Kado No Mise/kaiseki Furukawa

Year by year

Inspections

1. Jul 9, 2026 Follow-Up Score 100

   Result: Complete.

2. Jun 25, 2026 Routine Score 86
   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Cooked okra and cooked squash in the Cold Station 1 Cooler were observed cooling with cling film tightly covering the foods before they had completely cooled. Discussed with Chef that foods need to be cooled with the lids off to allow for most safe and rapid cooling. Chef pulled off the cling film on both containers to allow the products to finish cooling uncovered. Cool foods unstacked, uncovered and spread out for most rapid cooling.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Cooked rice for sushi was observed being used under Time as a Public Health Control (TPHC), but there was no written plan available to review at the time of inspection. Provided written TPHC plan to operator with emailed report. Complete TPHC plan and keep on site for review during inspection.

     Code MN Rule 4626.0408A

   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     The last date of sale was not provided on the shellstock tags kept on file at the time of inspection. Discussed with Chefs that this is an important piece of tracing information that is required to be documented on each tag when the last of the shellstock lot is sold out. Provided shellstock guidance document with emailed report. Write the date the last shellstock is sold from each lot on the tag before filing.

     Code MN Rule 4626.0220B

   • Not serious Priority 2

     A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.

     Facility uses sodium nitrate pink salt to cure an animal food item served on the menu without a HACCP (hazard analysis for critical control points) plan. Discussed with Chefs that foods that are cured with sodium nitrate pink salt must be used under an approved HACCP plan. Provided link to City of Minneapolis HACCP information with emailed report for operator to read through and decide if they would like to pursue a HACCP plan for curing. Consult City of Minneapolis HACCP team (contact provided with emailed report) to pursue HACCP plan for curing.Discontinue using sodium nitrate pink salt without an approved HACCP plan.

     Code MN Rule 4626.0415B

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

     Creme fraiche is being fermented at room temperature without an approved HACCP (hazard analysis for critical control points) plan. Discussed with Chefs that TCS foods that are fermented must be used under an approved HACCP plan. Provided link to City of Minneapolis HACCP information with emailed report for operator to read through and decide if they would like to pursue a HACCP plan for fermentation of TCS foods. Consult City of Minneapolis HACCP team (contact provided with emailed report) to pursue HACCP plan for fermentation .Discontinue fermenting TCS foods without an approved HACCP plan.

     Code MN Rule 4626.0415C

   • Serious Priority 1 Corrected on site

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Pickled radish (5/29), pickled carrots (6/15) and pickled parsnips (6/12) are being hot brined and were observed being used for longer than 7 days. Any pickled foods being hot brined and kept for longer than 7 days is not a safe food handling practice without an approved HACCP plan. Chef pulled these items from restaurant use. Either: Discontinue hot brining non-TCS pickled foods for extended shelf life or Use hot brined pickled foods within 7 days with day 1 being the day the food was made or opened.

     Code MN Rule 4626.0405A

   • Not serious Priority 3

     Before engaging in an activity that requires a HACCP plan, a license applicant or licensee? shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified? in part 4626.1735

     Cooked apples were observed being vacuum sealed (reduced oxygen packaged) for longer than 48 hours without a reduced oxygen packaging (ROP) HACCP Plan. There is a ROP HACCP plan for the facility but it is only approved for raw gyoza and chicken meatballs and is not approved for cooked foods. Discard cooked apples and do not use ROP procedures for foods that are not approved in the facility's HACCP plan.

     Code MN Rule 4626.1730A

3. May 16, 2025 Routine Score 92
   • Serious Priority 1 Corrected on site

     Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.

     A bottle of sanitizer was observed stored on counter top next to food. Discussed with Chef that chemicals should be stored below or adequately away from food. Chef immediately moved sanitizer bottle to lower shelf away from food. Keep sanitizer away from food, food equipment and utensils so that there is no risk of contaminating them with sanitizer chemical.

     Code MN Rule 4626.1600

   • Serious Priority 1 Corrected on site

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Dashi (55F), Miso Soup (56F), Egg dashi mixture (55F) were observed improperly cold held in the Lowboy Cooler 3. It appeared that the dial for the cold setting had been bumped and the unit was reading approximately 50F. Most foods in the unit were non TCS, but the three listed items were discarded by Chef. Foods that were cooling in the unit were moved to another unit to finish cooling. Setting on cooler was adjusted and it was discussed with Chef that the TCS foods could be returned to the unit after the unit thermometer showed 41F or below. Maintain all cold TCS foods at 41F or below at all times.

     Code MN Rule 4626.0395A2

4. May 15, 2024 Follow-Up Score 92
   • Serious Priority 1 Corrected on site

     Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.

     Dish detergents and sanitizers were observed stored on a shelf above open clean glass bottles used for water service in the basement prep area. Chef and Owner rearranged shelf immediately so that chemicals were not stored above the bottles. Designate an approved spot for chemicals that are not above food, equipment or utensils.

