RecordWell Data

Gai Noi

1610 HARMON PL, Minneapolis, MN 55403 · Hennepin County

51cited violations
10serious tier
11inspections

Establishment

Type
Restaurant (retail food serving meals) (Restaurant)
Inspected by
Minneapolis Health Department
License / ID
LIC406082
Status
Risk level 1
Official record
Minneapolis Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20264202
2025230
20242216
2023372

Inspections

  1. Sep 16, 2026 Follow-Up Score 100
    • Not serious Priority 3

      Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

      OBSERVED HOUSEHOLD STEAMER FOR FISH AND A NINJA AIR FRYER. OBTAIN KITCHEN GRADE EQUIPMENT SUCH AS NSF OR ANSI CERTIFIED TO REPLACE THESE TWO UNITS.

      Code MN Rule 4626.0506A

    • 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 SMALL BLACK PLASTIC CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTIC CONTAINERS / LIDS. SEE HANDOUT ATTACHED

      Code MCO 204.30A

  2. Sep 3, 2026 Follow-Up Score 88
    • Not serious Priority 3

      Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

      OBSERVED HOUSEHOLD STEAMER FOR FISH AND A NINJA AIR FRYER. OBTAIN KITCHEN GRADE EQUIPMENT SUCH AS NSF OR ANSI CERTIFIED TO REPLACE THESE TWO UNITS.

      Code MN Rule 4626.0506A

    • Serious Priority 1

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

      OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: CHICKEN AT 51F AND TOFU AT 43F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( MONITOR UNITS AND KEEP A LOG. INSTRUCTED PIC TO TURN DOWN SETTINGS OR TO MOVE TCS FOOD TO ANOTHER LOCATION FOR NOW. ALSO TO KEEP UNIT CLOSED WHEN NOT IN USE AND DO NOT OVERSTOCK UNITS. SAME VIOLATION WAS CALLED LAST YEAR. THIS VIOLATION TRIGGERED A CITATION. CITATIONS STARTS AT $200. (SEE LAST PAGE OF THIS REPORT).

      Code MN Rule 4626.0395A2

    • Not serious Priority 2 Corrected on site

      Have enough handwashing sinks for convenient use by employees.

      SAME AS PREVIOUS INSPECTIONS. STAFF WAS SCOOPING COOKED RICE AT THE SERVICE STATION. NO HAND WASHING SINK AVAILABLE FOR HAND WASHING PROCEDURE. PROVIDE A HANDWASHING SINK FOR THIS LOCATION OR DISCONTINUE SCOOPING READY TO EAT FOOD AT THE SERVICE STATION. IF FOUND AGAIN, THIS VIOLATION WILL TRIGGER A CITATION. CITATIONS START AT $200. PIC MOVE RICE STATION TO THE BAR AREA WHERE A HAND SINK IS READILY AVAILABLE. Note: if you decide to add a handwashing sink, make sure you submit complete food plans for approval by the health department.

      Code MN Rule 4626.1070A

    • Not serious Priority 3

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

      SOME COOLERS ARE UNABLE TO KEEP FOOD AT REPAIR OR REPLACE ANY COOLER THAT IS NOT KEEPING FOOD AT

      Code MN Rule 4626.0735AB

    • Not serious Priority 2

      The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

      MENU’S CONSUMER WARNING FOR SOFT COOKED EGGS IS MISSING A DISCLOSURE STATING THE FOOD IS RAW, UNDERCOOKED OR COOKED TO ORDER (FOOT NOTE). ADD THIS SENTENCE TO YOUR CURRENT CONSUMER WARNING. (*) THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. REVIEW ALL YOUR MENU ITEMS AND UPDATE THE PAPER COPY AND ONLINE MENU.

      Code MN Rule 4626.0442B

    • 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 SMALL BLACK PLASTIC CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTIC CONTAINERS / LIDS. SEE HANDOUT ATTACHED

      Code MCO 204.30A

    • Not serious Priority 2

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

      OBSERVED COVERED CONTAINER WITH EGG NOODLES (INDIVIDUALLY WRAPPED) REGISTERING 43.3F. FOOD WAS MADE YESTERDAY (09/02). DO NOT COVER / WRAP TCS FOOD DURING COOLING. FOOD WAS DISCARDED.

