Bonchon Dinky

Year	Inspections	Violations	Serious
2026	1	10	1
2025	3	29	5
2024	4	38	12
2023	6	60	15

Apr 20, 2026 Routine Score 92

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

Rodent droppings observed on the floor in the basement area. Note: No fresh or live rodent infestation and contaminated food or food contact surfaces observed at this time. Note: Clean up mice droppings and have professional pest control services to eliminate evidence of rodent activities from the facility

Code MN Rule 4626.1565ABD
Not serious Priority 3
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Wet wiping cloths stored on the prep tables between use throughout the facility. Note: Store all wet wiping cloths in the chemical sanitizer solution buckets between use at all times

Code MN Rule 4626.0285B
Not serious Priority 3
Label all containers of food and food ingredients with their common name.

Foods such as sauces, Ranch and other dressings in squeeze bottles in front of the cook line not labelled. Note: Label them with the common food names for easy identification. Note: See labelling fact sheet sent with the report

Code MN Rule 4626.0240
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.)

Hot foods held in the improperly working single door warmer cabinet in front of the cook line not held at 135 F and above. See above for foods and temperatures. Note: Per PIC all cooked about an hour ago. Note: Reheated for correction. Newly purchased hot cabinet found on site waiting for installation. PIC advised cooking all hot foods to order until the hot holding unit is replaced. Citation issued for repeated violation. Note: Further notice will be forthcoming.

Code MN Rule 4626.0395A1
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

The top compartments of the single door warmer cabinet in front of the cook line not maintaining a unit temperature of 135 degrees Fahrenheit and above and found in use at the time of this inspection. Note: PIC stated that the new warmer has already been purchased and waiting for installation. Note: Repair or replace it. Discontinue using this warmer until fixed.

Code MN Rule 4626.0735AB
Not serious Priority 3 Corrected on site
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

Ice scoop found stored inside the ice maker. Note: Store ice scoop in clean container and outside of the ice maker. Note: PIC relocated it for correction

Code MN Rule 4626.0275E
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.

The plastic scoop without handle found in use in the bulk sugar container. Note: Provide the scoop with the handle so as to make sure the handle is above the sugar

Code MN Rule 4626.0275B
Not serious Priority 2
Have a food thermometer easily available to measure the internal temperature of foods.

Food thermometer missing. Note: PIC stated that they have it, but unable to locate it. Note: Provide and use it to accurately measure internal food temperature.

Code MN Rule 4626.0705A
Not serious Priority 2
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

There was no rack surface temperature measuring device or T-stick for the mechanical hot water sanitization dishwasher. Note: Provide and use it as required.

Code MN Rule 4626.0710B
Not serious Priority 3
The business license must be posted where it can be easily seen.

Current food license not posted. Note: Post the current license as required.

Code MCO 188.390

Jun 17, 2025 Follow-Up Score 94

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

Old rodent droppings on the floor in the basement area still not cleaned up. Note: No fresh or live rodent infestation observed at this time. Note: Clean up mice droppings and have professional pest control services to eliminate evidence of rodent activities from the facility

Code MN Rule 4626.1565ABD
Not serious Priority 3
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Wet wiping cloths still stored on the prep tables between use throughout the facility. Note: Store all wet wiping cloths in the chemical sanitizer solution buckets between use at all times.

Code MN Rule 4626.0285B
Not serious Priority 3 Corrected on site
Label all containers of food and food ingredients with their common name.

Foods such as sauces, Ranch and other dressings in squeeze bottles in front of the cook line not labelled. Note: Label them at least with the common food names for easy identification. Note: See labelling fact sheet sent with the report. Note: PIC corrected it on the spot.

Code MN Rule 4626.0240
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.)

Hot foods held in the improperly working top compartments of the single door warmer cabinet in front of the cook line still not maintained at 135 F and above. See above for foods and temperatures. Note: Repeated violation and foods discarded voluntarily. PIC advised to not to use top compartments & cook all hot foods to order until the problem has been fixed. or unit repaired or placed

Code MN Rule 4626.0395A1
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

The top compartments of the single door warmer cabinet still not maintaining a unit temperature of 135 degrees Fahrenheit and above. Note: Repair or replace it.

