Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
No written procedures were available for how the sushi rice is being managed with Time as a Public Health Control. Additionally, there was no method of identifying the rice as under TPHC or of tracking when it reaches four hours and must be discarded. Inspector provided paperwork again, and had Person In Charge fill out the TPHC form and reminder card. PIC choose to use time tape / stickers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
\ Four large containers of sauces were date-marked as prepared well past seven days prior, such as 2/18 and 2/22. All were discarded. Discard all prepared, ready to eat, TCS foods on the seventh day after making.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Three large containers of sauce were not date-marked at all. The Person in Charge did not know with certainty which day they had been made this week. All were marked with a datemark of 3/2/2026. Ensure employees date-mark prepared foods like sauces.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Acidified rice was being kept out of temperature control using Time as a Public Health Control (4 hours), without the required written procedures. Fill out the TPHC form being provided with this report. Choose a method of labeling the rice and tracking the 4 hours by logs, timers, or tape/stickers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Inspector’s notes
The paper copies of menu onsite were lacking the disclosure statement part of the consumer advisory identifying items as raw or undercooked. Add an asterisk to the raw/undercooked menu items; add an asterisk and the sentence "These items are raw or undercooked." to the front of the consumer advisory.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Egg Flip asked Malcolm Yards to update menu, and will follow up with that.
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
There was still no thin-tipped thermometer available. Provide one.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
There was still no written plan for using Time as a Public Health Control for acidified rice and tempura batter. Fill out a TPHC plan and keep it onsite.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Although supplier True World had provided a general letter about meeting HACCP requirements, the exact species of fish and the times-temperatures to which they are frozen were not provided. Ask True World for a record of the exact species of fish they provide, and the time-temperatures of freezing. Ask also about the exact Tuna species, as some may be exempt from the need to freeze for parasite destruction. Email that more specific letter to janna.beard@minneapolismn.gov.
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
True World supplier letter for aqua-cultured salmon was provided.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
There is still no consumer advisory on the online menus for raw or undercooked animal proteins. Add the same consumer advisory to the online menu as is in use on the in-store 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
All TCS Foods in the sushi display cooler, the front sushi prep cooler and the back bowl cooler were at temperatures above 41F. Foods were discarded based on risk - especially prepared foods. Some raw fish that were known to have been brought from the walk-in that morning were moved to a cooler unit to rechill. Temperature setting of prep coolers were reduced. Observation of pervasive temperatures above 41 at the follow-up inspection will result in citations.
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
There was no thin-tipped thermometer available onsite. Provide a thin-tipped thermometer.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Both acidified rice and tempura batter were being kept out of temperature control for a period of four hours or less, but written procedures were on available. Fill out a Time as a Public Health Control form, describing how the four hours will be managed for each item. Keep it available onsite as a reminder and for training. TPHC Form: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/active-managerial-control/record-keeping-documentation/tphc-form/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
No paper towels were available at the front hand sink. (Customer napkins are not a substitute for dedicated paper towels.) Provide 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.
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.
Inspector’s notes
Observed large Hamachi fillets in walk-in cooler thawing in intact vacuum packages (Reduced Oxygen Packages, ROP). This presents a risk of allowing the dangerous bacteria to grow which causes Botulism, because it grows in the absence of oxygen when the temperature gets up to 38. Person in Charge opened the bag of the thawing fillet (30F) and had the other recently-delivered fillets moved to the freezer. Person in Charge will talk to the delivery service because the product packages say to keep the fish frozen until just before use and they are being delivered partially thawed.
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 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
Many fish are served raw, but no letters were available verifying how the fish were frozen for parasite destruction. Request parasite destruction letters from the fish suppliers which list all species they provide the business which are frozen for parasite destruction. The letters must specify the exact time-temperatures the fish are frozen for. (Note that some tuna species and roe that has been removed from the skein are exempt.)
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
Many fish are served raw, but no letters were available verifying if the fish were aqua-cultured to be parasite free . Request letters from the fish suppliers which list all species they provide the business which are aqua-cultured to be parasite free. The letters must specify how the fish are fed and kept parasite free. (Note that some tuna species and roe that has been removed from the skein are exempt.)
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
The online menus contain no consumer advisory about raw or undercooked animal proteins. Both the onsite and online menus must contain a complete advisory. Provide an asterisk (*) next to each menu item that contains raw or undercooked animal proteins. Provide a matching asterisk in front of the following disclosure and warning: " *These items are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness." Contact Inspector directly if you are considering making any wording changes to that exact disclosure and warning to make sure they will meet the code.
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.