Yuan Yuan LLC

Year	Inspections	Violations	Serious
2026	1	13	2
2025	2	25	6
2024	2	19	5
2023	2	13	2

Jul 28, 2026 Routine Score 92

Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Observed the walls behind the cookline and prep area handwashing sinks to be soiled. Observed the walls and floors of the dry storage area to be soiled. Observed the floors and walls behind the wok table to be soiled. Observed the continuous tile floors of the walk-in coolers to be soiled. Clean and keep physical facilities clean.

Code MN Rule 4626.1520A
Not serious Priority 3
Keep the physical facilities in good repair.

Observed broken floor tiles between the prep area handwashing sink and 3-compartment sink. Observed the walls in the dry storage area to be damaged. Repair and keep physical facilities in good repair.

Code MN Rule 4626.1515
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 storage racks in the walk-in cooler to be severely rusted and no longer easily cleanable. Replace racking.

Code MN Rule 4626.0495
Serious Priority 1
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.

Observed raw chicken to be stored over shelled eggs in the walk-in cooler. Person-in-Charge was instructed to rearrange items when lunch rush slowed. A handout showing the proper storage of raw animal foods will be included in this report. Store raw animal foods according to required cooking temperature.

Code MN Rule 4626.0235A(2)
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 restaurant to not have recycling collection. Information on the Green-to-Go ordinance will be included in this report. Provide recycling collection for use by customers.

Code MCO 204.30B
Not serious Priority 3
Keep non-food contact equipment surfaces clean.

Observed the gaskets of the fryer station cooler to be soiled. Clean and keep equipment clean.

Code MN Rule 4626.0855
Not serious Priority 3
Keep all intake and exhaust air ducts and filters clean.

Observed the hood filters to be soiled. Clean and keep hood filters clean.

Code MN Rule 4626.1530A
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed the gaskets of the fryer station cooler, the cookline low cooler, the walk-in cooler, and the walk-in freezer to be torn. Observed there to be ice build-up in the walk-in freezer. Service equipment and keep equipment in good repair.

Code MN Rule 4626.0735AB
Not serious Priority 3
Only use single-service items one time.

Observed restaurant to be reusing bulk sauce containers for the storage of food items. Only use single-use bulk containers once.

Code MN Rule 4626.0830
Not serious Priority 3
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

Observed the prep sink and 3-compartment sink to not be sealed/caulked to the walls. Caulk sinks to the walls.

Code MN Rule 4626.0725A
Not serious Priority 3
Label all containers of food and food ingredients with their common name.

Observed bulk containers of MSG in the dry storage area to not be labeled. Label all containers of food ingredients once removed from original packaging.

Code MN Rule 4626.0240
Serious Priority 1 Corrected on site
Sanitize food contact surfaces before using and after cleaning.

Observed employee to wash a food container, but to not complete a sanitize step. The food container was returned to the 3-compartment sink and properly washed, rinsed, and sanitized. Make sure employees wash, rinse, and sanitize food contact surfaces.

Code MN Rule 4626.0900
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 and black plastic containers used for food packaging. Information on the Green-to-Go ordinance will be included in this report. Make sure all takeout out containers are recyclable.

Code MCO 204.30A

Jul 29, 2025 Follow-Up Score 92

Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Observed the floors under the cookline prep table, the wok table and fryers, under the cookline coolers, the continuous floors of the walk-in cooler, the floors under the prep sink and 3-compartment sink, and by the water heater/mop sink to be heavily soiled. Observed the floors in the dry storage area to be heavily soiled. Clean and keep physical facilities clean.

Code MN Rule 4626.1520A
Not serious Priority 3
Keep the physical facilities in good repair.

Observed there to be missing and bent/bowing ceiling in the kitchen. Observed there to be damaged floor tiles by the prep and 3- compartment sink. Observed the caulking around the 3-compartment sink to be damaged. Repair and keep physical facilities in good repair.

Code MN Rule 4626.1515
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 multiple food storage and prep racks to be lined with cardboard. Remove cardboard and make sure all food equipment is smooth and easily cleanable.

