Bills Garden

Year by year

Inspections

1. Jul 17, 2026 Routine Score 96
   • Not serious Priority 3 Corrected on site

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     Observed ice scoop handle resting in ice. The handles of ice scoop should be stored above the level of the food to prevent contamination. The person in charge moved ice scoop at time of inspection.

     Code MN Rule 4626.0275A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed some grease buildup on handles of coolers. Clean and maintain clean.

     Code MN Rule 4626.0855

   • Serious Priority 1 Corrected on site

     Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.

     Observed raw chicken stored above raw shrimp in walk-in cooler. Chicken should be stored below shrimp due to it's higher cook temperature. The person in charge moved shrimp above raw chicken.

     Code MN Rule 4626.0235A(2)

   • 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 white, folding Chinese to-go containers are not reusable, recyclable or compostable. The City of Minneapolis requires all to-go containers to be reusable, recyclable or compostable. Discontinue ordering these types of containers and replace with a recyclable or compostable alternative. If this violation is repeated in future inspections, a citation may be generated.

     Code MCO 204.30A

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     The door to the back parking lot was not self-closing and tight-fitting. Secure door to seal openings to the outside of the building.

     Code MN Rule 4626.1395A

2. Jul 24, 2025 Follow-Up Score 100

   Result: Complete.

3. Jul 10, 2025 Routine Score 90
   • 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.

     OBSERVED CHINESE TAKEOUT CONTAINERS THAT ARE NOT RECYCLABLE OR COMPOSTABLE. REPLACE WITH RECYCLABLE OR COMPOSTABLE ALTERNATIVES. SENDING MORE INFORMATION WITH REPORT.

     Code MCO 204.30A

   • Not serious Priority 3

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

     OBSERVED LARGE PREP LINE COOLER TO BE HOLDING FOODS ABOVE 41*F. ENSURE COOLERS ARE MAINTAINED IN GOOD REPAIR AND ABLE TO KEEP COLD, TEMPERATURE CONTROL FOR SAFETY FOODS AT 41*F OR BELOW AT ALL TIMES. OBSERVED METAL SHELVING TO BE RUSTING SIGNIFICANTLY IN WALK-IN COOLER. PERSON IN CHARGE SAID THAT HE HAD ALREADY ORDERED REPLACEMENT SHELVES. MAINTAIN EQUIPMENT IN GOOD REPAIR.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     OBSERVED FOODS IN LARGE PREP LINE COOLER ABOVE 41*F (EGG ROLL 48*F, DUMPLING 48*F). INSTRUCTED PERSON IN CHARGE TO TURN DOWN TEMPERATURE DIAL ON COOLER AND MONITOR TEMPERATURES. IF TEMPERATURES DO NOT DECREASE WITHIN A COUPLE HOURS, CALL FOR REPAIR OF COOLER.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     OBSERVED BOXES OF SHRIMP AND BEEF ON FLOOR IN WALK-IN FREEZER. STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR.

     Code MN Rule 4626.0300A

   • Serious Priority 1

     Remove single-service and single-use articles made from materials that are unsafe and unclean.

     OBSERVED PLASTIC GROCERY BAG HOLDING PORK IN WALK-IN COOLER. DISCONTINUE USE OF GROCERY BAGS AND USE FOOD GRADE CONTAINERS.

     Code MN Rule 4626.0500B

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     OBSERVED CAN OPENER WITH BUILDUP OF DRIED FOOD DEBRIS. CAN OPENER WAS CLEANED AT TIME OF INSPECTION. EQUIPMENT FOOD-CONTACT SURFACES AND UTENSILS MUST BE CLEAN.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     OBSERVED UTENSILS NEAR RICE COOKER STORED IN STANDING WATER. UTENSILS MAY BE STORED IN RUNNING WATER OF SUFFICIENT VELOCITY TO FLUSH PARTICLES DOWN THE DRAIN, OR IN HOT WATER (135*F OR ABOVE) OR IN ANOTHER CLEAN AND SANITIZED LOCATION.

