Egg Flip LLC

Year by year

Inspections

1. Mar 5, 2026 Follow-Up Score 92
   • Not serious Priority 2 Corrected on site

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

     No written procedures were available for how the sushi rice is being managed with Time as a Public Health Control. Additionally, there was no method of identifying the rice as under TPHC or of tracking when it reaches four hours and must be discarded. Inspector provided paperwork again, and had Person In Charge fill out the TPHC form and reminder card. PIC choose to use time tape / stickers.

     Code MN Rule 4626.0408A

   • Serious Priority 1 Corrected on site

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     \ Four large containers of sauces were date-marked as prepared well past seven days prior, such as 2/18 and 2/22. All were discarded. Discard all prepared, ready to eat, TCS foods on the seventh day after making.

     Code MN Rule 4626.0405A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Three large containers of sauce were not date-marked at all. The Person in Charge did not know with certainty which day they had been made this week. All were marked with a datemark of 3/2/2026. Ensure employees date-mark prepared foods like sauces.

     Code MN Rule 4626.0400B

2. Feb 18, 2026 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.

     Acidified rice was being kept out of temperature control using Time as a Public Health Control (4 hours), without the required written procedures. Fill out the TPHC form being provided with this report. Choose a method of labeling the rice and tracking the 4 hours by logs, timers, or tape/stickers.

     Code MN Rule 4626.0408A

   • 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

     The paper copies of menu onsite were lacking the disclosure statement part of the consumer advisory identifying items as raw or undercooked. Add an asterisk to the raw/undercooked menu items; add an asterisk and the sentence "These items are raw or undercooked." to the front of the consumer advisory.

     Code MN Rule 4626.0442B

   • Serious Priority 1 Corrected on site

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Observed a large container of house-made mango habanero sauce made on 2/4/2026 - more than seven days old. Sauce was discarded.

     Code MN Rule 4626.0405A

   • Serious Priority 1

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

     No Employee Illness Log was available at time of inspection. Discussed how to use the log. Keep and use an Employee Illness Log.

     Code MN Rule 4626.0040C

3. Mar 20, 2025 VerRec Score 98
   • Not serious Priority 2

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

     Egg Flip asked Malcolm Yards to update menu, and will follow up with that.

     Code MN Rule 4626.0442A

4. Mar 4, 2025 Follow-Up Score 90
   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     There was still no thin-tipped thermometer available. Provide one.

     Code MN Rule 4626.0705B

   • Not serious Priority 2

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

     There was still no written plan for using Time as a Public Health Control for acidified rice and tempura batter. Fill out a TPHC plan and keep it onsite.

     Code MN Rule 4626.0408A

   • 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.

     Although supplier True World had provided a general letter about meeting HACCP requirements, the exact species of fish and the times-temperatures to which they are frozen were not provided. Ask True World for a record of the exact species of fish they provide, and the time-temperatures of freezing. Ask also about the exact Tuna species, as some may be exempt from the need to freeze for parasite destruction. Email that more specific letter to janna.beard@minneapolismn.gov.

     Code MN Rule 4626.0355B

   • Not serious Priority 2 Corrected on site

     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).

     True World supplier letter for aqua-cultured salmon was provided.

     Code MN Rule 4626.0355C

   • Not serious Priority 2

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

     There is still no consumer advisory on the online menus for raw or undercooked animal proteins. Add the same consumer advisory to the online menu as is in use on the in-store menu.

     Code MN Rule 4626.0442A

5. Feb 18, 2025 Routine Score 84
   • Serious Priority 1

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

     All TCS Foods in the sushi display cooler, the front sushi prep cooler and the back bowl cooler were at temperatures above 41F. Foods were discarded based on risk - especially prepared foods. Some raw fish that were known to have been brought from the walk-in that morning were moved to a cooler unit to rechill. Temperature setting of prep coolers were reduced. Observation of pervasive temperatures above 41 at the follow-up inspection will result in citations.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     There was no thin-tipped thermometer available onsite. Provide a thin-tipped thermometer.

     Code MN Rule 4626.0705B

   • Not serious Priority 2

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

     Both acidified rice and tempura batter were being kept out of temperature control for a period of four hours or less, but written procedures were on available. Fill out a Time as a Public Health Control form, describing how the four hours will be managed for each item. Keep it available onsite as a reminder and for training. TPHC Form: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/active-managerial-control/record-keeping-documentation/tphc-form/

     Code MN Rule 4626.0408A

   • Not serious Priority 2

     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

     No paper towels were available at the front hand sink. (Customer napkins are not a substitute for dedicated paper towels.) Provide paper towels.

     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 large Hamachi fillets in walk-in cooler thawing in intact vacuum packages (Reduced Oxygen Packages, ROP). This presents a risk of allowing the dangerous bacteria to grow which causes Botulism, because it grows in the absence of oxygen when the temperature gets up to 38. Person in Charge opened the bag of the thawing fillet (30F) and had the other recently-delivered fillets moved to the freezer. Person in Charge will talk to the delivery service because the product packages say to keep the fish frozen until just before use and they are being delivered partially thawed.

     Code MN Rule 4626.0380E

   • 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.

     Many fish are served raw, but no letters were available verifying how the fish were frozen for parasite destruction. Request parasite destruction letters from the fish suppliers which list all species they provide the business which are frozen for parasite destruction. The letters must specify the exact time-temperatures the fish are frozen for. (Note that some tuna species and roe that has been removed from the skein are exempt.)

     Code MN Rule 4626.0355B

   • 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).

     Many fish are served raw, but no letters were available verifying if the fish were aqua-cultured to be parasite free . Request letters from the fish suppliers which list all species they provide the business which are aqua-cultured to be parasite free. The letters must specify how the fish are fed and kept parasite free. (Note that some tuna species and roe that has been removed from the skein are exempt.)

     Code MN Rule 4626.0355C

   • Not serious Priority 2

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

     The online menus contain no consumer advisory about raw or undercooked animal proteins. Both the onsite and online menus must contain a complete advisory. Provide an asterisk (*) next to each menu item that contains raw or undercooked animal proteins. Provide a matching asterisk in front of the following disclosure and warning: " *These items are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness." Contact Inspector directly if you are considering making any wording changes to that exact disclosure and warning to make sure they will meet the code.

     Code MN Rule 4626.0442A