Restaurant · Minneapolis, MN

Raag Progressive Indian Restaurant

Name: Raag Progressive Indian Restaurant
Address: 3812 50th St W, Minneapolis, MN

3812 50th St W

Last inspected May 20, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

5 inspections

Routine

May 20, 2026

Complete

Official score: 98 · Understand this area’s scale

2 recorded violations

minorCode MCO 188.530Permits, training, and postings

Official wording

(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

Inspector’s notes

Observed a new coffee cart inside the business without a kiosk cart license. Apply for license: kiosk food cart All equipment needs to be contained on the cart including ice and refrigerator. Ice must be self-draining.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

majorCode MN Rule 4626.1720BOther

Official wording

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.

Inspector’s notes

Submit food plan for kiosk food cart license.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Minneapolis Health Department, May 20, 2026 · Original Source

Verrec

May 12, 2025

Complete

Official score: 100 · Understand this area’s scale

2 recorded violations

minorCode MN Rule 4626.0033DPermits, training, and postings

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

No CFPM. A fulltime employee must pass a food safety class and register with the state. One employee passed a food safety class 09/2024 but did not register with the state. The class will have to be taken again as the state only accepts 6 months old certificates. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode MN Rule 4626.0840CCleaning and sanitizing

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Observed buildup of ice on shelves inside walk-in freezer, under condenser unit. Freezer/condenser was recently serviced 2 days prior to inspection and rechecked after inspection. Per Quality, it is in good working order. Clean ice buildup.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Minneapolis Health Department, May 12, 2025 · Original Source

Routine

May 1, 2025

Complete

Official score: 86 · Understand this area’s scale

8 recorded violations

majorCode MN Rule 4626.0710BFood temperature

Official wording

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

Inspector’s notes

Obtain device to measure rack temperature of utensils in dish machine. For example: Waterproof lollipop thermometer , 160 degree temperature labels , dish plate- plate stimulation dishwasher thermomete r. These are all examples, feel free to get any brand or variation.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

No sanitizer test kit on site. Obtain.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

majorCode MN Rule 4626.0840ACleaning and sanitizing

Official wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s notes

Observed can opener blade with old food debris. Can opener was placed in dish machine. Corrected on site.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode MN Rule 4626.0735ABEquipment and utensils

Official wording

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

Inspector’s notes

Observed frozen drippage from condenser unit in walk-in freezer. Repair.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

majorCode MN Rule 4626.1440Handwashing

Official wording

Have hand soap at all handwashing sinks.

Inspector’s notes

Missing soap at bar hand sink. Instructed to stock. Corrected on site.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

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

Inspector’s notes

Bar hand sink is being used as a dump sink. This is not approved. Dump sink and 3 compartment bar sink is completely covered by equipment and not accessible. All items need to be relocated to allow for use. Items were moved. Corrected on site.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

CFPM certificate not posted. Post.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode MN Rule 4626.0805EChemicals

Official wording

Provide and maintain a chemical sanitizer other than chlorine, iodine or a quaternary ammonium compound according to the US EPA registered label use instructions.

Inspector’s notes

3 compartment sink is attached to a line that mixes sanitizer chemical with water. The chemical attached was a container labeled multi quat 22 bottle, but the solution inside was something else, as multi quat is a pinkish red solution. There were no test strips on site. Inspector quat sanitizer strip was used and not properly reading solution. Instructed to sanitize utensils in dish machine and obtain a proper sanitizer solution.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Minneapolis Health Department, May 1, 2025 · Original Source

Follow-Up

May 14, 2024

Complete

Official score: 98 · Understand this area’s scale

3 recorded violations

minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

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.

Inspector’s notes

No CFPM. A full time employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

majorCode MN Rule 4626.0710BFood temperature

Official wording

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

Inspector’s notes

Missing device to measure surface temp of dish machine. These have been ordered per person in charge.

In plain English

More about food kept at an unsafe temperature

minorCode MCO 204.30AOther

Official wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s notes

Observed black plastic and styrofoam to go containers on site. Obtain recyclable or compostable material. Extending deadline to allow facility to use up current supply of black plastic containers.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Minneapolis Health Department, May 14, 2024 · Original Source

Routine

May 2, 2024

Complete

Official score: 88 · Understand this area’s scale

8 recorded violations

minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

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.

Inspector’s notes

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

majorCode MN Rule 4626.0710BFood temperature

Official wording

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

Inspector’s notes

Missing device to measure surface temp of dish machine. Obtain.

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.1595Chemicals

Official wording

Clearly label working containers of toxic chemicals with the common chemical name.

Inspector’s notes

Observed unlabeled degreaser and chlorine spray bottles. Instructed to label. Corrected on site.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode MCO 204.30AOther

Official wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s notes

Observed black plastic and styrofoam to go containers on site. Obtain recyclable or compostable products.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode MN Rule 4626.0420CFood temperature

Official wording

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.

Inspector’s notes

Observed vacuum sealed scallops on site in walk-in freezer. Establishment does not have a HACCP plan. Instructed to discard and discontinue practice until a HACCP plan is submitted and approved. ROP Fish HACCP plan template : https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/haccp/

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.1250AFacility maintenance

Official wording

Provide outside receptacles and waste handling units for refuse, recyclables, and returnable that have tight-fitting lids, doors, or covers.

Inspector’s notes

Observed exterior trash bins uncovered. Cover.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

majorCode MN Rule 4626.0415DFood temperature

Official wording

The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.

Inspector’s notes

Observed multiple vacuum sealed sauces on site in walk-in freezer without date marking. There is no approved HACCP plan on site for reduced oxygen packaging(ROP). Discontinue this practice. Per conversation with chef, the sauces are commercially canned mixes(deep Achaaa sauces- mango, hot lime, and mango gor-keri). Unless you can provide a letter from the supplier proving the product is non-TCS by pH and/or water activity, a HACCP plan is required.

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0400BFood source and labeling

Official wording

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.

Inspector’s notes

Observed commercially prepared sauces(Deep Achaar) and scallops in vacuum sealed bags in freezer without date marking. These items must be date marked but required a HACCP plan first.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

Official record from Minneapolis Health Department, May 2, 2024 · Original Source