     Code MN Rule 4626.0275D

4. Jul 3, 2024 Follow-Up Score 100
   • 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.

     OBSERVED CHINESE TAKEOUT TO CONTAINERS THAT ARE NOT RECYCLABLE OR COMPOSTABLE. REPLACE WITH RECYCLABLE OR COMPOSTABLE ALTERNATIVES.

     Code MCO 204.30A

5. Jun 12, 2024 Routine Score 88
   • Not serious Priority 3

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

     OBSERVED WET WIPING CLOTHS ON COUNTERS THROUGHOUT ESTABLISHMENT. STORE WIPING CLOTHS IN SANTIZIER BUCKETS BETWEEN USE.

     Code MN Rule 4626.0285B

   • Serious Priority 1

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

     OBSERVED FOODS IN LARGE PREP LINE COOLER ABOVE 41*F (EX. CHICKEN 44*F, STEAK 45*F). INSTRUCTED PERSON IN CHARGE TO TURN DOWN TEMPERATURE DIAL ON COOLER AND MONITOR TEMPERATURES. IF TEMPERATURES DO NOT DECREASE WITHIN A COUPLE HOURS, CALL FOR REPAIR OF COOLER.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     OBSERVED RICE COVERED IN PLASTIC WRAP IN A DEEP CONTAINER IN WALK-IN COOLER AT 132*F. RICE HAD BEEN PLACED THERE ABOUT A HALF AN HOUR AGO ACCORDING TO PERSON IN CHARGE. INSTRUCTED PERSON IN CHARGE TO UNCOVER RICE AND MOVE TO A SHALLOW PAN IN ORDER TO COOL PROPERLY.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

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

     OBSERVED TUPPERWARE IN HAND SINK. EMPLOYEE CLEARED SINK AT TIME OF INSPECTION. MAINTAIN HANDWASHING SINKS ACCESSIBLE AT ALL TIMES.

     Code MN Rule 4626.1110AB

   • 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.

     OBSERVED CHINESE TAKEOUT CONTAINERS THAT ARE NOT RECYCLABLE OR COMPOSTABLE. REPLACE WITH RECYCLABLE OR COMPOSTABLE ALTERNATIVES. SENDING MORE INFORMAITON WITH REPORT.

     Code MCO 204.30A

   • Not serious Priority 3

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

     OBSERVED DAMAGED GASKETS ON MULTIPLE COOLERS. REPLACE GASKETS. ALL EQUIPMENT AND COMPONENTS MUST BE IN GOOD REPAIR.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Discontinue using ice as a food after it's use as a medium for cooling the exterior surfaces of food, packaged food, or cooling coils and tubes of equipment.

     OBSERVED CARTON OF JUICE STORED IN ICE BIN. REMOVE JUICE AND ICE FROM ICE BIN AND CLEAN BIN BEFORE USING ICE AS FOOD.

     Code MN Rule 4626.0260

   • Not serious Priority 3

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

     OBSERVED BUILDUP OF GRIME AND DUST IN THE FOLLOWING LOCATIONS: LIGHT SWITCHES NEAR WALK-IN COOLER. COOLER HANDLES. FAN IN KITCHEN. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0840C

   • 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.

     OBSERVED BOXES OF SHRIMP ON FLOOR IN WALK-IN FREEZER. STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR. OBSERVED KNIVES WEDGED BETWEEN A PREP TABLE AND WALL. THIS IS NOT AN APPROVED LOCATION TO STORE CLEAN UTENSILS. MOVE KNIVES TO AN APPROVED LOCATION.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     OBSERVED BOXES OF SHRIMP ON FLOOR IN WALK-IN FREEZER. STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Locate areas designated for employees to eat, drink and use tobacco so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

     OBSERVED EMPLOYEE EATING NEXT TO STOVE. DESIGNATE AREAS FOR EMPLOYEES TO EAT AND DRINK SO THAT FOOD AND EQUIPMENT IS PROTECTED FROM CONTAMINATION.

