Roat Osha

Year by year

Inspections

1. Apr 29, 2026 Routine Score 92
   • Serious Priority 1

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

     Multiple examples of TCS foods in the make table and upright cooler near the wok stations holding between 47-59 degrees F. Make table was not plugged in, but was plugged in during the inspection and air temp was verified to be moving below 41 degrees F. Upright cooler was turned down to a colder setting and cardboard boxes were removed from the unit during the inspection. Ensure that all cold TCS foods are held at or below 41 degrees F.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     The bar dish machine was observed with no measurable concentration of chlorine dispensing. The owner called the service provider during the inspection to have them remove the machine as they no longer needed it. Ensure that all sanitizers are dispensing within an approved range.

     Code MN Rule 4626.0805C1

2. Apr 29, 2025 Routine Score 96
   • Not serious Priority 2

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

     Some chemical spray bottles were not labeled with the name of the chemical. Ensure that all working containers of chemicals are labeled with the name of the chemical.

     Code MN Rule 4626.1595

   • 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 staff member holds a MN state certified food protection manager certificate. Application information shared via text message during the inspection. Ensure that at least one staff member holds this certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     No food probe thermometer available during the inspection. Obtain a probe food thermometer and use as needed to verify proper cooking, cooling, and holding temperatures.

     Code MN Rule 4626.0705A

3. May 29, 2024 Follow-Up Score 92
   • 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.

     Faucet has been removed from the sink the dish machine. Replace faucet to ensure that all hand sinks can deliver water.

     Code MN Rule 4626.1040A

   • 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 water at the back hand sink will not get hot even with both handles open. Repair to ensure that all hand sinks receive warm water.

     Code MCO 188.380

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Cooling foods are being filled 3-5 inches deep within 6 inch hotel pans. Ensure that the food is not filled beyond 2.5 inches when cooling.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     Foods are remaining covered while still cooling. Ensure that foods remains uncovered while cooling.

     Code MN Rule 4626.0390B

4. May 15, 2024 Follow-Up Score 84
   • 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.

     Leak present at the bar sink. Repair leak. Faucet has been removed from the sink near the dish machine. Repair faucet.

     Code MN Rule 4626.1040A

   • Not serious Priority 3

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

     Floors in the bar area and in areas of the back kitchen area were soiled with build up of debris, food debris or standing water from the night before. Clean and maintain clean all floors. Ensure no standing water overnight to reduce presence of fruit flies.

     Code MN Rule 4626.1520A

   • 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 in the back prep area only supplies cold water even after running for multiple minutes. Ensure that the water temperature at each hand sink is maintained between 110-130 degrees F.

     Code MCO 188.380

   • 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 from the previous day observed still cooling at 47 degrees F. Product was discarded during the inspection and proper cooling methods were reviewed with the owner. Ensure that all TCS foods cool according to the above time and temperature parameters.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Cooked chicken cooling in bowls filled 8 inches and deeper. When cooling TCS foods without the help of ice only fill the food up to two inches or less.

     Code MN Rule 4626.0390A

   • 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

     Pooling of water and poor sanitation practices have resulted in an infestation of fruit/drain flies. Improve sanitation practices and contract with pest control to eliminate the problem.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Infestation of fruit/drain flies throughout the restaurant is present. Contract with pest control provider to eliminate the problem.

     Code MN Rule 4626.1565C

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     At the time of the inspection the bar dish machine was still not able to dispense chlorine. Owner provided video evidence of a new machine being installed and chlorine being dispensed at the approved concentration. Inspector will verify during follow-up inspection.

     Code MN Rule 4626.0805C1

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

     Have a test kit for the type of sanitizer used.

     Facility is using both chlorine and quat (blue tablets) as a food contact surface sanitizer but only has a test kit for chlorine. Obtain and use test kit for quat to ensure the concentration of the sanitizer buckets is within the approved range.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     Hand sink near the expo station and office had dishes and other items storing in the basin. Ensure that all hand sinks remain free and clear so frequent and effective handwashing is encouraged.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.

     Dump sink and hand sink behind the bar were soiled with build up and debris, Clean and maintain clean all sinks.

     Code MN Rule 4626.1550

   • 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.

     Hand sink near the dish washing area of the kitchen has the faucet removed. Replace with a working faucet and make this hand sink operational.

     Code MN Rule 4626.1040A

   • Not serious Priority 3

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

     Floors within the bar and within the walk-in cooler were soiled with debris and buildup. Clean and maintain clean all walls and floors throughout the facility.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Shelves inside coolers soiled with lots of buildup. Interiors of cooler and cooler handles are soiled with buildup. Clean and maintain clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Bar dish machine in not able to dispense chlorine. Repair or replace dish machine. Shelving within the bar coolers is heavily rusted. Replace or remove shelving.

     Code MN Rule 4626.0735AB

   • 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

     The only hand sink in the kitchen had water temperature measured at 57 degrees F after running for multiple minutes. Ensure that water supplied to all hand sinks is between 110-130 degrees F.

     Code MCO 188.380

   • 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 rice cooling from the night prior observed at 47 degrees F. Instructed to discard rice. Ensure that cooked foods cool rapidly.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Cooked rice cooling deeply filled (more than 6 inches) in a large bowl. When cooling food without ice only fill the food 2 inches deep to ensure it cools rapidly.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     Cooked rice cooling while covered. When cooling cooked foods leave then uncovered to help cool those foods quickly.

     Code MN Rule 4626.0390B

   • 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

     Pooling of water and poor sanitation practices have created ideal harboring conditions for fruit flies. Improve sanitation practices to reduce harborage conditions.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Significant fruit fly/drain fly infestation is present throughout the facility. Partner with your pest control partner to manage the infestation effectively and properly.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

     Replace insect control devices used to electrocute or stun flying insects with devices that are designed to retain the insects within the device.

     Electrocoating fly swatter is being used on and around the cook line as a way to kill fruit flies. Discontinue this method of killing fruit flies as it doesn't contain the dead flies but rather is a source of contamination.

     Code MN Rule 4626.1385A

   • 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.

     Multiple examples of foods prepared within the facility that were not date marked throughout the coolers on the cook line and walk-in cooler. Ensure that all TCS foods that are held overnight are marked with the date that they are made and not held beyond 7 days.

     Code MN Rule 4626.0400A

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Bar dish machine was not able to dispense a measurable amount of chlorine. Service call was made during the inspection and quat tablets were located for the bar triple sink. Ensure that the bar dish machine is dispensing a concentration between 50-200 ppm.

     Code MN Rule 4626.0805C1

6. May 3, 2023 Routine Score 94
   • 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 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.

     CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE WAS MISSING. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE AND HANG IN A CONSPICUOUS LOCATION. YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/index.html.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     OBSERVED UNLABELED SPRAY BOTTLE WITH SANITIZER. LABEL SPRAY BOTTLE WITH THE COMMON NAME OF THE PRODUCT.

     Code MN Rule 4626.1595

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING TEST KIT FOR SANITIZING SOLUTION. PROVIDE TEST KIT TO ACCURATELY MEASURE SANITIZING SOLUTION.

     Code MN Rule 4626.0715