Boba X Ramen LLC

Year by year

Inspections

1. Apr 9, 2026 Routine Score 94
   • Not serious Priority 2

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

     Time as public health control method (TPHC) found in use for Brown sugar Tapioca Pearls, Messo, kimchi, and pork/Tonkotse broths on the service line. But no written procedure provided onsite. Note: Develop and maintain the TPHC procedure onsite. Note: Please see the form and the TPHC method fact sheet sent with the report.

     Code MN Rule 4626.0408A

   • 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

     Frozen raw chicken and pork meats found being thawed sitting in the prep sink at ambient temperature. Note: PIC relocated them into the unit. Note: See above for appropriate thawing.

     Code MN Rule 4626.0380ABC

   • 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 state of Minnesota health department certified food protection manager (CFPM) for the food operation. Note: At least one permanent employee needs to be certified and registered with the state. Note: For detail info, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     Employee's illness logs not maintained onsite. Note: Record employees' illness and maintain the log onsite as required. Note: See the copy of the template sent with the report.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

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

     Wet wiping cloths found held on the prep table between use. Note: Store all wet wiping cloths in chemical sanitizer bucket solution between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single service items such as cups in cardboard boxes stored on the floor in the back kitchen area. Note: Store them off the floor (at least 6 inches)

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Current license not posted. Note: Post the current license as required.

     Code MCO 188.390