CHINESE EXPRESS

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Inspection history

1. Jan 12, 2026

   ✓
   2 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.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

2. Dec 29, 2025

   ✕
   9 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.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Equipment food-contact surfaces and utensils must be clean.
   • 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.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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.
   • Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

3. Dec 12, 2024

   ✕
   4 violations

   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • Remove from the premises all poisonous or toxic materials not required for the maintenance or operation of the establishment, the cleaning or sanitization of equipment or utensils, or the control of insects or rodents.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • 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.

4. Dec 28, 2023

   ✓
   7 violations

   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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
   • Provide an exhaust ventilation hood that meets the requirements in the Minnesota Mechanical Code, Minnesota Rules, chapter 1346.
   • Keep all intake and exhaust air ducts and filters clean.

5. Dec 14, 2023

   ✕
   13 violations

   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Protect food from cross-contamination by using packages or covered containers.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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
   • Provide an exhaust ventilation hood that meets the requirements in the Minnesota Mechanical Code, Minnesota Rules, chapter 1346.
   • Keep all intake and exhaust air ducts and filters clean.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Separate raw animal foods from ready-to-eat foods.
   • 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