minorCode MN Rule 4626.0955ACleaning and sanitizing
Official wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s notes
Boxes and other items stored on the floor in back hallway. Store as described above.
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 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
Hamachi served raw is routinely purchased from a local store and there is no parasite destruction letter. Work with the store or directly with manufacturer on the label to obtain a letter than contains: 1) species of fish 2) temperature at which fish is frozen 3) length of time at which fish is frozen at the specific temperature 4) name and address of supplier or manufacturer
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.
When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
Inspector’s notes
Time as control policy is not being followed. The time the rice was made was recorded. However the time the rice was to be discarded was not recorded. In addition it was 45 minutes beyond the time it should be recorded. For your policy make sure the following is done: 1) record the time the rice warmer is turned off 2) record the time it should be discarded (4 hours after time rice warmer is turned off) 3) make sure the rice is discarded at the correct time This is a repeat violation for using time as a control for holding rice. If there are future violations for this further enforcement may include citations or the removal of approval for using time as a control to hold rice.
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
The online ordering platform is missing the consumer advisory. Provide a consumer advisory for the online ordering platform. Note: the menu contains the consumer advisory, but when you enter the ordering platform it does not.
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 4626.0955ACleaning and sanitizing
Official wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s notes
Observed boxes and other items stored on the floor in the back hallway. Store at least six inches above the floor to allow for cleaning and monitoring for pests. Owner stated they are struggling to find shelving that fits in the area.
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 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
Hamachi, served raw, is routinely purchased from a local store and there are no parasite destruction letters for it. Work with the store or directly with the manufacturer/distributor on the label of the fish to obtain a parasite destruction letter that contains all of the following information: 1) species of fish 2) temperature at which fish is frozen 3) length of time at which fish is frozen at the temperature specified 4) name and address of supplier or manufacturer
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
The illness log was missing from it's usual location. Discussed employee illness policy with manager. Illness log provided with report. When an employee calls in sick to work for a scheduled shift or leaves work due to illness record all the requested information on the illness log.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Disposable towels not stocked at warewash hand wash sink. Manger stocked during inspection per inspector request. Corrected on site.
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.
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
Observed tuna thawing in reach in cooler in reduced oxygen packaging. Fish was observed to be frozen so inspector had staff open the packaging. Always open packaging before thawing fish to prevent anaerobic pathogen growth. There is a sign on the thawing container instructing staff to open packaging before thawing. On today's inspection the current staff member did not follow policy. Be sure to retrain staff on this policy.
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.
When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
Inspector’s notes
There is a written time as public health control policy for rice. Policy indicates that staff will write the time rice cooker is unplugged and the time it needs to be discarded on laminated sheet stored by boba cooler. On todays inspection staff did not write the required times on the sheet. Management was aware of their policy requirements. Retrain staff to follow the time as a public health control policy.
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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Baffle of ice machine contains microbial growth. Wash, rinse and sanitize and allow to air dry. Management stated they would do it after shift. Check ice machine monthly for cleaning and sanitizing.
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.
Protect unpackaged food from environmental sources of contamination during preparation.
Inspector’s notes
Hamachi thawing in three compartment sink. The three compartment sink cannot be used for food processes. There is a food sink in the front area; suggest placing fish in a container and running water over fish in the this sink. Or thaw fish under refrigeration. Instructed to clean and sanitize three compartment sink.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed TCS foods in the reach in cooler above 41F. Examples include cabbage at 47F, tofu at 46F. There was a limited amount of TCS foods in this cooler, instructed management to move these foods to reach in cooler until it could be confirmed cooler was functioning.
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
There is a reminder of the risk of food borne illness on the physical menu but no disclosure to indicate which items are served raw or undercooked. There are images of the physical menu on the website and these images do not contain the disclosure to indicate which items are served raw or undercooked. Discussed disclosure with management, guidance document provided with report. Inspector is available for menu consultation before making changes.
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
The online ordering platform does not contain a consumer advisory. The consumer advisory contains two parts. Part one is the disclosure and informs customers which items are served raw or undercooked. Part two is the reminder that eating these foods present a food borne illness risk. Guidance document provided with report.
