Kyatchi

Year by year

Inspections

1. Sep 14, 2026 Follow-Up Score 96
   • Not serious Priority 3

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

     Observed hand washing signs missing from hand washing sinks. Ensure each handwashing sink has a sign posted. PIC stated they are ordered and will be placed this week.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed seal around back hand washing sink, three compartment sink and prep sink was in need of resealing. PIC stated maintenance has been scheduled.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed basement stairs and floors were in disrepair. Ensure floors, walls, and ceilings are smooth and easily cleanable. PIC stated maintenance has been scheduled.

     Code MN Rule 4626.1515

   • Serious Priority 1 Corrected on site

     When using time only as a public health control for up to 6 hours, discard all TCS food that exceeds 70 degrees F (21 degrees C); has been out of temperature control for more than 6 hours; or is in unmarked containers.

     Observed sushi rice using time as a public health control (TPHC) without being marked for the time it was removed from temperature control. At time of inspection PIC marked the time in the log. Ensure when using TPHC the written procedures are being followed and the food is marked for the time it is taken out of temperature control.

     Code MN Rule 4626.0408C

2. Aug 31, 2026 Routine Score 84
   • Not serious Priority 3 Corrected on site

     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 in-use utensils in dirty water at 68F at oven prep cooler. Ensure in-use utensils are stored in clean water maintained at 135F or on a clean, sanitized surface. At time of inspection food employee put utensils and container in dish machine.

     Code MN Rule 4626.0275F

   • Not serious Priority 3

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

     Observed front hand washing sink at sushi counter was missing a sign reminding employees to wash their hands.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed seal around back hand washing sink, three compartment sink and prep sink was in need of resealing.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed basement stairs and floors were in disrepair. Ensure floors, walls, and ceilings are smooth and easily cleanable.

     Code MN Rule 4626.1515

   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed hardboiled eggs cooling in a container with the lid on. Ensure when cooling time/temperature controlled for safety (TCS) foods the food is thin, uncovered, and spread out to ensure the time/temperature requirements for cooling are met. At time of inspection PIC discarded the eggs.

     Code MN Rule 4626.0390B

   • Serious Priority 1 Corrected on site

     When using time only as a public health control for up to 6 hours, discard all TCS food that exceeds 70 degrees F (21 degrees C); has been out of temperature control for more than 6 hours; or is in unmarked containers.

     Observed sushi rice using time as a public health control (TPHC) without being marked for the time it was removed from temperature control. At time of inspection PIC marked the time in the log. Ensure when using TPHC the written procedures are being followed and the food is marked for the time it is taken out of temperature control.

     Code MN Rule 4626.0408C

   • 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

     Observed no paper towels or paper towel dispenser at sushi station hand sink. Ensure all hand washing sinks are provided with paper towels, soap, wastebasket, and a sign designating the hand washing sink.

     Code MN Rule 4626.1445

   • Serious Priority 1 Corrected on site

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

     Observed food employee plate garnishes with bare hands. Ensure bare hand contact is not used on ready to eat foods to prevent contamination and the spread of pathogens. At time of inspection contaminated food was discarded, and the PIC directed the food employee to wash their hands and put on gloves.

     Code MN Rule 4626.0225A

   • Serious Priority 1 Corrected on site

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed marinated hard boiled eggs at 50F in closed container in walk-in cooler 7 hours after being cooked. Ensure an effective method for cooling is used when cooling time/temperature controlled for safety foods from 135F to 70F in two hours, then 70F to 41F in four hours, for a total of 6 hours from 135F-41F. At time of inspection PIC discarded the eggs.

     Code MN Rule 4626.0385A

3. Aug 27, 2025 Routine Score 96
   • Not serious Priority 2

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

     Observed time/temperature controlled for safety (TCS) foods at sushi line, on ice. Observed TCS foods at hot-hold soup area on ice. Ensure all time/temperature controlled for safety (TCS) foods are held under mechanical refrigeration.

     Code MN Rule 4626.0675

   • 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 utensils being stored in water at 78F. Ensure in-use utensils are stored in one of the following ways: in water at 135F and above, on a clean sanitized surface, under running water such as a dipper well, or in the food with the handles not touching the foods. PIC emptied the container of water and had the utensils stored on a clean, sanitized surface.

