Jj's Poke

Year by year

Inspections

1. Jan 16, 2026 Routine Score 98
   • Not serious Priority 2

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

     Time as a public health control for food safety method found in use for Sushi rice in Rice cooker at front service line area. But no written procedures provided onsite. Note: For detail, please see the time as a public health control for food safety form sent with the report. Written TPHC need be maintain onsite and available for review during inspection.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Foods such as spicy Mayo and soy sauces in squeeze bottles not labelled. Note: Label them with at least common food names for easy identification.

     Code MN Rule 4626.0240

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed wet wiping cloths stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solution bucket between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Caulking at a 3-compartment sink- wall juncture was dirty/ and moldy. Note: Clean

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Broken and unused fountain soda machine found onsite. Per PIC, they are waiting for the company to pick it up. Note: Repair or remove it.

     Code MN Rule 4626.1580AB

2. Feb 11, 2025 Follow-Up Score 98
   • Not serious Priority 2

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

     Time as a public health control for food safety method still found in use for vinegar rice in Rice cooker at front service line area. But no written procedures provided onsite. Note: For detail, please see the time as a public health control for food safety form sent with the report. Written TPHC need be maintain onsite and available for review during inspection.

     Code MN Rule 4626.0408A

   • 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.

     To-go black plastic packages such as bowl still observed in use in the facility. Note: Replace them with approved products that comply with the City of Minneapolis Ordinance such as reusable, recyclables or compostable products. Note: For details, please see the Green-To-Go flyer provided

     Code MCO 204.30A

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Foods in squeeze bottles such as sauces not labelled. Note: Label them with at least common names for easy identification.

     Code MN Rule 4626.0240

3. Jan 28, 2025 Routine Score 76
   • Not serious Priority 2

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

     The facility found using time as a public health control for food safety for vinegar rice in Rice cooker at front service line area. But no written procedures provided onsite. Note: For detail, please see the time as a public health control for food safety form sent with the report. Written TPHC need be maintain onsite and available for review during inspection.

     Code MN Rule 4626.0408A

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Hand washing sink at front service line area was blocked with the speed shelf. Note: Remove to make the hand sink accessible at all times. The Hand sink at the back kitchen area was also found being used for purpose other than hand washing such as thawing prepackaged frozen food. Note: Discontinue this practice. Hand sink is for hand washing only.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     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.

     Letter of guarantee for parasite destructions from the suppliers (for fish served raw such as yellow tail fish) not maintained onsite at the time of the inspection. Note: Provide & maintain it onsite as required.

     Code MN Rule 4626.0355B

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Wet wiping cloths stored on prep table between use. Others stored in sanitizer bucket with zero PPM Sanitizer. Note: Store all wet wiping cloths in chemical sanitizer solution bucket between use at all times.

     Code MN Rule 4626.0285B

   • 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.

     To-go black plastic packages such as bowl observed in use in the facility. Note: Replace them with approved products that comply with the City of Minneapolis Ordinance such as reusable, recyclables or compostable products. Note: For details, please see the Green-To-Go flyer sent with the report.

     Code MCO 204.30A

   • Not serious Priority 3 Corrected on site

     Immediately maintain all TCS food that has been slacked at 41 degrees F (5 degrees C) or less under mechanical refrigeration.

     Observed frozen pork being thawed sitting at ambient temperature. Note: Relocated for correction. Use approved thawing methods. For details, please see the thawing fact sheet sent with the report.

     Code MN Rule 4626.0375A

   • Not serious Priority 2

     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.

     TCS foods prepared onsite and cold held for more than 24 hours in the walk-in cooler not datemarked. Note: Properly date mark all refrigerated TCS foods by using an effective method to indicate the day by which the food must be consumed on the premises, sold or discarded, which is 7 calendar days or less from the date of preparation

     Code MN Rule 4626.0400A

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Hand soap missing from the hand sink in the back kitchen area. Note: PIC replenished onsite.

     Code MN Rule 4626.1440

   • Not serious Priority 3 Corrected on site

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Clean knife observed stored in-between prep table and cooking equipment. Note: Store all in-use utensils in clean place between use. Note: PIC instructed to clean & relocate it for correction.

     Code MN Rule 4626.0275C

   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces before using and after cleaning.

     Sanitization step missing when cleaning food contact surfaces in 3-compartment sink. Employee stated they just clean them with soap and detergent and rinse with clean water before use. Note: Discussion and demonstration of proper procedures provided onsite. Note: Please also see the cleaning procedure fact sheet sent with the report.

