Roti 116 LLC

Year by year

Inspections

1. Aug 28, 2025 Routine Score 92
   • 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 chopped beef in steamtable at a temperature of 126*F and in alto shaam chopped chicken at 133*F and a container of chopped beef at 131*F. Maintain all hot TCS foods 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.

     In front counter Coldwell unit observed chickpeas at 50*F, sliced tomatoes at 45*F, corn at 43*F and yogurt at 56*F. Maintain all cold TCS foods at 41*F or less.

     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.

     No staff members hold a MN state certified food protection manage certificate. Ensure that at least one staff member holds a MN state certified food protection manage certificater. Note: Manager does have a ServSafe Certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed a black mold build-up on caulking behind 3-comp sink. Clean or replace the moldy caulking.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed that the hot water at kitchen handsink only reached a temperature of 92*F after running for several minutes. Provide hot water between 110-130*F at all hand wash sinks.

     Code MCO 188.380

   • Not serious Priority 3

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

     Observed the Coldwell unit, the 3-door lowboy and 2-door lowboy were holding an ambient temperature of 45*F. Maintain an ambient temperature of 41*F or less for these refrigerated units.

     Code MN Rule 4626.0735AB