Young Man LLC

Year by year

Inspections

1. May 3, 2026 Routine Score 98
   • Not serious Priority 2 Corrected on site

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

     OBSERVED EQUIPMENT STORED BLOCKING THE ACCESS TO HAND WASHING 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

2. Aug 18, 2025 Follow-Up Score 100

   Result: Complete.

3. Jun 27, 2025 Routine Score 82
   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed ramen noodle dish at 106 degrees F. Staff instructed to stop selling this food item and dispose of leftovers. Keep all hot holding TCS foods at 135 degrees F or higher.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     The person in charge must ensure only authorized persons are permitted in food preparation, food storage, and warewashing areas of the establishment.

     Observed two children in food prep and storage areas. Only allow employees necessary for food service in food prep and storage areas.

     Code MN Rule 4626.0035B

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Observed sanitizing wipes with fragrance. Replace with chlorine sanitizer approved for use on food surfaces.

     Code MN Rule 4626.0805C1

   • Serious Priority 1

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

     Observed raw ground beef stored about breadcrumbs in fridge. Keep foods with a higher minimum cook temperature (155 degrees F for ground beef) stored below ready-to-eat foods or foods with a lower cook temperature (such as breadcrumbs or produce) to prevent cross-contamination.

     Code MN Rule 4626.0235A(1)

   • Serious Priority 1

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

     Cabbage tested at 50 degrees F and raw ground beef tested at 48 degrees F. Turn cooler to a lower temperature setting and keep cold foods at 41 degrees F or below.

     Code MN Rule 4626.0395A2

4. Jun 30, 2024 Routine Score 92
   • Not serious Priority 3 Corrected on site

     Post the Certified Food Protection Manager certificate.

     corrected on site during inspection on 6/30/2024.

     Code MN Rule 4626.0033D

   • Serious Priority 1

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

     Observed no employee illness log. Maintain an employee illness log as required.

     Code MN Rule 4626.0040C

   • 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 rice in fridge at 73 degrees. Maintain cold hold temperatures of 41 degrees and below.

     Code MN Rule 4626.0385A

5. Jun 30, 2023 Routine Score 98
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Certificate not posted.

     Code MN Rule 4626.0033D

   • Not serious Priority 2

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

     Handsink blocked by equipment. Keep clear at all times.

     Code MN Rule 4626.1110AB