Kindee

Year by year

Inspections

1. Jul 6, 2026 Follow-Up Score 100

   Result: Complete.

2. Jun 3, 2026 Routine Score 90
   • Not serious Priority 3

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

     Observed mop sink wall with excessive black mold - scrub wall to remove black mold.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed bulk food containers in the 2-door stand refrigerator with no cover. Cover all containers that are not in use.

     Code MN Rule 4626.0235A(4)

   • Serious Priority 1

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

     Observed no employee illness log available upon request. Have an illness log onsite and readily available when requested.

     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.

     Observed food inside both of the 2-door stand refrigerators with no date mark on bulk food containers - develop and date mark all food containers that will be in the facility for more than 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Observed bag of carrots stored directly on the floor in the kitchen - remove and store food 6 inches above the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

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

     Observed tongs and ladles hanging on oven door handle. Remove and store in a sanitary area.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.

     Observed ice cream scoop sitting in a container of water that has no agitation. Discontinue, ensure utensils are in running water to remove particles to drain.

     Code MN Rule 4626.0275D

   • Not serious Priority 3

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

     Observed wet towel lying around surfaces. Discontinue, store all wet towels in a sanitizer bucket when not in use.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Observed chlorine dish machine door not properly shutting - repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     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.

     Observed chlorine dish machine reading at 0 ppm. Chlorine sanitizer must be at least 50 - 200 ppm to be actively sanitizing. Discontinue using dish machine until serviced and properly sanitizing. Instructed the person in charge to discontinue using dish machine and use the 3-compartment sink to wash, rinse, and sanitize.

     Code MN Rule 4626.0805C1

3. Jun 20, 2025 Follow-Up Score 98
   • Not serious Priority 3

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

     The floors throughout the kitchen and under equipment had dirt and food build up. Deep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Containers of food in storage mode were not covered. Cover.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     There was moisture under the 3-compartment sink. Repair to ensure there is no leak and dry under the sink.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

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

     The facility was keeping spring rolls at room temperature. Either keep under refrigeration or develop time as a public health control procedures and have available indicating the product does not stay our more than 4 hours and that after the 4 hours the food is discarded.

     Code MN Rule 4626.0408A

4. Jun 4, 2025 Follow-Up Score 84
   • 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 interior of the ice machine had mold build up. Dump ice and clean/sanitize.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

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

     The floors throughout the kitchen and under equipment had dirt and food build up. Deep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     The main kitchen hand sink was not sealed to the wall. Seal.

     Code MN Rule 4626.0725A

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     There were multiple wood wok spoons that were chipping. Discard chipped spoons.

     Code MN Rule 4626.0515

   • 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.

     Cooked product and sauces in the reach in cooler were missing date marking. Date all food stored more than 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Containers of food in storage mode were not covered. Cover. The ice machine was missing the cover. The ice was covered while on-site.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The hot water faucet for the hand sink was not working. Repair. The hand sink faucet and knobs were leaking. Repair. There was moisture under the 3-compartment sink. Repair to ensure there is no leak and dry under the sink.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     Tongs were stored on the oven door handle. Store in a clean location. Employee moved the tongs at the time of the inspection.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     Boxes of single service containers were stored directly on the floor of the side room. Store off the floor.

     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.

     Boxes of single service containers were stored directly on the floor of the side room. Store off the floor.

     Code MN Rule 4626.0955A

   • 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. Provide and use.

     Code MN Rule 4626.0040C

   • Not serious Priority 2 Corrected on site

     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 hand sink was missing paper toweling. The PIC stocked the sink at the time of the inspection.

     Code MN Rule 4626.1445

   • 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 in the kitchen. Provide covered containers.

     Code MN Rule 4626.0105B

   • Serious Priority 1

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

     Observed an employee plating ready to eat cucumber using barehand contact. Use gloves or other effective means.

     Code MN Rule 4626.0225A

   • Not serious Priority 2

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

     The facility was keeping spring rolls at room temperature. Either keep under refrigeration or develop time as a public health control procedures and have available indicating the product does not stay our more than 4 hours and that after the 4 hours the food is discarded.

