Sahan Restaurant & Cafe LLC

Year by year

Inspections

1. May 11, 2026 Routine Score 84
   • Serious Priority 1 Corrected on site

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

     Observed food in prep cooler by entry to kitchen holding time/temperature controlled for safety foods above 41F. PIC discarded at time of inspection. Ensure time-temperature controlled for safety foods are at 41F and above to prevent pathogen growth.

     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.

     Observed back reach in cooler #2 with an air temperature of 50F. Observed prep cooler with an air temperature of 48F. Ensure equipment is in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed coolers and freezers with food debris on outside and inside. Ensure non-food contact surfaces are maintained clean.

     Code MN Rule 4626.0840C

   • 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.

     Observed thawing goat meat and cooked pasta without datemark. Ensure all ready-to-eat, time/temperature controlled for safety foods that are cooked, or prepared on site maintain a date mark for the day they were prepared. At time of inspection PIC was educated and discussed datemarking foods. PIC date marked foods at time of inspection.

     Code MN Rule 4626.0400A

   • 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 chlorine sanitizer bucket in the kitchen was over 200PPM for chlorine. Ensure sanitizers are being used at the proper concentration to prevent chemical contamination. At time of inspection PIC got the sanitizer down to 100PPM

     Code MN Rule 4626.1620

   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces before using and after cleaning.

     Observed food employee not sanitizing dishes after washing and rinsing. Ensure all food contact surfaces are sanitized after being washed and rinsed. At time of inspection food employee was educated and set up the sink with sanitizer, and sanitized dishes.

     Code MN Rule 4626.0900

   • Not serious Priority 2 Corrected on site

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Observed cut cakes. Ensure all ready-to-eat, time/temperature controlled for safety foods that are prepared in a processing plant and opened on site maintain a date mark for the day they were opened. At time of inspection PIC was educated and discussed datemarking foods. PIC date marked foods at time of inspection.

     Code MN Rule 4626.0400B

   • 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 for food. Ensure all to-go containers are recyclable, compostable or reusable.

     Code MCO 204.30A

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

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     Observed three compartment sink without drain-boards on the ends. PIC has ordered the sink and is waiting for delivery/installation.

     Code MN Rule 4626.0680A

   • Not serious Priority 2

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

     Observed three compartment sink with break in seams along side. PIC has ordered a new one with the required drain boards.

     Code MN Rule 4626.0515

3. May 26, 2025 Follow-Up Score 100
   • Not serious Priority 3

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

     Observed reach in cooler was in disrepair. No food is being kept in it until it is repaired and holding at 41F and below. Ensure all equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

4. May 7, 2025 Routine Score 84
   • Serious Priority 1 Corrected on site

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

     Observed upright cooler in kitchen was holding time/temperature controlled for safety (TCS) foods above 41F. Temperatures listed in measurements. Ensure TCS foods are kept at 41F and below to prevent pathogen growth. At time of inspection discussed holding temperatures with owner. PIC moved items to freezer.

     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.

     Observed upright cooler in back of kitchen holding foods above 41F. Observed dish machine was not working at time of inspection. Ensure all equipment is in good working order.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Code MN Rule 4626.0840C

   • 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.

     Observed no date marking of cooked and ready-to-eat foods. Observed opened cans of beans in prep cooler without a date mark. Observed cooked meats and soup without a date mark in upright cooler in kitchen. Ensure a date marking system is in place and food is marked on the day it was made or opened (day 1) and sold or discarded by the seventh day. At time of inspection discussed with owner. PIC date marked foods.

     Code MN Rule 4626.0400A

   • Serious Priority 1 Corrected on site

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

     Observed raw liver stored above ready-to-eat foods (bell peppers) in two-door cooler. Ensure raw animal foods are stored away from ready to eat foods. At time of inspection PIC moved items and showed the proper storage order.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 2

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

     Observed hand sink in cafe area being used to dump coffee and fill water. Ensure hand washing sinks are used exclusively for hand washing purposes.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     Observed no hand washing sign at hand sink in cafe area. Ensure a sign is posted reminding employees to wash hands.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     Observed three compartment sink did not have drain boards attached at each end.

     Code MN Rule 4626.0680A

   • Not serious Priority 2

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

     Observed three compartment sink had break in seam along side. Ensure all multi-use food contact surfaces and equipment is NSF certified, smooth and easily cleanable.

     Code MN Rule 4626.0515

   • Not serious Priority 3

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

     Observed dirty dishes stored in food preparation sink. Ensure food prep sink is used only for food preparation to prevent contamination.

     Code MN Rule 4626.0780C

5. Jun 18, 2024 Follow-Up Score 94
   • Serious Priority 1

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

     Observed tzatziki sauce in low boy cooler at 44 degrees F. Discussed with operator. Instructed to turn down unit and monitor temperature.

     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.

     see original report for details

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     see original report for details

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

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

     see original report for details

     Code MN Rule 4626.0840C

   • 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 in place. Discussed with operator. Per operator, all foods are used up within 3 days. You must date mark all TCS foods if they are going to be held for 24 hours or more on site.

     Code MN Rule 4626.0400A

6. Jun 4, 2024 Routine Score 90
   • Serious Priority 1

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

     Observed some foods in 2 different coolers holding above 41 degrees F. (beef at 46, liver at 44) Observed large quantity of cut tomatoes sitting at room temperature. Discussed with operator. A working portion of cut tomatoes may be left out for immediate use, refrigerate the rest until they are needed. Operator will lower temperatures and monitor, move to working coolers if need be.

     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.

     Observed Arctic Air cooler and lowboy reach in cooler not keeping foods at or below 41 degrees F. Have units repaired/replaced.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed tongs hanging from oven handles. This is not a sanitary practice. Store utensils per rule above.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     Observed flour uncovered in storage mode. Cover foods and ingredients when not in use.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed hood baffles soiled with grease. Clean at a frequency to prevent accumulation.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     Observed legs of tables, shelves below tables, wall behind 3 comp sink, etc. soiled with grease and food debris. Clean and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     Observed frozen fish in reach in cooler (thawing) still inside ROP packaging Removed ROP fish from package prior to thawing.

     Code MN Rule 4626.0380E

   • Not serious Priority 3

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

     Observed caulking on sink that has worn away. Reseal sink to the wall.

     Code MN Rule 4626.0725A

   • Serious Priority 1

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

     Operator did not have an employee illness log on site. Keep and maintain an illness log. Ensure it is available for review upon request. Inspector is sending illness log.

     Code MN Rule 4626.0040C

   • 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 in place. Date mark any TCS foods that will be held for more than 24 hours.

     Code MN Rule 4626.0400A