Lotus To Go

Year	Inspections	Violations	Serious
2025	2	24	2
2024	2	23	2
2023	2	35	2

Nov 4, 2025 Follow-Up 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.

NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. HTTPS://WWW.HEALTH.STATE.MN.US/COMMUNITIES/ENVIRONMENT/FOOD/CFPM/INDEX.HTML

Code MN Rule 4626.0033A
Not serious Priority 3
Keep the physical facilities in good repair.

FLOOR THROUGHOUT THE KITCHEN WAS IN DISREPAIR. REPAIR / REPLACE KITCHEN FLOOR. SEE DOCUMENT ATTACHED FOR APPROVED FLOORING INSIDE A KITCHEN OR CONTACT A PLAN REVIEW MEMBER OR INSPECTOR BEFORE REPLACING THE FLOOR.

Code MN Rule 4626.1515
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

STAINLESS STEEL COVER IS MISSING INSIDE PREP LINE COOLER (BY COOK LINE). REPLACE MISSING COVER AT THIS COOLER, SO INSULATION UNDERNEATH IS NOT EXPOSED. ------------------------------------------------------------------------------------------------------------------------------------------------------------------- FLOOR OF WALK IN FREEZER IS RUSTED. REPLACE WALK IN FREEZER FLOOR WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS.

Code MN Rule 4626.0735AB
Not serious Priority 3
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

OBSERVED BLACK PLASTICS “TO-GO” FOOD CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS / LIDS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

Code MCO 204.30B
Not serious Priority 3
Clean non-food contact surfaces of equipment. Keep them clean.

CAN OPENER HOLDER IS DIRTY WITH OLD FOOD DEBRIS. KEEP EQUIPMENT CLEAN.

Code MN Rule 4626.0840C
Not serious Priority 2
Equipment food-contact surfaces and utensils must be clean.

CAN OPENER BLADE WAS SOILED AND IN NEED OF CLEANING. CLEAN AND MAINTAIN CAN OPENER CLEAN.

Code MN Rule 4626.0840A
Not serious Priority 3
Keep the plumbing system in good repair.

COLD WATER WAS NOT AVAILABLE AT HAND SINK INSIDE THE KITCHEN. REPAIR COLD WATER SUPPLY SO EMPLOYEES CAN MIX HOT AND COLD WATER FOR HAND WASHING PROCEDURE AT THIS SINK.

Code MN Rule 4626.1040B
Not serious Priority 2
Use approved trapping devices or other means of pest control when pests are found.

OBSERVED FRUIT / DRAIN FLIES BY HAND SINK. CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.

Code MN Rule 4626.1565C
Serious Priority 1
Keep a log to record employee illness symptoms. Have it available upon request.

NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT.

Code MN Rule 4626.0040C

Oct 21, 2025 Routine Score 84

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 REGISTERED CFPM CERTIFICATE AVAILABLE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. HTTPS://WWW.HEALTH.STATE.MN.US/COMMUNITIES/ENVIRONMENT/FOOD/CFPM/INDEX.HTML

Code MN Rule 4626.0033A
Not serious Priority 3
Keep the physical facilities in good repair.

FLOOR THROUGHOUT THE KITCHEN WAS IN DISREPAIR. REPAIR / REPLACE KITCHEN FLOOR. SEE DOCUMENT ATTACHED FOR APPROVED FLOORING INSIDE A KITCHEN OR CONTACT A PLAN REVIEW MEMBER OR INSPECTOR BEFORE REPLACING THE FLOOR.

Code MN Rule 4626.1515
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.

OBSERVED ORIGINAL PLASTIC LINING AT STAINLESS STEEL SHELF AND GREY PLASTIC AT GLASS DISPLAY COOLER (FRONT). REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.

Code MN Rule 4626.0495
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

STAINLESS STEEL COVER IS MISSING INSIDE PREP LINE COOLER (BY COOK LINE). REPLACE MISSING COVER AT THIS COOLER, SO INSULATION UNDERNEATH IS NOT EXPOSED. ----------------------------------------------------------------------------------------------------------------------------------------- FLOOR OF WALK IN FREEZER IS RUSTED. REPLACE WALK IN FREEZER FLOOR WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS.

