Kadai Indian Kitchen

Year by year

Inspections

1. Jun 1, 2026 Follow-Up Score 98
   • Not serious Priority 3

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

     Observed numerous (17) uncovered food containers on kitchen shelves. Provide lids or covers for these food containers and keep covered if not actively being used.

     Code MN Rule 4626.0235A(4)

   • 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.

     Black plastic "To Go" containers are not allowed in the City of Minneapolis. Discontinue the use of black plastic.

     Code MCO 204.30A

   • 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 numerous TCS food items being stored in walk-in cooler and reach-in coolers that were not date marked. Date mark TCS foods as required.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     In back room observed cardboard liners on shelves. Remove cardboard liners to provide a smooth, non-absorbent, washable surface and to prevent harborage for insects.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     Code MN Rule 4626.0275E

   • Not serious Priority 3 Corrected on site

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed milk crates being used for storage in main prep area. Discontinue this practice as milk crates are not easily cleanable. Note: Milk crates removed by PIC.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

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

     Post valid business license in a conspicuous location.

     Code MCO 188.390

2. Apr 30, 2026 Routine Score 82
   • Not serious Priority 3

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

     Observed numerous (17) uncovered food containers on kitchen shelves. Provide lids or covers for these food containers and keep covered if not actively being used.

     Code MN Rule 4626.0235A(4)

   • 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.

     Black plastic "To Go" containers are not allowed in the City of Minneapolis. Discontinue the use of black plastic. See attatchment.

     Code MCO 204.30A

   • 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.)

     Observed numerous TCS hot foods at unapproved temperatures on steamtable. Maintain all TCS hot foods at 135*F or higher. Items removed from steamtable and re-heated to 165*F on stove. See temperature chart on report

     Code MN Rule 4626.0395A1

   • 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 numerous TCS food items being stored in walk-in cooler and reach-in coolers that were not date marked. Date mark TCS foods as required.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     In back room observed cardboard liners on shelves. Remove cardboard liners to provide a smooth, non-absorbent, washable surface and to prevent harborage for insects.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

     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

     In the back prep area observed chicken being defrosted in 2 comp sink in standing water. Thaw frozen foods by one of the methods listed above.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3 Corrected on site

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     Observed ice scoop being stored directly on top of ice machine. Provide an approved ice scoop or store scoop in a clean and sanitized container.

     Code MN Rule 4626.0275E

   • Serious Priority 1 Corrected on site

     Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.

     Observed several TCS hot foods not reheated to 165*F prior to placing in steamtable. Observed chickpeas at 116*F, Kodai Chicken at 117*F Chicken Tkka 117*F and Chicken Birayani at 110*F. All items removed from steamtable and reheated to 165*F. Note: Items had been in steamtable for only a few minutes.

     Code MN Rule 4626.0360A

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed milk crates being used for storage in main prep area. Discontinue this practice as milk crates are not easily cleanable.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Establishment had a CFPM but certificate was not posted. Post CFPM certificate in a conspicuous location.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     Post valid business license in a conspicuous location.

     Code MCO 188.390

   • Serious Priority 1

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

     Provide an up to date employee illness log. See attachment.

     Code MN Rule 4626.0040C

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     In prep room kitchen observed tofu at 46*F and onion sauce at 43*F. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

3. Apr 15, 2025 Routine Score 92
   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Time is being used rather than temperature to hold Spring rolls on the front steamtable. Develop written procedures to use time rather than temperature at steamtable. Keep these procedures available for review at restaurant. See attachment.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

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

     Observed numerous uncovered food containers on kitchen shelves. Provide lids or covers for these food containers and keep covered if not actively being used.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Repair clogged hand wash sink beside the 3-comp sink.

     Code MN Rule 4626.1040B

   • 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.

     Black plastic "To Go" containers are not allowed in the City of Minneapolis. Discontinue the use of black plastic. See attatchment.

     Code MCO 204.30A

   • 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.)

     Observed numerous TCS hot foods at unapproved temperatures on steamtable. Maintain all TCS hot foods at 135*F or higher. Per manager steamtable was turned down because business was slow after lunch rush. Discontinue that practice. See temperature chart on report.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The paper towel dispenser at hand sink next to 3-comp sink was not working. Repair non-working paper towel dispenser.

     Code MN Rule 4626.1515

   • 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.

