Gargaar Restaurant

Year by year

Inspections

1. Mar 31, 2026 Routine Score 98
   • Not serious Priority 3

     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.

     THERE WAS NO CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE AVAILABLE AT TIME OF INSPECTION. ENSURE AT LEAST ONE PERSON EMPLOYED AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE. YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

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

     OBSERVED MOPS STORED IN HANDWASHING SINK. THE HANDWASHING SINK MUST BE ACCESSIBLE AT ALL TIMES. PERSON IN CHARGE MOVED MOPS AT TIME OF INSPECTION.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3 Corrected on site

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     MOPS WERE STORED IN HANDWASHING SINK. STORING MOPS IN THIS WAY CAN CONTAMINATE HANDWASHING SINK. MOPS WERE HUNG TO DRY AT TIME OF INSPECTION.

     Code MN Rule 4626.1540

   • Not serious Priority 3

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

     OBSERVED FOOD DEBRIS ON COOLER DOORS AND HANDLES. OBSERVED RAW MEAT JUICES IN BOTTOM OF FREEZER. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0840C

   • Not serious Priority 3 Corrected on site

     Store clothing and other personal items in lockers or other suitable places.

     OBSERVED EMPLOYEE PHONE ON PREP COUNTER. LOCATE AREAS AWAY FROM FOOD PREPARATION TO STORE EMPLOYEE PERSONAL ITEMS. PHONE WAS MOVED AT TIME OF INSPECTION.

     Code MN Rule 4626.1560B

2. Apr 30, 2025 Follow-Up Score 92
   • 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.

     The facility had coffee cups that were neither compostable or recyclable. Replace.

     Code MCO 204.30A

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     The facility could not locate their food thermometer. Provide and use.

     Code MN Rule 4626.0705A

   • Not serious Priority 3

     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 facility did not have a CFPM at the time of the inspection. They are signed up for the class. Once the class is passed, send the results to MDH. Go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     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.

     The facility was missing date marking for the food in the refrigerator. Date mark TCS food.

     Code MN Rule 4626.0400A

   • Serious Priority 1

     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.)

     The following items were measured below 135 F on the stove: Beans 95 F Soup 120 F. The items were reheated to 165 F.

     Code MN Rule 4626.0395A1

3. Apr 4, 2025 Routine Score 82
   • 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.

     Styrofoam containers and cups were found in the kitchen. Replace with either compostable or recyclable containers.

     Code MCO 204.30A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood baffles in the hood had grease build up. Clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     The facility could not locate their food thermometer. Provide and use.

     Code MN Rule 4626.0705A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The current Minneapolis license was not posted. Post.

     Code MCO 188.390

   • Not serious Priority 3

     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 facility did not have a current Minnesota Department of Health certified food protection manager on-site. To obtain go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The 2-compartment prep sink was clogged. Fix.

     Code MN Rule 4626.1040B

   • Not serious Priority 3 Corrected on site

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     There was no handwashing signage posted at the hand sink. The sign fell down. The employee reposted the sign.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     The facility was cooling soup completely covered in the prep cooler. Keep open so the hot air can release and cool properly.

     Code MN Rule 4626.0390B

   • Serious Priority 1

     For manual dishwashing with hot water sanitizing in a three-compartment sink, the contact time must be at least 30 seconds.

     The facility was washing, sanitizing then rinsing the dishes. The facility must wash, rinse, sanitize then air dry.

     Code MN Rule 4626.0905A

   • Not serious Priority 2

     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.

     The facility was missing date marking for the cooked food in storage mode. Set up a date marking system.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     There was blood and dirt build up on the bottom of the freezer. Clean.

     Code MN Rule 4626.0855

   • Serious Priority 1

     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.)

     The following items were measured below 135 F: Soup 101 F and Chicken 87 F. Items discarded. Hot hold hot items.

     Code MN Rule 4626.0395A1

   • Serious Priority 1 Corrected on site

     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

     A chlorine sanitizer bucket was measured at 300. ppm. New bucket measured at 200 ppm.

     Code MN Rule 4626.1620

4. May 22, 2024 Follow-Up Score 96
   • 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.

     The facility had Styrofoam coffee cups. Remove and replace with compostable cups.

     Code MCO 204.30A

   • Serious Priority 1

     Remove single-service and single-use articles made from materials that are unsafe and unclean.

     The facility was using shopping bags as food storage bags for dough. Discontinue and use food grade bags.

     Code MN Rule 4626.0500B

5. Apr 17, 2024 Follow-Up Score 86
   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     The floors and walls throughout the kitchen had dirt and food debris build up. Deep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     The hand sink was missing hand washing signage. Post.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     The 3-compartment sink was no longer sealed to the wall. Re-caulk the 3-comp sink.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

     The facility was not washing, rinsing then sanitizing. The facility was not rinsing dishes. The facility must wash, rinse, sanitize and air dry dishes.

