Jasmine 26 Restaurant & Bar

Year by year

Inspections

1. Aug 7, 2026 Routine Score 100

   Result: Complete.

2. Jul 17, 2025 Routine Score 100

   Result: Complete.

3. Jun 26, 2024 Routine Score 98
   • Not serious Priority 2

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

     No method of confirming dish machine rinse temperature was available. Thermolabels were left with the operator more will be ordered or a max registering thermometer will be ordered.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

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

     The dish machine guage was not accurately reading the wash and rinse temperatures. The thermolabel confirmed that the plate temperature was at least 160F achieved with a rinse temperature of 180F or higher but the guage was not showing the correct temperature. This should be repaired. The shelving in many of the prep table coolers were showing signs of rust and paint chipping. These were immediately replaced wth shelving from another prep table cooler that was no longer in use. The bar dishmachine was out of operation but is scheduled to be repaired. Dishes are being washed in the main dishroom at this time.

     Code MN Rule 4626.0735AB

   • 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

     One of the beverage dispensing nozzles had a slight build up of mold in it, but it was immediately cleaned. Be sure to disassemble the dispensors when cleaning to ensure that they are thoroughly cleaned each night.

     Code MN Rule 4626.0845E

   • Not serious Priority 3 Corrected on site

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

     Tongs were being stored on the oven door handle and where they could be easily contaminated when brushing up against dirty aprons and clothing. Be sure that untensils are stored in a way to prevent accidental contaimination.

     Code MN Rule 4626.0275C

4. Jun 20, 2023 Routine Score 94
   • Not serious Priority 3

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

     Missing poster at hand sink to remind employees to wash hands. Provide at all sinks.

     Code MN Rule 4626.1457

   • Not serious Priority 2 Corrected on site

     Clearly label working containers of toxic chemicals with the common chemical name.

     Observed unlabeled spray bottle of degreaser on site. Label as described above. Bottle was labeled immediately- corrected on site.

     Code MN Rule 4626.1595

   • Not serious Priority 2

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

     Missing device to measure rack temperature at dish machine. Obtain.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     1. Missing asterisk to identify which foods are served raw. 2. Missing disclosure statement: "These items are served raw or undercooked" Entire statement must read: "These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness." Ensure this is on all menus including online menu.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed shelving in need of cleaning. Clean and maintain.

     Code MN Rule 4626.0840C