      Code MN Rule 4626.0390B

    • Not serious Priority 2

      Use effective cooling methods to cool TCS foods.

      OBSERVED LARGE CONTAINER WITH EGG NOODLES (INDIVIDUALLY WRAPPED) REGISTERING 43.3F. FOOD WAS MADE YESTERDAY (09/02). DO NOT USE LARGE CONTAINERS TO COOL FOOD. INDIVIDUALLY WRAP FOOD ONCE THEY ARE AT MULTIPLE METHODS WERE DISCUSSED, SUCH AS ADDING ICE TO THE FOOD, SHALLOW PANS, ICE BATHS, STIRRING THE FOOD IN A CONTAINER PLACED IN AN ICE WATER BATH, ETC. FOOD WAS DISCARDED.

      Code MN Rule 4626.0390A

  3. Aug 24, 2026 Follow-Up Score 88
    • Not serious Priority 3

      Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

      OBSERVED HOUSEHOLD STEAMER FOR FISH AND A NINJA AIR FRYER. OBTAIN KITCHEN GRADE EQUIPMENT SUCH AS NSF OR ANSI CERTIFIED TO REPLACE THESE TWO UNITS.

      Code MN Rule 4626.0506A

    • Serious Priority 1

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

      OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: BEEF AT 46F AND TOFU AT 45F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( MONITOR UNITS AND KEEP A LOG. INSTRUCTED PIC TO TURN DOWN SETTINGS OR TO MOVE TCS FOOD TO ANOTHER LOCATION FOR NOW. ALSO TO KEEP UNIT CLOSED WHEN NOT IN USE AND DO NOT OVERSTOCK UNITS. SAME VIOLATION WAS CALLED LAST YEAR. THIS VIOLATION TRIGGERED A CITATION. CITATIONS STARTS AT $200. (SEE LAST PAGE OF THIS REPORT).

      Code MN Rule 4626.0395A2

    • Not serious Priority 2

      Have enough handwashing sinks for convenient use by employees.

      SAME AS PREVIOUS INSPECTIONS. STAFF WAS SCOOPING COOKED RICE AT THE SERVICE STATION. NO HAND WASHING SINK AVAILABLE FOR HAND WASHING PROCEDURE. PROVIDE A HANDWASHING SINK FOR THIS LOCATION OR DISCONTINUE SCOOPING READY TO EAT FOOD AT THE SERVICE STATION. IF FOUND AGAIN, THIS VIOLATION WILL TRIGGER A CITATION. CITATIONS START AT $200. Note: if you decide to add a handwashing sink, make sure you submit complete food plans for approval by the health department.

      Code MN Rule 4626.1070A

    • Not serious Priority 3

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

      SOME COOLERS ARE UNABLE TO KEEP FOOD AT REPAIR OR REPLACE ANY COOLER THAT IS NOT KEEPING FOOD AT

      Code MN Rule 4626.0735AB

    • Not serious Priority 2

      The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

      MENU’S CONSUMER WARNING FOR SOFT COOKED EGGS IS MISSING A DISCLOSURE STATING THE FOOD IS RAW, UNDERCOOKED OR COOKED TO ORDER (FOOT NOTE). ADD THIS SENTENCE TO YOUR CURRENT CONSUMER WARNING. (*) THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. REVIEW ALL YOUR MENU ITEMS AND UPDATE THE PAPER COPY AND ONLINE MENU.

      Code MN Rule 4626.0442B

    • 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 SMALL BLACK PLASTIC CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTIC CONTAINERS / LIDS. SEE HANDOUT ATTACHED

      Code MCO 204.30A

    • Not serious Priority 2

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

      OBSERVED LARGE CONTAINER WITH CHICKEN REGISTERING 55F. FOOD WAS MADE ABOUT 2 HOURS AGO. DO NOT COVER / WRAP TCS FOOD DURING COOLING. FOOD WAS MOVED TO A SHALLOW HOTEL SHEET PAN.