     Code MN Rule 4626.0275F

   • Not serious Priority 3

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

     Observed hand washing signs missing from restrooms and hand sinks. Ensure each hand sink used by employees has a sign reminding them to wash their hands.

     Code MN Rule 4626.1457

   • Not serious Priority 3 Corrected on site

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     Observed thawed tuna in reduced oxygen packaging (ROP) in walk-in cooler. Ensure frozen fish in ROP packaging is removed from the package before being thawed. PIC removed from package at time of inspection.

     Code MN Rule 4626.0380E

   • 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 with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

     Observed no written parasite destruction statement for the raw fish sold on site. Ensure all parasite destruction statements are kept on site for each type of raw fish served as ready-to-eat.

     Code MN Rule 4626.0355B

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed back hand sink in dish area in need of sealing to the wall. Ensure equipment is sealed to allow for easy cleaning.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Discontinue storage of single-service and single-use articles in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.

     Observed single-use items like paper towels and cleaning supplies stored in basement under a leaking water line. Ensure stored materials for the facility are protected. PIC discarded damaged paper towels.

     Code MN Rule 4626.0960A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed basement stairs and floors were in disrepair. Ensure floors, walls, and ceilings are smooth and easily cleanable.

     Code MN Rule 4626.1515

4. Sep 3, 2024 Follow-Up Score 98
   • Not serious Priority 2

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

     Observed non-TCS (Time/temperature controlled for safety) foods being held on ice at prep-table. Ensure a cooling unit is obtained for the prep table being used as a prep-cooler.

     Code MN Rule 4626.0675

   • Not serious Priority 3

     Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.

     Continue to work with businesses that share the grease receptacle to keep clean and have removed often.

     Code MN Rule 4626.1300

5. Aug 20, 2024 Routine Score 74
   • Not serious Priority 2

     Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

     Observed missing parasite destruction form from "Ocean Providence" fish supplier for the bass, mackerel, and albacore. Ensure parasite destruction forms for fish which are served raw or undercooked are kept on hand.

     Code MN Rule 4626.0355B

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Observed no CFPM certificate posted.

     Code MN Rule 4626.0033D

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Observed sushi rice logs are no longer being maintained since April of 2024. Ensure time instead of temperature for public health control plan is being followed and TCS (time/temperature controlled for safety) foods which are using time-instead-of-temperature are listed in the plan and marked for time.

     Code MN Rule 4626.0408A

   • Not serious Priority 2

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

     Observed a number of containers of TCS (time/temperature controlled for safety) food being held on ice at cook line and in kitchen area hot-hold unit. Ensure all TCS foods are kept under mechanical refrigeration, never on ice. Discussed using the prep cooler at the front to store TCS foods or acquiring another prep cooler for the cook line in place of the prep table. At time of inspection recommended moving foods to prep cooler as soon as possible to prevent pathogen growth or discarding after four hours tonight only.

     Code MN Rule 4626.0675

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed containers of cooled food thickly stacked and covered in walk-in cooler. Ensure an effective cooling method is used to cool TCS foods.

     Code MN Rule 4626.0390A

   • 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 employees using bare hand contact, foods being kept out of temperature control, and improper cooling. Ensure the person in charge is maintaining food safety and ensuring employees are following proper food safety procedures..

     Code MN Rule 4626.0035DGHIKM

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed container of vegetable curry at 50F in walk-in cooler, made the night before. Ensure TCS foods that are cooked and cooled are cooled from 135F-70F within two hours, and 70F-41F four more hours after that, with a total of six hours to prevent pathogen growth. Curry was discarded at time of inspection.

     Code MN Rule 4626.0385A

   • 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

     Observed pink build up on ice machine guard. Ensure surfaces of non-TCS food equipment are cleaned often.

     Code MN Rule 4626.0845E

   • 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 in-use utensils being stored in room temperature water at prep station, at rice cooker, and at cook-line. Ensure in-use utensils are stored in the following ways: clean water maintained at 135F or higher, in the food with handle above the food line, on a clean/sanitized portion of the food prep counter that is cleaned every four hours, or in running water with sufficient velocity.

     Code MN Rule 4626.0275F

   • Serious Priority 1 Corrected on site

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

     Observed employee using bare hand contact on ready to eat food when plating. Discussed with employee to remake the food. Ensure clean hands and utensils, or gloves are used to touch ready to eat foods only.

