QURUXLOW

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

Inspection history

1. Oct 27, 2026

   ✕
   7 violations

   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Keep the plumbing system in good repair.

2. Oct 21, 2025

   ✕
   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.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

3. Oct 8, 2025

   ✕
   10 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • 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
   • Protect food from cross-contamination by using packages or covered containers.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.

4. Oct 10, 2024

   ✓
   5 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • 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
   • Protect food from cross-contamination by using packages or covered containers.

5. Sep 26, 2024

   ✕
   10 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • 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
   • Provide linens and napkins that are free from food residue and other soiling matter.
   • Use effective cooling methods to cool TCS foods.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • 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
   • Have a test kit for the type of sanitizer used.
   • Protect food from cross-contamination by using packages or covered containers.

6. Oct 13, 2023

   ✓
   5 violations

   • Keep the physical facilities in good repair.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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.
   • Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

7. Sep 26, 2023

   ✕
   10 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep the physical facilities in good repair.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • 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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Sanitize food contact surfaces before using and after cleaning.