Karta Thai 5 INC

Year by year

Inspections

1. Oct 14, 2025 Routine Score 100
   • Not serious Priority 3

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

     Observed the restaurant license to not be posted. Posted applicable license.

     Code MCO 188.390

   • Not serious Priority 3

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

     Observed the floor and base coving behind the fryers along the cook line to be dirty. Clean referenced areas and maintain in a clean condition.

     Code MN Rule 4626.1520A

   • Not serious Priority 3 Corrected on site

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

     Observed a clean bag of spinach to be nesting on top of uncovered cut peppers in the prep cooler. Discontinue storing items on top of uncovered food. Operator removed referenced product from cooler and stored in an approved area.

     Code MN Rule 4626.0235A(4)

   • 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 an unprotected ice wand to be lying in direct contact with the shelving inside the upright reach in freezer. Store ice wand on a clean sheet tray or wrap with saran wrap. Operator removed ice wand from the freezer at time of inspection.

     Code MN Rule 4626.0955A

   • 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 original white plastic film lining parts of a few of the stainless-steel coolers. Remove plastic wrap on equipment and maintain surfaces in in a smooth and easily cleanable condition.

     Code MN Rule 4626.0495

2. Nov 5, 2024 Follow-Up Score 100

   Result: Complete.

3. Oct 21, 2024 Routine Score 86
   • 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 CONTAINERS OF GREEN CURRY (48F) AND RICE (47F) IN THE WALK IN COOLER TO HAVE BEEN MADE THE EVENING PRIOR. AS THE PROPER COOLING TIMES AND PARAMETERS HAD NOT BEEN ACHIEVED, OPERATOR DISCARDED THE REFERENCED PRODUCT. DISCUSSED VARIOUS COOLING METHODS AND TECHNIQUES TO HELP OPERATOR ACHIEVE PROPER COOLING TIMES AND PARAMETERS. COOLING LOGS SENT WITH INSPECTION REPORT.

     Code MN Rule 4626.0385A

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     OBSERVED A DEEP COVERED CONTAINER OF GREEN CURRY (48F) AND RICE (47F) IN THE WALK IN COOLER TO HAVE BEEN MADE THE EVENING PRIOR. AS THE PROPER COOLING TIMES AND PARAMETERS HAD NOT BEEN ACHIEVED, OPERATOR DISCARDED THE REFERENCED PRODUCTS. DISCUSSED VARIOUS COOLING METHODS AND TECHNIQUES TO HELP OPERATOR ACHIEVE PROPER COOLING TIMES AND PARAMETERS. COOLING LOGS SENT WITH INSPECTION REPORT.

     Code MN Rule 4626.0390A

   • Not serious Priority 2 Corrected on site

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

     OBSERVED DEGREASER AND CHLORINE SANITIZER SPRAY BOTTLES TO NOT BE LABELED. LABEL ALL SPRAY BOTTLES WITH THE COMMON NAME OF THE PRODUCTS WITHIN THE BOTTLES. OPERATOR LABELED THE SPRAY BOTTLES DURING THE INSPECTION.

     Code MN Rule 4626.1595

   • Not serious Priority 3

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

     OBSERVED CERTAIN SECTIONS OF THE FLOOR AND BASECOVING THROUGHOUT THE KITCHEN IN NEED OF A GOOD CLEANING. CLEAN AND MAINTAIN IN CLEAN CONDITION.

     Code MN Rule 4626.1520A

   • Not serious Priority 2 Corrected on site

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

     OBSERVED DEEP COVERED CONTAINERS OF GREEN CURRY (48F) AND RICE (47F) IN THE WALK IN COOLER TO HAVE BEEN MADE THE EVENING PRIOR. AS THE PROPER COOLING TIMES AND PARAMETERS HAD NOT BEEN ACHIEVED, OPERATOR DISCARDED THE REFERENCED PRODUCTS. DISCUSSED VARIOUS COOLING METHODS AND TECHNIQUES TO HELP OPERATOR ACHIEVE PROPER COOLING TIMES AND PARAMETERS. COOLING LOGS SENT WITH INSPECTION REPORT.

     Code MN Rule 4626.0390B

   • Serious Priority 1 Corrected on site

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

     OBSERVED RAW PORK ABOVE VEGETABLES IN THE WALK IN COOLER. STORE RAW PORK BELOW THE VEGETABLES TO PREVENT ANY CROSS CONTAMINATION. OPERATOR RELOCATED THE RAW PORK TO THE BOTTOM SHELF.

     Code MN Rule 4626.0235A(1)

4. Oct 12, 2023 Routine Score 92
   • Not serious Priority 2 Corrected on site

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     OBSERVED A BADLY CRACKED FOOD GRADE CONTAINER. OPERATOR DISCARDED REFERENCED CONTAINER DURING INSPECTION.

     Code MN Rule 4626.0515

   • Not serious Priority 3 Corrected on site

     Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

     OBSERVED PREVIOUSLY CLEANED HOTEL PANS FROM EVENING PRIOR TO BE STORED INVERTED WHILE WET NESTING. GOING FORWARD, AIR DRY ALL EQUIPMENT PRIOR TO STACKING IN AN INVERTED MANNER. OPERATOR REMOVED STACKED ITEMS TO AIR DRY PROPERLY.

     Code MN Rule 4626.0935

   • 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 DEEP UNCOVERED CONTAINER OF GREEN CURRY SAUCE IN THE UPRIGHT TWO DOOR REACH IN COOLER TO HAVE BEEN MADE THE EVENING BEFORE. A TEMPERATURE WAS TAKEN AND PRODUCT WAS FOUND TO BE AT 56*F. PROPER COOLING TIMES AND PARAMETERS HAD NOT BEEN ACHIEVED RESULTING IN PRODUCT BEING DISCARDED DURING THE INSPECTION. DISCUSSED VARIOUS COOLING METHODS TO HELP ACHIEVE PROPER COOLING TIMES AND PARAMETERS WITH OPERATOR. IN ADDITION, COOLING LOGS SENT OUT WITH INSPECTION REPORT.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     OBSERVED A DEEP UNCOVERED CONTAINER OF GREEN CURRY SAUCE IN THE UPRIGHT TWO DOOR REACH IN COOLER TO HAVE BEEN MADE THE EVENING BEFORE. A TEMPERATURE WAS TAKEN AND PRODUCT WAS FOUND TO BE AT 56*F. PROPER COOLING TIMES AND PARAMETERS HAD NOT BEEN ACHIEVED RESULTING IN PRODUCT BEING DISCARDED DURING THE INSPECTION. DISCUSSED VARIOUS COOLING METHODS TO HELP ACHIEVE PROPER COOLING TIMES AND PARAMETERS WITH OPERATOR. IN ADDITION, COOLING LOGS SENT OUT WITH INSPECTION REPORT.

     Code MN Rule 4626.0390A