Gyu-kaku Mn

Year by year

Inspections

1. May 15, 2026 Routine Score 96
   • Not serious Priority 3 Corrected on site

     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.

     Observed thawed raw tuna in ROP packaging in reach in cooler. Ensure before thawing reduced oxygen packaging fish is removed from the packaging before thawing. At time of inspection PIC discarded the fish.

     Code MN Rule 4626.0380E

   • Serious Priority 1 Corrected on site

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

     Observed food employee cutting lemons for drinks wearing one glove with knife, and bare-hand-contact on the lemons. Ensure bare hand contact is never used on ready-to-eat foods. Discussed with food employee. PIC discarded lemons.

     Code MN Rule 4626.0225A

2. May 28, 2025 Follow-Up Score 96
   • Serious Priority 1 Corrected on site

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

     Observed hardboiled eggs at 50F in prep table. PIC discarded at time of inspection. Discussed moving eggs to drawer coolers and non-tcs foods in top. Ensure all temperature controlled for safety (TCS) foods are kept at 41F and below to prevent pathogen growth.

     Code MN Rule 4626.0395A2

3. May 13, 2025 Routine Score 90
   • Not serious Priority 3 Corrected on site

     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.

     Observed frozen, commercially reduce oxygen packaged (ROP) salmon in walk-in cooler, thawing without being removed from packaging. Ensure ROP fish is removed from packaging prior to being thawed. At time of inspection PIC opened the packaging.

     Code MN Rule 4626.0380E

   • Not serious Priority 2 Corrected on site

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

     Observed sanitizer bucket in handwashing sink behind prep cooler #1. Ensure handwashing sinks are accessible at all times and are used exclusively for hand washing purposes. PIC removed the bucket at time of inspection and discussed hand washing sink uses with food employees.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     Observed rice and other utensils being stored in water at room temperature. Ensure in-use utensils are being stored in one of the following ways: 1. A clean, sanitized surface. 2. In the food with the handle above the food level. 3. In running water of sufficient velocity to remove food particles. 4. In water at 135F and above.

     Code MN Rule 4626.0275C

   • Serious Priority 1 Corrected on site

     Clean and sanitize food-contact surfaces of equipment and utensils: 1. before each use with a different type of raw animal food; 2. each time there is a change from working with raw foods to working with ready-to-eat foods; 3. between uses with raw fruits and vegetables and TCS foods; 4. before usin

     Observed prep sink with pieces of raw chicken inside and fresh bell peppers on side board getting ready to be washed. Ensure food equipment is clean and sanitized between raw animal foods and ready-to-eat foods by washing, rinsing, and sanitizing food-contact equipment between uses. At time of inspection PIC had food workers clean the sink, discard any contaminated vegetables before continuing food prep.

     Code MN Rule 4626.0845A

   • Serious Priority 1 Corrected on site

     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 tail soup on stove at 125F. Ensure all hot-holding foods are maintained at 135F and above to prevent pathogen growth. At time of inspection PIC rapidly reheated the soup to 168F and hot-held. Discussed using a hot-holding unit for the soup instead of the stove.

     Code MN Rule 4626.0395A1

4. May 23, 2024 Follow-Up Score 100

   Result: Complete.

5. May 10, 2024 Routine Score 86
   • Serious Priority 1

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

     Hard boiled eggs (48F) and Pork Belly (52F) were observed stored in the Appetizer Cooler above 41F at the time of inspection. Discussed with manager who stated that the corner of the cooler has been having difficulty keeping cold temperatures lately. Discussed possible rearranging cooler if one side is having issues keeping foods cold Instructed discard of those two foods 4 hours after they had been placed there. Coconut milk (48F) and mango puree (50F) in the bar area were stored out of refrigeration at the time of inspection. Discussed with manager that foods left out at room temperature can grow bacteria that can make people sick and that foods should be stored in the bar cooler and pulled out when needed, then returned to refrigeration. Keep cold TCS foods at 41F or below at all times to prevent harmful bacterial growth in these foods.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

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

     There was no independent tool on site to measure the hot water sanitization temperature of the high temperature dish machine's rinse cycle. Discussed with manager the different options that they can use, such as a maximum registering thermometer, or stickers or labels that indicate that 160F has been reached. Provide a means to test the dish machine's hot water sanitization temperature and maintain on site at all times.

     Code MN Rule 4626.0710B

   • Serious Priority 1

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

     At the time of inspection, there was no way to track employee illness reports and when they are allowed back to work. Provided Employee Illness Log from the Minnesota Department of Health (MDH) for facility to use or model after in tracking reportable symptoms and illnesses. Keep log and update it with each employee illness occurrence and maintain on site for inspectors to review during inspections.

     Code MN Rule 4626.0040C

   • Serious Priority 1 Corrected on site

     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.)

     Broth was observed hot holding on the stove top at 125F at the time of inspection. Discussed with Person In Charge that hot foods must be kept hot at 135F or higher at all times to prevent bacterial growth that can make people sick. Broth was refilled on the stove within the last hour, so it was rapidly reheated to 190F within 1 hour to correct. Retrain staff to monitor hot holding temperatures and reheat hot foods rapidly to 165F or higher. Maintain all hot TCS foods at 135 or higher at all times.

     Code MN Rule 4626.0395A1

6. May 23, 2023 Routine Score 96
   • Serious Priority 1

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     OBSERVED QUATERNARY AMMONIUM CONCENTRATION AT 50 PPM. EMPLOYEE CORRECTED AT TIME OF INSPECTION TO 200 PPM. MAINTAIN QUATERNARY AMMONIUM CONCENTRATION BETWEEN 200-400 PPM.

     Code MN Rule 4626.0805C3