Code MN Rule 4626.0495
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 eggs and raw chicken to be stored directly over raw produce items in the walk-in cooler. These items were rearranged during inspection. Make sure raw meat/animal products are stored in a manner that helps prevent contamination of ready-to-eat foods.

Code MN Rule 4626.0235A(2)
Not serious Priority 3
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

Observed black plastic and styrofoam takeout containers to be used. These containers are not recyclable and are not allowed under Green-to-Go rules. Make sure that all takeout containers are allowed under Green-to-Go rules.

Code MCO 204.30B
Not serious Priority 3
Keep non-food contact equipment surfaces clean.

Observed the sides of the fryers, sides of the cookline coolers, and the gaskets of the low cooler to be soiled. Clean and keep equipment clean.

Code MN Rule 4626.0855
Not serious Priority 3
Keep all intake and exhaust air ducts and filters clean.

Observed the hood filters to be heavily soiled. Clean and keep hood filters clean.

Code MN Rule 4626.1530A
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed the gaskets in the low cooler, customer area stand-up cooler, walk-in cooler, and walk-in freezer to be torn. Observed the air temperature in the cookline low cooler to be 49 degrees F. Do not store TCS foods in this cooler until it can hold temperatures of 41 degrees F or cooler. Repair and keep equipment in good repair.

Code MN Rule 4626.0735AB
Not serious Priority 3
Store all food: • In a clean, dry location • At least 6 inches above the floor

Observed numerous containers of food products to be stored directly on the floor in the walk-in cooler and walk-in freezer. Store all food products on racks at least 6 inches above the floor.

Code MN Rule 4626.0300A
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Observed raw chicken, raw beef, and raw shrimp in the cookline top cooler to be at temperatures of 44 and 45 degrees F. Observed dumplings in the cookline low cooler to be at a temperature of 43 degrees F. Person-in-Charge stated that the food was moved into the cooler 2 hours prior to inspection and that the cooler top has been kept open during lunch hours. Person-in-Charge was instructed to monitor temperature of food products to make sure they get to a temperature of 41 degrees F or below. Person-in-Charge was instructed to discard items that do not reach temperatures of 41 degrees F or below in the next hour. Make sure all cold TCS foods are kept at a temperature of 41 degrees F or colder.

Code MN Rule 4626.0395A2
Not serious Priority 3
Only use single-service items one time.

Observed bulk sauce containers to be reused for the storage of raw meats and raw vegetables. Make sure bulk sauce containers are only used once and not reused.

Code MN Rule 4626.0830

Jul 15, 2025 Routine Score 84

Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Observed the floors under the cookline prep table, the wok table and fryers, under the prep sink and 3-compartment sink, and by the water heater/mop sink to be heavily soiled. Observed the floors and walls in the dry storage area to be heavily soiled. Clean and keep physical facilities clean.

Code MN Rule 4626.1520A
Not serious Priority 3
Keep the physical facilities in good repair.

Observed there to be missing and bent/bowing ceiling in the kitchen. Observed there to be damaged floor tiles by the prep and 3-compartment sink. Observed the caulking around the 3-compartment sink to be damaged. Repair and keep physical facilities in good repair.

Code MN Rule 4626.1515
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 multiple food storage and prep racks to be lined with cardboard. Remove cardboard and make sure all food equipment is smooth and easily cleanable.

Code MN Rule 4626.0495
Serious Priority 1 Corrected on site
Separate raw animal foods from ready-to-eat foods.

Observed multiple containers of raw beef to be stored directly over containers of cooked shrimp in the walk-in cooler. These items were rearranged during inspection. Make sure raw animal meats are stored in a manner that prevents potential contamination of ready-to-eat foods.

Code MN Rule 4626.0235A(1)
Serious Priority 1
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.

Observed multiple containers of raw chicken to be stored directly over containers of raw beef and raw pork in the walk-in cooler. Make sure that raw meats are stored according to required cooking temperature.

Code MN Rule 4626.0235A(2)
Not serious Priority 3
Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.

Observed rice paddles to be stored in a cup of standing water. Make sure rice paddles are stored in running water to flush food debris.

