Bamboo Express LLC

Year by year

Inspections

1. Sep 9, 2026 Routine Score 92
   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Post valid store business license. Observed license posted in kitchen expired 4/1/25.

     Code MCO 188.390

   • Serious Priority 1 Corrected on site

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

     Observed a bag of oranges sitting directly on top of a bag of raw meat. Discontinue this practice. Store ready-to-eat foods separate from raw meats.

     Code MN Rule 4626.0235A(1)

   • 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 a bottle of personal medication sitting on shelf above prep table in back room. Store medications away from food or utensils.

     Code MN Rule 4626.1660B

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Observed an open beverage can of "Liquid Death" on main prep table. Discontinue this practice. Store employee beverages in a closed container and away from food prep.

     Code MN Rule 4626.0105B

   • Not serious Priority 3

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     Observed multiple scoop handles in contact with food (corn starch) in bulk bins. Store scoops in such a manner that the handle is not in contact with the food item.

     Code MN Rule 4626.0275B

   • Not serious Priority 3

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

     Clean build-up of grease and food debris on gas lines behind wok and range top.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Clean build-up of food debris and grease on and around wok and in gap between counter and left side of 3-comp sink.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed 2-door lowboy maintaining an ambient temperature of 49*F and 1-door Motak upright cooler also holding an ambient temperature of 49*F. Adjust thermostat so that units maintain an ambient temperature of 41*F or less.

     Code MN Rule 4626.0735AB

2. Sep 15, 2025 Follow-Up Score 96
   • 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.)

     Observed cooked chicken sitting on shelf over 2 comp sink at 87*F and 88*F. Chicken had been sitting there for 3 1/2 hours. Chicken discarded. Observed a pan of diced beef sitting on same shelf at 77*F for 3 1/2 hours. Beef discarded. Observed a container of fried rice sitting in coldwell unit at 114*F Rice discarded. Discussed alternative methods for storing cooked chicken, beef and rice with owner. Example - using a rice cooker to store fried rice, using stove top to keep chicken and beef hot and using a small steamtable to maintain beef and chicken over 135F. Discussed during peak business lunch rush owner could keep small working amounts of product next to wok that would be used up quickly.

     Code MN Rule 4626.0395A1

3. Aug 19, 2025 Routine Score 78
   • Not serious Priority 3

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

     Observed the cookline Coldwell holding an ambient temperature of 74*F. Repair unit so that it maintains a temperature of 41*F or less. Until repaired discontinue using this unit. In the kitchen both lowboy units were not working. Repair units so that they maintain a temperature of 41*F or less. Note: There are no working refrigerators or Coldwell unit at cookline and no steamtable to keep food hot at cookline. Provide a working Coldwell unit, refrigerator and steamtable at cookline to keep TCS foods cold at 41*F or less and hot at 135*F or greater.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     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.)

     In steamtable observed a chicken dish put out at only 109*F. Dish removed to be reheated to 165*F Maintain all hot TCS foods at 135*F or higher.Note: Water on steamtable was only 111*F It should be around 160*F to maintain hot foods at proper temps. In the kitchen observed cooked chicken in a bus tub sitting at room temp next to Coldwell at a temp of 66*F and a container of cooked chicken sitting on side of Coldwell at 89*F; on shelf above 2 comp food prep sink observed 2 pans of cooked chicken sitting at 98*F and 66*F. Maintain all hot TCS foods at 135*F or higher.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     Observed liquid eggs sitting at 66*F in a non-working Coldwell unit. Maintain all cold TCS foods at 41*F or less. Eggs discarded.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     In 2-door upright observed a bus tub of cooked chicken at 68*F. Store cooked chicken in a shallow pan of 2 inches or less to cool properly.

     Code MN Rule 4626.0390A

   • Not serious Priority 3 Corrected on site

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

     Observed sanitizer bucket contained 0 PPM chlorine. Maintain chlorine solution between 50-200 PPM. This was corrected by owner to 100 PPM.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     Observed employee washing a wok in the food prep sink. Discontinue this practice. Food prep sinks are to be used for food prep only.

     Code MN Rule 4626.0780C

   • Serious Priority 1

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     Observed a badly soiled yellow cutting board in use at food prep sink. Replace cutting board with a clean and sanitized one.

     Code MN Rule 4626.0845C

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Observed the use of styrofoam drinking cups. Discontinue using styrofoam containers. Provide cups that can be recycled. See attached handout.

     Code MCO 204.30B

   • Not serious Priority 3

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

     Clean the interior of both non-working refrigerators.

     Code MN Rule 4626.0840C

   • 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 numerous TCS foods stored overnight in coolers that were not date marked. Daste mark TCS foods stored overnight in coolers.

     Code MN Rule 4626.0400A

   • 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

     There was no active managerial control taking place in kitchen - see all risk#1 violations - improper cold holding, improper hot holding, improper cooling, improper use of food prep sink to name a few.

     Code MN Rule 4626.0035DGHIKM

   • Serious Priority 1 Corrected on site

     Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.

     Observed a chicken dish put out for service at a temperature of 109*F. Dish was removed from steamtable and reheated to 165*F.

