Caspian Bistro

Year by year

Inspections

1. Aug 21, 2026 Routine Score 94
   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     The thin-tipped thermometer provided last year could not be located. Provide a thin-tipped thermometer for taking internal temperatures of foods.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

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

     The walk-in cooler was not working properly so as to hold the food within at proper temperature. The thermometer on the walk in cooler is not working properly either, bouncing around showing significantly different temperatures every few seconds. Provide service.

     Code MN Rule 4626.0735AB

   • 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.

     Styrofoam take out containers present. Replace these with containers that are recyclable or compostable. See https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

     Code MCO 204.30A

   • Not serious Priority 3

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

     Observed numerous delivery boxes of food on the floor of the walk-in freezer. Move items up onto shelves six inches above floor.

     Code MN Rule 4626.0300A

   • Serious Priority 1

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

     All foods in the walk-in cooler were measured at temperatures between 48F and 50F - including large portions of food in five gallon containers. This indicates temperatures in the walk-in have been elevated for a longer period than what would happen if the door was open during delivery. All TCS foods must be maintained at 41F or below. Person in Charge called for immediate service. As corrective action, inspector and CFPM evaluated the relative risk of different food items being in the temperatures danger zone. All foods prepared in the business were discarded. Raw meats and poultry (with competing live organisms) were relocated to the front refrigerator and prep cooler to re-cool. Cheeses and yogurts with high acidity, and commercially pickled items were relocated to a nearby refrigerator that holds back-up market items. Raw vegetables (all non-TCS) remained in the walk-in. These represented about half the volume of food. Do not return TCS items to the walk-in cooler until it is reliably maintaining contents at 41F or below.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     In the women's restroom, water pressure at hand sinks was observed very low. Person in Charge called for service.

     Code MN Rule 4626.1040B

2. Sep 17, 2025 Follow-Up Score 98
   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     The thin-tipped thermometer was not working, even when a new battery was provided. Owner will purchase a new thermometer.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

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

     The thermometer on the walk-in cooler is still jumping around to different temperatures. However, the prep cooler which was not effectively holding foods cold has been replaced.

     Code MN Rule 4626.0735AB

   • 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.

     Foam clam-shell containers are still in use for to-go containers. Replace with compostable containers or recyclable plastic (not #6 plastic, and not any black plastic). See Green To Go page for more information and free consultant help. https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

     Code MCO 204.30A

3. Aug 21, 2025 Routine Score 88
   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     A thin-tipped thermometer was onsite, but needed batteries. Provide a working thin-tipped thermometer for measuring internal food temperatures.

     Code MN Rule 4626.0705B

   • Serious Priority 1

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

     Foods in front prep cooler were observed above 52F, because the cooler is no longer working properly. Prepared foods were discarded. Feta cheese was moved to the refrigerator to re-cool. Several raw vegetables that were non-TCS remained in the prep cooler.

     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.

     The front prep cooler is not able to hold proper temperature and is being replaced. The replacement unit was onsite, but packaged, having recently been delivered. Replace the old cooler that is not working. The thermometer on the walk in cooler is not working properly, as it was bouncing around rapidly between 25F and 64F. (The walk-in cooler itself was at the proper temperature.) Have the thermometer repaired when able.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     A large portion of rice was observed in a basket at room temperature in the prep kitchen. Employees reported the rice was cooling for later use. Cooling food in deep portions at room temperature is not an effective method to prevent bacterial growth. Inspector showed employees how to spread the rice out into two shallow hotel pans so it is no deeper than 2 inches, then place it uncovered in the walk-in cooler. This is an effective method. Train employees.

     Code MN Rule 4626.0390A

   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact

     The dish machine was not producing any measurable concentration of chlorine sanitizer. The concentration must be at least 50ppm chlorine. Employee fixed the machine through trouble shooting after some time and obtained 75ppm chlorine.

     Code MN Rule 4626.0905C

   • 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.

     Some Styrofoam clamshell to-go containers were in use. These are not allowed by Minneapolis Green To Go ordinance. Find information about compostable and recyclable plastic containers at: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

     Code MCO 204.30A

4. Aug 29, 2024 Follow-Up Score 98
   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     A thin-tip thermometer is still needed.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Plumbing repairs at handsink are still required.

     Code MN Rule 4626.1040B

5. Aug 20, 2024 Routine Score 86
   • Not serious Priority 2 Corrected on site

     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.

     Several prepared foods did not have date marks on their containers. Person in charge had employees add date marks.

     Code MN Rule 4626.0400A

   • Serious Priority 1

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

     Many TCS foods in the prep cooler across from the cookline were in the temperature danger zone with temps between 45F and 53F. Items were discarded or moved to a cooler location until service could be provided to the prep cooler. Ensure the cooler holds all TCS foods at 41F or lower, even during busy periods.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     There was not thin-tipped thermometer available to take the internal temperature of thin pieces of food - such as the traditional meat skewers. Provide a thin-tipped thermometer.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     In the back prep room, the hot water to the hand sink had been turned off and the water pressure of the cold water was very low. Fix the handsink, so both the hot and cold water are turned on at all times, and produce enough pressure to easily wash hands.

     Code MN Rule 4626.1040B

   • Serious Priority 1

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

     There was not an Employee Illness Log available, although one has been used in the past. Print an Employee Illness Log off and use it to record when employees stay out of work with vomiting or diarrhea. A log will be sent with this report.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     Person in charge did not know that employees ill with vomiting or diarrhea cannot return to work until they are free of those symptoms for at least 24 hours.

     Code MN Rule 4626.0030BCQ

6. Aug 22, 2023 Routine Score 94
   • 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 no date marking system for food that is made on-site, frozen, and thawed. The date marking system must provide insight on how long the food has out before frozen and how long it was frozen and thawed.

     Code MN Rule 4626.0400A

   • 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 cardboard placed on the floor of walk-in cooler. Remove cardboard and provide an easily cleanable surface.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed ice machine with mold. Clean and maintain clean.

     Code MN Rule 4626.0845E

   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed sanitizer concentration in sanitizer bucket to be higher than allowed. Corrected on-site.

     Code MN Rule 4626.1620