Ama Sushi

Year by year

Inspections

1. Feb 26, 2026 Follow-Up Score 98
   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Missing consumer advisory on most of menu for food served raw. Operators are printing new menus. Include an asterisk in front of the food items that are served raw or undercooked with a footnote on the menu stating: Full example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Include updates on in house and online menus.

     Code MN Rule 4626.0442A

2. Feb 17, 2026 Routine Score 90
   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Missing consumer advisory on most of menu for food served raw. Include an asterisk in front of the food items that are served raw or undercooked with a footnote on the menu stating: Full example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Include updates on in house and online menus.

     Code MN Rule 4626.0442A

   • Not serious Priority 2

     Limit bare hand contact with foods that are not ready-to-eat.

     Observed employee cutting skin off of cucumbers without the use of gloves. Employee had washed hands before per management, although gloves are required when preparing ready to eat food.

     Code MN Rule 4626.0225B

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed melted face of microwave. Replace.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3 Corrected on site

     Store moist wiping cloths used with raw animal foods in separate sanitizing solution from cloths used for other purposes.

     1. Observed wet wiping cloth on counter while not in use. Keep stored in sani buckets when not in use. 2. Sani bucket measured at 0 ppm. Corrected to 400 ppm. Corrected on site.

     Code MN Rule 4626.0285C

   • Not serious Priority 3 Corrected on site

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Observed one damaged spatula with small tears. Spatula was discarded. Corrected on site.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed noodles covered while in cooling mode. Noodles were uncovered, corrected on site. Keep food uncovered until fully cooled to 41 degrees.

     Code MN Rule 4626.0390B

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Large dishes that are manually washed, such as sheet trays, are not being sanitized after washing and rinsing. Be sure to wash, rinse, and sanitize food contact surfaces of equipment.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed boxes/containers of food stored on floor in walk-in cooler. Keep food stored on shelves in walk-in cooler.

     Code MN Rule 4626.0300A

3. Jan 9, 2025 VerRec Score 100

   Result: Complete.

4. Jan 7, 2025 Routine Score 94
   • Not serious Priority 3

     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

     Observed build up on handles of prep cooler and walk-in cooler. Clean and maintain.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed black plastic to go containers on site. Obtain recyclable or compostable containers.

     Code MCO 204.30A

   • Not serious Priority 2

     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

     1. Missing asterisk next to poke bowls. 2. Missing disclosure statement on menu: *These items are served raw or undercooked. Full example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Missing consumer advisory on online menu. Include asterisks and full advisory statement.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     Keep clean utensils that are unwrapped in trays and holders with their handles up.

     Observed plastic disposable utensils stored with mouthpiece facing up. Instructed to invert.

     Code MN Rule 4626.0965B

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     Observed staff utilizing the 3-compartment sink basin and drainboard area for food preparation (peeling shrimp). There was a bowl inside the sink, so shrimp was not contaminated, although a 3-compartment sink is only allowed for warewashing. Use 2 compartment sink for all food prep.

     Code MN Rule 4626.0315

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing chlorine test kit to measure sanitizer levels of dish machine. Obtain.

     Code MN Rule 4626.0715

5. Jan 7, 2025 Routine Score 100

   Result: Complete.

6. Jan 9, 2024 Routine Score 94
   • Not serious Priority 3

     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

     Observed mold buildup on interior baffle of the ice machine. Clean at a frequency to avoid accumulation.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed black plastic to go containers. These are not allowed since 12/31/23. Obtain approved recyclable or compostable to go containers.

     Code MCO 204.30A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed wall near prep cooler and fryer in need of cleaning. Clean and maintain.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Complete Time as a Public Health Control form for sushi rice. Rice needs to be labeled with a time stamp to ensure product is used or discarded within 4 hours.

     Code MN Rule 4626.0408A

   • Not serious Priority 2

     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

     1. Missing asterisk next to poke bowls on menu. Include. 2. Missing disclosure statement on menu: "These items are served raw or undercooked". Include. Be sure to keep the reminder statement that is already on the menu as well.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Missing consumer advisory for online menu. Provide.

     Code MN Rule 4626.0442A

7. Jan 4, 2023 Routine Score 96
   • Not serious Priority 3 Corrected on site

     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.

     OBSERVED THAWING FISH IN INTACT REDUCED OXYGEN PACKAGING. CUT OR REMOVE FISH FROM REDUCED OXYGEN PACKAGING BEFORE THAWING.

     Code MN Rule 4626.0380E

   • Not serious Priority 3

     Bulk food utensils must have their handles out of the food. If there is a cover around the utensil, then the utensil must be on a cord. The cord must be cleanable and can not reach the floor.

     OBSERVED ICE SCOOP HANDLE RESTING IN ICE. STORE ICE SCOOP SO THAT HANDLE IS NOT TOUCHING THE ICE.

     Code MN Rule 4626.0275G

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     OBSERVED FOODS IN LOWER COOLER IN SUSHI AREA ABOVE 41*F (EX. SALMON 48*F, TUNA 49*F). INSTRUCTED PERSON IN CHARGE TO TURN DOWN TEMPERATURE DIAL ON COOLER AND MONITOR COOLER. IF FOOD TEMPERATURES DO NOT REDUCE WITHIN 1-2 HOURS, CALL FOR REPAIR OF COOLER.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     OBSERVED LOWER COOLER IN SUSHI AREA HOLDING FOODS ABOVE 41*F. MAINTAIN ALL EQUIPMENT IN GOOD REPAIR.

     Code MN Rule 4626.0735AB