Indian Clay Oven

Year by year

Inspections

1. Jul 27, 2026 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.

     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.

     Large containers of cooked chicken and sauces were missing date mark. Date mark all items in storage mode.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     The facility was storing dishes in the prep sink. Discontinue.

     Code MN Rule 4626.0780C

   • 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

     The facility was cooling curry sauce from the night before. The sauce was measured at 47 F, indicating that the product did not cool properly. Discarded.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     The facility was cooling their curry sauce in a large bin. Discontinue. Use smaller, shallow pans.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

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

     Open employee beverages were found on the service line. Provide covered containers.

     Code MN Rule 4626.0105A

2. Jul 14, 2026 Follow-Up Score 90
   • Not serious Priority 3 Corrected on site

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

     The facility had a small batch of black plastic. The facility discarded the product and has white plastic replacements.

     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.

     Large containers of cooked chicken and sauces were missing date mark. Date mark all items in storage mode.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

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

     The facility could not locate their high temperature indicator for their high temperature dish machine. Provide and use.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     The facility was storing dishes in the prep sink. Discontinue.

     Code MN Rule 4626.0780C

   • 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

     The facility was cooling onion sauce from the night before. The sauce was measured at 50 F, indicating that the product did not cool properly. Discarded.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     The facility was cooling their onion sauce in a large bin. Discontinue. Use smaller, shallow pans.

     Code MN Rule 4626.0390A

3. Jun 30, 2026 Routine Score 86
   • Not serious Priority 3

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

     The current license was not posted. Post.

     Code MCO 188.390

   • Not serious Priority 2

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

     The facility was storing a container of salmon in the sink. Discontinue and keep sink open at all times. The salmon was moved to an approved area.

     Code MN Rule 4626.1110AB

   • 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

     The hand sink near the dish machine was out of hand towels. Stock at all times.

     Code MN Rule 4626.1445

   • 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 containers and #6 plastic lids for the aluminum containers. Replace with 1,2 or 5 plastics containers that are not black plastics.

     Code MCO 204.30A

   • Not serious Priority 3

     Discontinue operating the ventilation system with the filters removed.

     The facility was operating their hood with some of the filters removed. Have all filters in when running the hood. The facility replaced the missing hood filters.

     Code MN Rule 4626.1475D

   • Not serious Priority 3

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

     The microwave had food debris build up. Clean.

     Code MN Rule 4626.0850

   • Not serious Priority 3

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

     Food in the storage mode in the walk-in cooler were uncovered. Cover food in the walk-in cooler.

     Code MN Rule 4626.0235A(4)

   • 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.

     Cooked products in the walk-in cooler were missing date marking. Date mark all TCS products.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Observed employee clothing and jackets stored on food shelves in the basement. Remove and store away from food.

     Code MN Rule 4626.1560B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not locate their quat test strips. Provide.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     The facility could not locate their high temperature indicator for their high temperature dish machine. Provide and use.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     Dishes were being stored and soaked in the prep sink. Store dishes in the 3-compartment sink.

     Code MN Rule 4626.0780C

   • Serious Priority 1

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

     Tandoori Chicken and Cicken Curry were measured at 43 F and 45 F in the middle prep cooler across from the hood. The product was moved. The cooler is to be adjusted.

     Code MN Rule 4626.0395A2

4. Jul 24, 2025 Follow-Up Score 92
   • Not serious Priority 3

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

     The business license was not posted. Post.

     Code MCO 188.390

   • 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

     Tomato sauce was measured at 47 F and curry 51 F cooling from the night before. The product did not cool properly. Food discarded. Use more effective means to cool. Also, staff should be checking temperatures during to cooling process to see if parameters are being met. Attached is a cooling log.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     The facility was cooling in too large containers. Observed hot product cooling in large storage bins. Product will not hit cooling parameters in such large of containers. The facility must use a more effective means, like shallow pans and ice wands.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     There was food located in the kitchen handwashing sink. Use only for handwashing.

