Mu Mu Tea

Inspection history 5 visits

1. 2025
2. Passed Nov 25 Score 61 ▲4

   Follow-Up Inspection

   8 violations, 1 critical

   • Critical Sanitize food contact surfaces before using and after cleaning.
   • Minor Have hand soap at all handwashing sinks.
   • Minor Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Minor Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
   • Minor Have a test kit for the type of sanitizer used.
3. Passed Nov 13 Score 57 no change

   Follow-Up Inspection

   19 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Have a test kit for the type of sanitizer used.
   • Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Minor Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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 Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Minor Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Minor Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
   • Minor Cloth gloves must not be used in direct contact with food, unless the food is subsequently cooked.
   • Minor Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Minor Have hand soap at all handwashing sinks.
   • Minor Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
   • Minor Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Minor 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
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor Operate the ventilation system when ventilated equipment is in use.
4. Passed Nov 4 Score 57 ▼21

   Routine Inspection

   20 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Have a test kit for the type of sanitizer used.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Minor Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
   • Minor Cloth gloves must not be used in direct contact with food, unless the food is subsequently cooked.
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
   • 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 Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
   • Minor 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
   • Minor Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Have hand soap at all handwashing sinks.
   • Minor Operate the ventilation system when ventilated equipment is in use.
   • Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • Minor Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
5. 2024
6. Passed May 22 Score 78 no change

   Follow-Up Inspection

   1 violation

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