      Code MN Rule 4626.0390B

    • Not serious Priority 2

      Use effective cooling methods to cool TCS foods.

      OBSERVED LARGE CONTAINER WITH CHICKEN REGISTERING 55F. FOOD WAS MADE ABOUT 2 HOURS AGO. DO NOT USE LARGE CONTAINERS TO COOL FOOD. USE AN EFFECTIVE METHOD TO COOL FOOD FROM 135F TO 41F. OR FROM AMBIENT TEMPERATURE TO 41F IN LESS THAN 4 HOURS. MULTIPLE METHODS WERE DISCUSSED, SUCH AS ADDING ICE TO THE FOOD, SHALLOW PANS, ICE BATHS, STIRRING THE FOOD IN A CONTAINER PLACED IN AN ICE WATER BATH, ETC. FOOD WAS MOVED TO A SHALLOW HOTEL SHEET PAN.

      Code MN Rule 4626.0390A

  4. Aug 11, 2026 Routine Score 64
    • 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 SMALL BLACK PLASTIC CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTIC CONTAINERS / LIDS. SEE HANDOUT ATTACHED

      Code MCO 204.30A

    • 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

      ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS, MANY REPEAT AND ONGOING VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.

      Code MN Rule 4626.0035DGHIKM

  5. Aug 1, 2025 Follow-Up Score 88

    Result: Complete.

  6. Jul 22, 2025 Routine Score 76
    • 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 BOXES USED FOR SHELF LINING INSIDE BAR’S WALK IN COOLER (BASEMENT). CARDBOARD BOXES ARE ABSORBENT AND NOT ALLOWED. REMOVE CARDBOARD BOXES.

      Code MN Rule 4626.0495

    • Not serious Priority 2

      Have enough handwashing sinks for convenient use by employees.

      STAFF WAS SCOOPING COOKED RICE AT THE SERVICE STATION. NO HAND WASHING SINK AVAILABLE FOR HAND WASHING PROCEDURE. PROVIDE A HANDWASHING SINK FOR THIS LOCATION OR DISCONTINUE SCOOPING READY TO EAT FOOD AT THE SERVICE STATION. Note: if you decide to add a handwashing sink, make sure you submit complete food plans for approval by the health department.

      Code MN Rule 4626.1070A

    • Not serious Priority 3 Corrected on site

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

      OBSERVED KNIVES STORED WEDGED BETWEEN PREP TABLE AND SPLASH GUARD OF HAND SINK. DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION. KNIVES WERE MOVED TO WAREWASHING AREA.

      Code MN Rule 4626.0275C

  7. Aug 12, 2024 Follow-Up Score 80

    Result: Complete.

  8. Jul 30, 2024 Routine Score 32
    • Not serious Priority 3

      Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

      OBSERVED TOWEL UNDER CUTTING BOARD. REMOVE TOWEL UNDER THE CUTTING BOARD. OTHER OPTIONS WERE DISCUSSED DURING INSPECTION.

      Code MN Rule 4626.0915A

    • Not serious Priority 3

      Post the Certified Food Protection Manager certificate.

      STATE REGISTERED CFPM CERTIFICATE WAS NOT POSTED. POST CERTIFICATE IN A VISIBLE PLACE.

      Code MN Rule 4626.0033D

    • 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

      PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.

      Code MN Rule 4626.0040D

    • Not serious Priority 3

      Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

      OBSERVED HOUSEHOLD STEAMER FOR FISH AND NINJA AIR FRYER. OBTAIN KITCHEN GRADE EQUIPMENT SUCH AS NSF OR ANSI CERTIFIED TO REPLACE THESE TWO UNITS.

