Sushi Sayu

Year by year

Inspections

1. Dec 11, 2025 Routine Score 100
   • 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 an old label to be adhered to the outside of the container of cut lettuce in the walk-in cooler. Remove old labels from containers after use to ensure containers are kept in a smooth and easily cleanable condition.

     Code MN Rule 4626.0495

2. Dec 17, 2024 Routine Score 100
   • Not serious Priority 3 Corrected on site

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

     Observed an unapproved beverage container on the food prep table. Operator discarded the referenced employee beverage during the inspection.

     Code MN Rule 4626.0105B

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed the hood baffles to be very dusty. Clean and maintain hood baffles clean at all times.

     Code MN Rule 4626.1530A

3. Dec 14, 2023 Routine Score 88
   • Not serious Priority 3 Corrected on site

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

     OBSERVED BULK FLOUR AND SUGAR CONTAINERS TO NOT BE LABELED. LABEL ALL CONTAINERS. OPERATOR LABELED BOTH CONTAINERS DURING INSPECTION.

     Code MN Rule 4626.0240

   • Serious Priority 1

     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

     OBSERVED RICE IN UPRIGHT COOLER. PRODUCT TEMPERATURE WAS AT 46F. THROUGH DISCUSSIONS WITH OPERATOR, RICE HAD BEEN MADE THE EVENING PRIOR. AS PROPER COOLING TIMES AND PARAMETERS HAD NOT BEEN ACHIEVED, RICE WAS DISCARDED. GOING FORWARD, OPERATOR TO MONITOR COOLING TIMES AND PARAMETERS TO ENSURE RICE IS COOLED WITHIN THE PROPER TIMEFRAMES.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     OBSERVED RICE IN LARGE CONTAINER IN UPRIGHT COOLER. PRODUCT TEMPERATURE WAS AT 46F. THROUGH DISCUSSIONS WITH OPERATOR, RICE HAD BEEN MADE THE EVENING PRIOR. AS PROPER COOLING TIMES AND PARAMETERS HAD NOT BEEN ACHIEVED, RICE WAS DISCARDED. GOING FORWARD, OPERATOR TO UTILIZE SHALLOW CONTAINERS OR A SHEET TRAY TO COOL RICE.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     OBSERVED RICE IN A LARGE TIGHTLY COVERED CONTAINER IN THE UPRIGHT COOLER. PRODUCT TEMPERATURE WAS AT 46F. THROUGH DISCUSSIONS WITH OPERATOR, RICE HAD BEEN MADE THE EVENING PRIOR. AS PROPER COOLING TIMES AND PARAMETERS HAD NOT BEEN ACHIEVED, RICE WAS DISCARDED. GOING FORWARD, OPERATOR TO UTILIZE UNCOVERED SHALLOW CONTAINERS OR A SHEET TRAY TO COOL RICE.

     Code MN Rule 4626.0390B

   • 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).

     OBSERVED LETTER FOR AQUACULTURED FISH TO BE AVAILABLE BUT NOT ADEQUATE. OBTAIN AN UPDATED LETTER FROM SUPPLIER TO INCLUDE THE BELOW INFORMATION: Aquaculture Letter • Name and address of supplier. • Species of fish that are aquacultured. (This is frequently missing.) • How the fish are raised. • What the fish are fed. MAINTAIN UPDATED LETTER ON FILE

     Code MN Rule 4626.0355C

   • 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.

     OBSERVED PARASITE DESTRUCTION LETTER FOR RAW FISH TO BE AVAILABLE BUT NOT ADEQUATE. OBTAIN AN UPDATED LETTER FROM SUPPLIER TO INCLUDE THE BELOW INFORMATION: Parasite Destruction Letter • Name and address of supplier of frozen fish. • Species of fish that are frozen for parasite destruction. (This is frequently missing.) • Exact temperature at which the fish are frozen. • The length of time for which the fish are frozen at the specific temperature. MAINTAIN UPDATED LETTER ON FILE

     Code MN Rule 4626.0355B

4. Jan 4, 2023 Follow-Up Score 100

   Result: Complete.