Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
Observed hand washing signs missing from hand washing sinks. Ensure each handwashing sink has a sign posted. PIC stated they are ordered and will be placed this week.
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 4626.0725ACleaning and sanitizing
Official Wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s Notes
Observed seal around back hand washing sink, three compartment sink and prep sink was in need of resealing. PIC stated maintenance has been scheduled.
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.
Observed basement stairs and floors were in disrepair. Ensure floors, walls, and ceilings are smooth and easily cleanable. PIC stated maintenance has been scheduled.
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.
When using time only as a public health control for up to 6 hours, discard all TCS food that exceeds 70 degrees F (21 degrees C); has been out of temperature control for more than 6 hours; or is in unmarked containers.
Inspector’s Notes
Observed sushi rice using time as a public health control (TPHC) without being marked for the time it was removed from temperature control. At time of inspection PIC marked the time in the log. Ensure when using TPHC the written procedures are being followed and the food is marked for the time it is taken out of temperature 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.
Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
Inspector’s Notes
Observed in-use utensils in dirty water at 68F at oven prep cooler. Ensure in-use utensils are stored in clean water maintained at 135F or on a clean, sanitized surface. At time of inspection food employee put utensils and container in dish machine.
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
Observed front hand washing sink at sushi counter was missing a sign reminding employees to wash their 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 4626.0725ACleaning and sanitizing
Official Wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s Notes
Observed seal around back hand washing sink, three compartment sink and prep sink was in need of resealing.
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.
Observed basement stairs and floors were in disrepair. Ensure floors, walls, and ceilings are smooth and easily cleanable.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s Notes
Observed hardboiled eggs cooling in a container with the lid on. Ensure when cooling time/temperature controlled for safety (TCS) foods the food is thin, uncovered, and spread out to ensure the time/temperature requirements for cooling are met. At time of inspection PIC discarded the eggs.
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 6 hours, discard all TCS food that exceeds 70 degrees F (21 degrees C); has been out of temperature control for more than 6 hours; or is in unmarked containers.
Inspector’s Notes
Observed sushi rice using time as a public health control (TPHC) without being marked for the time it was removed from temperature control. At time of inspection PIC marked the time in the log. Ensure when using TPHC the written procedures are being followed and the food is marked for the time it is taken out of temperature 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.
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
Observed no paper towels or paper towel dispenser at sushi station hand sink. Ensure all hand washing sinks are provided with paper towels, soap, wastebasket, and a sign designating the hand washing sink.
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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s Notes
Observed food employee plate garnishes with bare hands. Ensure bare hand contact is not used on ready to eat foods to prevent contamination and the spread of pathogens. At time of inspection contaminated food was discarded, and the PIC directed the food employee to wash their hands and put on gloves.
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s Notes
Observed marinated hard boiled eggs at 50F in closed container in walk-in cooler 7 hours after being cooked. Ensure an effective method for cooling is used when cooling time/temperature controlled for safety foods from 135F to 70F in two hours, then 70F to 41F in four hours, for a total of 6 hours from 135F-41F. At time of inspection PIC discarded the eggs.
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 sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s Notes
Observed time/temperature controlled for safety (TCS) foods at sushi line, on ice. Observed TCS foods at hot-hold soup area on ice. Ensure all time/temperature controlled for safety (TCS) foods are held under mechanical refrigeration.
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 storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
Inspector’s Notes
Observed utensils being stored in water at 78F. Ensure in-use utensils are stored in one of the following ways: in water at 135F and above, on a clean sanitized surface, under running water such as a dipper well, or in the food with the handles not touching the foods. PIC emptied the container of water and had the utensils stored on a clean, sanitized surface.
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
Observed hand washing signs missing from restrooms and hand sinks. Ensure each hand sink used by employees has a sign reminding them to wash their 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.
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 thawed tuna in reduced oxygen packaging (ROP) in walk-in cooler. Ensure frozen fish in ROP packaging is removed from the package before being thawed. PIC removed from package at time of inspection.
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 4626.0033APermits, training, and postings
Official 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 one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site.
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.
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 no written parasite destruction statement for the raw fish sold on site. Ensure all parasite destruction statements are kept on site for each type of raw fish served as ready-to-eat.
