Hikari

Official wording

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

There were no documents from the fish supplier company that shows evidence that the product has been through a process of parasite destruction through freezing. Obtain this documentation and send a copy to the health department.

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.

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

No illness log was on site at the time of the inspection. A log sheet was left with the operator.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

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 current employee that has a CFPM certificate. Visit.https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html for more information about finding classes and submitting your application to obtain a certificate.

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.

Official wording

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s notes

Rice was being kept at room temperature after being cooked without a way to document that it should be discarded after 4 hours. Use tape or some other method to mark a discard time 4 hours after the rice is set out at room temperature.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

The business license must be posted where it can be easily seen.

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.

Official wording

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

No paperwork from the fish supplier showing evidence of parasite destruction by freezing. Obtain and send a copy to the health department and keep a copy on site at all times.

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.

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

No illness log was available at the time of the inspection. One was left with the operator.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

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

Take a food safety class and send in your certificate to the MDH to obtain a CFPM. Post a copy in the business.

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.