TEA HOUSE CHINESE RESTAURANT

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Inspection history

1. Dec 11, 2025

   ✓
   7 violations

   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Keep the physical facilities in good repair.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Have a test kit for the type of sanitizer used.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Keep all outdoor trash, recycling, and organics containers closed.
   • Use effective cooling methods to cool TCS foods.

2. Dec 11, 2024

   ✕
   14 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.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Discontinue operating the ventilation system with the filters removed.
   • Keep non-food contact equipment surfaces clean.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • 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.
   • Keep the physical facilities in good repair.
   • Have hand soap at all handwashing sinks.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Keep the plumbing system in good repair.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

3. Mar 27, 2024

   ✕
   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.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Remove control valve located on the discharge side of the atmospheric vacuum breaker.

4. Mar 18, 2024

   ✕
   20 violations

   • Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • 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.
   • Use effective cooling methods to cool TCS foods.
   • Have a test kit for the type of sanitizer used.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • 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.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Remove control valve located on the discharge side of the atmospheric vacuum breaker.
   • 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.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep non-food contact equipment 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.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • 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
   • Sanitize food contact surfaces before using and after cleaning.
   • Have hand soap at all handwashing sinks.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

5. Mar 5, 2024

   ✕
   16 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • 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.
   • Use effective cooling methods to cool TCS foods.
   • Have a test kit for the type of sanitizer used.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • 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.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Remove control valve located on the discharge side of the atmospheric vacuum breaker.
   • 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.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep non-food contact equipment 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.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • 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

6. Mar 28, 2023

   ✕
   4 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.

7. Mar 7, 2023

   ✕
   9 violations

   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Equipment food-contact surfaces and utensils must be clean.
   • Keep the physical facilities in good repair.
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.