     There were no date markings on refrigerated desserts in display case at front counter area. Provide date marks on these desserts.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     The display cooler at front counter was holding at an ellevated temperature. Repair unit so that it maintains an ambient temperature of 41*F or less.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     In bac k room observed cardboard liners on shelves. Remove cardboard liners to provide a smooth, non-absorbent, washable surface and to prevent harborage for insects.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

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

     Clean build-up of food debris and mold on walk-in cooler shelving.

     Code MN Rule 4626.0840C

4. May 14, 2024 Follow-Up Score 94
   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Time is being used rather than temperature to hold Spring rolls on the front steamtable. Develop written procedures to use time rather than temperature at steamtable. Keep these procedures available for review at restaurant. See attachment.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

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

     Cover all food items in the walk-in cooler unless item is currently in the cooling stge. Observed numerous uncovered foods in walk-in cooler.

     Code MN Rule 4626.0235A(4)

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Dish washing procedures were observed as wash and sanitizing without a rinse step. Utensils being placed into sanitizer directly from wash step. Reviewed proper dish washing procedures with the staff. Ensure that all food contact surfaces are properly washed, rinsed and sanitized. Wash with detergent - perform clear rinse - sanitize with 50-200 PPM chlorine.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     In the walk-in cooler observed carrots sitting directly on cooler floor. Store all food up off floor at least 6 inches.

     Code MN Rule 4626.0300A

5. Mar 20, 2024 Routine Score 76
   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Facility is attempting to use time to manage back up portions of numerous hot foods and sometimes if not used they are being placed back into the cooler. Discussed proper use of time as a public health control and am supplying a template with this report. Ensure that written procedures are developed, trained on and proper time control methods are in place before using time as a public health control. Once a product is managed by time it needs to continue to be managed by time and discarded if not sold within 4 hours. It appears that time is being used rather than temperature to hold Spring rolls on the front steamtable. Develop written procedures to use time rather than temperature at steaamtable.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     Provide non-food contact surfaces that are free of unnecessary ledges, projections and crevices and are designed and constructed to allow easy cleaning.

     Some equipment and shelves are still lined with foil or cardboard. Discontinue this practice and ensure that all non-food contact surfaces are cleanable and non-absorbent.

     Code MN Rule 4626.0540

   • Not serious Priority 3

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

     Shelving throughout the facility along with storage carts are soiled with heavy build up of debris. Clean and maintain clean all non-food contact surfaces.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Walls, floors and ceilings throughout the facility are heavily soiled with build-up of grease, food debris and debris. Reviewed appropriate cleaning methods and frequency with employees. Ensure that all walls, floors and ceiling are clean and maintained clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Multiple spices, dried foods and food containers in the walk-in cooler/freezer and on kitchen shelves and counters were not covered. Foods that are actively cooling do NOT need to be covered, however all other foods do need to remain covered when not in use. Ensure that all foods that are not cooling are covered when not in use

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The paper towel dispenser in dishroom is broken or unable to dispense paper towels. Provide a working paper towel dispenser.

     Code MN Rule 4626.1515

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Dish washing procedures were observed as wash and sanitizing without a rinse step. Utensils being placed into sanitizer directly from wash step. Reviewed proper dish washing procedures with the staff. Ensure that all food contact surfaces are properly washed, rinsed and sanitized. Wash with detergent - perform clear rinse - sanitize with 50-200 PPM chlorine.

     Code MN Rule 4626.0900

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Cutting boards, food contact utensils in storage and can opener blade were soiled with food debris and build up. Discussed what and how to clean food contact surfaces with the manager. Ensure that all food contact surfaces are cleaned and maintained clean when storing.

     Code MN Rule 4626.0840A

   • 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

     Core food safety issues were not being actively managed on a daily basis including sanitation, labeling methods, time control management, date marking and handwashing. Ensure that the person in charge is actively managing the food safety practices of staff and the facility.

     Code MN Rule 4626.0035DGHIKM

   • 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.

     In house prepared TCS foods made 1 or more days before storing in the walk-in cooler and upright cooler without date marking. Reviewed date marking expectations with manager.Ensure that all in-house prepared TCS foods that store overnight are date marked and not held beyond 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Correct the following plumbing issues 1) The water at kitchen handsink was turned off and the hot water faucet at dishroom handsink was missing. Repair these plumbing issues so that there is hot and cold running water available at all handsinks. 2) The handsink in dishroom observed to be draining really slow. Unclog the clogged handsink. 3) At the front counter area replace the missing floor drain cover by up-right cooler.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Significant build up of grease and dust on the hood baffles. Discussed appropriate cleaning frequency with the owner. Ensure that hood baffles are cleaned on a consistent and regular basis to avoid the accumulation of grease and dust on them.