Code MN Rule 4626.0735AB
Not serious Priority 2
Have a test kit for the type of sanitizer used.

Chlorine test strips still not provided onsite for use. Note: Provided and use it to accurately measure the sanitizer concentration.

Code MN Rule 4626.0715
Not serious Priority 3
Keep the physical facilities in good repair.

Damaged calks and gap observed at wall-3-compartment sink juncture. Note: Calk and seal the 3-compartment sink to the adjacent wall to eliminate gaps. Damaged floor tiles also seen in front of the cook line area. Note: Repair.

Code MN Rule 4626.1515

May 27, 2025 Follow-Up Score 88

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

Old rodent droppings observed on the floor in the basement area. Note: No fresh or live rodent infestation observed at this time. Note: Clean up mice droppings and have professional pest control services to eliminate evidence of rodent activities from the facility

Code MN Rule 4626.1565ABD
Not serious Priority 3
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Wet wiping cloths found stored on the prep tables between use throughout the facility. Note: Store all wet wiping cloths in the chemical sanitizer solution buckets between use at all times.

Code MN Rule 4626.0285B
Not serious Priority 3
Label all containers of food and food ingredients with their common name.

Foods such as sauces, Ranch and other dressings in squeeze bottles in front of the cook line not labelled. Note: Label them at least with the common food names for easy identification. Note: See labelling fact sheet sent with the repor

Code MN Rule 4626.0240
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.)

Hot foods held in the improperly working single door warmer cabinet in front of the cook line not held at 135 F and above. See above for foods and temperatures. Note: Per PIC all foods cooked about 1 and half hour ago. Note: Repeated violation and foods discarded voluntarily. PIC advised to cook all hot foods to order until the hot holding unit is repaired or replaced.

Code MN Rule 4626.0395A1
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

The single door warmer cabinet (Infront of the cook line) used for holding hot foods not maintaining a temperature of 135 degrees Fahrenheit. Note: Repair or replace it.

Code MN Rule 4626.0735AB
Not serious Priority 2 Corrected on site
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Hand sink on the cook line area was blocked with items stored in it. Note: Make sure all hand sinks are accessible for employee's hand washing use.at all times.

Code MN Rule 4626.1110AB
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

Paper towel missing from the hand sink located in the kitchen. The towel dispensary box battery also out and need replacement.

Code MN Rule 4626.1445
Not serious Priority 2
Have a test kit for the type of sanitizer used.

Chlorine test strips not provided onsite for use. Note: Provided and use it to accurately measure the sanitizer concentration.

Code MN Rule 4626.0715
Not serious Priority 2
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Rack surface temperature measuring device or T-stick not provided for the hot water sanitization mechanical dishwasher in use. Note: Provide and use it.as required.

Code MN Rule 4626.0710B
Not serious Priority 3
Keep the physical facilities in good repair.

Damaged calks and gap observed at wall-3-compartment sink juncture. Note: Calk and seal the 3-compartment sink to the adjacent wall to eliminate gaps. Damaged floor tiles also seen in front of the cook line area. Note: Repair

Code MN Rule 4626.1515

Apr 22, 2025 Routine Score 80

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 old rodent droppings on the floor in the basement area. Note: No fresh or live rodent infestation observed at this time. Note: Clean up mice droppings and have professional pest control services to eliminate evidence of rodent activities from the facility

Code MN Rule 4626.1565ABD
Not serious Priority 3
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Wet wiping cloths store on the prep tables between use. Note: Store all wet wiping cloths in the chemical sanitizer solution bucket between use at all times.

Code MN Rule 4626.0285B
Not serious Priority 3
Label all containers of food and food ingredients with their common name.