     Code MN Rule 4626.1110AB

5. Jul 10, 2025 Follow-Up Score 88
   • Serious Priority 1

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

     The following items were measured above 41 in the left prep unit. -Samosas 47 F. Lower the unit. That day after the inspection the person in charge sent a risk control plan on how to address this issue.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     The current business license is not posted. Post.

     Code MCO 188.390

   • Not serious Priority 3

     "The city council finds that discarded packaging from foods and beverages constitutes a significant and growing portion of the waste in Minneapolis' waste stream. Regulation of food and beverage packaging, therefore, is a necessary part of any effort to encourage a recyclable and compostable waste s

     The to go coffee cups were Plastic (PE) lined. Replace with compostable or recyclable cups.

     Code MCO 204.10

   • Serious Priority 1 Corrected on site

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

     Raw chicken was stored above cooked product. Discontinue. Chicken was moved to a bottom shelf.

     Code MN Rule 4626.0235A(1)

   • Serious Priority 1

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

     Food found in the freezer that was stored directly in shopping bags. Discontinue. Store food in food grade bags.

     Code MN Rule 4626.0500B

   • Not serious Priority 3

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

     The bathrooms did not have employee handwashing signage. Post.

     Code MN Rule 4626.1457

   • 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 that was thawing in the walk-in cooler did not cut the packaging to reintroduce oxygen. Cut fish packaging when thawing. Read and follow the instruction on the packaging.

     Code MN Rule 4626.0380E

6. Jun 18, 2025 Routine Score 78
   • Not serious Priority 2 Corrected on site

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

     Food thawing was stored directly in the kitchen hand sink. Discontinue. Keep accessible at all times. The food was moved. The hand sink in the dish room was blocked by a garbage. Keep accessible at all times. The garbage was moved. In the basement. There was a hose connected to the faucet of the handwashing sink. Discontinue. Only use hand sink for washing hands.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     Dishes were being stored and soaked in the prep sink. Store dishes in the 3-compartment sink.

     Code MN Rule 4626.0780C

   • Serious Priority 1

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

     The following items were measured above 41 F: -Samosas 53F and fired onion 56 F in the left prep line. -Chickpea 50F, Curry 44F, Tomato sauce 44 F. in the right line prep line. Items discarded. Unit adjusted. This violation and these coolers are repeat violations. Develop a written compliance plan of how the violation will be addressed. Citations will be issued for future non-compliance.

     Code MN Rule 4626.0395A2

   • 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

     The facility was thawing product without running water in the handwashing sink. Use one of the methods above to thaw.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3

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

     The current business licensing was not posted. Post. Contact MPLS business licensing to obtain a copy (612-673-2080).

     Code MCO 188.390

   • Not serious Priority 3

     "The city council finds that discarded packaging from foods and beverages constitutes a significant and growing portion of the waste in Minneapolis' waste stream. Regulation of food and beverage packaging, therefore, is a necessary part of any effort to encourage a recyclable and compostable waste s

     The coffee cups were not recyclable or compostable. Replace.

     Code MCO 204.10

   • Serious Priority 1 Corrected on site

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

     Raw fish and chicken were stored directly above raw onions in the walk in cooler. Discontinue storing raw proteins above vegetables. Product was moved.

     Code MN Rule 4626.0235A(1)

   • Serious Priority 1

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

     Frozen raw lamb was stored in shopping bags. Discontinue. Store products in food grade containers or bags.

     Code MN Rule 4626.0500B

   • Not serious Priority 3 Corrected on site

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

     In-use knives were stored between the prep table and side of equipment on the prep line. Discontinue and store in a clean location. Knife was moved.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Open employee beverages were found in the kitchen. Provide covered containers and store away from food prep.

     Code MN Rule 4626.0105B

   • Serious Priority 1

     Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in the

     In the basement. There was a hose connected to the faucet of the handwashing sink. There was no backflow preventer installed. Discontinue.

