Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Some of the unapproved take out containers have been replaced with recyclable containers since the last inspection. However the #6 black rectangle boxes and their lids are still there and not approved. Approved recyclable containers are numbers 1,2 & 5 and cannot be black colored plastic. Discussed with management.
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
A supplier letter for the farm raised salmon was on site but did not contain the needed information for the fish that is not farm raised. For all of the fish besides the tuna and salmon provide a letter from the supplier that contains the following: -Name and address of supplier -Species of fish sold -Temperature that fish is frozen at for parasite destruction -Length of time fish is frozen at specific temperature for parasite destruction Contact inspector with any questions.
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.
Discontinue offering food to consumers in a misleading or misinforming manner.
Inspector’s notes
The Escolar on the menu is sold as white tuna. On previous inspection it was sold as white fish; management misunderstood the correction and relabeled it as white tuna. This type of fish is called Escolar and must be called Escolar on the menu. Discussed correction with management.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
--Observed pork stored in a container above chill line in prep cooler and measuring 48F. Instructed staff to quickly cool and no longer store items above the chill line of the prep cooler. --Observed sliced cabbage for kimchi in a large bowl stored at room temperature and measuring 53F. Staff stated it had been sliced about an hour ago and it was to remain at room temperature for 8 hours. Instructed staff to move to walk-in cooler. Cabbage must be refrigerated after preparation or a HACCP plan must be submitted and approved by the Minneapolis Health Department. --Observed 2 boxes of noodles held at room temperature. Discussed holding a much smaller portion of noodles at room temperature as needed for a "working supply". You should only hold the amount of noodles that will be used in under an hour of time at room temperature. Or you may develop a time as a public health control plan for holding noodles at room 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.
minorCode MN Rule 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed knives stored between prep coolers in front of house an back of house stations. This is not an approved location because it is not a cleaned and sanitized area. Observed tongs stored oven handle doors. This is not an approved location because tongs can become contaminated when brushed by clothing when walking by. Discussed approved locations with cooks, discontinue improper storage of food contact utensils.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed multiple containers that do not meet the Minneapolis Green to Go ordinance for takeout containers. See the link below for information on approved containers. Observed containers that do not meet the ordinance are: any type of black colored plastic, #6 plastic rectangle lids and expanded polystyrene aka "Styrofoam". https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
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
There are no supplier letters to confirm fish sold raw has been frozen by the supplier or producer. For the Hamachi and Escolar obtain a letter from the supplier that contains the following information: -Name and address of supplier -Species of fish that frozen for parasite destruction -Exact temperature fish are frozen at -The length of time for which fish are frozen at specific 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.
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
Establishment serves raw/undercooked farm raised salmon that is not previously frozen. Obtain a letter from the supplier that contains the following information: 1) Name and address of supplier 2) Species of fish that are aquacultured 3) How the fish are raised (net pens, tanks, etc) 4) What the fish are fed Supplier letter is valid for one year.
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 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Working containers of food such as salt, sugar and various soy based sauces are not labeled. Label containers of food with common name.
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.
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
Multiple TCS foods do not have the date prepared marked. Mark the date TCS foods are prepared and used or discard within 7 days. Discussed date marking with staff.
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.
minorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed many food items in boxes stored on the floor and beneath the shelves in dry storage. All food and equipment must be stored at least six inches above the floor. Floors must be clear so they can be routinely cleaned and to monitor for pest activity.
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.
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
There is a footnote on the physical menu containing the advisory but raw foods are not identified on the menu- especially, but not limited to, the "specialty rolls" section. You must identify the raw foods with an asterisk leading to the footnote OR describe them as raw.
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
Online menu and online ordering platform menu does not contain a consumer advisory. These menus must contain a consumer advisory. A guidance document has been provide with this report. There are two parts to the advisory: 1) the menu must indicated which menu items are raw or undercooked. It may do this with an asterisk leading to a footnote stating they are raw or undercooked, or the menu item may be described as raw or undercooked. 2) the must have a footnote reminding customers of the risk of food borne illness associated with raw foods. The language must match one of the three examples provided on the guidance document.
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.