Suhya LLC

Year by year

Inspections

1. Dec 8, 2025 Routine Score 92
   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Approved finishes are still needed in the lower level and will be approved as part of submitted food plan review.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.

     Some freezers are still under sewer lines in the lower level.

     Code MN Rule 4626.0305

   • 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.

     Plans have been submitted to provide a mop sink in the lower level.

     Code MN Rule 4626.1080A

   • Serious Priority 1 Corrected on site

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

     An 8th pan of raw shell eggs was observed out on the counter top without temperature control. This was larger than a small working portion. Cook put the eggs back in the adjacent refrigerator. Keep raw eggs under mechanical refrigeration.

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

     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.)

     Sunny-cooked eggs and cooked ground beef were observed on the counter with no temperature control. Cook stated they had been cooked at 11am and that most of the product would be used up by the end of lunch. Cook also stated that any remaining cooked beef would be put into the refrigerator at that point. This process is not allowed. TCS food must be kept strictly under temperature or time control. Inspector instructed that the full container of cooked ground beef at 130F should be spread out in the refrigerator without a cover to cool safely for later service. Inspector instructed that the smaller portion of cooked ground beef and the sunny-cooked eggs could be kept out using Time As A Public Health Control (TPHC), then discarded at 3pm. Employees understood and Person in Charge completed TPHC paperwork. Be sure that TCS is not just left out at room temperature. It must be either kept in hot-holding at 135F, managed using TPHC and discarded after 4 hours, or safely cooled for later service.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Ventilation hood baffles observed with char and grease build-up. Clean baffles.

     Code MN Rule 4626.1530A

2. Jan 2, 2025 Follow-Up Score 96
   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     There is still not a consumer advisory on the online menus informing customers that the sunny side eggs are served undercooked and that there is an increased risk of foodborne illness. On the paper menus in the restaurant, the asterisk next to the egg items and next to the advisory are missing. Add the advisory: * These items are raw or undercooked (or may contain raw or undercooked ingredients). Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness (especially for people with certain medical conditions). The two phrases in parenthesis are optional. The rest should be exactly as shown.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     In order to use the basement as a food storage space, approved finishes must be provided on the floor, base cove, walls and ceiling. Proposed finishes will be reviewed and approved during the food plan review.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.

     In the basement level, several freezers are still located under unprotected sewer lines.

     Code MN Rule 4626.0305

   • 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.

     In order to use the basement level as a food storage space, a mop sink must be installed in the lower level. Proposed location of a mop sink will be reviewed and approved during the food plan review.

     Code MN Rule 4626.1080A

   • Not serious Priority 2

     Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.

     Submit a food plan review to Minneapolis Development Review for the addition of a mop sink and of facility finishes (floor, walls, basecove, ceiling) in the basement level. https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

     Code MN Rule 4626.1720B

3. Dec 19, 2024 Routine Score 76
   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     There is still not a consumer advisory on the menus or online menus informing customers that the sunny side eggs are served undercooked and that there is an increased risk of foodborne illness. Add the advisory: * These items are raw or undercooked (or may contain raw or undercooked ingredients). Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness (especially for people with certain medical conditions). The two phrases in parenthesis are optional. The rest should be exactly as shown.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     In order to use the basement as a food storage space, approved finishes must be provided on the floor, base cove, walls and ceiling. Proposed finishes will be reviewed and approved during the food plan review.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.

     In the basement level, several freezers are still located under unprotected sewer lines. The basement was also being used as a location to cool prepared foods. The basement is not finished as a food preparation or food storage space.

     Code MN Rule 4626.0305

   • 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.

     In order to use the basement level as a food storage space, a mop sink must be installed in the lower level. Proposed location of a mop sink will be reviewed and approved during the food plan review.

     Code MN Rule 4626.1080A

   • Not serious Priority 2

     Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.

