Best of Best Quality Korean Fried Chicken

Inspection history 2 visits

1. 2025
2. Passed Nov 11 Score 46 no change

   Follow-Up Inspection

   6 violations, 1 critical

   • Critical Separate raw animal foods from ready-to-eat foods.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Equipment food-contact surfaces and utensils must be clean.
   • Minor Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
3. Passed Oct 29 Starting score 46

   Routine Inspection

   17 violations, 4 critical

   • Critical Separate raw animal foods from ready-to-eat foods.
   • Critical Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Critical Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Minor Use effective cooling methods to cool TCS foods.
   • Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Minor Have a test kit for the type of sanitizer used.
   • Minor Equipment food-contact surfaces and utensils must be clean.
   • Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Minor 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.
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor Store clothing and other personal items in lockers or other suitable places.
   • Minor Keep the physical facilities in good repair.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

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