Raja Corporation

Year by year

Inspections

1. Sep 11, 2026 Routine Score 94
   • Not serious Priority 2

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

     Observed prepped raw chicken wings in the walk-in cooler to have been placed in covered containers after preparation. Make sure prepared foods are cooled in uncovered containers.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

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

     Observed dirty pans to be stored in the kitchen prep sink. Make sure the prep sink is only used for food prep.

     Code MN Rule 4626.0780C

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed beverages at the customer self-serve pop dispenser to not have posted ingredient lists. Provide ingredient lists for the beverages at the self-service pop dispenser.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed the kitchen handwashing sink, the kitchen and downstairs prep sink, and the 3-compartment sink to not be fully sealed to the wall. Recaulk/seal the sinks to the wall.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the interior of the cookline freezer and the racks of the meat cooler to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Observed the floors under the fryers to be soiled. Clean and keep physical facilities clean.

     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.

     Observed the gaskets of the meat cooler to be torn. Replace gaskets and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • 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 the chlorine sanitizer concentration of the kitchen bucket to be over 200 ppm. The bucket was diluted and reverified at a concentration of 200 ppm. Keep chlorine sanitizer concentration between 50 - 200 ppm.

     Code MN Rule 4626.1620

   • Not serious Priority 3

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

     Observed there to be no mechanical thermometer located in the cookline/kitchen coolers. Provide mechanical thermometers to monitor unit air temperature.

     Code MN Rule 4626.0620B

2. Sep 4, 2025 Follow-Up Score 96
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the caulking at the cookline handwashing sink to be deteriorated. Repair and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Observed facility to have compostable to-go containers, but does not have an organics collection bin or organics waste hauler. Provide an organics waste bin for customer use and contract with a licensed organics waste hauler.

     Code MCO 204.30B

   • Not serious Priority 2 Corrected on site

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

     Observed washed, raw catfish to have be cooling in a covered container in the walk-in cooler. This container was uncovered during inspection. Make sure that prepared TCS foods are cooled in uncovered containers.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

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

     Observed the upstairs prep sink to be used for storing dirty dishes. Make sure that the prep sink is used only for food preparation.

     Code MN Rule 4626.0780C

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Observed Time as a Public Health Control (TPHC) to be used for cooked gyro and cooked onions on the countertop. Person-in-Charge stated that these items were cooked 1.5 hours prior to inspection and will be thrown away after 3 hours. A TPHC plan will be included in this report. Fill out a TPHC form and make sure employees follow procedures.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed beverages at the customer self-serve pop dispenser to not have posted ingredient lists. Provide ingredient lists for the beverages at the self-service pop dispenser.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Observed the trash can in the bathroom to not have a lid. Provide a lid for the bathroom trash can.

     Code MN Rule 4626.1260

3. Aug 22, 2025 Routine Score 90
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the caulking at the cookline handwashing sink to be deteriorated. Repair and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Serious Priority 1 Corrected on site

     Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.

     Observed raw gizzards to be stored directly above raw shrimp and raw fish in the cookline meat cooler. These items were rearranged during inspection. Make sure that raw animal meats are stored according to required cooking temperature.

     Code MN Rule 4626.0235A(2)

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the sides and legs of the fryers to be soiled. Observed the fan guards in the walk-in cooler to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Observed the floors and walls by the downstairs prep table to be soiled. Observed the floors under flour storage in the dry storage area to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • 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.

     Observed styrofoam containers and #6 plastic cups to be used at the restaurant. These containers are not allowed under the Green-to-Go ordinance. Information on the Green-to-Go ordinance will be included in this report. Make sure all single-use takeout containers are allowed under the Green-to-Go ordinance.

     Code MCO 204.30A

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Observed facility to not have recycling available for customer use. Make sure that recycling containers are available for use. Contract with a recycling waste hauler.

     Code MCO 204.30B

   • Not serious Priority 2 Corrected on site

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

     Observed cooked gyro meat in the cookline low cooler to be cooling in a covered container. The cover was removed during inspection. Observed washed and seasoned chicken, prepared the day prior to inspection, to have been cooled in a covered container. Make sure that prepared TCS foods are cooled in uncovered containers.

     Code MN Rule 4626.0390B

   • 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 the cookline sauce storage table and the downstairs prep table to be lined with cardboard. Discard cardboard. Make sure that non-food contact surfaces are non-absorbent and easily cleanable.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

     Observed a soap dispenser and paper towel dispenser to be mounted above the upstairs prep sink. Remove soap and paper dispenser.

     Code MN Rule 4626.1455

   • Not serious Priority 3

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

     Observed there to be no sign at the bathroom handwashing sink to remind employees to wash their hands. A handwashing sign will be included in this report. Print and post this sign.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     Observed upstairs prep sink to be used for storing dirty dishes. Make sure that the prep sink is only used as a prep sink.

     Code MN Rule 4626.0780C

   • Not serious Priority 2 Corrected on site

     Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.

     Observed employee to wash their hands in the prep sink. Employee was instructed to wash hands in the handwashing sink. Make sure that employees only wash their hands in the handwashing sink.

