Pho Hoa

Year	Inspections	Violations	Serious
2026	2	22	4
2025	4	31	11
2024	4	38	15
2023	3	13	7

Aug 14, 2026 Follow-Up Score 92

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

FLOOR OF WALK IN FREEZER IS RUSTED. REPLACE WALK IN FREEZER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS. ---------------------------------------------------------------------------------------------------------------------------- ONE COOLER IS UNABLE TO KEEP FOOD A REPAIR OR REPLACE ANY COOLER THAT IS NOT KEEPING FOOD AT

Code MN Rule 4626.0735AB
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE ONE COLD HOLDING UNIT. FOR EXAMPLE: TOFU AT 49F AND MAYONNAISE AT 50F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS FOR NOW. MOVE FOOD TO WALK IN COOLER. MONITOR FOOD TEMPERATURES. KEEP A LOG FOR THIS UNIT. IF FOUND AGAIN, THIS VIOLATION WILL GENERATED A CITATION ON FUTURE INSPECTIONS. NOTE: KEEP PREP LINE COOLERS CLOSED WHEN NOT IN USE. KITCHEN AMBIENT TEMPERATURE IS WAY TOO HOT FOR THESE UNITS TO KEEP UP. DO NOT USE COOLERS BY THE COOK LIKE TO COOL ANY FOOD. USE THE WALK IN COOLER FOR COOLING. MOVE FOOD INTO THESE COOLERS THAT ARE PRE-CHILL TO

Code MN Rule 4626.0395A2
Not serious Priority 2
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP TCS FOOD OUT OF MECHANICAL REFRIGERATION. FOR EXAMPLE: RAW SPROUTS AND TAPIOCA PEARLS FOR BOBBA TEA. OPERATOR WAS NOT ABLE TO PROVIDE WRITTEN PROCEDURE THAT DESCRIBE HOW TO USE TPHC AT THIS ESTABLISHMENT. PROVIDE A WRITTEN DOCUMENT WITH A CLEAR PROCEDURE ON HOW TO USE TPHC FOR THIS SPECIFIC FOOD ITEMS. GUIDANCE DOCUMENT AND HANDOUT ARE ATTACHED TO THIS REPORT. HAVE WRITTEN DOCUMENT AVAILABLE FOR YEARLY REVIEW AND EMPLOYEE TRAININGS.

Code MN Rule 4626.0408A
Not serious Priority 2
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

ESTABLISHMENT DOES PAR-COOKING OF PROTEINS SUCH AS CHICKEN. NO WRITTEN PROCEDURE AVAILABLE DURING INSPECTION. SUBMIT / PROVIDE WRITTEN DOCUMENTATION FOR YOUR NON-CONTINUOUS COOKING PROCEDURE. KEEP A COPY OF YOUR APPROVED WRITTEN PROCEDURE ON SITE FOR YEARLY REVIEW. REVIEW AND FILL OUT ATTACHED DOCUMENT. THEN SUBMIT TO HEALTH INSPECTOR FOR APPROVAL.

Code MN Rule 4626.0349F

Jul 28, 2026 Routine Score 74

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

FLOOR OF WALK IN FREEZER IS RUSTED. REPLACE WALK IN FREEZER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS. ---------------------------------------------------------------------------------------------------------------------------- FEW COOLERS SEEMS UNABLE TO KEEP FOOD A REPAIR OR REPLACE ANY COOLER THAT IS NOT KEEPING FOOD AT

Code MN Rule 4626.0735AB
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: TOFU AT 49F AND SHRIMP AT 44F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS FOR NOW. MOVE FOOD TO WALK IN COOLER. MONITOR FOODS EVERY HOUR. KEEP A LOG. THIS VIOLATION GENERATED A CITATION. SEE DOCUMENT ATTACHED. NOTE: KEEP PREP LINE COOLERS CLOSED WHEN NOT IN USE. KITCHEN AMBIENT TEMPERATURE IS WAY TOO HOT FOR THESE UNITS TO KEEP UP. DO NOT USE COOLERS BY THE COOK LIKE TO COOL ANY FOOD. USE THE WALK IN COOLER FOR COOLING. MOVE FOOD INTO THESE COOLERS THAT ARE PRE-CHILL TO

Code MN Rule 4626.0395A2
Not serious Priority 2
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP TCS FOOD OUT OF MECHANICAL REFRIGERATION. FOR EXAMPLE: RAW SPROUTS AND TAPIOCA PEARLS FOR BOBBA TEA. OPERATOR WAS NOT ABLE TO PROVIDE WRITTEN PROCEDURE THAT DESCRIBE HOW TO USE TPHC AT THIS ESTABLISHMENT. PROVIDE A WRITTEN DOCUMENT WITH A CLEAR PROCEDURE ON HOW TO USE TPHC FOR THIS SPECIFIC FOOD ITEMS. GUIDANCE DOCUMENT AND HANDOUT ARE ATTACHED TO THIS REPORT. HAVE WRITTEN DOCUMENT AVAILABLE FOR YEARLY REVIEW AND EMPLOYEE TRAININGS.