Code MN Rule 4626.0735AB
Not serious Priority 3
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

OBSERVED BLACK PLASTICS “TO-GO” FOOD CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS / LIDS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

Code MCO 204.30B
Not serious Priority 2
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

NO THIN PROBE FOOD THERMOMETER AVAILABLE. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.

Code MN Rule 4626.0705B
Not serious Priority 3
Clean non-food contact surfaces of equipment. Keep them clean.

CAN OPENER HOLDER IS DIRTY WITH OLD FOOD DEBRIS. KEEP EQUIPMENT CLEAN.

Code MN Rule 4626.0840C
Not serious Priority 2
Equipment food-contact surfaces and utensils must be clean.

CAN OPENER BLADE WAS SOILED AND IN NEED OF CLEANING. CLEAN AND MAINTAIN CAN OPENER CLEAN.

Code MN Rule 4626.0840A
Not serious Priority 2
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.

Code MN Rule 4626.0030BCQ
Not serious Priority 2
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

OBSERVED MOP BUCKET STORED IN FRONT OF THE ONLY HAND WASHING SINK IN THE KITCHEN. ALSO A CLOTH TOWEL, PLASTIC CONTAINER AND A GALLON OF CLEANER STORED INSIDE HAND SINK. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION. INSTRUCTED ALL EMPLOYEES TO WASH HANDS AFTER THIS SINK WAS READILY AVAILABLE. ALL EMPLOYEE WASHED THEIR HAND WHILE I WAS THERE. IF FOUND AGAIN, THIS VIOLATION WILL TRIGGER A CITATION. CITATIONS START AT $200.

Code MN Rule 4626.1110AB
Not serious Priority 2
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 FOOD WORKER WASHING HANDS AT 3-COMP SINK. INSTRUCTED PIC TO TRAIN FOOD EMPLOYEES TO WASH HANDS AT DESIGNATED HAND SINK.

Code MN Rule 4626.0080
Not serious Priority 3
Keep the plumbing system in good repair.

COLD WATER WAS NOT AVAILABLE AT HAND SINK INSIDE THE KITCHEN. REPAIR COLD WATER SUPPLY SO EMPLOYEES CAN MIX HOT AND COLD WATER FOR HAND WASHING PROCEDURE AT THIS SINK.

Code MN Rule 4626.1040B
Not serious Priority 3
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

CLEAN AT LEAST EVERY 24 HOURS THE FOOD CONTACT SURFACES OF COOKING AND BAKING EQUIPMENT AND INTERIOR CAVITIES OF MICROWAVE OVENS. MN RULE 4626.0850 THE INTERIOR OF THE ELECTRIC OVEN / TOASTER WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN OVEN DAILY.

Code MN Rule 4626.0850
Not serious Priority 2
Use approved trapping devices or other means of pest control when pests are found.

OBSERVED FRUIT / DRAIN FLIES BY HAND SINK. CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.

Code MN Rule 4626.1565C
Serious Priority 1
Keep a log to record employee illness symptoms. Have it available upon request.

NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT.

Code MN Rule 4626.0040C

Oct 29, 2024 Follow-Up 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.

NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. SUBMIT PHONG M. NGUYENS’ CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. HTTPS://WWW.HEALTH.STATE.MN.US/COMMUNITIES/ENVIRONMENT/FOOD/CFPM/INDEX.HTML NOTE: IF THE STATE (MDH) DO NOT ACCEPT THIS CLASS CERTIFICATE, THEN YOU WILL NEED TO GO TO ANOTHER SERVESAFE CLASS AND IMMEDIATELY SUBMIT YOUR CLASS CERTIFICATE TO MDH.

Code MN Rule 4626.0033A
Not serious Priority 3
Keep the physical facilities in good repair.