     Code MN Rule 4626.1530A

   • 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

     Observed greater than 200 PPM chlorine in 3-comp sink sanitizing rinse. Maintain chlorine between 50-200 PPM.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed multiple foods in kitchen sitting directly on floor including a 15 qt container of rice under min prep table. Store all foods up off floor at least 6 inches.

     Code MN Rule 4626.0300A

   • Not serious Priority 3 Corrected on site

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     Observed ice scoop being stored directly on top of ice machine. Store scoop in a clean and sanitized container.

     Code MN Rule 4626.0275E

   • Not serious Priority 3

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     Observed bowls and plates being used as scoops in bulk food containers. Use scoops with handles and store scoop so that handle is not in contact with the food product.

     Code MN Rule 4626.0275B

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed tongs being hung over cookline oven door handle. Discontinue this practice. Store tongs on a clean and sanitized surface.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Observed numerous working containers holding food or food ingredients removed from the original packages are not identified in English and any other language used by employees of the food establishment who handle food. Label all bulk bins and other food containers with their contents.

     Code MN Rule 4626.0240

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     In walk-in cooler observed a box of shell eggs stored on upper shelves over uncovered ready-to-eat foods. Store shell eggs separate from or beneath ready-to-eat foods.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

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

     Post valid store license in a conspicuous location.

     Code MCO 188.390

   • 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

     Provide hot running water between 110-130*F to both kitchen hand wash sinks.

     Code MCO 188.380

   • 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 "to go" styrofoam containers being used in establishment. Discontinue using styrofoam containers. Discussed use of environmentally acceptable containers with manager.

     Code MCO 204.30A

   • 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.)

     1) Observed spring rolls on front steam table holding a temperature of 112*F. Maintain hot TCS foods at 135*F or by using time as we discussed during inspection. 2) At back prep area observed deep containers of gia rice at 90*F and chicken buryani at 114*F sitting on prep table. Only keep a working portion of these items sitting out at room temperature.

     Code MN Rule 4626.0395A1

6. Apr 18, 2023 Follow-Up Score 100
   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Paper towel dispenser near the sink in the prep kitchen is not working although a supply of paper towels was present and a new unit has been ordered. Ensure that all equipment is in proper working condition.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Provide non-food contact surfaces that are free of unnecessary ledges, projections and crevices and are designed and constructed to allow easy cleaning.

     Some equipment and shelves are still lined with foil or cardboard. Discontinue this practice and ensure that all non-food contact surfaces are cleanable and non-absorbent.

     Code MN Rule 4626.0540

   • Not serious Priority 3

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

     Shelving throughout the facility along with storage carts are soiled with heavy build up of debris. Clean and maintain clean all non-food contact surfaces.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Lower sections of wall coverings and floors under equipment are heavily soiled with build up of debris. Clean and maintain clean all walls, floors, and ceilings.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Only use single-service items one time.

     Facility is reusing single use galvanized steel cans for spice storage. Discontinue reusing single use containers for food storage and transition to food grade containers.

     Code MN Rule 4626.0830

   • Not serious Priority 3

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

     Multiple spices, dried foods and food containers in the walk-in cooler/freezer are not covered. Foods that are actively cooling do NOT need to be covered, however all other foods do need to remain covered when not in use. Ensure that all foods that are not cooling are covered when not in use.

     Code MN Rule 4626.0235A(4)

7. Apr 5, 2023 Routine Score 72
   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Drain stoppers in both the wash and sanitizer sink basins were not functioning. Owner bought external plugs that could be used temporarily so facility could properly operate in the short term. Ensure that the drain stoppers that are built into the triple sink are repaired.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Significant build up of grease and dust on the hood baffles. Discussed appropriate cleaning frequency with the owner. Ensure that hood baffles are cleaned on a consistent and regular basis to avoid the accumulation of grease and dust on them.