Code MN Rule 4626.0408A
Serious Priority 1
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.

Code MN Rule 4626.0040D
Not serious Priority 2
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

OBSERVED A LARGE GARBAGE CAN STORED IN FRONT OF HAND SINK. ALSO AN EMPTY CONTAINER STORED INSIDE THE HAND SINK. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.

Code MN Rule 4626.1110AB
Serious Priority 1
Keep a log to record employee illness symptoms. Have it available upon request.

NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. KEEP LOG UP TO DATE. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO YOUR EMAIL.

Code MN Rule 4626.0040C
Not serious Priority 2
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS AND FEW REPEAT VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.

Code MN Rule 4626.0035DGHIKM
Not serious Priority 3
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

THE INTERIOR OF THE MICROWAVE OVEN WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN OVEN DAILY.

Code MN Rule 4626.0850
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

OBSERVED DIRTY - MOLDY ICE MACHINE. CLEAN ICE MACHINE AS NEEDED.

Code MN Rule 4626.0845E
Not serious Priority 3
Clean non-food contact surfaces of equipment. Keep them clean.

CAN OPENER HOLDER IS DIRTY WITH OLD FOOD DEBRIS. KEEP EQUIPMENT CLEAN.

Code MN Rule 4626.0840C
Not serious Priority 2
Equipment food-contact surfaces and utensils must be clean.

CAN OPENER BLADE WAS SOILED AND IN NEED OF CLEANING. CLEAN AND MAINTAIN CAN OPENER CLEAN.

Code MN Rule 4626.0840A
Not serious Priority 3 Corrected on site
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

OBSERVED WET TOWEL SITTING ON PREP TABLE. ONCE TOWELS ARE WET, THEY NEED TO BE STORED INSIDE A SANITIZER BUCKET COMPLETELY SUBMERGED IN SANITIZER. PIC PLACED TOWEL BACK INSIDE A SANITIZER BUCKET.

Code MN Rule 4626.0285B
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 A FEW FOOD ITEMS BEYOND THE 7 DAYS DATE MARKING REQUIEREMENT. FOR EXAMPLE: FLAN AND “SAM BO LUONG JUICE (TCS)”. FOOD WAS DATED 07/21/26. FOOD SHOULD HAVE BEING DISCARDED ON 7/27/26. TCS FOODS SHOULD BE USED OR DISCARDED WITHIN 7 DAYS FROM THE DAY OF PREPARATION. PIC WILL DISCARD ALL PAST DUE FOOD.

Code MN Rule 4626.0400A
Not serious Priority 2
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

MISSING THIN PROBE THERMOMETER. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.

Code MN Rule 4626.0705B
Not serious Priority 3
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

OBSERVED THAT THE RIGHT SIDE OF THE HOOD WAS NOT WORKING. REPAIR HOOD SO VAPOR, SMELL AND HEAT ARE TAKING OUT OF THE BUILDING.

Code MN Rule 4626.1475A
Not serious Priority 3
Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly mai

OPERATOR WAS RINSING UTENSILS / EQUIPMENT AFTER SAINTING STEP. INSTRUCTED PIC TO WASH, RINSE, SANITIZE AND AIR-DRY UTENSILS WITH NO ADDITIONAL RINSE AFTER SANITIZER STEP. EDUCATION WAS PROVIDED ON SITE. HANDOUT ATTACHED TO YOUR EMAIL.

Code MN Rule 4626.0977
Not serious Priority 2
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

ESTABLISHMENT DOES PAR-COOKING OF PROTEINS SUCH AS CHICKEN. NO WRITTEN PROCEDURE AVAILABLE DURING INSPECTION. SUBMIT / PROVIDE WRITTEN DOCUMENTATION FOR YOUR NON-CONTINUOUS COOKING PROCEDURE. KEEP A COPY OF YOUR APPROVED WRITTEN PROCEDURE ON SITE FOR YEARLY REVIEW. REVIEW AND FILL OUT ATTACHED DOCUMENT. THEN SUBMIT TO HEALTH INSPECTOR FOR APPROVAL.

Code MN Rule 4626.0349F
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 REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

Code MN Rule 4626.0033A

Aug 19, 2025 Follow-Up Score 96

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

FLOOR OF WALK IN FREEZER IS RUSTED. REPLACE WALK IN FREEZER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS. ---------------------------------------------------------------------------------------------------------------------------- ONE COOLER (PREP LINE COOLER LEFT SIDE OF COOK LINE) SEEMS UNABLE TO KEEP FOOD A REPAIR OR REPLACE ANY COOLER THAT IS NOT KEEPING FOOD AT

