612 Teppanyaki

Year by year

Inspections

1. Aug 1, 2026 Routine Score 100
   • Not serious Priority 3 Corrected on site

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

     Wiping cloth bucket was not mixed during operation. Staff person mixed sanitizer bucket to 200PPM quat at the time of inspection. Have sanitizer bucket available to clean surfaces during operating hours and keep within safe and effective concentrations at all times.

     Code MN Rule 4626.0285B

2. Jul 11, 2025 Routine Score 96
   • Serious Priority 1

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

     Observed no employee illness log. Keep a log of employee illnesses including vomiting and diarrhea symptoms.

     Code MN Rule 4626.0040C

3. Jun 25, 2024 Routine Score 100
   • 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.

     Observed Styrofoam being used. Find helpful information at https://www2.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

     Code MCO 204.30A

4. Aug 29, 2023 Follow-Up Score 94
   • Not serious Priority 2

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

     The menu still does not have a complete Consumer Advisory. Add an asterisk or symbol to the menu and to the advisory statement so customers can see that they are related. Also add the sentence, "This item is raw or undercooked" before the rest of the advisory statement.

     Code MN Rule 4626.0442A

   • Serious Priority 1 Corrected on site

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

     Foods in the refrigerator were observed in the temperature danger zone, with cooked chicken at 56F and raw beef at 50F. Owner stated that it had taken longer than normal to get out to the site and start up the generator on the day of inspection. Owner discarded the cooked chicken to prevent bacterial intoxication that can occur when cooked foods are temperature-abused. The raw beef was allowed to be kept in service to be cooked off in the next two hours. The refrigerator was observed to be cooling at time of the inspection, with an air temperature of 39F.

     Code MN Rule 4626.0395A2

5. Jun 30, 2023 Routine Score 88
   • Not serious Priority 2

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

     Observed filet mignon meat being served cooked to customer preference, establishment menu did not contain consumer advisory. Discussed with PIC that undercooked steak requires a consumer advisory stating that the food may be raw or undercooked, and that consuming raw or undercooked food may increase the risk of foodborne illness. Inspector will provide information on required wording and location of advisory. Post advisory and maintain.

     Code MN Rule 4626.0442A

   • Serious Priority 1 Corrected on site

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

     Observed metal container of raw beef steak in reach in cooler on shelf above cooked chicken. Discussed with PIC that raw animal foods must be separated from ready to eat foods. Rearrange cooler to place raw animal foods on bottom shelf.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Establishment had a quat sanitizer but a test kit for a chlorine sanitizer. Obtain an appropriate test kit to measure sanitizer.

     Code MN Rule 4626.0715

   • Serious Priority 1

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

     Observed cooked chicken in reach in cooler at 43F. Discussed with operator that TCS food must be maintained at 41F or below. Operator agreed to lower temperature setting of cooler to compensate for frequent opening and closing of door.

     Code MN Rule 4626.0395A2