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
Menus still need a clear disclosure statement added. See Routine Inspection Report for details.
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
Numerous food containers were still stored on the floor of the walk in freezer. Move food up onto shelves at least 6 inches off 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.
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
Crab mix was still not date-marked. Date-mark prepared TCS foods that will be in use 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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
The acidified rice and tempura batter are being managed with Time as a Public Health control (log method), but no written procedures are available onsite. Discussed with owner the requirement that the business have written procedures for this process. Inspector will bring a free TPHC kit - with a procedure form to fill out - to the restaurant.
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
The consumer advisory on the menus is missing a disclosure statement that the menu items with asterisks are raw. At the bottom of the page, add a disclosure statement after the asterisk and before the advisory (warning). The advisory statement must say one of the following: * These items are raw or undercooked. * These items are raw or undercooked, or may contain raw or undercooked ingredients. Also, the shortened advisory (warning) on the menu should be adjusted to the exact wording: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness." Printed stickers could be added to the menus to make these corrections.
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
Some packages of food were observed stored on the walk-in freezer floor. Owner moved packages up to shelves. Store food at least 6 inches off the floor. (Great progress from last year with keeping all dry goods in back storage area up on shelves.)
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
Some TCS sauces in squeeze bottles were being put out at room temperature. Mayo and spicy mayo were both 70F, and were discarded. These TCS sauces must be kept under mechanical refrigeration. Discussed with owner purchasing a counter top condiment cooler if keeping the bottles in existing coolers is not working well.
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
A few prepared items, such as crab mix salad, were not date-marked. Owner added datemarks, knowing the items had been prepared the day before. Date-mark all prepared TCS items that will be in use 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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Acidified rice and batter are both being managed using Time as a Public Health Control - discarding within 4 hours. However, written procedures for how this is done (how the 4 hours are tracked, and how the product is then discarded) were not available. A TPHC form has been provided to the owner. Fill out the TPHC form with procedures for how time will be tracked, and remaining product discarded at 4 hours.
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
On the menu, the consumer advisory about raw fish and seafood is missing the disclosure statement. At the bottom of the page, right after the asterisk, add a disclosure that says one of the following: "These items are raw or undercooked, or may contain ingredients that are raw or undercooked." "These items are raw or undercooked.
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
Observed boxed food on floor of freezer, and bagged dry goods (rice, flour, sugar) on floor of dry storage room. Store all foods at least six inches above 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Raw eggs and TCS sauces, like spicy mayo, were being held out at room temperature because the refrigerator was not working. Items were discarded. Keep eggs and all other TCS foods under mechanical refrigeration at 41F or lower.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Opened bags of rice, sugar and flour were observed uncovered in the dry storage room. Once bags are opened, store them in covered food-grade 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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
A moderate amount of mouse droppings were observed on the floor of the dry storage room. Take measures to eliminate pest activity: remove mouse droppings so the floor can be monitored for further activity; keep back door to garbage area closed if necessary; seal of the area behind the walk-in cooler and wall; increase pest control company visits if necessary.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Business is using Time as a Public Health control for acidified (sushi) rice and for tempura batter, but does not have written procedures for either. Use this template to write procedures for how the business ensures rice and batter is discarded at four hours: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/time-temperature/ Separate plans can be written for each.
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
On the menu, the consumer advisory about raw fish and seafood is missing the disclosure statement. At the bottom of the page, right after the asterisk, add a disclosure that says one of the following: "These items are raw or undercooked, or may contain ingredients that are raw or undercooked." "These items are raw or undercooked.
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 4626.1300Cleaning and sanitizing
Official wording
Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
Inspector’s notes
Observed spilled grease and food debris in indoor garbage room shared with other building tenants. Clean the garbage room.
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.
criticalCode MN Rule 4626.0805C3Cleaning and sanitizing
Official wording
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
Initially, there was no measurable concentration of quaternary ammonium sanitizer in the 3-compartment sink. The container was found empty. Person in Charge had the container replaced and the sink refilled to obtain a sanitizer concentration of 200ppm quaternary ammonium.
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
There was only a very large thermometer on site - to wide at the tip to measure temperature of thin pieces of food. Provide a smaller thermometer with a thin tip for employees to use.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Business is using Time as a Public Health control for acidified (sushi) rice and for tempura batter, but does not have written procedures for either. Use this template to write procedures for how the business ensures rice and batter is discarded at four hours. Separate plans can be written for each. https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/time-temperature/
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
The following fish are served raw, but no supplier letters were available at time of inspection: Tilapia, salmon, tuna, yellowtail, white tuna. All fish served raw must either be an exempt tuna species (Thannus alalonga, -atlanticus, -albacare, -obesus, -maccoyii, -thynnus) OR be frozen for parasite destruction OR be aqua-cultured to be parasite free. Ask the supplier which fish are frozen for parasite destruction and request supplier letter stating exactly the species and exactly what temperatures and for what length of time the fish are frozen in order to destroy parasites.
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
The following fish are served raw, but no supplier letters were available at time of inspection: Tilapia, salmon, tuna, yellowtail, white tuna. All fish served raw must either be an exempt tuna species (Thannus alalonga, -atlanticus, -albacare, -obesus, -maccoyii, -thynnus) OR be frozen for parasite destruction OR be aqua-cultured to be parasite free. Ask the supplier which fish are frozen for aqua-cultured and request supplier letter stating exactly where the fish are raised and what they are fed to be considered parasite-free.
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.
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
On the menu, the consumer advisory about raw fish and seafood is missing the disclosure statement. At the bottom of the page, right after the asterisk, add a disclosure that says one of the following: "These items are raw or undercooked, or may contain ingredients that are raw or undercooked." "These items are raw or undercooked."
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
Business is using black plastic trays and #6 plastic for to-go containers, which are not recyclable. Replace black plastic and #6 plastic with recyclable or compostable containers. See Minneapolis Green To-Go information: https://www2.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.
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
Several packages of tuna and tilapia in Reduced Oxygen Packages (ROP) were observed thawing still inside their intact ROP packages. This presents a serious risk of foodborne illness by the bacteria Clostridium botulinum. Inspector and Person in Charge discussed that oxygen stops the growth of this bacteria, so the bags can be cut open on the corner to let oxygen in as soon as they are removed from the freezer. At the time of the inspection, the fish were below 38F, so they were able to be opened to continue thawing. Train staff to always open ROP packages of raw fish before thawing to allow oxygen to enter the package.
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
Observed foods such as flour, rice and soy sauce stored on the floor. Store all foods on shelves six inches above 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.
minorCode MN Rule 4626.1300Cleaning and sanitizing
Official wording
Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
Inspector’s notes
Observed spilled grease and food debris in indoor garbage room shared with other building tenants. Clean the garbage room.
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.
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Inspector’s notes
Fly tape traps were hanging near food prep area. Relocate tape traps closer to back door and away from food prep 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.
minorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed cooked rice is being stored in Igloo brand coolers meant for domestic recreational use. These are not approved food contact surfaces. Replace with approved food contact surfaces.
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.