Joy Luck Restaurant

Year by year

Inspections

1. Jul 22, 2026 Routine Score 92
   • Not serious Priority 3

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

     Observed severe ice accumulation in the walk-in freezer. Empty and defrost. Service equipment and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed the walls behind the dish machine and 3-compartment sink to be soiled. Observed the floors under the dish machine and 3-compartment sink to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the gaskets of the meat cooler and cookline low cooler to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0855

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     Observed raw shelled eggs to be stored above ready-to-eat produce in the walk-in cooler. Items were rearranged during inspection. Make sure raw animal foods are stored in a way that helps prevent contamination of ready-to-eat foods.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

     Only use single-service items one time.

     Observed bulk containers of soy sauce to be reused as storage for noodles and other foods. Only use single-use 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, dish machine drain board, and 3-comprtment sink to not be properly sealed to the wall. Recaulk and seal sinks to the wall.

     Code MN Rule 4626.0725A

   • Serious Priority 1 Corrected on site

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed employee to wipe their face, clean out the wok, and then move to resume food handling without washing their hands. Employee was instructed to wash their hands. Make sure that employees wash their hands once they have become contaminated.

     Code MN Rule 4626.0075B-J

2. Jul 24, 2025 Follow-Up Score 100
   • Not serious Priority 3

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

     Observed significant ice build-up in the walk-in freezer. Observed the condenser lines in the walk-in cooler to be leaking. Repair and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed the floors under the cookline coolers to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

3. Jul 10, 2025 Routine Score 88
   • Serious Priority 1

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

     Observed raw chicken, cooked chicken, raw beef, and pork dumplings in the cookline cooler to be at temperatures of 44-45 degrees F. Person-in-Charge stated that the foods were moved into the cooler 1.5 hours prior to inspection. TCS foods from this cooler were moved into working refrigeration. Person-in-Charge was instructed to monitor temperatures of TCS foods moved from this cooler to make sure they get to temperatures of 41 degrees F or colder. Make sure cold TCS foods are kept at a temperature of 41 degrees F or colder.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed there to be a significant amount of ice build-up in the walk-in freezer. Defrost. Observed the air temperature of the cookline cooler to be 50 degrees F. All TCS foods were removed from this cooler. Service cooler and make sure that it can hold food temperatures at 41 degrees F or colder. Keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed the floors under the wok table, fryers, and coolers along the cookline to be heavily soiled. Observed the walls behind the dish machine to be heavily soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Observed domestic/household containers to be used as storage containers for rice and flour. Replace domestic containers with food-grade storage containers.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the legs of the wok tables and the sides of the fryers to be greasy. Observed the exterior of the dish machine to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0855

   • Not serious Priority 2 Corrected on site

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

     Observed a plastic bag to be placed over the water spout of the dish area handwashing sink. The plastic bag was removed during inspection. Make sure that all handwashing sinks are accessible and only used for handwashing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2 Corrected on site

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

     Observed containers of cooked noodles and fried rice cooling in the walk-in cooler in tightly covered containers. The containers were uncovered during inspection. Make sure that cooling TCS foods are uncovered to help the cooling process.

     Code MN Rule 4626.0390B

   • 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 containers of raw chicken to be stored above raw beef in the walk-in cooler. These containers were rearranged during inspection. Make sure that raw meats are stored according to required cooking temperature.

     Code MN Rule 4626.0235A(2)

   • Not serious Priority 3

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

     Observed sheets of cooked pork in the walk-in freezer to be uncovered. Make sure that containers of food are covered while in storage mode.

     Code MN Rule 4626.0235A(4)

4. Jul 11, 2024 Routine Score 94
   • Serious Priority 1

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

     Observed raw chicken, raw beef, cooked chicken, crab sticks, and other meats in the lowboy cooler along the cookline to be at temperatures of 47 and 48 degrees F. Person-in-charge (PIC) stated that the items were put into the cooler at 10:30 am, about 2 hours before the inspection. The meats and TCS products were moved into the walk-in cooler. PIC was instructed to monitor the temperatures of the items moved into walk-in cooler and to only use working portions. Ensure that TCS foods are kept at temperatures of 41 degrees F or below to prevent pathogen growth.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Only use single-service items one time.

     Observed single use bulk soy sauce containers to be used to store cooked chicken wings. Stop using single use bulk containers as storage containers for other food products.

     Code MN Rule 4626.0830

   • Not serious Priority 3

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

     Observed the cookline cooler to be leaking water and to have cracked gaskets. Observed the air temperature in the cookline lowboy cooler to be at 51 degrees F. Observed the racking in the walk-in cooler to be rusted. Observed there to be significant ice build-up on the condensers of the walk-in freezer. Service these pieces of equipment and maintain in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed the ceilings above the prep area to be dusty. Observed the floors under the wok table, fryers, and cookline coolers to have accumulated food debris and grease build-up. Observed the floors by the walk-in cooler to be soiled. Clean these areas and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Observed containers of flour, rice, and sugar to be held in household, sterilite containers. Stop using household containers to store food.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed the chemical used in a spray bottle to use quat as a sanitizer. Facility only had sanitizer test kits for chlorine onsite. Provide a quat sanitizer test kit for spray bottles.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Observed bulk containers of MSG, flour, sugar, rice, and salt to not be labeled. Label bulk containers of food products and ingredients to ensure proper use.

     Code MN Rule 4626.0240

5. Jul 12, 2023 Routine Score 100
   • Not serious Priority 3

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

     Can opener was observed soiled with old food debris at the time of inspection. Clean and maintain clean to sight and touch.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.

     Data plate for the dish machine was unreadable at the time of inspection. Provide a new data plate indicating operating specifications for warewashing and maintain in good condition.

     Code MN Rule 4626.0625

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Damp mop was observed stuffed in mop bucket at the time of inspection. Hang mops to air dry so they do not get sour and attract pests.

     Code MN Rule 4626.1540