FLOOR THROUGHOUT THE KITCHEN WAS IN DISREPAIR. REPAIR / REPLACE KITCHEN FLOOR. SEE DOCUMENT ATTACHED FOR APPROVED FLOORING INSIDE A KITCHEN OR CONTACT A PLAN REVIEW MEMBER OR INSPECTOR BEFORE REPLACING THE FLOOR.

Code MN Rule 4626.1515
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.

OBSERVED ORIGINAL BLUE PLASTIC LINING AT STAINLESS STEEL MICROWAVE AND GREY PLASTIC AT NEW PREP TABLE. REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.

Code MN Rule 4626.0495
Not serious Priority 2
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

OBSERVED PLASTIC LIDS WITH CRACKS AND BREAKS ON BINS FOR FLOUR AND RICE. REPLACE LID FOR FLOUR BIN AND OTHER WHITE INGREDIENTS.

Code MN Rule 4626.0515
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

SOME COLD UNITS ARE UNABLE TO KEEP FOOD AT REPAIR ANY COOLER THAT IS NOT KEEPING FOOD AT -------------------------------------------------------------------------------------------- FLOOR OF WALK IN FREEZER IS RUSTED. REPLACE WALK IN FREEZER FLOOR WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS.

Code MN Rule 4626.0735AB
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE MULTIPLE COLD HOLDING UNITS. FOR EXAMPLE: SHRIMP AT 48F AND SAUSAGE AT 47F. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURNED DOWN SETTINGS TO ALL UNITS THAT ARE TEMPING ABOVE 41F FOR NOW. IF FOUND AGAIN, THIS VIOLATION WILL TRIGGER A CITATION. CITATIONS START AT $200. SEE BACK PAGE OF REPORT.

Code MN Rule 4626.0395A2
Not serious Priority 3
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

OBSERVED BLACK PLASTICS “TO-GO” FOOD CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS / LIDS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

Code MCO 204.30B
Not serious Priority 2
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

NO THIN PROBE FOOD THERMOMETER AVAILABLE. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.

Code MN Rule 4626.0705B

Oct 15, 2024 Routine Score 86

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 REGISTERED CFPM CERTIFICATE AVAILABLE. SUBMIT PHONG M. NGUYENS’ CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. HTTPS://WWW.HEALTH.STATE.MN.US/COMMUNITIES/ENVIRONMENT/FOOD/CFPM/INDEX.HTML NOTE: IF THE STATE (MDH) DO NOT ACCEPT THIS CLASS CERTIFICATE, THEN YOU WILL NEED TO GO TO ANOTHER SERVESAFE CLASS AND IMMEDIATELY SUBMIT YOUR CLASS CERTIFICATE TO MDH.

Code MN Rule 4626.0033A
Not serious Priority 3
Keep the physical facilities in good repair.

FLOOR THROUGHOUT THE KITCHEN WAS IN DISREPAIR. REPAIR / REPLACE KITCHEN FLOOR. SEE DOCUMENT ATTACHED FOR APPROVED FLOORING INSIDE A KITCHEN OR CONTACT A PLAN REVIEW MEMBER OR INSPECTOR BEFORE REPLACING THE FLOOR.

Code MN Rule 4626.1515
Not serious Priority 2
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.

Code MN Rule 4626.0030BCQ
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.

OBSERVED ORIGINAL BLUE PLASTIC LINING AT STAINLESS STEEL MICROWAVE. REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.

Code MN Rule 4626.0495
Not serious Priority 3
Have a garbage can at handwashing sinks where paper towels are used.

A NEARBY GARBAGE CAN WAS MISSING AT MAIN HANDWASHING SINK (BY 3-COMP SINK). PROVIDE A GARBAGE CAN BY EACH HANDWASHING SINK.

Code MN Rule 4626.1390
Not serious Priority 2
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

OBSERVED PLASTIC LIDS WITH CRACKS AND BREAKS ON BINS FOR FLOUR AND RICE. REPLACE LID FOR FLOUR BIN AND OTHER WHITE INGREDIENTS.