Code MN Rule 4626.0735AB
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: TOFU AT 52F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS FOR NOW. MONITOR FOODS EVERY HOUR. KEEP A LOG FOR NOW. THIS VIOLATION GENERATED A CITATION. SEE DOCUMENT ATTACHED. NOTE: KEEP PREP LINE COOLERS CLOSED WHEN NOT IN USE. KITCHEN AMBIENT TEMPERATURE IS WAY TOO HOT FOR THESE UNITS TO KEEP UP. DO NOT USE COOLERS BY THE COOK LIKE TO COOL ANY FOOD. USE THE WALK IN COOLER FOR COOLING. MOVE FOOD INTO THESE COOLERS THAT ARE PRE-CHILL TO

Code MN Rule 4626.0395A2

Aug 1, 2025 Follow-Up Score 90

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

FLOOR OF WALK IN FREEZER IS RUSTED. REPLACE WALK IN FREEZER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS. ---------------------------------------------------------------------------------------------------------------------------- ONE COOLER (PREP LINE COOLER LEFT SIDE OF COOK LINE) SEEMS UNABLE TO KEEP FOOD A REPAIR OR REPLACE ANY COOLER THAT IS NOT KEEPING FOOD AT

Code MN Rule 4626.0735AB
Serious Priority 1
Discontinue use of unpasteurized eggs or egg products in the preparation of food such as Caesar salad, hollandaise or béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages, and other foods that are not cooked as specified in 4626.0340.

OBSERVED HOUSE MADE MAYONNAISE MADE WITH RAW SHELL EGGS. DISCONTINUE USING RAW EGGS FOR MAYONNAISE. REPLACE RAW EGGS FOR PASTEURIZED EGGS. NOTE: AS AN ALTERNATIVE YOU COULD ADD A COMPLETE CONSUMER WARNING TO YOUR MENU ON ANY ITEM THAT HAVE MAYONNAISE. BUT PASTEURIZED EGGS IS A SAFER ALTERNATIVE.

Code MN Rule 4626.0245
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: MAYONNAISE AT 50F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS FOR NOW. MONITOR FOODS EVERY HOUR. KEEP A LOG FOR NOW. IF FOUND AGAIN, THIS VIOLATION WILL GENERATE A CITATION ON ANY FUTURE INSPECTION. CITATIONS START AT $200. NOTE: KEEP PREP LINE COOLERS CLOSED WHEN NOT IN USE. KITCHEN AMBIENT TEMPERATURE IS WAY TOO HOT FOR THESE UNITS TO KEEP UP. DO NOT USE COOLERS BY THE COOK LINE TO COOL ANY FOOD. USE THE WALK IN COOLER FOR COOLING. MOVE FOOD INTO THESE COOLERS THAT ARE PRE-CHILL TO

Code MN Rule 4626.0395A2
Not serious Priority 2
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

OBSERVED A LARGE POT WITH OLD OIL STORED IN FRONT OF HAND SINK. ALSO, CILANTRO STORED INSIDE HAND SINK. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.

Code MN Rule 4626.1110AB

Jul 22, 2025 Follow-Up Score 90

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

FLOOR OF WALK IN FREEZER IS RUSTED. REPLACE WALK IN FREEZER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS.

Code MN Rule 4626.0735AB
Serious Priority 1
Discontinue use of unpasteurized eggs or egg products in the preparation of food such as Caesar salad, hollandaise or béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages, and other foods that are not cooked as specified in 4626.0340.

OBSERVED HOUSE MADE MAYONNAISE MADE WITH RAW SHELL EGGS. DISCONTINUE USING RAW EGGS FOR MAYONNAISE. REPLACE RAW EGGS FOR PASTEURIZED EGGS. NOTE: AS AN ALTERNATIVE YOU COULD ADD A COMPLETE CONSUMER WARNING TO YOUR MENU ON ANY ITEM THAT HAVE MAYONNAISE. BUT PASTEURIZED EGGS IS A SAFER ALTERNATIVE.

Code MN Rule 4626.0245
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: MAYONNAISE AT 55F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS FOR NOW. MONITOR FOODS EVERY HOUR. KEEP A LOG FOR NOW. IF FOUND AGAIN, THIS VIOLATION WILL GENERATE A CITATION ON ANY FUTURE INSPECTION. CITATIONS START AT $200. NOTE: KEEP PREP LINE COOLERS CLOSED WHEN NOT IN USE. KITCHEN AMBIENT TEMPERATURE IS WAY TOO HOT FOR THESE UNITS TO KEEP UP.

Code MN Rule 4626.0395A2
Not serious Priority 2 Corrected on site
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

OBSERVED A LARGE, TALL FAN STORED IN FRONT OF HAND WASHING SINK (LEFT OF COOK LINE). ALSO A STRAINER WITH GREEN LEAFY VEGGIES STORED ON HAND SINK, DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.

Code MN Rule 4626.1110AB
Not serious Priority 3
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

THE INTERIOR OF THE MICROWAVE OVEN WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN OVEN DAILY.

Code MN Rule 4626.0850
Not serious Priority 3
Keep the plumbing system in good repair.

PLUG FOR FIRST BASIN WAS NOT WORKING AT 3-COMP SINK. REPLACE OR FIX PLUG TO BE ABLE TO HOLD WATER AT 3-COMP SINK.