     Code MN Rule 4626.1500A

6. Jul 10, 2023 Follow-Up Score 92
   • 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 table. Others also found in the sanitizer bucket with zero sanitizer concentration. Note: PIC adjusted to 100 PPM and relocated others as well.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

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

     Observed General TSO Chicken and sweat & sour chicken found cold held at ambient temperature in front of the cook line. Note: Per PIC, both just brought out from the cooler. Note: Relocated for rapid chilling. Note: Discontinue holding all TCS foods at ambient temperature.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Cooked Rice and Eggyoung Foo observed cooling on the cook line sitting at ambient temperature. Note: PIC relocated them into the cooler for rapid chilling.

     Code MN Rule 4626.0390B

   • 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 still does not have a state of Minnesota health department certified food protection manager (CFPM). PIC claimed enrollment for the training. Note: For more information, please see thew link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us) . At least one staff with current CFPM certificate need to be available for your food operation.

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

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

     Hand sink in front of the cook line was blocked with the items stored in it. Note: Make sure that the hand sink is operable, stocked and accessible for employees' hand washing use at all times.

     Code MN Rule 4626.1110AB

   • 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.

     Non-complaint Styrofoam plates and to go boxes still found in use in the facility. Note: Replace them with the products that comply with the City of Minneapolis Ordinance such as recyclables, reusables or compostables. Note: For details, please see the Green- To-Go flyer provided.

     Code MCO 204.30A

   • Not serious Priority 3

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

     The rusted Metallic shelves in the walk-in cooler still not cleaned or painted. Note: Clean/ paint or replace the rusted shelvings.

     Code MN Rule 4626.0495

7. Jun 16, 2023 Routine Score 84
   • Not serious Priority 3

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

     Wet wiping stored on pre tables between use. Note: Store all wet wiping cloths in chemical sanitizer solution between use.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

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

     Several TCS foods cold held at ambient temperature in front of the cook line. Per PIC, they just opened 35 Minutes ago. Note: See above for foods. All relocated for rapid chilling.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed Egg Roll at 128 F being cooled sitting at ambient temperature. Note: PIC relocated it after reheating. Note: Please see above for proper cooling methods.

     Code MN Rule 4626.0390B

   • 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 of Minnesota health department certified food protection manager for the facility food operation. Note: For detail information, please visit the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

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

     Observed employees handling ready to eat foods such as General TSO chicken with bare hands. Note: Employees must use gloves or other food utensils when handling ready to serve foods.

     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 at 3 compartment sink station found blocked and found being as storage for non-food items. Note: PIC corrected onsite.

     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 in the kitchen. Note: Provide means of hand drying at hand sink.

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

     Food packages must be in good condition. Packages must protect food from contamination and adulteration.

     Observed one severely dented Panda brand Oyster flavored sweat canned food can on the shelf. Note: PIC removed.

     Code MN Rule 4626.0190

   • Not serious Priority 3

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

     The caulking at 3 compartment sink is dirty Note: Clean/ recalk and seal the sink to the adjacent wall. Grease on the floor behind the equipment on the cook line. Clean up the grease.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

     Cloth towels observed being used under cutting boards for stability in the back kitchen areas. Note: Remove it and use rubber mats or other easily cleanable surfaces.

     Code MN Rule 4626.0915A

   • 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.

     Observed non-compliance Styrofoam to-go boxes in use in the facility. Note: Replace them with the products that comply with the City Ordinance such as recyclables, reusables or compostables. Note: See Green- To- Go flyer sent with report.

     Code MCO 204.30A

   • Not serious Priority 3

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

     Observed rusted metallic shelves in the walk-in the cooler. Note: replace or paint them to eliminate rusts.

     Code MN Rule 4626.0495