Vaasus Kitchen LLC

Year by year

Inspections

1. Oct 29, 2025 Routine Score 96
   • Not serious Priority 3 Corrected on site

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed black plastic to go containers and black ramekins. Referenced items are not compliant with the Minneapolis Green to Go packaging ordinance. Operator removed all items from the premise during the inspection.

     Code MCO 204.30A

   • Serious Priority 1

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

     Observed through discussion with the person in charge that an employee illness log is not present. Discussed requirements of maintaining an employee illness log on site at all times to record ill employees. An example of an employee illness log is being sent with the inspection report.

     Code MN Rule 4626.0040C

2. Oct 8, 2024 Routine Score 94
   • Serious Priority 1 Corrected on site

     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 THE FOLLOWING: 1) SANITIZER BUCKET WAS > 400 PPM QUATERNARY AMMONIUM. 2) THREE COMPARTMENT SINK WAS > 400 PPM QUATERNARY AMMONIUM. WORKED WITH OPERATOR TO CORRECT THE SANITIZER SOLUTION TO THE MANUFACTURER'S SPECIFICATIONS EFFICACY LEVEL OF 200 - 400 PPM. FINAL READINGS WERE AT 200 PPM FOR THE REMADE SANITIZER BUCKET AND THREE COMPARTMENT SINK. GOING FORWARD, MONITOR SANITIZER CONCENTRATION WITH THE APPLICABLE ON SITE TEST STRIPS AND MAINTAIN BETWEEN 200 - 400 PPM AT ALL TIMES.

     Code MN Rule 4626.1620

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     OBSERVED VARIOUS KNIVES HUNG ON THE MAGNETIC STRIP TO HAVE DRIED UP FOOD DEBRIS. MAINTAIN ALL FOOD CONTACT SURFACES CLEAN TO SIGHT AND TOUCH.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

     OBSERVED THE INTERIOR CAVITY OF THE MICROWAVE IN NEED OF A GOOD CLEANING. MAINTAIN CLEAN.

     Code MN Rule 4626.0850

   • Not serious Priority 3

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

     OBSERVED THE BUSINESS FOOD LICENSE TO NOT BE POSTED. POST LICENSE.

     Code MCO 188.390

   • 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.

     OBSERVED NO CURRENT STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR BUSINESS. PROVIDED BELOW IS THE STATE WEBSITE WITH APPLICABLE INFORMATION ON HOW TO OBTAIN PROPER CERTIFICATION. https://www.health.state.mn.us/communities/environment/food/index.html UPON COMPLETION OF OBTAINING A STATE OF MN CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE, POST STATE CFPM CERTIFICATE ON THE PREMISES.

     Code MN Rule 4626.0033A