Kungfu Hot Pot

Year by year

Inspections

1. Sep 8, 2025 Routine Score 92
   • 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 one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site.

     Code MN Rule 4626.0033A

   • 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.

     Observed chlorine solution in dish machine was testing at 0PPM.. Ensure chlorine sanitizer solution is at the proper concentration. PIC refilled the sanitizer and retested the machine at 100PPM.

     Code MN Rule 4626.0805C1

   • 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.

     Observed fly strips over food prep area in the kitchen. Ensure they are replaced often and not over food preparation areas.

     Code MN Rule 4626.1385B

   • 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 ready-to-eat (RTE), Time/Temperature controlled for safety (TCS) foods throughout cold-holding units without date marks. Ensure foods RTE, TCS foods prepared on site or opened on site are marked with the date it is prepared. Discussed with PIC at time of inspection, emailed over date marking guidance.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no chlorine sanitizer test kit for dish machine and buckets. Ensure one is obtained.

     Code MN Rule 4626.0715

2. Sep 5, 2024 Routine Score 92
   • 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 owner did not have the Minnesota Certified Food Protection Certificate. Ensure certificate is obtained as per condition of licensing.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed encrusted grease and food debris under wok line. Discussed with PIC maintaining physical facilities clean to prevent attracting pests. PIC updated with photos after inspection area had been cleaned.

     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.

     Observed salad bar was using ice as a coolant, PIC showed they have purchased a new one to be delivered. Ensure equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • 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.

     Observed chlorine solution in dish machine was testing at 0PPM using both facility and inspectors test strips. Ensure chlorine sanitizer solution is at the proper concentration. Discussed discontinuing using the dish machine and set up the three compartment sink which was testing at the proper concentration.

     Code MN Rule 4626.0805C1

   • 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.

     Observed fly strips over food prep areas throughout the kitchen. Ensure they are replaced often and not over food preparation areas.

     Code MN Rule 4626.1385B

   • 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.

     Observed large gaps under back door. Ensure outer openings are protected and sealed.

     Code MN Rule 4626.1395A

   • Serious Priority 1

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

     Observed cut melon at 57F on salad bar, using ice as coolant. Ensure cold time/temperature controlled for safety foods are kept under mechanical refrigeration at 41F and below. PIC stated the unit isn't holding and a new unit has been purchased. Replaced ice and melon at time of inspection. Discussed using 4 hour time hold until the new unit is delivered for maximum food safety.

     Code MN Rule 4626.0395A2

3. Sep 23, 2023 Follow-Up Score 100
   • 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.

     Code MN Rule 4626.0033A

   • 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.

     Code MCO 204.30A

4. Sep 7, 2023 Routine Score 88
   • 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.

     Operator CFPM certification expired 04/23. Discussed certification process and requirements.

     Code MN Rule 4626.0033A

   • 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 the operator giving Styrofoam as a to-go container. Discussed city ordinances and acceptable materials.

     Code MCO 204.30A

   • 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 multiple unmarked products such as sauce, cooked noodles, and others inside cold holding units. Discussed date marking with the operator.

     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

     Observed wet wiping cloths on prep counters and tables.

     Code MN Rule 4626.0285B

   • Not serious Priority 3 Corrected on site

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     Observed three coolers without a thermometer. Discussed preoperational checks for equipment.

     Code MN Rule 4626.0620B

   • Serious Priority 1 Corrected on site

     Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

     Observed salad bar with sneeze guard facing wall and food exposed. The operator turned the salad bar so the sneeze guard faced the customers at the time of inspection. Discussed food contamination with the operator.

     Code MN Rule 4626.0320A

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     Observed encrusted grease on the can opener blade. Discussed food contamination with the operator. Cleaned at the time of inspection.

     Code MN Rule 4626.0840A

   • 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, pork, and beef mixed together inside the chest freezer. Corrected at the time of inspection.

     Code MN Rule 4626.0235A(2)

   • Not serious Priority 3

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

     Observed noodles stored in open bags. This cussed food contamination with the operator.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed lose base coving throughout the back area. Repair

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed dust, and debris on the floor under storing shelving and equipment.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed food debris and spill on external surfaces of storing containers.

     Code MN Rule 4626.0840C