The Cajun House

Year by year

Inspections

1. Sep 9, 2026 Routine Score 96
   • Not serious Priority 3

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

     Two chest freezers were observed with significant frost build-up. Defrost the freezers to remove frost build-up.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     Oyster tags were not being date-marked with the final date of use. When the last oyster from a shipment is used, mark the date on the tag before putting the tag into the records container.

     Code MN Rule 4626.0220B

   • Not serious Priority 3

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     A strip of fly tape was hanging in the food prep are. Move the tape and put these insect control devices away from food prep and dishwashing areas.

     Code MN Rule 4626.1385B

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The CFPM68409 certificate for Guang Li was not posted. Find the certificate and post it in the restaurant. Contact MDH to request another copy, if needed: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033D

   • Not serious Priority 2 Corrected on site

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

     The back hand sink by the dish sink was fully blocked by equipment in and hung on top of it. Keep this sink completely clear for hand washing at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3 Corrected on site

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

     Several food containers in the prep cooler were sitting on top of other food that did not have lids, so the bottom of the containers was touching the food. Discontinue storing food this way.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3 Corrected on site

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     A knife was stored hanging between two prep coolers. This causes it to touch surfaces that are not regularly cleaned. Person in Charge removed the knife and brought it to the dish area for washing. Store knives and utensils on a clean surface between uses - such as in a clean hotel pan or on the prep table cutting surface.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     In the walk-in cooler, many shelves are dirty with food debris and mold. Clean shelves in the walk-in cooler and keep them clean.

     Code MN Rule 4626.0840C

2. Aug 21, 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.

     Some freezers have broken lids. Replace or repair when able. It any of these freezers fail to hold foods frozen, remove or replace those units right away.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3 Corrected on site

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     One fly strip was hanging from the ceiling in the food prep area. Keep fly strips out of the prep, service and dish areas.

     Code MN Rule 4626.1385B

   • 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.

     Find information on approved classes, and the process for submitting the class certificate to become a MN CFPM: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

3. Aug 6, 2025 Routine Score 72
   • 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.

     Many prepared TCS foods that are kept in use for more than 24 hours were not date-marked - such as Congee (rice porridge). Date mark all prepared TCS foods that may be used for more than 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Many foods in storage mode in coolers were not covered. Cover food containers once any cooling is complete.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3 Corrected on site

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed knives stored between cooler and table. Store knives on a clean surface - like the prep table cutting surface or in a hotel pan - between uses.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     Some freezers are in a poor state of repair, with broken doors. Repair or replace when able. If any broken freezer is not able to keep foods fully frozen, it must be removed from the restaurant right away. Some freezers have a build-up of ice inside and along the edges, causing them to not close properly. Defrost these units.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     There was no thin tipped thermometer available to check the internal temperatures of foods. Provide a digital, thin tipped thermometer. This is a repeat violation which will result in a citation (fines) if observed again.

     Code MN Rule 4626.0705B

   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     Observed shell stock tags were not being date-marked with the date their shell stock were used up. When the shell stock is used up, write the date on the tags.

     Code MN Rule 4626.0220B

   • Not serious Priority 2

     Discontinue removing shellstock tag or labels from original container until the container is empty.

     Observed shell stock tags were being removed from their shell stock. Keep the tags with the shell stock until it is all used up.

     Code MN Rule 4626.0220A

   • Not serious Priority 3 Corrected on site

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     A fly tape was hanging from the ceiling in the room with the prep sink. Relocate all insect control devices as described above.

     Code MN Rule 4626.1385B

   • Serious Priority 1

     Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.

     House made Cajun sauce was observed not fully reheated to 165F within two hours. The sauce was 99F in the middle and 119F along the outer edge. Sauce was discarded for safety. Ensure previously cooked TCS foods like the Cajun sauce are reheated to at least 165F within two hours of removing them from refrigeration.

     Code MN Rule 4626.0360A

   • Serious Priority 1

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     Based on discussion, kitchen tongs are only being washed once daily. The tongs area used on TCS foods and must be washed, rinsed and sanitized at least every four hours.

     Code MN Rule 4626.0845C

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed raw pork being thawed in the prep sink without running water. Pork was moved to the walk in cooler. Use one of the methods listed above for safety.

