Teppanyaki Grill & Supreme Buffet

Year by year

Inspections

1. Oct 15, 2025 Routine Score 96
   • 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.)

     OBSERVED CHICKEN KEBOBS AT 114*F AND FRIED CHICKEN AT 131*F IN HOT HOLDING UNIT. INSTRUCTED PERSON IN CHARGE TO TURN UP TEMPERATURE ON HOT HOLDING UNIT. HOT, TEMPERATURE CONTROL FOR SAFETY FOODS SHOULD BE HELD AT 135*F OR HIGHER AT ALL TIMES.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

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

     OBSERVED SOME HOT HELD ITEMS LESS THAN 135*F. ENSURE HOT HOLDING UNITS ARE ADJUSTED PROPERLY TO HOLD HOT FOODS AT LEAST 135*F.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     OBSERVED LARGE CONTAINERS WITH BROTH, SAUCE AND NOODLES ON FLOOR IN WALK-IN COOLER. RAISE ALL FOODS AT LEAST 6 INCHES OFF THE FLOOR.

     Code MN Rule 4626.0300A

   • 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 INNER FLAP OF ICE MACHINE WITH SOME MOLD BUILD UP. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0845E

2. Sep 12, 2024 Follow-Up Score 100
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED GAP UNDER BACK DOOR. INSTALL DOOR SWEEP.

     Code MN Rule 4626.1515

3. Aug 30, 2024 Routine Score 90
   • Serious Priority 1

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

     OBSERVED FOODS IN HIBACHI PREP LINE COOLER ABOVE 41*F (SHRIMP 48*F, BEEF 48*F). INSTRUCTED PERSON IN CHARGE TO TURN DOWN TEMPERATURE DIAL AND MONITOR TEMPERATURES. CALL FOR REPAIR OF COOLER IF TEMPERATURES DO NOT DECREASE TO 41*F OR BELOW IN THE NEXT COUPLE HOURS.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

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

     OBSERVED CHICKEN COOLING WITH TIGHTLY WRAPPED PLASTIC WRAP COVER. FOODS SHOULD NOT BE TIGHLY COVERED DURING THE COOLING PROCESS.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

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

     OBSERVED WET WIPING CLOTHS ON COUNTERS THROUGHOUT ESTABLISHMENT. STORE WIPING CLOTHS IN BUCKETS WITH AN APPROVED SANITIZER SOLUTION WHEN NOT IN USE.

     Code MN Rule 4626.0285B

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     SOAP WAS MISSING AT HAND SINK IN KITCHEN AREA. PERSON IN CHARGE CORRECTED ON SITE. ENSURE ALL HANDWASHING SINKS HAVE HAND SOAP AT ALL TIMES.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED GAP UNDER BACK DOOR. INSTALL DOOR SWEEP.

     Code MN Rule 4626.1515

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     OBSERVED CAN OPENER WITH DRIED FOOD DEBRIS. PERSON IN CHARGE CLEANED CAN OPENER AT TIME OF INSPECTION.

     Code MN Rule 4626.0840A

4. Sep 14, 2023 Follow-Up Score 94
   • Serious Priority 1 Corrected on site

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

     Shell Eggs and Mixed Grean Beans observed cold held at ambient temperatures in front of the cook line. Unable to verify duration of holding for green beans and discarded voluntarily. Shell Eggs relocated for rapid chilling.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

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

     Noodles found at 69 F being cooled in tightly plastic wrapped container in the cooler. Note: Either partially cover or uncover at all until the internal food temperature go down to 41 F or less at all times. Note: For more details & proper cooling procedures, please see the food safety fact sheet sent with the report.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

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

     Wet wiping cloths still stored on the prep tables throughout the kitchen between use. Note: See above for proper storage

     Code MN Rule 4626.0285B

5. Sep 1, 2023 Routine Score 90
   • Serious Priority 1 Corrected on site

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

     Noodles and Mixed Green Beans observed cold held at ambient temperature in front of the cook line. See above for temperatures.Note: Unable to verify time of holding and discarded voluntarily. Note: See the copy of the food safety fact sheet sent with the report

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

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

     Cooked hot Noodles observed being cooled in containers tightly wrapped with clear plastics in walk-in cooler. Note: Demonstrated and corrected onsite. Note: For proper cooling methods, please also see the food safety fact sheet sent with the report

     Code MN Rule 4626.0390B

   • Not serious Priority 3 Corrected on site

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Frozen raw shrimps observed being thawed in the standing water in the prep sink. Note: For additional info on proper thawing, please also see the food safety fact sheet sent with the report

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3 Corrected on site

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

     Wet wiping cloths stored on the prep tables throughout the kitchen between use. Others stored in the sanitizer bucket with lower sanitizer concentration at servers' stations. Note: PIC replaced with sanitizer concentration with 200 PPM. Note: Also see above for proper storage.

     Code MN Rule 4626.0285B

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Chlorin Sanitizer concentration found at zero PPM in mechanical dishwasher when tested. Note: Container with chlorine solution appeared to be connected but no sanitizer found when tested with test strips. Note: PIC unable to fix it onsite and contacted their vendor/ Ecolab over the phone. PIC advised to use 3 Compartment sink until the dishwasher is fixed. Note: Make sure that the minimum Chlorine sanitizer concentration is 50 PPM once the problem fixed.

     Code MN Rule 4626.0805C1