Thirty North LLC

Year by year

Inspections

1. Aug 21, 2025 Follow-Up Score 92
   • Not serious Priority 2

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

     A large volumetric container of Dashi broth was observed cooling in the Walk In Cooler. The lid of the container was off to allow air to escape, but the container was too deep and volume was too large for broth to cool within the two step cooling process in 6 hours. Chef moved container to prep sink to cool in ice bath with ice wand in the middle. Broth dropped temperature rapidly within five minutes of using this method. Discussed using different and more rapid cooling methods to cool broth with Chef. Ensure that staff are using rapid cooling methods to cool these broths and retrain and correct when staff deviate from safe food handling practices.

     Code MN Rule 4626.0390B

   • Serious Priority 1

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

     Blanched Vegetables (60F), Blanched Bean Sprouts (55F), Shell Eggs (62F), Pickled Mushrooms (55F), Hydrated Wakame (54F) in the upper part of the Noodle Cooler was observed improperly cold held above 41F at the time of follow-up. It was discussed with Chef that foods were placed there in the morning around 10AM and temperatures were taken approximately 5.5 hours later, with foods remaining in the cooler the entire time. Spicy Raw Tuna (52F), Spicy Mixed Fish (50F), Cooked Crab Mixture (50F), and Salmon Roe (48F) were observed improperly cold holding in the upper part of the Sushi Station above 41F at the time of follow-up. It was discussed with Chef that foods were placed there in the morning around 10AM and temperatures were taken approximately 5.5 hours later, with foods remaining in the cooler the entire time. Pork Tonkatsu (49F) was observed improperly cold holding above 41F in the Right Fryer Lowboy cooler at the time of follow-up. Foods were set for a 4 hour discard from the time they were placed in the units. These units had been checked in the morning a few days after the first inspection and were reported by the representative to be properly cold holding. Chef referred coo

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

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

     Handwash sink in the dishwashing area was observed obstructed by a linens hamper and a cart at the time of follow-up. Chef immediately moved the cart away from the handwash sink. Explained to another Chef who was not present during inspection that handwash sink needs to be kept open and available for handwashing at all times during all hours of operation, especially because there is usually one dishwashing staff person doing dishes at a time. Keep handwash sink clear for handwashing at all times.

     Code MN Rule 4626.1110AB

2. Aug 5, 2025 Routine Score 86
   • 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

     Udon Broth was observed cooling in a large volumetric container in the Walk In Cooler after 1 hour at 85F and after 1.5 hours at 80F. It was unlikely that the broth would cool to 70F within 2 hours of cooling, so Chef was instructed to cool using more effective cooling methods. Chef moved broth to prep sink to cool in ice bath with ice wand. Retrain staff to use rapid cooling methods to cool hot TCS foods from 135F to 70F or below in 2 hours, and then to 41F within the remaining 4 hours time.

     Code MN Rule 4626.0385A

   • Not serious Priority 2 Corrected on site

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

     Large volumetric container of Udon broth was observed cooling in the Walk In Cooler with the lid tightly covering the container. Two containers of cooked mushroom and onion were observed cooling in the Walk In Cooler also tightly lidded. Discussed with Chef that foods that are cooling must be uncovered, spread out and unstacked. Lids were removed for these containers to cool the foods faster. Retrain staff to use rapid cooling methods when cooling hot and cold TCS foods.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

     Facility was blanching chicken pieces using a non-continuous cooking procedure, then cooling them, cold holding them and cooking them fully before service. There is no written plan for cooking the chicken with a non-continuous cooking procedure. Discussed with Chef that there needs to be written plans for the non-continuous cooking procedure that need to be approved by the health department before the plan can be used. Provided written plan template for Chef to fill out, submit to health department and have it approved if they choose to continue using non-continuous cooking, or discontinue using non-continuous cooking procedures.

     Code MN Rule 4626.0349F

   • Serious Priority 1 Corrected on site

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

     Blanched vegetables (52F), Pickled Mushrooms (52F) Shell Eggs (50F) and hydrated Wakame (49F) were observed being improperly cold held in the Noodle Cooler at the time of inspection. Soft Tofu (46F) and pork tonkatsu (49F) were observed improperly cold holding in the Right Fryer Lowboy Cooler at the time of inspection. Cooler was reset for a lower temperature due to being near a hot fryer. Products were placed in the cooler in the late morning before lunch shift. Spicy Kewpie mayo (84F) was observed being improperly cold held on the counter top surface of the Sushi Station at the time of inspection. Discussed possible corrections with Chef, such as Time as a Public Health Control (TPHC) for the sauce to be used up within 4 hours. Spicy Tuna (52F) and Spicy Salmon (52F) was observed improperly cold held in the upper part of the Sushi Station at the time of inspection. Per Chef, none of the foods were cooling, as they had been placed there in the late morning before lunch shift. A discard time was set for 4 hours from the time that they were placed in the units. All coolers had a thermometer in them and were showing approximately 45F at the time of inspection. For spicy mayo, TPHC te

     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.

     Hand wash sink in the dishwashing area was obstructed by a linens hamper and a cart at the time of inspection. Chef immediately moved the cart away from the handwash sink. Since there was 1 dishwashing employee, discussed with Chef the importance of the dishwashing employee washing hands between loading dirty dishes into the dishwasher and putting away clean dishes. CKeep handwash sink clear for handwashing at all times.

     Code MN Rule 4626.1110AB