Follow-Up
Oct 27, 2025
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Oct 27, 2025 · Original Source
Restaurant · Minneapolis, MN
Washington Udon LLC
802 Washington Ave Se
Last inspected Oct 27, 2025 · 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
4 inspectionsRoutine
Oct 15, 2025
Complete
Official score: 76 · Understand this area’s scale
11 recorded violations
criticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed cooked radishes in the small prep cooler at 46F. Trouble-shoot cold-holding in this unit to ensure TCS foods are all held at 41F or below - such as closing lid between service, filling the open spaces with other hotel pans, keeping product in the lower section as well as the top.
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 temperaturecriticalCode MN Rule 4626.0395A1Food temperature
Official wording
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.)
Inspector’s notes
Chashu pork slices were observed in hot well at 103F - likely because the pork was double-panned and hot water was not in contact with the bottom pan. Chashu pork slices were carefully reheated to 165F and returned to hot holding with a single pan in hot water. See comment section below about options for handling chashu pork.
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
Time as a public health control was being used for warm, wrapped items - tempura shrimp rolls and rice/spam/egg cakes - without written procedures. Time as a public health control may also still be in use for batter at the batter/breading station without written procedures. To use TPHC, allowing TCS foods to be held out of temperature control and be discarded after four hours, the business must have written procedures. Inspector will provide a template to write written procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode MN Rule 4626.1445Handwashing
Official wording
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
Inspector’s notes
The hand sink in the dish area did not initially have paper towels.
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 problemscriticalCode MN Rule 4626.0040COther
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No Employee Illness Log was available onsite on which to record when employees stay out with vomiting or diarrhea. Logs can always be printed from https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
The CFPM certificate was not posted. Find the certificate and post it in the restaurant.
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 issuesmajorCode MN Rule 4626.0710BFood temperature
Official wording
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There was not a thermometer or temperature-strips that could be run through the dish machine to verify the sanitizing temperature reaches 160F. Provide temperature strips calibrated to turn color at 160F, or an immersible/irreversible thermometer, that can be run through the dish machine.
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 4626.1110ABHandwashing
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed sponges in the front hand sink and a bowl in the prep room hand sink. All were removed. Train employees to use hand sinks only for washing hands.
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 problemsminorCode MN Rule 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Observed the ice scoop with its handle buried in the ice in the ice machine. Scoop was removed to the dish area for washing. Train employees to place the scoop into the ice firmly with the handle up so it does not touch the ice.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode MN Rule 4626.1385BPests
Official wording
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Inspector’s notes
Fly strips observed hung in food prep areas. Relocate the fly strips to back room or areas away from food prep.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectscriticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
The Person in Charge did not know that even a single customer complaint of illness (vomiting or diarrhea) must be reported to the Minnesota Department of Health, thinking it should be reported if three or more. If any customer complaint of illness is received, report it by calling 1-877-FOOD-ILL or directly online at https://www.health.state.mn.us/diseases/foodborne/reporting.html
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, Oct 15, 2025 · Original Source
Follow-Up
Nov 20, 2024
Complete
Official score: 92 · Understand this area’s scale
3 recorded violations
minorCode MN Rule 4626.1250AFacility maintenance
Official wording
Provide outside receptacles and waste handling units for refuse, recyclables, and returnable that have tight-fitting lids, doors, or covers.
Inspector’s notes
Business is still working with partners to ensure the waste removal company provides lids on all garbage dumpsters in the outdoor stared area.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuescriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed more than a dozen bowls of cooked udon noodles set out at room temperature, instead of being kept under mechanical refrigeration. These were moved to a prep cooler. A few bowls of noodles may be kept out as a small working portion during busy times, but they should not be stored out of mechanical refrigeration. Observed batter left out at room temperature between uses. Batter is also a TCS food. The batter should be kept refrigerated. Alternatively, the batter could be managed with TIME - being kept out for four hours, then discarded. To do this, a Time as a Public Health Control (TPHC) form would need to be filled out to document how the business keeps track of time and how it ensures the noodles are discarded at four hours. A TPHC form will be sent with this report. Note that TPHC would not be a good option for the noodles, because they are constantly having new portions made.
