Billy Sushi

Year by year

Inspections

1. Sep 30, 2025 Routine Score 94
   • Not serious Priority 3

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

     Damp wiping cloths used for cleaning food contact surfaces were observed sitting on prep surfaces out of sanitizer. Discussed with Chef that if cloths are sitting out on surface after they have been used to clean a surface, they are not being sanitized and can grow bacteria on the cloth. Store wiping cloths in sanitizer buckets so that they are constantly sanitized.

     Code MN Rule 4626.0285B

   • 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

     Menu items containing raw or undercooked fish or animal products were not specified as such on the menu or tied to the consumer advisory on one page of the menu. Discussed with Person In Charge that the foods that are served raw or undercooked, or contain raw or undercooked ingredients must be clearly identified through asterisks linked to the consumer advisory to adequately warn consumers. Attached consumer advisory guidance with emailed report. Provide consumer advisory requirements for raw or undercooked foods on the menu and update with each menu change.

     Code MN Rule 4626.0442B

   • Serious Priority 1

     Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact

     Quat sanitizer was measured from the dispenser at the 3 basin sink at 100PPM at the time of inspection. Container was Oasis 146 quat sanitizer with a label requiring 150-400PPM quat. The liquid inside the Oasis 146 quat container was blue and not the typical pink color. It was found that a staff member had refilled the container with water and dissolved steramine quat tablets. Ordered that the facility discontinue using the quat from the dispenser, contact their chemical supplier to reset the dispenser and then they could use the quat dispenser to supply sanitizer for their buckets. Retrain staff to only replace chemical containers with approved quat containers. Do not refill empty containers. Maintain quat sanitizer at 150PPM - 400PPm at all times to be safe and effective.

     Code MN Rule 4626.0905C

2. Sep 26, 2024 Routine Score 96
   • Not serious Priority 3

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

     Damp wiping cloths used for cleaning food surfaces were observed sitting on prep surfaces out of sanitizer. Discussed with Chef that if cloths are sitting out on surface after they have been used to clean a surface, they are not being sanitized and can grow bacteria on the cloth. Store wiping cloths in sanitizer buckets so that they are constantly sanitized.

     Code MN Rule 4626.0285B

   • 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

     Menu items that contain raw or undercooked fish or animal products are not specified as such on the menu or tied tot he consumer advisory. Discussed with Person in Charge that the foods that are served raw or undercooked, or contain raw or undercooked ingredients must be clearly identified through asterisks linking to the consumer advisory, or using descriptions. Attached fact sheet for consumer advisory requirements with emailed report. Provide consumer advisory requirements for raw or undercooked fish or animal products on the menu and update with each menu change.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.

     Data plate on main level high temperature dish machine was unreadable. Contact machine service provider and request they place a new data plate specific to the make and model on the machine. Maintain data plate easily readable at all times.

     Code MN Rule 4626.0625

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Quat sanitizer test kit was not available for the 3 basin sink's quat dispenser used for sanitizer buckets. Provide and maintain a quat sanitizer kit on site to ensure concentration of quat sanitizer used on site is within safe and effective range.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Main level Walk In Cooler's condenser unit was observed leaking and dripping onto the floor. Condensate was also collecting into a small bucket on the floor. Consult with professional company to repair cooler in approved manner so that it does not leak. Maintain.

     Code MN Rule 4626.0735AB

3. Oct 12, 2023 Follow-Up Score 98
   • Not serious Priority 3

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

     Wiping cloths were observed being stored on counter tops out of sanitizer after cleaning prep table surfaces. Keep damp wiping cloths in sanitizer bucket to continuously sanitize cloths until use, then return cloths to buckets to keep cloths sanitized. Maintian.

     Code MN Rule 4626.0285B

   • 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

     Menu items that contain raw or undercooked animal products are not specified as such on the menu or tied to the consumer advisory in any way. Discussed with Person in Charge that foods that are served raw or undercooked, or contain raw or undercooked ingredients must be clearly identified through asterisks linking those foods to the consumer advisory, or through descriptions. Attached fact sheet for consumer advisory requirements with initial report. Provide consumer advisory requirements for raw or undercooked animal products or ingredients on the menu and update with each menu change.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.

     High temperature dish machine's data plate was unreadable at the time of inspection. Replace data plate with a new easily readable one and maintain so it is clear and easy to read for dish machine use information.

     Code MN Rule 4626.0625

4. Sep 28, 2023 Routine Score 86
   • Serious Priority 1

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

     Multiple mayonnaise based sauces and some heated house made sauces were observed sitting at room temperature on prep tables at room temperature throughout the service. Service is 6 hours long. Discussed developing time as a public health control policy for these items. Template will be provided with emailed report. Keep all cold TCS foods at or below 41F at all times.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Wiping cloths were observed being stored on counter tops out of sanitizer after cleaning prep table surfaces. Keep damp wiping cloths in sanitizer bucket to sanitize cloths continuously until use, then return them to sanitizer bucket to continue sanitizing cloths.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Handwash sink in the middle of the sushi prep/service area was observed missing soap. Provide soap at all handwash sinks and maintain stocked to encourage employees to wash hands at handwash sink.

     Code MN Rule 4626.1440

   • 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

     Menu items that contain raw or undercooked animal products are not specified as such on the menu or tied to the consumer advisory. Discussed with Person in Charge that the foods that are served raw or undercooked, or contain raw or undercooked ingredients must be clearly identified through asterisks linking to the consumer advisory, or using descriptions. Attached fact sheet for consumer advisory requirements with emailed report. Provide consumer advisory requirements for raw or undercooked animal products on the menu and update with each menu change.

     Code MN Rule 4626.0442B

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     There is no means of tracking employee illness occurrences and when they are allowed to return to work after reporting ill. Discussed with manager requirements for reporting, excluding and symptoms and will provide employee illness log with emailed report. Record all employee illness reports and obtain knowledge in these areas.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     A large container of sriracha mayo was observed cooling in the Walk In Cooler at the time of inspection. Container was deep and covered tightly with a lid while cooling. Discussed with Person In Charge that cooling a large container of product in this manner is not effective and will not cool within 4 hours to 41F or below. Retrain employees to pre chill ingredients before cooling, use smaller containers to cool and use containers that can allow for faster cooling of product.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.

     High Temperature dish machine's data plate was unreadable at the time of inspection. Replace data plate so it is clear and easy to read.

     Code MN Rule 4626.0625