LIEN SON RESTAURANT

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Inspection history

1. Mar 18, 2026

   ✓
   5 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.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Only use single-service items one time.

2. Mar 13, 2025

   ✕
   5 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.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Discontinue using wood and wood wicker as a food contact surface.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • 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.

3. Mar 13, 2024

   ✓
   4 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.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Discontinue using wood and wood wicker as a food contact surface.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

4. Apr 28, 2023

   ✓
   6 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.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • 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.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • 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

5. Mar 14, 2023

   ✕
   13 violations

   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • 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.
   • Discontinue using wood and wood wicker as a food contact surface.
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Equipment food-contact surfaces and utensils must be clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Have hand soap at all handwashing sinks.
   • Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • Protect food from cross-contamination by using packages or covered containers.
   • The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.