Broadway Chow Mein

Year	Inspections	Violations	Serious
2025	1	4	1
2024	2	10	2
2023	2	23	5

Apr 30, 2025 Routine Score 94

Not serious Priority 3
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

There is no mop sink in the facility to dispose of mop water. Discussed with owners that there needs to be a mop sink installed in the facility to dispose of mop water waste. Work with landlord to have mop sink installed. Before installing sink, contact City of Minneapolis licensing and plan review to ensure that it is approved.

Code MN Rule 4626.1080A
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

There is no mop sink in the facility. Submit a plan review application to the City of Minneapolis and ensure it is approved before installing mop sink.

Code MN Rule 4626.1720A
Serious Priority 1 Corrected on site
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Chicken Eggrolls (48F), Pork Eggrolls (47F), Cooked Beef (45F) were observed improperly cold held at the time of inspection. It was discussed with owners that they should try to turn down the cooler, and place less eggrolls in the containers in the upper part of the Prep Cooler. Set a use up or discard time 4 hours from the time that the foods were placed in the Prep Cooler. Maintain all cold TCS foods at 41F or below at all times.

Code MN Rule 4626.0395A2
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

Hot water at handwashing sink was measured at 84F at the time of inspection. Discussed with owner that sink water temperature needs to be at minimum 100F and maximum 130F at all handwashing sinks to encourage employees to wash hands. Adjust water temperature so that it is between 100F and 130F at handwashing sinks.

Code MCO 188.380

May 1, 2024 Follow-Up Score 100

Not serious Priority 3
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

There is no mop sink in the facility to dispose of mop water. Discussed with owners that there needs to be a mop sink to dispose of mop water, and that they need to work with the landlord to plan to have a mop sink installed. Before installing mop sink, contact the City of Minneapolis licensing and plan review to obtain plumbing permit.

Code MN Rule 4626.1080A
Not serious Priority 3
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

Code MN Rule 4626.0955A
Not serious Priority 3
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

There is no Certified Food Protection Manager (CFPM) registered with the State of Minnesota (MN) at the time of inspection. Application was attached with the emailed report to be filled out and sent tot he State of MN. Once State of MN Certificate has been obtained keep on site for inspector to verify during inspections. Maintain CFPM current at all times.

Code MN Rule 4626.0033A

Apr 17, 2024 Routine Score 88

Not serious Priority 3
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

There is no mop sink in the facility to dispose of mop water. Discussed with owners that there needs to be a mop sink to dispose of mop water, and that they need to work with landlord to plan to have a mop sink installed. Before installing sink, contact City of Minneapolis licensing and plan review to obtain plumbing permit.

Code MN Rule 4626.1080A
Not serious Priority 2 Corrected on site
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.

Food employee was observed rinsing hands in the 3 basin sink used for dishwashing. Mentioned to Person In Charge, who intervened and required employee to wash hands in the handwash sink with soap and water. Discontinue rinsing hands in 3 basin warewashing sink and ensure to wash hands in the designated handwashing sinks in the facility.

Code MN Rule 4626.0080
Not serious Priority 2
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Eggrolls are cooled stacked on top of each other when beginning the cooling process. Discussed with Chef that this is not a rapid cooling method, as it holds heat from the eggrolls together when they are stacked. Recommended Chef place eggrolls in single layer on cooling rack to rapidly cool foods. Retrain staff to use cooling methods to speed cooling of foods.

Code MN Rule 4626.0390B
Not serious Priority 3
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

Clean knives were observed stored on a knife rack above the 3 basin sink. At time of inspection, knives were observed soiled. Discussed moving clean knife storage away from 3 basin sink where they can be contaminated by splashing of dirty sink water. Relocate knife storage so that it is not exposed to splash or other sources of contamination and maintain.

Code MN Rule 4626.0955A
Not serious Priority 3
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

There was Certified Food Protection Manager (CFPM) registered with the State of Minnesota (MN) at the time of inspection. Application was attached with the emailed report to be filled out and sent to the State of Minnesota. Once State of MN certificate has been obtained, keep on site for inspector to verify during inspections.

Code MN Rule 4626.0033A
Serious Priority 1 Corrected on site
Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.

Gravy was observed cooling on a shelf and was measured at 90F after 3 hours. Asked Chef if they took any temperatures during cooling and Chef said they did not. Chef reheated gravy to 165F to begin the cooling process again. Eggrolls were observed cooling out on counter top at 122F, 30 minutes after cooking. Asked Chef the process for cooling eggrolls and they stated that they leave them out on the counter for 1.5 to 2 hours. Asked if Chef monitors temperatures at all during process and they said they did not. After 1 hour, eggrolls were measured at 114F. Discussed with Chef that foods need to cool from 135F to 70F or below in 2 hours, and then 70F or below to 41F or below in 4 hours, to prevent growing harmful bacteria, and that methods for cooling foods needed to change in order to make sure they were safe. Chef moved eggrolls to freezer to cool, as that was their usual method for cooling. Eggrolls were then temped at 1.5 hours at 72F. Retrain employees to employ rapid cooling methods to cool foods so that they are safe for customers. Retrain staff to cool foods within the time and temperature requirements, guidance document provided with emailed report.