Code MN Rule 4626.1040B
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

OBSERVED DIRTY - MOLDY ICE MACHINE. CLEAN ICE MACHINE AS NEEDED.

Code MN Rule 4626.0845E

Jul 7, 2025 Routine Score 62

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

FLOOR OF WALK IN FREEZER IS RUSTED. REPLACE WALK IN FREEZER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS.

Code MN Rule 4626.0735AB
Serious Priority 1
Discontinue use of unpasteurized eggs or egg products in the preparation of food such as Caesar salad, hollandaise or béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages, and other foods that are not cooked as specified in 4626.0340.

OBSERVED HOUSE MADE MAYONNAISE MADE WITH RAW SHELL EGGS. DISCONTINUE USING RAW EGGS FOR MAYONNAISE. REPLACE RAW EGGS FOR PASTEURIZED EGGS. NOTE: AS AN ALTERNATIVE YOU COULD ADD A COMPLETE CONSUMER WARNING TO YOUR MENU ON ANY ITEM THAT HAVE MAYONNAISE. BUT PASTEURIZED EGGS IS A SAFER ALTERNATIVE.

Code MN Rule 4626.0245
Not serious Priority 2
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

ESTABLISHMENT DOES PAR-COOKING OF PROTEINS SUCH AS CHICKEN. NO WRITTEN PROCEDURE AVAILABLE DURING INSPECTION. SUBMIT / PROVIDE WRITTEN DOCUMENTATION FOR YOUR NON-CONTINUOUS COOKING PROCEDURE. KEEP A COPY OF YOUR APPROVED WRITTEN PROCEDURE ON SITE FOR YEARLY REVIEW. REVIEW AND FILL OUT ATTACHED DOCUMENT. THEN SUBMIT TO HEALTH INSPECTOR FOR APPROVAL.

Code MN Rule 4626.0349F
Serious Priority 1 Corrected on site
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

OBSERVED FOOD WORKER DONNING GLOVES AND USING THE SAME GLOVES FOR MULTIPLE TASKS. CHANGE GLOVES WHEN SWITCHING TASKS OR IF THEY GET SOILED, ETC. FOOD WORKER GOT RID OF CONTAMINATED GLOVES.

Code MN Rule 4626.0287A
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 STYROFOAM SHELLS FOR “TO-GO” FOOD CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

Code MCO 204.30A
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE MULTIPLE UNITS. FOR EXAMPLE: SHRIMP AT 42F AND MAYONNAISE AT 49F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS FOR NOW. MONITOR FOODS EVERY HOUR. KEEP A LOG FOR NOW. IF FOUND AGAIN, THIS VIOLATION MAY GENERATE A CITATION. CITATIONS START AT $200. NOTE: KEEP PREP LINE COOLERS CLOSED WHEN NOT IN USE. KITCHEN AMBIENT TEMPERATURE IS WAY TOO HOT FOR THESE UNITS TO KEEP UP.

Code MN Rule 4626.0395A2
Not serious Priority 2
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP TCS FOOD OUT OF MECHANICAL REFRIGERATION. FOR EXAMPLE: RAW SPROUTS AND TAPIOCA PEARLS FOR BOBBA TEA. OPERATOR WAS NOT ABLE TO PROVIDE WRITTEN PROCEDURE THAT DESCRIBE HOW TO USE TPHC AT THIS ESTABLISHMENT. PROVIDE A WRITTEN DOCUMENT WITH A CLEAR PROCEDURE ON HOW TO USE TPHC FOR THIS SPECIFIC FOOD ITEMS. GUIDANCE DOCUMENT AND HANDOUT ARE ATTACHED TO THIS REPORT. HAVE WRITTEN DOCUMENT AVAILABLE FOR YEARLY REVIEW AND EMPLOYEE TRAININGS.

Code MN Rule 4626.0408A
Not serious Priority 2
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

THE PERSON IN CHARGE WAS NOT ABLE TO MENTION “VOMITING / DIARRHEA” AS SYMPTOMS FOR EXCLUDING FOOD WORKERS. INCLUDE THIS INFORMATION IN THE EMPLOYEE HEALTH TRAINING POLICY AND PROCEDURES. -------------------------------------------------------------------------------------------------------------------------------------------------------------------------- THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.

Code MN Rule 4626.0030BCQ
Serious Priority 1
Sanitize food contact surfaces before using and after cleaning.

OPERATOR WAS WASHING AND RINSING WITH NO SANITIZING STEP LARGE EQUIPMENT SUCH AS A MEAT SLICER. THIS WAS ASSESSED DURING QUESTIONING THE KITCHEN PERSONNEL. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT / UTENSILS WITH AN APPROVED SANITIZER. THIS WAS REVIEWED ON SITE.

Code MN Rule 4626.0900
Serious Priority 1
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.

Code MN Rule 4626.0040D
Not serious Priority 2
Have hand soap at all handwashing sinks.

