Dancing Ganesha

Year by year

Inspections

1. Sep 10, 2026 Routine Score 82
   • Serious Priority 1

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

     Observed temperatures of several TCS foods above the maximum allowed 41°F limit, including raita sauce in an ice bath at 43°F, beef at 46°F, and chicken at 45°F in the main prep cooler. The elevated temperatures in the prep cooler were likely due to ice buildup completely covering the condenser unit. Informed the PIC to have the prep cooler serviced, ensure all TCS foods are maintained at or below 41°F using mechanical refrigeration rather than ice baths, and verify that all coolers maintain proper temperatures during peak hours and defrost cycles.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

     Observed the establishment using an ice bath to keep several sauces cold. Informed the PIC to ensure they use mechanical refrigeration instead of ice baths and verify that all coolers maintain proper temperatures during peak hours and defrost cycles.

     Code MN Rule 4626.0675

   • Serious Priority 1 Corrected on site

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

     Observed raw, uncovered chicken stored next to and above cooked and ready-to-eat foods in the main prep cooler. Instructed the person-in-charge (PIC) to store raw animal foods below and away from all RTE foods.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed broken or missing base cove near the main prep cooler, as well as holes in the FRP wall in the dishwashing room. Also observed duct tape being used to cover a hole where an electrical outlet wall plate had been removed. Informed the PIC that they must repair or replace any holes in the walls, replace any missing floor tiles, ceiling tiles, or base coves, and install proper wall plate covers where electrical outlets are missing.

     Code MN Rule 4626.1515

   • Not serious Priority 2 Corrected on site

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

     Observed a spray bottle containing degreasing solution that did not have a label. Informed the PIC that all spray bottles holding cleaning or chemical solutions must be clearly and properly labeled.

     Code MN Rule 4626.1595

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed that the establishment is using large, deep containers and very large cooking pots to store and cool cooked sauce and other TCS foods. Informed the PIC that they must use smaller, shallow containers and pans when cooling hot TCS foods in the walk-in cooler overnight.

     Code MN Rule 4626.0390A

   • 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

     Observed a tomato sauce cooked the previous day that was stored in a very large cooking pot and measured at 45°F. Informed the PIC that hot TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F or below within an additional 4 hours. Advised the PIC to immediately discard the sauce and any other TCS foods that did not meet these cooling requirements within the required time, and reminded them that smaller, shallow containers and pans must be used when cooling hot TCS foods in the walk-in cooler overnight.

     Code MN Rule 4626.0385A

2. Aug 19, 2025 Routine Score 100
   • Not serious Priority 3

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

     Observed stains and dirty on kitchen walls and floor under/behind coolers and cooking equipment. Informed the MOD to clean the walls, floors, and and ceiling panels, and maintain them free of food debris and stains, and to replace any ceiling panels that are beyond cleanable

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Condensation buildup was again observed at one of the bar cooler. Informed the manager to ensure they service the cooler to find out and fix the source of the condensation buildup

     Code MN Rule 4626.0735AB

   • 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.

     Observed wood prep table in the back area of the kitchen, and small wood blocks in place of a missing caster to support a wire shelf used for dry storage. Informed the manager to ensure they remove and replace any and all wood materials in the kitchen that are absorbent, non-durable materials that can't withstand frequent cleaning.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed excessive grease buildup, stains, food debris on exterior surfaces of cooking equipment. Informed the manager on duty to ensure they regularly clean on non-food contact surfaces of equipment to prevent dirt and grease buildup

     Code MN Rule 4626.0855

3. Sep 13, 2024 Follow-Up Score 100

   Result: Complete.

4. Aug 15, 2024 Routine Score 78
   • Not serious Priority 3

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

     - Observed extensive stains and smoke buildup on kitchen walls and ceiling panels. Informed the MOD to scrub and clean the walls and ceiling panels, and/or replace any ceiling panels that are beyond cleanable - Observed moldy caulking at the dishwashing area. Informed the MOD to clean and recaulk the dishwash/3-comp sink area wall junctions.

