Min Du Buffet

Year by year

Inspections

1. Feb 4, 2026 Routine · 1 priority, 1 priority foundation, 6 core, 4 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     The left side of the buffet line is hot holding food items between 115-125°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. The left side of the buffet line was turned up and the temperatures of the food items were rechecked and at 135°F or above.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation Repeat Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at sushi bar employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Paper towel was provided during inspection.

     Code 6-301.12

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Multiple spices and ingredients are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Multiple frozen meats and food items are being stored directly inside plastic bags inside multiple freezers. There is no proof or documentation that these plastic bags are food safe.

     Correction: Discard food item. Use food safe approved bags or provide documentation that the palstic bags are food safe from supplier.

     Code 3-307.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     The shelf inside the prep cooler and sections of the shelving units inside the walk in cooler are heavily rusted.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     The round plastic cups that are being used to dispense bulk ingredients are not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the floor underneath the ice machine is heavily coated in dust and debris. Both the right and left sides of the cooking equipment are covered in yellowish grease. There is also grease buildup on the front lower section of the cooking wok area. The sides of the deep fryers also have previous grease and food debris on them.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Floor and wall juncture along the right side of the cooking equipment in the kitchen has the base coving peeling off. The right side of the floor and wall juncture is completley missing the base coving

     Correction: Provide base coving.

     Code 6-201.13 (A)

2. Feb 19, 2025 Routine · 2 priority, 3 priority foundation, 6 core, 8 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In the walk in cooler, there are multiple containers of raw chicken stored on a shelf directly above a box of carrots and other fresh produce items.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Walk in cooler was reorganized so the raw meat was stored on the bottom and the produce items were stored above it.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Multiple food items on the buffet line (soups, chicken, rice, vegetable dishes) are hot held between 120-130°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. The buffet line was turned up and the temperatures were rechecked and at or above 135 deg. F.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement for sushi menu items that are served raw/undercooked.

     Correction: Properly identifiy those food items that require a consumer advisory such as the salmon sushi, red snapper sushi and other raw fish menu items.

     Code 3-603.11 (B)

   • Not serious Priority Foundation Repeat Corrected on site

     HAND DRYING PROVISION

     No single-use toweling available at employee handwashing sink for hand drying behind the sushi counter.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Paper towel was placed next to handwashing sink during inspection.

     Code 6-301.12

   • Not serious Priority Foundation Corrected on site

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Two working containers of bleach water are not labeled with common name of product.

     Correction: Label working containers with the common name of the material used. The working containers were labeled during inspection.

     Code 7-102.11

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Multiple food items stored on the lower shelves in multiple coolers throughout the establishment are observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Multiple food containers are stored in unlabeled containers throughout the establishment. There are large bins of ingredients and several food items in cooler without a label of the common name of ingredient or food.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoop is improperly stored on top of the ice machine in the kitchen and is not protected from potential contamination. There are also several round clear plastic containers without handles used for scooping out rice and other ingredients in the establishment.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Roudn cups were removed and replaced with scoops during inspection. The ice scoop was cleaned and stored in the ice machine bin with the handle out.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping down food contact surfaces is stored on a section of the cooking line and is not stored directly inside the sanitizer bucket.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Multiple meat food menu items are stored directly in plastic carry out bags in multiple freezers throughout the establishment and the food is not protected from potential contamination. The carry out bags even have a label stating not recommended for food storage.

     Correction: Discard food item.

     Code 3-307.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - WOOD, USE LIMITATION

     Multiple wooden cutting boards are observed to be used for cutting meats and produce items in the kitchen.

     Correction: Remove wood used for food contact surfaces unless otherwise approved for use. Discontinue using wooden cutting boards for meat and produce menu items.

     Code 4-101.17

3. Feb 16, 2024 Routine · 2 priority, 5 priority foundation, 5 core, 11 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw shell eggs used for personal use were observed to be stored directly above fresh produce items and already cooked items.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Eggs were moved right away in the walk in cooler.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Multiple food items at the buffet (egg rolls, potatoes, chicken, etc.) are hot held between 105-120°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. The buffet unit was turned up and temperatures were rechecked and at or above 135 deg. F.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Cooked egg rolls and dumplings in the walk in cooler are not date marked. After talking with Kevin, it was noted these food items at times do stay in the cooler for 2 days and then they are cooked again before being served.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement for the mackerel and salmon sushi that is served raw/undercooked.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Priority Foundation Repeat

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods in the sushi counter cooler, the lower sushi cooler and the main prep cooler in the kitchen.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink next to prep sink is unavailable for proper handwashing due to metal pans being stacked on top of the sink and a wooden food barrel stored directly in front of it.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Repeat

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink behind the sushi counter and handwashing sink in the kitchen next to the prep sink.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Multiple food containers stored on the lower shelves in the walk in cooler and a bucket are observed to be uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Large bins for holding flour and other ingredients are not labeled with common name. Also several containers in the lower sushi cooler are not labeled with a common name.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Label foods that are not easily recognizeable with a common name.

     Code 3-302.12

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Several round cups were observed stored inside ingredient bins. Also the ice scoop is stored on top of the ice machine.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Have scoops or cups with a handle for dispensing ingredients with handle stored out.

     Code 3-304.12

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Multiple food items are stored directly inside carry out plastic bags in the coolers and freezers. Fresh produce and frozen meats were observed stored inside the carry out plastic bags.

     Correction: Discard food item. Use food approved bags or containers to properly store food items, stop using carry out plastic bags to store food items inside.

     Code 3-307.11

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The top covers of the large bins used for holding flour and other ingredients are heavily covered in flour. The sides of the fryers and piping along the wok stove are covered in grease and grime.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13