Sanag Restaurant Ldt

Year by year

Inspections

1. Oct 28, 2025 Routine Score 94
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Observed no Certified Food Protection Manager certificate on-site. Post a copy of your MN-issues certificate.

     Code MN Rule 4626.0033D

   • 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 to-go containers being used on-site. Per the city of Minneapolis Green To Go ordinance, Styrofoam to-go containers are not allowed. All to-go containers must be either reusable, recyclable, or compostable. More information has been provided with the report. If Styrofoam containers continue to be used. A citation will be issued.

     Code MCO 204.30A

   • 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 cooked meat in walk-in cooler without any datemarking. According to our conversation with the kitchen manager, the food was prepared a couple of days ago. All TCS food prepared on-site and held over 24 hours must be properly datemarked.

     Code MN Rule 4626.0400A

   • 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 beans and a spinach stew in the stove top holding at 89F. Per conversation with the kitchen manager, the items are extra to replace food in hot holding well when running low. Kitchen manager was asked to reheat food and keep at proper hot holding temperatures. All TCS food must be under mechanical hot or cold holding or undergoing a cooling process.

     Code MN Rule 4626.0395A1

2. Oct 29, 2024 Follow-Up Score 96
   • Serious Priority 1

     TCS foods reheated for hot holding must be heated to the required temperature within 2 hours.

     Observed lamb meat holding at 117F and chicken at 107F in electric hot box. Per PIC, food was left out on prep table for a long time after placing it in hot holding. Meat was reheated from cold holding.

     Code MN Rule 4626.0360D

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed the hot water handle broken from the handwashing station near the 3-comp sink. Hot water has been turned off. Repair immediately.

     Code MN Rule 4626.1040B

3. Oct 15, 2024 Routine Score 84
   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements f

     Person In Charge was not able to demonstrate knowledge of food reheating and cooling. Per conversation with PIC there is no date marking system for prepared meat on-site.

     Code MN Rule 4626.0030DEFGHI

   • Serious Priority 1 Corrected on site

     TCS foods reheated for hot holding must be heated to the required temperature within 2 hours.

     Observed fried chicken in hot holding electric box at 86F. Per conversation with PIC, fried chicken was placed in hot holding from walk-in cooler. PIC refired the chicken to 192F. A conversation was had with PIC regarding reheating requirements for hot holding.

     Code MN Rule 4626.0360D

   • Not serious Priority 2

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

     Observed soap and sanitizer dispensers placed directly in handwashing station. Handwashing station is blocked and not able to be used. Handwashing stations shall not be used for purposes other than handwashing.

     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 "Wash Your Hands" signage missing from all handwashing sinks. Print signage and post as requested. The poster shall be in all handwashing sinks including restrooms.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Observed no Certified Food Protection Manager certificate on-site. Post copy as requested.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     Observed in-use tongs hanging from oven door handle. Do not place in-use tongs in oven, place in a clean place to prevent contamination.

     Code MN Rule 4626.0275C

   • Serious Priority 1

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

     Observed no employee illness log on-site. An employee illness log has been provided with the report.

     Code MN Rule 4626.0040C

   • 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 a large amount of cooked camel meat in stove top holding at 55F. PIC mentioned that food was a working supply. Food amount is too large to be a working portion, PIC was asked to reduce the amount of food or hot hold.

     Code MN Rule 4626.0395A1