Great Dragon

Year by year

Inspections

1. Feb 3, 2026 Follow-Up Score 94
   • Not serious Priority 3

     Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.

     Ensure screen door that opens to the outside is fixed and tight fitting.

     Code MN Rule 4626.1395D

   • Not serious Priority 3

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

     Observed floors and walls had been deep cleaned. Ceiling tiles still in need of deep clean and frequent cleaning.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Knives stored hanging in small crack between coolers. Discussed with operator. Store utensils in a clean and protected space.

     Code MN Rule 4626.0275C

   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Old unapproved bleach was still on site at time of follow up inspection. Discussed with operator. Operator shared with inspector via photos the approved bleach they purchased.

     Code MN Rule 4626.1620

   • 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

     Observed paper towel roll empty at time of inspection. . Ensure handwash station is fully stocked at all times to promote frequent hand washing.

     Code MN Rule 4626.1445

2. Jan 20, 2026 Routine Score 90
   • Not serious Priority 3

     Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.

     The main back door is doing a sufficient job of keeping pests out. The screen door behind it is still in need of repair, as this door is often used in the warmer months. Ensure a tight fitting, screened door is installed to prevent pests from entering.

     Code MN Rule 4626.1395D

   • Not serious Priority 3

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

     Observed ceiling tiles soiled with smoke/grease residue. Clean and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed knives being stored hanging in small crack between prep sink and prep table. Discussed with operator. Store utensils in a clean and protected location.

     Code MN Rule 4626.0275C

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed bleach not labeled for use on food contact surfaces. Discuss with operator. Ensure bleach you use has specific instructions for "hard, non-porous, food contact surfaces" Contact inspector with questions.

     Code MN Rule 4626.1620

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Operator unable to locate test strips for bleach. Ensure you have test strips available for each type of sanitizer used on site.

     Code MN Rule 4626.0715

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed handwash sink not stocked with soap at the time of the inspection. Discussed with operator. This was corrected on site during inspection Ensure handwash sink is fully stocked at all times to encourage frequent handwashing.

     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

     Observed paper towel roll empty at time of inspection. Ensure handwash sink is fully stocked at all times.

     Code MN Rule 4626.1445

3. Aug 26, 2025 Follow-Up Score 94
   • Not serious Priority 3

     Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.

     Observed same screen door in poor shape, not providing a tight seal to the door frame. This allows pests to enter the building. Budget for a new back door and replace door.

     Code MN Rule 4626.1395D

   • 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 behind raw beef in prep top cooler set up. Discussed with operator again, who discussed it with employee responsible for setting up the prep cooler.

     Code MN Rule 4626.0235A(2)

   • Not serious Priority 2

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

     Handwashing sink was again completely blocked by boxes and equipment upon beginning of inspection. Discussed with operator. Ensure the handwash sink is accessible at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed mouse droppings on floor of kitchen. Discussed with operator. Operator showed inspector invoices of professional pest control services. Frequency of such services may need to be increased.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     Observed walls had received a deep cleaning since previous inspection. Ceiling tiles and floor tiles (underneath equipment) still need a deep cleaning and more frequent cleaning.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed knives handing in gap between prep table and prep sink. Store in use utensils on clean and sanitized surfaces.

     Code MN Rule 4626.0275C

4. Aug 12, 2025 Routine Score 90
   • Not serious Priority 3

     Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.

     Observed screen door not providing a tight seal to the door frame. This allows for pests to enter the building. Replace/repair door.

     Code MN Rule 4626.1395D

   • 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 sitting behind raw beef in prep top cooler. Discussed with operator. Prep cooler was rearranged during inspection.

     Code MN Rule 4626.0235A(2)

   • Not serious Priority 2

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

     Observed handwash sink was blocked at time of inspection with kitchen equipment. Ensure handwash sink is accessible at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Handwash sink needs proper signage reminding employees to wash their hands.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed mouse droppings on the floor of the kitchen. Discussed with operator- they contract with a pest control company. Frequency of profession pest control may need to be increased. The back door needs to be sealed as well if pest control is going to be successful.

     Code MN Rule 4626.1565ABD

   • 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 wet stone holder made of unsealed wood. Discussed with operator. Use a material that is non-absorbent. Observed makeshift paper towel holder made of cloth string. Advised operator to purchase and install a smooth plastic or metal paper towel holder.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     Observed raw chicken marinating in 3 comp sink . Discussed with operator. All prep activities must occur in the prep sink, not the 3 compartment sink.

     Code MN Rule 4626.0315

   • Not serious Priority 3

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

     Observed floors, walls, and ceilings in need of a deep clean. Clean and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed bulk ingredient in bins without labels. Label all ingredients when removed from original packaging.

     Code MN Rule 4626.0240

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed bleach not labeled for use on food contact surfaces. Discussed with operator. Obtain approved sanitizer.

     Code MN Rule 4626.1620

   • Not serious Priority 3

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

     Observed knives hanging in small crack between prep sink and prep table. Discussed with operator. Store in use food utensils on clean and sanitized surfaces.