      Code MN Rule 4626.0506A

    • Serious Priority 1

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

      OBSERVED TOMATO BASED SAUCE, STEAK, CURRY SAUCE STORED ON ICE. DISCONTINUE STORING TCS FOOD ON ICE. KEEP ALL TCS FOODS INSIDE MECHANICAL REFRIGERATION. OBSERVED PICKLED CARROTS (HOT BRINE) STORED AT ROOM TEMP. REGISTERING 63F. DO NOT STORE TCS FOODS AT ROOM TEMPERATURE. DISCUSSED WORKING PORTIONS, WERE ALL FOOD WILL BE CONSUMED IN 1 HOUR OR LESS. ALSO SENT FORMS FOR TPHC AS AN OPTION. --------------------------------------------------------------------------------------------------------- OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE MULTIPLE COOLER AND LOCATIONS. FOR EXAMPLE: TOMATO SAUCE AT 51F AND PICKLED CARROTS AT 46F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS OR TO MOVE TCS FOOD TO ANOTHER LOCATION FOR NOW. ALSO TO KEEP UNIT CLOSED WHEN NOT IN USE AND DO NOT OVERSTOCK UNITS. SAME VIOLATION WAS CALLED LAST YEAR. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS STARTS AT $200.

      Code MN Rule 4626.0395A2

    • 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 RICE (FOR DESSERT) AT 132F DURING HOT HOLDING. SEE CHART FOR TEMPERATURES. KEEP TCS FOODS AT 135F OR MORE DURING HOT HOLDING. INSTRUCTED PIC TO INCREASE SETTINGS (MORE HEAT) OF THIS UNIT OR TO MOVE RICE TO ANOTHER LOCATION / UNIT THAT CAN KEEP RICE AT 135F OR ABOVE.

      Code MN Rule 4626.0395A1

    • Not serious Priority 2

      Have hand soap at all handwashing sinks.

      NO HAND SOAP AVAILABLE AT HANDWASHING SINK LOCATE AT RIGHT SIDE OF COOK LINE. KEEP ALL HANDWASHING SINKS FULLY STOCKED. PIC PROVIDED SOAP.

      Code MN Rule 4626.1440

    • Not serious Priority 3

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

      OBSERVED WET TOWEL SITTING ON PREP TABLE. ONCE TOWELS ARE WET, THEY NEED TO BE STORED INSIDE A SANITIZER BUCKET COMPLETELY SUBMERGED IN SANITIZER. PIC PLACED TOWEL BACK INSIDE A SANITIZER BUCKET.

      Code MN Rule 4626.0285B

    • 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 BLACK PLASTICS FOR “TO-GO” FOOD CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

      Code MCO 204.30A

    • Not serious Priority 2

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

      OBSERVED LOTS OF ICE INSIDE HANDWASHING SINK BY COOK LINE. DO NOT USE HAND WASHING SINK FOR ANY OTHER PURPOSES OTHER THAN HAND WASHING PROCEDURE.

      Code MN Rule 4626.1110AB

    • 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

      PAPER TOWELS WERE MISSING AT HANDWASHING SINK LOCATED INSIDE THE BAR. KEEP ALL HAND SINKS FULLY STOCKED AT ALL TIMES. PIC PROVIDED PAPER TOWELS.

      Code MN Rule 4626.1445

    • 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.

      OBSERVED CLEANED PLASTIC CONTAINERS TO HAVE WATER IN BETWEEN STACKED ROWS. CONTAINERS WERE WASHED EARLY IN THE DAY AND THEY WERE NOT IN USE. MAKE SURE YOU AIR DRY KITCHEN EQUIPMENT / UTENSILS / GLASSES BEFORE STORING THEM AWAY.

      Code MN Rule 4626.0935

    • Not serious Priority 3

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

      MOP WAS STORED UPSIDE DOWN AT THE MOP SINK. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.

      Code MN Rule 4626.1540

    • Not serious Priority 3

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

      HAND WASHING SIGN WERE MISSING INSIDE BOTH RESTROOMS. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

      Code MN Rule 4626.1457

    • Not serious Priority 3

      Have a covered trash can in toilet rooms.

      MISSING COVERED GARBAGE INSIDE EMPLOYEE’S RESTROOM. PROVIDE A COVERED GARBAGE.

      Code MN Rule 4626.1260

    • Not serious Priority 2

      Use effective cooling methods to cool TCS foods.