     Code MN Rule 4626.0408A

5. May 22, 2025 Follow-Up Score 88
   • 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 interior of the ice machine had mold build up. Dump ice and clean/sanitize.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

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

     The floors throughout the kitchen and under equipment had dirt and food build up. Deep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     The main kitchen hand sink was not sealed to the wall. Seal.

     Code MN Rule 4626.0725A

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     There were multiple wood wok spoons that were chipping. Discard chipped spoons.

     Code MN Rule 4626.0515

   • 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.

     Cooked product and sauces in the reach in cooler were missing date marking. Date all food stored more than 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Containers of food in storage mode were not covered. Cover. The ice machine was missing the cover. Cover ice.

     Code MN Rule 4626.0235A(4)

   • 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

     Keep the plumbing system in good repair.

     The hand sink faucet and knobs were leaking. Repair. There was moisture under the 3-compartment sink. Repair to ensure there is no leak.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Provide non-food contact surfaces that are free of unnecessary ledges, projections and crevices and are designed and constructed to allow easy cleaning.

     The stove had a large amount of build up. Deep clean.

     Code MN Rule 4626.0540

   • Not serious Priority 3 Corrected on site

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

     Tongs were stored on the oven door handle. Store in a clean location. Employee moved the tongs at the time of the inspection.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     Boxes of food were stored stored directly on the floor in the side storage room. Store off the floor.

     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.

     Boxes of single service containers were stored directly on the floor of the side room. Store off the floor.

     Code MN Rule 4626.0955A

   • Serious Priority 1

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

     Mixed greens in the two door Delafield cooler were measured at 45 F and Cabbage was measured at 45 F. Items were moved. Adjust unit so that it maintains at 41 F or below.

     Code MN Rule 4626.0395A2

   • 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. Provide and use.

     Code MN Rule 4626.0040C

   • 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.

     The facility did not have a Minnesota Department of Health certified food protection manager. To obtain go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

6. May 6, 2025 Routine Score 84
   • 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 interior of the ice machine had mold build up. Dump ice and clean/sanitize.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

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

     The floors throughout the kitchen and under equipment had dirt and food build up. Deep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     The main kitchen hand sink was not sealed to the wall. Seal.

     Code MN Rule 4626.0725A

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     There were multiple wood wok spoons that were chipping. Discard chipped spoons.

     Code MN Rule 4626.0515

   • 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.

     Cooked product and sauces in the reach in cooler were missing date marking. Date all food stored more than 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Containers of food in storage mode were not covered. Cover. The ice machine was missing the cover. Cover ice.

     Code MN Rule 4626.0235A(4)

   • 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

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

     Observed an open employee beverage in the prep area. Cover beverages in the kitchen. Beverage moved away from food prep .

     Code MN Rule 4626.0105B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The hand sink faucet and knobs were leaking. Repair. There was moisture under the 3-compartment sink. Repair to ensure there is no leak.

     Code MN Rule 4626.1040B

   • Serious Priority 1

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

     The employee was plating and preparing spring rolls with bare hands. Discontinue and use effective means to avoid touching food with bare hands.

     Code MN Rule 4626.0225A

   • Not serious Priority 3

     Provide non-food contact surfaces that are free of unnecessary ledges, projections and crevices and are designed and constructed to allow easy cleaning.

     The stove had a large amount of build up. Deep clean.

     Code MN Rule 4626.0540

   • Not serious Priority 3

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

     Tongs were stored on the oven door handle. Store in a clean location.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     Carrots were stored directly on the floor in the kitchen and boxes of food were stored directly on the floor in the side storage room. Store off the floor.

     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.

     Boxes of single service containers were stored directly on the floor of the side room. Store off the floor.

     Code MN Rule 4626.0955A

   • Serious Priority 1

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

     Eggs were stored in the side storage room at room temperature. Eggs 70 F. Discarded. Mixed greens in the two door Delafield cooler. The cooler was cracked open at the time of the inspection. Make sure cooler closes tightly. Cooler doors closed.

