Himalayan Restaurant

Year by year

Inspections

1. Sep 9, 2025 Routine Score 94
   • Serious Priority 1

     Maintain the temperature of the water used for hot water sanitizing in the third compartment of the manual warewashing sink at a temperature of 171 degrees F (77 degrees C) or above.

     Observed the wash temperature at 145F after several runs. Maintain at 150F as the dataplate indicates. This was discussed and operator was to call contractor.

     Code MN Rule 4626.0790

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed curry sauces cooling in pans of 12-inch depth at 95F in cooler. Cool product at 3-3.5 inch depth when cooling. This was discussed and operator moved product to 3 inch depth within pans to finish cooling.

     Code MN Rule 4626.0390A

2. Aug 23, 2024 Routine Score 98
   • Not serious Priority 3

     Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.

     Observed psi reading of 60psi.

     Code MN Rule 4626.0563

   • Not serious Priority 3

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

     Observed hood above warewash machine lightly soiled.

     Code MN Rule 4626.0840C

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed curries cooling in 12" containers without use of ice, wands. Discussed and operator moved to 4" hotel pans moving forward.

     Code MN Rule 4626.0390A

3. Jul 28, 2023 Routine Score 94
   • Serious Priority 1 Corrected on site

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

     Cold TCS foods observed cold held at above 41 F in the improperly working prep unit in front of the cook line. See above for foods. Note: PIC stated that it was working properly. now it's due to frequent open and close. Note: All foods relocated for rapid chilling.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     3 Doors prep unit in front of the cook line not maintaining a temperature of 41 F or less. Note: Unit air temperature found fluctuating between 46 and 52 F. Note: Repair it.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Wet wiping cloths stored on prep tables and sanitizer bucket of zero sanitizer concentration between use. Note: Store all wet wiping cloths in chemical sanitizer solution buckets between use at all times. Note: chlorine Concentration adjusted to 100 PPM

     Code MN Rule 4626.0285B

   • Not serious Priority 2

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

     No Irreversible registering temperature indicator thermometer or sticker for measuring the rack surface temperature in mechanical hot water warewashing machine provided onsite. Note: Provide and use it as required

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed clean plates stored their food contact surfaces upside at the front server station. Note: Either store them in clean container or shelf with overhead protection or invert them (upside down) to prevent from dust contamination

     Code MN Rule 4626.0955A

   • Not serious Priority 3 Corrected on site

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     Fly catching strips or ribbon observed above open foods prep area (in front of the cook line). Note: Relocated for correction.

     Code MN Rule 4626.1385B