Vpl LLC

Year by year

Inspections

1. Mar 4, 2026 Follow-Up Score 92
   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Boxes and other items stored on the floor in back hallway. Store as described above.

     Code MN Rule 4626.0955A

   • 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.

     Hamachi served raw is routinely purchased from a local store and there is no parasite destruction letter. Work with the store or directly with manufacturer on the label to obtain a letter than contains: 1) species of fish 2) temperature at which fish is frozen 3) length of time at which fish is frozen at the specific temperature 4) name and address of supplier or manufacturer

     Code MN Rule 4626.0355B

   • 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.

     Time as control policy is not being followed. The time the rice was made was recorded. However the time the rice was to be discarded was not recorded. In addition it was 45 minutes beyond the time it should be recorded. For your policy make sure the following is done: 1) record the time the rice warmer is turned off 2) record the time it should be discarded (4 hours after time rice warmer is turned off) 3) make sure the rice is discarded at the correct time This is a repeat violation for using time as a control for holding rice. If there are future violations for this further enforcement may include citations or the removal of approval for using time as a control to hold rice.

     Code MN Rule 4626.0408B

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     The online ordering platform is missing the consumer advisory. Provide a consumer advisory for the online ordering platform. Note: the menu contains the consumer advisory, but when you enter the ordering platform it does not.

     Code MN Rule 4626.0442A

2. Feb 18, 2026 Routine Score 80
   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Observed boxes and other items stored on the floor in the back hallway. Store at least six inches above the floor to allow for cleaning and monitoring for pests. Owner stated they are struggling to find shelving that fits in the area.

     Code MN Rule 4626.0955A

   • 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.

     Hamachi, served raw, is routinely purchased from a local store and there are no parasite destruction letters for it. Work with the store or directly with the manufacturer/distributor on the label of the fish to obtain a parasite destruction letter that contains all of the following information: 1) species of fish 2) temperature at which fish is frozen 3) length of time at which fish is frozen at the temperature specified 4) name and address of supplier or manufacturer

     Code MN Rule 4626.0355B

   • Serious Priority 1

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

     The illness log was missing from it's usual location. Discussed employee illness policy with manager. Illness log provided with report. When an employee calls in sick to work for a scheduled shift or leaves work due to illness record all the requested information on the illness log.

     Code MN Rule 4626.0040C

   • 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

     Disposable towels not stocked at warewash hand wash sink. Manger stocked during inspection per inspector request. Corrected on site.

     Code MN Rule 4626.1445

   • 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.

     Observed tuna thawing in reach in cooler in reduced oxygen packaging. Fish was observed to be frozen so inspector had staff open the packaging. Always open packaging before thawing fish to prevent anaerobic pathogen growth. There is a sign on the thawing container instructing staff to open packaging before thawing. On today's inspection the current staff member did not follow policy. Be sure to retrain staff on this policy.

     Code MN Rule 4626.0380E

   • 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.

     There is a written time as public health control policy for rice. Policy indicates that staff will write the time rice cooker is unplugged and the time it needs to be discarded on laminated sheet stored by boba cooler. On todays inspection staff did not write the required times on the sheet. Management was aware of their policy requirements. Retrain staff to follow the time as a public health control policy.

     Code MN Rule 4626.0408B

   • 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

     Baffle of ice machine contains microbial growth. Wash, rinse and sanitize and allow to air dry. Management stated they would do it after shift. Check ice machine monthly for cleaning and sanitizing.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     Hamachi thawing in three compartment sink. The three compartment sink cannot be used for food processes. There is a food sink in the front area; suggest placing fish in a container and running water over fish in the this sink. Or thaw fish under refrigeration. Instructed to clean and sanitize three compartment sink.

     Code MN Rule 4626.0315

   • Serious Priority 1

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

     Observed TCS foods in the reach in cooler above 41F. Examples include cabbage at 47F, tofu at 46F. There was a limited amount of TCS foods in this cooler, instructed management to move these foods to reach in cooler until it could be confirmed cooler was functioning.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Reach in cooler not holding food below 41F, decrease temperature and repair if needed.

     Code MN Rule 4626.0735AB

   • 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

     There is a reminder of the risk of food borne illness on the physical menu but no disclosure to indicate which items are served raw or undercooked. There are images of the physical menu on the website and these images do not contain the disclosure to indicate which items are served raw or undercooked. Discussed disclosure with management, guidance document provided with report. Inspector is available for menu consultation before making changes.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     The online ordering platform does not contain a consumer advisory. The consumer advisory contains two parts. Part one is the disclosure and informs customers which items are served raw or undercooked. Part two is the reminder that eating these foods present a food borne illness risk. Guidance document provided with report.

     Code MN Rule 4626.0442A

3. Mar 13, 2025 Follow-Up Score 98
   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Observed progress of moving boxes from the floor in the back hallway by placing on tables. There were still boxes stored on the floor. Ensure that all boxes are stored at least 6 inches of above the ground to allow for cleaning of floors and monitoring for pests. Suggest purchasing shelving that fits all stock.

