Chinese Express

Year by year

Inspections

1. Jan 12, 2026 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.

     Observed expired Minnesota Food Protection Manager (CFPM) certificate. Ensure CFPM certificate is up to date and posted.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Observed facility using "Time as a Public Health Control" (TPHC) for time/temperature controlled for safety (TCS) foods without written procedures. Ensure when time is used as a public health control, the written procedures are available and staff is trained on how to use. Emailed copy of TPHC written procedures with report.

     Code MN Rule 4626.0408A

2. Dec 29, 2025 Routine Score 82
   • 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 expired Minnesota Food Protection Manager (CFPM) certificate. Ensure CFPM certificate is up to date and posted.

     Code MN Rule 4626.0033A

   • Not serious Priority 3 Corrected on site

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

     Observed raw shrimp in container on floor near hand washing sink. Ensure food is stored to prevent contamination. At time of inspection food employee moved the shrimp to the prep table.

     Code MN Rule 4626.0300A

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     Observed can-opener, and dicer with food debris. Ensure food-contact surfaces of equipment are clean to the sight and touch.

     Code MN Rule 4626.0840A

   • Serious Priority 1

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

     Observed no illness log to record employee illnesses as it pertains to foodborne illness symptoms and reportable diseases. Ensure an illness log is kept and maintained.

     Code MN Rule 4626.0040C

   • Not serious Priority 2 Corrected on site

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

     Observed hand washing sink was blocked with bucket of raw shrimp. Ensure hand washing sinks are accessible at all times. PIC moved the shrimp.

     Code MN Rule 4626.1110AB

   • Serious Priority 1 Corrected on site

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

     Observed containers of fried chicken at 46F on counter to be refried per order. Ensure cold-holding foods are maintained in mechanical refrigeration at 41F and below. Discussed time/temperature requirements for time/temperature controlled for safety foods. Emailed information on using time-as-a-public-health-control with written procedures and food marked for time. PIC discarded the chicken at time of inspection.

     Code MN Rule 4626.0395A2

   • 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

     Observed violations pertaining to food safety where the person in charge having could not explain the proper procedures for washing, rinsing and sanitizing food contact surfaces, cross contamination in walk-in cooler, cold-holding time/temperature controlled for safety food above 41F, food stored on ground and blocking the hand washing sink. Ensure the person in charge is knowledgeable about the food safety procedures to prevent foodborne illness.

     Code MN Rule 4626.0030DEFGHI

   • 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 duck feet stored above raw pork, raw beef, and raw fish in walk-in cooler. Ensure the proper storage of raw animal products where with the minimum cooking temperature for each is considered (poultry with a minimum cooking temperature of 165F should be stored under fish with a minimum cooking temperature of (145F) to prevent cross-contamination of raw animal foods. PIC moved the items at time of inspection.

     Code MN Rule 4626.0235A(2)

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed a few wet wiping cloths on prep cooler cutting board. Ensure wet wiping cloths are stored in chemical sanitizer between use to prevent pathogen growth.

     Code MN Rule 4626.0285B

3. Dec 12, 2024 Routine Score 92
   • 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 wiping cloth bucket bleach solution above 200PPM. Ensure sanitizing solution is made to the proper concentration as instructed on the label and tested. At time of inspection PIC brought the solution to the proper concentration.

     Code MN Rule 4626.1620

   • Not serious Priority 2

     Remove from the premises all poisonous or toxic materials not required for the maintenance or operation of the establishment, the cleaning or sanitization of equipment or utensils, or the control of insects or rodents.

     Observed chemicals for repairs stored with equipment under back table. Ensure chemicals not for food are stored away from food-contact surfaces and separated from the food preparation areas.

     Code MN Rule 4626.1605

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Observed no written procedure for time instead of temperature being used for portions of wings, eggrolls, and fried chicken. Ensure written procedures are available and followed.

     Code MN Rule 4626.0408A

   • 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 expired Minnesota Food Protection Manager (CFPM) certificate. Ensure CFPM certificate is up to date and posted.

     Code MN Rule 4626.0033A

4. Dec 28, 2023 Follow-Up Score 100
   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     TONGS OBSERVED STORED ON UNCLEAN EQUIPMENT. KEEP TONGS STORED ON CLEAN SANITIZED SURFACES. NOT DRAPED OVER HANDLES OF OVENS ALONG THE COOK'S LINE.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     WIPING CLOTHS OBSERVED STORED OUTSIDE OF SANITIZER BUCKETS ALONG COOK'S LINE. KEEP WIPING CLOTHS SUBMERGED IN SANITZER SOLUTION WHEN NOT IN USE.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     DUCT TAPE HOLDING HANDLE OF RICE COOKER TOGETHER. REPAIR DAMAGED HANDLE.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     FLOORING THROUGHOUT FACILITY ESPECIALLY ALONG COOK'S LINE IS HEAVILY SOILED. CLEAN FLOORS.

     Code MN Rule 4626.1520A

   • 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

     SHRIMP OBSERVED THAWING ON FLOOR IN LARGE CONTAINER. USE ONE OF THE APPROVED THAWING METHODS LISTED ABOVE.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3

     Provide an exhaust ventilation hood that meets the requirements in the Minnesota Mechanical Code, Minnesota Rules, chapter 1346.

     Code MN Rule 4626.0506B

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     AIR FILTERS SOILED AT COOKS LINE. CLEAN AIR FILTERS.

     Code MN Rule 4626.1530A

5. Dec 14, 2023 Routine Score 86
   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed several tongs and spatulas being stored hanging on the kitchen hood surface. Discussed food contamination, cleaning, and sanitizing.

     Code MN Rule 4626.0275C

   • 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 throughout the kitchen. Discussed cleaning and sanitizing with the operator.

     Code MN Rule 4626.0285B

   • Not serious Priority 3 Corrected on site

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

     Observed numerous food items stored uncovered inside the walk-in cooler. Discussed food contamination with the operator.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

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

     Registered air temperature at 62*F. Adjust or repair the prep cooler to maintain TCS foods at 41*F or below. Observed rice cooker held with duct tape

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed grease, spills, and other deposits on external surfaces of kitchen equipment. Clean the external surfaces of storing and cooking utensils.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Code MN Rule 4626.1520A

   • 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

     Observed shrimp thawing on standing water. Discussed proper thawing with the operator.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3

     Provide an exhaust ventilation hood that meets the requirements in the Minnesota Mechanical Code, Minnesota Rules, chapter 1346.

     Observed missing filters inside kitchen hood.

     Code MN Rule 4626.0506B

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Clean kitchen hood filters.

     Code MN Rule 4626.1530A

   • Serious Priority 1 Corrected on site

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

     Observed employee grabbing sour sweet chicken with bare hand Observed employee prepping edamame with bare hand. Discussed barehand contact with ready to eat restrictions with operator. Instructed employee to wash hand and wear glove.

     Code MN Rule 4626.0225A

   • Serious Priority 1 Corrected on site

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

     Registered the temperature of chicken at 59*F, beef at 60*F and pork at 62*F on prep cooler, air temperature was registered at 62*F. Discussed cold holding temperatures and pre-operation check with operator. Food items were discarded at the time of the inspection.

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

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

     Observed employee prepping raw chicken next to cooked sour sweet chicken. Discussed cross-contamination with operator.

     Code MN Rule 4626.0235A(1)

   • 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

     The number of violation in this inspection showed that there is a clear lack of managerial control. Discussed active managerial control with operator.

     Code MN Rule 4626.0035DGHIKM