Phabulous LLC

Year by year

Inspections

1. Dec 23, 2025 Follow-Up Score 98
   • Not serious Priority 3

     Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.

     Observed bulk food storage bins stored underneath 3-comp sink drainboard. Do not store bulk food under 3-comp sink due to risk of splash contamination.

     Code MN Rule 4626.0305

   • Not serious Priority 3 Corrected on site

     Replace equipment or utensils that are not durable or do not retain their characteristic qualities under normal use conditions.

     Stainless steel scrubbies are being used on the cook line to scrub woks etc. Discontinue this practice. It is okay to use metal scrubbies at 3-comp sink.

     Code MN Rule 4626.0505

   • 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 front kitchen hand sink. Provide and maintain paper towels in hand sink at all times. This was corrected by manager.

     Code MN Rule 4626.1445

   • 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.

     Establishment does not have a CFPM. There was an ownership change and the posted CFPM certificate is the old owner's. Also it expired March 2025. Obtain a CFPM for the establishment and post certificate in a conspicuous location.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Observed bulk food containers beside 3-comp sink not labeled. Label bulk food bins with contents.

     Code MN Rule 4626.0240

   • Not serious Priority 3

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

     Observed a build-up of mold and old food debris on walk-in cooler shelving. Clean shelving and maintain shelving in a clean condition.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed cookline 2-door lowboy unit holding an ambient temperature of 50*F- 54*F. Have unit serviced so that it maintains a temperature of 41*F or less. Note: At time of inspection no TCS foods were being stored in cooler.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Mop up standing water in back prep area from spill that occurred earlier today.

     Code MN Rule 4626.1520A

2. Dec 1, 2025 Routine Score 84
   • Serious Priority 1 Corrected on site

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

     Observed several TCS foods in cookline 2-door lowboy being maintained at 50*F Maintain all cold TCS foods at 41*F or less TCS foods moved to a working cooler.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.

     Observed bulk food storage bins stored underneath 3-comp sink drainboard. Do not store bulk food under 3-comp sink due to risk of splash contamination.

     Code MN Rule 4626.0305

   • Not serious Priority 3

     Replace equipment or utensils that are not durable or do not retain their characteristic qualities under normal use conditions.

     Stainless steel scrubbies are being used on the cook line to scrub woks etc. Discontinue this practice. It is okay to use metal scrubbies at 3-comp sink.

     Code MN Rule 4626.0505

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed a sack of onions being stored on floor in back room. Store all food items up off floor at least 6 inches.

     Code MN Rule 4626.0300A

   • Not serious Priority 2

     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 front kitchen hand sink. Provide and maintain paper towels in hand sink at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     Observed an employee prepping food on a dining room table. This is not an approved food prep area and there is no hand wash sink in close proximity. Discontinue food prep at the dining room table.

     Code MN Rule 4626.1070A

   • 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.

     Establishment does not have a CFPM. There was an ownership change and the posted CFPM certificate is the old owner's. Also it expired March 2025. Obtain a CFPM for the establishment and post certificate in a conspicuous location.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Observed bulk food containers beside 3-comp sink not labeled. Label bulk food bins with contents.

     Code MN Rule 4626.0240

   • Not serious Priority 3

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

     Observed a build-up of debris on the following equipment: dust build-up on walk-in ceiling fans; build-up of mold on walk-in cooler shelving; clean build-up of grease and debris on range-top and sides of range. clean food build-up splattered on interior portions of microwave oven.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed cookline 2-door lowboy unit holding an ambient temperature of 50*F- 54*F. Have unit serviced so that it maintains a temperature of 41*F or less.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed kitchen food prep tables in need of detail cleaning.

     Code MN Rule 4626.0845C

   • Not serious Priority 3

     Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.

     Faucets of establishment hand wash sinks are in need of detail cleaning.

     Code MN Rule 4626.1550

   • Not serious Priority 3

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

     Clean kitchen walls behind food prep tables and behind mop sink.

     Code MN Rule 4626.1520A

   • Serious Priority 1

     Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.

     Observed a lot of noodles sitting in soiled 2-comp sink then put in wok for cooking. Discontinue this practice. Store noodles in a clean and sanitized container.

     Code MN Rule 4626.0270A