Rollicious Nori & Rice LLC

Year by year

Inspections

1. Mar 17, 2026 Routine Score 96
   • 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 the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solution buckets at all times

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Eel and curry chicken were found hot held at 121 F and 120 F respectively in containers stocked over each other on the steam table. The unit found to be satisfactory. Note: Reheated to 165 F. Discontinue using double containers on the steam table. Maintain all hot TCS foods at minimum 135 F

     Code MN Rule 4626.0395A1

2. Mar 25, 2025 Routine Score 92
   • 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 the prep tables. Note: Store all wet wiping cloths in chemical sanitizer solution buckets at all times.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

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

     Employee observed skinning raw fish/ preparing for sushi service with bare hand. Note: Discontinue bare hand contact to ready to serve (RTE) foods. Employees need to use single use gloves or food utensils when handling RTE foods at all times.

     Code MN Rule 4626.0225A

   • Serious Priority 1 Corrected on site

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Eel found hot held at 116 F on to containers stocked over each other on the steam table. Note: Reheated to 165 F. Discontinue using double containers on the steam table. Maintain all hot TCS foods at minimum 135 F

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Non-compliant black bowls found in use in the facility. Note: Replace them with the approved products. Note: For details, please see the Green-To-Go flyer sent with the report.

     Code MCO 204.30B

3. May 21, 2024 Follow-Up Score 100
   • Not serious Priority 3 Corrected on site

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

     Wet wiping cloths stored in the sanitizer solution bucket with low Quat sanitizer concentration. Note: PIC changed the solution and adjusted to 200 PPM.

     Code MN Rule 4626.0285B

4. May 8, 2024 Follow-Up Score 98
   • Not serious Priority 3

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

     Wet wiping cloths still stored on the prep tables between use. Note: store them in sanitizer solution buckets between use at all times

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

     No HACCP plan submitted for sushi Rice acidification operation in use in the facility. Note: Prepared HACCP plan needs to be submitted to this office for review and approval to obtain the variance. Note: Please see the HACCP plan guideline and variance request form sent with the report.

     Code MN Rule 4626.0415C

   • Not serious Priority 3

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     The mini fryer in use at front service line area still not placed under the exhaust hood. Note: Relocate the fryer under the hood

     Code MN Rule 4626.0690

5. Apr 24, 2024 Routine Score 86
   • 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 the prep tables between use. Note: store them in sanitizer solution buckets between use at all times.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed hot TCS foods not held at minimum 135 F. Note: Reheated to 165 F for correction.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

     No HACCP plan submitted for sushi Rice acidification found in use in the facility. Note: Prepared HACCP plan needs to be submitted to this office for review and approval to obtain the variance. Note: Please see the HACCP plan guideline and variance request form sent with the report.

     Code MN Rule 4626.0415C

   • 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 (from the sushi fish vendors) for parasite destruction not maintained onsite. Note: Provide and maintain onsite for use and review.

     Code MN Rule 4626.0355B

   • Not serious Priority 2

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

     Food thermometer not provided onsite for use. Note: Provide & use it

     Code MN Rule 4626.0705A

   • Serious Priority 1

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

     No employee illness log maintained onsite. Note: Provide and have it available for review

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     Observed mini fryer not placed under the exhaust hood. Note: Relocate the fryer under the hood

     Code MN Rule 4626.0690

   • 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 non-compliant #6 white plastic water cups in use in the facility. Note: Replace them with products that comply with the city ordinance. Note: For details, please see the Green-To Go flyer sent with the report.

     Code MCO 204.30A

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     The "Alpha over counter dry warmer found in use is not ANSI approved. Note: Make sure that all food equipment in commercial kitchen need to be of commercial grade and NSF approved. Note: Replace it.

     Code MN Rule 4626.0506A