Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Raw eggs were stored above produce in the walk-in cooler downstairs. Re-arrange this cooler to prevent cross-contamination opportunities.
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.
Flooring throughout the kitchen has areas where tile is cracked, coming off of the subfloor, or grout lines are significantly eroded. This issue has caused issues to the subfloor beneath. The operator has obtained a contractor and has plans to complete the work this summer. There are some holes in the walls downstairs exposing the studs and interior of the walls creating pest harborage opportunities. Ensure all holes are sealed. Ensure all walls, floors, and ceilings are in good repair with approved finishes for the specific space.
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.
Single use plastic containers such as Siracha bottles and ginger containers are being re-used. These plastics are not manufactured to be used multiple times. Discontinue this practice.
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 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
There are some household plastic containers being used to store food in the sushi area and the kitchen. Remove these household plastics and obtain approved food contact surfaces for food storage.
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.
Replace insect control devices used to electrocute or stun flying insects with devices that are designed to retain the insects within the device.
Inspector’s notes
Sticky fly tape hanging above the cook line. Tape was take down and discarded during the inspection. Do not use this type of pest control device above food prep and dishwashing areas.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Raw shrimp above cooked dumplings within the reach-in cooler. Raw eggs above produce in the walk-in cooler. Raw foods were rearranged during the inspection. Ensure that all raw proteins are storing in a way that prevents cross contamination.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Ice scoops storing directly on top of the ice machine which was dusty. Discontinue storing the scoops in this way and instead use a container that is clean for storing the scoops.
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.
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
One of the hand sinks behind the sushi counter was missing paper towels. Ensure that every hand sink has a supply of paper towels near them to encourage frequent and effective handwashing.
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.
Cooked rice was cooling filled in a bowl about 6 inches deep. When cooling without the help of ice ensure that the food is not filled above 2 inches and remains uncovered.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Back up bags of ice storing directly on the floor of the walk-in freezer. Discontinue storing these bags directly on the ground and instead elevate them at least 6 inches off of the floor.
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 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
Multiple examples of thawed fish still storing in the ROP packaging in the sushi reach-in cooler. Once frozen ROP fish is taken out of the freezer open the package to allow oxygen in. Freezer pull date/time verified for these examples.
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 containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Black plastic takeout containers being used. Use up this inventory then discontinue buying and stocking black plastic. Replace with approved takeout packaging. Factsheet provided with the report.
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
Most of the fish supplier letters do not contain a list of the species that the parasite destruction practices apply to. Update these supplier letters to include the specific fish species.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Multiple hand sinks do not have handwashing reminder signage near them. Sample signage included with this report. Ensure that all hand sinks have reminder signage near them.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Dish machine unable to provide water with a plate temperature of at least 160 degrees F after multiple runs. Service unit as needed to ensure that it's in proper working condition.
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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Lead sushi chef was handling cut cucumber with his bare hands. Chef was retrained on proper glove use. Ensure that ready to eat foods are not handled with bare hands.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wet wiping cloths were storing on the counter top when not in use. Store wiping cloths inside sanitizing solution when not in use.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Multiple examples of TCS foods such as raw fish holding in topside sushi cooler between 47-49 degrees F. Stocking methods were reviewed during the inspection. Ensure that all cold TCS foods are holding at or below 41 degrees F.
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
Most of the fish supplier letters do not contain a list of the species that the parasite destruction freezing practices applies to. Update these supplier letters to include which fish species these freezing practices specifically apply to.
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.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
Plate temperature inside the dish machine was only able to reach 129 degrees F after three attempts. Alternative manual dish washing practices were reviewed during the inspection and service call was to be placed. Ensure that the plate temperature within the machine reaches at least 160 degrees F. during the cycle.
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.