Code MN Rule 4626.0515
Not serious Priority 2
Equipment food-contact surfaces and utensils must be clean.

CAN OPENER BLADE WAS SOILED AND IN NEED OF CLEANING. CLEAN AND MAINTAIN CAN OPENER CLEAN.

Code MN Rule 4626.0840A
Not serious Priority 3
Clean non-food contact surfaces of equipment. Keep them clean.

CAN OPENER HOLDER IS DIRTY WITH OLD FOOD DEBRIS. KEEP EQUIPMENT CLEAN.

Code MN Rule 4626.0840C
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

SOME COLD UNITS ARE UNABLE TO KEEP FOOD AT REPAIR ANY COOLER THAT IS NOT KEEPING FOOD AT -------------------------------------------------------------------------------------------- FLOOR OF WALK IN FREEZER IS RUSTED. REPLACE WALK IN FREEZER FLOOR WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS.

Code MN Rule 4626.0735AB
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE MULTIPLE COLD HOLDING UNITS. FOR EXAMPLE: SHRIMP AT 42F AND CHICKEN AT 49F. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURNED DOWN SETTINGS TO ALL UNITS THAT ARE TEMPING ABOVE 41F FOR NOW. IF FOUND AGAIN, THIS VIOLATION MAY TRIGGER A CITATION. CITATIONS START AT $200. SEE BACK PAGE OF REPORT.

Code MN Rule 4626.0395A2
Not serious Priority 3
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

OBSERVED BLACK PLASTICS “TO-GO” FOOD CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS / LIDS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

Code MCO 204.30B
Not serious Priority 2
Use approved trapping devices or other means of pest control when pests are found.

OBSERVED FRUIT / DRAIN FLIES IN THE ESTABLISHMENT. CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.

Code MN Rule 4626.1565C
Not serious Priority 3
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

OBSERVED FRUIT / DRAIN FLIES. PROVIDE A CURRENT DETAILED INVOICE / CONTRACT ADDRESSING PEST IN THE ESTABLISHMENT. HAVE INVOICE AVAILABLE FOR HEALTH INSPECTIONS.

Code MCO 188.590
Not serious Priority 2
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

NO THIN PROBE FOOD THERMOMETER AVAILABLE. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.

Code MN Rule 4626.0705B
Not serious Priority 3
Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.

OPERATOR WAS ONLY SANITIZING SLICER. THE WASH AND RINSE STEP WERE MISSING. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT / UTENSILS WITH AN APPROVED SANITIZER. THIS WAS REVIEWED ON SITE.

Code MN Rule 4626.0875

Oct 27, 2023 Follow-Up Score 98

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 REGISTERED CFPM CERTIFICATE AVAILABLE. SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH WITH APPLICATION AND $35. SEE ATTACHMENT. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

Code MN Rule 4626.0033A
Not serious Priority 3
Keep the physical facilities in good repair.

SOME BASE COVING IS MISSING AT DRY STORAGE ROOM. REPAIR / REPLACE BASE COVING IN THIS ROOM. ------------------------------------------------------------------------------- OBSERVED FEW MISSING CEILING TILES THROUGHOUT THE KITCHEN. REPAIR / REPLACE MISSING TILES. ----------------------------------------------------------------------------- FLOOR THROUGHOUT THE KITCHEN WAS IN DISREPAIR. REPAIR / REPLACE KITCHEN FLOOR.

Code MN Rule 4626.1515
Not serious Priority 3
Protect unpackaged food from environmental sources of contamination during preparation.

OBSERVED FOOD PREPARATION INSIDE DRY STORAGE ROOM. DISCONTINUE THIS PRACTICE. THIS ROOM WAS NOT SET UP FOR FOOD PREPARATION.

Code MN Rule 4626.0315
Not serious Priority 2
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.

Code MN Rule 4626.0030BCQ
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.

OBSERVED ORIGINAL BLUE PLASTIC LINING ON MICROWAVE. REMOVE MANUFACTURER PLASTIC WRAP.

