Hibachi Daruma

Year by year

Inspections

1. Aug 2, 2025 Routine Score 88
   • Serious Priority 1

     Cook fish and meat to 145 degrees F (63 degrees C) or above for 15 seconds.

     Observed steak bites cooked to a temperature of 125 degrees F. Cook meat to a temperature of 145 or above for 15 seconds.

     Code MN Rule 4626.0340A1B

   • Serious Priority 1

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

     Raw shrimp measured at 54 degrees F, raw beef measured at 45 degrees F, and cooked chicken measured at 44 degrees F. Person-in-charge instructed to dispose of raw shrimp. Keep all cold TCS foods at a temperature of 41 degrees F or less.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

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

     No employee illness log provided upon request. Keep a employee illness log of food service employees including symptoms of vomiting and diarrhea.

     Code MN Rule 4626.0040C

2. Sep 17, 2024 Routine Score 100

   Result: Complete.

3. Aug 3, 2023 Routine Score 96
   • Serious Priority 1

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

     Observed mixed chopped vegetables in veggie cooler at 53F. Operator stated that these had been in the cooler roughly two hours, but the cooler was frequently opening and closing. Also observed raw beef at 46F and shrimp at 43F in protein cooler. This cooler was also being used to cool cooked chicken, which was measured at 111F after approximately one hour. Advised operator to lower temperature of units as necessary to keep TCS foods at or below 41F.

     Code MN Rule 4626.0395A2