Sushi Train

Year by year

Inspections

1. Oct 29, 2025 Routine Score 88
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     FLOOR ON SOME AREAS IN THE KITCHEN WAS IN DISREPAIR AND SUB-FLOORING WAS SHOWING. REPAIR / REPLACE KITCHEN FLOOR. SEE DOCUMENT ATTACHED FOR APPROVED FLOORING INSIDE A KITCHEN OR CONTACT A PLAN REVIEW MEMBER OR INSPECTOR BEFORE REPLACING THE FLOOR.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.

     OBSERVED CUTTING BOARD WITH DEEP CREVICES AND BLACK STAINING. CHECK ALL CUTTING BOARDS IN THE FACILITY AND RE-SURFACE / DISCARD THE ONES THAT DO NOT COMPLY WITH THE RULE.

     Code MN Rule 4626.0740

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     STATE REGISTERED CFPM CERTIFICATE WAS NOT POSTED. POST CERTIFICATE IN A VISIBLE PLACE.

     Code MN Rule 4626.0033D

   • 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.

     PIC WAS THAWING VACUUM PACKAGED FISH (TUNA) INSIDE THE ORIGINAL SEALED PLASTIC WRAP. DISCONTINUE THIS PRACTICE, AS FISH MUST REMAIN FROZEN WHILE INSIDE A VACUUM PACKAGE (ROP). YOU MUST RELEASE THE VACUUM (CUT OPEN THE PACKAGE OR REMOVE FISH FROM PACKAGING) PRIOR TO THAWING. MOVING FORWARD, INSTRUCTED PIC TO CUT OPEN PLASTIC PACKAGING.

     Code MN Rule 4626.0380E

   • Not serious Priority 3

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

     REFRIGERATOR ACROSS THE COOKLINE HAS WATER ACCUMULATED INSIDE. REPAIR OR REPLACE COLD HOLDING SO WATER LEAK IS STOPPED. -------------------------------------------------------------------------------------------------- OBSERVED EXCESSIVE ICE ACCUMULATION INSIDE REACH DOWN FREEZER FOR ICECREAM. MAINTAIN FREEZER FREE OF EXCESSIVE ICE ACCORDING TO THE MANUFACTURE’S INSTRUCTIONS.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: TOFU AT 45F. SEE TEMP. CHART FOR MORE TEMPERATURES AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURNED DOWN SETTINGS FOR NOW. CALL REPAIR COMPANY AS NEEDED.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

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

     OBSERVED WHITE 5-GALLON BUCKETS STORED IN FRONT OF THE HAND WASHING SINK IN THE KITCHEN. ALSO A STAINLESS STEEL BUCKET STORED INSIDE. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2 Corrected on site

     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

     PAPER TOWELS WERE MISSING AT HANDWASHING SINK AT THE SUSHI BAR. KEEP ALL HAND SINKS FULLY STOCKED AT ALL TIMES. PIC PROVIDED TOWELS DURING INSPECTION.

     Code MN Rule 4626.1445

   • Serious Priority 1

     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.

     AVAILABLE TPHC PROCEDURE WAS NOT BEING FOLLOWED. RICE WAS KEPT LONGER THAN 4 HOURS AND NOT LOGGED. RICE WAS DISCARDED. FOLLOW THE CURRENT TPHC DOCUMENT. KEEP LOG CURRENT.

     Code MN Rule 4626.0408B

2. Oct 29, 2024 Follow-Up Score 100
   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     OBSERVED UNPROTECTED FLUORESCENT LIGHT BULBS INSIDE THE KITCHEN AREA. PROVIDE LIGHT SHIELD (S) OR SHATTER RESISTANT BULB (S) FOR THIS ROOM.

     Code MN Rule 4626.1375A

   • 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 YELLOW / GREASY CEILING TILES BY THE HOOD EXHAUST SYSTEM. MAKE SURE YOUR HOOD IS PROPERLY WORKING AND FILTERS ARE KEPT CLEAN. REPLACE YELLOW / GREASY CEILING TILES.

     Code MN Rule 4626.1475A

   • 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 PLASTICS “TO-GO” FOOD CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS / LIDS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

     Code MCO 204.30A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     FLOOR ON SOME AREAS IN THE KITCHEN WAS IN DISREPAIR AND SUB-FLOORING WAS SHOWING. REPAIR / REPLACE KITCHEN FLOOR. SEE DOCUMENT ATTACHED FOR APPROVED FLOORING INSIDE A KITCHEN OR CONTACT A PLAN REVIEW MEMBER OR INSPECTOR BEFORE REPLACING THE FLOOR.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.

     OBSERVED GREASE DROPS HANGING FROM KITCHEN HOOD. CLEAN KITCHEN HOOD AS NEEDED.

