LEGENDARY SPICE

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Inspection history

1. Dec 15, 2025

   ✓
   7 violations

   • Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
   • Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.
   • Keep non-food contact equipment surfaces 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
   • Only use single-service items one time.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

2. Dec 12, 2024

   ✓
   5 violations

   • Protect food from cross-contamination by using packages or covered containers.
   • Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
   • Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.
   • Keep non-food contact equipment surfaces clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.

3. Jan 2, 2024

   ✕
   6 violations

   • 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.
   • Protect food from cross-contamination by using packages or covered containers.
   • Keep all intake and exhaust air ducts and filters clean.
   • Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
   • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • Discontinue removing shellstock tag or labels from original container until the container is empty.

4. Dec 12, 2023

   ✕
   22 violations

   • 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.
   • 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 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.
   • 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.
   • Protect food from cross-contamination by using packages or covered containers.
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • 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
   • Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
   • Keep the physical facilities in good repair.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
   • 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
   • The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
   • Have a test kit for the type of sanitizer used.
   • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • Discontinue removing shellstock tag or labels from original container until the container is empty.

5. Jan 5, 2023

   ✕
   7 violations

   • 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.
   • Separate raw animal foods from ready-to-eat foods.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • 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.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.