     Code MN Rule 4626.1085A

   • Not serious Priority 3

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

     There were no employee handwashing signage in the bathrooms. Post.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     The facility could not find their employee illness logs. Provide and maintain.

     Code MN Rule 4626.0040C

7. Oct 15, 2024 Follow-Up Score 94
   • Not serious Priority 2

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

     The handwashing sink was blocked by a garbage. Keep hand sink accessible at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     Dishes were being stored and soaked in the prep sink. Store dishes in the 3-compartment sink.

     Code MN Rule 4626.0780C

   • Serious Priority 1

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

     Samosas and fried onion were measured at 50 F and 49 F in the main prep line. Discarded. Lower unit.

     Code MN Rule 4626.0395A2

8. Sep 12, 2024 Follow-Up Score 88
   • 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 food prepared on-site. Date mark TCS food.

     Code MN Rule 4626.0400A

   • 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 black plastic to go containers. Black plastic is not recyclable. Change containers to clear or white plastic. Styrofoam cups were found in the kitchen. Remove. Replace with recyclable or compostable cups.

     Code MCO 204.30A

   • 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

     Tomato sauce was measured at 60 F cooling and another sauce was measured at 44 F cooling from the night before. The product did not cool properly. Food discarded. Use more effective means to cool. Also, staff should be checking temperatures during to cooling process to see if parameters are being met. Attached is a cooling lo

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     The facility was cooling in too large containers. Observed hot product cooling in large storage bins. Product will not hit cooling parameters in such large of containers. The facility must use a more effective means, like shallow pans and ice wands.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

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

     Many food items in the walk-in cooler were uncovered after the cooling process occurred. After the product is cooled, the facility must cover the food and date the food.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not locate their chlorine test strips. Provide chlorine test strips. The test strips might be for pH, also, the they did not have a color chart to indicate what concentration the solution is.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     Items were being stored in the hand sink at the time of the inspection. Keep hand sink open and accessible at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     Dishes were being stored and soaked in the prep sink. Store dishes in the 3-compartment sink.

     Code MN Rule 4626.0780C

9. Aug 13, 2024 Follow-Up Score 82
   • 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 food prepared on-site. Date mark TCS food.

     Code MN Rule 4626.0400A

   • Serious Priority 1

     Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.

     Dishes were being stored and soaked in the prep sink. Store dishes in the 3-compartment sink.

     Code MN Rule 4626.0270A

   • 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 black plastic to go containers. Black plastic is not recyclable. Change containers to clear or white plastic. Styrofoam cups were found in the kitchen. Remove. Replace with recyclable or compostable cups.

     Code MCO 204.30A

   • 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

     The facility was cooling in too large containers. Observed hot product cooling in large storage bins. Product will not hit cooling parameters in such large of containers. The facility must use a more effective means, like shallow pans and ice wands.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Tomato sauce was measured at 45 F cooling from the night before. The product did not cool properly. Food discarded. Use more effective means to cool. Also, staff should be checking temperatures during to cooling process to see if parameters are being met. Attached is a cooling lo

     Code MN Rule 4626.0390A

   • Not serious Priority 3

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

     Many food items in the walk-in cooler were uncovered after the cooling process occurred. After the product is cooled, the facility must cover the food and date the food.

     Code MN Rule 4626.0235A(4)

   • Serious Priority 1

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

     The following TCS items were measured above 41 F: -Samosas (53 F) and Fried Onion (52 F) in the left prep unit. Discarded. Units turned down, if temperatures do not maintain at 41 F or below have the units serviced.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not locate their chlorine test strips. Provide test strips.

     Code MN Rule 4626.0715

10. Jul 19, 2024 Follow-Up Score 82
    • 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 food prepared on-site. Date mark TCS food.

      Code MN Rule 4626.0400A

    • Serious Priority 1

      Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.

