minorCode MN Rule 4626.0033APermits, training, and postings
Official wording
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.
Inspector’s notes
Find approved classes and the application process to become a MN CFPM at https://www.health.state.mn.us/communities/environment/food/cfpm/howto.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.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The back prep cooler is still not holding foods at proper temperatures, therefor no TCS foods are able to be stored there. Repair the cooler so it is available to store TCS foods. The ice machine is not working. If needed, repair the ice machine to working order. If not needed, remove the ice machine.
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.
minorCode 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
A counter top deep fryer is in use which does not have NSF or equivalent sanitation certification. Remove the deep fryer.
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.
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Inspector’s notes
A counter top deep fryer is in use without a ventilation hood. Discontinue grease cooking that is not done under a Type 1 ventilation hood.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Sections of floor under unused equipment still need to be thoroughly cleaned.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Pieces of unused equipment still need to be removed.
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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
The faucet of the right side hand sink is still extremely loose. Provide repairs.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode MN Rule 4626.0033APermits, training, and postings
Official wording
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.
Inspector’s notes
There is no Minnesota Food Protection Manager (CFPM), although the owner previously took the required class. The next time the class is taken and test passed, use the class certificate to apply to Minnesota Department of Health for the Minnesota CFPM. Find approved classes and the application process at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.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.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The back prep cooler is not holding TCS foods at proper temperatures. Service the cooler so it operates properly. The ice machine is not working. If needed, repair the ice machine to working order.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Several TCS foods were observed above 41F - especially in the back prep cooler. All foods were moved to the front cooler at time of inspection. Additionally, TCS foods such as cooked imitation crab are being transported without effective temperature control and held out of the cooler for too long while prepping. Use ice or ice packs during transport. Keep transport time as short as possible. Put purchased TCS items into a properly working cooler right away on arrival at Ace Sushi. Take out only small portions at a time to prepare.
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.
minorCode 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
A countertop deep fryer that is not certified for sanitation by NSF or an equivalent ANSI certifier was in use. Remove the non-NSF frier.
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.
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Inspector’s notes
A countertop deep fryer was in use not underneath a ventilation hood. Any deep fryer must be under the ventilation hood. A plug-in fryer with NSF or equivalent sanitation certification can be brought in without permits or a food plan review.
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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Evidence of insect pests were present. Work with the grocery store and their pest control operator to get rid of any pests. It is especially important to keep surfaces clean so pests do not have a source of food or water.
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.
Remove dead or trapped birds, insects, rodents, and other pests.
Inspector’s notes
Dozens of dead flying ants were observed on the window sill, in the right side hand sink and on other equipment near the back of the prep area. Clean all surfaces to remove dead insects.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Sections of floor and walls toward the back of the prep area, especially under and behind equipment, were observed dirty with splash, grease, dust and some food debris. Clean the floor and walls.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Some pieces of equipment are no longer used and are stored in this space. Remove unused equipment.
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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
The faucet of the right side hand sink was extremely loose. Secure the faucet.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
There was no hand soap present at the right side hand sink. Provide soap at all hand sinks and keep it stocked.
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.
The business is not following their HACCP plan which includes a variance approval.
Inspector’s notes
The business did not have a copy of the HACCP plan for acidified rice available onsite. The business was not recording the pH of batches of acidified rice, as required by the HACCP plan.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0033APermits, training, and postings
Official wording
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.
Inspector’s notes
No one at the business has a Minnesota Certified Food Protection Manager certificate, although the Person in Charge took the required class in 2023. After taking the required class, the individual must apply to the Minnesota Department of Health for a state CFPM within six months of passing the test. Information on applying for the certificate is available at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.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.
minorCode MN Rule 4626.0033APermits, training, and postings
Official wording
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.
Inspector’s notes
No one at the business has a Minnesota Certified Food Protection Manager certificate, although the Person in Charge took the required class in 2023. After taking the required class, the individual must apply to the Minnesota Department of Health for a state CFPM within six months of passing the test. Information on applying for the certificate is available at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Spicy mayo was again being held at room temperature from time of morning open. Product was 67F. Discarded. Store all TCS foods, including spicy mayo in mechanical refrigeration at 41F or below.
