Sushi Mix LLC

Year by year

Inspections

1. Feb 5, 2026 Routine Score 92
   • 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.

     At time of inspection there was no parasite destruction letter for frozen fish served raw. Obtain and keep on file a parasite destruction letter from your supplier.

     Code MN Rule 4626.0355B

   • 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 ROP fish being thawed in unopened packaging. Cut package open prior to thawing ROP fish.

     Code MN Rule 4626.0380E

   • 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 no asterisk on the menu directing the consumer to a footnote stating that the food is raw or undercooked. Provide an asterisk on the menu posted on glass case.

     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.

     There is no consumer advisory on the raw sushi items on self-service display case. The consumer advisory can be posted on the display case.

     Code MN Rule 4626.0442A

   • 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.

     Observed numerous squeeze bottles prepared by a processing plant and opened on site were not datemarked. Date mark TCS items for no longer than 7 days.

     Code MN Rule 4626.0400B

   • Not serious Priority 3

     Provide a separate food preparation sink for washing or thawing food in a newly licensed food establishment.

     There is no food prep sink for washing fruits or vegetables. Owner stated these were washed in a plastic container. Discontinue this practice. Either install a food prep sink or buy "pre-washed produce" as was instructed in your plan review process.

     Code MN Rule 4626.0780A

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Provide a state certified food protection manager for the establishment. See attachment.

     Code MN Rule 4626.0033A