Code MN Rule 4626.0385B
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.

Bleach sanitizer in the 3 basin sink was measured at 10PPM at the time of inspection. Asked Chef if this was the usual sanitizer concentration. Chef stated they mix the 3 basin sink sanitizer with 1 capful of bleach. Discussed with Chef that chlorine sanitizer needs to be at least 50PPM concentration to effectively sanitize dishes. Owner came in and raised sanitizer concentration to 50PPM using 10 capfuls of bleach. Owner stated they normally mix sink with 10 capfuls and it yielded 50PPM. Retrain staff to increase sanitizer used in 3 basin sink.

Code MN Rule 4626.0805C1

May 1, 2023 Follow-Up Score 92

Not serious Priority 3
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

There was no mop sink in the facility to dispose of mop water. Employee stated they discard mop water in the toiled. Discussed with owners that there needs to be a mop sink to dispose of mop water, and that they need to work with their landlord to plan to have a sink installed. Before installing sink, contact City of Minneapolis to obtain plumbing permit.

Code MN Rule 4626.1080A
Not serious Priority 3
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

Walls in the front prep area were painted drywall and ceilings were pitted, absorbent tiles. Install coverings in food preparation areas for floors, walls and ceilings that are smooth, durable, non-porous and easily cleanable. Maintain clean and in good condition.

Code MN Rule 4626.1335A
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.

Employee was observed washing their hands in the wash compartment of the 3 basin sink. Owner directed employee to re-wash hands in the designated handwash sink. Retrain employees and monitor them so that they are washing their hands in the designated handwash sink and not other sinks.

Code MN Rule 4626.0080
Not serious Priority 3
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

Scoops were observed stored with the handles in the food in containers of rice, MSG, flour and other bulk ingredients. Store handle up and out of the food and maintain.

Code MN Rule 4626.0275A
Not serious Priority 2
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Raw chicken was observed cooling in a large container that was tightly covered in the Upright Reach In Cooler. Ensure that foods cool quickly by loosely covering containers so that cold air from the cooler can reach the product. Retrain employees to properly cool foods using rapid cooling methods.

Code MN Rule 4626.0390B
Not serious Priority 3
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

Clean knives were observed stored on an open knife rack above the 3 basin sink. At time of inspection, knives were observed soiled. Discussed moving clean knife storage away from 3 basin sink where they can be contaminated by splashing of dirty sink water. Relocate knife storage sot hat it is not exposed to splash or other source of contamination and maintain clean.

Code MN Rule 4626.0955A
Not serious Priority 3
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

There was no Certified Food Protection Manager (CFPM) registered with the State of Minnesota (MN) at the time of inspection. Application was attached with emailed routine inspection report. Complete application and send to State of MN and once certificate is obtained, post in establishment for inspectors to verify during inspections. Maintain certificate current at all times.

Code MN Rule 4626.0033A
Serious Priority 1
Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.

Raw chicken that had been marinated was observed at 75F after being placed in the Upright Reach In Cooler. After 1 hour, raw chicken was measured at 73F. Chicken had been placed in a large square plastic volumetric container and is unlikely to cool within 4 hour cooling time to 41F or below. Inspector directed chicken to be placed into a different container that allowed cooling at a faster rate. Discussed using metal pans that were shallower depth to allow chicken to cool to 41F or below within 4 hours. Retrain employees to cool foods prepared from ambient temperatures within 4 hours to 41F or below.

Code MN Rule 4626.0385B

Apr 27, 2023 Routine Score 74

Serious Priority 1 Corrected on site
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

Employee was observed scraping cooked rice off spatula into takeaway container with bare hand. Discussed with person in charge, who interrupted employee, discarded contaminated rice and had employee wash hands and put on gloves. Retrain employees to use a barrier between their bare hands and ready-to-eat foods at all times. Monitor and correct employees who deviate from safe food handling practices.

Code MN Rule 4626.0225A
Not serious Priority 3
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

There was no mop sink in the facility to dispose of mop water. Employee stated they discard mop water in the toilet. Discussed with owners that there needs to be a mop sink to dispose of mop water, and that they needed to work with their landlord to plan to have a sink installed. Before installing sink, contact City of Minneapolis licensing to obtain plumbing permit.

Code MN Rule 4626.1080A
Not serious Priority 3
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

Walls in front prep area were painted drywall. Install coverings in food preparation areas for floors, walls and ceilings that are smooth, durable, non-porous and easily cleanable. Maintain clean and in good condition.