     Code MN Rule 4626.0275C

5. Aug 29, 2024 Follow-Up Score 94
   • Not serious Priority 3

     Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.

     Observed screen door in back of kitchen with holes throughout and no longer providing a tight seal to the door frame. Repair/replace door.

     Code MN Rule 4626.1395D

   • 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 sitting behind raw beef in prep cooler. Discussed with operator. Prep cooler was rearranged during inspection.

     Code MN Rule 4626.0235A(2)

   • Not serious Priority 2

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

     Observed handwashing sink blocked by equipment. Ensure handwashing sink is accessible at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Observed no handwashing signage at handwash sink. Ensure each handwash sink has proper signage.

     Code MN Rule 4626.1457

6. Aug 13, 2024 Routine Score 88
   • Not serious Priority 3

     Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.

     Observed screen door in back of kitchen with holes throughout and no longer providing a tight seal to the door frame. This allows for pests to enter the building. Repair/replace screen door.

     Code MN Rule 4626.1395D

   • Not serious Priority 3

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

     Observed rice cooker unable to maintain a proper seal, requiring the operator to use cloth towels to obtain a tight seal. Discussed with operator. Repair/replace rice cooker. Discontinue using cloth towels in this manner.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.

     Observed uncovered, marinated raw chicken sitting behind uncovered marinated beef and shrimp in top of prep cooler. Discussed with operator. Prep cooler was rearranged during inspection.

     Code MN Rule 4626.0235A(2)

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed wiping cloth sitting in chlorine solution less than 50 ppm. Discussed with operator. Ensure sanitizer concentrations are within effective range.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     Observed fried rice sitting in colander on stove equipment above stove. Discussed with operator- the holes in the colander allow the rice to contact equipment that is not sanitized every 4 hours. Discontinue this practice for hot holding.

     Code MN Rule 4626.0315

   • 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 operator using cloth towels to obtain a tight seal on the rice cooker. Discussed with operator. Repair/replace rice cooker. Discontinue using cloth towels in this manner as their absorbent nature can allow for bacteria to grow.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 2

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

     Upon beginning inspection, access to the handwash sink was blocked by kitchen equipment. Ensure handwash sink is accessible at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

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

     Observed disinfectant in unlabeled spray bottle.

     Code MN Rule 4626.1595

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Observed no handwashing sign at handwash sink. Ensure all handwash sinks have proper signage.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     Observed a large amount of shell eggs sitting on the countertop at room temperature. Discussed with operator. Discussed limitations to a keeping a "working supply" of TCS product out at room temperature. Ensure all TCS foods are stored at 41 or below under mechanical refrigeration.

     Code MN Rule 4626.0395A2

   • 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.

     Observed no CFPM credential on site. Ensure at least one full time employee has obtained the CFPM credential through the State and post certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed dust and grease build up on hood baffles. Clean at a frequency to prevent accumulation of dust and grease.

     Code MN Rule 4626.1530A

7. Sep 8, 2023 Follow-Up Score 92
   • Not serious Priority 3

     Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.

     The back door leading into the kitchen has a torn screen and gaps greater than 1/4". Replace the screen to protect from pest entry.

     Code MN Rule 4626.1395D

   • Not serious Priority 3

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

     The gaskets in the walk-in cooler and freezer are torn and hanging from the doors. The floor in the walk-in freezer is rusted and peeling up. Replace the gaskets and service the freezer floor back to proper working condition.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Containers of raw chicken wings and thawing shrimp were stored directly on the floor of the walk-in cooler. Ensure that all food products are stored on racking at least 6 inches off the floor.

     Code MN Rule 4626.0300A

   • Serious Priority 1 Corrected on site

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

     Raw chicken, raw beef, raw shrimp were stored behind cooked pork and cooked beef in the topside service cooler. Operator reorganized topside cooler during inspection. Handouts showing the proper storage of raw meats and ready-to-eat foods will be included in the report. Ensure that raw meats are stored in a manner that prevents contamination of cooked and 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.

     Raw chicken was stored above raw beef and raw pork in the walk-in cooler. These items were rearranged during inspection. Handouts showing the proper storage of raw meats will be included in this report. Ensure that raw meats are stored according to cooking temperature.

     Code MN Rule 4626.0235A(2)

8. Aug 28, 2023 Follow-Up Score 88
   • Not serious Priority 3

     Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.

     The back door leading into the kitchen has a torn screen and gaps greater than 1/4". Replace the screen to protect from pest entry.

     Code MN Rule 4626.1395D

   • Not serious Priority 3

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

     The gaskets in the walk-in cooler and freezer are torn and hanging from the doors. The floor in the walk-in freezer is rusted and peeling up. Replace the gaskets and service the freezer floor back to proper working condition.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Containers of soy sauce and thawing shrimp were stored directly on the floor of the walk-in cooler. Ensure that all food products are stored on racking at least 6 inches off the floor.

