Aaran Restaurant #415

Year by year

Inspections

1. Mar 23, 2026 Routine Score 94
   • Not serious Priority 3

     Properly cove and seal floor-wall junctures.

     Coving is needed along the walls in the back area near the walk in cooler

     Code MN Rule 4626.1345A

   • Not serious Priority 3

     Have at least 20-foot candles of light intensity at a distance of 30 inches from the floor: • Where food is provided for consumers • Inside equipment • In utensil storage areas • In warewashing areas • In toilet rooms

     The lights in the kitchen area are not working and need to be fixed so that it provides enough lighting for working and cleaning.

     Code MN Rule 4626.1470B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Test strips are needed for verifying the concentration of the sanitizer at the 3 compartment sink and in the wiping cloth buckets.

     Code MN Rule 4626.0715

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     No employee illness log was available at the time of the inspection. One was given to the operator.

     Code MN Rule 4626.0040C

2. Feb 19, 2025 Routine Score 94
   • Not serious Priority 3

     Properly cove and seal floor-wall junctures.

     Coving is needed along the walls in the back area near the walk in cooler

     Code MN Rule 4626.1345A

   • Not serious Priority 3

     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

     Code MCO 188.590

   • Not serious Priority 3

     Have at least 20-foot candles of light intensity at a distance of 30 inches from the floor: • Where food is provided for consumers • Inside equipment • In utensil storage areas • In warewashing areas • In toilet rooms

     The lights in the back prep area were not working. Replace these bulbs or repair the lights.

     Code MN Rule 4626.1470B

   • Not serious Priority 3 Corrected on site

     Protect food from cross-contamination by using packages or covered containers.

     Some of the bulk containers were uncovered. Lids were found and placed on the containers.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Soap was missing from the front hand sink. Some was found and placed there.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     There was no available hot water at the hand sink.

     Code MCO 188.380

   • Serious Priority 1

     Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.

     the hot water faucet at one of the hand sinks was broken and needs to be repaired.

     Code MN Rule 4626.1040A

3. Feb 16, 2024 Routine Score 100
   • Not serious Priority 3

     Properly cove and seal floor-wall junctures.

     The back room near the walk in cooler does not have coving around the floor/wall juncture.

     Code MN Rule 4626.1345A

   • Not serious Priority 3

     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

     A couple of live cockroaches were observed during the inspection. There was also a glue trap with some cockroaches in them. Contract with a pest control company for treatment and send an email with evidence of this contract.

     Code MCO 188.590

4. Jul 7, 2023 Follow-Up Score 100

   Result: Complete.

5. Jun 15, 2023 Follow-Up Score 96
   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Part of walls in storage area are rough and unapproved. Install proper finishes.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Properly cove and seal floor-wall junctures.

     Missing coving in back dry storage area. Install.

     Code MN Rule 4626.1345A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed missing tile on wall under front sink. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     No hand soap at hand sink in cooking area. Install dispenser that is on site and keep stocked. In the meantime we filled up the dispenser with soap and placed it near the hand sink.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed mouse droppings on floor against wall. Clean and maintain .

     Code MN Rule 4626.1565ABD

   • Not serious Priority 2

     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

     Based on number and types of violations(missing soap dispenser, paper towels dispenser, test kit, hot water at hand sink) active managerial control is lacking. Proper food safety must be followed and demonstrated.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Hand sink hot water knob is not operational, only the cold knob. Repair ASAP.

     Code MCO 188.380

6. Jun 2, 2023 Follow-Up Score 88
   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Walls in storage room are rough unapproved wall. Install proper finishes.

     Code MN Rule 4626.1325A1

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing test kit to measure chlorine sanitizer concentration. Obtain.

     Code MN Rule 4626.0715

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     No bleach on site for sanitizing purposes. Downstairs there is a store with bleach. Instructed to obtain asap.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Properly cove and seal floor-wall junctures.

     Missing coving in back room. Install.