     Code MN Rule 4626.1520A

   • Not serious Priority 2 Corrected on site

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

     Access to handwash sinks in the bar and kitchen were blocked by items stored inside or in-front of the sinks. Informed the manager to ensure the do NOT block access to hand sinks, not even temporarily. Issue was corrected on site.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3 Corrected on site

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

     Handwash signs were missing at couple of the sinks in the bar and kitchen. Provided establishment one handwash sign, and i nformed the manager to ensure they post handwash signs at all hand sinks. Issue was corrected on site.

     Code MN Rule 4626.1457

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     There was no soap at the bar handwash sink. Informed the manager to ensure they stock and keep hand soaps at all hand sinks. Issue was corrected on site.

     Code MN Rule 4626.1440

   • 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

     There was no paper towel at the bar handwash sink. Informed the manager to ensure they stock and keep paper towels at all hand sinks. Issue was corrected on site.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     Condensation buildup was observed at one of the bar cooler. Informed the manager to ensure they service the cooler to find out and fix the source of the condensation buildup

     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 hot water temp of the kitchen handwash sink was at 143*F. Informed the manager to have this issue fixed and ensure their hot water temps do not exceed 130*F

     Code MCO 188.380

   • 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.

     Wood prep tables, shelves, and wall panels were observed in the kitchen. Informed the manager to ensure they remove and replace all wood materials in the kitchen that are absorbent, non-durable materials that can't withstand frequent cleaning.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.

     Several badly scratched and severely stained cutting boards were observed in-use in the kitchen. Informed the manager to discard and replace all worn-out and badly scratched cutting boards

     Code MN Rule 4626.0740

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed several storage containers that were moldy and severely stained and beyond cleanable. Informed the manager to discard and replace all moldy, worn-out, and badly stained storage containers that are beyond cleanable.

     Code MN Rule 4626.0840A

   • 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

     Observed several TCS foods cooked and cooled the previous day/night had temps above 41*F in the walk-in cooler. Informed the manager on duty (MOD) to ensure they cool TCS foods from 135*F to 70*F within 2hrs, and from 70*F to 41*F within 4hrs of reaching 70*F. Provided establishment a copy of the magnetic cooling poster to attach to the exterior of their coolers for guidance, and informed the MOD to DISCARD all TCS foods that didn't properly cool to 41*F within the required 6hrs.

     Code MN Rule 4626.0385A

   • Serious Priority 1

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

     Observed several TCS foods in coolers whose temps were above 41*F. Informed the manager on duty (MOD) to ensure they move TCS foods into other working coolers until the units that were not maintaining proper temps are fixed or their temps adjusted to be below 41*F. Informed the MOD to DISCARD all TCS foods who temps have been above 41*F for more than 4hrs.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed several TCS foods stored in and cooling in large, deep containers. Informed the manager to use shallow containers, ice sticks, and other effective means to quickly cool hot TCS foods from 135*F to 70*F within 2hrs, and from 70*F to 41*F within 4hrs of reaching 70*F. Provided establishment the magnetic cooling poster to attach to the exterior of their coolers for guidance.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     Establishment did not have a food thermometer at the time of this inspection. Informed the MOD to have a proper food thermometer at all times to ensure they monitor minimum required food temps.

     Code MN Rule 4626.0705A

   • 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

     Given the numbers and types of violation observed during this and last year's inspections, establishment does NOT appear to have an active managerial control in place. Informed the manager on duty (MOD) to ensure all food service employees are properly trained to know and comply with all food safety requirements and practices.

     Code MN Rule 4626.0035DGHIKM

5. Sep 5, 2023 Follow-Up Score 98
   • Not serious Priority 3

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

     Observed some bulk food containers (paneer cheese pot and curry containers) in the walk-in cooler that is no longer cooling and not covered. Cover all food containers.

     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.

     Observed some bulk food containers inside the walk-in cooler with no date mark: paneer cheese pot, curry container, tamarin container. The foods listed are only some of the many unmarked food containers. Date mark all food containers that will be in the business for more than 24 hours. The business uses Post-it notes for date marking, which have been falling off of containers. Discussed with the chef during the second reinspection to use a more sturdy material so the date mark does not fall off into other food containers.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Observed the dishwashing area with black debris along the walls and caulk - clean the walls and recaulk.

