Kaatun Restaurant #165

Year by year

Inspections

1. Feb 17, 2026 Routine Score 96
   • Not serious Priority 3

     Have at least 20-foot candles of light intensity at a distance of 30 inches from the floor: • Where food is provided for consumers • Inside equipment • In utensil storage areas • In warewashing areas • In toilet rooms

     Several of the overhead lights in the back prep area were burned out or not working. These need to be repaired.

     Code MN Rule 4626.1470B

   • Not serious Priority 2 Corrected on site

     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

     The back hand sink did not have paper towels. Some were placed there.

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Soap was missing at the back handsink. Some was found and placed there.

     Code MN Rule 4626.1440

2. Feb 19, 2025 Routine Score 98
   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     The faucet at the back hand sink was still not working and needs to be repaired so that it is able to provide hot water.

     Code MCO 188.380

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The back hand sink faucet is broken and needs to be repaired.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The operator has taken a food safety class but needs to send in their certificate with an application to MDH to become a Certified Food Safety Manager (CFPM). visit https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html for more information.

     Code MN Rule 4626.0033D

   • Not serious Priority 3 Corrected on site

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     Tongs were hanging on the oven handle where they could come in contact with employees dirty apron or other clothing as they walked by. They were immediately moved.

     Code MN Rule 4626.0275B

   • Not serious Priority 3

     Have at least 20-foot candles of light intensity at a distance of 30 inches from the floor: • Where food is provided for consumers • Inside equipment • In utensil storage areas • In warewashing areas • In toilet rooms

     The lighting was out in the back area. Replace the bulbs or repair the fixtures.

     Code MN Rule 4626.1470B

   • Not serious Priority 2 Corrected on site

     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

     Paper towels were missing from the front handsink. Some were immediately placed at the sink.

     Code MN Rule 4626.1445

3. Feb 16, 2024 Routine Score 96
   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     The warm water on the hand sink was not working and not able to provide a high enough washing temperature. Please repair the hand sink.

     Code MCO 188.380

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The hot water faucet at the hand sink was not operational and needs to be fixed.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     There was a colorful enamel coated container that was being used to store food. It is not approved due to the possibility of leaching of materials into the food or a possible chipping of the paint that could get in the food. Discontinue using.

     Code MN Rule 4626.0450BCDE

   • Serious Priority 1

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

     No employee illness log was at the restaurant at the time of the inspection. A copy of an illness log was left at the end of the inspection that can be used.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The restaurant does have a CFPM but a copy of the certificate needs to be posted in the restaurant.

     Code MN Rule 4626.0033D