Why Did Fulton Take-Out Joint Keep License?

City cut deal with New China Wok—if it cleans up its act.

After Fulton take-out restaurant New China Wok barely survived an attempt by the Minneapolis City Council to shut it down over $17,000 in unpaid health code fines, some readers wondered aloud why the establishment was allowed to continue operating after it paid off its fines.

“This is a public threat and no amount of finally paying up on his fines is going to make me feel better about eating there. What if a person got severely ill from this restaurant? There are health codes for a reason,” wrote commenter “Leah.”

Health inspectors had discovered mouse droppings in the kitchen and storage areas, and numerous other health code violations during repeated visits this summer and fall. An administrative judge ordered the restaurant closed on Aug. 28 after the mouse feces were found, as an emergency measure.

Patch has obtained a copy of an agreement (posted above) between New China Wok owner Xiu Ben Lan and the City of Minneapolis setting out nine conditions that Lan must abide by for the next 18 months if he wants to remain open. The conditions are:

  1. A state-certified food manager must be present at the restaurant and “actively managing” kitchen operations at all times New China Wok is open.
  2. Hand wash sinks kept in working order and supplied with nail brushs, soap, and paper towels.
  3. Food products and utensils must be stored properly.
  4. All food contact surfaces and storage areas must be properly clean and maintained.
  5. Potentially hazardous food items must be marked with dates and maintained at correct temperatures.
  6. Pest infestations and the conditions that encourage them must be eliminated.
  7. Retain a certified food safety consultant who inspects restaurant weekly and submit report within 3 days of inspection to city inspectors.
  8. Retain the services of certified pest control operator.
  9. Monthly visits by city inspectors.
Dave Timmons October 19, 2012 at 05:42 PM
New China Wok owner Xiu Ben Lan clearly has no idea how to run a restaurant (It is a restaurant, not just a take-out place. Get your facts straight). You could bring in a tanker truck filled with Lysol and hose the place down, and I still wouldn't eat there.


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