CHAINSUKH ENTERPRISE LLC

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Inspection history

1. Aug 24, 2026

   ✓
   12 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • 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.
   • Equipment food-contact surfaces and utensils must be clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Have a test kit for the type of sanitizer used.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • Label all containers of food and food ingredients with their common name.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep the physical facilities in good repair.

2. Sep 9, 2025

   ✓
   9 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • 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.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Equipment food-contact surfaces and utensils must be clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Have a test kit for the type of sanitizer used.
   • Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

3. Sep 3, 2024

   ✓
   10 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • 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.
   • Post the license so it is conspicuous to consumers.
   • The business license must be posted where it can be easily seen.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Equipment food-contact surfaces and utensils must be clean.
   • Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.
   • The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)