CHENG'S GARDEN INC

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Inspection history

1. Jan 12, 2026

   –

2. Dec 29, 2025

   ✕
   3 violations

   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Food workers must wash their hands before starting food preparation tasks.
   • Sanitize food contact surfaces before using and after cleaning.

3. Dec 12, 2025

   ✕
   10 violations

   • Equipment food-contact surfaces and utensils must be clean.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
   • 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.)
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • 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
   • The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.
   • Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

4. Jun 16, 2025

   ✕
   6 violations

   • Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
   • Separate raw animal foods from ready-to-eat foods.
   • Equipment food-contact surfaces and utensils must be clean.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep non-food contact equipment surfaces clean.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

5. Jun 2, 2025

   ✕
   11 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
   • Keep the plumbing system in good repair.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Separate raw animal foods from ready-to-eat foods.
   • Equipment food-contact surfaces and utensils must be clean.
   • Have hand soap at all handwashing sinks.
   • 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
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep all intake and exhaust air ducts and filters clean.
   • Keep non-food contact equipment surfaces clean.

6. Jul 16, 2024

   ✕
   2 violations

   • Use effective cooling methods to cool TCS foods.
   • Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.

7. Jul 2, 2024

   ✕
   7 violations

   • 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.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • 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.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Clean and sanitize food-contact surfaces of equipment and utensils: 1. before each use with a different type of raw animal food; 2. each time there is a change from working with raw foods to working with ready-to-eat foods; 3. between uses with raw fruits and vegetables and TCS foods; 4. before using or storing a food temperature measuring device; 5. at any time during the operation when contamination may have occurred.
   • Use effective cooling methods to cool TCS foods.
   • Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.

8. Jun 18, 2024

   ✕
   6 violations

   • 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.
   • The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Remove all unsafe multi-use equipment, utensils, and food storage containers that impart color, odors or tastes to food.
   • Provide a separate food preparation sink for washing or thawing food in a newly licensed food establishment.

9. May 30, 2024

   ✕
   8 violations

   • 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.
   • The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Remove all unsafe multi-use equipment, utensils, and food storage containers that impart color, odors or tastes to food.
   • Provide a separate food preparation sink for washing or thawing food in a newly licensed food establishment.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.