Foods such as Ranch, Spicy Mayo and other dressings in squeeze bottles not labelled. Note: Label them at least with the common food names for easy identification. Note: See labelling fact sheet sent with the report.

Code MN Rule 4626.0240
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.)

Hot foods held in the improperly working warmer cabinet not held at 135 F and above. Per PIC all cooked about 1 and half hour ago. Note: Reheated to 165 F

Code MN Rule 4626.0395A1
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

The warmer cabinet used for hot foods Infront of the cook line not working properly & maintaining a temperature of 135 degrees Fahrenheit. Note: Repair or replace it.

Code MN Rule 4626.0735AB
Serious Priority 1 Corrected on site
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

Observed employees preparing sandwich (putting together ingredient such as Cole slaw, gardens salads), and portioning kimchee with bar hands and without proper food utensils use. Note: Those touched foods discarded onsite. All instructed to use single use gloves or use proper food utensils.

Code MN Rule 4626.0225A
Not serious Priority 2 Corrected on site
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Hand sink on the cook line area was blocked with items stored in it. Note: Make sure all hand sinks are accessible for employee's hand washing use.at all times.

Code MN Rule 4626.1110AB
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

Paper towel missing from the hand sinks. The towel dispensary box battery also out and need replacement.

Code MN Rule 4626.1445
Not serious Priority 2
Have a test kit for the type of sanitizer used.

Chlorine test strips not provided onsite for use. Note: Provided and use it to accurately measure sanitizer concentration.

Code MN Rule 4626.0715
Not serious Priority 2
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Rack surface temperature measuring device or T-stick not provided for the hot water sanitization mechanical dishwasher in use. Note: Provide and use it.as required.

Code MN Rule 4626.0710B
Not serious Priority 3
Keep the physical facilities in good repair.

Damaged calks and gap observed at wall-3-compartment sink juncture. Note: Calk and seal the 3-compartment sink to the adjacent wall to eliminate gaps.

Code MN Rule 4626.1515
Serious Priority 1
Keep a log to record employee illness symptoms. Have it available upon request.

No employee's illness log maintained onsite. Note: Maintain employee illness log onsite and make it available for review.

Code MN Rule 4626.0040C

Jul 17, 2024 Follow-Up Score 100

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

Old Rodent droppings still seen on the floor in the basement area. The last professional pest control service was on 6/26/2024 (as observed from the invoice provided onsite). Note: No fresh or live rodent infestation observed at this time. Note: Clean up mice droppings and have professional pest control services to eliminate presence of rodent activities from the facility

Code MN Rule 4626.1565ABD
Not serious Priority 3 Corrected on site
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

A few wet wiping cloths found stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solutions buckets between use at all times. PIC relocated them into sanitizer bucket

Code MN Rule 4626.0285B
Not serious Priority 3
Label all containers of food and food ingredients with their common name.

Ranch, Spicy Mayo and other dressings in squeeze bottles not labelled. Note: Label them at least with the common food names for easy identification. Note: See labelling fact sheet sent with the report.

Code MN Rule 4626.0240
Not serious Priority 3
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

Black plastic bowls and Styrofoam cups still found in use in the facility. Note: Replace them with products that comply with the city's Green-To-Go Ordinance such as recyclables, reusables or compostables. Note: For details, please see the Green- To-Go flyer provided

Code MCO 204.30B

Jul 2, 2024 Follow-Up Score 88

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.)

Hot TCS foods hot held at temperature below 135 F in the improperly working warmer cabinet. See above for foods. Note: This warmer cabinet was also not working during the previous follow up inspection. Note: Unable to verify the duration of holding foods at those temperatures and all discarded voluntarily. Note: Since there is no other working hot holding set up, the facility instructed to cook to order for today (until the unit is fixed). The facility has also been given an option to use the TPHC method for long term compliance during the previous inspections.