Code MN Rule 4626.0495
Not serious Priority 3
Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

OBSERVED UNPROTECTED FLUORESCENT LIGHT BULBS INSIDE SMALL DRY STORAGE ROOM. PROVIDE LIGHT SHIELD (S) OR SHATTER RESISTANT BULB (S) FOR THIS ROOM.

Code MN Rule 4626.1375A
Not serious Priority 3
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

OBSERVED WET TOWEL SITTING ON PREP TABLE. ONCE TOWELS ARE WET, THEY NEED TO BE STORED INSIDE A SANITIZER BUCKET COMPLETELY SUBMERGED IN SANITIZER. PIC DISCARDED TOWEL.

Code MN Rule 4626.0285B
Not serious Priority 3
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

OBSERVE FOOD CONTAINERS INSIDE THE MOP SINK. DISCONTINUE USING MOP SINK FOR CLEANING (RINSING) FOOD EQUIPMENT. ONLY USE THE MOP SINK FOR IT ORIGINAL PURPOSE SUCH AS DISCARDING DIRTY MOP WATER.

Code MN Rule 4626.1080A
Not serious Priority 3
Store all food: • In a clean, dry location • At least 6 inches above the floor

OBSERVED FOOD STORED DIRECTLY ONTO THE FLOOR OF THE WALK IN COOLER / FREEZER. DO NO STORE FOOD ON THE FLOOR. INSTRUCTED PIC TO MOVE FOOD TO A NEARBY SHELF.

Code MN Rule 4626.0300A
Not serious Priority 3
Keep clean utensils that are unwrapped in trays and holders with their handles up.

OBSERVED SILVERWARE BEING STORED WITH HANDLES AWAY FROM OPERATOR INSIDE A SILVERWARE BASKET (FRONT OF THE HOUSE). ALL UTENSILS ARE TO BE STORED HANDLE TO USER. PIC SWITCHED THE ORIENTATION OF THE HANDLES TO BE ABLE TO REACH FORKS BY THE HANDLES.

Code MN Rule 4626.0965B

Oct 17, 2023 Routine Score 78

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 REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

Code MN Rule 4626.0033A
Not serious Priority 3
Keep the physical facilities in good repair.

SOME BASE COVING IS MISSING AT DRY STORAGE ROOM. REPAIR / REPLACE BASE COVING IN THIS ROOM. ------------------------------------------------------------------------------- OBSERVED FEW MISSING CEILING TILES THROUGHOUT THE KITCHEN. REPAIR / REPLACE MISSING TILES. ----------------------------------------------------------------------------- FLOOR THROUGHOUT THE KITCHEN WAS IN DISREPAIR. REPAIR / REPLACE KITCHEN FLOOR.

Code MN Rule 4626.1515
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.

NO DATE MARKING SYSTEM OBSERVED. FOR EXAMPLE, CREAM CHEESE AND COOKED BEEF. MARK FOODS AND USE THEM WITHIN 7 DAYS FROM THE DAY OF PREPARATION.

Code MN Rule 4626.0400A
Not serious Priority 3
Protect unpackaged food from environmental sources of contamination during preparation.

OBSERVED FOOD PREPARATION INSIDE DRY STORAGE ROOM. DISCONTINUE THIS PRACTICE. THIS ROOM WAS NOT SET UP FOR FOOD PREPARATION. -------------------------------------------------------------------------------- OBSERVED RAW BEEF STORE DIRECTLY ONTO SHELF INSIDE WALK IN FREEZER. PLACE FOOD INSIDE CONTAINERS TO AVOID ENVIRONMENTAL CONTAMINATION. PIC WILL DISCARD BEEF.

Code MN Rule 4626.0315
Not serious Priority 2
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

NO FOOD THERMOMETER AVAILABLE. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.

