Jamison Hibachi Kitchen

Year by year

Inspections

1. May 17, 2025 Routine Score 96
   • 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.

     NO CFPM EMPLOYED AT TIME OF INSPECTION. PLEASE EMPLOY 1 FULL TIME CFPM.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     NO EMPLOYEE ILLNESS RECORD LOG BEING KEPT. OPERATOR DOWNLOADED A COPY OF THE EMPLOYEE ILLNESS LOG FROM MDH WEBSITE DURING INSPECTION. OPERATOR WAS INSTRUCTED TO PRINT LOG AND MAINTAIN ON SITE.

     Code MN Rule 4626.0040C

2. May 18, 2024 Routine Score 94
   • Not serious Priority 3

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

     No handwashing sign at handwashing sink - provide.

     Code MN Rule 4626.1457

   • 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.

     No certified food protection manager (CFPM). Employ a CFPM and post a copy of their certificate onsite. Information on how to obtain can be found at the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     No employee illness log. An electronic illness log will be sent along with the report. Print and have the illness log onsite.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Food truck uses chlorine, but does not have test kit. Obtain a kit to test your sanitizer.

     Code MN Rule 4626.0715

3. Aug 12, 2023 Routine Score 80
   • Serious Priority 1

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

     1. Observed commercial BBQ and Buffalo sauce that read, keep refrigerated after opening, stored on shelf. Keep stored inside refrigerator. 2. Observed large bin of cooked rice stored on counter. Needs to be kept in refrigerator, especially when cooling.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

     1. Observed one 2 door lowboy refrigerator on the truck. 2. Observed 3 boxes of frozen meat on counter. 3. Observed multiple pans placed on the stove and/or stacked on top of each other. Based on observations, more equipment is necessary to meet code listed above.

     Code MN Rule 4626.0675

   • Serious Priority 1

     Food workers must wash their hands before starting food preparation tasks.

     Hand sink was off during inspection due to power issues. You may not operate without having running water to allow for proper hand washing.

     Code MN Rule 4626.0075A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Missing soap at hand sink. Provide.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Missing paper towels at hand sink. Provide.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     No person shall operate a mobile food vehicle in the city without a valid license required under this section. To the extent authorized in any such license granted under the provisions of this section, the licensee may conduct such licensed business on the public sidewalk or curbside on the street n

     Observed an igloo cooler with drinks and ice stored outside of the food truck. Employee made beverage outside of the truck. Discontinue this practice.

     Code MCO 188.485

   • 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

     Based on number and types of violations, active managerial control is lacking. The person in charge must demonstrate and follow proper food safety requirements.

     Code MN Rule 4626.0035DGHIKM

   • Serious Priority 1

     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.)

     Measured food (chicken-107, shrimp-124) below 135 degrees. Instructed to reheat to 165 degrees.

     Code MN Rule 4626.0395A1