     Code MN Rule 4626.0900

   • Not serious Priority 2 Corrected on site

     Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.

     Observed employee washing hands in 3-compartment sink. Note: Discontinue this practice. Note: Employees must wash their hands in hand sink only, not in warewashing sinks & etc.

     Code MN Rule 4626.0080

   • Not serious Priority 2

     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

     Through on-site observations and discussion with PIC that there is an overall lack of active managerial control taking place in the facility. It appears that there are no sound systems or food safety control measures in place regarding oversight and routine monitoring of general food safety operations. Note: Please see the duties of PIC fact sheet sent with the report.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Foods in squeeze bottles such as sauces not labelled. Note: Label them with at least common names for easy identification.

     Code MN Rule 4626.0240

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Food thermometer/ stem thermometer missing. Note: Provide stem food temperature thermometer to measure internal food temperature.

     Code MN Rule 4626.0705A

   • Serious Priority 1 Corrected on site

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

     TCS foods such as homemade Ketchup in squeeze bottle, portioned Mayonnaise, etc. cold held at ambient temperatures. Note: All relocated for correction. Note: All TCS foods need to be cold held at 41 F or less. Note: For details, please see the temperature fact sheet sent with the report.

     Code MN Rule 4626.0395A2

4. Feb 16, 2024 Routine Score 92
   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     Observed Min deep fryer being used under a dish machine hood. Note: Discontinue this practice and relocate it to under the type 1 hood

     Code MN Rule 4626.1475A

   • Not serious Priority 2

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

     The facility was using time as a public health control for vinegar rice in Rice cooker at front service line area. But no written procedures provided onsite. Note: Time as a public health control for food safety form sent with the report can be used to write the procedures.

     Code MN Rule 4626.0408A

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Hand sink was blocked with plates stored in it. Note: Make sure that the hand sink is operable, stocked and accessible for employees use at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish, records of the freezing temperatures and time to which the fish are subjected.

     Letter of guarantee or records for parasite destruction (for salmon fish served raw) from not provided onsite. PIC claimed that they had it, but unable to locate it at the time of inspection. Note: Provide and maintain it onsite.

     Code MN Rule 4626.0355A

   • Not serious Priority 2

     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.

     Letter of guarantee for parasite destructions (for Hamachi yellow tail fish that served raw) not maintained onsite at the time of the inspection. Note: Provide & maintain it onsite as required.

     Code MN Rule 4626.0355B

   • Not serious Priority 3

     Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.

     Personal belongings such as Coats and other employees clothing were stored on soda and other food storage areas. Note: Discontinue this practice and store them in separate and away from food prep and storage areas.

     Code MN Rule 4626.1480B

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Wet wiping cloths stored on prep table between use. Note: Store all wet wiping cloths in chemical sanitizer solution bucket between use at all times.

     Code MN Rule 4626.0285B

   • 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.

     Black to go bowl observed in use in the facility. Note: Replace them with approved products that comply with the City of Minneapolis Ordinance such as reusable, recyclables or compostable products. Note: For details, please see the Green-To-Go flyer sent with the report.

     Code MCO 204.30A

5. Feb 21, 2023 Routine Score 92
   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     The deep fryer was being used under a dish machine food. Discontinue and relocate to under the type 1 hood.

     Code MN Rule 4626.1475A

   • Not serious Priority 3

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

     Food was stored directly on the food in the storage area. Store 6 inches above the ground.

     Code MN Rule 4626.0300A

   • Not serious Priority 2

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

     The facility was using time as a public health control for their vinegar rice but could not locate their written procedures of the process. Attached a time as a public health control form that can be used to write the procedures.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood baffles had dust and grease build up. Clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     The hood canopy had grease build up. Clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     There were items stored in the hand sink. Keep hand sink clear and accessible at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     The ceiling in the kitchen had dust build up. Clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish, records of the freezing temperatures and time to which the fish are subjected.

     The facility could not locate their parasite destruction letters at the time of the inspection. Have accessible the parasite destruction letters.

     Code MN Rule 4626.0355A

   • Not serious Priority 2

     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.

     The facility could not locate their parasite destruction letters at the time of the inspection. Have accessible the parasite destruction letters.

     Code MN Rule 4626.0355B

   • Not serious Priority 3

     Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.

     Coats and employee clothing was stored on soda and food storage areas. Discontinue.

     Code MN Rule 4626.1480B

   • Not serious Priority 3

     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.

     The facility was thawing fish without cutting the vacuum seal. Cut seal.

     Code MN Rule 4626.0380E