Restaurant · Minneapolis, MN

Sanag Restaurant Ldt

Name: Sanag Restaurant Ldt
Address: 1201 Lake St E, Minneapolis, MN

1201 Lake St E

Last inspected Oct 28, 2025 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Routine

Oct 28, 2025

Complete

Official score: 94 · Understand this area’s scale

4 recorded violations

minorCode MN Rule 4626.0033DPermits, training, and postings

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

Observed no Certified Food Protection Manager certificate on-site. Post a copy of your MN-issues certificate.

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 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 Styrofoam to-go containers being used on-site. Per the city of Minneapolis Green To Go ordinance, Styrofoam to-go containers are not allowed. All to-go containers must be either reusable, recyclable, or compostable. More information has been provided with the report. If Styrofoam containers continue to be used. A citation will be issued.

In plain English

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

More about other finding

majorCode MN Rule 4626.0400AFood source and labeling

Official wording

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.

Inspector’s notes

Observed cooked meat in walk-in cooler without any datemarking. According to our conversation with the kitchen manager, the food was prepared a couple of days ago. All TCS food prepared on-site and held over 24 hours must be properly datemarked.

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

criticalCode MN Rule 4626.0395A1Food temperature

Official wording

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.)

Inspector’s notes

Observed cooked beans and a spinach stew in the stove top holding at 89F. Per conversation with the kitchen manager, the items are extra to replace food in hot holding well when running low. Kitchen manager was asked to reheat food and keep at proper hot holding temperatures. All TCS food must be under mechanical hot or cold holding or undergoing a cooling process.

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

Official record from Minneapolis Health Department, Oct 28, 2025 · Original Source

Follow-Up

Oct 29, 2024

Complete

Official score: 96 · Understand this area’s scale

2 recorded violations

criticalCode MN Rule 4626.0360DFood temperature

Official wording

TCS foods reheated for hot holding must be heated to the required temperature within 2 hours.

Inspector’s notes

Observed lamb meat holding at 117F and chicken at 107F in electric hot box. Per PIC, food was left out on prep table for a long time after placing it in hot holding. Meat was reheated from cold holding.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.1040BWater, plumbing, and sewage

Official wording

Keep the plumbing system in good repair.

Inspector’s notes

Observed the hot water handle broken from the handwashing station near the 3-comp sink. Hot water has been turned off. Repair immediately.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Minneapolis Health Department, Oct 29, 2024 · Original Source

Routine

Oct 15, 2024

Complete

Official score: 84 · Understand this area’s scale

8 recorded violations

majorCode MN Rule 4626.0030DEFGHIHandwashing

Official wording

The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.

Inspector’s notes

Person In Charge was not able to demonstrate knowledge of food reheating and cooling. Per conversation with PIC there is no date marking system for prepared meat 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

TCS foods reheated for hot holding must be heated to the required temperature within 2 hours.

Inspector’s notes

Observed fried chicken in hot holding electric box at 86F. Per conversation with PIC, fried chicken was placed in hot holding from walk-in cooler. PIC refired the chicken to 192F. A conversation was had with PIC regarding reheating requirements for hot holding.

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.1110ABHandwashing

Official wording

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

Inspector’s notes

Observed soap and sanitizer dispensers placed directly in handwashing station. Handwashing station is blocked and not able to be used. Handwashing stations shall not be used for purposes other than handwashing.

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 a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Observed "Wash Your Hands" signage missing from all handwashing sinks. Print signage and post as requested. The poster shall be in all handwashing sinks including restrooms.

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

Observed no Certified Food Protection Manager certificate on-site. Post copy as requested.

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 4626.0275CCleaning and sanitizing

Official wording

Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

Inspector’s notes

Observed in-use tongs hanging from oven door handle. Do not place in-use tongs in oven, place in a clean place to prevent contamination.

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

criticalCode MN Rule 4626.0040COther

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

Observed no employee illness log on-site. An employee illness log has been provided with the report.

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 4626.0395A1Food temperature

Official wording

Inspector’s notes

Observed a large amount of cooked camel meat in stove top holding at 55F. PIC mentioned that food was a working supply. Food amount is too large to be a working portion, PIC was asked to reduce the amount of food or hot hold.