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 temperaturecriticalCode MN Rule 4626.0395A1Food temperature
Official wording
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.)
Inspector’s notes
Observed chashu pork in a hot holding well, but the temperature was below 135F - likely because the water in the hot well was not deep enough to be in contact with the hotel pan holding the chashu pork. Pork was reheated and more hot water added to the hot well. (All other hot TCS foods were in proper equipment for temperature control.)
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, Nov 20, 2024 · Original Source
Routine
Nov 4, 2024
Complete
Official score: 82 · Understand this area’s scale
12 recorded violations
minorCode MN Rule 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed wiping cloths left on tables and counters between uses, rather than in a bucket of sanitizer. Persons in Charge set up sanitizer buckets for wiping cloths.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode MN Rule 4626.1385BPests
Official wording
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Inspector’s notes
Observed several fly strips hung in food preparation room. Persons in Charge relocated them to the back hall where food and equipment is not stored.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode MN Rule 4626.1250AFacility maintenance
Official wording
Provide outside receptacles and waste handling units for refuse, recyclables, and returnable that have tight-fitting lids, doors, or covers.
Inspector’s notes
Observed that outdoor shared garbage dumpsters had no lids provided. Work with the waste removal company to provide lids, as required. Train staff to keep those lids closed to reduce fly and other pest activity outside the back door.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesmajorCode MN Rule 4626.1110ABHandwashing
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed the handsink for the front kitchen blocked by a table that had been added after the final plan inspection. Move the table so the handsink is always accessible to employees.
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 problemsminorCode MN Rule 4626.1455Equipment and utensils
Official wording
Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.
Inspector’s notes
Observed hand soap and sponges in the back food prep sink. Discussed with Persons in Charge that this sink may only be used for food prep. Persons in Charge removed the soap and sponges.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesmajorCode MN Rule 4626.0705BFood temperature
Official wording
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
There was no food thermometer available to check internal food temperatures. Provide a food thermometer with a thin tip for checking temperatures of thin pieces of food.
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 4626.0710BFood temperature
Official wording
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There was no item for verifying the sanitizing temperature in the hot water sanitizing dish machine. Provide temperature indicator strips made to change color at 160F, or provide an immersible, irreversible digital thermometer for this purpose.
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 temperaturecriticalCode MN Rule 4626.1085ACleaning and sanitizing
Official wording
Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in these applications.
Inspector’s notes
Observed at the mopsink that a hose and spray nozzle were attached to the faucet. This is not allowed, because the faucet has only an Atmospheric Vacuum Breaker on it - rather than a pressure type vacuum breaker, that could handle the pressure caused when the faucet is left in the on position and the spray nozzle is closed. To correct this without installing a pressure type vacuum breaker, the Persons in Charge removed the spray nozzle and turned off the water at the faucet. The spray nozzle may only be put back on the hose when it will be used to spray the floor, then immediately removed. Train staff in this process if the spray nozzle will be kept onsite.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed a domestic refrigerator brought into the back prep room. This is not allowed, as all refrigeration must have ANSI certification. Remove the domestic refrigerator.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuescriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed several cold TCS foods (such as raw chicken, dough balls, batter and noodles) being held outside of mechanical refrigeration in the front kitchen. Items were moved to refrigeration to re-cool. Ensure TCS foods are always held under mechanical refrigeration. It is allowed to take a small, working portion of food out to the work station that will be used up very quickly during busy 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 temperaturecriticalCode MN Rule 4626.0395A1Food temperature
Official wording
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.)
Inspector’s notes
Observed a couple hot TCS foods (such as reheated chashu pork) being held outside of mechanical hot holding in the front kitchen. Pork was reheated to over 165F, then placed in a hot holding unit for proper temperature control. Ensure all hot TCS foods are always hot-held at 135F or above.
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 MCO 204.30AOther
Official wording
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed #6 Plastic cups for self-service of water. This type of plastic is not recyclable or compostable, so is prohibited under the Minneapolis Green To-Go ordinance. See details and resources for finding the allowed containers (such as #1 and #5 recyclable plastic, or #7 compostable plastic) at: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Nov 4, 2024 · Original Source