Code MN Rule 4626.0275D
Not serious Priority 3
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

Observed black plastic and styrofoam takeout containers to be used. These containers are not recyclable and are not allowed under Green-to-Go rules. Information on Green-to-Go rules will be included in this report. Make sure that all takeout containers are allowed under Green-to-Go rules.

Code MCO 204.30B
Not serious Priority 3
Keep non-food contact equipment surfaces clean.

Observed the sides of the fryers, the gaskets of the low cooler, and the exterior of the bulk storage bins in the dry storage area to be soiled. Clean and keep equipment clean.

Code MN Rule 4626.0855
Not serious Priority 3
Keep all intake and exhaust air ducts and filters clean.

Observed the hood filters to be heavily soiled. Clean and keep hood filters clean.

Code MN Rule 4626.1530A
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed the gaskets in the low cooler, customer area stand-up cooler, walk-in cooler, and walk-in freezer to be torn. Observed there to be ice build-up in the walk-in freezer. Repair and keep equipment in good repair.

Code MN Rule 4626.0735AB
Not serious Priority 3
Store all food: • In a clean, dry location • At least 6 inches above the floor

Observed numerous containers of food products to be stored directly on the floor in the walk-in cooler and walk-in freezer. Store all food products on racks at least 6 inches above the floor.

Code MN Rule 4626.0300A
Serious Priority 1 Corrected on site
Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

Observed employee to briefly wash their hands for a few seconds. Employee was instructed to rewash their hands. Make sure employees wash their hands for at least 20 seconds.

Code MN Rule 4626.0070A
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Observed mixed/seasoned raw beef in the cookline top cooler to be at a temperature of 45 degrees F. Person-in-Charge stated that the beef was moved into the cooler 30 minutes prior to inspection and that the beef was just recently in use. Person-in-Charge was instructed to monitor temperature of beef to make sure it gets to a temperature of 41 degrees F or below. Make sure all cold TCS foods are kept at a temperature of 41 degrees F or colder.

Code MN Rule 4626.0395A2
Not serious Priority 3
Only use single-service items one time.

Observed bulk sauce containers to be reused for the storage of raw meats and raw vegetables. Make sure bulk sauce containers are only used once and not reused.

Code MN Rule 4626.0830

Jul 30, 2024 Follow-Up Score 92

Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Observed ceiling tiles in the kitchen area to be soiled and dusty. Observed the walls above the 3- compartment sink to be soiled. Observed the caulking of the 3-compartment sink to have accumulated black mold. Observed the floors under the wok/fryers and the coolers along the cookline to have accumulated grease and food debris. Clean these areas and keep physical facilities clean.

Code MN Rule 4626.1520A
Not serious Priority 3
Keep the physical facilities in good repair.

Observed multiple ceiling tiles to be missing in the kitchen are. Observed the caulking along the 3-compartment sink and the handwashing sink along the cookline to be deteriorating and damaged. Observed cracked and damaged floor tiles by the 3-compartment sink. Observed multiple missing ceiling tiles and bowed/drooping ceiling tiles. Repair these areas and keep physical facilities in good repair.

Code MN Rule 4626.1515
Not serious Priority 3
Only use single-service items one time.

Observed bulk sauce containers to be reused as storage for chicken wings, noodle salad, and raw meats. The containers are designed to be single-use. Do not reuse single-use bulk containers for food storage.

Code MN Rule 4626.0830
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 cardboard to be used as storage racking. Observed the sides and connections of the fryers to be lined with foil wrapping. Remove these items and ensure that non-food contact surfaces are non-absorbent.

Code MN Rule 4626.0495
Serious Priority 1
Separate raw animal foods from ready-to-eat foods.

Observed raw beef to be stored above cooked beef and raw vegetables in the walk-in cooler. Observed raw chicken to be stored above raw vegetables in the walk-in cooler. Cooler was fully stocked and items were not accessible. Employees were instructed to rearrange items as soon as possible. Store raw meats in a way that helps prevent contamination of ready-to-eat foods.