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.
majorCode MN Rule 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Spicy mayo was still not being date-marked, although it is used for a few days after it is prepared. Person in Charge knew what date the spicy mayo had been made and added a date mark.
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.
The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
Inspector’s notes
Submit a HACCP plan to Minneapolis Environmental Health so it may be reviewed, and a variance granted to keep acidified rice out of temperature control. Find information on HACCP plans and requirements at: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/haccp/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
There was still no Employee Illness Log available onsite. A copy of the log has been provided again. Keep a copy onsite and use it to record when employees stay out of work with vomiting or diarrhea.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Again, observed that the packages of sushi rolls cooling after preparation in the front display cooler were stacked at the front of the cooler. These products need to be cooled to 41F as quickly as possible, which is why they should be spread out single-layer on the cooler shelves. Stacked packages are not in contact with the cooler's surfaces and will not cool as quickly. Person in Charge spread out the packages to cool.
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.
minorCode MN Rule 4626.0033APermits, training, and postings
Official wording
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.
Inspector’s notes
No one at the business has a Minnesota Certified Food Protection Manager certificate, although the Person in Charge took the required class in 2023. After taking the required class, the individual must apply to the Minnesota Department of Health for a state CFPM within six months of passing the test. Information on applying for the certificate is available at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed spicy mayo was being stored out at room temperature. Product was discarded. Keep all TCS food under mechanical refrigeration. Observed imitation crab meat (packaged) in the back prep cooler at 54F. Product had been purchased that morning from a wholesale source and transported by vehicle, where it warmed. Packages were spread out single-layer in several different cooler units and a freezer to re-cool. Discussed ways to keep TCS product cold during transportation, such as insulated coolers with ice packs and moving product to mechanical refrigeration immediately upon arrival at Fresh Thyme location.
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.
majorCode MN Rule 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Observed spicy mayo was not being date-marked. This TCS product is being used for more than 24 hours and must be date-marked to ensure it is not kept for more than seven days.
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.
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.
Inspector’s notes
Supplier letters are needed for all fish which have been frozen for parasite destruction. The supplier letters must state the species of raw fish supplied and the times / temperatures to with the fish are frozen for parasite destruction. Email supplier letters, or have them available onsite.
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.
Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
Inspector’s notes
Supplier letters are needed for any fish which have been aqua-cultured to be parasite free. The letters must state the species of fish aqua-cultured and the conditions and/or feed that ensures they are parasite-free. Email supplier letters, or have them available onsite.
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.
The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
Inspector’s notes
Acidified rice is being maintained out at room temperature for up to twelve hours. The business is following a company HACCP plan, including measuring and recording pH of each batch. Submit a HACCP plan to Minneapolis Environmental Health so it may be reviewed, and a variance granted for this acidification process. Find information on HACCP plans and requirements at: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/haccp/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0030BCQPermits, training, and postings
Official wording
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s notes
Person in Charge was not certain whether employees who had experienced vomiting must be excluded from work. Discussed that employees with vomiting or diarrhea must not work. Person in Charge thought employees may need to find someone to cover their shift in order to stay out of work sick. Discussed that employees with vomiting or diarrhea must not work, even if they cannot find coverage. Person in Charge did not know that employees must not return to work until free of symptoms (vomiting or diarrhea) for at least 24 hours. Note: Person in Charge was not familiar with Sick and Safe Time. Additional information will be provided.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No Employee Illness Log was on site. A log must be kept of when employees remain out of work with vomiting, diarrhea or other symptoms of foodborne illness. Employee Illness Log will be sent with report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 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
Person in Charge did not know that any customer complaint of illness (vomiting or diarrhea) must be reported to Minnesota Department of Health. Report such complaints to 1-877-FOOD-ILL, or report 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.
Observed packages of sushi and sashimi product cooling after preparation in the front display cooler, but the packages were stacked and toward the front of the display cooler. This method of cooling may not be effective. Person in Charge spread the packages out single-layer on the cooler shelves and moved them back farther in the display cooler. This will help them cool more quickly. After cooling is complete (41F or lower), the products can be stacked for customer display.
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.