Amazing Thailand

Year by year

Inspections

1. Nov 17, 2025 Follow-Up Score 100

   Result: Complete.

2. Nov 7, 2025 Routine Score 86
   • Not serious Priority 3

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

     The bar dish machine was not working properly. Repair or replace the dishwasher.

     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.

     The bar dish machine was not dispensing a measurable amount of chlorine. Service the unit or otherwise troubleshoot the unit to ensure that it dispenses an approved concentration of chlorine (50-200ppm). This violation has been called 2 out of the 3 most recent inspections. Further non-compliance will result in additional administrative penalties.

     Code MN Rule 4626.0805C1

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Cooked chicken from the day prior was still cooling observed at 49 degrees F. Proper cooling methods were reviewed with the staff. Ensure that the cooked foods are cooling within the above time and temperature parameters.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

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

     Cooked chicken observed cooling with covered. Upon review of the cooling methods it was discovered that the cooling foods were being moved to storage mode before the cooling process is finished. Allow the cooling process is completely finish and verify the foods are 41 degrees F before moving into tightly covered containers.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Cooked curry sauces are cooling filled 4-5 inches deep when cooling. Proper cooling fill depth was reviewed with the staff. Ensure that foods are not filled above 2 inches when cooling to allow for rapid cooling to take place.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     There is no test kit on-site to measure the plate temperature inside the main dish machine during the cycle. Operator is relying upon dial reading. Options such as heat tape or t sticks were reviewed with the staff. Obtain a hot water test kit.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Soda gun nozzle holder behind the bar is soiled with sticky residue and debris. Clean and maintain clean.

     Code MN Rule 4626.0845E

   • 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 certified food protection manager certificate was available on-site. Staff didn't know if anyone held that certificate. Ensure that at least one staff member holds this certificate and it's posted-onsite. Check out the Minnesota Department of Health's CFPM website for complete information about the certificate including an application: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

3. Nov 13, 2024 Routine Score 92
   • Not serious Priority 3

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

     Walk-in cooler unable to hold cold TCS foods at or below 41 degrees F. Refrigeration troubleshooting reviewed with the managers onsite. Ensure that refrigeration is working as designed.

     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.

     Dish machine behind the bar is not dispensing a measurable amount of chlorine. Ensure that a concentration between 50-200ppm is maintained for this sanitizer.

     Code MN Rule 4626.0805C1

   • Serious Priority 1

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

     All TCS foods in the walk-in cooler measuring above 41 degrees F. Cooked chicken, cooked rice, curry and sauces measuring between 43-47 degrees F. Stock times verified and refrigeration troubleshooting was reviewed. Ensure that all cold TCS foods are holding at or below 41 degrees F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Hood filters on the far side of the line were soiled with grease build up. Increase the frequency of cleaning these filters.

     Code MN Rule 4626.1530A

4. Nov 14, 2023 Follow-Up Score 100
   • Not serious Priority 3

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

     The bar dish machine is not currently in working condition although parts have been ordered and service has been scheduled. Ensure that all equipment is working properly.

     Code MN Rule 4626.0735AB

5. Oct 31, 2023 Routine Score 86
   • Not serious Priority 3

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

     Boxes of food were storing on the floor of the walk-in freezer. Ensure that all food is storing off of the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

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

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Handwashing signs missing from some hand sinks throughout the restaurant such as the bar and expo area. Example signage is being provided with the report. Ensure that all hand sinks have hand washing reminder signage near them.

     Code MN Rule 4626.1457

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Cooked chicken observed 3 hours into the cooling process at 95 degrees F. Effective cooling methods were reviewed and put into use during the inspection. Ensure that all cooked TCS foods cool within the time and temperature parameters above.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Cooked chicken cooling in deeply filled (over 10 inches) containers. Food was reduced to 2 inch fill depths during the inspection and effective cooling methods were reviewed. Ensure that when cooling foods without the help of ice that they are not filled above 2 inches.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     Cooked chicken cooling in covered containers. Covers were removed during the inspection and effective cooling methods were reviewed. Ensure that when cooling foods they are left uncovered until completely cooled.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

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

     Numerous fruit flies were present behind the bar. Work with your pest control company to solve this infestation.

     Code MN Rule 4626.1565C

   • 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.

     Dish machine behind the bar unable to dispense an approved concentration of chlorine. Dish washing temporarily moved to main dish washer and service call was placed. Ensure that an approved concentration of chlorine is dispensed from this machine.

     Code MN Rule 4626.0805C1