     Code MN Rule 4626.0395A2

   • 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. Provide and use.

     Code MN Rule 4626.0040C

   • 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.

     The facility did not have a Minnesota Department of Health certified food protection manager. To obtain go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

7. Jul 3, 2024 Follow-Up Score 96
   • 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 interior of the ice machine had mold build up. Dump ice then clean/sanitize.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

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

     The walls and floors throughout the kitchen had dirt and debris build up under the equipment. Clean.

     Code MN Rule 4626.1520A

   • 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 no longer sealed to the wall. Re-caulk.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     The light fixtures in the kitchen were missing light shields. Provide or replace with shatter-resistant light bulbs.

     Code MN Rule 4626.1375A

   • Not serious Priority 2 Corrected on site

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     Wood spoons and spatulas were cracking. Utensils were discarded.

     Code MN Rule 4626.0515

   • Not serious Priority 3

     Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

     Soap and paper toweling were located at the back prep/dump sink near the ice machine. Remove.

     Code MN Rule 4626.1455

   • 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.

     Curries and other TCS food in the back coolers were missing date marking. Date mark.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Containers of food in storage mode were not covered in the back coolers. Cover and date mark. The ice machine was missing the cover. Use cover.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

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

     The business license was not posted. Post.

     Code MCO 188.390

8. Jun 7, 2024 Follow-Up Score 88
   • Serious Priority 1

     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.

     The chlorine dish machine was measured at 0 ppm. The container of chlorine solution was empty. Replace and have unit serviced.

     Code MN Rule 4626.0805C1

   • 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 interior of the ice machine had mold build up. Dump ice and clean/sanitize.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

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

     The walls and floors throughout the kitchen had dirt and debris build up. The kitchen needs to be deep cleaned.

     Code MN Rule 4626.1520A

   • 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 no longer sealed to the wall. Re-caulk.

     Code MN Rule 4626.0725A

   • Not serious Priority 2

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

     The chemical spray bottles in the kitchen were missing labels. Label.

     Code MN Rule 4626.1595

   • Not serious Priority 3

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

     The shelves near the hood area and surfaces inside the refrigerators had food and debris build up. Clean. The hood canopy had grease build up. Clean. The exterior of the 3 dry ingredient bins had food debris build up. Clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood filters had a large amount of grease build up. Staff should clean more frequently.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     Cooler thermometers were missing in the prep cold holding refrigerators. Provide.

     Code MN Rule 4626.0620B

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     The light fixtures in the kitchen were missing light shields. Provide or replace with shatter-resistant light bulbs.

     Code MN Rule 4626.1375A

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     The 3-bins of dry ingredients were missing labels of the common name of the product. Label.

     Code MN Rule 4626.0240

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     The facility uses wood spoons for the wok. Many of the spoons were chipping and cracking. Discarded damaged spoons. Replace.

     Code MN Rule 4626.0515

   • Not serious Priority 3

     Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

     Soap and paper toweling were located at a prep sink. Remove.

     Code MN Rule 4626.1455

   • Not serious Priority 3

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     Fly traps were observed to be located right over food prep areas. Relocate.

     Code MN Rule 4626.1385B

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     A large amount of fruit flies were found in the kitchen. Eliminate. Clean and get rid of standing water.

     Code MN Rule 4626.1565C

   • 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.

     Curries and other TCS food in the back coolers did not have date marking on the product. Date mark.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Containers of food in storage mode were not covered. Cover. The ice machine was missing the cover. Cover ice.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

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

     The current City of Minneapolis license was not posted. Post.

     Code MCO 188.390

   • 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

9. May 7, 2024 Routine Score 86
   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     The facility could not locate their food thermometer. Provide and use.

     Code MN Rule 4626.0705B

   • Serious Priority 1

     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.

     The chlorine dish machine was measured at 0 ppm. The container of chlorine solution was empty. Replace and have unit serviced.

     Code MN Rule 4626.0805C1

   • 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 interior of the ice machine had mold build up. Dump ice and clean/sanitize.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

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

     The walls and floors throughout the kitchen had dirt and debris build up. The kitchen needs to be deep cleaned.