      Dishes were being stored and soaked in the prep sink. Store dishes in the 3-compartment sink.

      Code MN Rule 4626.0270A

    • 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 black plastic to go containers. Black plastic is not recyclable. Change containers to clear or white plastic. Styrofoam cups were found in the kitchen. Remove. Replace with recyclable or compostable cups.

      Code MCO 204.30A

    • Not serious Priority 3

      Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

      The naan press was stored on a piece of wood. Discontinue and replace with a surface that is easily cleanable.

      Code MN Rule 4626.0495

    • 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

      The facility was cooling in too large containers. Observed hot product cooling in large storage bins. Product will not hit cooling parameters in such large of containers. The facility must use a more effective means, like shallow pans and ice wands.

      Code MN Rule 4626.0385A

    • Not serious Priority 2

      Use effective cooling methods to cool TCS foods.

      Tomato sauce was measured at 45 F cooling from the night before. The product did not cool properly. Food discarded. Use more effective means to cool. Also, staff should be checking temperatures during to cooling process to see if parameters are being met. Attached is a cooling log.

      Code MN Rule 4626.0390A

    • Not serious Priority 3

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

      Many food items in the walk-in cooler were uncovered after the cooling process occurred. After the product is cooled, the facility must cover the food and date the food.

      Code MN Rule 4626.0235A(4)

    • Serious Priority 1

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

      The following TCS items were measured above 41 F: -Lentils (43 F) and Curry (45 F) in the right line prep unit. -Samosas (55 F) and Fried Onion (53 F) in the left prep unit. Discarded. Units turned down, if temperatures do not maintain at 41 F or below have the units serviced.

      Code MN Rule 4626.0395A2

    • Not serious Priority 2

      Have a test kit for the type of sanitizer used.

      The facility could not locate their chlorine test strips. Provide test strips.

      Code MN Rule 4626.0715

11. Jun 13, 2024 Routine Score 78
    • 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 food prepared on-site. Date mark TCS food.

      Code MN Rule 4626.0400A

    • Not serious Priority 2

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

      Food was found in the main handwashing sink. Only use hand sink for handwashing and not as a dump sink.

      Code MN Rule 4626.1110AB

    • Serious Priority 1

      Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.

      Dishes were being stored in the prep sink. Store dishes in the 3-compartment sink.

      Code MN Rule 4626.0270A

    • 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 black plastic to go containers. Black plastic is not recyclable. Change containers to clear or white plastic. Styrofoam cups were found in the kitchen. Remove. Replace with recyclable or compostable cups.

      Code MCO 204.30A

    • Not serious Priority 3

      Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

      Food thermometers are missing in the cooler and walk-in cooler. Provide in all coolers.

      Code MN Rule 4626.0620B

    • 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

      The facility was thawing at room temperature. Discontinue. Thaw using one of the above methods. The lamb was moved to the cooler to thaw.

      Code MN Rule 4626.0380ABC

    • Not serious Priority 3

      Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

      The naan press was stored on a piece of wood. Discontinue and replace with a surface that is easily cleanable.

      Code MN Rule 4626.0495

    • 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

      Chana and tomato sauce were measured at 46 and 50 F cooling from the night before. The product did not cool properly. Food discarded. Use more effective means to cool. Also, staff should be checking temperatures during to cooling process to see if parameters are being met. Attached is a cooling log.

      Code MN Rule 4626.0385A

    • Not serious Priority 2

      Use effective cooling methods to cool TCS foods.

      The facility was cooling in large containers. The facility must use a more effective means, like shallow pans and ice wands.

      Code MN Rule 4626.0390A

    • Not serious Priority 3

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

      Many food items in the walk-in cooler were uncovered after the cooling process occurred. After the product is cooled, the facility must cover the food and date the food.