Code MN Rule 4626.1335A
Not serious Priority 2 Corrected on site
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

A table with fried chicken was observed in front of the handwashing sink. When asked where operators wash hands owners stated they wash in the wash compartment sink of the 3 basin sink. Discussed with owner that handwash sink was provided for only handwashing and that it must remain available for handwashing at all times during operation. Operator removed table from in front of handwash sink immediately. Maintain handwash sink available for handwashing at all times.

Code MN Rule 4626.1110AB
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.

Employees observed washing hands in the wash compartment of the 3 basin sink. Handwash sink was blocked by a table, so discussed with owner that handwash sink is designated for handwashing only and that any other sinks are not for handwashing. Retrain employees to use handwash sink to wash hands and discontinue using warewash sink to wash hands. Monitor and correct employees who wash hands in sinks other than the designated handwash sinks.

Code MN Rule 4626.0080
Not serious Priority 3
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Handwash sink did not have a sign notifying employees to wash hands. Provided copy of department's handwash sign to operator with emailed report. Post sign notifying employees to wash hands at each handwashing sink and maintain.

Code MN Rule 4626.1457
Not serious Priority 2
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Facility was using Time as a Public Health Control for fried chicken, bean sprouts, cooked scrambled eggs, and cooked rice, but there was no written procedure. The chart for when foods were moved out of temperature control was also not being recorded on the time chart as required. Discussed need for written plan with owner and provided copy of City of Minneapolis time as a Public Health Control with emailed report. Complete Time as a Public Health Control Plan and keep written copy on site for inspectors to evaluate during inspections.

Code MN Rule 4626.0408A
Not serious Priority 3
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

Rice scoops were observed stored with the handles in the rice. Store scoops in containers of food with the handles sticking out of the product. Maintain.

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.

Bleach sanitizer used in the 3 basin sink was mixed by employee using their normal procedure. Bleach sanitizer sink was measured at 10PPM at the time. Discussed with owner that the sanitizer must be at least 50PPM for effective sanitizing of dishes. Owner added bleach to meet 50PPM minimum before beginning dish washing. Retrain employees to fill sanitizer sink to proper concentration and monitor using facility test kit each time.

Code MN Rule 4626.0805C1
Serious Priority 1
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

Chicken broth in a plastic, square volume container was observed cooling in the Upright Reach In Cooler at 108F at 15 minutes cooling. After cooling for 1 hour 15 minutes, chicken broth was measured at 100F. Discussed safe cooling parameters for hot foods with owner and discussed cooling chicken broth rapidly within 2 hours to 70F or below, and then whatever remaining time from 6 hours start to cool to 41F or below. With current cooling rate, chicken broth would not meet cooling to 70F or below within 2 hours. Change method of cooling so that cooked, hot foods cool within safe times. Retrain employees to employ proper cooling procedures.

Code MN Rule 4626.0385A
Not serious Priority 2
Use effective cooling methods to cool TCS foods.

Large, square plastic containers were observed used to cool chicken broth, cooked chicken, and eggroll filling at the time of inspection. These containers do not allow food to cool rapidly. Discussed with person in charge to cool food by separating into smaller amounts and using metal containers that will allow faster cooling. Retrain employees to change containers and spread food out in thinner layers so it cools quickly.

Code MN Rule 4626.0390A
Not serious Priority 2 Corrected on site
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Containers of eggroll filling and chicken broth that were cooling at the time of inspection were observed tightly covered. Loosely cover containers when food is cooling so that heat can escape and food can cool faster. Lids were pulled off container to loosely cover by owner. Retrain employees to adopt methods of cooling that will allow food to rapidly cool.

Code MN Rule 4626.0390B
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Eggrolls in the upper part of the Prep Cooler were observed cold holding at 52F at the time of inspection. The food had not been cooling or out of the cooler according to the operator. Eggrolls at the top of the container measured 52F and were observed filled to the top of the container while eggrolls at the bottom of the container were measured at 41F or below. Discussed with owner that foods should be kept at 41F or below at all times when in cold equipment and that containers should be filled below marked fill line in container. Monitor temperatures of foods to ensure that they are 41F or below at all times and adjust cold holding procedures for foods that are above 41F.

Code MN Rule 4626.0395A2
Not serious Priority 3
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

Clean knives were observed stored on a knife rack above the 3 basin sink. At time of inspection, knives were observed soiled. Discussed moving clean knife storage area away from 3 basin sink where they can be contaminated by splashing of dirty sink water. Relocate knife storage so that it is not exposed to splash or other source of contamination and maintain.

Code MN Rule 4626.0955A
Not serious Priority 3
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

There was no Certified Food Protection Manager (CFPM) registered with the State of Minnesota (MN) at the time of inspection. Application was attached with the emailed report to be filled out and sent to the State. Once State of MN certificate has been obtained, keep on site for inspector to verify during inspections.

Code MN Rule 4626.0033A

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