Code MN Rule 4626.0705B
Serious Priority 1
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

OBSERVED BOBA PEARLS BELOW 135F DURING HOT HOLDING (CROCKPOT). SEE TEMP. CHART. KEEP TCS FOODS AT 135F OR MORE DURING HOT HOLDING. IF NOT POSSIBLE TO KEEP PEARLS AT >135F THEN YOU CAN PUT THIS FOOD ITEM UNDER TPHC WRITTEN PROCEDURE AND DISCARD FOOD EVERY 4 HOURS. SEE DOCUMENTS ATTACHED. ------------------------------------------------------------------------------------------------------ OBSERVED COOKED RICE INSIDE HOT HOLDING UNIT REGISTERING 125F. ALSO OBSERVED LARGE CONTAINER WITH HOT RICE, FRIED CHICKEN AND HOT EGG ROLLS STORED AT ROOM TEMPERATURE. INSTRUCTED PIC TO INCREASE SETTINGS (MORE HEAT) OF THIS UNIT AND TO DO NOT KEEP FOOD AT ROOM TEMPERATURE.

Code MN Rule 4626.0395A1
Not serious Priority 2
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK. ---------------------------------------------------------------------------------------------------------- THE PERSON IN CHARGE WAS NOT ABLE TO MENTION “VOMITING / DIARRHEA” AS SYMPTOMS FOR EXCLUDING FOOD WORKERS. INCLUDE THIS INFORMATION IN THE EMPLOYEE HEALTH TRAINING POLICY AND PROCEDURES. SEE DOCUMENTS ATTACHED TO YOUR EMAIL.

Code MN Rule 4626.0030BCQ
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

ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.

Code MN Rule 4626.0035DGHIKM
Not serious Priority 2
The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements f

THE PERSON IN CHARGE (PIC) WAS UNABLE TO DEMONSTRATE AN OVERALL KNOWLEDGE AND UNDERSTANDING OF SOME AREAS OF THE FOOD CODE. FOR EXAMPLE, NOT KNOWING COLD HOLDING TEMPERATURES, SANITIZER CONCENTRATION, MINIMUM TIME FOR EXCLUSION (ILL FOOD WORKERS), SYMPTOMS FOR EXCLUSION, ETC. MOVING FORWARD, MAKE SURE THE PIC GET PROPER TRAINING / KNOWLEDGE REGARDING FOOD HANDLING PROCEDURES TO PREVENT FOODBORNE DISEASES.

Code MN Rule 4626.0030DEFGHI
Not serious Priority 3
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

HAND WASHING SIGN WAS MISSING AT HAND SINK LOCATED INSIDE MEN’S RESTROOM AND KITCHEN. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

Code MN Rule 4626.1457
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 TOWELS WERE MISSING AT HANDWASHING SINK IN THE MAIN KITCHEN SINK AND FRONT OF THE HOUSE. KEEP HAND SINKS FULLY STOCKED AT ALL TIMES. PIC PROVIDED PAPER TOWELS DURING INSPECTION.

Code MN Rule 4626.1445
Not serious Priority 3
Clean non-food contact surfaces of equipment. Keep them clean.

CAN OPENER HOLDER IS DIRTY WITH OLD FOOD DEBRIS. KEEP EQUIPMENT CLEAN.

Code MN Rule 4626.0840C
Not serious Priority 2
Equipment food-contact surfaces and utensils must be clean.

CAN OPENER BLADE WAS SOILED AND IN NEED OF CLEANING. CLEAN AND MAINTAIN CAN OPENER CLEAN.

Code MN Rule 4626.0840A
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.

OBSERVED ORIGINAL BLUE PLASTIC LINING ON MICROWAVE. REMOVE MANUFACTURER PLASTIC WRAP.

Code MN Rule 4626.0495
Not serious Priority 3
Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

OBSERVED UNPROTECTED FLUORESCENT LIGHT BULBS INSIDE SMALL DRY STORAGE ROOM. PROVIDE LIGHT SHIELD (S) OR SHATTER RESISTANT BULB (S) FOR THIS ROOM.

Code MN Rule 4626.1375A
Not serious Priority 3
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

OBSERVED WET TOWEL SITTING ON PREP TABLE. ONCE TOWELS ARE WET, THEY NEED TO BE STORED INSIDE A SANITIZER BUCKET COMPLETELY SUBMERGED IN SANITIZER. PIC PLACED TOWEL BACK INSIDE A NEWLY MADE SANITIZER BUCKET.

