D's Banh Mi

Year by year

Inspections

1. Dec 30, 2025 Follow-Up Score 100
   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     MOP WAS NOT HUNG TO DRY AT TIME OF INSPECTION. INSTALL MOP HANGERS AND HANG MOPS TO DRY.

     Code MN Rule 4626.1540

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     OBSERVED SOME FOOD STORAGE CONTAINERS STORED UNDER A CANOPY OUTSIDE. ALL CLEAN EQUIPLMENT MUST BE STORED IN A CLEAN, DRY LOCATION WHERE NOT EXPOSED TO SPLASH, DUST OR OTHER CONTAMINATION. MOVE ALL CLEAN EQUIPMENT INDOORS TO A CLEAN AND DRY LOCATION AT LEAST 6 INCHES ABOVE THE FLOOR.

     Code MN Rule 4626.0955A

2. Dec 11, 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 WAS NO CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE POSTED. PERSON IN CHARGE HAS TAKEN A FOOD SAFETY CLASS, BUT HAS NOT BEEN REGISTERED WITH THE STATE AS A CFPM. SEARCHED FOR HILDA TOV IN THE MN CERTIFIED FOOD PROTECTION MANAGER DATABASE AND THERE WERE NO RESULTS. AT LEAST ONE PERSON EMPLOYED AT ESTABLISHMENT MUST OBTAIN CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE. YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     THERE WAS NO EMPLOYEE ILLNESS LOG AVAILABLE UPON REQUEST. PROVIDED ILLNESS LOG AT TIME OF INSPECTION AND EXPLAINED PURPOSE.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     OBSERVED MOP LEANING AGAINST WALL AND STORED WITH MOP HEAD ABOVE THE HANDLE. HANG MOPS TO DRY AND STORE THEM WITH THE HEAD BELOW THE HANDLE TO PREVENT CONTAMINATION.

     Code MN Rule 4626.1540

   • Not serious Priority 3

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

     OBSERVED SOME PACKAGED PRODUCTS STORED IN GATED OUTDOOR AREA. THE PERSON IN CHARGE SAID THAT THEY ARE HAVING AN ADDITION ADDED ON TO THE BUILDING IN THE COMING WEEKS. FOOD MUST BE STORED INDOORS IN THE MEANTIME. MOVE ALL FOOD INDOORS TO A CLEAN AND DRY LOCATION AT LEAST 6 INCHES ABOVE THE FLOOR.

     Code MN Rule 4626.0300A

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     OBSERVED TOFU IN A DEEP, PLASTIC, COVERED STORAGE CONTAINER AT 51°F. THE TOFU HAD BEEN COOKED THE PREVIOUS DAY ACCORDING TO THE PERSON IN CHARGE. THE TOFU WAS DISCARDED. COOLING PARAMETERS AND PROPER COOLING METHODS WERE EXPLAINED TO THE PERSON IN CHARGE. FOODS MUST BE COOLED FROM 135°F TO 70°F WITHIN 2 HOURS AND FROM 70°F TO 41°F OR LESS WITHIN AN ADDITIONAL 4 HOURS. SHALLOW PANS (FILLED NO MORE THAN 2 INCHES DEEP) SHOULD BE USED, AND FOOD SHOULD BE LEFT UNCOVERED DURING THE COOLING PROCESS.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     OBSERVED TOFU IN A DEEP, PLASTIC, COVERED STORAGE CONTAINER AT 51°F. THE TOFU HAD BEEN COOKED THE PREVIOUS DAY ACCORDING TO THE PERSON IN CHARGE. THE TOFU WAS DISCARDED. COOLING PARAMETERS AND PROPER COOLING METHODS WERE EXPLAINED TO THE PERSON IN CHARGE. FOODS MUST BE COOLED FROM 135°F TO 70°F WITHIN 2 HOURS AND FROM 70°F TO 41°F OR LESS WITHIN AN ADDITIONAL 4 HOURS. SHALLOW PANS (FILLED NO MORE THAN 2 INCHES DEEP) SHOULD BE USED, AND FOOD SHOULD BE LEFT UNCOVERED DURING THE COOLING PROCESS.

     Code MN Rule 4626.0390A

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     THE PERSON IN CHARGE WAS NOT AWARE THAT THE REGULATORY AUTHORITY MUST BE CALLED EVEN IF ONLY ONE CUSTOMER REPORTS ILLNESS (1-877-FOOD-ILL). THE NUMBER SHOULD ALSO BE PROVIDED TO THE CUSTOMER. THE PROCEDURE WAS EXPLAINED TO THE PERSON IN CHARGE. GUIDANCE DOCUMENT WAS PROVIDED IN WELCOME PACKET.

     Code MN Rule 4626.0040D