Code MN Rule 4626.0395A1
Not serious Priority 2
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

The single door hot cabinet found in use for holding hot foods in front of the cook line was broken & not working properly. Not other hot holding unit or set up observed in the facility (to maintain TCs foods at 135 F and above). Note: The broken unit needs to be repaired or replaced for long term compliance. Note: The facility has also been given options either to purchase another effective warmer or use TPHC method for long term compliance during the previous inspections.

Code MN Rule 4626.0675
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

Old Rodent droppings still seen on the floor in the basement area. Note: No fresh or live rodent infestation observed at this time. Note: Clean up mice droppings and have professional pest control services to eliminate presence of rodent activities from the facility.

Code MN Rule 4626.1565ABD
Not serious Priority 3
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

All wet wiping cloths found stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solutions buckets between use at all times

Code MN Rule 4626.0285B
Not serious Priority 2
Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.

No readily accessible temperature measuring device or T-stick provided for high temperature sanitizing mechanical dishwasher. Note: Provide and use it as required

Code MN Rule 4626.0710A
Serious Priority 1 Corrected on site
Provide and maintain a chemical sanitizer other than chlorine, iodine or a quaternary ammonium compound according to the US EPA registered label use instructions.

The concentration of the sink and surface sanitizer in use in 3-compartment sinks still found at 0 PPM when tested. Note: The container with the sanitizer found to be connected to automatic dispensary system. Note: The facility instructed to use either single service items or mechanical dishwasher only or use the Chlorine/ bleach sanitizer in the 3-compartment sink until the issue has been fixed. Three-part sink set up with chlorine sanitizer use was done on site. The concentration adjusted to 200 PPM.

Code MN Rule 4626.0805E
Not serious Priority 3
Label all containers of food and food ingredients with their common name.

Ranch, Spicy Mayo and other dressings in squeeze bottles in front of the cook line not labelled. Note: Label them at least with common food names for easy identification. Note: See labeling fact sheet sent with report.

Code MN Rule 4626.0240
Not serious Priority 3
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

Black plastic bowls and Styrofoam cups still found in use in the facility. Note: Replace them with products that comply with the city's Green-To-Go Ordinance such as recyclables, reusables or compostables. Note: For details, please see the Green- To-Go flyer sent with the report again

Code MCO 204.30B

May 16, 2024 Follow-Up Score 80

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.)

Hot TCS foods hot held at temperature below 135 F in the broken warmer cabinet. See above for foods. Note: Per PIC the warmer cabinet broken earlier today. Note: All discarded. Note: The facility instructed to cook to order for today until the unit is fixed. The facility has also given options either to purchase another effective warmer or use TPHC method for long term compliance.

Code MN Rule 4626.0395A1
Not serious Priority 2
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

The single door hot cabinet found in use was broken & not working properly. Not other adequate hot holding unit provided in the facility (to maintain TCs foods at 135 F and above). Note: The broken unit needs to be repaired or replaced for long term compliance. Provision of additional hot holding unit may also be needed

Code MN Rule 4626.0675
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

Old Rodent droppings still observed on the floor in the basement area. Note: No fresh or live rodent infestation observed at this time. Note: Clean up droppings and eliminate presence of rodent activities from the facility through professional pest control services

Code MN Rule 4626.1565ABD
Serious Priority 1
Keep a log to record employee illness symptoms. Have it available upon request.

No employee's illness log provided onsite. Note: The template was sent with the previous inspection report. But no printed copy made available for use.

Code MN Rule 4626.0040C
Not serious Priority 3
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

All wet wiping cloths found stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solutions buckets between use at all times.

Code MN Rule 4626.0285B
Not serious Priority 2
Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.

No readily accessible temperature measuring device or T-sticker provided for high temp sanitizing mechanical dishwasher. Note: Provide and use it as required

Code MN Rule 4626.0710A
Serious Priority 1
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

The rack or utensils surface temperature of the mechanical dishwasher still found at below 160 F when tested. Note: Repair it to maintain the rack's temperature at minimum 160 F.

