Thai Cuisine Xpress

Year by year

Inspections

1. Sep 18, 2026 Follow-Up Score 98
   • Not serious Priority 3 Corrected on site

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

     A few wet wiping cloths still found stored on the prep tables between use. Note: All wet wiping cloths need to be stored in chemical sanitizer solution bucket between use at all times. Note: PIC corrected it onsite.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Black mold growth at 3- Compartment sinks and wall juncture still not cleaned. Note: Clean and recalk it as needed

     Code MN Rule 4626.1520A

   • Not serious Priority 3 Corrected on site

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

     Clean in-use food utensils such as strainer basket etc., still found stored on cardboard box between use on the cook line. Discontinue this practice. Note: PIC instructed to clean and sanitize and relocate it onto clean surface. Note: Corrected onsite.

     Code MN Rule 4626.0275C

   • 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.

     No state of Minnesota health department certified food protection manager for the facility. The manager had training certificate dated to January 16, 2026. but not registered with the state. Note: At least one employee needs to be certified. For details, please see the following link: Initial and Renewal Process Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Chlorine test strips still not provided onsite. Note: Provide and use it to accurately measure the sanitizers concentration.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     The rear exterior exit door still not self-closing. Note: Provide the door closing arm or device so as to make it self-closing.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Missing ceiling tiles seen above the three-compartment sink and 2 doors reach-in refrigerator areas. Note: Replace.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Food and grease build up on cooking equipment such as rice cooker, fryer and etc. are still not cleaned. Note: Clean

     Code MN Rule 4626.0855

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Current license not posted. Note: Post the current license as required.

     Code MCO 188.390

2. Aug 21, 2026 Routine Score 88
   • 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.

     Previously cooked/ prepared TCS foods such as Rice Noodles, and etc., cold held in the refrigerator not date marked. Note: All TCS foods that are prepared and held for more than 24 hours must be date marked so that they do not exceed 7 days. Note: For details, please see the date marking fact sheet sent with the report.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Wet wiping cloths found stored on the prep tables between use. Note: All wet wiping cloths need to be stored in chemical sanitizer solution bucket between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Black mold growth observed at 3- Compartment sinks and wall juncture. Note: Clean and recalk it as needed

     Code MN Rule 4626.1520A

   • Not serious Priority 3 Corrected on site

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

     Clean in-use food utensils found stored on cardboard box between use on the cook line. Note: PIC instructed to clean and sanitize and relocate it onto clean surface. Note: Corrected onsite.

     Code MN Rule 4626.0275C

   • 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.

     No state of Minnesota health department certified food protection manager for the facility. The manager's certificate expired back in January 2026. Note: At least one employee needs to be certified. For details, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

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

     Noodle soaked in water sitting at ambient temperature. Note: Relocated into working unit for rapid chilling. Note: For details, see the food safety fact sheet sent with the report.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Noodle cooked an hour ago(discussed) found being cooled in container sitting at ambient temperature in the kitchen. Note: See above for temperature. Note: PIC relocated it for rapid chilling

     Code MN Rule 4626.0390A

   • Not serious Priority 2 Corrected on site

     Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.

     Observed one employee washing hands in the three-compartment sink. Note: Employee instructed to discontinue this practice and wash hands in the hand sink only.

     Code MN Rule 4626.0080

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed water leaking from the faucet of the prep sink wrapped with the cloth. Note: Remove the cloth wrap and repair the faucet to eliminate leak.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Chlorine test strips not provided onsite. Note: Provide and use it to accurately measure the sanitizers concentration.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     The rear exterior exit door not self-closing. Note: Provide the door closing arm or device so as to make it self-closing.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Missing ceiling tiles seen above the three-compartment sink area. Note: Replace.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Food and grease build up observed on cooking equipment such as rice cooker, fryer and etc. Note: Clean

     Code MN Rule 4626.0855

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Current license not posted. Note: Post the current license as required.

     Code MCO 188.390

3. Oct 1, 2025 Follow-Up Score 96
   • Not serious Priority 2 Corrected on site

     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 previously cooked TCS foods such as Rice Noodles, and Lomein without date marking in the refrigerator. Note: All TCS foods that are held for more than 24 hours must be date marked so that they do not exceed 7 days. PIC correct it on the spot

     Code MN Rule 4626.0400A

   • Not serious Priority 3 Corrected on site

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

     Wet wiping cloths still found stored on the prep tables between use. Note: All wet wiping cloths need to be stored in chemical sanitizer solution bucket between use at all times. Note: PIC relocated them into the sanitizer bucket for correction

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Black mold growth observed at 3- Compartment sinks and wall juncture. Note: Clean and recalk as needed

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Old and broken "Vobox Coupe/ R2" peanut blender still found in use. Note: Remove/ and replace it.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

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

     All hand sinks were stocked and accessible at the time of inspection.

