Kyatchi

Inspection history 5 visits

1. 2026
2. Passed Sep 14 Score 65 no change

   Follow-Up Inspection

   4 violations, 1 critical

   • Critical When using time only as a public health control for up to 6 hours, discard all TCS food that exceeds 70 degrees F (21 degrees C); has been out of temperature control for more than 6 hours; or is in unmarked containers.
   • Minor Keep the physical facilities in good repair.
   • Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
3. Passed Aug 31 Score 65 ▼6

   Routine Inspection

   9 violations, 3 critical

   • Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Critical Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Critical When using time only as a public health control for up to 6 hours, discard all TCS food that exceeds 70 degrees F (21 degrees C); has been out of temperature control for more than 6 hours; or is in unmarked containers.
   • Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Minor 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
   • Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Minor Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor Keep the physical facilities in good repair.
4. 2025
5. Passed Aug 27 Score 71 ▲19

   Routine Inspection

   9 violations

   • Minor Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
   • Minor 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.
   • Minor Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
   • Minor Discontinue storage of single-service and single-use articles in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.
   • Minor Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
   • Minor Keep the physical facilities in good repair.
   • Minor 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.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
6. 2024
7. Passed Sep 3 Score 52 no change

   Follow-Up Inspection

   2 violations

   • Minor Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
   • Minor Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.

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