     Submit a food plan review to Minneapolis Development Review for the addition of a mop sink and of facility finishes (floor, walls, basecove, ceiling) in the basement level. https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

     Code MN Rule 4626.1720B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed several prepared foods not being effectively cooled. Effective cooling is needed to prevent the risk of bacterial intoxication. In the top of the prep cooler, fish cake salad and bean sprouts were still cooling from preparation a couple hours prior. The prep cooler it for holding cold foods, but is not good at cooling warm foods. Both trays were moved to a nearby refrigerator to speed the cooling the rest of the way to 41F. In the basement, half hotel pans of bulgogi sauce were filled over six inches deep, set out to cool at room temperature. While it is good to keep hot foods uncovered to vent off some heat, foods in deep containers cannot cool effectively. Pans of bulgogi sauce were divided into two, only two inches deep with sauce and moved to a refrigerator to finish cooling to 41F. Train employees to fully cool foods in shallow portions.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     There was no food thermometer available to measure internal food temperatures. Provide a thin-tipped, digital food thermometer.

     Code MN Rule 4626.0705A

   • Serious Priority 1

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

     There was not Employee Illness Log available to record when employees stay out of work with vomiting or diarrhea. A log was provided. Logs can be found and printed at https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/

     Code MN Rule 4626.0040C

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     Person in Charge did not know that any customer complaint of illness (vomiting or diarrhea) must be reported to Minnesota Department of Health, by calling 1-877-FOOD-ILL.

     Code MN Rule 4626.0040D

   • 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

     There was not a defined employee illness policy: The Person in Charge could not describe employee illness symptoms of vomiting and diarrhea as symptoms an employee must not come to work with. There was not a policy that would require employees to wait at least 24 hours after symptoms ended to return to work. The Person in Charge must know all parts of the requirement listed in this section of the code. See above.

     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 soiled cardboard below the grill on the cookline. Remove the cardboard.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed grease build-up on hood filters. Clean the filters.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     Inside surfaces of the hood canopy were soiled with grease build-up. Clean the hood surfaces.

     Code MN Rule 4626.0840C

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed two improper dish washing practices in dish room. 1) Items were being washed, sanitized, then rinsed; the 3-compartment sink was set up wrong. 2) A large bowl was being washed in the food prep sink, but not sanitized. All food contact surfaces must be washed, then rinsed, then sanitized. Use the 3-compartment sink.

     Code MN Rule 4626.0900

   • 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 Person in Charge was not ensuring employees followed good food safety practices regarding food temperatures, effective cooling methods, and proper sanitizing during warewashing.

     Code MN Rule 4626.0035DGHIKM

4. Dec 15, 2023 Routine Score 92
   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     At first, the 3-compartment sink sanitizer compartment only had about 50ppm quaternary ammonium in it. The approved range for the product being used is 200-400ppm. Employee mixed in more sanitizer until the concentration was 200ppm. Train employees how much sanitizer solution to mix with how much water to get the right concentration.

     Code MN Rule 4626.0805C3

   • 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.

     A Certified Food Protection Manager is needed. The process involved taking the class and passing the test, then submitting the class certificate to the Minnesota Department of Health (with an application form and filing fee) to register the certification. Find process information and application form at https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The left side faucet on the kitchen hand sink is broken off. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Sunny side eggs are served undercooked, so a Consumer Advisory is needed on the menu with a matching asterisk of the menu items that have raw or undercooked: * These items are raw or undercooked (or may contain raw or undercooked ingredients). Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness (especially for people with certain medical conditions). The two phrases in parenthesis are optional. The rest should be exactly as shown.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     In the lower level, where many freezers and refrigerators are located, there are no finishes on the floor, walls and ceiling. Begin planning to provide approved finishes in the areas that food is stored. If finishes are not on schedule to be provided by the end of 2024, discuss extending the timeline with the inspector at next year's routine inspection. Approved finishes include: Floors: quarry tile with integral base cove; poured epoxy resinous floor system with integral base cove; Cementous urethane floor system with integral base cove Walls: Fiberglass Reinforced Plastic (FRP) panels Ceiling: drop ceiling with vinyl tiles; painted sheetrock ceiling; other options that are smooth and easily cleanable

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.

     In the lower level, several freezers with food are located under unprotected sewer lines. Provide a drop ceiling under the sewer lines, or a suspended trough system under the sewer lines, or relocate the freezers to not be located under the sewer lines.

     Code MN Rule 4626.0305

   • 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.

     In the lower level, where freezers and coolers of food are located, there is no mop sink available. Install a mopsink in the lower level (after submitting a food plan review and having the plan approved).

     Code MN Rule 4626.1080A

   • Not serious Priority 2

     Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.

     Because a mop sink is required in the lower level, a food plan review is also required. Find information and the food plan review application form at: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

     Code MN Rule 4626.1720B