     Code MN Rule 4626.0380ABC

   • Serious Priority 1

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

     Several TCS foods were observed above 41F: - Pork intestines were sitting in the prep sink, having already thawed at room temperature. Intestines were between 49F and 58F. Person in Charge rinsed the intestines and put them in the walk in cooler. Further observation of TCS foods in the prep sink at temperatures above 41F will result in citations (fines). - Garlic and oil was being left out by the grill. Person in Charge moved it back to the prep cooler. - In the right side prep cooler, raw eggs and raw sprouts were observed above 41F. Person in Charge moved them to the cold refrigerator to re-cool, so he could trouble-shoot for problems with the prep cooler.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     A sink drain in the beverage area was not draining. A plumber had already been called.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     A scoop handle had fallen into the container of Cajun sauce in the walk in cooler. Person in Charge removed the scoop. Ensure utensil handles stay out of the food product.

     Code MN Rule 4626.0275A

   • Not serious Priority 3

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

     Some foods were observed stored on the floor of the walk-in cooler - such as a large pot of Cajun sauce. Store foods on shelves at least six inches above floor.

     Code MN Rule 4626.0300A

   • 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.

     There is currently no Minnesota Certified Food Protection Manager, although the owner took an approved class a few years ago. Take an approved class again and use the class certificate to apply to Minnesota Department of Health as an initial Certified Food Protection Manager. Information about approved classes and how to apply are found at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     There was no Employee Illness Log in use. A log was provided to the Person in Charge. Use the log to record when employees stay out of work with vomiting, diarrhea or the other symptoms.

     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

     With four Priority 1 violations, and repeat violations from last year such as not having a thermometer and leaving thawed food in the prep sink, it is clear that the Person in Charge is not actively overseeing important areas of food safety. Person in Charge and inspector discussed using a Risk Control Plan to help actively manage food safety. Watch for a draft of the Risk Control Plan to be emailed after the report.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 2 Corrected on site

     Clearly label working containers of toxic chemicals with the common chemical name.

     Two spray bottles for cleaning customer tables were in the beverage area with no labels on them. Labels were added.

     Code MN Rule 4626.1595

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Some equipment in the cooking kitchen had built-up grease and food debris. Clean all equipment.

     Code MN Rule 4626.0855

4. Aug 20, 2024 Follow-Up Score 96
   • 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 that many portions of prepared foods are still not date-marked. Develop and use an effective date marking system.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Many foods in storage mode in coolers and refrigerators were still observed uncovered. Cover stored foods, once any cooling process is complete.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3 Corrected on site

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed knives still stored between coolers. Person in charge removed them to the dish room. Store in-use knives on clean, sanitized surfaces between uses.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     Chest freezers still require repairs to broken lids.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     The restaurant still needs a thin-tipped thermometer for checking the temperature of thin pieces of food. Obtain a thermometer with a thin tip.

     Code MN Rule 4626.0705B

   • Not serious Priority 3 Corrected on site

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     Insect tap traps were still hung in the prep and dish areas. Person in charge had them moved farther back in the kitchen.

     Code MN Rule 4626.1385B

5. Aug 7, 2024 Routine Score 62
   • 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.

     Throughout the restaurant, portions of prepared foods are not date-marked. Develop an effective date-marking system.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     In many refrigerators, coolers and freezers, foods in storage mode were observed uncovered and unwrapped. Cover stored foods, once any cooling process is complete.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3 Corrected on site

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed knives stored between coolers. Manager brought knife to dish area for washing and said knives will be stored on knife board.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     The three-door refrigerator in the food prep room was not holding proper temperature. Its read-out showed 39F, but the air temperature and all foods were near 60F. Manager called for next-day service. Some chest freezers were badly damage, with lids that did not close completely. Repair or replace broken freezers.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     All foods in the three-door refrigerator in the prep room were at temperatures between 55F and 60F. Raw pork intestines in the 3-compartment sink were at 61F. A few TCS items in the prep cooler top were 42 and 43F. Many TCS food items observed above 50F were discarded, including all prepared, ready to eat foods. A few raw animal proteins were covered in ice and moved to the walk-in cooler for re-cooling.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     There was no thin-tipped thermometer for taking internal food temperatures. Provide a thin-tipped thermometer.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     A box of raw pork intestines was left out overnight in the food preparation sink. Discontinue thawing frozen foods at room temperature. Use an approved method noted above.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     The date that clams and oysters were used up was not being recorded. Write the used-up date on each tag, before the tag is filed.