NO HAND SOAP AVAILABLE AT HANDWASHING SINK IN THE WARE WASHING ROOM. KEEP HANDWASHING SINKS FULLY STOCKED. NOTE: OTHER HAND WASHING SINKS WERE FULLY STOCKED NEARBY.

Code MN Rule 4626.1440
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 TOWELS WERE MISSING AT HANDWASHING SINK LOCATED ON THE LEFT SIDE OF THE COOK LINE. KEEP ALL HAND SINKS FULLY STOCKED AT ALL TIMES. PIC PROVIDED TOWELS DURING INSPECTION.

Code MN Rule 4626.1445
Not serious Priority 2
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

OBSERVED A LARGE, TALL FAN STORED IN FRONT OF HAND WASHING SINK (LEFT OF COOK LINE). DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.

Code MN Rule 4626.1110AB
Serious Priority 1
Keep a log to record employee illness symptoms. Have it available upon request.

NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. KEEP LOG UP TO DATE. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO YOUR EMAIL.

Code MN Rule 4626.0040C
Not serious Priority 3
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

THE INTERIOR OF THE MICROWAVE OVEN WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN OVEN DAILY.

Code MN Rule 4626.0850
Not serious Priority 3
Keep the plumbing system in good repair.

PLUG FOR FIRST BASIN WAS NOT WORKING AT 3-COMP SINK. REPLACE OR FIX PLUG TO BE ABLE TO HOLD WATER AT 3-COMP SINK.

Code MN Rule 4626.1040B
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

OBSERVED DIRTY - MOLDY ICE MACHINE. CLEAN ICE MACHINE AS NEEDED.

Code MN Rule 4626.0845E
Not serious Priority 2
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS, MANY REPEAT AND ONGOING VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.

Code MN Rule 4626.0035DGHIKM

Jul 30, 2024 Follow-Up Score 96

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

FLOOR OF WALK IN FREEZER IS RUSTED. REPLACE WALK IN FREEZER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS.

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.

DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE / REFILL DISH MACHINE.

Code MN Rule 4626.0805C1

Jul 16, 2024 Follow-Up Score 80

Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE PREP LINE COOLER #2. FOR EXAMPLE: SHRIMP AT 44F AND SAUSAGE AT 43.3F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS FOR NOW AND ALSO TO KEEP LIDS CLOSED WHEN NOT USING THE UNIT.

Code MN Rule 4626.0395A2
Not serious Priority 2
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

ESTABLISHMENT DOES PAR-COOKING OF PROTEINS SUCH AS CHICKEN. NO WRITTEN PROCEDURE AVAILABLE DURING INSPECTION. SUBMIT / PROVIDE WRITTEN DOCUMENTATION FOR YOUR NON-CONTINUOUS COOKING PROCEDURE. KEEP A COPY OF YOUR APPROVED WRITTEN PROCEDURE ON SITE FOR YEARLY REVIEW. REVIEW AND FILL OUT ATTACHED DOCUMENT. THEN SUBMIT TO HEALTH INSPECTOR FOR APPROVAL.

Code MN Rule 4626.0349F
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

FLOOR OF WALK IN FREEZER IS RUSTED. REPLACE WALK IN FREEZER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS. ----------------------------------------------------------------------------------------------------------------------- PREP LINE COOLER 2 SEEM UNABLE TO KEEP FOOD AT REPAIR THIS COOLER

Code MN Rule 4626.0735AB
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 PLASTICS FOR “TO-GO” FOOD CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS.

Code MCO 204.30B
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.

DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE / REFILL DISH MACHINE.

Code MN Rule 4626.0805C1
Not serious Priority 2
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP TCS FOOD OUT OF MECHANICAL REFRIGERATION. FOR EXAMPLE: RAW SPROUTS AND TAPIOCA PEARLS FOR BOBBA TEA.. OPERATOR WAS NOT ABLE TO PROVIDE WRITTEN PROCEDURE THAT DESCRIBE HOW TO USE TPHC AT THIS ESTABLISHMENT. PROVIDE A WRITTEN DOCUMENT WITH A CLEAR PROCEDURE ON HOW TO USE TPHC FOR THIS SPECIFIC FOOD ITEMS. GUIDANCE DOCUMENT AND HANDOUT ARE ATTACHED TO THIS REPORT. HAVE WRITTEN DOCUMENT AVAILABLE FOR YEARLY REVIEW AND EMPLOYEE TRAININGS.

Code MN Rule 4626.0408A
Serious Priority 1
Sanitize food contact surfaces before using and after cleaning.

OPERATOR WAS WASHING AND RINSING WITH NO SANITIZING STEP AT THE 3-COMP SINK. THIS WAS ASSESSED DURING QUESTIONING THE PIC. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT / UTENSILS WITH AN APPROVED SANITIZER. THIS WAS REVIEWED ON SITE.

Code MN Rule 4626.0900
Serious Priority 1
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.

Code MN Rule 4626.0040D

Jul 3, 2024 Follow-Up Score 78

Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE PREP LINE COOLER #2. FOR EXAMPLE: SHRIMP AT 42.2F AND CHICKEN AT 52F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS FOR NOW.

