San Chen LLC

Year by year

Inspections

1. Jul 22, 2026 Follow-Up Score 96
   • Serious Priority 1

     When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.

     Code MN Rule 4626.0408B

2. Jul 9, 2026 Follow-Up Score 90
   • Serious Priority 1

     When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.

     FACILTY OBSERVED NOT ADDING TIME STAMPS TO SUSHI AND TCS FOODS PLACED OUT ON CONVERYOR LINE. FACILITY MUST ADD TIME PRODUCT REMOVED FROM TEMPERATURE CONTROL OR IMPLEMENT A SYSTEM TO ENSURE TCS FOODS ARE NOT HELD LONGER THAN 4 HOURS UNTIL DISCARD.

     Code MN Rule 4626.0408B

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     NO TEMPERATURE MEASURING DEVICE FOR SURFACE TEMPERATURE OF DISHES ON SITE. OBTAIN DISH PUCK, T-STICKS, OR T-STICKERS.

     Code MN Rule 4626.0710B

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     DISH MACHINE USING HOT WATER SANITIZING DID NOT REACH 160°F AFTER 3 ATTEMPTS. CALL MACHINE COMPANY FOR SERVICE OF UNIT.

     Code MN Rule 4626.0905B

3. Jun 19, 2026 Routine Score 90
   • Serious Priority 1

     When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.

     CONVEYOR BELT TIME KEEPING SYSTEM WAS DOWN DURING INSPECTION. INSTRUCTED FACILITY TO TIMESTAMP ALL FOODS AND HOLD THEM NO LONGER THAN 4 HOURS. FOODS WERE NOT TIMESTAMPED DURING INSPECTION.

     Code MN Rule 4626.0408B

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     NO TEMPERATURE MEASURING DEVICE FOR DISH MACHINE. PROVIDE TEMPERATURE MEASURING DEVICE FOR DISH MACHINE.

     Code MN Rule 4626.0710B

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     RACK TEMPERATURE OF HOT WATER SANITIZING DISH MACHINE MEASURED 139 DEGREES F. WATER RACK TEMP MUST MEASURE 160 DEGREES F MINIMUM.

     Code MN Rule 4626.0905B