Code MN Rule 4626.0905B
Serious Priority 1 Corrected on site
Provide and maintain a chemical sanitizer other than chlorine, iodine or a quaternary ammonium compound according to the US EPA registered label use instructions.

The concentration of the sink and surface sanitizer in use in 3-compartment sinks still found at 0 PPM when tested. Note: The container with the sanitizer found to be connected to automatic dispensary system. The test of the sanitizer in the container also showed the same result. Note: The facility instructed to use either single service items only or the Chlorine/ bleach purchased until the issues fixed.

Code MN Rule 4626.0805E
Not serious Priority 3
Label all containers of food and food ingredients with their common name.

Ranch dressing, Spicy Mayo and other dressings in squeeze bottles not labelled. Note: Label them at least with common food names for easy identification

Code MN Rule 4626.0240
Not serious Priority 3
Post the license so it is conspicuous to consumers.

Current license not posted. Note: Post the current food license as required.

Code MN Rule 4626.1755B
Not serious Priority 3
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

Black plastic bowls and Styrofoam cups still found in use in the facility. Note: Replace them with products that comply with the city's Green-To-Go Ordinance such as recyclables, reusables or compostables. Note: For details, please see the Green- To-Go flyer sent with the report

Code MCO 204.30B

May 2, 2024 Routine Score 70

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.)

Hot TCS foods hot held at temperature below 135 F in the top compartments of the warmer cabinet. See above for foods. Note: Reheated to 165 F and relocated to lower level. Note: Per PIC & observation, the unit is newly purchased but still not distributing heat evenly throughout the unit. Note: In the meantime, the facility has given options either to purchase another effective warmer or use TPHC method.

Code MN Rule 4626.0395A1
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.

Previously cooked TCS foods that cold held in the walk-in cooler missing date marking. Note: Date mark and label all as indicated above. Note: For details, please also see the date marking fact sheet sent with the report

Code MN Rule 4626.0400A
Not serious Priority 3
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Single service items such as paper/ plastic containers and cups in cardboard boxes were stored directly on the floor downstairs in the basement. Note: Store them off the floor. Extra shelving may also need.

Code MN Rule 4626.0955A
Not serious Priority 2
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

The single door hot cabinet onsite not working properly. Not enough holding unit provided in the facility (to maintain TCs foods at 135 F and above). Note: The improperly working unit needs to be replaced for long term compliance. Provision of additional hot holding unit may also be needed.

Code MN Rule 4626.0675
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

No fresh or live rodent infestation observed. But old Rodent dropping still observed on the floor in the basement area. Note: Clean up droppings and eliminate rodents from the facility through professional pest control services

Code MN Rule 4626.1565ABD
Serious Priority 1 Corrected on site
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Observed Scrambled Egg at 56 F cold held on the cook line. Note: Per PIC, they use it for immediate order. Note: Relocated for rapid chilling.

Code MN Rule 4626.0395A2
Serious Priority 1 Corrected on site
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

Observed two employees handling ready to eat foods such as chicken with bare hands. Note: Discontinue this practice. Note: For details, please see the food safety fact sheet sent with the report.

Code MN Rule 4626.0225A
Serious Priority 1
Keep a log to record employee illness symptoms. Have it available upon request.

No employee's illness log maintained onsite. Note: The template sent with the report can be used.

Code MN Rule 4626.0040C
Not serious Priority 3
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Wet wiping cloths stored on the prep table between use. Note: Store all wet wiping cloths in chemical sanitizer solutions buckets between use at all times.

Code MN Rule 4626.0285B
Not serious Priority 2
Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.

No readily accessible temperature measuring device provided for high temp sanitizing mechanical dishwasher. Note: Provide and use it as required.

Code MN Rule 4626.0710A
Serious Priority 1
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

The rack or utensils surface temperature of the mechanical dishwasher found at below 160 F when tested. Note: Repair it to maintain the rack's temperature at minimum 160 F.

Code MN Rule 4626.0905B
Serious Priority 1 Corrected on site
Provide and maintain a chemical sanitizer other than chlorine, iodine or a quaternary ammonium compound according to the US EPA registered label use instructions.