Code MN Rule 4626.0395A2
Not serious Priority 2
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

ESTABLISHMENT DOES PAR-COOKING OF PROTEINS SUCH AS CHICKEN. NO WRITTEN PROCEDURE AVAILABLE DURING INSPECTION. SUBMIT / PROVIDE WRITTEN DOCUMENTATION FOR YOUR NON-CONTINUOUS COOKING PROCEDURE. KEEP A COPY OF YOUR APPROVED WRITTEN PROCEDURE ON SITE FOR YEARLY REVIEW. REVIEW AND FILL OUT ATTACHED DOCUMENT. THEN SUBMIT TO HEALTH INSPECTOR FOR APPROVAL.

Code MN Rule 4626.0349F
Not serious Priority 3
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.

OBSERVED GREASE DROPS HANGING FROM KITCHEN HOOD. CLEAN KITCHEN HOOD AS NEEDED.

Code MN Rule 4626.0565
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

LOWBOY COOLER WAS COLLECTING WATER. TOWELS WERE ABSORBING WATER ON THE BOTTOM. REPAIR THIS COOLER TO FIX WATER LEAK. REMOVE TOWELS. --------------------------------------------------------------------------------------------------------------- FLOOR OF WALK IN FREEZER IS RUSTED. REPLACE WALK IN FREEZER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS. ----------------------------------------------------------------------------------------------------------------------- PREP LINE COOLER 2 SEEM UNABLE TO KEEP FOOD AT REPAIR THIS COOLER

Code MN Rule 4626.0735AB
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 PLASTICS FOR “TO-GO” FOOD CONTAINERS. USE UP OLD MATERIAL QUICKLY OR TAKE UNAPPROVED MATERIAL OUT OF THE ESTABLISHMENT. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS.

Code MCO 204.30B
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.

DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE / REFILL DISH MACHINE.

Code MN Rule 4626.0805C1
Not serious Priority 2
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP TCS FOOD OUT OF MECHANICAL REFRIGERATION. FOR EXAMPLE: RAW SPROUTS AND TAPIOCA PEARLS FOR BOBBA TEA. OPERATOR WAS NOT ABLE TO PROVIDE WRITTEN PROCEDURE THAT DESCRIBE HOW TO USE TPHC AT THIS ESTABLISHMENT. PROVIDE A WRITTEN DOCUMENT WITH A CLEAR PROCEDURE ON HOW TO USE TPHC FOR THIS SPECIFIC FOOD ITEMS. GUIDANCE DOCUMENT AND HANDOUT ARE ATTACHED TO THIS REPORT. HAVE WRITTEN DOCUMENT AVAILABLE FOR YEARLY REVIEW AND EMPLOYEE TRAININGS.

Code MN Rule 4626.0408A
Not serious Priority 2
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

THE PERSON IN CHARGE WAS NOT ABLE TO MENTION “VOMITING / DIARRHEA” AS SYMPTOMS FOR EXCLUDING FOOD WORKERS. INCLUDE THIS INFORMATION IN THE EMPLOYEE HEALTH TRAINING POLICY AND PROCEDURES.

Code MN Rule 4626.0030BCQ
Serious Priority 1
Sanitize food contact surfaces before using and after cleaning.

OPERATOR WAS WASHING AND RINSING WITH NO SANITIZING STEP AT THE 3-COMP SINK. THIS WAS ASSESSED DURING QUESTIONING THE PIC. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT / UTENSILS WITH AN APPROVED SANITIZER. THIS WAS REVIEWED ON SITE.

Code MN Rule 4626.0900
Serious Priority 1
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.

Code MN Rule 4626.0040D

Jun 20, 2024 Routine Score 64

Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE PREP LINE COOLER #2. FOR EXAMPLE: SHRIMP AT 45F AND CHICKEN AT 47F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS FOR NOW. ------------------------------------------------------------------------------------------------------------------------- OBSERVED BOBBA PEARLS STORED AT ROOM TEMPERATURE. TAPIOCA PEARLS WERE REGISTERING 69F. EITHER KEEP THIS FOOD ITEM UNDER MECHANICAL REFRIGERATION OR USE TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO DEAL WITH THIS TCS FOOD. SEE FORM AND HANDOUT ATTACHED. ---------------------------------------------------------------------------------------------------------------------------- OBSERVED RAW SEED SPROUTS STORED AT ROOM TEMPERATURE. EITHER KEEP THIS FOOD ITEM UNDER MECHANICAL REFRIGERATION OR USE TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO DEAL WITH THIS TCS FOOD. SEE FORM AND HANDOUT ATTACHED.

Code MN Rule 4626.0395A2
Not serious Priority 2
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

ESTABLISHMENT DOES PAR-COOKING OF PROTEINS SUCH AS CHICKEN. NO WRITTEN PROCEDURE AVAILABLE DURING INSPECTION. SUBMIT / PROVIDE WRITTEN DOCUMENTATION FOR YOUR NON-CONTINUOUS COOKING PROCEDURE. KEEP A COPY OF YOUR APPROVED WRITTEN PROCEDURE ON SITE FOR YEARLY REVIEW. REVIEW AND FILL OUT ATTACHED DOCUMENT. THEN SUBMIT TO HEALTH INSPECTOR FOR APPROVAL.

