HMONG ACADEMY

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Inspection history

1. Sep 29, 2026

   ✓
   4 violations

   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Use approved trapping devices or other means of pest control when pests are found.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

2. Mar 23, 2026

   ✕
   7 violations

   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Food workers must wash their hands before starting food preparation tasks.
   • Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.
   • 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
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep non-food contact equipment surfaces clean.

3. Oct 20, 2025

   ✕
   4 violations

   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Food workers must wash their hands before starting food preparation tasks.
   • Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

4. Oct 7, 2025

   ✕
   7 violations

   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Remove dead or trapped birds, insects, rodents, and other pests.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.
   • Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
   • Food workers must wash their hands before starting food preparation tasks.

5. Apr 7, 2025

   ✓
   3 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.
   • 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.

6. Oct 1, 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.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.
   • Keep non-food contact equipment surfaces clean.

7. Apr 8, 2024

   ✕
   5 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.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep all intake and exhaust air ducts and filters clean.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep a log to record employee illness symptoms. Have it available upon request.