Raag Progressive Indian Restaurant

Year by year

Inspections

1. May 20, 2026 Routine Score 98
   • Not serious Priority 3

     "(a) Notwithstanding the provision of sections 188.450 and 188.510(7), the city council may issue a food license for the operation of a food cart in a kiosk on private property in accordance with the provisions of this section. (b) Application for a kiosk food cart license shall be made upon forms p

     Observed a new coffee cart inside the business without a kiosk cart license. Apply for license: kiosk food cart All equipment needs to be contained on the cart including ice and refrigerator. Ice must be self-draining.

     Code MCO 188.530

   • Not serious Priority 2

     Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.

     Submit food plan for kiosk food cart license.

     Code MN Rule 4626.1720B

2. May 12, 2025 VerRec Score 100
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     No CFPM. A fulltime employee must pass a food safety class and register with the state. One employee passed a food safety class 09/2024 but did not register with the state. The class will have to be taken again as the state only accepts 6 months old certificates. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     Observed buildup of ice on shelves inside walk-in freezer, under condenser unit. Freezer/condenser was recently serviced 2 days prior to inspection and rechecked after inspection. Per Quality, it is in good working order. Clean ice buildup.

     Code MN Rule 4626.0840C

3. May 1, 2025 Routine Score 86
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Obtain device to measure rack temperature of utensils in dish machine. For example: Waterproof lollipop thermometer , 160 degree temperature labels , dish plate- plate stimulation dishwasher thermomete r. These are all examples, feel free to get any brand or variation.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No sanitizer test kit on site. Obtain.

     Code MN Rule 4626.0715

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     Observed can opener blade with old food debris. Can opener was placed in dish machine. Corrected on site.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     Observed frozen drippage from condenser unit in walk-in freezer. Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Missing soap at bar hand sink. Instructed to stock. Corrected on site.

     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.

     Bar hand sink is being used as a dump sink. This is not approved. Dump sink and 3 compartment bar sink is completely covered by equipment and not accessible. All items need to be relocated to allow for use. Items were moved. Corrected on site.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     CFPM certificate not posted. Post.

     Code MN Rule 4626.0033D

   • Serious Priority 1

     Provide and maintain a chemical sanitizer other than chlorine, iodine or a quaternary ammonium compound according to the US EPA registered label use instructions.

     3 compartment sink is attached to a line that mixes sanitizer chemical with water. The chemical attached was a container labeled multi quat 22 bottle, but the solution inside was something else, as multi quat is a pinkish red solution. There were no test strips on site. Inspector quat sanitizer strip was used and not properly reading solution. Instructed to sanitize utensils in dish machine and obtain a proper sanitizer solution.

     Code MN Rule 4626.0805E

4. May 14, 2024 Follow-Up 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.

     No CFPM. A full time employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Missing device to measure surface temp of dish machine. These have been ordered per person in charge.

     Code MN Rule 4626.0710B

   • 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 black plastic and styrofoam to go containers on site. Obtain recyclable or compostable material. Extending deadline to allow facility to use up current supply of black plastic containers.

     Code MCO 204.30A

5. May 2, 2024 Routine Score 88
   • 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.

     No CFPM. A full time employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Missing device to measure surface temp of dish machine. Obtain.

     Code MN Rule 4626.0710B

   • Not serious Priority 2 Corrected on site

     Clearly label working containers of toxic chemicals with the common chemical name.

     Observed unlabeled degreaser and chlorine spray bottles. Instructed to label. Corrected on site.

     Code MN Rule 4626.1595

   • 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 black plastic and styrofoam to go containers on site. Obtain recyclable or compostable products.

     Code MCO 204.30A

   • Serious Priority 1

     Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.

     Observed vacuum sealed scallops on site in walk-in freezer. Establishment does not have a HACCP plan. Instructed to discard and discontinue practice until a HACCP plan is submitted and approved. ROP Fish HACCP plan template : https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/haccp/

     Code MN Rule 4626.0420C

   • Not serious Priority 3

     Provide outside receptacles and waste handling units for refuse, recyclables, and returnable that have tight-fitting lids, doors, or covers.

     Observed exterior trash bins uncovered. Cover.

     Code MN Rule 4626.1250A

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.

     Observed multiple vacuum sealed sauces on site in walk-in freezer without date marking. There is no approved HACCP plan on site for reduced oxygen packaging(ROP). Discontinue this practice. Per conversation with chef, the sauces are commercially canned mixes(deep Achaaa sauces- mango, hot lime, and mango gor-keri). Unless you can provide a letter from the supplier proving the product is non-TCS by pH and/or water activity, a HACCP plan is required.

     Code MN Rule 4626.0415D

   • 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.

     Observed commercially prepared sauces(Deep Achaar) and scallops in vacuum sealed bags in freezer without date marking. These items must be date marked but required a HACCP plan first.

     Code MN Rule 4626.0400B

6. May 3, 2023 Routine Score 92
   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     OBSERVED CAN OPENER WITH DRIED FOOD DEBRIS. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.

     OBSERVED NO SANITIZER TEST KIT ON SITE. PROVIDE A TEST KIT FOR ACCURATELY MEASURING THE SANITIZING SOLUTION.

     Code MN Rule 4626.0815

   • Serious Priority 1 Corrected on site

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

     OBSERVED RAW CHICKEN STORED ABOVE COOKED RICE IN WALK-IN COOLER. SEPARATE RAW ANIMAL FOODS DURING STORAGE FROM READY-TO-EAT FOODS. PERSON IN CHARGE CORRECTED ON SITE.

     Code MN Rule 4626.0235A(1)

   • 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 SALMON THAWING ON COUNTER AT ROOM TEMPERATURE. THAW TCS FOOD AS DESCRIBED ABOVE. PERSON IN CHARGE MOVED SALMON TO MECHANICAL REFRIGERATION TO THAW.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     POST CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE IN A CONSPICUOUS LOCATION.

     Code MN Rule 4626.0033D