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 4626.0725ACleaning and sanitizing
Official Wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s Notes
Observed back hand sink in dish area in need of sealing to the wall. Ensure equipment is sealed to allow for easy cleaning.
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.
Discontinue storage of single-service and single-use articles in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.
Inspector’s Notes
Observed single-use items like paper towels and cleaning supplies stored in basement under a leaking water line. Ensure stored materials for the facility are protected. PIC discarded damaged paper towels.
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.
Observed basement stairs and floors were in disrepair. Ensure floors, walls, and ceilings are smooth and easily cleanable.
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.
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s Notes
Observed non-TCS (Time/temperature controlled for safety) foods being held on ice at prep-table. Ensure a cooling unit is obtained for the prep table being used as a 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.
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
Continue to work with businesses that share the grease receptacle to keep clean and have removed often.
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 missing parasite destruction form from "Ocean Providence" fish supplier for the bass, mackerel, and albacore. Ensure parasite destruction forms for fish which are served raw or undercooked are kept on hand.
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 4626.0033DPermits, training, and postings
Official Wording
Post the Certified Food Protection Manager certificate.
Inspector’s Notes
Observed no CFPM certificate posted.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s Notes
Observed sushi rice logs are no longer being maintained since April of 2024. Ensure time instead of temperature for public health control plan is being followed and TCS (time/temperature controlled for safety) foods which are using time-instead-of-temperature are listed in the plan and marked for time.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s Notes
Observed a number of containers of TCS (time/temperature controlled for safety) food being held on ice at cook line and in kitchen area hot-hold unit. Ensure all TCS foods are kept under mechanical refrigeration, never on ice. Discussed using the prep cooler at the front to store TCS foods or acquiring another prep cooler for the cook line in place of the prep table. At time of inspection recommended moving foods to prep cooler as soon as possible to prevent pathogen growth or discarding after four hours tonight only.
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.
Observed containers of cooled food thickly stacked and covered in walk-in cooler. Ensure an effective cooling method is used to cool TCS foods.
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 person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s Notes
Observed employees using bare hand contact, foods being kept out of temperature control, and improper cooling. Ensure the person in charge is maintaining food safety and ensuring employees are following proper food safety procedures..
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s Notes
Observed container of vegetable curry at 50F in walk-in cooler, made the night before. Ensure TCS foods that are cooked and cooled are cooled from 135F-70F within two hours, and 70F-41F four more hours after that, with a total of six hours to prevent pathogen growth. Curry was discarded at time of inspection.
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
Observed pink build up on ice machine guard. Ensure surfaces of non-TCS food equipment are cleaned often.
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.
Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
Inspector’s Notes
Observed in-use utensils being stored in room temperature water at prep station, at rice cooker, and at cook-line. Ensure in-use utensils are stored in the following ways: clean water maintained at 135F or higher, in the food with handle above the food line, on a clean/sanitized portion of the food prep counter that is cleaned every four hours, or in running water with sufficient velocity.
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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s Notes
Observed employee using bare hand contact on ready to eat food when plating. Discussed with employee to remake the food. Ensure clean hands and utensils, or gloves are used to touch ready to eat foods only.
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 thawed raw salmon in vacuume-sealed bag in walk-in cooler. Ensure all frozen fish are removed from the reduced oxygen package prior to thawing in walk-in cooler. At time of inspection PIC cut open the packages.
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 several containers of time/temperature controlled for safety (TCS) foods being held out of mechanical refrigeration under prep table at cook line. Discussed with the person in charge (PIC) keeping TCS foods under mechanical refrigeration in prep cooler and removing foods from prep cooler that does not need to be under mechanical refrigeration like raw vegetables (except cut tomato and leafy greens), or maintaining time-instead-of-temperature for public health control written procedures and log for TCS foods being held out of mechanical refrigeration. Items listed: boiled eggs (48F), cut cabbage (50F), miso paste (48F), and tofu (46F).
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 refuse area with leaking grease on ground from grease container. Ensure refuse areas are maintained clean and in good repair.
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 4626.0040APermits, training, and postings
Official Wording
The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
Inspector’s Notes
Observed PIC could not state the symptoms that are to be reported by food handlers. Observed no illness log. Ensure employees are trained on symptoms of an illness, and diseases that can be transmitted through food, and a log is kept for employees experiencing those symptoms.
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.