Code MN Rule 4626.0349F
Not serious Priority 2
Use effective cooling methods to cool TCS foods.

OBSERVED LARGE CONTAINER WITH BEEF BROTH (PHO) DURING THE COOLING PROCESS. FOOD WAS REGISTERING AROUND 46F. FOOD WAS MADE YESTERDAY. DO NOT USE LARGE CONTAINERS TO COOL FOOD. USE A COOLING SYSTEM TO RAPIDLY COOL FOODS. FOR EXAMPLE COOL FOOD BY: 1. PLACING THE FOOD IN SHALLOW PANS; 2. SEPARATING THE FOOD INTO SMALLER PORTIONS 3. USING RAPID COOLING EQUIPMENT; 4. STIRRING THE FOOD IN A CONTAINER PLACED IN AN ICE WATER BATH; 5. USING CONTAINERS THAT FACILITATE HEAT TRANSFER; 6. ADDING ICE AS AN INGREDIENT; OR OTHER EFFECTIVE METHODS OR COMBINATION OF THE METHODS DESCRIBED. FOOD WAS DISCARDED.

Code MN Rule 4626.0390A
Serious Priority 1
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

OBSERVED LARGE CONTAINER WITH BEEF BROTH (PHO) DURING THE COOLING PROCESS. FOOD WAS REGISTERING AROUND 46F. FOOD WAS MADE YESTERDAY. NO COOLING CURVE LOG WAS AVAILABLE FOR THIS FOOD. YOU MUST FOLLOW THE COOLING CURVE AND EFFICIENTLY COOL YOUR FOOD FROM 135F TO 41F OR BELOW IN LESS THAN 6 HOURS. FASTER IS BETTER. PIC DISCARDED FOOD IMPROPERLY COOLED. COOLING HANDOUTS AND INFORMATION IS ATTACHED TO YOUR EMAIL.

Code MN Rule 4626.0385A
Not serious Priority 3
Store all food: • In a clean, dry location • At least 6 inches above the floor

OBSERVED CHICKEN STORED DIRECTLY ONTO THE KITCHEN FLOOR. DO NO STORE FOOD ON THE FLOOR. FOOD WAS MOVED OFF THE FLOOR TO A NEARBY TABLE.

Code MN Rule 4626.0300A
Serious Priority 1
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

OBSERVED DISPOSABLE GLOVES BEING WASHED AT HAND SINK. DO NOT WASH GLOVES AS THEY ARE DISPOSABLE / SINGLE USE. CHANGE GLOVES WHEN SWITCHING TASKS OR IF THEY GET SOILED, ETC.

Code MN Rule 4626.0287A
Not serious Priority 3
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.

OBSERVED GREASE DROPS HANGING FROM KITCHEN HOOD. CLEAN KITCHEN HOOD AS NEEDED.

Code MN Rule 4626.0565
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

LOWBOY COOLER WAS COLLECTING WATER. TOWELS WERE ABSORBING WATER ON THE BOTTOM. REPAIR THIS COOLER TO FIX WATER LEAK. REMOVE TOWELS. --------------------------------------------------------------------------------------------------------------- FLOOR OF WALK IN FREEZER IS RUSTED. REPLACE WALK IN FREEZER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS.

Code MN Rule 4626.0735AB
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 STYROFOAM SHELLS AND BLACK PLASTICS FOR “TO-GO” FOOD CONTAINERS. USE UP OLD MATERIAL QUICKLY OR TAKE UNAPPROVED MATERIAL OUT OF THE ESTABLISHMENT. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS.

Code MCO 204.30B
Not serious Priority 2
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

NO THIN PROBE FOOD THERMOMETER AVAILABLE. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.

Code MN Rule 4626.0705B
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.

OBSERVED TOWEL UNDER CUTTING BOARD. REMOVE TOWEL UNDER THE CUTTING BOARD. OTHER OPTIONS WERE DISCUSSED DURING INSPECTION.

Code MN Rule 4626.0915A
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.

NO DATE MARKING SYSTEM OBSERVED FOR FLAN (GLASS DISPLAY COOLER – FRONT). MARK TCS FOODS AND USE THEM WITHIN 7 DAYS FROM THE DAY OF PREPARATION.

Code MN Rule 4626.0400A
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 PLYWOOD COVERING SHELF INSIDE WAREWASHING ROOM. WOOD IS ABSORBENT AND NOT ALLOWED. REMOVE WOOD.

Code MN Rule 4626.0495
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.

DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE / REFILL DISH MACHINE.