Code MN Rule 4626.0235A(1)
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 to be stored above shelled eggs in the walk-in cooler. Observed raw chicken to be stored above raw beef and raw shrimp in the cold top cooler. Items were rearranged during inspection. Store raw meats according to cooking temperature to prevent potential contamination.

Code MN Rule 4626.0235A(2)
Not serious Priority 3
Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.

Observed rice paddles for cooked white rice to be stored in standing water along the cookline. Store rice paddles in running water.

Code MN Rule 4626.0275D
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 restaurant to be using styrofoam and black plastic for takeout containers. These items are disallowed under the Green-to-Go Ordinance. Green-to-Go flyer was included in initial report. Discontinue use of styrofoam and black plastic containers. Use Green-to-Go compliant takeout containers.

Code MCO 204.30B

Jul 16, 2024 Routine Score 86

Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Observed ceiling tiles in the kitchen area to be soiled and dusty. Observed the walls above the 3- compartment sink to be soiled. Observed the caulking of the 3-compartment sink to have accumulated black mold. Observed the floors under the wok/fryers and the coolers along the cookline to have accumulated grease and food debris. Clean these areas and keep physical facilities clean.

Code MN Rule 4626.1520A
Not serious Priority 3
Keep the physical facilities in good repair.

Observed multiple ceiling tiles to be missing in the kitchen are. Observed the caulking along the 3-compartment sink and the handwashing sink along the cookline to be deteriorating and damaged. Observed cracked and damaged floor tiles by the 3-compartment sink. Repair these areas and keep physical facilities in good repair.

Code MN Rule 4626.1515
Not serious Priority 3
Only use single-service items one time.

Observed bulk sauce containers to be reused as storage for chicken wings, noodle salad, and raw meats. The containers are designed to be single-use. Do not reuse single-use bulk containers for food storage.

Code MN Rule 4626.0830
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 cardboard to be used as storage racking. Observed the sides and connections of the fryers to be lined with foil wrapping. Observed towels to be stored under bowls of raw vegetables along the cookline. Remove these items and ensure that non-food contact surfaces are non-absorbent.

Code MN Rule 4626.0495
Not serious Priority 3
Protect food from cross-contamination by using packages or covered containers.

Observed containers of chicken wings, noodle salad, breaded chicken, and wontons to be uncovered in the walk-in cooler. Cover containers while food is in storage to prevent potential contamination.

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

Observed raw chicken in the cookline cooler to be stored directly over sauces and cooked chicken. These items were rearranged during inspection. Ensure that raw meats are stored below ready-to-eat foods to prevent potential contamination.

Code MN Rule 4626.0235A(1)
Serious Priority 1
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.

Observed raw chicken to be stored above eggs in the walk-in cooler. Observed raw chicken to be stored behind raw beef and raw shrimp in the cold top cooler. Store raw meats according to cooking temperature to prevent potential contamination.

Code MN Rule 4626.0235A(2)
Serious Priority 1 Corrected on site
Remove all unsafe and adulterated foods from the premises.

Observed cooked chicken wings to be stored in the same container and touching raw chicken. The cooked chicken wings were discarded during inspection. Store food products in a way that prevents active contamination and discard food items that have been contaminated.

Code MN Rule 4626.0125
Not serious Priority 3
Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.

Observed rice paddles for cooked white rice to be stored in standing water along the cookline. Store rice paddles in running water.

Code MN Rule 4626.0275D
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 facility to be using styrofoam and black plastic for takeout containers. These items are disallowed under the Green-to-Go Ordinance. A Green-to-Go flyer will be included in this report. Use Green-to-Go compliant takeout containers.

Code MCO 204.30B
Not serious Priority 2
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Observed an employee to wash a towel used for sanitizing in the handwashing sink along the cookline. Ensure that handwashing sinks are used only for employee handwashing.

Code MN Rule 4626.1110AB

Jul 28, 2023 Follow-Up Score 98

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 designated Certified Food Protection Manager (CFPM) Certification was expired according to State of Minnesota registry. Provided initial application for CFPM with emailed routine inspection report. Once approved course is completed and passed, submit to state of Minnesota with copy of certificate and completed application to apply for registration with State of Minnesota. Once certification is obtained, keep on site for inspectors to verify during inspections.

