INDIGENA LLC

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Oct 7, 2026

   ✕
   14 violations

   • Keep all intake and exhaust air ducts and filters clean.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • 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.
   • Label all containers of food and food ingredients with their common name.
   • 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
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Have a test kit for the type of sanitizer used.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Train employees on effective steps to follow for the cleanup of vomit or diarrhea.