KHALUNA

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Inspection history

1. Jan 5, 2026

   ✓
   1 violation

   • 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.

2. Dec 22, 2025

   ✕
   9 violations

   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.
   • Before engaging in reduced oxygen packaging without a variance as specified in part? 4626.0420, a license applicant or licensee shall submit a properly prepared HACCP plan to the? regulatory authority.
   • A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Include one of the following statements on the consumer advisory footnote: • Consuming these items raw or undercooked may increase your risk of foodborne illness; • Consuming these items raw or undercooked may increase your risk of foodborne illness, especially if you have certain medical conditions; or • Information regarding safety of the food item is available upon request

3. Jan 8, 2025

   –

4. Dec 20, 2024

   ✓
   6 violations

   • 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.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • 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
   • Obtain a variance and submit a HACCP plan prior to preparing food by any method that is not in compliance with this Code.
   • 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.

5. Dec 21, 2023

   ✓
   7 violations

   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.