Code MN Rule 4626.0033A
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

A light in the back kitchen was observed missing the cover. Provide adequate shielding to all lights in the kitchen area and maintain.

Code MN Rule 4626.1375A
Not serious Priority 2
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

There were no written procedures for Time as a Public Health Control (TPHC) methods that were being used for General Tso chicken, bean sprouts, and blanched vegetables. Discussed methods for Time as a Public Health Control plan with owner and provided plan in email with report to operator. Complete TPHC plan and maintain on site at all time for inspectors to review during inspections. Update plan with any foods added to the plan accordingly.

Code MN Rule 4626.0408A

Jul 14, 2023 Routine Score 84

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 designated Certified Food Protection Manager (CFPM) certification was expired according to the State of Minnesota Registry. Provided initial application for Certified Food Protection Manager with emailed report. Once an approved course is completed and passed, submit certificate to State of Minnesota with completed application to be registered with the State of Minnesota. Maintain current CFPM at all times.

Code MN Rule 4626.0033A
Not serious Priority 2
Use effective cooling methods to cool TCS foods.

Cooked noodles were observed cooling in deep bins in the Walk In Cooler. Discussed with owner that cooling foods need to be in thin layers spread out so that the food can cool rapidly. Retrain employees to employ effective cooling methods.

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

Noodles cooked 1.5 hours earlier were measured at 77F at the time of inspection. Discussed cooling time and temperature requirements and that the noodles were not going to cool to 70F within the two hours. Discussed cooling foods completely on flat sheet pans in the Walk In Cooler. Once food has cooled to 41F or below, food can be transferred to more compact containers for space. Noodles were spread onto thin sheet pans in thin layers to finish cooling rapidly. Retrain staff and change cooling procedures to safely cool foods within the time/temperature requirements.

Code MN Rule 4626.0385A
Not serious Priority 2
Have hand soap at all handwashing sinks.

Hand soap was not available at the back handwash sink at the time of inspection. Provide and maintain soap at each hand station for cleansing hands.

Code MN Rule 4626.1440
Serious Priority 1
Food workers must wash their hands before starting food preparation tasks.

Food employee was observed cracking a raw egg into a pot for a food order. Employee then went about preparing the rest of the order without washing hands. Discussed with owner that when employees work with raw food or change tasks to work with ready-to-eat foods, they must wash their hands before doing so to prevent contaminating the ready-to-eat food. Retrain employees to wash hands when changing tasks. Monitor and correct employees who deviate from safe food handling practices.

Code MN Rule 4626.0075A
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

A light in the back kitchen area was observed missing the cover. Provide adequate shielding to all lights in the kitchen area.

Code MN Rule 4626.1375A
Not serious Priority 2
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Food employee was observed washing a utensil in the handwash sink. Discussed with owner that employees should place equipment and utensils that need to be washed in the dish area and use a clean utensil to continue food preparation. The handwash sink must be used only for handwashing. Retrain employees to only wash hands in the hand wash sink.

Code MN Rule 4626.1110AB
Not serious Priority 3
Store all food: • In a clean, dry location • At least 6 inches above the floor

Bags of carrots, onions, chicken and vegetables were observed stored on the floor in the Walk In Cooler and kitchen area. Store all food up at least 6 inches off the floor to prevent contaminating the food.

Code MN Rule 4626.0300A
Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Floors behind the fryers, woks, and rice cookers were observed with accumulated grease and food debris. Floors underneath the Prep Cooler and Prep table across the fryers were also observed with accumulated food debris. Clean floors and maintain clean to sight and touch.

Code MN Rule 4626.1520A
Not serious Priority 2
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

There were no written procedures for the Time as a Public Health Control methods that were being used for General Tso Chicken, bean sprouts, and blanched vegetables. Discussed methods for Time as a Public Health Control plan with owner and provided plan in email with report to operator. Complete Time as a Public Health control written procedure and maintain on site at all times for inspector to review during inspections. Update plan with any foods added to the plan.

Code MN Rule 4626.0408A

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