The concentration of the sink and surface sanitizer in use in 3 compartment sinks concentration found at 0 PPM. Note: PIC adjusted it to 200 PPM in the middle of the inspection.

Code MN Rule 4626.0805E
Not serious Priority 3
Label all containers of food and food ingredients with their common name.

Ranch dressing and Spicy Mayo in squeeze bottles not labelled. Note: Label them at least with common food names for easy identification.

Code MN Rule 4626.0240
Not serious Priority 3
Post the license so it is conspicuous to consumers.

Current food license not posted. Note: Post the current license as required.

Code MN Rule 4626.1755B
Not serious Priority 3
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

Observed black plastic bowls and Styrofoam cups in use in the facility. Note: Replace them with products that comply with the city's green to go ordinance such as recyclables, reusables or compostables. Note: For details, please see the Green- To-Go flyer sent with the report.

Code MCO 204.30B

Oct 3, 2023 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.)

Hot TCS foods such as Potstickers, chicken wings hot held at temperature below 135 F in the top compartments of the warmer cabinet. Note: Reheated to 165 F and relocated to lower level. Note: Per PIC, the unit is not distributing heat evenly and the new warmer has already been ordered and waiting for delivery. Note: In the meantime, the facility instructed not to use the improperly working upper compartment

Code MN Rule 4626.0395A1
Not serious Priority 3
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

The loose hand sink in the kitchen still not sealed to the adjacent wall to eliminate gap. Note: Caulk and seal it.

Code MN Rule 4626.0725A
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.

Previously cooked TCS foods such as white chicken, Glass Noodles etc. cold held in the walk-in cooler missing date marking. Note: Date mark and label all as indicated above. Note: For details, please also see the date marking fact sheet sent with the report.

Code MN Rule 4626.0400A
Not serious Priority 3
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Single service items such as containers and cups in cardboard boxes were stored directly on the floor downstairs in the basement. Note: Store them off the floor.

Code MN Rule 4626.0955A
Not serious Priority 2
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

The hot cabinet onsite not working properly. There was no enough holding unit in the facility (to maintain TCs foods at 135 F and above). Note: The improperly working unit needs to be replaced for long term compliance. Provision of additional hot holding unit may also be needed.

Code MN Rule 4626.0675
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

Rodent dropping observed on the floor in the basement area. Note: Clean up droppings, eliminate rodents from the facility and have professional pest control services.

Code MN Rule 4626.1565ABD

Sep 6, 2023 Follow-Up Score 90

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.)

Takoyaki, potstickers and chicken were measured at 117 F, 115 F and 120 F in the the upright hot holding unit. After multiple inspections of non-compliance. The facility must switch out the unit for a unit that can maintain temperature. Items discarded.

Code MN Rule 4626.0395A1
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.

The facility has Styrofoam cups. Remove and replace with recyclable plastic cups.

Code MCO 204.30A
Not serious Priority 3
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

The hand sink in the kitchen was not sealed to the wall. Re-caulk.

Code MN Rule 4626.0725A
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.

Broth, cooked pork and coleslaw were missing date marking in the prep line and walk-in cooler. Date mark and label.

Code MN Rule 4626.0400A
Not serious Priority 3
Store all food: • In a clean, dry location • At least 6 inches above the floor

Food was stored directly on the floor of the walk-in cooler and in the basement. Store food on shelves.

Code MN Rule 4626.0300A
Not serious Priority 3
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Single service containers and cups were stored directly on the floor in the basement. Discontinue.

Code MN Rule 4626.0955A
Not serious Priority 2
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

The handwashing sink in the bubble tea area was completely blocked. The hand sink had an employee bag stored in the sink. Discontinue and keep access at all times.

Code MN Rule 4626.1110AB
Not serious Priority 2
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

Due to the overall amount of times that temperatures were not maintaining temperature in the hot holding unit. The facility must replace the hot holding unit to a unit that can maintain the product at 135 F or higher.