     Code MN Rule 4626.0080

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Observed Time as a Public Health Control (TPHC) to be used for cooked gyro and cooked onions on the countertop. Person-in-Charge stated that they discard these items after 2 hours. A TPHC plan will be included in this report. Fill out a TPHC form and make sure employees follow procedures.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed beverages at the customer self-serve pop dispenser to not have posted ingredient lists. Provide ingredient lists for the beverages at the self-service pop dispenser.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Observed the trash can in the bathroom to not have a lid. Provide a lid for the bathroom trash can.

     Code MN Rule 4626.1260

4. Sep 5, 2024 Follow-Up Score 96
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the seal/caulking at the handwashing sink along the cookline to be damaged. Observed multiple holes and peeling paint on the ceiling in the downstairs prep area. Repair these areas and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed wet wiping cloths to be kept on food prep surfaces throughout the kitchen/cook area. Remove wet wiping cloths and make sure that they are stored in a sanitizing solution when not in use.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

     Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.

     Observed raw gizzards to be stored directly above raw shrimp in the meat fryer cooler. Observed raw ground beef to be stored directly above raw whole beef in the cookline cooler. These items were rearranged during inspection. Store raw meats according to cooking temperature.

     Code MN Rule 4626.0235A(2)

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the sides and the wheels of the fryers to be soiled. Clean these pieces of equipment and keep clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Observed the floors under the fryers and grills along the cookline to e soiled with grease and food debris. Clean these areas and keep physical facilities clean.

     Code MN Rule 4626.1520A

5. Aug 22, 2024 Routine Score 80
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the seal/caulking at the handwashing sink along the cookline to be damaged. Observed multiple holes and peeling paint on the ceiling in the downstairs prep area. Repair these areas and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed wet wiping cloths to be kept on food prep surfaces throughout the kitchen/cook area. Remove wet wiping cloths and make sure that they are stored in a sanitizing solution when not in use.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Discontinue operating the ventilation system with the filters removed.

     Observed a missing hood filter over the in use grill. Person-in-charge stated that the filter was being cleaned. PIC was instructed to place the filter into the hood as soon as possible. Do not cook without hood filters in place.

     Code MN Rule 4626.1475D

   • 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 to be used as non-food contact surfaces and storage surfaces through the kitchen area. Remove cardboard. Ensure that all non-food contact surfaces are easily cleanable and non-absorbent.

     Code MN Rule 4626.0495

   • Serious Priority 1 Corrected on site

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

     Observed raw beef to be stored directly over commercially precooked, ready-to eat sausages in the cookline lowboy cooler. These items were rearranged during inspection. Make sure that raw meats are stored in a way that helps prevent contamination of ready-to-eat foods.

     Code MN Rule 4626.0235A(1)

   • Serious Priority 1 Corrected on site

     Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.

     Observed raw chicken and raw chicken gizzards to be stored directly over raw fish in the cookline raw meat cooler. Observed raw chicken and raw beef to be stored directly over raw fish and shrimp in the walk-in cooler. These items were rearranged during the inspection. A handout showing the proper storage order of raw meats will be included in this report. Make sure that raw meats are stored according to cooking temperature to prevent potential cross-contamination.

     Code MN Rule 4626.0235A(2)

   • Serious Priority 1 Corrected on site

     Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

     Observed employees wash their hands for only a few seconds. Employees were instructed to rewash their hands for at least 20 seconds. Retrain employees on how to properly wash their hands. Make sure that employees wash their hands for at least 20 seconds.

     Code MN Rule 4626.0070A

   • Serious Priority 1 Corrected on site

     Food workers must wash their hands before starting food preparation tasks.

     Observed employee handle raw meats, change gloves, and then start to return to work without washing their hands. Observed employee work at the cash register, put on gloves, and then start to return to work without washing their hands. Observed employee enter the kitchen from the customer area, and start to work without washing their hands. Employee was instructed at after each instance to wash their hands before returning to work. Make sure that employees wash their hands in between switching tasks, working with different food types, after entering the kitchen area, and during any other times contamination might have occured, as required in the above code.

     Code MN Rule 4626.0075A

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed cooked gyro meat to be holding at a temperature of 83 degrees F. Person-in-charge stated that the meat had been shaved 10 minutes prior to inspection for a pre-order. Gyro meat was measured at the same temperature an hour later, at the end of inspection. Person-in-charge was instructed to increase product temperature to 135 degrees F or to use/discard the gyro meat within 2 hours. Keep all hot TCS foods at a temperature of 135 degrees F or higher to prevent bacterial growth.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the sides and the wheels of the fryers to be soiled. Clean these pieces of equipment and keep clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Observed the floors under the fryers and grills along the cookline to e soiled with grease and food debris. Clean these areas and keep physical facilities clean.

     Code MN Rule 4626.1520A

6. Sep 26, 2023 Follow-Up Score 100

   Result: Complete.

7. Sep 12, 2023 Follow-Up Score 84
   • Serious Priority 1

     Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

     Spray arm in the basement's 3 basin sink was observed hanging below the flood rim of the sink. Repair or replace so that the spray arm has a sufficient air gap so that it is not at risk of contaminating the clean water supply in the event of a plumbing backup. Maintain spray arm above flood rim at all times to protect water supply.

