Korean Service Center

Year by year

Inspections

1. Sep 17, 2026 Routine Score 88
   • 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.

     Black plastic to-go containers were found on site. Discontinue using.

     Code MCO 204.30A

   • Not serious Priority 2 Corrected on site

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

     The hand sink was blocked at the time of the inspection by a delivery of food. The hand sink should be accessible at all times. Clear a space.

     Code MN Rule 4626.1110AB

   • 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.

     The facility had a bug light that was stored above clean dishes. The light was moved.

     Code MN Rule 4626.1385B

   • Serious Priority 1

     Remove single-service and single-use articles made from materials that are unsafe and unclean.

     Unpacked food was being stored in shopping bags. Discontinue and store food in food grade bags or containers.

     Code MN Rule 4626.0500B

   • Not serious Priority 2

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

     The facility was cooling soup and other items completely covered. When cooling, uncover the containers so heat transfer can occur.

     Code MN Rule 4626.0390B

   • Serious Priority 1

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

     Saeujeot was being held at room temperature. 70 F. The facility should refrigerate the product.

     Code MN Rule 4626.0395A2

2. Oct 15, 2025 Follow-Up Score 100
   • 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.

     The facility had styrofoam to go soup containers. Provide reusable, recyclable, or compostable containers.

     Code MCO 204.30A

3. Sep 10, 2025 Routine Score 90
   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood baffles were greasy. Clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     Boxes of vegetables were stored directly on the floor. Discontinue. Store off the floor.

     Code MN Rule 4626.0300A

   • 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.

     Shelving in the dry storage area were made of wood or lined with towels. Lined shelving with FRP or other easily cleanable materials.

     Code MN Rule 4626.0495

   • 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.

     The facility had styrofoam coffee cups. Provide recyclable or compostable cups.

     Code MCO 204.30A

   • 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.

     The facility was missing date marking for their TCS food in their cooler. Date mark.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     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

     The facility was thawing product at room temperature. Discontinue. Use one of the above methods.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not locate their chlorine test strips. Provide.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     A large amount of fruit flies were found in the kitchen near the onion storage. Have area serviced and treat for fruit flies.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     The facility was thawing chicken in the 3-compartment sink instead of the prep sink. Discontinue.

     Code MN Rule 4626.0315

   • Serious Priority 1

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

     Raw shell eggs were stored above vegetables in the prep cooler. Discontinue. Store raw eggs on a bottom shelf or in an area where they are not directly over vegetables or other ready to eat foods.

     Code MN Rule 4626.0235A(1)

4. Oct 15, 2024 Follow-Up Score 98
   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Hood filters had dust and grease build up. Clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     Food was stored directly on the floor in the dry ingredient room. Store 6 inches off the ground.

     Code MN Rule 4626.0300A

   • 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.

     Shelving in the dry storage area were made of wood or lined with towels. Lined shelving with FRP or other easily cleanable materials.

     Code MN Rule 4626.0495

   • 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.

     The facility had Styrofoam to go containers/cups. Replace with compostable or recyclable containers.

     Code MCO 204.30A

   • 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.

     The facility was missing date marking for cooked product in storage mode. Set up and use a date marking system.

     Code MN Rule 4626.0400A

5. Sep 13, 2024 Routine Score 90
   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Open employee beverages were found in the kitchen. Provide closed containers.

     Code MN Rule 4626.0105B

   • 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

     The hand sink was missing paper toweling. Locate.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Hood filters had dust and grease build up. Clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 2

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

     For hot water mechanical warewashing, there is no irreversible registering temperature indicator to measure utensil surface temperature. Provide.

     Code MN Rule 4626.0710B

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     An employee was observed using bare hand contact when cutting ready to eat cucumber. Use gloves or other effective means.

     Code MN Rule 4626.0225A

   • Not serious Priority 3

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

     Food was stored directly on the floor in the dry ingredient room. Store 6 inches off the ground.

     Code MN Rule 4626.0300A

   • 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.

     Shelving in the dry storage area were made of wood or lined with towels. Lined shelving with FRP or other easily cleanable materials.

     Code MN Rule 4626.0495

   • 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.

     The facility had Styrofoam to go containers/cups. Replace with compostable or recyclable containers.

     Code MCO 204.30A

   • 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.

     The facility was missing date marking for cooked product in storage mode. Set up and use a date marking system.

     Code MN Rule 4626.0400A

6. Sep 14, 2023 Routine Score 96
   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Open employee beverages were found in the kitchen. Provide covered containers.

     Code MN Rule 4626.0105B

   • 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

     No paper toweling was located at the hand sink. Provide.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     The hand sink did not have handwashing signage. Provide.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood baffles were greasy. Clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single Service cups were stored directly on the floor. Store off the ground.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     There was mold build up behind the dish machine. Clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

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

     The facility did not have internal temperature measuring device or stickers for the high temperature dish machine. Provide.

     Code MN Rule 4626.0710B