     Code MN Rule 4626.1520A

   • 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 no longer sealed to the wall. Re-caulk.

     Code MN Rule 4626.0725A

   • Not serious Priority 2

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

     Chemical spray bottles in the kitchen were missing labels. Label with the common name of product.

     Code MN Rule 4626.1595

   • Not serious Priority 3

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

     The shelves near the hood area and surfaces inside the refrigerators had food and debris build up. Clean. The hood canopy had grease build up. Clean. The exterior of the 3 dry ingredient bins had food debris build up. Clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood filters had a large amount of grease build up. Staff should clean more frequently.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     Cooler thermometers were missing in the prep cold holding refrigerators. Provide.

     Code MN Rule 4626.0620B

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     The light fixtures in the kitchen were missing light shields. Provide or replace with shatter-resistant light bulbs.

     Code MN Rule 4626.1375A

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     The 3-bins of dry ingredients were missing labels of the common name of the product. Label.

     Code MN Rule 4626.0240

   • Not serious Priority 2 Corrected on site

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     The facility uses wood spoons for the wok. Many of the spoons were chipping and cracking. Discarded damaged spoons. Replace.

     Code MN Rule 4626.0515

   • Not serious Priority 3

     Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

     Soap and paper toweling were located at a prep sink. Remove.

     Code MN Rule 4626.1455

   • Not serious Priority 3

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     Fly traps were observed to be located right over food prep areas. Relocate.

     Code MN Rule 4626.1385B

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     A large amount of fruit flies were found in the kitchen. Eliminate. Clean and get rid of standing water.

     Code MN Rule 4626.1565C

   • 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.

     Curries and other TCS food in the back coolers did not have date marking on the product. Date mark.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Containers of food in storage mode were not covered. Cover.

     Code MN Rule 4626.0235A(4)

   • 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

     The facility was observed thawing chicken at room temperature. use one of the above methods.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3

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

     The current City of Minneapolis license was not posted. Post.

     Code MCO 188.390

10. May 10, 2023 Routine Score 94
    • Not serious Priority 2

      Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

      NO FOOD THERMOMETER ON SITE. PROVIDE A PROBE TYPE THERMOMETER FOR RESTAURANT OPERATIONS ON SITE.

      Code MN Rule 4626.0705B

    • Not serious Priority 3

      Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

      FACILITY IS MISSING FINISHES IN BACK STORAGE ROOM. IF RESTAURANT INTENDS TO USE THIS AS STORAGE SPACE. PROPER FINISHES MUST BE INSTALLED ON FLOORS, WALLS, AND CEILINGS THAT MEET HEALTH CODE.

      Code MN Rule 4626.1335A

    • 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.

      NO STATE CFM EMPLOYED ON SITE. EMPLOY ONE FULL TIME STATE CERTIFIED FOOD MANAGER.

      Code MN Rule 4626.0033A

    • Serious Priority 1

      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.

      CHLORINE CONCENTRATION AT DISH MACHINE MEASURED 0 PPM. CHEMICAL BOTTLE WAS EMPTY AT TIME OF INSPECTION. MONITOR AND REPLACE SANITIZER AS NEEDED.

      Code MN Rule 4626.0805C1

    • 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

      INTERIOR OF ICE MACHINE OBSERVED MOLDY. CLEAN INTERIOR OF ICE MACHINE.

      Code MN Rule 4626.0845E

    • Not serious Priority 3

      Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

      RICE COOKER WAS NOT NSF. REMOVE NON-ANSI COOKING EQUIPMENT FROM FACILITY.

      Code MN Rule 4626.0506A

    • Not serious Priority 3

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

      FLOORS THROUGHOUT FACIILITY BUT ESPECIALLY UNDER THREE COMPARTMENT SINK AND ALONG COOK'S LINE OBSERVED WITH LONGSTANDING FOOD DEBRIS. CLEAN FLOORS THROUGHOUT FACILITY.

      Code MN Rule 4626.1520A