     Code MN Rule 4626.0565

3. Oct 16, 2024 Routine Score 88
   • Not serious Priority 2

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

     ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP TCS FOODS OUT OF MECHANICAL REFRIGERATION. FOR EXAMPLE: COOKED SWEET POTATO AND SHRIMP TEMPURA. OPERATOR WAS NOT ABLE TO PROVIDE WRITTEN PROCEDURE THAT DESCRIBE HOW TO USE TPHC WITH THESE INGREDIENTS. PROVIDE A WRITTEN DOCUMENT WITH A CLEAR PROCEDURE ON HOW TO USE TPHC. GUIDANCE DOCUMENT / HANDOUT IS ATTACHED TO THIS REPORT. HAVE WRITTEN DOCUMENT AVAILABLE FOR YEARLY REVIEW.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     OBSERVED CARDBOARD BOXES USED FOR SHELF LINING INSIDE THE BAR COOLER. CARDBOARD BOXES ARE ABSORBENT AND NOT ALLOWED. REMOVE CARDBOARD BOXES.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     OBSERVED UNPROTECTED FLUORESCENT LIGHT BULBS INSIDE THE KITCHEN AREA. PROVIDE LIGHT SHIELD (S) OR SHATTER RESISTANT BULB (S) FOR THIS ROOM.

     Code MN Rule 4626.1375A

   • 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 YELLOW / GREASY CEILING TILES BY THE HOOD EXHAUST SYSTEM. MAKE SURE YOUR HOOD IS PROPERLY WORKING AND FILTERS ARE KEPT CLEAN. REPLACE YELLOW / GREASY CEILING TILES.

     Code MN Rule 4626.1475A

   • 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 DIRTY - MOLDY ICE MACHINE. CLEAN ICE MACHINE AS NEEDED.

     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 PLASTICS “TO-GO” FOOD CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS / LIDS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

     Code MCO 204.30A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     FLOOR ON SOME AREAS IN THE KITCHEN WAS IN DISREPAIR AND SUB-FLOORING WAS SHOWING. REPAIR / REPLACE KITCHEN FLOOR. SEE DOCUMENT ATTACHED FOR APPROVED FLOORING INSIDE A KITCHEN OR CONTACT A PLAN REVIEW MEMBER OR INSPECTOR BEFORE REPLACING THE FLOOR.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.

     OBSERVED GREASE DROPS HANGING FROM KITCHEN HOOD. CLEAN KITCHEN HOOD AS NEEDED.

     Code MN Rule 4626.0565

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.

     Code MN Rule 4626.0040D

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     HE PERSON IN CHARGE WAS NOT ABLE TO MENTION “VOMITING / DIARRHEA” AS SYMPTOMS FOR EXCLUDING FOOD WORKERS. INCLUDE THIS INFORMATION IN THE EMPLOYEE HEALTH TRAINING POLICY AND PROCEDURES.

     Code MN Rule 4626.0030BCQ

   • Not serious Priority 3

     Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

     OPERATOR WAS WASHING AND SANITIZING AT 3-COMP SINK. RINSE STEP IN BETWEEN WAS MISSING. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT / UTENSILS WITH AN APPROVED SANITIZER. THIS WAS REVIEWED ON SITE.

     Code MN Rule 4626.0885

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     OBSERVED OPERATOR TOUCHING READY TO EAT FOOD WITH BARE HANDS WHILE PLATTING SUSHI. GARNISHES. INSTRUCTED PERSON IN CHARGE TO TRAIN PERSONNEL TO LIMIT DIRECT HAND CONTACT AND TO USE GLOVES OR UTENSILS TO TOUCH READY TO EAT FOODS (E.G: SALADS, GARNISHES, BREAD, CILANTRO, SUSHI, ETC).

     Code MN Rule 4626.0225A

4. Oct 27, 2023 Follow-Up Score 94
   • Not serious Priority 2

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

     ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP TCS FOODS UNDER A HEAT LAMP. FOR EXAMPLE: SWEET POTATO AND SHRIMP TEMPURA. OPERATOR WAS NOT ABLE TO PROVIDE WRITTEN PROCEDURE THAT DESCRIBE HOW TO USE TPHC AT THIS ESTABLISHMENT FOR THESE FOOD ITEMS. PROVIDE A WRITTEN DOCUMENT WITH A CLEAR PROCEDURE ON HOW TO USE TPHC FOR THESE FOOD ITEMS OR KEEP THEM INSIDE A HOT HOLDING UNIT THAT IS CAPABLE OF KEEPING FOOD ABOVE 135F. GUIDANCE DOCUMENT / HANDOUT IS ATTACHED TO THIS REPORT. HAVE WRITTEN DOCUMENT AVAILABLE FOR YEARLY REVIEW.

     Code MN Rule 4626.0408A

   • 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 a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).

     PARASITE DESTRUCTION LETTER AVAILABLE IS FROM 2019. PROVIDE A CURRENT PARASITE DESTRUCTION LETTER WITH ALL REQUIRE INFORMATION (INCLUDING TYPE OF FISH USED FOR SUSHI).

