Pizza Luce

Year by year

Inspections

1. Apr 3, 2026 Routine Score 94
   • Serious Priority 1 Corrected on site

     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

     Observed spaghetti sauce (83F) and mashed potatoes (90F) cooling in walk-in cooler for 4 or more hours. Ensure foods are being cooled properly from 135F to 70F in two hours, then 70F to 41F in four more hours. Discussed cooling methods and proper cooling times at time of inspection. Cooling logs available, but do not note what time the food is at 135F, only what time they were placed into the cooler. Spaghetti sauce and mashed potatoes were discarded at time of inspection.

     Code MN Rule 4626.0385A

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed alfredo sauce, mashed potatoes and spaghetti sauce cooling in pans over four inches deep. Ensure when using a passive cooling method foods are in a container no deeper than two inches to ensure they meet the time/temperature requirements for cooling. PIC discarded the spaghetti and the mashed potatoes at time of inspection, the alfredo sauce was moved to a container that was two inches.

     Code MN Rule 4626.0390A

2. Mar 28, 2025 Routine Score 98
   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     Observed condensate line from AC unit draining into hand sink. Ensure condensate line is properly draining into the nearest floor drain or as recommended by a licensed HAVAC/ Plumbing Technician.

     Code MN Rule 4626.1220

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed front cooler with an air temperature of 45F. Display cooler had just been stocked with foods prepared that morning. Could not accurately assess the temperature of the food. PIC turned down the display cooler at time of inspection. Ensure all equipment is in good working order.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.

     Observed PIC explained the cleaning process for the slicer components that cannot be moved to the dishwasher as sanitize only. Ensure all food contact equipment is washed (warm soapy water), rinsed (clean water) and then sanitized at the proper concentration and contact time, then air dried before and after use. Discussed with PIC and staff at time of inspection.

     Code MN Rule 4626.0875

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed one ounce containers which were #6 plastics which cannot be recycled in the city of Minneapolis. Ensure recyclable containers are provided which are plastics #1,2 or 6, and no black plastics. Or ensure they are compostable.

     Code MCO 204.30A

   • Not serious Priority 2

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

     Observed hot-holding pizzas at front hot-holding display using time as a public health control without written procedures. Ensure written procedures are available. Discussed with PIC at time of inspection. Emailed written procedure information.

     Code MN Rule 4626.0408A

3. Mar 18, 2024 Routine Score 94
   • Serious Priority 1

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

     OBSERVED TCS FOOD ABOVE 41F DURING STORAGE. FOR EXAMPLE: MILK AT 45F AND COFFEE CREAMER AT 45F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS AND TO CLOSELY MONITOR THIS UNIT OR TO MOVE FOOD TO ANOTHER COOLER.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     OBSERVED CONDENSATE LINE COMING FROM THE CEILING A/C UNIT DISCHARGING INTO A HAND SINK. REMOVE CONDENSATE LINE FROM THE HAND SINK. HAVE CONDENSATE LINE PROPERLY DRAIN TO THE NEAREST FLOOR DRAIN OR AS RECOMMENDED BY A LICENSED HVAC / PLUMBING TECHNICIAN.

     Code MN Rule 4626.1220

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     OBSERVED EXCESSIVE ICE ACCUMULATION INSIDE REACH DOWN FREEZER FOR ICE-CREAM. MAINTAIN FREEZER FREE OF EXCESSIVE ICE ACCORDING TO THE MANUFACTURE’S INSTRUCTIONS.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

     OBSERVED CLEANED PLASTIC CONTAINERS TO HAVE WATER IN BETWEEN STACKED ROWS. CONTAINERS WERE WASHED EARLY IN THE DAY AND THEY WERE NOT IN USE. MAKE SURE YOU AIR DRY KITCHEN EQUIPMENT / UTENSILS / GLASSES BEFORE STORING THEM AWAY.

     Code MN Rule 4626.0935

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     OBSERVED DIRTY - MOLDY ICE MACHINE. CLEAN ICE MACHINE AS NEEDED.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     OBSERVED UNPROTECTED ICE WAND STORED INSIDE THE FREEZER. THIS IS A FOOD CONTACT SURFACE UTENSIL AND MUST BE PROTECTED DURING STORAGE. INSTRUCTED THE PIC TO WASH, RINSE, SANITIZE AND AIR-DRY WAND, THEN PROTECT UTENSIL FROM CONTAMINATION DURING STORAGE INSIDE THE FREEZER.

     Code MN Rule 4626.0955A

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     OBSERVED FRUIT / DRAIN FLIES / DOMESTIC IN THE KITCHEN. CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

     Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.

     OPERATOR WAS ONLY SANITIZING SLICER. THE WASH AND RINSE STEP WERE MISSING. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT / UTENSILS WITH AN APPROVED SANITIZER. THIS WAS REVIEWED ON SITE.

     Code MN Rule 4626.0875

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     OBSERVED WET TOWEL NOT SUBMERGE IN SANITIZER INSIDE SANI BUCKET. ONCE TOWELS ARE WET, THEY NEED TO BE STORED INSIDE A SANITIZER BUCKET COMPLETELY SUBMERGED IN SANITIZER.

     Code MN Rule 4626.0285B

4. Mar 8, 2023 Routine Score 94
   • Not serious Priority 2

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

     ESTABLISHMENT IS USING TIME AS PUBLIC HEALTH CONTROL (TPHC) FOR DRESSINGS AND RED SAUCE. DEVELOP WRITTEN PROCEDURES WITH THE HEALTH DEPARTMENT FOR USING TIME INSTEAD OF TEMPERATURE AS A PUBLIC HEALTH CONTROL. SENDING MORE INFORMATION AND TPHC APPLICATION WITH REPORT.

     Code MN Rule 4626.0408A

   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     OBSERVED QUAT AT 100 PPM IN BUCKET. REFRESH BUCKETS AT FREQUENCY TO MAINTAIN QUAT CONCENTRATION BETWEEN 200-400 PPM. CORRECTED AT TIME OF INSPECTION.

     Code MN Rule 4626.0805C3

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     GARBAGE IN EMPLOYEE RESTROOM IS MISSING A COVERED GARBAGE. PROVIDE.

     Code MN Rule 4626.1260