     Code MN Rule 4626.1085A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Can opener piercing mechanism was observed soiled at the time of inspection. Debris was scratched off the piercing mechanism in the presence of the person in charge. Clean and maintain clean to sight and touch.

     Code MN Rule 4626.0840A

   • Serious Priority 1

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

     Gyro sauce (52F) and garlic parmesan sauce (50F) made in house were observed cold holding above 41F in the upper part of the Prep Cooler at the time of inspection. Temperatures were taken in the presence of the person in charge and it was explained that the temperatures are still above 41F and are not cold holding at safe temperatures. Discussed storing smaller amounts of product in the upper part of the Prep Cooler so that they are sold quickly as a working portion. Remaining dressings made in house and requiring temperature control for safety (TCS) were discarded 4 hours after placing product in upper part of Prep Cooler. Maintain all cold TCS foods at or below 41F at all times.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Cooked sausages were observed stacked above the fill line of a hotel pan in the Steam Table at 131F. All sausages below the fill line below broth were observed at 135F or higher. Discussed with Person in charge to not over fill containers so that sausages are kept at safe hot holding temperatures. Cooked gyro meat and cooked onions were observed hot holding on a cooling rack above the grill at 116F and 120F respectively. Person in charge did not want to place the pans directly on the grill so that the onions and gyro meat would continue to cook. Discussed filling pans less full in a thin layer to maintain hot holding above 135F or operator could move these items to steam table to keep proper hot holding temperatures of these foods. Maintain all hot TCS foods at 135F or above to keep safe.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     There was no consumer advisory provided for menu where burgers are allowed to be served to customers with their choice of pink, some pink, or no pink. Discussed with Person In Charge that there needs to be a warning of risk of foodborne illness when consuming raw or undercooked animal foods or foods that contain raw or undercooked ingredients. Provided consumer advisory guidelines with first emailed report. Provide consumer advisory to customers for items that are allowed to be served raw or undercooked and update with any menu changes. Consumer advisory guidelines will be provided in follow-up inspection report as well.

     Code MN Rule 4626.0442A

8. Aug 29, 2023 Routine Score 76
   • Not serious Priority 2 Corrected on site

     Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.

     Food employee was observed washing their hands in the food preparation sink. Discussed with person in charge that all handwashing must only be done in the designated handwash sink. Retrain all staff to only wash hands in designated handwashing sinks and maintain this practice.

     Code MN Rule 4626.0080

   • Serious Priority 1

     Food workers must wash their hands before starting food preparation tasks.

     Observed employee place a raw burger patty on the grill, then changed gloves without washing hands. Had person in charge interrupt employee to wash hands before putting on gloves before working with food. Retrain employees to wash hands before working with food and when changing tasks.

     Code MN Rule 4626.0075A

   • Serious Priority 1

     Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

     Spray arm in the basement's 3 basin sink was observed hanging below the flood rim of the sink. Repair or replace so that spray arm has a sufficient air gap so that it is not at risk of contaminating the water supply. Maintain spray arm above flood rim at all times to protect water supply.

     Code MN Rule 4626.1085A

   • Not serious Priority 2

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

     There was no thin tip thermometer available to measure cooking temperatures of thin raw meats. Provide a small diameter probe with a thin tip to measure cooking temperatures of thin raw meats and maintain on site at all times.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

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

     Inside of microwave was observed soiled at the time of inspection. Increase cleaning frequency of microwave and maintain clean.

     Code MN Rule 4626.0850

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Can opener piercing mechanism was observed soiled at time of inspection. Clean and maintain clean to sight and touch.

     Code MN Rule 4626.0840A

   • Serious Priority 1 Corrected on site

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

     Gyro sauce (48F) and ranch dressing (52F), garlic parmesan sauce (50F) and mayonnaise (49F) were observed improperly cold held in the upper part of the Prep Cooler. Discussed with person in charge that sauces made in house and have ingredients that require refrigerating must be kept cold at 41F or below at all times. Sauces that were not sold within 4 hours were discarded after they were placed in the cooler. Maintain all cold TCS foods at or below 41F at all times.

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Cooked sausages in broth in the Steam Table were observed hot holding at 98F. Sausages below the broth were observed held above 135F. Discussed with Person In Charge that cooked foods or foods that require refrigeration must be hot held at 135F or above at all times. Person in charge added more liquid to the broth and stirred. Temperature of same sausage was observed at 145F after 30 minutes. Cooked gyro meat was observed hot holding on a tray on the stove top at 127F. Person in charge stirred gyro meat to reach temperature of 137F. Maintain all hot TCS foods at or above 135 at all times.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     There was no consumer advisory provided for menu where burgers are allowed to be served to customers with their choice of pink, some pink or no pink. Discussed with Person In Charge that there needs to be a warning of risk of foodborne illness when consuming raw or undercooked animal foods or foods that contain raw or undercooked ingredients. Provided consumer advisory guidelines with emailed report. Provide consumer advisory to customers for items that are allowed to be served raw or undercooked and update with any menu changes.

     Code MN Rule 4626.0442A