     Code MN Rule 4626.1345A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed missing tile/open area under sink. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Missing soap at hand sink. Install dispenser and keep stocked. In the meantime bulk soap is being used and stored in open container.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed mouse droppings on floor against wall. Clean and maintain.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 2

     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

     Based on repeat violations(missing soap dispenser and paper towel dispenser, bleach and test kit) along with others, active managerial control is lacking. Proper food safety must be followed and demonstrated.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 2 Corrected on site

     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

     Missing paper towels at hand sink. Install dispenser. A new dispenser and towels are onsite and still need to be installed. The roll was moved near the hand sink for use until installed.

     Code MN Rule 4626.1445

7. May 19, 2023 Follow-Up Score 78
   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Walls in storage room are unpainted dry wall. Finish walls.

     Code MN Rule 4626.1325A1

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing test kit to measure chlorine sanitizer concentration. Obtain.

     Code MN Rule 4626.0715

   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces before using and after cleaning.

     Missing bleach/sanitizer on site. Obtain asap. Bleach was bought downstairs and obtained immediately. Corrected on site.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Properly cove and seal floor-wall junctures.

     Missing coving in back room. Install.

     Code MN Rule 4626.1345A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed missing tile/open area under the sink. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     No probe thermometer on site. Obtain thermometer as described above.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed Styrofoam to go containers on site. Remove as styrofoam is not allowed due to the fact it cannot be recycled. Obtain compostable or recyclable materials.

     Code MCO 204.30A

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed employee touch/use cell phone between food preparation tasks. Hands must be washed after using cell phone. Instructed to wash and discontinue use of phone while preparing food.

     Code MN Rule 4626.0075B-J

   • Serious Priority 1

     Food workers must wash their hands before starting food preparation tasks.

     Observed missing soap in hand sink upon arrival and food had already been prepared. Employee had not washed hands. Instructed to get soap from bulk container and use in the mean time until a single use soap is obtained.

     Code MN Rule 4626.0075A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Missing soap at hand sink. Install dispenser and keep stocked. In the meantime, the bulk soap is being used. Obtain disposable soap in the meantime.

     Code MN Rule 4626.1440

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed items stored inside the sink. Discontinue storing anything in the sink basin. Items were relocated.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3 Corrected on site

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed mouse droppings on floor. Clean and maintain. Pest control service is in place.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 2

     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

     Based on types and number of violations, active managerial control is lacking. Proper food safety must be demonstrated and in place.

     Code MN Rule 4626.0035DGHIKM

8. Feb 21, 2023 Routine Score 80
   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     1. Observed wood board on floor- this needs to be removed. Install approved flooring. 2. Walls in storage room are drywall- not smooth and easily cleanable. Provide proper walls.

     Code MN Rule 4626.1325A1

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     There is only 1 hand sink in the front area that is separated from preparation and warewashing areas. An additional sink needs to be installed.

     Code MN Rule 4626.1070A

   • Not serious Priority 2

     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 pa

     Submit plans before installing hand sink.

     Code MN Rule 4626.1720A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing test kit to measure sanitizer concentration. Obtain.

     Code MN Rule 4626.0715

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     No bleach on site. Instructed to obtain asap.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Properly cove and seal floor-wall junctures.

     Missing coving in some areas of kitchen.

     Code MN Rule 4626.1345A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed ceiling tiles missing or damaged. Repair/replace.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed wall with holes around electrical outlets. Properly seal so nothing is exposed.

     Code MN Rule 4626.0725A

   • Serious Priority 1

     Remove all unsafe and adulterated foods from the premises.

     Observed mouse droppings inside sugar and flour. Operator stated they are not using them. Discarded immediately. Ensure the lids are kept on containers when not in use.

     Code MN Rule 4626.0125

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed mouse droppings on shelves with food storage. Wash and sanitize. Maintain in a clean state. Contact pest control operator if more frequent trips are required.

     Code MN Rule 4626.0840C

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     No illness reporting log. Provided log and explained use. Be sure to record all instances of employee illness.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     No probe thermometer on site. Obtain thermometer as described above.

     Code MN Rule 4626.0705B