     Code MN Rule 4626.1530A

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Cooked chicken butter sauce cooling from the day before still 62 degrees F in center of container and 47 degrees F on the outer edge. This food was discarded and cooling time/temperature parameters were reviewed. Ensure that cooked TCS foods are cooling within the time and temperature parameters defined above.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Cooked TCS foods were cooling in deeply filled in plastic buckets at depths exceeding 18 inches. Reviewed proper shallow pan cooling method with the owner, manager, and cook. Ensure that food is not filled above 2 inches when utilizing the shallow pan cooling method and placed into a refrigeration unit soon after the cooking process is finished. 30-60 minute counter top venting is acceptable if food temperatures don't fall below 135 degrees F in that timeframe.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     Cooked TCS foods were cooling while in covered containers. Reviewed successful cooling methods with the manager. Ensure that cooling foods remain uncovered until fully cooled.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Facility is attempting to use time to manage back up portions of numerous hot foods and sometimes if not used they are being placed back into the cooler. Discussed proper use of time as a public health control and am supplying a template with this report. Ensure that written procedures are developed, trained on and proper time control methods are in place before using time as a public health control. Once a product is managed by time it needs to continue to be managed by time and discarded if not sold within 4 hours.

     Code MN Rule 4626.0408A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Cutting boards, food contact utensils in storage and can opener blade were soiled with food debris and build up. Discussed what and how to clean food contact surfaces with the manager. Ensure that all food contact surfaces are cleaned and maintained clean when storing.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Provide non-food contact surfaces that are free of unnecessary ledges, projections and crevices and are designed and constructed to allow easy cleaning.

     Exterior of cooking equipment and shelves are lined with tin foil and cardboard and are heavily soiled. Remove these liner type materials to expose the cleanable stainless steel surfaces below.

     Code MN Rule 4626.0540

   • Not serious Priority 3

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

     Exterior of large food containers on rollers, sides of equipment, interior of the walk-in cooler, shelves throughout and handles of equipment soiled with grease, build up and food debris. Clean and maintain clean all non-food contact surfaces.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Interior of microwaves (both) soiled with food splatter, debris and build up. Clean and maintain clean the interior of microwave surfaces.

     Code MN Rule 4626.0850

   • Not serious Priority 3

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

     Walls, floors and ceilings throughout the facility are heavily soiled with build-up of grease, food debris and debris. Reviewed appropriate cleaning methods and frequency with the cook. Ensure that all walls, floors and ceiling are clean and maintained cleaned.

     Code MN Rule 4626.1520A

   • 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.

     In house prepared TCS foods made 1 or more days before storing in the walk-in cooler and upright cooler without date marking. Reviewed date marking expectations with manager and cook. Ensure that all in-house prepared TCS foods that store overnight are date marked and not held beyond 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 2 Corrected on site

     Have a test kit for the type of sanitizer used.

     Facility was intending to use chlorine as a sanitizer but didn't have a test kit accessible for use. Manager on day 2 found and provided a chlorine test kit. Ensure that test kit for the sanitizers being used are accessible and being used on a routine basis to test concentration of sanitizer.

     Code MN Rule 4626.0715

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Soap was missing from multiple hand sinks. On day 2 manager and owner had stocked soap at each hand sink. Ensure that all hand sinks have a supply of soap near them.

     Code MN Rule 4626.1440

   • Not serious Priority 3 Corrected on site

     Provide a waste receptacle at each handwashing sink or group of handwashing sinks if disposable towels are used.

     Hand sink near the cooking area had no trash can near it. On day 2 a trash can was present near this hand sink. Ensure that all hand sinks have a trash can near them.

     Code MN Rule 4626.1255C

   • Not serious Priority 3

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

     Some of the hand sinks were missing reminder signage near them. Sample poster is being provided with the report. Ensure that all hand sinks have reminder signage near them.

     Code MN Rule 4626.1457

   • 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

     Core food safety issues were not being actively managed on a daily basis including sanitation, cooling methods, time control management, date marking and handwashing. Ensure that the person in charge is actively managing the food safety practices of staff and the facility.

     Code MN Rule 4626.0035DGHIKM

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Dish washing procedures were described as wash, rinse and dry without a sanitizing step after rinse. Reviewed proper dish washing procedures with the staff. Ensure that all food contact surfaces are properly washed, rinsed and sanitized.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Multiple leaky faucets present throughout the facility including hand sinks and prep sink. Reviewed timeframe for plumbing to be repaired. Ensure that all plumbing including the drain stoppers in the triple sink are properly working.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

     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

     Multiple hand sinks had no supply of paper towels present. Reviewed proper handwashing procedures and hand sinks were being properly stocked during the inspection. Ensure that all hand sinks have a supply of paper towels near them.

     Code MN Rule 4626.1445

   • Not serious Priority 2

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

     No thin tip probe food thermometer was available on site during the inspection. Discussed options for purchase. Ensure that there is a working thin tip probe thermometer on site.

     Code MN Rule 4626.0705A