     Code MN Rule 4626.0220B

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     Shellstock tags for clams and oysters could not be found. Keep the tags on file for 90 days after sale / service.

     Code MN Rule 4626.0220C

   • Not serious Priority 2

     Discontinue removing shellstock tag or labels from original container until the container is empty.

     Shellstock tags for clams and oysters had been removed from the animals when they were put in the freezer. Keep the tags with the shellstock until it is used up.

     Code MN Rule 4626.0220A

   • Not serious Priority 2 Corrected on site

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

     The handsink in the dish area was blocked by a long hose. Hose was removed. Do not block any handsink.

     Code MN Rule 4626.1110AB

   • 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

     The handsink in the dish area was out of paper towels. Employees stocked towels.

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     The handsink in the dish area did not have a working hand soap dispenser. Employees stocked another container of hand soap.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed many smallwares, scales and trays being stored on a wire shelving unit that was regularly used to hang ducks from before roasting. Observed blood dripping and splashing onto items below, as well as dried blood splash. Items were removed for cleaning. Raw ducks will no longer be hung in this location in preparation for roasting.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Observed take-out containers being stored on a wire shelving unit that was regularly used to hang ducks from before roasting. Observed blood dripping and splashing onto items below, as well as dried blood splash. Items were discarded. Raw ducks will no longer be hung in this location in preparation for roasting.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     Observed seasoning mixes, baking powders and a bag of cashews being stored on a wire shelving unit that was regularly used to hang ducks from before roasting. Observed blood dripping and splashing onto items below, as well as dried blood splash. Foods were discarded . Raw ducks will no longer be hung in this location in preparation for roasting.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     A large shelving unit was observed dirty with food debris and splash. Clean the shelving unit.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     The floor and wall behind a large shelving unit was observed dirty with food debris and splash. Clean the floor and wall.

     Code MN Rule 4626.1520A

   • 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.

     A freezer full of raw meat is in the back hall past the restrooms and easily accessible to customers and other non-employees. Relocate the freezer.

     Code MN Rule 4626.0035B

   • Not serious Priority 3

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     Two insect tape traps and one insect electrocution device were observed in the food prep and dish areas. Relocated insect control devices.

     Code MN Rule 4626.1385B

   • 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

     The large amount of TCS food in the temperature danger zone - including some that had been left out in a sink to thaw overnight - and the fact that employees do not use a thermometer to check internal temperatures of food indicates that the person in charge is not overseeing food safety of employees. The person in charge must make sure employees follow the food safety items noted above.

     Code MN Rule 4626.0035DGHIKM

   • 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 manager could not describe vomiting as an illness symptom that employees must report to managers. The manager could not describe an effective employee health policy for how employees ill with vomiting or diarrhea would not work. The manager did not know that employees ill with vomiting or diarrhea may not return to work until at least 24 hours after their symptoms have ended. The manager or other person in charge must know the requirements above and take responsibility for an employee health policy.

     Code MN Rule 4626.0030BCQ

   • Serious Priority 1

     The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

     No employee health policy has been implemented with employees. Train employees about the requirements.

     Code MN Rule 4626.0040A

   • Serious Priority 1

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

     Although an old employee illness log was taped to the wall in the kitchen, it was not being used to record any employee illnesses. Use the log. If a month goes by with no employees reporting illness, you can write "None in August".

     Code MN Rule 4626.0040C

   • 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

     Manager did not know that a customer complaint of illness must be reported to the Minnesota Department of Health. If a customer complains of illness, get their name and contact information and report it by calling 1-877-FOOD-ILL.

     Code MN Rule 4626.0040D

6. Aug 10, 2023 Routine Score 98
   • 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 TCS foods in coolers without dates throughout the establishment. Date mark all TCS foods that are held for more than 24 hours so they do not exceed 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Observed food uncovered in all coolers throughout establishment. Food should be covered in storage mode to prevent cross-contamination.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed knife between two coolers. Remove and place utensils in a clean and protected location.

     Code MN Rule 4626.0275C