SAGAL RESTAURANT INC

Order for delivery

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

Inspection history

1. Dec 9, 2025

   ✕
   3 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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.)
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

2. Nov 13, 2025

   ✕
   6 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • The business license must be posted where it can be easily seen.
   • 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.)
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

3. Oct 23, 2025

   ✕
   15 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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.
   • 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.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • 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
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Separate raw animal foods from ready-to-eat foods.
   • Store clothing and other personal items in lockers or other suitable places.
   • Sanitize food contact surfaces before using and after cleaning.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Have a test kit for the type of sanitizer used.
   • The business license must be posted where it can be easily seen.
   • 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.)
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

4. Dec 12, 2024

   ✓
   4 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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.
   • 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.
   • Clean non-food contact surfaces of equipment. Keep them clean.

5. Oct 24, 2024

   ✕
   19 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep all intake and exhaust air ducts and filters clean.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • 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.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Equipment food-contact surfaces and utensils must be clean.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Use the same detergent-sanitizer when a detergent-sanitizer is used in a cleaning and sanitizing procedure and there is no distinct water rinse between washing and sanitizing steps.
   • Label all containers of food and food ingredients with their common name.
   • Have hand soap at all handwashing sinks.
   • 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
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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.
   • Post the license so it is conspicuous to consumers.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Have a test kit for the type of sanitizer used.