Black Sheep Pizza

Year by year

Inspections

1. Feb 4, 2026 Routine Score 96
   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Smoked Chicken and marinara sauce were observed cooling in deep volume containers in the 3 Door Reach In Cooler and the Walk In Cooler respectively. Discussed with Manager and Chef that these foods cannot cool quickly enough using this method to be safe. Chef placed the foods in more shallow pans to complete the cooling process. Retrain staff to cool in shallow pans to cool foods most rapidly and safely.

     Code MN Rule 4626.0390A

   • Not serious Priority 2 Corrected on site

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

     Smoked Chicken and cut tomatoes in the 3 Door Reach In Cooler, and raw bacon was observed cooling in the Walk In Cooler being tightly covered with cling film. Discussed with Manager and Chef that foods need to remain uncovered while cooling to cool most rapidly. Cling film was removed from each product to finish their cooling processes. Retrain staff to cool foods uncovered, unstacked and spread out for the fastest and safest cooling processes.

     Code MN Rule 4626.0390B

2. Feb 5, 2025 Routine Score 100
   • Not serious Priority 3 Corrected on site

     Discontinue the use of a food preparation sink for anything other than food preparation.

     Dirty dishes were observed being stored in the food preparation sink in the back area. Discussed with manager and Chef that food preparation sinks are to be used only for food preparation. Chef removed equipment from food prep sink and cleaned sink to be ready for use. Retrain staff to use food prep sink only for food preparation.

     Code MN Rule 4626.0780C

   • Not serious Priority 3

     Bulk food utensils must have their handles out of the food. If there is a cover around the utensil, then the utensil must be on a cord. The cord must be cleanable and can not reach the floor.

     Bulk container of flour was observed with scoop without handle stored in container. Explained to Chef that scoops without a designated handle can contaminate the food. Provide scoops with a designated handle to prevent contamination of bulk food ingredients.

     Code MN Rule 4626.0275G

3. Feb 7, 2024 Routine Score 94
   • Not serious Priority 2 Corrected on site

     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.

     Garbanzo Beans and dressings made in house in the 2 Door Reach In Cooler were not date marked. Dates were placed on these foods by Chef. Ensure that all foods are date marked so that they are used within the safe 7 day time of preparation.

     Code MN Rule 4626.0400B

   • 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.

     Sliced tomatoes were observed past the 7 day date mark and were dated from January 31, 2024. This is 8 days old. The product was discarded immediately. Be sure to have staff check date marks so that they are used within the safe 7 days time frame.

     Code MN Rule 4626.0405A

4. Feb 9, 2023 Routine Score 100
   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed fruit flies behind bar. A pest control service is currently in place. Increase service frequency until pests are no longer evident.

     Code MN Rule 4626.1565ABD