Nyg Goups LLC

Year by year

Inspections

1. Nov 18, 2025 Routine Score 92
   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed cans of mango juice stored on the ground in the kitfchen. This was discussed and the product was to be placed on the shelves. Observed the flour containers sitting in the food prep sink. This was discussed and items were to be moved. Observed several used rugs sitting on boxes of food in the kitchen. This was discussedd and the items were moved

     Code MN Rule 4626.0300A

   • Not serious Priority 3 Corrected on site

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

     Observed the sani rag sitting on the counter rather than in a bucket. This was discussed and the rag was placed in a sani bucket.

     Code MN Rule 4626.0285B

   • Serious Priority 1

     Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.

     Observed fresh made pico sitting on the counter at 60F. This was discussed and PIC placed the item in the refrigerator.

     Code MN Rule 4626.0385B

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed no soap in the front restroom. This was discussed and operator found soap for the handwash sink.

     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

     Observed no towel supply at the front house handsink. This was discussed and the towels were brought in .

     Code MN Rule 4626.1445

2. Nov 13, 2024 Routine Score 90
   • Not serious Priority 3 Corrected on site

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

     Observed employee coats stored on food storage shelf. Use lockers or siimilar to store personal items. This was corrected onsite.

     Code MN Rule 4626.1560B

   • Not serious Priority 2 Corrected on site

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

     Observed the rear handsink blocked by equipment and supplies. Remove items and maintain clear at all times. Ths was corrected onsite.

     Code MN Rule 4626.1110AB

   • Serious Priority 1 Corrected on site

     Cook ratites, mechanically tenderized and injected meats, comminuted fish and meats, game animals commercially raised for food, and raw eggs for hot holding to or above 155 degrees F (68 degrees C) for 15 seconds or 150 degrees F (63 degrees C) for one minute, or 145 degrees F (66 degrees C) for thr

     Observed the meat on outer gyro cone at 70F, while the heat source had been turned off. This was discussed and operator turned on the heat and maintained going forward.

     Code MN Rule 4626.0340A2

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed no soap at handsinks. Maintain supply.

     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

     Observed no paper towel at handsinks. This was corrected onsite.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Only use single-service items one time.

     Observed several single-use containers being re-used for holding and storing food. Phase out this practice and supply the kitchen with fooe-grade containers.

     Code MN Rule 4626.0830