Moua Sugar LLC

Year by year

Inspections

1. Jul 30, 2026 Routine Score 94
   • Not serious Priority 3

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

     Observed missing handwashing sign at handwashing station in the bakery station - post sign.

     Code MN Rule 4626.1457

   • Not serious Priority 2

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

     Observed hot sanitizing dish machine with no utensil surface temperature measuring device - obtain.

     Code MN Rule 4626.0710B

   • Not serious Priority 3 Corrected on site

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     Observed ice scoop handle at the bar coming into contact with ice. Store scoop with handle away from ice.

     Code MN Rule 4626.0275E

   • Not serious Priority 3

     Only use single-service items one time.

     Fortune fish & gourmet containers reused to hold meat patties that are not individually wrapped - wrap patties before putting it in fish containers.

     Code MN Rule 4626.0830

   • 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

     Observed ice machine shield with mold - clean as necessary.

     Code MN Rule 4626.0845E

   • Serious Priority 1

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

     Observed tomato (56*F), rice (54*F), tamarine (49*F) inside the cold station 2 reading higher than 41*F. Hold food at 41*F or below at all times. Small portion stored in containers in the unit and will be used within an hour or two.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Observed no state certified food protection manager (CFPM) certificate posted at the business. Post a copy of the CFPM.

     Code MN Rule 4626.0033D

2. Jul 8, 2025 Routine Score 94
   • Not serious Priority 3

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

     Observed some handwashing missing handwashing sign. Go through the facility and post a sign at all handwashing stations.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     Observed staff preparing to-go food with their bare hands. Discontinue this practice and utilize proper methods to grab ready-to-eat foods.

     Code MN Rule 4626.0225A

   • Not serious Priority 3

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

     Observed tong hanging on the stove handle - remove and store tong in a sanitary area.

     Code MN Rule 4626.0275C

   • Not serious Priority 2

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

     Observed business with a hot sanitizing dish machine with no irreversible thermometer to capture the utensil surface temperature. Provide an irreversible thermometer or other mechanism.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Observed employee restrooms with no covered trash can. Provide.

     Code MN Rule 4626.1260

3. Jun 11, 2024 Routine Score 96
   • Not serious Priority 3 Corrected on site

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

     No handwashing sign posted at handwashing at the small prep room. Provide handwashing sign to handwashing station.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     Staff plating ready to eat foods with bare hands. Prevent barehand by wearing gloves, using tongs, or other methods that will prevent barehand contact with ready to eat foods.

     Code MN Rule 4626.0225A

   • Not serious Priority 3

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

     Tongs hanging on kitchen range handle. Discontinue this practice and store tongs or utensils in a sanitary area.

     Code MN Rule 4626.0275C