     Code MN Rule 4626.0355C

   • Not serious Priority 2

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

     OBSERVED LARGE GARBAGE CAN IN FRONT OF HANDWASHING SINK. ALSO, PITCHER OF WATER AND ICE INSIDE HANDWASHING SINK. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.

     Code MN Rule 4626.1110AB

5. Oct 17, 2023 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.

     ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP TCS FOODS UNDER A HEAT LAMP. FOR EXAMPLE: SWEET POTATO AND SHRIMP TEMPURA. OPERATOR WAS NOT ABLE TO PROVIDE WRITTEN PROCEDURE THAT DESCRIBE HOW TO USE TPHC AT THIS ESTABLISHMENT FOR THESE FOOD ITEMS. PROVIDE A WRITTEN DOCUMENT WITH A CLEAR PROCEDURE ON HOW TO USE TPHC FOR THESE FOOD ITEMS OR KEEP THEM INSIDE A HOT HOLDING UNIT THAT IS CAPABLE OF KEEPING FOOD ABOVE 135F. GUIDANCE DOCUMENT / HANDOUT IS ATTACHED TO THIS REPORT. HAVE WRITTEN DOCUMENT AVAILABLE FOR YEARLY REVIEW.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     OBSERVED OPEN EMPLOYEE DRINK AT THE BAR. A CUP WITH A LID AND A STRAW ARE ALLOWED TO USE FOR EMPLOYEES. EMPLOYEE BEVERAGES MUST BE PROPERLY STORED IN A DESIGNATED AREA AWAY FROM PREP AREAS, WAREWASHING AREAS OR READY TO EAT FOODS, ETC. INSTRUCTED PERSON IN CHARGE (PIC) TO MOVE DRINK TO AN APPROVED LOCATION. PIC MOVED DRINK TO AN APPROVED LOCATION BY A COMPUTER.

     Code MN Rule 4626.0105B

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE PREP LINE COOLER. FOR EXAMPLE: EGG AT 47F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS OR TO MOVE TCS FOOD TO ANOTHER LOCATION FOR NOW.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING TEST STRIPS FOR SANITIZER (QUAT). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.

     Code MN Rule 4626.0030BCQ

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.

     Code MN Rule 4626.0040D

   • Not serious Priority 3

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

     OBSERVED BROKEN GLASS DOOR AT “GLASS DISPLAY COOLER” (FRONT). GLASS WAS TAPED. REPLACED BROKEN GLASS. REMOVE TAPE. -------------------------------------------------------------- OBSERVED EXCESSIVE ICE ACCUMULATION INSIDE REACH-DOWN FREEZER. MAINTAIN FREEZER FREE OF EXCESSIVE ICE ACCORDING TO THE MANUFACTURE’S INSTRUCTIONS.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     OBSERVED SANITIZER BUCKET REGISTERING 0PPM OF QUAT SANITIZER. RANGE FOR THIS SANITIZER IS 150-400PPM (MANUFACTURER). PIC MADE NEW SOLUTION READING 400PPM.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     OBSERVED SPRAY BOTTLE WITH WINDOW CLEANER WITHOUT A LABEL. MAKE SURE EACH SPRAY BOTTLE HAS A LABEL WITH COMMON NAME OF THE PRODUCT.

     Code MN Rule 4626.1595

   • Serious Priority 1

     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.

     TPHC DOCUMENT FOR SUSHI RICE WAS NOT BEING FOLLOWED AND LOG NOT DOCUMENTED FOR A FEW DAYS. PH METER WAS MISSING AS WELL. FOLLOW THE AVAILABLE TPHC PROCEDURE. LOG EACH BATCH. USE TAPE TO IDENTIFY BATCH AND USE PH METER.

     Code MN Rule 4626.0408B

   • 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 a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).

     PARASITE DESTRUCTION LETTER AVAILABLE IS FROM 2019. PROVIDE A CURRENT PARASITE DESTRUCTION LETTER WITH ALL REQUIRE INFORMATION.

     Code MN Rule 4626.0355C

   • Not serious Priority 2

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

     OBSERVED EQUIPMENT STORED INSIDE HAND SINK IN THE BAR. ALSO A PINK STRAINER STORED INSIDE HAND SINK IN THE KITCHEN. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     ICE MACHINE VENT WAS DUSTY. CLEAN ICE MACHINE VENT.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     OBSERVED CARDBOARD BOX USED AS SHELF LINING IN THE BAR AREA. OBSERVED CARDBOARD INSIDE FREEZER USED TO SEPARATE FISH. REMOVE ANY CARBOARD BOXES. -------------------------------------------------------------------------------------------------------- OBSERVED ORIGINAL GREY PLASTIC LINING ON NEW LOWBOY COOLER DOORS. REMOVE MANUFACTURER PLASTIC WRAP.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     HAND WASHING SIGN WAS MISSING AT HAND SINK LOCATED INSIDE RESTROOM. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

     Code MN Rule 4626.1457