Tea House Chinese Restaurant

Inspection history 5 visits

1. 2025
2. Passed Dec 11 Score 69 ▲16

   Routine Inspection

   7 violations

   • Minor Keep the physical facilities in good repair.
   • Minor Use effective cooling methods to cool TCS foods.
   • Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Minor Keep all outdoor trash, recycling, and organics containers closed.
   • Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Minor Have a test kit for the type of sanitizer used.
   • Minor Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
3. 2024
4. Passed Dec 11 Score 53 no change

   Routine Inspection

   14 violations, 2 critical

   • 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 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 Discontinue operating the ventilation system with the filters removed.
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Minor Have hand soap at all handwashing sinks.
   • Minor Keep the physical facilities in good repair.
   • Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Minor Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
   • 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.
   • Minor Keep non-food contact equipment surfaces clean.
   • Minor Keep the plumbing system in good repair.
5. Passed Mar 27 Score 53 no change

   Follow-Up Inspection

   3 violations, 2 critical

   • Critical Remove control valve located on the discharge side of the atmospheric vacuum breaker.
   • 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.
6. Failed Mar 18 Score 53 no change

   Follow-Up Inspection

   20 violations, 4 critical

   • Critical Sanitize food contact surfaces before using and after cleaning.
   • Critical Remove control valve located on the discharge side of the atmospheric vacuum breaker.
   • Critical Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Minor Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
   • 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 Use effective cooling methods to cool TCS foods.
   • 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 Keep non-food contact equipment surfaces clean.
   • Minor Have hand soap at all handwashing sinks.
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor Have a test kit for the type of sanitizer used.
   • 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 Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • 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.
   • Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • 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 Have a food thermometer easily available to measure the internal temperature of foods.
   • Minor Store all food: • In a clean, dry location • At least 6 inches above the floor

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