Code MN Rule 4626.0805C1
Not serious Priority 2
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP TCS FOOD OUT OF MECHANICAL REFRIGERATION. FOR EXAMPLE: RAW SPROUTS AND TAPIOCA PEARLS FOR BOBBA TEA. OPERATOR WAS NOT ABLE TO PROVIDE WRITTEN PROCEDURE THAT DESCRIBE HOW TO USE TPHC AT THIS ESTABLISHMENT. PROVIDE A WRITTEN DOCUMENT WITH A CLEAR PROCEDURE ON HOW TO USE TPHC FOR THESE FOOD ITEMS. GUIDANCE DOCUMENT AND HANDOUT ARE ATTACHED TO THIS REPORT. HAVE WRITTEN DOCUMENT AVAILABLE FOR YEARLY REVIEW AND EMPLOYEE TRAININGS.

Code MN Rule 4626.0408A
Not serious Priority 2
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

THE PERSON IN CHARGE WAS NOT ABLE TO MENTION “VOMITING / DIARRHEA” AS SYMPTOMS FOR EXCLUDING FOOD WORKERS. INCLUDE THIS INFORMATION IN THE EMPLOYEE HEALTH TRAINING POLICY AND PROCEDURES.

Code MN Rule 4626.0030BCQ
Serious Priority 1
Sanitize food contact surfaces before using and after cleaning.

OPERATOR WAS WASHING AND RINSING WITH NO SANITIZING STEP AT THE 3-COMP SINK. THIS WAS ASSESSED DURING QUESTIONING THE PIC. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT / UTENSILS WITH AN APPROVED SANITIZER. THIS WAS REVIEWED ON SITE.

Code MN Rule 4626.0900
Serious Priority 1
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.

Code MN Rule 4626.0040D

Jul 19, 2023 VerRec Score 100

Result: Complete.

Jul 11, 2023 Follow-Up Score 92

Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Measured food (chicken-45, beef-45) above 41 degrees inside prep cooler on right side if facing walk-in cooler. Adjust/repair.

Code MN Rule 4626.0395A2
Serious Priority 1
Sanitize food contact surfaces before using and after cleaning.

Dish machine measured at 0 ppm of chlorine. Ensure dishes are being dipped in sanitizer solution in 3 compartment sink until repaired.

Code MN Rule 4626.0900

Jun 27, 2023 Routine Score 74

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.

1. No date marking on any food- cooked meats and broth inside walk-in cooler. Per operator everything is only 2-3 days since making. 2. Frozen cooked meats do not have an effective date marking system. The PIC must know how long the food was out before freezing to ensure proper date marking is taking place. Date mark food as described above.

Code MN Rule 4626.0400A
Serious Priority 1
When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.

Bean sprouts are not labeled with time removed from cooler. Per operator it has been 2 hours. Keep track of time with label to ensure sprouts are used or discarded within 4 hours.

Code MN Rule 4626.0408B
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

1. Measured beef above 41 degrees in top section of left 3 door prep cooler. The meat was stored double panned which does not allow for proper heat transfer. Discontinue storing food in this manner. Meat was dumped into single container below. 2. Measured food(chicken-43, tofu-45) above 41 degrees in right 3 door prep cooler. Adjust cooler or repair if necessary. 3. Observed milk on counter near drink making station. Milk must be kept stored inside refrigerator when not in use.

Code MN Rule 4626.0395A2
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

Missing paper towels at both hand sinks. Keep stocked at all times.

Code MN Rule 4626.1445
Serious Priority 1
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

Observed employee cutting ready to eat meat with bare hands. Instructed to halt, wash hands, and wear gloves. Ensure all employees are using gloves properly.

Code MN Rule 4626.0225A
Not serious Priority 3
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

Observed hand sink near drink area not sealed to wall. Seal.

Code MN Rule 4626.0725A
Not serious Priority 3 Corrected on site
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Observed wet wiping cloths stored on counters throughout establishment. Keep stored in sanitizing solution when not in use. Towels moved to sani bucket.

Code MN Rule 4626.0285B
Not serious Priority 2 Corrected on site
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Observed gloves stored inside hand sink. Gloves were removed. Discontinue storing anything in hand sink.

Code MN Rule 4626.1110AB
Not serious Priority 3
Protect food from cross-contamination by using packages or covered containers.

Observed uncovered food inside walk-in cooler. Keep covered at all times unless in cooling mode. Instructed to cover with lids or plastic wrap.

Code MN Rule 4626.0235A(4)
Serious Priority 1 Corrected on site
Separate raw animal foods from ready-to-eat foods.

Observed a sheet pan of raw beef and of raw chicken stored on top of a box of limes and jalapeños. Sheet pans were moved. Raw foods need to be kept separate from ready to eat foods. Store raw animal food separate from each other and according to cook temperature.

Code MN Rule 4626.0235A(1)
Serious Priority 1
Sanitize food contact surfaces before using and after cleaning.

Dish machine sanitizing is not in working order and measured at 0 ppm. Per operator the tube needs to be replaced and has already been ordered. Instructed to use 3 compartment for sanitizing dip after washing in dish machine.

Code MN Rule 4626.0900

Establishment

Year by year

Inspections