Sagal Restaurant INC

Year by year

Inspections

1. Dec 9, 2025 Follow-Up Score 92
   • 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.

     The facility had pe lined cups. Provide compostable or recyclable containers. A flyer is attached.

     Code MCO 204.30A

   • 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.)

     A veggie dish was measured at 90 F in the hot holding unit. The item was discarded. Hold cooked food at 135 F or higher.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     Sauce and cream were measured at 47 F in the beverage cooler in the coffee area. The items were moved to the cold holding cooler next to it maintaining temperature. Discontinue using the beverage cooler.

     Code MN Rule 4626.0395A2

2. Nov 13, 2025 Follow-Up Score 90
   • 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.

     The facility had black plastic containers and pe lined cups. Provide compostable or recyclable containers. A flyer is attached. Citations will be issued for future non-compliance.

     Code MCO 204.30A

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     The facility just passed their servsafe class. Send the results to the Minnesota Department of Health for the CFPM certification.

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

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

     The facility was cooling food in the walk-in cooler completely covered. The facility uncovered the cooling items.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

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

     The current City of Minneapolis license was not posted. Post.

     Code MCO 188.390

   • 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.)

     A veggie dish was stored on top of the hot holding unit and measured at 110 F. The veggies are to be reheated.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     Lettuce in the coffee area prep unit were measured at 47 F and sauce in the beverage cooler in the coffee area was measured at 44 F. Lower the units.

     Code MN Rule 4626.0395A2

3. Oct 23, 2025 Routine Score 70
   • 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.

     The facility had styrofoam to go containers. Also, they had black plastic and PE-lined coffee cups. Replace with compostable or recyclable to go containers.

     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.

     The facility was missing date marking for cooked product in the walk-in cooler. Date mark.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     The facility did not have a MDH-certified food protection manager. To obtain, go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     The main meat prep cooler had a buildup of old food debris. Clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     The facility did not have paper toweling stocked at the kitchen hand sinks. Stock at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 2

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

     The facility was cooling product tightly covered in the walk-in cooler. When cooling, keep uncovered to allow proper heat transfer.

     Code MN Rule 4626.0390B

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Observed an employee using bare hand contact with ready to eat bread. Discontinue. Use gloves or other effective means.

     Code MN Rule 4626.0225A

   • Serious Priority 1 Corrected on site

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

     Eggs were stored directly above cooked spaghetti. The eggs were moved below ready to eat food.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Coats and other personal items were stored with food and equipment in the kitchen. Discontinue. Store personal items aware from food and equipment.

     Code MN Rule 4626.1560B

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     The facility was not sanitizing dishes. The facility must wash, rinse, sanitize and then air dry dishes.

     Code MN Rule 4626.0900

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     The facility could not locate their food thermometer at the time of the inspection. Provide and use.

     Code MN Rule 4626.0705A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not locate the chlorine test strips at the time of the inspection. Provide and use.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     The current business license was not posted. Post.

     Code MCO 188.390

   • 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.)

     The following items were measured below 135 F: -Rice 115 F -Lamb 96 F -Lamb 126 F The items were reheated to 165 F. Maintain hot holding items are 135 F or higher.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     The following items were measured above 41 F: -Spaghetti 55 F in the coffee front cold hold unit. -Sauce 47 in the coffee beverage cooler./ -Cream 47 in the front coffee cooler. The items were discarded. Lower units.

     Code MN Rule 4626.0395A2

4. Dec 12, 2024 Follow-Up Score 98
   • 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.

     The facility had black plastic covers, Styrofoam containers and Dixie coffee cups. Remove and replace with compostable or recyclable containers (1, 2, or 5 plastic. Black Plastic is not allowed). \ Citations will be given for future violations.

     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.

     The facility was missing date marking for products cooked on-site that were held more than 24 hours. Date.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     The facility did not have a Minnesota Department of Health certified food protection manager. Go to the following website to obtain: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3 Corrected on site

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

     The floors of the walk-in cooler had spilt chicken juices. Clean.

     Code MN Rule 4626.0840C

5. Oct 24, 2024 Routine Score 72
   • 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.

     The facility had black plastic containers and Styrofoam containers and coffee cups. Remove and replace with compostable or recyclable containers (1, 2, or 5 plastic. Black Plastic is not allowed).

     Code MCO 204.30A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood baffles had dust and grease build up. Clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 2

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

     The hand sink in the upstairs kitchen was blocked at the time of the inspection. Maintain access at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     The walk-in shelving was beginning to rust. Address.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Remove single-service and single-use articles made from materials that are unsafe and unclean.

     The facility was storing dough in shopping bags in the walk-in cooler. Discontinue and use food grade bags.

     Code MN Rule 4626.0500B

   • 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.

     The facility was missing date marking in the walk-in cooler for sauce. Label date.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

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

     Sauce that was being cooled was tightly covered. The product was uncovered to allow the hot air to release.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     The meat saw had old food debris. Clean more thoroughly.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     The back hand sink near the 3-comp sink and the coffee area were missing handwashing signage. Post.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Use the same detergent-sanitizer when a detergent-sanitizer is used in a cleaning and sanitizing procedure and there is no distinct water rinse between washing and sanitizing steps.

     The facility was washing, sanitizing then rinsing dishes. Discontinue. The facility must wash, rinse, sanitize, then air dry dishes in that order. The 3-compartment sink was dumped and set up correctly.

     Code MN Rule 4626.0810

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     The bulk dry ingredients (flour, sugar, etc.) were not labeled. Label with common name.

     Code MN Rule 4626.0240

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     The basement men's employee bathroom was missing handwashing signage. Post.

     Code MN Rule 4626.1440

   • Not serious Priority 2 Corrected on site

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     The coffee area hand sink was missing paper toweling. Stocked. It was stocked while on-site.

     Code MN Rule 4626.1445

   • Serious Priority 1

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

     The cream in the upstairs service area was measured at 68 F. The cream was discarded. Keep at 41 F or below, or use time as a public health control.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     The facility did not have a Minnesota Department of Health Certified Food Protection Manager certificate. Go to the following website to obtain: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Post the license so it is conspicuous to consumers.

     The City of Minneapolis license was not posted. Post.

     Code MN Rule 4626.1755B

   • Serious Priority 1

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

     The facility could not locate their employee illness log. Attached is the employee illness log. Print out, use and have accessible.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     The facility could not locate their food thermometer. Provide and use.

     Code MN Rule 4626.0705A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not locate their chlorine sanitizer test kit. Provide.

     Code MN Rule 4626.0715