Lee Restaurant LLC

Year by year

Inspections

1. Mar 4, 2026 Follow-Up Score 98
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Operator still did not have test strips for checking the concentration of the bleach. Some will be purchased.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     the license needs to be posted in a visible location.

     Code MCO 188.390

2. Feb 4, 2026 Routine Score 84
   • Serious Priority 1

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

     Operator did not have an employee illness log on site. One was left at the end of the inspection.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Test strips for checking the concentration of the bleach in the wiping cloth bucket and 3 compartment sink were not available. Some need to be purchased

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Post a copy of the license in the business.

     Code MCO 188.390

   • Not serious Priority 2 Corrected on site

     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

     Paper towels were missing at the front hand sink. Some were located and placed near the sink.

     Code MN Rule 4626.1445

   • 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

     The concentration of bleach in the wiping cloth bucket was too high but corrected immediately.

     Code MN Rule 4626.1620

   • Serious Priority 1 Corrected on site

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

     Eggs were being stored above read to eat vegetables, where cracked eggs could contaminate the vegetables. The eggs were immediately moved to the bottom shelf of another cooler.

     Code MN Rule 4626.0235A(1)

3. Sep 16, 2025 Follow-Up Score 94
   • 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 employee has yet taken a food safety class and applied for a CFPM license. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     The employee illness log could not be located. One was left at the last inspection. Another one was left at this inspection. One is attached in this email.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Sanitizer test strips were not able to be located. Obtain and keep near the 3 compartment sink.

     Code MN Rule 4626.0715

4. Aug 25, 2025 Routine Score 86
   • 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 not CFPM working at the business. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html for more information about finding a class and obtaining a CFPM certificate.

     Code MN Rule 4626.0033A

   • 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

     The concentration of the wiping cloth solution was too high (>200ppm). It was corrected immediately.,

     Code MN Rule 4626.1620

   • Not serious Priority 2 Corrected on site

     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 the back handsink. Some were placed at the sink.

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     There was no soap at the front or the back hand sinks . Soap was found and placed at each sink.

     Code MN Rule 4626.1440

   • Serious Priority 1

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

     No employee illness log was available at the time of the inspection. One was left with the operator.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No sanitizer test strips were available. Obtain test strips to able to ensure you have the correct concentration of sanitizer in the 3 compartment sink and the wiping cloth buckets.

     Code MN Rule 4626.0715