RAAG PROGRESSIVE INDIAN RESTAURANT

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Inspection history

1. May 20, 2026

   ✓
   2 violations

   • "(a) Notwithstanding the provision of sections 188.450 and 188.510(7), the city council may issue a food license for the operation of a food cart in a kiosk on private property in accordance with the provisions of this section. (b) Application for a kiosk food cart license shall be made upon forms provided by the department of licenses and consumer services and shall require information necessary to verify that the terms and conditions of this section have been met. (c) Each food cart shall be separately licensed and may operate only at the location specified in the license. The food cart must at all times be readily observable by city inspectors in the course of their inspection duties. Every location for an indoor food cart shall comply with all applicable provisions of building and fire codes, including those relating to ingress, egress and passageway clearance. (d) Each food cart license holder shall have the written consent of the property owner to its operation at the licensed location. (e) All kiosk food cart licenses shall expire on April first of each year subject to renewal year to year thereafter. (f) The provisions of subsections 188.510(4), (6), (8), (9), (10), (11), and (12) of this Code, relating to sidewalk food carts shall also apply to kiosk food carts, and such provisions are incorporated herein as though fully set forth in writing. However, the manager of environmental health may adopt regulations authorizing dimension limitations for kiosk food carts that exceed the limitations in subsection 188.510 (4) for sidewalk food carts. (g) The menu for kiosk food cart vendor shall be limited to espresso-type drinks and other non-potentially-hazardous foods as determined by the manager of environmental health. (h) Fully operational and stocked toilet facilities and lavatory must be convenient to employees and be available at all hours of operation of the kiosk. (i) The manager of environmental health shall publish and may amend from time to time a set of guidelines relative to the servicing and maintenance of a kiosk food cart vendor. (j) No application for a license shall be accepted for filing unless applicant files therewith plans and specifications for the cart which have been approved by the manager of environmental health. (k) The annual license fee for each kiosk cart food vendors license shall be those fees described in section 188.250 of this Code. (l) Each application for a kiosk cart food vendors license shall comply with the site plan review standards as described in section 530.10 of this Code. (m) All kiosks licensed under this chapter shall be designed to be directly accessible from a motor vehicle so that items sold are passed directly from a service window to the driver of the waiting motor vehicle. (99-Or-119,§ 1, 10-29-99; 2000-Or-079, ? 5, 8-11-00) "
   • Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.

2. May 12, 2025

   ✓
   2 violations

   • Post the Certified Food Protection Manager certificate.
   • Clean non-food contact surfaces of equipment. Keep them clean.

3. May 1, 2025

   ✕
   8 violations

   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Have a test kit for the type of sanitizer used.
   • Equipment food-contact surfaces and utensils must be clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Have hand soap at all handwashing sinks.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Post the Certified Food Protection Manager certificate.
   • Provide and maintain a chemical sanitizer other than chlorine, iodine or a quaternary ammonium compound according to the US EPA registered label use instructions.

4. May 14, 2024

   ✓
   3 violations

   • 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.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

5. May 2, 2024

   ✕
   8 violations

   • 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.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.
   • Provide outside receptacles and waste handling units for refuse, recyclables, and returnable that have tight-fitting lids, doors, or covers.
   • The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

6. May 3, 2023

   ✕
   5 violations

   • Equipment food-contact surfaces and utensils must be clean.
   • Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
   • Separate raw animal foods from ready-to-eat foods.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Post the Certified Food Protection Manager certificate.