Qoraxlow Restaurant

Inspection history 6 visits

1. 2026
2. Passed Aug 10 Score 37 no change

   Follow-Up Inspection

   4 violations, 2 critical

   • Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • 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 Label all containers of food and food ingredients with their common name.
3. Passed Jul 13 Score 37 ▼23

   Routine Inspection

   19 violations, 6 critical

   • Critical Separate raw animal foods from ready-to-eat foods.
   • Critical Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
   • Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • 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.
   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Minor Label all containers of food and food ingredients with their common name.
   • 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 In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • Minor 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
   • Minor Have a food thermometer easily available to measure the internal temperature of foods.
   • Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • 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 Have hand soap at all handwashing sinks.
   • Minor The business license must be posted where it can be easily seen.
   • Minor When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
4. 2025
5. Passed Sep 9 Score 60 no change

   Follow-Up Inspection

   5 violations, 2 critical

   • Critical Separate raw animal foods from ready-to-eat foods.
   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Label all containers of food and food ingredients with their common name.
   • Minor When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
6. Passed Aug 5 Score 60 no change

   Follow-Up Inspection

   8 violations, 2 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Critical Separate raw animal foods from ready-to-eat foods.
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor Label all containers of food and food ingredients with their common name.
   • 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 When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • 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 All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

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