Kiku Bistro

Year by year

Inspections

1. May 20, 2026 Routine Score 96
   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     Raw eggs were stored above produce in the walk-in cooler downstairs. Re-arrange this cooler to prevent cross-contamination opportunities.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Flooring throughout the kitchen has areas where tile is cracked, coming off of the subfloor, or grout lines are significantly eroded. This issue has caused issues to the subfloor beneath. The operator has obtained a contractor and has plans to complete the work this summer. There are some holes in the walls downstairs exposing the studs and interior of the walls creating pest harborage opportunities. Ensure all holes are sealed. Ensure all walls, floors, and ceilings are in good repair with approved finishes for the specific space.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Only use single-service items one time.

     Single use plastic containers such as Siracha bottles and ginger containers are being re-used. These plastics are not manufactured to be used multiple times. Discontinue this practice.

     Code MN Rule 4626.0830

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     There are some household plastic containers being used to store food in the sushi area and the kitchen. Remove these household plastics and obtain approved food contact surfaces for food storage.

     Code MN Rule 4626.0450BCDE

2. May 21, 2025 Routine Score 92
   • Not serious Priority 3

     Replace insect control devices used to electrocute or stun flying insects with devices that are designed to retain the insects within the device.

     Sticky fly tape hanging above the cook line. Tape was take down and discarded during the inspection. Do not use this type of pest control device above food prep and dishwashing areas.

     Code MN Rule 4626.1385A

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     Raw shrimp above cooked dumplings within the reach-in cooler. Raw eggs above produce in the walk-in cooler. Raw foods were rearranged during the inspection. Ensure that all raw proteins are storing in a way that prevents cross contamination.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

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

     Ice scoops storing directly on top of the ice machine which was dusty. Discontinue storing the scoops in this way and instead use a container that is clean for storing the scoops.

     Code MN Rule 4626.0275C

   • Not serious Priority 2

     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

     One of the hand sinks behind the sushi counter was missing paper towels. Ensure that every hand sink has a supply of paper towels near them to encourage frequent and effective handwashing.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Cooked rice was cooling filled in a bowl about 6 inches deep. When cooling without the help of ice ensure that the food is not filled above 2 inches and remains uncovered.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Back up bags of ice storing directly on the floor of the walk-in freezer. Discontinue storing these bags directly on the ground and instead elevate them at least 6 inches off of the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     Multiple examples of thawed fish still storing in the ROP packaging in the sushi reach-in cooler. Once frozen ROP fish is taken out of the freezer open the package to allow oxygen in. Freezer pull date/time verified for these examples.

     Code MN Rule 4626.0380E

   • Not serious Priority 3

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

     Black plastic takeout containers being used. Use up this inventory then discontinue buying and stocking black plastic. Replace with approved takeout packaging. Factsheet provided with the report.

     Code MCO 204.30A

3. Jun 7, 2024 Follow-Up Score 98
   • 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.

     Most of the fish supplier letters do not contain a list of the species that the parasite destruction practices apply to. Update these supplier letters to include the specific fish species.

     Code MN Rule 4626.0355B

4. May 24, 2024 Routine Score 86
   • Not serious Priority 3

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

     Multiple hand sinks do not have handwashing reminder signage near them. Sample signage included with this report. Ensure that all hand sinks have reminder signage near them.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     Dish machine unable to provide water with a plate temperature of at least 160 degrees F after multiple runs. Service unit as needed to ensure that it's in proper working condition.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Lead sushi chef was handling cut cucumber with his bare hands. Chef was retrained on proper glove use. Ensure that ready to eat foods are not handled with bare hands.

     Code MN Rule 4626.0225A

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Wet wiping cloths were storing on the counter top when not in use. Store wiping cloths inside sanitizing solution when not in use.

     Code MN Rule 4626.0285B

   • Serious Priority 1

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

     Multiple examples of TCS foods such as raw fish holding in topside sushi cooler between 47-49 degrees F. Stocking methods were reviewed during the inspection. Ensure that all cold TCS foods are holding at or below 41 degrees F.

     Code MN Rule 4626.0395A2

   • 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.

     Most of the fish supplier letters do not contain a list of the species that the parasite destruction freezing practices applies to. Update these supplier letters to include which fish species these freezing practices specifically apply to.

     Code MN Rule 4626.0355B

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     Plate temperature inside the dish machine was only able to reach 129 degrees F after three attempts. Alternative manual dish washing practices were reviewed during the inspection and service call was to be placed. Ensure that the plate temperature within the machine reaches at least 160 degrees F. during the cycle.

     Code MN Rule 4626.0905B

5. Jun 2, 2023 Routine Score 98
   • Not serious Priority 3

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

     Observed handwash signage missing from handwash sink in bar area. Ensure all handwash sinks have proper signage.

     Code MN Rule 4626.1457

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed no handsoap at handwash sinks in sushi prep area. This was corrected on site by the operator during the inspection.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed beverage gun nozzles with food debris and film. Clean gun nozzles nightly to prevent accumulation.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

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

     Observed oven tongs hanging from stove door handle. Store in use utensils in a clean and sanitary location.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     Observed temperature gauge of dish machine to be inaccurately measuring water temperature. Repair/replace temperature gauge.

     Code MN Rule 4626.0735AB