Wings & Seafood To Go

Year by year

Inspections

1. Sep 9, 2026 Routine Score 92
   • Serious Priority 1 Corrected on site

     Discontinue using restricted-use pesticides that do not meet the requirements of 40 CFR 152, subpart 152, subpart A section 152.1.

     Observed can of Raid bug spray under three compartment sink. Ensure restricted-use pesticides are not used inside a food establishment, and only a licensed pest control operator is applying pesticides. At time of inspection PIC discarded the Raid.

     Code MN Rule 4626.1645

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed heavy grease accumulation on sides of cooking equipment. Ensure non-food contact surfaces are maintained clean.

     Code MN Rule 4626.0855

   • Serious Priority 1 Corrected on site

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

     Observed raw chicken stored above cooked rice. Ensure raw animal foods are separated from ready to eat foods. At time of inspection PIC moved the raw chicken and showed the proper storage order.

     Code MN Rule 4626.0235A(1)

2. Sep 8, 2025 Routine Score 98
   • Not serious Priority 3

     Store personal care items according to the rule.

     Observed employee food was not separated or labeled. Ensure personal items are stored separate from retail food and equipment.

     Code MN Rule 4626.1675

   • 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 no date marking system in place for ready-to-eat, time/temperature controlled for safety foods. Ensure an effective date marking system is used. At time of inspection PIC date marked the foods, or discarded foods which the date of preparation was unknown.

     Code MN Rule 4626.0400A

3. Sep 6, 2024 Routine Score 96
   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed hood with grease build up. Ensure hoods are cleaned often. Hoods last cleaned 6/2024

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Store personal care items according to the rule.

     Observed employee food was not separated or labeled. Ensure personal care items are stored in leakproof area and labeled, separated from retail food and equipment.

     Code MN Rule 4626.1675

   • 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 cooked foods like cooked wings, and cut cabbage without date mark. Ensure an effective date marking method is used.

     Code MN Rule 4626.0400A

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed fried rice on counter at 119F in bowl over six inches deep. PIC stated it was done cooking 10 min ago, and they are leaving out to cool before putting into walk-in. Discussed putting rice on a baking sheet to cool quickly. Discussed time/temperature requirements for cooling. PIC moved to baking sheet.

     Code MN Rule 4626.0390A

4. Sep 7, 2023 Routine Score 92
   • Not serious Priority 3

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

     Observed food debris on the external surface of cooking utensils and storing containers. Discussed cleaning and sanitation with the operator.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed grease, dirt, food debris, and spills on the external surface of kitchen equipment such as fryers, grills, stoves, and equipment accessories. Discussed frequency cleaning with the operator. Observed food debris and spill on the bottom floor of the reach-in freezer.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Observed encrusted grease on the floor under equipment and base coving behind cooking equipment. Observed debris on the floor throughout the facility.

     Code MN Rule 4626.1520A

   • 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 excessive amount of unused material such as carboard box, plastic, old equipment and utensil throughout the facility.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

     Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.

     Observed single service utensil and linens stored inside toilet room. Remove immediately.

     Code MN Rule 4626.0960A

   • Not serious Priority 3

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

     Observed tongs stored on top of wiping cloth, and counters. Discussed proper storing with operator.

     Code MN Rule 4626.0275C

   • 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.

     Remove carboard box from storing shelving.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Repair leaky faucet at hand washing sink.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     Observed rice open bag of rice and flour. Discussed proper storing containers and food contamination with the operator.

     Code MN Rule 4626.0235A(4)

   • Serious Priority 1

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

     Observed pork and chicken stored mixed inside reach-in freezer. Discussed proper storage with the operator.

     Code MN Rule 4626.0235A(2)

   • Serious Priority 1 Corrected on site

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

     Registered the temperature of eggs stored at room temperature at 67*F. Operator instructed to use product immediately or discard. Discussed proper TCS cold holding temperatures.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

     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.

     A CFPM card was on display but individual does not work at the establishment. Discussed MN food protection manger certification and requirements.

     Code MN Rule 4626.0033A