      Code MN Rule 4626.0235A(4)

    • Serious Priority 1

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

      The following TCS items were measured above 41 F: -Lentils (45 F) and Curry (43 F) in the right line prep unit. -Tofu (43 F) and Lamb (45 F) in the middle line unit. -Samosas (62 F) and Fried Onion (53 F) in the left prep unit. Discarded. Units turned down, if temperatures do not maintain at 41 F or below have the units serviced.

      Code MN Rule 4626.0395A2

    • Not serious Priority 2

      Have a test kit for the type of sanitizer used.

      The facility could not locate their chlorine test strips. Provide test strips.

      Code MN Rule 4626.0715

    • Not serious Priority 2

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

      For hot water mechanical warewashing, there is no irreversible registering temperature indicator to measure utensil surface temperature. Provide.

      Code MN Rule 4626.0710B

12. Jul 7, 2023 Follow-Up Score 92
    • Not serious Priority 2

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

      2 SPRAY BOTTLES OBSERVED WITHOUT LABELS. LABEL ALL CHEMICALS HELD IN FACILITY.

      Code MN Rule 4626.1595

    • Not serious Priority 3

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

      FLOORING IN BASEMENT DRY STORAGE AREA IS UNFINISHED CONCRETE WITHOUT BASE COVING. WALLS ARE EXPOSED STONE. IF THIS AREA IS TO BE USED FOR DRY STORAGE PROPER FINISHES MUST BE INSTALLED.

      Code MN Rule 4626.1325A1

    • Serious Priority 1

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

      NO ILLNESS LOG PRESENT ON SITE. MAINTAIN EMPLOYEE ILLNESS LOG.

      Code MN Rule 4626.0040C

    • 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 STATE CFPM EMPLOYED AT RESTAURANT. EMPLOY 1 FULL TIME STATE CFPM.

      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.

      NO DATE LABELS ON MANY CONTAINERS OF FOODS THROUGHOUT FACILITY. RESTAURANT EMPLOYEES CONFIRMED THAT MANY OF THESE CONTAINERS HAD BEEN PREPARED SEVERAL DAYS PREVIOUSLY.

      Code MN Rule 4626.0400A

13. Jun 16, 2023 Routine Score 90
    • Not serious Priority 2

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

      2+ SPRAY BOTTLES OBSERVED WITHOUT PROPER LABELS. LABEL ALL CHEMICAL STORAGE CONTAINERS IN FACILITY.

      Code MN Rule 4626.1595

    • Not serious Priority 2

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

      NO THERMOMETER PRESENT ON SITE AT RESTAURANT. PROVIDE AT MINIMUM 1 WORKING AND PROPERLY CALIBRATED FOOD THERMOMETER AT ALL TIMES IN RESTAURANT.

      Code MN Rule 4626.0705A

    • Not serious Priority 3

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

      FACILITY HAS NO FINISHES INSTALLED IN DOWNSTAIRS STORAGE ROOM. NO FRP ON WALLS BEHIND SHELVING. PLEASE ADD PROPER FINISHES TO THIS AREA BEFORE USING FOR ADDITIONAL RESTAURANT STORAGE.

      Code MN Rule 4626.1325A1

    • Serious Priority 1

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

      NO ILLNESS RECORD LOG PRESENT ON SITE. USE AND MAINTAIN AND EMPLOYEE ILLNESS RECORD LOG.

      Code MN Rule 4626.0040C

    • 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 FULLTIME CFPM EMPLOYED ON SITE. EMPLOY 1 FULL TIME CERTIFIED FOOD PROTECTION MANAGER.

      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.

      NO DATE MARKING SYSTEM PRESENT WITHIN RESTAURANT. LOTS OF LARGE CONTAINERS OF CURRIES AND SAUCES OBSERVED THROUGHOUT FACILITY. UTILIZE A DATE MARKING SYSTEM TO ENSURE THAT TCS FOODS ARE NOT HELD LONGER THAN 7 DAYS.

      Code MN Rule 4626.0400A