     Code MN Rule 4626.0300A

   • Serious Priority 1

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

     Raw chicken and raw beef were stored over vegetables in the walk-in cooler. Operator will reorganize walk-in cooler. Handouts showing the proper storage of raw meats and ready-to-eat foods will be included in the report. Ensure that raw meats are stored below 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.

     Raw chicken and raw shelled eggs were stored behind raw beef and shrimp in the topside service cooler. The service cooler was rearranged and operator took pictures of correct set up to use as a reference. Ensure that raw meats are stored according to cooking temperature.

     Code MN Rule 4626.0235A(2)

   • Not serious Priority 3

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

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Wiping cloths used for sanitizing were stored on the countertops throughout the kitchen. Ensure that wiping cloths used for sanitizing are kept in sanitizer buckets when not in use.

     Code MN Rule 4626.0285B

   • 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.

     The sanitizer bucket in the service area had a concentration of 0 ppm chlorine. The sanitizer was refreshed during the inspection and measured at a concentration of 100 ppm chlorine. Test sanitizer frequently and ensure that chlorine sanitizer concentration is maintained between 50 - 100 ppm.

     Code MN Rule 4626.0805C1

9. Aug 14, 2023 Routine Score 80
   • 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.

     Tin foil was used to line the surfaces of prep carts. Tin foil is not easily cleanable and is not allowed. Ensure that tin foil is not used to line the surfaces of equipment.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.

     The back door leading into the kitchen was propped open and the screen on the door was torn. Ensure that doors leading outside are kept closed or that the tight fitting mesh is replaced in order to protect from pest entry.

     Code MN Rule 4626.1395D

   • Not serious Priority 3

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

     The gaskets of the walk-in cooler were torn and hanging from the cooler. The floor in the walk-in freezer was rusted and peeling up. Replace gaskets and service equipment back to proper working condition.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Containers of raw chicken and raw shrimp were stored on the floor in the walk-in cooler. Ensure all food product is stored at least 6 inches off the floor.

     Code MN Rule 4626.0300A

   • Serious Priority 1 Corrected on site

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

     Raw fish was stored over cooked chicken and raw beef was stored over vegetables in the walk-in cooler. These items were moved during inspection. Ensure that cooked food is atored above raw meats.

     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.

     Raw chicken was stored behind raw shrimp and beef in the topside prep line cooler. Prep line cooler was rearranged during inspection. Ensure that all raw meats are stored based on cooking temperatures.

     Code MN Rule 4626.0235A(2)

   • Not serious Priority 3 Corrected on site

     In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

     Food that was designated as use for employees was being stored in plastic bags next to food designated as for sale to customers. Ensure that all employee food items are stored separately from customer food.

     Code MN Rule 4626.0105A

   • Not serious Priority 3

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

     The fans in the walk-in cooler were soiled with dust and debris. Clean the fans. Ensure that non-food contact items are cleaned and maintained clean to sight and touch.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Packages of eggrolls were stored in the walk-in freezer in uncovered packaging. Ensure that all food in storage are in covered containers or packaging.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Wet cloths used for sanitizing surfaces were left on prep surfaces throughout the kitchen. Ensure that Sanitizer cloths are stored in sanitizer buckets when not in use.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Discontinue use of containers of poisonous, toxic materials, and personal care items that do not bear a legible manufacturer's label.

     Spray bottles of chemical solutions were in unlabeled secondary containers. Ensure that chemical solutions are clearly labeled.

     Code MN Rule 4626.1590

   • Serious Priority 1 Corrected on site

     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.

     The sanitizer bucket in the service area had a chlorine concentration of 25 ppm. Operator created a new sanitizer bucket with a concentration of 50 ppm chlorine. Ensure that sanitizing solution of chlorine has a concentration of 50 ppm - 100 ppm.

     Code MN Rule 4626.0805C1

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     A shredder and strainers were observed to have collected food debris when stored clean. The equipment were removed from storage and put in the dish washing area. The rice cooker was soiled with moisture and old rice. Ensure food contact surfaces are cleaned and remain clean to sight and touch when stored clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

     Food storage containers were observed to be stacked while wet after being wash, rinsed, and sanitized. Ensure that food utensils and equipment are air dried before stacking.

     Code MN Rule 4626.0935

   • Not serious Priority 3 Corrected on site

     Store clothing and other personal items in lockers or other suitable places.

     The establishment's telephone was directly stored on a food prep surface. Tools, such as hammers and screwdrivers, were stored directly above food prep areas. These items were removed from food prep areas during the inspection. Ensure that personal belongings and items are stored away from food prep and storage areas.

     Code MN Rule 4626.1560B

   • Serious Priority 1

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

     Entire cartons of raw shelled eggs were observed to be left at room temperature along the service line. Operator stated that they had been left out of refrigeration for an hour. Eggs were moved into the walk-in cooler. Monitor temperature of the raw shelled eggs. Maintain TCS foods at a temperature of 41 degrees F or below.

     Code MN Rule 4626.0395A2