Best Of Best Quality Korean Fried Chicken

Year by year

Inspections

1. Nov 11, 2025 Follow-Up Score 94
   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Dicing block storing clean soiled with food debris. Clean and maintain clean all storing food contact surfaces.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     Shelving throughout the walk-in cooler and the back kitchen area near the dish machine was soiled with build up and food debris. Clean and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Ceiling areas above the water heater are soiled with dust and debris. Flooring under equipment and near the wall/floor juncture in the back of the kitchen area soiled with build up and debris. Clean and maintain clean all floors, walls, and ceilings.

     Code MN Rule 4626.1520A

   • Serious Priority 1

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

     Raw prepped beef was stored in the walk-in cooler above cans of soda. Beef was moved during the inspection. Ensure that all raw animal proteins are stored in a way that prevents contamination with ready to eat foods.

     Code MN Rule 4626.0235A(1)

   • 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.

     Styrofoam takeout soup containers are onsite. All takeout packaging needs to either be compostable or recyclable. Discontinue procuring Styrofoam containers

     Code MCO 204.30A

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Upright two door freezer in the back kitchen area still had it's plastic packaging wrap on it. Shelving area across the dish machine had multiple pieces of tape on it. Remove these products to ensure that all surfaces can be easily cleaned.

     Code MN Rule 4626.0495

2. Oct 29, 2025 Routine Score 70
   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Employee cell phone storing directly on cutting board with food preparation taking place. Store employee belongings including phones and drinks in a manner that prevents contamination.

     Code MN Rule 4626.1560B

   • Serious Priority 1

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     Used wing tossing bowls storing at room temperature. According to the person in charge during the inspection these bowls are only washed at the end of the day. These food contact surfaces need to be washed, rinsed, and sanitized at least every four hours.

     Code MN Rule 4626.0845C

   • Not serious Priority 2

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

     Kimchi is storing at room temperature in a third pan by the rice cooker with time as the only public health control but no plans have been developed to safely control food safety with time alone. Also no controls are currently in place to monitor how long this product has been out at room temperature. Develop a plan for using time along as a food safety control, train staff on that plan, and keep a written copy on hand. Another option is to use proper temperature control for all TCS foods.

     Code MN Rule 4626.0408A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Cooked kimchi is currently cooling filled 5-6 inches deep without the further help of ice. Reduce the food fill depth to two inches or less and leave uncovered until completely cooled to ensure rapid cooling takes place.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     There is no probe thermometer on-site. Obtain a thin tipped probe food thermometer and regularly use it to ensure foods are being properly cooked, cooled, and held.

     Code MN Rule 4626.0705B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility uses Quat as a sanitizer at the triple sink and chlorine as a sanitizer inside the dish machine. There is not a test kit for either onsite. Obtain and regularly use a test kit to ensure proper concentrations of sanitizer are being used.

     Code MN Rule 4626.0715

   • 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 staff members holds a MN state certified food manager certificate. Ensure that at least one employee holds this certificate and it is displayed within the facility. Application is being provided with this report.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Fundamental food safety risk factors are not being managed on a shift to shift basis. The employees working by themselves were not knowledgeable on how to manage those food safety risk factors. Train staff to be able to recognize and control the food safety risk factors within the facility such as hand hygiene, cooling of TCS foods, sanitation, cross contamination, and employee health. Report is including a link to our Active Managerial Control toolkit.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Dicing block storing clean soiled with food debris. Clean and maintain clean all storing food contact surfaces.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     Interior and exterior of cooler, counters, and shelving are soiled with the build up of food debris and debris. Clean and maintain clean all non-food contact surfaces.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Ceiling tiles missing from dry storage. Replace the ceiling tiles.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Floors, walls, and ceilings throughout the facility soiled with the build-up of debris, food debris and dust. Clean and maintain clean all floors, walls, and ceilings.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

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

     Hand sink in the back prep area was completely blocked by a table and was storing miscellaneous items. The hand sink in the front had a metal dishwashing scrubby inside of it. Provide clear access to all hand sinks, only use them for hand washing, and regularly clean them to encourage frequent hand washing.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Cook was observed moving between food preparation, handling dirty dishes, and handling his phone without washing his hands. Ensure that employees are washing their hands as needed to prevent contamination.

     Code MN Rule 4626.0075B-J

   • Serious Priority 1

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

     Within the reach-in cooler on the cook line all raw proteins were storing on the top shelf while all ready to eat foods such as produce and sauces were storing on the bottom shelf. Flip this storage order or otherwise organize this cooler in way that prevents cross contamination.

     Code MN Rule 4626.0235A(1)

   • Serious Priority 1

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

     There was a blank employee illness log on the office door, however, the person working as the person in charge was unaware of illness reporting requirements or return to work requirements. Reporting requirements were reviewed during the inspection. Ensure that all employees who function as shift leads understand illness reporting requirements and how to log them. Log all examples of employees missing work due to recordable illness symptoms.

     Code MN Rule 4626.0040C

   • 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.

     Styrofoam takeout soup containers onsite. All takeout packaging needs to either be compostable or recyclable. Discontinue procuring Styrofoam containers.

     Code MCO 204.30A

3. Feb 1, 2023 Routine Score 92
   • Not serious Priority 2

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

     OBSERVED HAND SINK BLOCKED BY PREP COUNTER. MOVE COUNTER SO THAT EMPLOYEES CAN ACCESS HAND SINK. HAND SINKS MUST BE ACCESSIBLE AT ALL TIMES.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

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

     OBSERVED KIMCHI (62*F), SECRET SAUCE(60*F), AND BOKKI SAUCE (60*F) ON COUNTER ABOVE 41*F. PERSON IN CHARGE SAID THAT THESE ITEMS MAY SIT OUT FOR 3-4 HOURS DURING BUSY HOURS OF OPERATION. COLD, TEMEPERATURE CONTROL FOR SAFETY FOODS MUST STAY AT 41*F OR BELOW AT ALL TIMES. YOU CAN FILL OUT A TIME AS A PUBLIC HEALTH CONTROL APPLICATION IF YOU WOULD LIKE TO HOLD FOODS AT ROOM TEMPERATURE.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

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

     OBSERVED KIMCHI (62*F), SECRET SAUCE(60*F), AND BOKKI SAUCE (60*F) ON COUNTER ABOVE 41*F. FILL OUT A TIME AS A PUBLIC HEALTH CONTROL APPLICATION IF YOU WOULD LIKE TO HOLD FOODS AT ROOM TEMPERATURE. APPLICATION IS BEING SENT WITH REPORT.

     Code MN Rule 4626.0408A