Desi Girls LLC

Year by year

Inspections

1. Feb 5, 2026 Routine Score 96
   • Not serious Priority 2

     Replace food temperature measuring devices that are not accurate to plus or minus 2 degrees F.

     Food thermometer was measured for accuracy at the time of inspection and it was 3-4F off. Discussed with owner that food thermometers need to be accurate to +/- 2F. Recalibrate or replace thermometer and maintain accurate to +/- 2F at all times during operation.

     Code MN Rule 4626.0555

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The food preparation sink was observed leaking water from the spout at the time of inspection. Both handles were turned off completely and faucet still was leaking. Owner stated that they had put in a request to repair to the landlord, but the plumber was not coming until later that week. Repair sink so that it does not leak and waste water. Maintain plumbing in good repair at all times.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

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

     Handwash sink next to the food preparation sinks had a weak stream of water for washing hands. Owner stated that repair for the handwash sink had also been requested for the handwash sink through the landlord. Repair handwash sink so that it can be accessed for handwashing by employees at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Bulk food utensils must have their handles out of the food. If there is a cover around the utensil, then the utensil must be on a cord. The cord must be cleanable and can not reach the floor.

     Scoops without handles were observed being used in containers of spices in the facility at the time of inspection. Discussed with Owner that scoops need to have a designated handle extended out of the food product when stored in bulk spice containers. Retrain staff to use proper scoops that do not contaminate the food products.

     Code MN Rule 4626.0275G

2. Jan 30, 2025 Routine Score 94
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     There was no independent means of making sure the hot water sanitization rinse cycle of the high temperature dish machine. Provide a way to independently measure the sanitizing rinse of the hot water dish machine to make sure it is heating dishes to 160F or higher.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There was no chlorine sanitizer test kit for the chlorine sanitizer wiping cloth buckets. Provide and maintain on site at all times.

     Code MN Rule 4626.0715

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Fried chicken made that morning was observed cooling at 73F at 1.5 hours in the Prep Cooler 1 at the time of inspection in the upper and lower part of the prep coolers in 4 inch deep pans. This is not an effective cooling method, nor is the Prep Cooler an effective piece of equipment for cooling based on the location across from hot fryers, grills and burners. Discussed with Person In Charge that it is much faster to cool foods in the Walk In Cooler on a flat pan and they can go back and get the product after it is fully cooled for use. Staff placed the food on shallower pans in the Walk In Cooler to finish cooling. Will provide cooling guidance with emailed report. Retrain staff on cooling methods and make sure to cool in proper equipment.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     Label all food packages as required by the law.

     Packaged smoothies and small entree items were observed missing labels in the Display Cooler at the time of inspection. Discussed with staff that foods that are packaged need to be labelled with name of product, ingredient information, etc. Provided guidance document with emailed report for packaged food. Label all packaged food as required.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

     Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.

     Pressure gauge on the high temperature dish machine was observed not functioning at the time of inspection. Discussed with persons in charge that the gauge may need to be repaired or replaced by service provider. Ensure pressure gauge is functioning according to manufacturer's instructions.

     Code MN Rule 4626.0563