Mc INC

Year by year

Inspections

1. Dec 9, 2025 Routine Score 94
   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Many examples of bulk TCS foods, such as broth and cooked pork that were being held overnight with no date marking. Ensure that all TCS foods that are being held overnight are date-marked and not held for more than 7 days. Production date of all foods on hand was verified and date marking requirements were reviewed.

     Code MN Rule 4626.0400B

   • Not serious Priority 3

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

     The facility has to take out coffee cups that are not recyclable or compostable, along with black lids for them. Discontinue procuring these products as they do not meet the requirements of the city's Green To Go ordinance. Only procure takeout materials that are compostable or recyclable.

     Code MCO 204.30A

   • Serious Priority 1

     Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in the

     A new plumbing connection has been made under the triple sink to attach a spray hose line without a pressure type vacuum breaker being installed on the line. This work was not done with a plumbing permit. Pull a plumbing permit and follow the instructions from the plumbing inspector upon review.

     Code MN Rule 4626.1085A

2. Dec 9, 2024 Routine Score 94
   • Not serious Priority 3

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

     Tongs hanging on the oven door handle in-between uses. Discontinue this practice and instead store the tongs in clean location.

     Code MN Rule 4626.0275C

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Most TCS foods such as cooked pork, broths, stocks and more were not date marked with the day they were made. Reviewed date marking requirements with the person in charge. Date mark all foods held overnight and do not use after 7 days.

     Code MN Rule 4626.0400B

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     Person in charge what employee health symptoms were required to be excluded from work or the required 24 hour exclusion period. Reviewed these requirements during the inspection. Ensure that employees reporting vomiting and/or diarrhea are excluded from work and or not allowed to return to work until they have been symptom free for 24 hours.

     Code MN Rule 4626.0030BCQ

   • Not serious Priority 3

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

     Facility is using black plastic for some of it's takeout packaging. Discontinue using black plastic for takeout containers.

     Code MCO 204.30A

   • Not serious Priority 3

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

     Wet wiping cloths storing on shelf by the bubble tea station. Once wiping cloths have become wet or soiled store them inside of sanitizer solution when not in use.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Cooling large amounts of ramen broth inside of deeply filled containers inside an ice bath without the addition of an ice wand. Reviewed successful cooling methods and provided a cooling kit during the inspection. Combine an ice wand inside the cooling food with an ice bath around the food containers to help cool this product quicker.

     Code MN Rule 4626.0390A