Bangkok Market & Video Rental

Year by year

Inspections

1. Jun 22, 2026 Follow-Up Score 100
   • 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 there to be dead cockroaches in the kitchen overhead light shields. Pest control is provided monthly. Clean area. Inspect facility and report signs of pests to pest control provider. Increase service, if needed.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     Observed the air temperature in the kitchen stand-up cooler to be 50 degrees F. Service equipment to make sure that it can maintain temperatures of 41 degrees F or below. Observed the gaskets of the kitchen stand-up cooler to be torn. Observed the handles of the kitchen stand-up cooler to be broke. Repair equipment and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed the caulking of the kitchen handwashing sink, prep sink, and 3-compartment sink to be damaged and sinks to not be fully sealed to the wall. Repair caulk.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

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

     Observed the floors behind the oven to be heavily soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

2. May 28, 2026 Routine Score 88
   • 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 there to be dead cockroaches in the kitchen overhead light shields. Pest control is provided monthly. Clean area. Inspect facility and report signs of pests to pest control provider. Increase service, if needed.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     Observed the air temperature in the kitchen stand-up cooler to be 50 degrees F. Service equipment to make sure that it can maintain temperatures of 41 degrees F or below. Observed the gaskets of the kitchen stand-up cooler to be torn. Observed the handles of the kitchen stand-up cooler to be broke. Repair equipment and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed the caulking of the kitchen handwashing sink, prep sink, and 3-compartment sink to be damaged and sinks to not be fully sealed to the wall. Repair caulk.

     Code MN Rule 4626.0725A

   • Serious Priority 1

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

     Observed fish sauce, chili sauce, and shelled eggs to be st temperatures of 49-50 degrees F in the kitchen stand-up cooler. Person-in-Charge stated that these items were placed into the cooler for daily use 1 hour prior to inspection. These items were moved into the walk-in cooler and containers were uncovered. Person-in-Charge was instructed to monitor product temperature and make sure that the temperature got below 41 degrees F within the next 2 hours. Make sure all cold TCS foods are kept at a temperature of 41 degrees F or colder.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

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

     Observed a live cockroach on the wall between the oven and prep sink. Contact pest control provider and send service report to inspector.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

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

     Observed the floors behind the oven to be heavily soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Serious Priority 1 Corrected on site

     Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

     Observed employee to enter and leave the kitchen, lean against walls, and pick items off the floor while wearing the same pair of single-use gloves. Employee was instructed to wash their hands and put on clean gloves before returning to food handling activities. Make sure that employees change single-use gloves once they have become contaminated.

     Code MN Rule 4626.0287A

   • Not serious Priority 2 Corrected on site

     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 employee to wash their hands in the prep sink. Employee was instructed to rewash their hands at the handwashing sink. Make sure employees wash their hands in the designated handwashing sink.

     Code MN Rule 4626.0080

   • Not serious Priority 3

     Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.

     Observed employee to turn off the handwashing sink faucet with their hands. Make sure employees use paper towel to turn off the faucet after washing their hands.

     Code MN Rule 4626.0070C

3. Apr 3, 2025 Follow-Up Score 94
   • 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 rodent droppings by the beverage dispenser. Professional pest control service is provided on a monthly basis. Clean area and communicate any evidence of pests to professional pest control provider.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     Observed the handles of the stand-up cooler to be cracked and held together with tape. Observed the gaskets in the stand-up cooler and stand-up freezer to be severely torn. Repair and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed employee to come into the kitchen from the main store area, put on gloves, and begin to work with food without washing their hands. Make sure employees wash their hands when required in above code.

     Code MN Rule 4626.0075B-J

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed cooked rice to be cooling in deep bowls in the walk-in cooler. Make sure cooked foods are cooled in shallow (2 inches or less) pans to help the cooling process.

     Code MN Rule 4626.0390A

4. Mar 4, 2025 Routine Score 84
   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Observed containers of salt/vinegar mix, salt/pepper mix, and rice powder to not be labeled. Label containers of food products when they are removed from their original packaging.

     Code MN Rule 4626.0240

   • 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 rodent droppings across from the 3-compartment sink and in the beverage area. Professional pest control is provided on a monthly basis. Clean area and communicate any evidence of pests to professional pest control provider.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Only use single-service items one time.

     Observed single-use sauce containers to be reused for storage. Discontinue use of single-use bulk sauce containers.

