House Of Hue

Year by year

Inspections

1. Jul 9, 2026 Routine Score 96
   • 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.

     There currently is no MDH CFPM for the restaurant although several employees have taken a ServSafe class. After taking a food safety class, the student needs to submit a copy of the certificate within 6 months to MDH with an application and fee. Go to https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html for more information.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     A large amount of chicken was thawing in one of two side by side sinks but not under running water that would be removing surface bacteria and draining it away. Instead it next to a sink of cooling broth in containers set in ice. These containers could potentially become contaminated with raw chicken juices from the other sink. Perform these tasks separately and with running water in the thawing sink.

     Code MN Rule 4626.0380ABC

   • 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.)

     The beef bones broth being hot held on the stove was only at 107F. It had been turned down because it was too hot. It was immediately turned back up. Maintain at 135F or higher.

     Code MN Rule 4626.0395A1

2. Jul 21, 2025 Follow-Up Score 100
   • Not serious Priority 3

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

     A copy of the license needs to be posted.

     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.

     At least one employee must send in their food safety certificate to the MDH to obtain a CFPM card/certificate.

     Code MN Rule 4626.0033A

3. Jul 8, 2025 Routine Score 90
   • Not serious Priority 3

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

     The health license was not displayed

     Code MCO 188.390

   • Serious Priority 1

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

     The foods and the air temperature of the large cold pan unit was at 50F. The unit was adjusted to a lower temperature and it will be monitored and repaired if necessary.

     Code MN Rule 4626.0395A2

   • 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.

     Although an employee has taken a food safety class, an application must be submitted to MDH with a copy of the certificate to obtain a CFPM certificate. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Several packages of spring rolls were setting out at room temperature. After a discussion it was clear that they were not out for more than 4 hours. Develop a way to mark the packages to ensure that they are not held out of temperature for more than 4 hours before being discarded.

     Code MN Rule 4626.0408A

   • Serious Priority 1

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

     No employee illness log was being used. An employee illness log was left with the operator.

     Code MN Rule 4626.0040C