Chainsukh Enterprise LLC

Year by year

Inspections

1. Aug 24, 2026 Routine Score 92
   • Not serious Priority 3

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

     Wet wiping cloths stored on the prep tables between use. Others stored in the bucket with low sanitizer concentration. Note: PIC Replaced with the solution of 200 PPM. Note: Store all wet wiping cloths in chemical sanitizer solutions bucket between use at all times.

     Code MN Rule 4626.0285B

   • 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.

     No state of Minnesota Department of Health certified food protection manager for the facility's food operation. The manager had training certificate dated to )9/13/2024. But not registered with the state. Note: At least one permanent employee needs to be state certified. Note: For details, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Old food residues build up observed on the blade of the can opener. Note: Clean

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     Observed black mold growth at 3- Compartment sink and wall junctures. Note: Clean/ recalk

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No test strips (Quat) provided onsite to accurately measures the sanitizers concentration. Note: Provide and use it as required.

     Code MN Rule 4626.0715

   • Not serious Priority 2 Corrected on site

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

     The hand sink at the back kitchen area was blocked with the items stored in it. Note: PIC removed for correction. Note: Hand-sink need to be accessible for employees use at all times,

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

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

     Food thermometer missing. Note: Provide and use it to accurately measure internal food temperature.

     Code MN Rule 4626.0705A

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Unit thermometer missing from the 4 doors prep unit and 3 doors U/C unit. Note: Provide them.

     Code MN Rule 4626.0620A

   • Not serious Priority 3

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

     Sauces in squeeze bottles missing labeling. Note: Label them with at least food common names for easy identification.

     Code MN Rule 4626.0240

   • Not serious Priority 3

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

     Food residues build up seen on the door interior and gaskets of prep units. Note: Clean

     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.

     Gaskets of the 4 doors prep unit and 3 doors U/C unit were damaged and need replacement. Note: Tape found in use. Note: Remove and replace

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The base covings and floors in the dining and back hallway areas damaged. Missing ceiling tiles and peeling out floors also seen in the dining areas. Note: Repair/ replace

     Code MN Rule 4626.1515

2. Sep 9, 2025 Routine Score 94
   • Not serious Priority 3

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

     Wet wiping cloths stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solutions bucket between use at all times.

     Code MN Rule 4626.0285B

   • 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.

     No state of Minnesota Department of Health certified food protection manager for the facility's food operation. Note: At least one permanent employee needs to be certified. Note: For details, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Hand washing signage missing from the hand sink in the kitchen. Note: Provide it for effective hand washing.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Old food residues build up observed on the blade of the can opener. Note: Clean

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     Observed black mold growth at 3- Compartment sink and wall junctures. Note: Clean/ recalk

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No test strips provided to accurately measures the sanitizers concentration. Note: Provide and use it as required.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     Light covers missing above the pizza prep table and at front service line areas. Note: Provide shutter proof bulbs or shields as required.

     Code MN Rule 4626.1375A

   • Not serious Priority 2 Corrected on site

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

     The hand sink at the back kitchen area was blocked with the non-food items stored in it. Note: PIC removed for correction. Note: Hand-sink need to be accessible for employees use at all times,

     Code MN Rule 4626.1110AB

   • 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 live fruit flies in the kitchens (front & back kitchens). Note: Exterminate them from the facility.

     Code MN Rule 4626.1565ABD

3. Sep 3, 2024 Routine Score 98
   • Not serious Priority 3

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

     Wet wiping cloths stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solutions bucket between use at all times.

     Code MN Rule 4626.0285B

   • 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.

     No state of Minnesota Department of Health certified food protection manager for the facility's food operation. Note: At least one permanent employee needs to be certified. Note: For details, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Post the license so it is conspicuous to consumers.

     The license is not posted in a location that is conspicuous to consumers. Note: Post the license as required.

     Code MN Rule 4626.1755B

   • Not serious Priority 3

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

     The license is not posted in a location that is conspicuous to consumers. Note: Post the license as required.

     Code MCO 188.390

   • Not serious Priority 3

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

     Hand washing signage missing from the hand sink in the kitchen. Note: Provide it for effective hand washing.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Old food residues build up observed on the blade of the can opener. Note: Clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.

     Containers of bulk foods (flour) missing labelling. Note: Label it at least with common food name for easy identification.

     Code MN Rule 4626.0435D(3)

   • Not serious Priority 3

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

     Observed black mold growth at 3- Compartment sink and wall junctures. Note: Clean/ recalk

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.

     Observed pizza boxes stored unprotected on the shelf. Note: Store them either in original package or in another protected place.

     Code MN Rule 4626.0955C

   • Not serious Priority 3

     The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

     Mice droppings seen on the floor in the back areas. Note: Clean up droppings and get pest control service to eliminate evidence of mice activities from the facility.

     Code MCO 188.590