United Kitchen #160

Year by year

Inspections

1. Dec 4, 2025 Routine Score 92
   • Not serious Priority 3 Corrected on site

     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

     Chicken was being thawed at room temperature. Alternative methods were discussed and changes made.

     Code MN Rule 4626.0380ABC

   • Serious Priority 1 Corrected on site

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

     The front small prep table/cooler had milk in it at 60F. It was found that the power strip switch had been accidentally shut off. The temperature was take at the end of the inspection and the air temperature was down to 40F.

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

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

     Eggs and raw chicken were being stored directly above vegetables in the back cooler. This was immediately corrected by moving the raw items to the lowest shelves.

     Code MN Rule 4626.0235A(1)

   • 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 is no CFPM. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information about classes and getting a CFPM.

     Code MN Rule 4626.0033A