     Code MN Rule 4626.0360A

4. Oct 1, 2024 Follow-Up Score 100
   • Not serious Priority 3

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

     Observed the cookline Coldwell holding an ambient temperature of 74*F. Repair unit so that it maintains a temperature of 41*F or less. Until repaired discontinue using this unit. In the kitchen the left 2-door lowboy unit is not working. Repair unit so that it maintains a temperature of 41*F or less.

     Code MN Rule 4626.0735AB

5. Sep 12, 2024 Follow-Up Score 88
   • Serious Priority 1

     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.)

     Observed rice in a bus tub at cookline at a temperature of 90*F; observed a bus tub of chicken nuggets at 75*F at cookline. Maintain all hot TCS foods at 135*F or higher. Note: Recommend storing cooked rice in a rice cooker till needed. Store a small amount of chicken nuggets at room temp - enough that will be used in a short amount of time.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     At the cookline observed a large deep plastic bus tub containing chicken nuggets at 75*F; on Coldwell a container of diced chicken at 60*F.*F. Keep only a small working portion of chicken nuggets sitting out at room temp. Maintain cold TCS foods at 41*F or less. Repair Coldwell and lowboy units so that they maintain cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     In 2-door cooler observed rice cooling in a 6-inch deep metal pan at temperature of 77*F. Cool TCS foods in a shallow container of 2 inches or less - not a deep container.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     Observed diced chicken cooling in a 6 inch deep covered metal pan in 2-door cooler at a temperature of 77*F. Store cooling TCS foods in a shallow uncovered container of 2 inches or less.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

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

     Observed the cookline Coldwell holding an ambient temperature of 74*F. Repair unit so that it maintains a temperature of 41*F or less. Until repaired discontinue using this unit. In the kitchen the left 2-door lowboy unit is not working. Repair unit so that it maintains a temperature of 41*F or less.

     Code MN Rule 4626.0735AB

   • 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 the yellow cutting board is extremely moldy and no longer smooth and washable. Replace this cutting board with a new one.

     Code MN Rule 4626.0845E

6. Jul 25, 2024 Routine Score 78
   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     Observed dirty dishes and utensils being stored in 2 compartment food prep sink. Only food prep shall be conducted in food prep sink.

     Code MN Rule 4626.0780C

   • Not serious Priority 3

     Discontinue use of a warewashing sink for handwashing or disposal of mop water.

     Observed employee rinse hands at 3-comp sink instead of using hand wash sink. Hands are to be washed in hand sink.

     Code MN Rule 4626.0760A

   • Not serious Priority 3

     Clean and sanitize the warewashing sink before and after washing produce, thawing food, or washing wiping cloths.

     Observed owner prepping raw meat at warewashing sink. Food prep is to be conducted at food prep sink not at warewashing sink. Ensure that dish washing only takes place in the triple sink and the prep sink is properly cleaned and sanitized between uses Clean and sanitize the warewashing sink and drainboards after cutting raw meat.

     Code MN Rule 4626.0760B

   • 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 strength of sanitizer in cookline sanitizer bucket greater than 200 PPM chlorine. Maintain chlorine solution between 50- 200 PPM.

     Code MN Rule 4626.1620

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     There were no paper towels at establishment hand wash sinks. Provide and maintain paper towels at handsinks at all times.

     Code MN Rule 4626.1445

   • Serious Priority 1

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

     Observed 3 flats of shell eggs stored on upper shelf directly over carrots and other ready-to-eat foods in 1-door Upright refrigerator. Discontinue this practice. Store raw shell eggs separate from or underneath ready-to-eat foods.

     Code MN Rule 4626.0235A(1)

   • Serious Priority 1

     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.)

     In the front steamtable observed sesame chicken holding at 130*F and egg foo young at 127*F. Maintain all hot TCS foods at 135*F or higher. Note: Water on steamtable was only 139*F It should be around 160*F to maintain hot foods at proper temps.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     At the cookline observed a large deep plastic bus tub containing chicken nuggets at 82*F. Keep only a small working portion of chicken nuggets sitting out at room temp. Maintain cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     In 2-door lowboy observed diced chicken at a temperature of 66.6*F in deep plastic container. Cool TCS foods in a shallow container of 2 inches or less - not a deep container.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     Observed diced chicken cooling in a large covered container. Store cooling TCS foods in a shallow uncovered container.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

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

     Observed wet and soiled wiping cloths being stored on the counter top when not in use. Ensure that all wet and/or soiled wiping cloths are stored in the sanitizing solution when not in use.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Keep clean utensils that are unwrapped in trays and holders with their handles up.

     Observed plastic utensils by front counter stored with food contact portion of utensil facing upwards. Store utensils with their handles up.

     Code MN Rule 4626.0965B

   • Not serious Priority 3

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

     Observed the cookline Coldwell holding an ambient temperature of 74*F. Repair unit so that it maintains a temperature of 41*F or less. Until repaired discontinue using this unit. In the kitchen the left 2-door lowboy unit is not working. Repair unit so that it maintains a temperature of 41*F or less.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Clean the following equipment: 1)In back room clean bottom shelf of 2-door freezer. 2) Clean non-working Coldwell unit.

     Code MN Rule 4626.0840C

   • 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.

     At time of inspection there was no State Certified Food Protection Manager. Hire and post a copy of CFPM Certificate in a conspicuous location.

     Code MN Rule 4626.0033A