     Code MN Rule 4626.0955A

   • 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.

     Supplier letter does not contain species sold to store, specifically yellowtail (hamachi). Provide.

     Code MN Rule 4626.0355B

   • 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.

     Water cups are #6 plastic and portion cups (to-go ramekins for sauce) are not labeled with plastic type. When stock is reordered ensure that it meets Green to Go guidelines.

     Code MCO 204.30A

4. Feb 27, 2025 Follow-Up Score 88
   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Observed boxes of single service items in the back hall to be kept on the floor. There is not enough shelving to keep items off of the floor. Obtain shelving and keep these items at least 6 inches from floor to prevent contamination and have floor accessible for cleaning and pest monitoring.

     Code MN Rule 4626.0955A

   • 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 supplier letter does not specify the species sold, specifically yellowtail (Hamachi). Contact supplier to provide. The letter should contain: 1) name and address of supplier 2) temperature at which fish is frozen for parasite destruction 3) amount of time at which fish is frozen for parasite destruction 4) species of fish that is frozen for parasite destruction Supplier may contact inspector for guidance. Salmon is sold raw on site and there is an approved aquaculture letter for this. The tuna sold raw on site is exempt from this requirement.

     Code MN Rule 4626.0355B

   • Serious Priority 1

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

     Observed Boba tea stored at room temperature. Staff was not familiar with the time as a control policy for the Boba and it was not marked with time. The supply of Boba was low and staff stated they would make a fresh batch. Discussed the requirement to tag the item with the time made and discard within 4 hours. Observed mayonnaises' with added ingredients stored at room temperature. Instructed staff that this must be stored in the prep cooler.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     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 brown and white rice stored outside of temperature control. Per previous inspection rice was going to be stored using time as a control. The rice was not tagged with the time made and staff was unaware that it should be discarded within 4 hours of leaving temperature control. Store rice at 135F or higher OR use time as a control.

     Code MN Rule 4626.0395A1

   • 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.

     Observed ahi tuna thawing in ROP (reduced oxygen packaging) in the reach-in. Management had instructions on the container to open tuna before thawing but staff was unaware of these instructions. Tuna measured 28-40F and was discarded. Ensure ROP is opened before thawing any frozen fish.

     Code MN Rule 4626.0380E

   • 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.

     Bottles of sauces such as various mayonnaise with added ingredients lacked date marking. Mark the date TCS foods are prepared and discard within 7 days.

     Code MN Rule 4626.0400A

   • 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.

     It was not expected for this violation to be cleared at this time as owners were instructed to use current stock of to-go containers. When restocking to-go containers ensure they meet Green to Go guidelines.

     Code MCO 204.30A

5. Feb 11, 2025 Routine Score 80
   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Observed boxes of single service items in back hall on the floor. There is not enough shelving to keep off of the floor. Obtain shelving and keep all items at least 6 inches from floor to prevent contamination and also to be able to clean floors and monitor for pests.

     Code MN Rule 4626.0955A

   • 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 supplier letter for raw fish on site to list the species sold. Establishment sells Hamachi (yellowtail) and this fish species should be listed on the letter.

     Code MN Rule 4626.0355B

   • Serious Priority 1

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

     Observed mayonnaise with added ingredients and Boba to be stored at room temperature (70F). Confirmed stock time for Boba to be 4 hours earlier and instructed discard. Instructed to have mayonnaise placed in prep cooler. Discussed using time as a control for Boba as storing it cold would negatively change the product. Time as a control template provided with report.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     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 white and brown rice to held below 135F. White rice observed at 107F & Brown Rice at 74F. Rice must be held hot at 135F or higher. . Discussed alternate options with management include a HACCP for acidified rice or using time as a control. Time as a control document provided with report. HACCP website provided below. https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/haccp/

     Code MN Rule 4626.0395A1

   • 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.

     Observed tuna in reduced oxygen packaging (ROP) thawing in refrigeration. Discarded tuna that had thawed. Remove the fish from this type of packaging before thawing under refrigeration. Discussed with management.

     Code MN Rule 4626.0380E

   • 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.

     Observed inconsistent date marking of TCS foods made in house. Discussed date marking with management who admitted they have not been date marking consistently but did understand the rule to date mark.

     Code MN Rule 4626.0400A

   • Serious Priority 1

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

     Establishment did not have an employee illness log. Discussed all aspects health policy requirements with management. Log and guidance documents provided with report.

     Code MN Rule 4626.0040C

   • 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 plastic portion cups to be #6 plastic. All take out containers must be recyclable or compostable. Guidance document provided with report.

     Code MCO 204.30A

   • Serious Priority 1

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     Per discussion rice paddles stored in water are not washed, rinsed and sanitized every four hours. Discussed with management.

     Code MN Rule 4626.0845C