Code MN Rule 4626.0675
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

Rat droppings were found in the basement. Clean and have facility serviced by a processional pest control service.

Code MN Rule 4626.1565ABD

Aug 14, 2023 Follow-Up 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.)

Takoyaki, potstickers and chicken were measured at 125 F, 128 F and 125 F in the the upright hot holding unit. Lower the hot holding unit. Items discarded.

Code MN Rule 4626.0395A1
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.

The facility has Styrofoam cups. Remove and replace with recyclable plastic cups.

Code MCO 204.30A
Not serious Priority 3
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

The hand sink in the kitchen was not sealed to the wall. Re-caulk.

Code MN Rule 4626.0725A
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.

Broth, cooked chicken and coleslaw were missing date marking. Date mark and label.

Code MN Rule 4626.0400A
Serious Priority 1
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

The dish machine internal sanitizing temperature was not reaching 160+. The unit must be serviced.

Code MN Rule 4626.0905B
Not serious Priority 3
Store all food: • In a clean, dry location • At least 6 inches above the floor

Food was stored directly on the floor of the walk-in cooler. Store food on shelves.

Code MN Rule 4626.0300A
Not serious Priority 3
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Single service containers and cups were stored directly on the floor. Discontinue.

Code MN Rule 4626.0955A
Not serious Priority 3
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

The facility was storing in-use knives between the two coolers on the line. Discontinue and store in a clean location.

Code MN Rule 4626.0275C
Not serious Priority 2 Corrected on site
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

The hand sink in the bubble tea area, had an employee bag stored in the sink. Discontinue and keep access 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.

An employee was observed getting a food delivery from outside and they rinsed their hands off in the 3-comp without soap then go back to prepping chicken. The facility must properly wash their hands at the handwashing sink with soap and water.

Code MN Rule 4626.0080
Serious Priority 1
Food employees must use the following procedure when cleaning their hands and exposed portions of their arms: rinse their hands under clean, warm running water; apply hand soap to their hands; rub their hands together vigorously for at least 10 to 15 seconds; remove soil from beneath fingernails whi

An employee was observed getting a food delivery from outside and they rinsed their hands off in the 3-comp without soap then go back to prepping chicken. The facility must properly wash their hands at the handwashing sink with soap and water.

Code MN Rule 4626.0070B

Jul 18, 2023 Follow-Up Score 90

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.)

Takoyaki and potstickers were measured at 110 F and 125 F. Lower the hot holding unit. Items discarded.

Code MN Rule 4626.0395A1
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.

The facility has Styrofoam cups. Remove and replace with recyclable plastic cups.

Code MCO 204.30A
Not serious Priority 3
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

The hand sink in the kitchen was not sealed to the wall. Re-caulk.

Code MN Rule 4626.0725A
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.

Broth, cooked chicken and coleslaw were missing date marking. Date mark and label.

Code MN Rule 4626.0400A
Serious Priority 1
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

The dish machine internal sanitizing temperature was not reaching 160+. The unit must be serviced.

Code MN Rule 4626.0905B
Not serious Priority 3
Store all food: • In a clean, dry location • At least 6 inches above the floor

Food was stored directly on the floor of the walk-in cooler. Store food on shelves.

Code MN Rule 4626.0300A
Not serious Priority 3
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Single service containers and cups were stored directly on the floor. Discontinue.

Code MN Rule 4626.0955A
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

Mouse and rat droppings were found throughout the basement. Clean and have facility serviced by a professional pest control service. Send the City of Minneapolis Health Department your receipts/reports for the last 3 professional pest control visits. Update: The facility was visited 8-25 to confirm that the facility cleaned and was actively treating for pests.

Code MN Rule 4626.1565ABD
Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

There was soda build up on the floor in the basement. Clean. A large amount of rat and mouse droppings were in the basement. Clean. Update: the facility was visited 8-21 and the droppings and soda were cleaned.

