QORAXLOW RESTAURANT #185

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Aug 10, 2026

   ✕
   4 violations

   • Label all containers of food and food ingredients with their common name.
   • 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 a log to record employee illness symptoms. Have it available upon request.
   • 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.)

2. Jul 13, 2026

   ✕
   19 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Label all containers of food and food ingredients with their common name.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Separate raw animal foods from ready-to-eat foods.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • 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
   • The business license must be posted where it can be easily seen.
   • 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 a log to record employee illness symptoms. Have it available upon request.
   • 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
   • Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Have hand soap at all handwashing sinks.
   • In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • 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.)

3. Sep 9, 2025

   ✕
   5 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Label all containers of food and food ingredients with their common name.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Separate raw animal foods from ready-to-eat foods.

4. Aug 5, 2025

   ✕
   8 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Label all containers of food and food ingredients with their common name.
   • 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 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
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Separate raw animal foods from ready-to-eat foods.

5. Jul 1, 2025

   ✕
   11 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Label all containers of food and food ingredients with their common name.
   • 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 a log to record employee illness symptoms. Have it available upon request.
   • 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
   • 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.)
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Separate raw animal foods from ready-to-eat foods.
   • The business license must be posted where it can be easily seen.

6. Jun 11, 2024

   ✕
   7 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Label all containers of food and food ingredients with their common name.
   • Keep non-food contact equipment surfaces clean.
   • Keep the plumbing system in good repair.

7. Jun 2, 2023

   ✕
   5 violations

   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

8. May 19, 2023

   ✕
   15 violations

   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Have hand soap at all handwashing sinks.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Food workers must wash their hands before starting food preparation tasks.
   • Discontinue allowing food employees to touch ready-to-eat food with their bare hands until proper written procedures are developed, followed and maintained.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
   • Sanitize food contact surfaces before using and after cleaning.