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 4626.0955ACleaning and sanitizing
Official wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s notes
Observed progress of moving boxes from the floor in the back hallway by placing on tables. There were still boxes stored on the floor. Ensure that all boxes are stored at least 6 inches of above the ground to allow for cleaning of floors and monitoring for pests. Suggest purchasing shelving that fits all stock.
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 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
Supplier letter does not contain species sold to store, specifically yellowtail (hamachi). Provide.
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
Water cups are #6 plastic and portion cups (to-go ramekins for sauce) are not labeled with plastic type. When stock is reordered ensure that it meets Green to Go guidelines.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0955ACleaning and sanitizing
Official wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s notes
Observed boxes of single service items in the back hall to be kept on the floor. There is not enough shelving to keep items off of the floor. Obtain shelving and keep these items at least 6 inches from floor to prevent contamination and have floor accessible for cleaning and pest monitoring.
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 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 supplier letter does not specify the species sold, specifically yellowtail (Hamachi). Contact supplier to provide. The letter should contain: 1) name and address of supplier 2) temperature at which fish is frozen for parasite destruction 3) amount of time at which fish is frozen for parasite destruction 4) species of fish that is frozen for parasite destruction Supplier may contact inspector for guidance. Salmon is sold raw on site and there is an approved aquaculture letter for this. The tuna sold raw on site is exempt from this requirement.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed Boba tea stored at room temperature. Staff was not familiar with the time as a control policy for the Boba and it was not marked with time. The supply of Boba was low and staff stated they would make a fresh batch. Discussed the requirement to tag the item with the time made and discard within 4 hours. Observed mayonnaises' with added ingredients stored at room temperature. Instructed staff that this must be stored in the prep cooler.
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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed brown and white rice stored outside of temperature control. Per previous inspection rice was going to be stored using time as a control. The rice was not tagged with the time made and staff was unaware that it should be discarded within 4 hours of leaving temperature control. Store rice at 135F or higher OR use time as a control.
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.
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
Observed ahi tuna thawing in ROP (reduced oxygen packaging) in the reach-in. Management had instructions on the container to open tuna before thawing but staff was unaware of these instructions. Tuna measured 28-40F and was discarded. Ensure ROP is opened before thawing any frozen fish.
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
Bottles of sauces such as various mayonnaise with added ingredients lacked date marking. Mark the date TCS foods are prepared and discard within 7 days.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
It was not expected for this violation to be cleared at this time as owners were instructed to use current stock of to-go containers. When restocking to-go containers ensure they meet Green to Go guidelines.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0955ACleaning and sanitizing
Official wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s notes
Observed boxes of single service items in back hall on the floor. There is not enough shelving to keep off of the floor. Obtain shelving and keep all items at least 6 inches from floor to prevent contamination and also to be able to clean floors and monitor for pests.
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 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
Observed supplier letter for raw fish on site to list the species sold. Establishment sells Hamachi (yellowtail) and this fish species should be listed on the letter.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed mayonnaise with added ingredients and Boba to be stored at room temperature (70F). Confirmed stock time for Boba to be 4 hours earlier and instructed discard. Instructed to have mayonnaise placed in prep cooler. Discussed using time as a control for Boba as storing it cold would negatively change the product. Time as a control template provided with report.
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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed white and brown rice to held below 135F. White rice observed at 107F & Brown Rice at 74F. Rice must be held hot at 135F or higher. . Discussed alternate options with management include a HACCP for acidified rice or using time as a control. Time as a control document provided with report. HACCP website provided below. https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/haccp/
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.
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
Observed tuna in reduced oxygen packaging (ROP) thawing in refrigeration. Discarded tuna that had thawed. Remove the fish from this type of packaging before thawing under refrigeration. Discussed with management.
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
Observed inconsistent date marking of TCS foods made in house. Discussed date marking with management who admitted they have not been date marking consistently but did understand the rule to date mark.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Establishment did not have an employee illness log. Discussed all aspects health policy requirements with management. Log and guidance documents provided with report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0845CCleaning and sanitizing
Official wording
Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
Inspector’s notes
Per discussion rice paddles stored in water are not washed, rinsed and sanitized every four hours. Discussed with management.
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.