     Code MN Rule 4626.0830

   • Serious Priority 1 Corrected on site

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed employee to touch the garbage can, switch gloves, and then move to washing produce without washing their hands. Employee was instructed to wash their hands before returning to work. Make sure employees wash their hands after hands have become contaminated.

     Code MN Rule 4626.0075B-J

   • Not serious Priority 3

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

     Observed the handle of the stand-up cooler to be cracked and held together with tape. Observed the gaskets in the stand-up cooler and stand-up freezer to be torn. Repair these pieces of equipment and maintain in good repair.

     Code MN Rule 4626.0735AB

   • 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.

     Observed housemade chili sauce and mango sauce in the kitchen stand-up cooler to not be date-marked. Make sure all prepared TCS foods are date marked to ensure proper use/disposal within 7 days.

     Code MN Rule 4626.0400A

   • Serious Priority 1 Corrected on site

     Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.

     Observed employee prescription medication to be stored intermingled with food ingredients on the dry storage rack. Medication was removed during inspection. Make sure personal medication is stored away from food items.

     Code MN Rule 4626.1660B

   • Not serious Priority 2 Corrected on site

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

     Observed prepared, cut, and seasoned pork in the walk-in cooler to be in a containers covered with plastic wrap. The plastic wrap was removed during inspection. Make sure that TCS foods are left uncovered while cooling.

     Code MN Rule 4626.0390B

   • Not serious Priority 3 Corrected on site

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

     Observed the sanitizer bucket in the kitchen to have a concentration of 0 ppm chlorine. More sanitizer (bleach) was added to the bucket and was observed to have a concentration of 100 ppm. Make sure chlorine sanitizer is kept between 50-200 ppm.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

     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.

     Observed the 3-compartment sink to have a concentration of 0 ppm chlorine. More sanitizer (bleach) was added to the sink and was observed to have a concentration of 100 ppm. Make sure chlorine sanitizer is kept between 50-200 ppm.

     Code MN Rule 4626.0805C1

5. Mar 14, 2024 Routine Score 94
   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Observed containers of spice mixes along the cookline, sauces in the stand-up cooler, and sauces in the walk-in cooler to not be labeled with the common name of the ingredient/food product. Also observed food labels to only be written in Hmong and Thai. Label all working containers of food products with their common name, as required in above code.

     Code MN Rule 4626.0240

   • 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 there to be rodent droppings under the dry storage rack in the kitchen, in the corner by the 3-compartment sink, under the soda lines, and in the dry storage room. Pest control is provided by Paffy Pest Control on a monthly basis, per Person-in-Charge. No other evidence of pest activity was observed. Clean these areas and regularly inspect facility for pest evidence.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Only use single-service items one time.

     Observed single-use plastic containers to be reused for storage of sauces and spice mixes. Discontinue re-use of single-use bulk storage containers.

     Code MN Rule 4626.0830

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed multiple employees to leave the kitchen area, return, put on gloves, and return to handling food without washing their hands. Employees were instructed to wash their hands whenever they leave the kitchen area and whenever they switch gloves. Ensure that employees wash their hand according to above code.

     Code MN Rule 4626.0075B-J

   • Not serious Priority 3

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

     Observed the handle of the stand-up cooler to be cracked and held together with tape. Observed the gaskets in the stand-up cooler to be severely torn. Repair these pieces of equipment and maintain in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed the interior bottom of the stand-up freezer and the racking of the stand-up cooler to be soiled with solid debris. Observed the exterior doors and handles of the stand-up cooler and stand-up freezer to be soiled with sticky residue. Clean these areas and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed the hood baffles to be soiled with grease accumulation. Clean and maintain clean.

     Code MN Rule 4626.1530A

   • 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.

     Observed cooked beef in the walk-in cooler to not be date marked. Person-in-Charge stated that the product was cooked a few days prior to inspection. It was discussed with Person-in-Charge that TCS foods must be date marked to ensure proper use or disposition within 7 days. This helps limit the potential growth of harmful bacteria. Ensure that all TCS (temperature controlled for safety) foods are date marked if held for longer than 24 hours to ensure that product is either properly used or discarded.

     Code MN Rule 4626.0400A

   • Not serious Priority 3 Corrected on site

     Keep all outdoor trash, recycling, and organics containers closed.

     Observed the cover of the outdoor dumpster to be propped open. The lid was closed by PIC during inspection. Ensure that the cover of the outdoor dumpster is kept closed to prevent pest attractant.

     Code MN Rule 4626.1290B