Golden Bite LLC

Year by year

Inspections

1. Feb 27, 2026 Follow-Up Score 98
   • Not serious Priority 2

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

     MISSING THIN PROBE THERMOMETER. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.

     Code MN Rule 4626.0705B

   • 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.

     OBSERVED STYROFOAM SHELLS “TO-GO” FOOD CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

     Code MCO 204.30A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED CEILING TILE LEFT OPEN INSIDE THE KITCHEN. MOVE CEILING TILE SO PIPES ABOVE ARE NOT EXPOSED AND CEILING LOOKS FINISHED.

     Code MN Rule 4626.1515

2. Feb 11, 2026 Routine Score 86
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING TEST STRIPS FOR SANITIZER (CHORINE - BLEACH). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     NO FOOD THERMOMETER AVAILABLE. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.

     Code MN Rule 4626.0705B

   • Not serious Priority 2 Corrected on site

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

     OBSERVED SOME EQUIPMENT STORED INSIDE THE HAND WASHING SINK IN THE KITCHEN. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.

     Code MN Rule 4626.1110AB

   • 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.

     OBSERVED STYROFOAM SHELLS “TO-GO” FOOD CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

     Code MCO 204.30A

   • Not serious Priority 3 Corrected on site

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     OBSERVED TONG STORED ON THE OVEN HANDLE AT THE COOK LINE. FOOD OPERATORS CAN CONTAMINATE UTENSILS WITH LEGS OR APRON. DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION. TONG WAS MOVED TO WAREWASHING AREA.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     HAND WASHING SIGN WAS MISSING AT ONE HAND SINK IN THE KITCHEN AND INSIDE THE RESTROOMS. PROVIDE A SIGN FOR EACH HAND SINK USED BY FOOD WORKERS.

     Code MN Rule 4626.1457

   • 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

     PAPER TOWELS WERE MISSING AT ONE HANDWASHING SINK IN THE KITCHEN. KEEP ALL HAND SINKS FULLY STOCKED AT ALL TIMES. (OTHER HAND SINKS WERE AVAILABLE AND FULLY STOCKED).

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     NO HAND SOAP AVAILABLE AT ONE HANDWASHING SINK LOCATE INSIDE THE KITCHEN. KEEP HANDWASHING SINKS FULLY STOCKED. (OTHER HAND SINKS WERE AVAILABLE AND FULLY STOCKED).

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     HAND WASHING SINK WAS LEAKING WATER. SINK IS LOCATED AT THE BACK KITCHEN (OLD MEAT MARKET). REPAIR THIS SINK.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     WATER TEMPERATURE AT HANDWASHING SINK IN THE KITCHEN WAS REGISTERING 75F. HOT WATER TEMPERATURE SHOULD BE BETWEEN 110-130F.

     Code MCO 188.380

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     OBSERVED KNIVES STORED WEDGED IN BETWEEN TABLES. DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION. KNIVES WERE MOVED TO WAREWASHING AREA.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED CEILING TILE LEFT OPEN INSIDE THE KITCHEN. MOVE CEILING TILE SO PIPES ABOVE ARE NOT EXPOSED AND CEILING LOOKS FINISHED.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     OBSERVED EXCESSIVE ICE ACCUMULATION INSIDE WALK IN FREEZER. MAINTAIN FREEZER FREE OF EXCESSIVE ICE ACCORDING TO THE MANUFACTURE’S INSTRUCTIONS.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     OBSERVED SANITIZER BUCKET REGISTERING 0PPM OF CHLORINE SANITIZER. RANGE FOR CHLORINE IS 50-200PPM. PIC MADE NEW SOLUTION TO READ 100PPM.

     Code MN Rule 4626.0285B

   • Serious Priority 1

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

     NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT.

     Code MN Rule 4626.0040C