Ramen Kazama

Year by year

Inspections

1. Jun 18, 2026 Routine Score 96
   • Serious Priority 1

     The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

     Observed operator could not produce illness policy for employees. Ensure employees are educated & sign off on current policy. Discussed with PIC at time of inspection.

     Code MN Rule 4626.0040A

   • Not serious Priority 3 Corrected on site

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     Observed fly strip over food prep areas in kitchen. Ensure insect controlling devices are placed so they do not contaminate food & food contact surfaces. At time of inspection PIC removed fly strips.

     Code MN Rule 4626.1385B

2. Jun 27, 2025 Follow-Up Score 100

   Result: Complete.

3. Jun 13, 2025 Routine Score 86
   • Serious Priority 1 Corrected on site

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Observed sanitizer in dish machine was below the required 50ppm. Ensure sanitizer is at the proper concentration to prevent pathogen growth on food contact surfaces. At time of inspection PIC replaced sanitizer and tested dish machine at 100PPM.

     Code MN Rule 4626.0805C1

   • 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 quat solution tested below the required 150PPM at three compartment sink. Ensure quat solution is at the proper concentration to prevent pathogen growth on food contact surfaces.

     Code MN Rule 4626.0805C3

   • Not serious Priority 2

     Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.

     Observed sanitizer was out at dish machine and low at three compartment sink dispenser. Ensure the PIC is testing the concentration often to ensure proper sanitizing.

     Code MN Rule 4626.0815

   • Serious Priority 1 Corrected on site

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

     Observed broth bases (43F) and rendered animal fats being kept on counter for service (44F). Observed garlic and oil mixture being kept at room temperature for service (68F). Observed mayo mixture being held on ice on service line. Ensure all time/temperature controlled for safety (TCS) foods are being held under mechanical cold-hold (41F and below), or hot-hold (135F and above). PIC was setting up the line for service, PIC discarded the garlic oil, and moved the broths, and mayo into cold-holding. Discussed keeping all TCS foods under mechanical temperature control.

     Code MN Rule 4626.0395A2

4. Jun 25, 2024 Follow-Up Score 100
   • Not serious Priority 3

     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.

     Observed manager has taken food safety class but must submit it to the state to receive the CFPM. Ensure at least one person has a valid Minnesota Food Protection Manager Certificate.

     Code MN Rule 4626.0033A

5. Jun 11, 2024 Routine Score 82
   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Observed excess items in basement. Ensure only items necessary for the food business using the facility is stored on site to prevent harborage.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     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.

     Observed no one that works at the facility with a Minnesota Department of Health Certified Food Protection Manager (CPFM) certificate. Ensure at least one person with the responsibility of overseeing food workers and operations has a valid certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Observed expired business license posted. Ensure current business license is posted.

     Code MCO 188.390

   • 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.

     Observed time/temperature controlled for safety (TCS) food with expired date marks in three door cooler #1. Items with expired date marks: cooked mushrooms (6/2), cooked carrots (6/1), and no date mark on cooked pork belly. At time of inspection PIC discarded mushrooms, carrots and date marked pork belly. Ensure TCS foods are discarded after seven days after prepared.

     Code MN Rule 4626.0405A

   • 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 hot-holding cooked potatoes, cooked carrots, cooked mushrooms, soft-boiled eggs, and cooked tomatoes hot-holding between 118F- 130F. Ensure all hot-holding foods are at 135F minimum to prevent pathogen growth. At time of inspection PIC discarded the eggs. and reheated the potatoes, carrots, mushrooms, and potatoes to 175F-200F for hot-holding.

     Code MN Rule 4626.0395A1

   • Serious Priority 1 Corrected on site

     Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.

     Observed hot-holding cooked potatoes, cooked carrots, cooked mushrooms, soft-boiled eggs, and cooked tomatoes were not reheated to 165F before hot-holding. At time of inspection PIC discarded the eggs and reheated the potatoes, carrots, mushrooms, and potatoes to 175F-200F for hot-holding within the two hours allowed. Ensure previously cooked TCS foods are reheated to 165F before being hot-held at a minimum of 135F.