      OBSERVED LARGE CONTAINER WITH PEANUT SAUCE DURING THE COOLING PROCESS. FOOD WAS REGISTERING AROUND 147F. DO NOT USE LARGE CONTAINERS TO COOL FOOD. USE A COOLING SYSTEM TO RAPIDLY COOL FOODS. FOR EXAMPLE COOL FOOD BY: 1. PLACING THE FOOD IN SHALLOW PANS; 2. SEPARATING THE FOOD INTO SMALLER PORTIONS 3. USING RAPID COOLING EQUIPMENT; 4. STIRRING THE FOOD IN A CONTAINER PLACED IN AN ICE WATER BATH; 5. USING CONTAINERS THAT FACILITATE HEAT TRANSFER; 6. ADDING ICE AS AN INGREDIENT; OR OTHER EFFECTIVE METHODS OR COMBINATION OF THE METHODS DESCRIBED.

      Code MN Rule 4626.0390A

    • 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 3-COMP SINK REGISTERING 500PPM OF QUAT SANITIZER. INSTRUCTED PIC TO DILUTE SOLUTION TO AN ACCEPTABLE RANGE (150-400PPM) BASED ON MANUFACTURER’S DIRECTIONS.

      Code MN Rule 4626.1620

    • Not serious Priority 3

      Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.

      OBSERVED FOIL PANS CONTAINERS STORED UPRIGHT AT DRY STORAGE. KEEP THESE SINGLE SERVICE ITEMS STORED FACE DOWN.

      Code MN Rule 4626.0955C

    • Serious Priority 1

      Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.

      SODA GUN DRAIN TUBE WAS DISCONNECTED AT THE UPSTAIRS BAR. RECONNECT TUBE.

      Code MN Rule 4626.1040A

    • Serious Priority 1

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

      EMPLOYEE ILLNESS LOG WAS MISSING THE “RETURN TO WORK DATE” ON SOME REPORTED ILLNESSES. MOVING FORWARD, DO NOT FORGET TO RECORD ALL REQUIRED INFORMATION (EACH COLUMN AS LISTED ON THE LOG), INCLUDING THE RETURN TO WORK DATE.

      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

      ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.

      Code MN Rule 4626.0035DGHIKM

  9. Sep 5, 2023 Follow-Up Score 96

    Result: Complete.

  10. Aug 23, 2023 Follow-Up Score 76
    • Serious Priority 1

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

      Observed the following food not held at 41*F or below: bean sprouts (68*F) and deep fried pork (71*F) inside the wok cold station and tomato (55*F) and radishes in water (58*F) inside the top-less cold station 1. Maintain food at 41*F or below.

      Code MN Rule 4626.0395A2

    • Not serious Priority 2

      Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

      Observed business uses a hot sanitizing dish machine but does not have an irreversible thermometer to capture the utensil surface temperature - obtain.

      Code MN Rule 4626.0710B

    • Not serious Priority 2

      The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

      Observed the business serving undercooked food on the menu with an incomplete consumer advisory warning. Consumer advisory warnings must contain a disclosure and reminder. Provide proper advisory warnings to the menus. An informational. MDH flyer was sent along with the routine. The person in charge shared the business is in the process of updating its menu and will add the consumer advisory warning and asterisks to menu items.

      Code MN Rule 4626.0442B

    • Not serious Priority 3

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

      Observed some hand sinks in the business missing a handwashing sign - post a sign at all hand sinks.

      Code MN Rule 4626.1457

    • Not serious Priority 3

      Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

      Observed a wet towel used to grip the cutting board in the basement. Discontinue this practice and use proper materials to grip the cutting board.

      Code MN Rule 4626.0915A

    • Serious Priority 1

      Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in the

      Observed y-splitter at the basement mop sink - remove and provide proper sidekick and 1052.

      Code MN Rule 4626.1085A

    • 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 certified food protection manager (CFPM) onsite. Obtain

      Code MN Rule 4626.0033A

  11. Jul 27, 2023 Routine Score 60

    Result: Complete.

Source: Minneapolis Health Department. History last read Oct 2, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.