropriate scrubs for the wok. Discussed with the PIC methods to clean wok while on the line.

     Code MN Rule 4626.0505

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     The person in charge could not describe the two symptoms (vomiting and diarrhea) that employees need to report to the PIC. Retrain. PIC stated coughing and sneezing.

     Code MN Rule 4626.0030BCQ

   • Not serious Priority 2

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

     Per the person in charge (PIC), they keep and discard acidified sushi rice within 4 hours only and records are kept to log down date of preparation and preparation/discard time of sushi rice. During the inspection, the PIC was not able to provide these records for inspector to review. Prior to utilizing Time as a Public Health Control for sushi rice, records must be developed, followed, and logged. Logs of records must be provided to inspectors for review during inspection.

     Code MN Rule 4626.0408A

   • Not serious Priority 2

     Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.

     No irreversible thermometer for the business to utilize to test the hot sanitizing dish machine as necessary. Obtain an irreversible thermometer to capture utensil surfaces temperature.

     Code MN Rule 4626.0710A

4. May 21, 2024 Follow-Up Score 94
   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Happy hour menus use the same fire flame symbol on the curry category, which does not serve undercooked items, and also uses the fire flame symbol on menu items that are served raw or undercooked. Either change the symbols for your raw items and the consumer advisory warning or change the symbol on the curry category.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     No irreversible registering temperature indicator to measure utensil surface temperature. Obtain an irreversible temperature indicator.

     Code MN Rule 4626.0710B

   • 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.

     Bulk food containers (chicken broth, massaman curry) inside the walk-in cooler were observed with no date mark. Date mark all food containers in the facility for more than 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Bulk food containers in the walk-in cooler, that are not cooling, are observed with no cover. Cover all food containers.

     Code MN Rule 4626.0235A(4)

5. Apr 4, 2024 Routine Score 88
   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Happy hour menus use the same fire flame symbol on the curry category, which does not serve undercooked items, and also uses the fire flame symbol on menu items that are served raw or undercooked. Either change the symbols for your raw items and the consumer advisory warning or change the symbol on the curry category.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Business uses a hot sanitizing dish machine but do not have an irreversible registering temperature indicator to measure utensil surface temperature. Obtain an irreversible temperature indicator.

     Code MN Rule 4626.0710B

   • 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.

     Bulk sauces and food containers inside the walk-in cooler have no date mark on them. Date mark all food containers that will be in the business for more than 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Bulk sauces in the walk-in cooler were observed with no cover. Sauces are no longer in cooling mode. Cover all food in storage mode.

     Code MN Rule 4626.0235A(4)

   • 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

     The soda gun, by the sushi bar, was observed with build-up. Clean.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Handwashing sink by the sushi bar observed with dishes inside. Discontinue this practice. The handwashing station is for handwashing only.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     The handwashing station by the sushi bar was observed with no hand soap. Provide.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.

     Hot sanitizing dish machine was observed with a utensil surface temperature of 136*F at the time of the inspection. Before recording the temperature, the inspector ran the unit a few times. Service the unit. Until the unit has been serviced and properly sanitizing, use the 3-compartment sink to wash, rinse, and sanitize dishes.

     Code MN Rule 4626.0795A

6. May 8, 2023 Follow-Up Score 94
   • Not serious Priority 3

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

     The dish machine temperature gauge was not correctly registering temperature. The dish machine was reaching the correct temperature, but the gauge did not read the correct temperature. Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

     The facility did not have available the parasite destruction letters for the raw sushi fish. Obtain the parasite destruction letters from your supplier.

     Code MN Rule 4626.0355B

   • Not serious Priority 2

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

     The facility keeps sushi rice at room temperature. Develop written procedures to ensure the sushi rice is not held out of room temperature for more than 4 hours (after 4 hours the product is to be discarded). Keep written procedures on-site.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     Discontinue offering food to consumers in a misleading or misinforming manner.

     The menu has white tuna on the menu, but the facility is actually using escolar. Discontinue. Either use white tuna or indicate that the product is escolar on the menu.

     Code MN Rule 4626.0430A

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     The facility is in the process of a menu reprint with the consumer advisory, which will be printed next week.

     Code MN Rule 4626.0442A

7. Apr 7, 2023 Routine Score 76
   • Not serious Priority 3

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

     The current license was not posted. Post.

     Code MCO 188.390

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     The facility was missing employee handwashing signs at all handwashing sinks. Provide and post handwashing signage.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The faucet at the side handwashing sink was leaking. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     A bag of rice was stored directly on the floor. Store 6 inches off the ground. Shelves throughout the kitchen were less than 6 inches off the floor. Raise shelving.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Hood baffles had grease build up. Clean.

     Code MN Rule 4626.1530A

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Observed employees using barehand contact for ready to eat foods while garnishing plates and while prepping ready to eat spring rolls. Discontinue. Use effective means to eliminate barehand contact.

     Code MN Rule 4626.0225A

   • Not serious Priority 3

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

     The dish machine temperature gauge was not correctly registering temperature. The dish machine was reaching the correct temperature, but the gauge did not read the correct temperature. Repair.

     Code MN Rule 4626.0735AB

   • 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

     Egg rolls were stored in and directly touching cardboard. Discontinue and store in a food grade container that can be easily cleaned.

     Code MN Rule 4626.0450BCDE

   • Serious Priority 1

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

     The facility could not locate their employee illness log. Attached is an illness log. Keep on-site.

     Code MN Rule 4626.0040C

   • 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.

     Ready to eat TCS food like egg rolls and rice were missing date marking. Date mark TCS food that is held longer than 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

     The facility did not have available the parasite destruction letters for the raw sushi fish. Obtain the parasite destruction letters from your supplier.

     Code MN Rule 4626.0355B

   • Not serious Priority 2

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

     The facility keeps sushi rice at room temperature. Develop written procedures to ensure the sushi rice is not held out of room temperature for more than 4 hours (after 4 hours the product is to be discarded). Keep written procedures on-site.

     Code MN Rule 4626.0408A

   • 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.)

     Sushi rice was measured in the sushi area at 72 F. The sushi rice was out of temperature control overnight. Discarded. For the sushi rice, either hot hold or use time as a public health control.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Discontinue offering food to consumers in a misleading or misinforming manner.

     The menu has white tuna on the menu, but the facility is actually using escolar. Discontinue. Either use white tuna or indicate that the product is escolar on the menu.

     Code MN Rule 4626.0430A

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     The facility has sushi on the menu, but the menu does not have a consumer advisory or indicate which menu items are raw or undercooked. Provide a consumer advisory and indicate which menu items are raw or undercooked on the physical and online menu.

     Code MN Rule 4626.0442A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     The bar hand sink was missing soap. Provide.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     The bar hand sink was missing paper toweling. Stock with paper toweling.

     Code MN Rule 4626.1445