     Code MN Rule 4626.0360A

   • Not serious Priority 3 Corrected on site

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

     Observed wiping bucket below the required concentration (100PPM for Quaternary Ammonium solution) for holding wiping cloths. At time of inspection PIC refilled bucket with sanitizer at the proper concentration. Retested at 200ppm.

     Code MN Rule 4626.0285B

   • Serious Priority 1

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

     Observed server use bare hands to place Nori onto dishes for service. At time of inspection discussed with PIC to ensure ready-to-eat foods are protected, discussed using gloves or a utensil to place nori onto food prior to service.

     Code MN Rule 4626.0225A

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Observed boxes of single-use items stored on the basement floor. Ensure single-use items are stored at least six inches off the floor and protected.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.

     Observed food employees recontaminate their hands after washing by touching sink faucet. Ensure hands are being properly washed by turning off faucets with paper towels as to not recontaminate hands.

     Code MN Rule 4626.0070C

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Observed hot-holding temperatures were below proper range, observed employees using bare hand contact with ready to eat food, observed employees recontaminate hands after washing. The person in charge must ensure employees are following proper food safety procedures when working to prevent illness.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 3

     Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.

     Observed rice paddle stored in container of water at 68F. Ensure in-use utensils are stored in an approved method like under running water, a clean, sanitized surface, or in the food with the handle up.

     Code MN Rule 4626.0275F

6. Jun 27, 2023 Follow-Up Score 100
   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     In basement there was one room filled with miscellaneous items and very cluttered. Remove items that are not pertinent to the operation of the restaurant to prevent harborage for rodents. This is being worked on.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     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.

     There was no state certified food manager for the establishment. Obtain and post a copy of CFPM certificate in a conspicuous location. Owner to renew his CFPM Certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     There was no up-to-date store license posted. Obtain and post valid store license.

     Code MCO 188.390

   • Not serious Priority 3 Corrected on site

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     Fly strip relocated by owner while present.

     Code MN Rule 4626.1385B

7. Jun 13, 2023 Routine Score 88
   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     In basement there was one room filled with miscellaneous items and very cluttered. Remove items that are not pertinent to the operation of the restaurant to prevent harborage for rodents

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     In the basement observed that the ceiling above food and utensil storage area was of oen stud construction. Install a smooth, washable ceiling over these items or relocate items to an approved location.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     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.

     There was no state certified food manager for the establishment. Obtain and post a copy of CFPM certificate in a conspicuous location.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     Observed employee preparing food on a table in dining room. This is not an approved prep area as there are no hand wash sinks available for hand washing close to that area. Discontinue all food prep in dining area.

     Code MN Rule 4626.1070A

   • Not serious Priority 2

     Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.

     Observed an employee wash hands at kitchen food prep sink instead of in a designated hand wash sink. Employees to wash hands in a hand sink.

     Code MN Rule 4626.0080

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     There was no up-to-date store license posted. Obtain and post valid store license.

     Code MCO 188.390

   • Not serious Priority 2

     Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

     There was no designated person in charge at time of inspection - employee working in kitchen had a small child running through kitchen. Comply with above when kitchen is in use.

     Code MN Rule 4626.0025

   • Not serious Priority 2

     The person in charge must ensure only authorized persons are permitted in food preparation, food storage, and warewashing areas of the establishment.

     There was a child about 3 years old running about in kitchen and drinking out of a cup at kitchen prep table. No children are allowed to be in kitchen - there are deep fat fryers, stoves, ovens and sharp knives which are dangerous for children.

     Code MN Rule 4626.0035B

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Observed 2 open soda cans and a child's open drinking cup on kitchen prep table. Small child was drinking out of open cup at kitchen prep table and employee was chewing on a lollipop while working in kitchen. Comply with above.

     Code MN Rule 4626.0105B

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed employee pick up small child and return to work prepping food with no hand washing in between. Please discuss proper hand washing with all employees.

     Code MN Rule 4626.0075B-J

   • Not serious Priority 3

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     Observed a fly strip hanging over food prep sinks. Relocate fly strip away from a food prep area.

     Code MN Rule 4626.1385B