China Moon

Year by year

Inspections

1. Apr 16, 2026 Routine Score 94
   • Not serious Priority 3

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

     Lower shelves in the kitchen were soiled with debris and build-up. Clean and maintain all shelves and other non-food contact surfaces throughout the kitchen.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Some utensils and equipment were stored in a bin on the speed rack, soiled with food debris and build-up. Store all equipment and utensils clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Maintain all stored frozen foods in a frozen state at all times.

     Multiple examples of foods in the walk-in freezer were not frozen solid but below 41 degrees F. The walk-in freezer was turned off yesterday for maintenance and was turned back on during the inspection. Ensure that all frozen foods remain frozen solid.

     Code MN Rule 4626.0370

   • Not serious Priority 3

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

     Multiple examples of uncovered prepared foods in the walk-in freezer that were uncovered. Once foods have fully cooled ensure that they are covered to prevent contamination.

     Code MN Rule 4626.0235A(4)

   • Serious Priority 1

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

     Cooked meat holding within the cold top unit storing above the fill line holding at 47 degrees F. Half the product was moved to a new container and placed in a different reach-in cooler. Ensure that all TCS foods are holding at or below 41 degrees F. More than a small working portion of shelled eggs is being held at room temperature in the kitchen. Cook indicated that they only need to replace this container once or twice a day. Either reduce the portion size to a small working portion or control this practice by installing time as a public health control practice, such as masking tape or a log, to ensure that these foods never exceed 4 hours of temperature abuse.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Floors underneath the coolers on the line soiled with build-up of debris. Clean and maintain all floors, walls, and ceilings.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Some lower shelves were lined with used carboard. Remove these shelf liners as they are not cleanable and absorbent.

     Code MN Rule 4626.0495

2. Apr 29, 2025 Follow-Up Score 94
   • Not serious Priority 3

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

     Cooler door handles and shelving soiled with build up and debris. clean and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Some utensils such as chef knife and peeler were storing soiled with dried on food debris. Ensure that all equipment and utensils are storing clean when not in use.

     Code MN Rule 4626.0840A

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     Raw eggs storing above sauces and produce. Reviewed proper raw animal storage and corrections were made during the inspection. Ensure that raw animal proteins are storing in a way that prevents cross contamination.

     Code MN Rule 4626.0235A(1)

3. Apr 16, 2025 Routine Score 86
   • Not serious Priority 3

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

     Interior of hot well that was not in use was soiled with large amounts of food debris. Shelving and other non-food contact surfaces such as the interior of coolers were soiled with debris and build up. Clean and maintain clean all non-food contact surfaces.

     Code MN Rule 4626.0840C

   • 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

     Frozen chicken was thawing in the prep sink without running water. When quick thawing frozen foods ensure the water is running and is below 70 degrees F.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Multiple examples of food contact surfaces storing soiled such as knives, peelers, slicer and rice scoop storing overnight. Clean and maintain clean all food contact surfaces when storing.

     Code MN Rule 4626.0840A

   • 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 examples of bulk cooked TCS foods such as cooked chicken pieces, chicken wings, and egg rolls were holding overnight in coolers without date marking. Ensure that all TCS foods that are holding overnight are date marked and not holding beyond 7 days. These foods need to have their date mark updated when moved from the freezer to the cooler. Time in the freezer is not time counted against the 7 day limit.

     Code MN Rule 4626.0400A

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     Raw shelled eggs and raw chicken storing above sauces in the walk-in cooler. Cooler organization and proper raw protein storing was reviewed during the inspection. Ensure that raw proteins are storing in a way that prevents cross contamination with other foods.

     Code MN Rule 4626.0235A(1)

   • Serious Priority 1

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

     Garlic and soy mixture was storing on the cart next to the wok line. Cooked noodles storing near the wok as well that were date marked days earlier. These items are coming in and out of the cooler during periods of high and low volume. Discontinue this practice. Either keep these foods held at 41 degrees F or less inside refrigeration or reduce portions to a small working portions that can be used quickly. Cut cabbage storing in the topside cooler well above the fill line at 45 degrees F. Proper refrigeration usage reviewed during the inspection. Ensure that all cold TCS foods are holding at or below 41 degrees F.

     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.

     Condenser line in the walk-in freezer is leaking resulting in a frozen ice chunk which is also covering some food packages. Repair the condenser leak, remove the ice, and discard any contaminated food.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

     Facility is washing dishes then immediately sanitizing without a rinse step in between. Proper dishwashing steps reviewed during the inspection. Ensure that dishes are washed, then rinsed, then sanitized, then allowed to air dry.

     Code MN Rule 4626.0885

   • 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

     Person in charge is not aware what health symptoms need to be excluded from work. Reviewed excludable symptoms for employees. Ensure that all food employees that have diarrhea and/or vomiting are not allowed to work and do not come back to work until symptom free for 24 hours.

     Code MN Rule 4626.0030BCQ

4. Apr 19, 2024 Routine Score 92
   • Not serious Priority 3

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

     Cooler handles, shelving and other non-food contact surfaces of equipment is soiled with build up of debris and grease. Clean and maintain clean all non-food contact surfaces.

     Code MN Rule 4626.0840C

   • 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

     Raw chicken is thawing in the prep sink without running water. Ensure that if chicken needs to be thawed quickly that the cold water is running over the food.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Multiple examples of utensils and food contact surfaces such as the inside of the mechanical tumbler were storing dirty. Clean and maintain clean all food contact surfaces when not in use.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     In use knives storing between the side of the cooler and the prep table. Knives moved during the inspection. Ensure that all in use utensils are storing in a way that prevents contamination.

     Code MN Rule 4626.0275C

   • 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 examples of foods such as cooked potstickers, cooked bbq pork, and sesame chicken storing in the upright cooler without date marking. All ready to eat TCS foods such as cooked meats and potstickers that are held overnight need to be date marked.

     Code MN Rule 4626.0400A

   • 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

     The third sink in the triple sink was being filled with a premixed quat and additional water resulting in a very low concentration of sanitizer. Operator made a new sink with bleach and water to an approved concentration. Ensure that the triple sink has an approved concentration of sanitizer in it when sanitizing dishes.

     Code MN Rule 4626.0805C3

   • Not serious Priority 3

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

     flooring underneath the coolers on the cook lines is soiled with debris and buildup. Clean and maintain clean all floors, walls, and ceilings.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Shelving under the boxes of sauce packets are lined with used cardboard. Discontinue lining the shelves and instead clean them frequently enough to allow for buildup of debris.

     Code MN Rule 4626.0495

5. Apr 20, 2023 Routine Score 100
   • Not serious Priority 3

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

     Accumulation of dirt, dust, and stains were observed on walk-in cooler shelves, storage shelves in the kitchen, exterior of prep coolers and rice coolers, and exteriors of bulk food containers. Informed MOD to regularly clean these surfaces and maintain them free of debris and dirt.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     Establishment continues to use the 3-comp sink for food prep activities (thawing, washing, etc.) because of its size and location where the 2-comp prep sink is barely used. Informed MOD to NOT prep foods in the 3-comp sink, and if necessary swap the locations of the 2-comp and 3-comp sinks

     Code MN Rule 4626.0315