Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed no written TPHC written procedures onsite during the inspection. Have written procedures readily available when requested. Sushi chef was given instructions on how to develop written procedures during the inspection, PIC was made aware as well.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Protect unpackaged food from environmental sources of contamination during preparation.
Inspector’s notes
Observed the 3-compartment sink used as a prep sink. Discontinue this practice and prep food at the prep sink.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
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 cutting board sitting on wet towel at the 3-compartment sink where food prep was occurring. Discontinue using wet towel, use dry towel at all times. If towel becomes wet, replace. Towel removed.
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.
A few missing ceiling panels in the kitchen where food prep is occurs. Reinstall panels as necessary.
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.
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Bulk food sauce containers inside the walk-in cooler observed no date mark. Date mark food that will be in the business for longer than 24 hours. PIC informed staff to label sauce containers during the inspection.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Acidified rice inside the rice holder is observed in an area that is easily tipped over and contaminated when open. Relocate.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
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
No asterisk by the consumer advisory warning statement. Provide asterisk.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Men's urinal in the restroom observed broken. Repair.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Business uses time as a public health control (TPHC) for sushi rice but does not have a written procedure. PIC was provided TPHC and instructed to fill out the form and ensure that all staff know that TPHC is used for sushi rice. TPHC form and logs must be made readily available when requested.
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
No asterisk by the consumer advisory warning statement. Provide asterisk to lead customers to the statement.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Sanitizer spray bottles by the sushi area was not label - label all spray bottles. Staff labeled bottles.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
No hand soap at the handwashing station across from the register area - provide.
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.
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 towel at the handwashing station located by the register area. Provide.
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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Men's urinal in the restroom observed broken. Repair.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Ice machine and 2-door stand refrigerator missing overhead covers exposing equipment pieces. Cover. Staff covered the ice machine. Cold station 1 with an air temperature of 56*F observed not holding food at 41*F or below. Bean sprouts (45*F) and bell peppers (43*F) observed reading higher than 41*F. Per PIC, bean sprouts were pulled out from the walk-in cooler and recently put in the cold station. Discussed with the PIC to only fill food containers in the cold station 1 half full only to allow the business to use up ingredients within 4 hours and restock as needed. The person in charge was informed to contact the contractor to service the unit.
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.
Replace equipment or utensils that are not durable or do not retain their characteristic qualities under normal use conditions.
Inspector’s notes
Stainless steel scrubbies observed used to scrub wok at the cook line. Discontinue and use appropriate scrubs for the wok. Discussed with the PIC methods to clean wok while on the line.
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.
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
The person in charge could not describe the two symptoms (vomiting and diarrhea) that employees need to report to the PIC. Retrain. PIC stated coughing and sneezing.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Per the person in charge (PIC), they keep and discard acidified sushi rice within 4 hours only and records are kept to log down date of preparation and preparation/discard time of sushi rice. During the inspection, the PIC was not able to provide these records for inspector to review. Prior to utilizing Time as a Public Health Control for sushi rice, records must be developed, followed, and logged. Logs of records must be provided to inspectors for review during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.
Inspector’s notes
No irreversible thermometer for the business to utilize to test the hot sanitizing dish machine as necessary. Obtain an irreversible thermometer to capture utensil surfaces temperature.
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 an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
No irreversible thermometer to capture the utensil surface temperature of the hot sanitizing dish machine. Provide.
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 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Food containers inside the walk-in cooler were not date mark. Date mark all food containers that will be in the business for longer than 24 hours. Staff date marked food containers.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Bulk container of eggrolls observed not covered in the walk-in cooler. Cover all food that is no longer cooling in the walk-in cooler. Staff covered food container. Acidified sushi rice inside the rice holder is observed in an area that is easily tipped over and contaminated when opened. Relocate and store the rice holder. PIC relocated rice holder.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
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
Happy hour menus use the same fire flame symbol on the curry category, which does not serve undercooked items, and also uses the fire flame symbol on menu items that are served raw or undercooked. Either change the symbols for your raw items and the consumer advisory warning or change the symbol on the curry category.
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 an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
No irreversible registering temperature indicator to measure utensil surface temperature. Obtain an irreversible temperature indicator.
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 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Bulk food containers (chicken broth, massaman curry) inside the walk-in cooler were observed with no date mark. Date mark all food containers in the facility for more than 24 hours.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Bulk food containers in the walk-in cooler, that are not cooling, are observed with no cover. Cover all food containers.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
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
Happy hour menus use the same fire flame symbol on the curry category, which does not serve undercooked items, and also uses the fire flame symbol on menu items that are served raw or undercooked. Either change the symbols for your raw items and the consumer advisory warning or change the symbol on the curry category.
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 an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Business uses a hot sanitizing dish machine but do not have an irreversible registering temperature indicator to measure utensil surface temperature. Obtain an irreversible temperature indicator.
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 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Bulk sauces and food containers inside the walk-in cooler have no date mark on them. Date mark all food containers that will be in the business for more than 24 hours.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Bulk sauces in the walk-in cooler were observed with no cover. Sauces are no longer in cooling mode. Cover all food in storage mode.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
The soda gun, by the sushi bar, was observed with build-up. Clean.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Handwashing sink by the sushi bar observed with dishes inside. Discontinue this practice. The handwashing station is for handwashing only.
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 handwashing station by the sushi bar was observed with no hand soap. Provide.
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.
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.
Inspector’s notes
Hot sanitizing dish machine was observed with a utensil surface temperature of 136*F at the time of the inspection. Before recording the temperature, the inspector ran the unit a few times. Service the unit. Until the unit has been serviced and properly sanitizing, use the 3-compartment sink to wash, rinse, and sanitize dishes.
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.