     Code MN Rule 4626.1600

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Facility is using Time as a Public Health Control (TPHC) for cooked sushi rice without a written plan. TPHC procedure provided with emailed report for owner or chef to complete and keep on site. Complete plan and follow when using TPHC procedures for rice. Maintain plan on site for inspectors to review during inspection.

     Code MN Rule 4626.0408A

   • Not serious Priority 2 Corrected on site

     Limit bare hand contact with foods that are not ready-to-eat.

     Food employees were observed preparing salad ingredients with bare hands. Discussed with Chef that foods that are not going to be cooked must not be touched with bare hands. Chef intervened and instructed employees to wash hands and put on gloves before returning to their task. Food that was contaminated was discarded. Retrain employees to not touch ready-to-eat foods with their bare hands.

     Code MN Rule 4626.0225B

5. May 1, 2024 Routine Score 94
   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact

     Food employee was observed sanitizing dishes in quat sanitizer by dipping them in the sanitizer for less than 10 seconds, then placing them to dry in the 3 basin sink. Discussed with manager that when sanitizing dishes in quat sanitizer, the contact time should be at minimum 30 seconds for the dishes to be adequately sanitized. Dishes were placed back into the sanitizing sink to be sanitized properly. Retrain employees to submerge dishes in quat sanitizer for a minimum of 30 seconds.

     Code MN Rule 4626.0905C

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     A consumer advisory is not provided on the online menu for fish and duck that are served raw or undercooked. Discussed disclosure criteria with Person In Charge and will email Consumer Advisory Guidance Document from the State of Minnesota with emailed report. Provide warning to consumers on the online menu.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

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

     The handwash sinks in the counter dining area were missing signage reminding employees to wash their hands. Post signs at these handwash sinks and maintain them.

     Code MN Rule 4626.1457

6. May 18, 2023 Follow-Up Score 100

   Result: Complete.

7. May 4, 2023 Routine Score 84
   • Not serious Priority 3

     A business does not need to submit a HACCP plan for reduced oxygen packaging if foods are: 1. Labeled with date and time they were packaged, and 2. Held at 41 degrees F or less, and 3. Removed from all packaging within 48 hours of sealing.

     Observed raw meat in ROP in freezer with date marks beyond 48 hours. Instructed chef to open all ROP packages. Observed raw fish in ROP in coolers. Fish was not frozen. Fish discarded. ROP is being done onsite without a HACCP plan and beyond the 48 hour variance. Discontinue. HACCP team contact information and website provided to chef.

     Code MN Rule 4626.0420F

   • Not serious Priority 2

     A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.

     Observed house cured mullet roe (bottarga) with a date mark of 12/22 in ROP packaging. Obtain an approved HACCP plan to cure fish/fish roe. Discarded.

     Code MN Rule 4626.0415B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Hand sink by the three compartment sink is coming off wall and staff stated it did not work. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

     Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

     Hamachi is served raw and there are no parasite destruction letters on site. Obtain a letter from the supplier that contains: 1) Name and address of the supplier 2) Species of fish 3) Exact temperature at which fish are frozen 4) The length of time fish are frozen at specific temperature

     Code MN Rule 4626.0355B

   • Serious Priority 1

     Freeze ready-to-eat raw, marinated, or partially cooked fish to -4 degrees F (-20 degrees C) or below for 168 hours (7 days) in the freezer; -31 degrees F (-35 degrees C) or below for 15 hours; or -31 degrees F (-35 degrees C) or below until solid and then stored at -4 degrees F (-20 degrees C) or b

     Fish are frozen on site for parasite destruction and staff was unaware where freezing logs were kept. Chef keeps the freezing logs and was not onsite during inspection. If logs are being kept they will be reviewed on follow-up inspection.

     Code MN Rule 4626.0350A

   • Not serious Priority 2

     Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish, records of the freezing temperatures and time to which the fish are subjected.

     Fish are frozen on site for parasite destruction and staff was unaware where freezing logs were kept. Chef keeps the freezing logs and was not onsite during inspection. If logs are being kept they will be reviewed on follow-up inspection.

     Code MN Rule 4626.0355A

   • Serious Priority 1

     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.)

     Observed sushi rice to be hot held at 120F. Staff stated this is the preferred temperature for sushi rice and 135F would be too hot. Approved options for sushi rice: - Hold rice at 135F or higher -Use time as a control- template provided with report. This must be available during inspections and rice must be marked with time. -Obtain a HACCP plan for acidified rice

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     Remove all live animals from the establishment except as specified in rule.

     Observed a pet crab in an aquarium in the kitchen. Remove crab from kitchen and food prep areas. The aquarium and pet crab is allowed in the dining areas.

     Code MN Rule 4626.1585AB