Quruxlow

Year by year

Inspections

1. Oct 21, 2025 Follow-Up Score 96
   • 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 certificate on-site. A food worker is currently undergoing the courses to obtain their MN-issued certificate. A Risk Control Plan has been issued to comply with this violation.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     All equipment, such as handwashing sinks, 2-compartment and 3-compartment sinks, must be sealed to the adjoining wall.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     A Risk Control Plan has been created to address the current pest control issues. A pest control service must be hired to conduct regular treatments. Eliminate conditions that can support pest harborage.

     Code MN Rule 4626.1565ABD

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     Dish machine is unable to reach the final rinse cycle temperature of 160F. The establishment is currently using their 3-compartment sink to wash, rinse, and sanitize dishes and utensils. Dish machine must be serviced immediately.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

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

     Dish machine is unable to reach a rinse temperature of 160F. Observed the rinse and wash gauges not working properly while the dish machine is running a cycle. Dish machine must be serviced to operate efficiently and reliably.

     Code MN Rule 4626.0735AB

2. Oct 8, 2025 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.

     Observed Styrofoam cups and to-go containers being used on-site. Per the city of Minneapolis Green To Go ordinance, Styrofoam is not allowed. Violation has been cited in multiple occasions. A citation will be issued.

     Code MCO 204.30A

   • 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 certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed handwashing and prep sinks no longer sealed to the adjoining wall. Reseal equipment.

     Code MN Rule 4626.0725A

   • 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

     Observed a lack of food safety knowledge by the Person In Charge (PIC). PIC was unable to demonstrate the proper hot and cold temperature requirements as well as cooling practices for TCS food. The completion of approved food safety training courses is strongly encouraged.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 3

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

     Observed food uncovered in undercounter cooler. All food must be covered during storage mode to prevent cross-contamination.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed two live cockroaches during the inspection. Obtain a licensed pest control service to conduct regular treatments and eliminate conditions that may support pest harborage.

     Code MN Rule 4626.1565ABD

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     Observed dish machine unable to reach a rinse temperature of 160F. The Person In Charge was instructed to use the 3-compartment sink to wash, rinse, and sanitize dishes and utensils.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

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

     1. Observed dish machine unable to reach final rinse temperature. 2. Observed temperature gauge not working properly while machine is running. Have dish machine serviced immediately.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed salad with tomatoes reading at 69F, and cooked goat meat reading at 113F in a prep table near the cookline. Per conversation with the PIC, food was being used as a working portion. However, the food quantities observed exceeded a working portion. The PIC was instructed to move the salad into cold holding. The cooked meat was reheated, and PIC was asked to follow proper cooling procedures. All TCS foods must be kept at 41F or below. If using working portion, they must be limited to small quantities and approved by the health inspector.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.

     Observed no temperature measuring device on-site for the dish machine. Obtain a temperature measuring device.

     Code MN Rule 4626.0710A

3. Oct 10, 2024 Follow-Up Score 98
   • 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 Styrofoam to-go containers being used for to-go orders. Citation will be issued.

     Code MCO 204.30A

   • 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 certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed handwashing sink near door pulling away from the wall. Repair.

     Code MN Rule 4626.0725A

   • 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

     There is an overall lack of active managerial control. The kitchen manager has not been properly trained in food safety. Spoke to the owner regarding the importance of training their food workers.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 3

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

     Observed raw meat and ready-to-eat food in walk-in cooler uncovered during storage mode. Person In Charge was asked to cover all food not in a cooling process to prevent cross-contamination.

     Code MN Rule 4626.0235A(4)

4. Sep 26, 2024 Routine Score 86
   • 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 Styrofoam to-go containers being used on-site. If unapproved Green To Go containers are not used, a citation will be issued. All to-go containers should be either reusable, recyclable, or compostable. More information has been provided with the report.

     Code MCO 204.30A

   • 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 certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed handwashing sink pulling away from the wall. Repair.

     Code MN Rule 4626.0725A

   • 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

     Observed an overall lack of active managerial control in the establishment. The current kitchen manager has not been given the responsibility or training to oversee the kitchen space. The manager could not demonstrate food safety knowledge to prevent foodborne illnesses.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 3

     Provide linens and napkins that are free from food residue and other soiling matter.

     Observed dirty towels being used throughout the kitchen. Replace dry towels with more frequency or place wiping cloth towels in a sanitizer bucket.

     Code MN Rule 4626.0910

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed a very deep container with goat stew sitting in the prep table. According to the kitchen manager, the stew is being used as a working supply. The amount is too large for it to be a working portion. The kitchen manager was asked to separate the stew for proper cooling in walk-in cooler.

     Code MN Rule 4626.0390A

   • Serious Priority 1

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

     Observed no employee illness log on-site. An employee illness has been provided with the report. Discussion was had with kitchen manger on the importance of recording employee illnesses.

     Code MN Rule 4626.0040C

   • 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 concentration of chlorine in sanitizer bucket to be higher than allowed. Kitchen manager was asked to correct.

     Code MN Rule 4626.1620

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no chlorine sanitizer test strips on-site. Obtain.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Observed raw meat and cooked food in walk-in cooler uncovered during storage mode. Cover all food to prevent cross-contamination.

     Code MN Rule 4626.0235A(4)

5. Oct 13, 2023 Follow-Up Score 98
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed missing ceiling panels in several rooms of the kitchen area.

     Code MN Rule 4626.1515

   • 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 #6 plastic and Styrofoam to-go containers being used on-site. Discontinue using containers that are reusable, recyclable, and compostable.

     Code MCO 204.30A

   • 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 certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

     Designate a Person In Charge (PIC) who can demonstrate food safety knowledge.

     Code MN Rule 4626.0025

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed a handwashing sink and dish machine sinks coming off the wall. Repair.

     Code MN Rule 4626.0725A

6. Sep 26, 2023 Routine Score 90
   • Not serious Priority 3

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

     Observed undercounter cooler holding food between 52-57F. Have cooler serviced.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed missing ceiling panels in several rooms of the kitchen area.

     Code MN Rule 4626.1515

   • 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 Styrofoam to-go containers and cups being used on-site. The kitchen manager was asked to discontinue using containers and buy approved containers that are reusable, recyclable, and compostable. More information has been provided with the report.

     Code MCO 204.30A

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Provide cooler thermometers for all coolers on-site.

     Code MN Rule 4626.0620A

   • 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 certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     Observed raw fish, onion salad, and stiff cornmeal in undercounter cooler holding between 52-57F. Kitchen manager was informed, and he stated that the raw fish had been out for half an hour for food prep and that the onion salad had been prepared an hour before the inspection. Kitchen manager stated that the stiff cornmeal had been in undercounter cooler overnight, holding at 57F. Kitchen manager was asked to move food to the walk-in cooler.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed wet mop inside of mop bucket after use. Make sure mops are stored properly in mop sink area to allow them to fully fry.

     Code MN Rule 4626.1540

   • Not serious Priority 2

     Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

     Observed no Person In Charge (PIC) at time of inspection. After conversation with manger of the phone, no one has been designated to be PIC at times when management is not on-site.

     Code MN Rule 4626.0025

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed handwashing sink coming off wall in kitchen area. Repair.

     Code MN Rule 4626.0725A

   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces before using and after cleaning.

     Observed no means of sanitizer on-site. Kitchen manager was informed, they stated that they had just ran out of chlorine. Kitchen manager asked a staff member to buy the sanitizer. Sanitizer was purchased at time of inspection. Corrected-on site.

     Code MN Rule 4626.0900