Follow-Up
May 13, 2026
Official score: 94 · Understand this area’s scale
4 recorded violations
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
Per discussion with the person in charge, some fish that are served raw are received frozen. Provide a parasite destruction letter for fishes that are received frozen. A sample letter sent to the PIC.
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.
More about food kept at an unsafe temperatureOfficial wording
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
Per discussion with the person in charge, some fishes are served raw are received fresh. Provide an aquaculture letter for fishes that are received fresh. A sample letter was sent to the PIC.
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.
More about food kept at an unsafe temperatureOfficial wording
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Sushi rice are made onsite for the sushi menu but there is no written documents for the sushi rice. A copy of the time as a public health control form was provided to the PIC during the initial inspection. Have form filled out and following through with your written procedures along with filling out record keeping.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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
Observed no certified food protection manager (CFPM). Employ a CFPM - PIC shared staff is in the process of obtaining CFPM.
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.
More about paperwork, training, or posting issuesOfficial record from Minneapolis Health Department, May 13, 2026 · Original Source