Code MN Rule 4626.0285B
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE PREP LINE COOLER 3. FOR EXAMPLE: CHICKEN AT 46F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS OR TO MOVE TCS FOOD TO ANOTHER LOCATION FOR NOW.

Code MN Rule 4626.0395A2
Not serious Priority 3
Food employees must use a closed beverage container within the food preparation or utensil washing areas.

OBSERVED OPEN EMPLOYEE DRINK BY PREP LINE COOLER. A CUP WITH A LID AND A STRAW ARE ALLOWED TO USE FOR EMPLOYEES. EMPLOYEE BEVERAGES MUST BE PROPERLY STORED IN A DESIGNATED AREA AWAY FROM PREP AREAS, WAREWASHING AREAS OR READY TO EAT FOODS, ETC. INSTRUCTED PERSON IN CHARGE (PIC) TO MOVE DRINK TO AN APPROVED LOCATION. PIC MOVED DRINK TO AN APPROVED LOCATION AND PROVIDED LID.

Code MN Rule 4626.0105B
Not serious Priority 3
Keep the plumbing system in good repair.

PLUG FOR SANITIZER BASIN WAS NOT WORKING (3-COMP SINK). REPLACE PLUG TO BE ABLE TO HOLD SANITIZER WATER AT 3-COMP SINK.

Code MN Rule 4626.1040B
Not serious Priority 3
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

OBSERVE LEFTOVER FOOD, TONG, SPOON AND FOOD CONTAINERS INSIDE THE MOP SINK. DISCONTINUE USING MOP SINK FOR CLEANING (RINSING) FOOD EQUIPMENT. ONLY USE THE MOP SINK FOR IT ORIGINAL PURPOSE SUCH AS DISCARDING DIRTY MOP WATER.

Code MN Rule 4626.1080A
Not serious Priority 3
Store all food: • In a clean, dry location • At least 6 inches above the floor

OBSERVED FOOD STORED DIRECTLY ONTO THE FLOOR OF THE WALK IN COOLER. FOR EXAMPLE: CHICKEN AND EGGROLLS. DO NO STORE FOOD ON THE FLOOR. INSTRUCTED PIC TO MOVE FOOD TO A NEARBY SHELF.

Code MN Rule 4626.0300A
Not serious Priority 3
Protect food from cross-contamination by using packages or covered containers.

OBSERVED OPEN CONTAINER OF PEANUT STORED IN THE DRY STORAGE ROOM. PROVIDE A LID FOR THIS CONTAINER. STORE FOOD COVERED. PIC COVERED THIS FOOD ITEM WITH A LID.

Code MN Rule 4626.0235A(4)
Not serious Priority 3
Keep clean utensils that are unwrapped in trays and holders with their handles up.

OBSERVED SILVERWARE BEING STORED WITH HANDLES AWAY FROM OPERATOR INSIDE A SILVERWARE BASKET. ALL UTENSILS ARE TO BE STORED HANDLE TO USER. PIC SWITCHED THE ORIENTATION OF THE HANDLES TO BE ABLE TO REACH FORKS BY THE HANDLES.

Code MN Rule 4626.0965B
Not serious Priority 3
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

OBSERVED HOUSEHOLD CROCKPOT HOLDING BOBA TEA PEARLS. CROCKPOTS ARE NOT ALLOWED. OBTAIN KITCHEN GRADE EQUIPMENT SUCH AS ANSI OR NSF APPROVED TO REPLACE HOUSEHOLD UNIT.

Code MN Rule 4626.0506A
Not serious Priority 3
Have a covered trash can in toilet rooms.

MISSING COVERED GARBAGE INSIDE MEN’S RESTROOM. PROVIDE A COVERED GARBAGE FOR THIS RESTROOM.

Code MN Rule 4626.1260

Establishment

Year by year

Inspections