Follow-Up
Jul 9, 2026
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Jul 9, 2026 · Original Source
Restaurant · Minneapolis, MN
Kado No Mise/Kaiseki Furukawa
30 1st St N
Last inspected Jul 9, 2026 · View Map ↗ · Compare ↗
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspectionsRoutine
Jun 25, 2026
Complete
Official score: 86 · Understand this area’s scale
7 recorded violations
majorCode MN Rule 4626.0390BFood temperature
Official wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Cooked okra and cooked squash in the Cold Station 1 Cooler were observed cooling with cling film tightly covering the foods before they had completely cooled. Discussed with Chef that foods need to be cooled with the lids off to allow for most safe and rapid cooling. Chef pulled off the cling film on both containers to allow the products to finish cooling uncovered. Cool foods unstacked, uncovered and spread out for most rapid cooling.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode MN Rule 4626.0408AOther
Official wording
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Cooked rice for sushi was observed being used under Time as a Public Health Control (TPHC), but there was no written plan available to review at the time of inspection. Provided written TPHC plan to operator with emailed report. Complete TPHC plan and keep on site for review during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode MN Rule 4626.0220BFood source and labeling
Official wording
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Inspector’s notes
The last date of sale was not provided on the shellstock tags kept on file at the time of inspection. Discussed with Chefs that this is an important piece of tracing information that is required to be documented on each tag when the last of the shellstock lot is sold out. Provided shellstock guidance document with emailed report. Write the date the last shellstock is sold from each lot on the tag before filing.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsmajorCode MN Rule 4626.0415BOther
Official wording
A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.
Inspector’s notes
Facility uses sodium nitrate pink salt to cure an animal food item served on the menu without a HACCP (hazard analysis for critical control points) plan. Discussed with Chefs that foods that are cured with sodium nitrate pink salt must be used under an approved HACCP plan. Provided link to City of Minneapolis HACCP information with emailed report for operator to read through and decide if they would like to pursue a HACCP plan for curing. Consult City of Minneapolis HACCP team (contact provided with emailed report) to pursue HACCP plan for curing.Discontinue using sodium nitrate pink salt without an approved HACCP plan.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode MN Rule 4626.0415COther
Official wording
The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
Inspector’s notes
Creme fraiche is being fermented at room temperature without an approved HACCP (hazard analysis for critical control points) plan. Discussed with Chefs that TCS foods that are fermented must be used under an approved HACCP plan. Provided link to City of Minneapolis HACCP information with emailed report for operator to read through and decide if they would like to pursue a HACCP plan for fermentation of TCS foods. Consult City of Minneapolis HACCP team (contact provided with emailed report) to pursue HACCP plan for fermentation .Discontinue fermenting TCS foods without an approved HACCP plan.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode MN Rule 4626.0405AOther
Official wording
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Pickled radish (5/29), pickled carrots (6/15) and pickled parsnips (6/12) are being hot brined and were observed being used for longer than 7 days. Any pickled foods being hot brined and kept for longer than 7 days is not a safe food handling practice without an approved HACCP plan. Chef pulled these items from restaurant use. Either: Discontinue hot brining non-TCS pickled foods for extended shelf life or Use hot brined pickled foods within 7 days with day 1 being the day the food was made or opened.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode MN Rule 4626.1730APermits, training, and postings
Official wording
Before engaging in an activity that requires a HACCP plan, a license applicant or licensee? shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified? in part 4626.1735
Inspector’s notes
Cooked apples were observed being vacuum sealed (reduced oxygen packaged) for longer than 48 hours without a reduced oxygen packaging (ROP) HACCP Plan. There is a ROP HACCP plan for the facility but it is only approved for raw gyoza and chicken meatballs and is not approved for cooked foods. Discard cooked apples and do not use ROP procedures for foods that are not approved in the facility's HACCP plan.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Minneapolis Health Department, Jun 25, 2026 · Original Source
Routine
May 16, 2025
Complete
Official score: 92 · Understand this area’s scale
2 recorded violations
criticalCode MN Rule 4626.1600Chemicals
Official wording
Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
Inspector’s notes
A bottle of sanitizer was observed stored on counter top next to food. Discussed with Chef that chemicals should be stored below or adequately away from food. Chef immediately moved sanitizer bottle to lower shelf away from food. Keep sanitizer away from food, food equipment and utensils so that there is no risk of contaminating them with sanitizer chemical.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelycriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Dashi (55F), Miso Soup (56F), Egg dashi mixture (55F) were observed improperly cold held in the Lowboy Cooler 3. It appeared that the dial for the cold setting had been bumped and the unit was reading approximately 50F. Most foods in the unit were non TCS, but the three listed items were discarded by Chef. Foods that were cooling in the unit were moved to another unit to finish cooling. Setting on cooler was adjusted and it was discussed with Chef that the TCS foods could be returned to the unit after the unit thermometer showed 41F or below. Maintain all cold TCS foods at 41F or below at all times.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Minneapolis Health Department, May 16, 2025 · Original Source
Follow-Up
May 15, 2024
Complete
Official score: 92 · Understand this area’s scale
3 recorded violations
criticalCode MN Rule 4626.1600Chemicals
Official wording
Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
Inspector’s notes
Dish detergents and sanitizers were observed stored on a shelf above open clean glass bottles used for water service in the basement prep area. Chef and Owner rearranged shelf immediately so that chemicals were not stored above the bottles. Designate an approved spot for chemicals that are not above food, equipment or utensils.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelymajorCode MN Rule 4626.0408AOther
Official wording
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Facility is using Time as a Public Health Control (TPHC) for cooked sushi rice without a written plan. TPHC procedure provided with emailed report for owner or chef to complete and keep on site. Complete plan and follow when using TPHC procedures for rice. Maintain plan on site for inspectors to review during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode MN Rule 4626.0225BEmployee health and hygiene
Official wording
Limit bare hand contact with foods that are not ready-to-eat.
Inspector’s notes
Food employees were observed preparing salad ingredients with bare hands. Discussed with Chef that foods that are not going to be cooked must not be touched with bare hands. Chef intervened and instructed employees to wash hands and put on gloves before returning to their task. Food that was contaminated was discarded. Retrain employees to not touch ready-to-eat foods with their bare hands.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial record from Minneapolis Health Department, May 15, 2024 · Original Source
Routine
May 1, 2024
Complete
Official score: 94 · Understand this area’s scale
3 recorded violations
criticalCode MN Rule 4626.0905CChemicals
Official wording
Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact time used in relation with a combination of temperature, concentration, and pH.
Inspector’s notes
Food employee was observed sanitizing dishes in quat sanitizer by dipping them in the sanitizer for less than 10 seconds, then placing them to dry in the 3 basin sink. Discussed with manager that when sanitizing dishes in quat sanitizer, the contact time should be at minimum 30 seconds for the dishes to be adequately sanitized. Dishes were placed back into the sanitizing sink to be sanitized properly. Retrain employees to submerge dishes in quat sanitizer for a minimum of 30 seconds.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelymajorCode MN Rule 4626.0442AFood temperature
Official wording
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
A consumer advisory is not provided on the online menu for fish and duck that are served raw or undercooked. Discussed disclosure criteria with Person In Charge and will email Consumer Advisory Guidance Document from the State of Minnesota with emailed report. Provide warning to consumers on the online menu.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode MN Rule 4626.1457Handwashing
Official wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
The handwash sinks in the counter dining area were missing signage reminding employees to wash their hands. Post signs at these handwash sinks and maintain them.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Minneapolis Health Department, May 1, 2024 · Original Source