     Code MN Rule 4626.0885

   • Not serious Priority 3

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

     The 3-compartment sink was no longer sealed to the wall. Re-caulk the 3-comp sink.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     The facility was not date marking food cooked in the facility with the date of when the product was made. Date mark.

     Code MN Rule 4626.0400B

   • 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.

     The facility had styrofoam containers and coffee cups. The cups must be recyclable or compostable.

     Code MCO 204.30A

   • Serious Priority 1

     Remove single-service and single-use articles made from materials that are unsafe and unclean.

     The facility was storing uncovered dough in a shopping bag. Discontinue and use food grade materials.

     Code MN Rule 4626.0500B

   • 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

     Mouse droppings were found in the kitchen. Clean and have facility serviced by a professional pest control company.

     Code MN Rule 4626.1565ABD

   • Serious Priority 1

     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.)

     The following items were measured 135 or below: -Beans 187 F. -Goat 115 F. Maintain hot held food at 1335 F or higher. Discarded The food was reheated to 165 F.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     The facility could not locate their employee illness log. Attached is the illness log. Keep in records and use.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     Fish thawing in unopened ROP package. Cut the seal before thawing.

     Code MN Rule 4626.0380E

6. Feb 22, 2024 Routine Score 82
   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     The floors and walls throughout the kitchen had dirt and food debris build up. Deep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

     An employee was observed eating in the kitchen. Discontinue.

     Code MN Rule 4626.0105A

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     The hand sink was missing hand washing signage. Post.

     Code MN Rule 4626.1457

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     The hand sink was missing soap. Have soap supplied at all times. The facility corrected on-site.

     Code MN Rule 4626.1440

   • Not serious Priority 3

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

     The 3-compartment sink was no longer sealed to the wall. Re-caulk the 3-comp sink.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

     The facility was not washing, rinsing then sanitizing. The facility was not rinsing dishes. The facility must wash, rinse, sanitize and air dry dishes.

     Code MN Rule 4626.0885

   • Not serious Priority 3

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

     The cold holding unit had food debris build up. Clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood baffles had grease build up. Clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

     The interior of the microwave had food debris build up. Clean.

     Code MN Rule 4626.0850

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     The facility was not date marking food cooked in the facility with the date of when the product was made. Date mark.

     Code MN Rule 4626.0400B

   • 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.

     The facility had styrofoam containers and coffee cups. The cups must be recyclable or compostable.

     Code MCO 204.30A

   • Serious Priority 1

     Remove single-service and single-use articles made from materials that are unsafe and unclean.

     The facility was storing uncovered dough in a shopping bag. Discontinue and use food grade materials.

     Code MN Rule 4626.0500B

   • 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

     Mouse droppings were found in the kitchen. Clean and have facility serviced by a professional pest control company.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     The facility could not locate their food thermometer. Provide.

     Code MN Rule 4626.0705A

   • Serious Priority 1 Corrected on site

     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.)

     The following items were measured 135 or below: -Chicken 130 F. -Goat 131 F. Maintain hot held food at 1335 F or higher. The food was reheated to 165 F.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     The facility could not locate their employee illness log. Attached is the illness log. Keep in records and use.

     Code MN Rule 4626.0040C

7. Mar 24, 2023 Follow-Up Score 100
   • Not serious Priority 3

     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.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Code MCO 188.390

8. Feb 24, 2023 Routine Score 90
   • Not serious Priority 2 Corrected on site

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

     Observed hand washing sink blocked with kitchen utensils. Discussed hand washing with operator.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     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.

     Observed unmarked cooked food products such as rice, tripe, goat meat and sauce. Discussed date marking with operator. Items were marked at the time of inspection.

     Code MN Rule 4626.0400A

   • Serious Priority 1

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

     Operator discussed illness policy but did not provide employee illness log. Discussed illness reporting with operator.

     Code MN Rule 4626.0040C

   • Not serious Priority 3 Corrected on site

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     Observed cup used as scoop stored immersed inside sugar container. Discussed food contamination with operator.

     Code MN Rule 4626.0275A

   • Not serious Priority 3

     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.

     Operator did not provided MN food protection manager certification. Discussed certification process with operator.

     Code MN Rule 4626.0033A

   • Not serious Priority 3 Corrected on site

     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

     Observed liver thawing at room temperature inside prep sink. Discussed proper thawing with operator.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed wet wiping cloths on counter and on top of prep cooler.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Chlorine is used as sanitizer at this facility but operator did not provided test kit.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Observed uncovered tripe and sauce inside reach-in cooler. Discussed food contamination with operator.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed food and other debris on the floor under equipment.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     License was not posted at the time of inspection.

     Code MCO 188.390