     Code MN Rule 4626.1520A

6. Aug 29, 2023 Follow-Up Score 90
   • Not serious Priority 3

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

     Observed some bulk food containers (tomato sauce and diced potato) in the walk-in cooler that is no longer cooling and not covered. Cover all food containers.

     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.

     Observed some food containers inside the walk-in cooler with no date mark: red chili sauce bulk container and mint sauce. Date mark all food containers that will be in the business for more than 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 3 Corrected on site

     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 ice wands inside the 2-door stand freezer by the stove/grill area. Store ice wands in a manner where the head will not be contaminated. The chef has directed staff to wrap the ice wands during the inspection.

     Code MN Rule 4626.0955A

   • Not serious Priority 3 Corrected on site

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

     Observed a knife stored between the two cold stations in the kitchen. Discontinue this practice. The chef removed the knife at the time of the inspection.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     Observed the dishwashing area with black debris along the walls and caulk at the dishwashing area with black mold - clean the walls and recaulk.

     Code MN Rule 4626.1520A

   • 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.

     Observed the bar and main chlorine dish machines with a concentration reading of less than 10 ppm. Discontinue using the equipment until it has been serviced and properly sanitizing - use the 3-compartment sink to wash, rinse, and sanitize.

     Code MN Rule 4626.0805C1

   • Serious Priority 1

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

     Observed no container of sauces on ice by the exit and entrance door and on the prep line of the cold station during the reinspection, but per discussion with the chef, they will be setting out the sauces once the business opens for service. A time as a public health control will be sent along with the report for the chef to fill out.

     Code MN Rule 4626.0395A2

7. Aug 17, 2023 Routine Score 88
   • Not serious Priority 3

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

     Observed the following foods inside the walk-in cooler that is not covered: paneer, bulk red sauce, fried plantain, and curry bulk sauce. These are some of the food containers that are not in cooling mode, have staff cover food containers that are not in cooling mode.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

     Observed wet cloth underneath the cutting board to grip. Discontinue practice and utilize proper materials to grip the boards.

     Code MN Rule 4626.0915A

   • 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 the following food inside the walk-in cooler with no date mark: bulk curry sauce, bulk red sauce, curry with the chicken container, cut tray of vegetables, and fried plantain. These are some of the food containers in the walk-in cooler that did not have a date mark on them, designate a staff to oversee and develop a date marking system to ensure all food containers are date marked.

     Code MN Rule 4626.0400A

   • 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

     Observed no paper towel at the handwashing station located in the dishwashing area - supply paper towel.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     Observed the handwashing station located by the entrance and exit door to and from the kitchen was not in working condition. Per staff, the handle is broken and cannot be used as water will shoot out. Repair and maintain the handwashing station. Observed walk-in cooler light shield cracked and broken. Replace.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     Observed food prep and raw chicken at the 3-compartment sink by the kitchen - discontinue his practice. Use the 3-compartment sink for washing, rinsing, and sanitizing dishes only.

     Code MN Rule 4626.0315

   • 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 ice wands inside the 2-door stand freezer by the stove/grill area. Store ice wands in a manner where the head will not be contaminated.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     Observed containers of raw food stored directly on the walk-in cooler floor. Discontinue and store food at least six inches off the walk-in cooler floor and cover.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

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

     Observed a knife stored between the two cold stations in the kitchen. Discontinue and store the knife in a sanitary area.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     Observed the dishwashing area with black debris along the walls - scrub and clean the walls. Observed caulk at the dishwashing area with black mold - clean and recaulk.

     Code MN Rule 4626.1520A

   • 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.

     Observed bar chlorine dish machine with a concentration reading of less than 10 ppm. Chlorine sanitizing should be at least 50 ppm to 200 ppm. Discontinue using the unit until it has been serviced and sanitized properly - bring cups and utensils to the main dish machine.

     Code MN Rule 4626.0805C1

   • Serious Priority 1

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

     Observed the following food reading higher than 41*F during the inspection: mint sauce (44*F) and raits sauce (42*F) sitting on ice by the entrance and exit door to the kitchen and diced tomato (43*F) and paneer (42*F) at the cold station prep line at room temperature. Maintain cold food at 41*F or below at all times. The person in charge has expressed an interest in using time as public health control (TPHC). A TPHC form will be sent to the person in charge to fill out.

     Code MN Rule 4626.0395A2