BROADWAY CHOW MEIN

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Inspection history

1. Apr 30, 2025

   ✕
   4 violations

   • Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

2. May 1, 2024

   ✓
   3 violations

   • Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • 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.

3. Apr 17, 2024

   ✕
   7 violations

   • Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
   • Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • 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.
   • Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

4. May 1, 2023

   ✕
   8 violations

   • Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • 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.
   • Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.

5. Apr 27, 2023

   ✕
   15 violations

   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • 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.