     Code MN Rule 4626.1110AB

4. Aug 27, 2025 Routine Score 90
   • 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 previously cooked TCS foods such as Rice Noodles, Lomein and pork without date marking in the refrigerator. Note: All TCS foods that are held for more than 24 hours must be date marked so that they do not exceed 7 days

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Chlorine test strips not provided onsite. Note: Provide and use it as required.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Wet wiping cloths found stored on the prep tables between use. Note: All wet wiping cloths need to be stored in chemical sanitizer solution bucket between use at all times

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Black mold growth observed at 3- Compartment sinks and wall juncture. Note: Clean and recalk if needed

     Code MN Rule 4626.1520A

   • Serious Priority 1 Corrected on site

     Store raw eggs in refrigeration equipment at 45 degrees F (7 degrees C) or less.

     Raw shell eggs found sitting at 57 F (ambient temperature) on the cook line. Note: Store them in refrigerator. PIC relocated them for correction

     Code MN Rule 4626.0395B

   • Not serious Priority 3

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

     Old and broken "Vobox Coupe/ R2" peanut blender found in use. Note: Remove and replace it.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2 Corrected on site

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

     Hand sink at the front area was blocked with the sanitizer bucket placed in it. Note: PIC removed it. Note: Make sure hand sink is stocked, operable and accessible at all times.

     Code MN Rule 4626.1110AB

5. Sep 5, 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 previously cooked TCS foods such as Rice Noodles, Bamboo shoot and pork without date marking in the refrigerator. Note: All TCS foods that are held for more than 24 hours must be date marked so that they do not exceed 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Chlorine test strips still not provided onsite. Note: Provide and use it as required.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Wet wiping cloths still stored on the prep tables between use. Note: All wet wiping cloths need to be stored in chemical sanitizer solution bucket between use at all times

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Damaged and missing ceiling tiles in the back kitchen still not replaced/ repaired. Note: Replace or repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Black mold growth at 3- Compartment sinks and wall juncture still not cleaned. Note: Clean and caulk

     Code MN Rule 4626.1520A

6. Aug 23, 2024 Routine Score 78
   • Serious Priority 1

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

     No illness log maintained onsite. Note: For details, please see the template sent with the report.

     Code MN Rule 4626.0040C

   • 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 previously cooked TCS foods such as Noodles, Corn, Bamboo shoot and pork without date marking in the refrigerator. Note: You must date mark all TCS foods that are held for more than 24 hours so that they do not exceed 7 days.

     Code MN Rule 4626.0400A

   • Serious Priority 1 Corrected on site

     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 Hot & Sour Sauce (98 F) and Lomaine sauces (75 F) being cooled in two bulk containers sitting at ambient temperatures in the kitchen. Norte: Per PIC all cooked yesterday, which is approximately more than 12 hours. Note: Discarded voluntarily.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Chlorine test strips not provided onsite for use. Note: Provide and use to accurately measure sanitizer concentration.

     Code MN Rule 4626.0715

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     No hand washing soap at hand sink. Hand sink needs to be stocked and operable at all times. Note: PIC provided onsite.

     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

     Paper towel or other approved hand drying method not provided at hand sink in the kitchen. Note: Provide it for effective hand washing procedures.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     Wet wiping cloths stored on the prep tables between use. Note sanitizer bucket set up observed. Note: All wet wiping cloths need to be stored in chemical sanitizer solutions between use at all times.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

     Store raw eggs in refrigeration equipment at 45 degrees F (7 degrees C) or less.

     Raw Shell Eggs cold held at 69 F at ambient temperature on the cook line area. Note: PIC relocated to the cooler

     Code MN Rule 4626.0395B

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Cooked sauces observed being cooled in two bulk containers sitting at ambient temperature. Note: Always cool TCS foods in shallow pans, uncovered or partially covered and under refrigeration. Note: For details, please see the cooling fact sheet sent with the report. Note: PIC discarded them voluntarily.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Damaged and missing ceiling tiles in the back kitchen areas. Note: Repair or replace.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed black mold growth at 3- Compartment sink and wall junctures. Note: Clean

     Code MN Rule 4626.1520A

   • Not serious Priority 3 Corrected on site

     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 frozen shrimp and chicken being thawed sitting at ambient temperatures. Note: Thaw all TCS foods as indicated above. Note: For details, please see the food safety fact sheet sent with the report. Note: Relocated for correction

     Code MN Rule 4626.0380ABC

7. Aug 21, 2023 Routine Score 94
   • Serious Priority 1

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

     Observed no employee illness log on-site. Illness log has been provided with report.

     Code MN Rule 4626.0040C

   • 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 curry and cooked chicken without dates throughout the establishment. You must 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