     Code MN Rule 4626.0225A

   • Not serious Priority 3 Corrected on site

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     Observed thawed raw salmon in vacuume-sealed bag in walk-in cooler. Ensure all frozen fish are removed from the reduced oxygen package prior to thawing in walk-in cooler. At time of inspection PIC cut open the packages.

     Code MN Rule 4626.0380E

   • Serious Priority 1

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

     Observed several containers of time/temperature controlled for safety (TCS) foods being held out of mechanical refrigeration under prep table at cook line. Discussed with the person in charge (PIC) keeping TCS foods under mechanical refrigeration in prep cooler and removing foods from prep cooler that does not need to be under mechanical refrigeration like raw vegetables (except cut tomato and leafy greens), or maintaining time-instead-of-temperature for public health control written procedures and log for TCS foods being held out of mechanical refrigeration. Items listed: boiled eggs (48F), cut cabbage (50F), miso paste (48F), and tofu (46F).

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.

     Observed refuse area with leaking grease on ground from grease container. Ensure refuse areas are maintained clean and in good repair.

     Code MN Rule 4626.1300

   • 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 PIC could not state the symptoms that are to be reported by food handlers. Observed no illness log. Ensure employees are trained on symptoms of an illness, and diseases that can be transmitted through food, and a log is kept for employees experiencing those symptoms.

     Code MN Rule 4626.0040A

6. Sep 19, 2023 Follow-Up Score 92
   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Clean mold build up on wrapped tubing on ceiling of keg cooler. Note: all other items have been cleaned.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

     Parasite destruction was not available. Obtain and maintain an up-to-date parasite destruction letter for frozen seafood served raw. Note: PIC claimed letter was on owner's computer but owner was not on site to provide access to file.

     Code MN Rule 4626.0355B

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There was no CFPM certificate posted conspicuously at restaurant. Obtain and post valid CFPM certificate. Note: Several employees have valid CFPM certificates but none were posted at time of inspection.

     Code MN Rule 4626.0033D

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Encrusted food debris on Kitchen Aid food processor has been cleaned.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     See handout on using time as public health control for Sushi rice. In the past Sushi Rice Logs were being maintained but chef said this was no longer happening. Re-institute use of TPHC logs.

     Code MN Rule 4626.0408A

   • 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

     A review of the menu indicated that an asterisk was not posted on menu items with poached eggs. Add an asterisk beside menu items that include poached eggs.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Repair the non-working paper towel dispenser in employee restroom. Note: paper towels were available on top of paper towel dispenser.

     Code MN Rule 4626.1515

7. Aug 23, 2023 Routine Score 88
   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Clean the following physical facilities: 1) Clean floors and walls in back utensil wash area. 2) Mop up water on floor outside of walk-in cooler. 3) Clean build-up of mold in basement janitor sink 4) Clean mold build up on wrapped tubing on ceiling of keg cooler.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

     Parasite destruction was not available. Obtain and maintain an up-to-date parasite destruction letter for frozen seafood served raw.

     Code MN Rule 4626.0355B

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There was no CFPM certificate posted conspicuously at restaurant. Obtain and post valid CFPM certificate.

     Code MN Rule 4626.0033D

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed a kitchen aid food processor soiled with old food debris stored on shelf in back prep area. Clean and maintain food processor in a clean condition.

     Code MN Rule 4626.0840A

   • Serious Priority 1

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     In walk-in cooler observed several packages of food in plastic containers dated 8/12/23. Discard this outdated food - over 7 days.

     Code MN Rule 4626.0405A

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     See handout on using time as public health control for Sushi rice. In the past Sushi Rice Logs were being maintained but chef said this was no longer happening. Re-institute use of TPHC logs.

     Code MN Rule 4626.0408A

   • 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

     A review of the menu indicated that an asterisk was not posted on menu items with poached eggs. Add an asterisk beside menu items that include poached eggs.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Repair the non-working paper towel dispenser in employee restroom.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.

     Maintain the exterior trash area in a clean condition. Trash area smells really bad even from a considerable distance. Note: This is a shared trash trash area by several different restaurants. Notify landlord that this area needs to be steam cleaned and kept clean.

     Code MN Rule 4626.1300

   • Not serious Priority 3

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

     Clean the following equipment: 1) Clean build-up of grease and debris on hood fixtures such as edges of filters, parts of hood canopy and fire extinguish apparatus. 2) Clean build up of grease on sides of fryers.

     Code MN Rule 4626.0840C