Kyoto Sushi

Year by year

Inspections

1. Nov 25, 2025 Routine Score 98
   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     The handsink in the dishmachine area was still being used for putting dirty dishes in. This was corrected immediately. Make sure the handwashing sink is clear at all times and available for handwashing when needed.

     Code MN Rule 4626.1110AB

2. Nov 25, 2024 Follow-Up Score 98
   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Utensils were observed in the hand sink in the kitchen. Employees were reminded that that handsinks are for handwashing only.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Discontinue offering food to consumers in a misleading or misinforming manner.

     The menu was showing white tuna but the fish being served is escolar. Discussed and showed the difference with the operator. The menu will be changed.

     Code MN Rule 4626.0430A

3. Nov 8, 2024 Routine Score 86
   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed employee using the sushi bar hand sink to rinse rice and stored a container in the basin of the sink. Discontinue. Only use sink for handwashing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

     Employees were observed eating on a prep table. Discontinue.

     Code MN Rule 4626.0105A

   • Serious Priority 1

     Ice used as a food or a cooling medium must be made from drinking water.

     The drink ice in the ice bin near the soda dispenser was being use to cool bottles and plates. Discontinue. Only use drink ice for drinks and not as a cooling medium.

     Code MN Rule 4626.0195

   • 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.

     The facility had black plastic containers, styrofoam and #6 plastic clam shells. Discontinue using. Provide compostable or 1,2,5 plastic containers.

     Code MCO 204.30A

   • Not serious Priority 3

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

     Food was stored directly on the floor of the walk-in cooler. Store off ground.

     Code MN Rule 4626.0300A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     The facility was missing date marking in the walk-in for their cooked products on-site. Date mark TCS products if they will be held more than 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Hood baffles had grease build up. Clean.

     Code MN Rule 4626.1530A

   • 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

     The interior of the ice machine had mold build up. Dump ice then clean/sanitize the interior of the ice machine.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     single service containers were stored directly on the floor in the corner of the restaurant near the sushi area. Store on shelves.

     Code MN Rule 4626.0955A

   • Not serious Priority 2

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

     Some of the menus were missing the consumer advisory. The facility added a consumer advisory sticker to the menu, however, many of the stickers were worn off. Provide the consumer advisory for all menus.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     Discontinue offering food to consumers in a misleading or misinforming manner.

     The Sakura roll indicated that it included white fish while the facility is actually using escolar. Change menu to indicate the item is escolar.

     Code MN Rule 4626.0430A

   • Serious Priority 1

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     The sushi rollers that are wrapped with plastic wrap are not being changed out once a day. The sushi rollers must be changed out or re-wrapped at a minimum of four hours or less.

     Code MN Rule 4626.0845C

4. Nov 22, 2023 VerRec Score 98
   • Not serious Priority 2

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

     Code MN Rule 4626.0408A

   • Not serious Priority 3

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

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Code MN Rule 4626.1560B

   • 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.

     Code MN Rule 4626.0033A

5. Nov 7, 2023 Routine Score 94
   • 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.

     No updated parasite destruction letters for this year. Obtain parasite destruction letter for all fish served raw that was frozen for parasite destruction. Obtain letter that includes the following: 1. Name and address of supplier 2. Species of fish 3. Temperature at which fish are frozen 4. Length of time for which fish are frozen

     Code MN Rule 4626.0355B

   • Not serious Priority 2

     Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).

     No updated aquaculture letters for this year. Obtain aquaculture letter for salmon that is not frozen for parasite destruction. Obtain letter that includes the following: 1. Name and address of supplier 2. Species of fish 3. How the fish are raised 4. What the fish are fed

     Code MN Rule 4626.0355C

   • Not serious Priority 2

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

     The Sucshi rice was out at room temperature without any clear time frame for when it should be discarded.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

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

     A handwashing sign is needed at the handsink.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Employee coats and items were found on or near food areas. Please keep employee items in a separate area where they can not come in contact with food or food containers.

     Code MN Rule 4626.1560B

   • 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.

     There is no CFPM at the facility. Take a food safety class and they submit your certificate with an application to MDH to obtain your CFPM certificate.

     Code MN Rule 4626.0033A