Code MN Rule 4626.1520A
Not serious Priority 3
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

The facility was storing in-use knives between the two coolers on the line. Discontinue and store in a clean location.

Code MN Rule 4626.0275C

Jun 14, 2023 Follow-Up Score 84

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.)

Takoyaki and potstickers were measured at 115 F and 120 F. Lower the hot holding unit. Items discarded.

Code MN Rule 4626.0395A1
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.

The facility has Styrofoam cups. Remove and replace with recyclable plastic cups.

Code MCO 204.30A
Not serious Priority 3
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

The hand sink in the kitchen was not sealed to the wall. Re-caulk.

Code MN Rule 4626.0725A
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.

Broth, cooked chicken and broth were missing date marking. Date.

Code MN Rule 4626.0400A
Serious Priority 1
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

The dish machine internal sanitizing temperature was not reaching 160+. The unit must be serviced.

Code MN Rule 4626.0905B
Not serious Priority 3
Store all food: • In a clean, dry location • At least 6 inches above the floor

Food was stored directly on the floor of the walk-in cooler. Store food on shelves.

Code MN Rule 4626.0300A
Not serious Priority 3
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Single service containers and cups were stored directly on the floor. Discontinue.

Code MN Rule 4626.0955A
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

Mouse and rat droppings were found throughout the basement. Clean and have facility serviced by a professional pest control service. Send the City of Minneapolis Health Department your receipts/reports for the last 3 professional pest control visits.

Code MN Rule 4626.1565ABD
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 employee illness log.

Code MN Rule 4626.0040C
Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

There was soda build up on the floor in the basement. Clean. A large amount of rat and mouse droppings were in the basement. Clean.

Code MN Rule 4626.1520A
Not serious Priority 3
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

The facility was storing in-use knives between the two coolers on the line. Discontinue and store in a clean location.

Code MN Rule 4626.0275C
Not serious Priority 2 Corrected on site
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

The hand sink in the bubble tea area was completely blocked by personal items. Keep sink clear.

Code MN Rule 4626.1110AB

May 9, 2023 Routine Score 78

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.)

The following items were measured above 135 F in the upright hot holding unit: -Nuggets 110 F. -Chicken 122 F.

Code MN Rule 4626.0395A1
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.

The facility has Styrofoam cups. Remove and replace with recyclable plastic cups.

Code MCO 204.30A
Not serious Priority 3
Food employees must use a closed beverage container within the food preparation or utensil washing areas.

Open employee beverages were found throughout the kitchen. Provide covered containers.

Code MN Rule 4626.0105B
Not serious Priority 3
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

The hand sink in the kitchen was not sealed to the wall. Re-caulk.

Code MN Rule 4626.0725A
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.

Broth and other TCS foods were not being date marked in the walk-in cooler. Date.

Code MN Rule 4626.0400A
Serious Priority 1
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

The internal temperature of the dish machine was not reaching 160+. Have unit serviced.

Code MN Rule 4626.0905B
Serious Priority 1
Separate raw animal foods from ready-to-eat foods.

Raw beef was stored directly above ready to each vegetables. Discontinue. Store raw products below ready to eat foods.

Code MN Rule 4626.0235A(1)
Not serious Priority 3
Store all food: • In a clean, dry location • At least 6 inches above the floor

Food was stored directly on the floor of the walk-in cooler. Store food on shelves.

Code MN Rule 4626.0300A
Not serious Priority 3
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Single service containers and cups were stored directly on the floor. Discontinue.

Code MN Rule 4626.0955A
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

Mouse and rat droppings were found throughout the basement. Clean and have facility serviced by a professional pest control service.

Code MN Rule 4626.1565ABD
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. Log sent.

Code MN Rule 4626.0040C
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

The following items were measured above 41 F in the right prep cooler.: -Tofu 45 F. -Beef 43 F. -Pork 45 F. The unit was lowered. Monitor.

Code MN Rule 4626.0395A2

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