Wrecktangle Pizza

Year by year

Inspections

1. Mar 24, 2026 Routine Score 96
   • 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.

     There is not currently a MN CFPM at this location, but several managers are taking the required class in a couple days. After class certificates are received, ensure at least one individual applies to the Minnesota Department of Health for a MN CFPM certificate. This must be done within six months of passing the exam. Find that application process at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

     Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.

     Observed red sauce in hot holding pot at only 128F. Sauce had been reheated on stovetop for ten minutes then placed into hot holding pot 30 minutes prior without taking the temperature. The sauce had not yet been reheated to 165F. Person in Charge turned up the temperature of the pot and finished reheating the full amount to 165F. Ensure employees reheat to 165F within two hours. (Properly reheated sauce can then be hot held at a lower temp of 135F or more.)

     Code MN Rule 4626.0360A

2. Apr 16, 2025 Follow-Up Score 100
   • 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.

     Manager will be taking CFPM course soon. When complete, be sure to mail a copy of the class certificate to Minnesota Department of Health with their application form.

     Code MN Rule 4626.0033A

3. Mar 31, 2025 Routine Score 82
   • 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.

     NO STATE REGISTRATION FOR A CERTIFIED FOOD PROTECTION MANAGER (CFPM) WAS FOUND. LOOKED UP PERSON IN CHARGE IN CFPM DATABASE, AND NO CERTIFICATE WAS FOUND. A SERVSAFE CERTIFICATE WAS PROVIDED, BUT THE CERTIFICATE OF COURSE COMPLETION MUST BE MAILED TO THE MINNESOTA DEPARTMENT OF HEALTH ALONG WITH THE CFPM APPLICATION FORM. SEE https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • 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.

     A NON-CONTINUOUS COOKING PROECESS IS BEING USED FOR EGGS FOR A BREAKFAST PIZZA. WRITTEN PROCEDURES ARE NEEDED. A TEMPLATE WAS PROVIDED DURING THE INSPECTION AND IS ALSO BEING SENT WITH THIS REPORT.

     Code MN Rule 4626.0349F

   • Serious Priority 1

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

     OBSERVED A LARGE CONTAINER OF GARLIC HERB BUTTER AT 70°F. PERSON IN CHARGE STATED THAT ONE CONTAINER IS TAKEN OUT DAILY AND LEFT AT ROOM TEMPERATURE FOR EASE OF USE. FROM CONVERSATION WITH PERSON IN CHARGE, THIS CONTAINER WAS LIKELY TAKEN OUT YESTERDAY. THIS PRODUCT IS A TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD AND CANNOT BE HELD AT ROOM TEMPERATURE. INSTRUCTED PERSON IN CHARGE TO DISCARD THE BUTTER AND TO STORE FUTURE BATCHES UNDER REFRIGERATION, USING SMALLER PORTIONS THAT CAN BE HELD AT ROOM TEMPERATURE ONLY DURING ACTIVE PREPARATION FOR IMMEDIATE SERVICE.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     OBSERVED MISSING TEST KIT IN DISH WASHING AREA. OBSERVED EXPIRED TEST KIT NEAR 3 COMPARTMENT SINK. HAVE A CURRENT TEST KIT FOR EACH TYPE OF SANITIZER USED.

     Code MN Rule 4626.0715

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     OBSERVED CAN OPENER WITH DRIED FOOD DEBRIS. CAN OPENER WAS CLEANED DURING INSPECTION.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     OBSERVED PESTO MISSING DATE MARKING. PERSON IN CHARGE MARKED THE DATE ON PESTO AT TIME OF INSPECTION. MARK THE DATE ON ALL FOODS PREPARED AND HELD FOR MORE THAN 24 HOURS.

     Code MN Rule 4626.0400A

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     PERSON IN CHARGE WAS UNSURE OF THE PROCEDURE TO FOLLOW IF A CONSUMER REPORTS A SUSPECTED FOODBORNE ILLNESS. EVEN IF ONLY ONE PERSON REPORTS SYMPTOMS, THE REGULATORY AUTHORITY MUST BE NOTIFIED AT 1-800-FOOD-ILL. THIS NUMBER SHOULD ALSO BE PROVIDED TO THE CONSUMER.

     Code MN Rule 4626.0040D

   • Not serious Priority 2

     Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

     PERSON IN CHARGE WAS UNSURE OF THE STEPS TO FOLLOW FOR CLEANING UP VOMIT OR DIARRHEA. A PDF WITH GUIDANCE ON PROPER CLEANUP PROCEDURES IS BEING PROVIDED WTIH REPORT. EMPLOYEES SHOULD BE TRAINED ON THE CORRECT STEPS TO TAKE IN THE EVENT OF A VOMITING OR DIARRHEAL INCIDENT.

     Code MN Rule 4626.0123

4. Apr 2, 2024 Routine Score 94
   • 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.

     No state registration for a Certified Food Protection Manager was found. Send someone to an approved class. Then be sure to mail the class certificate in to the Minnesota Department of Health - along with the application form. See https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • 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.

     A non-continuous cooking process is being used for eggs for a breakfast pizza. Written procedures are needed. A template is being sent with this report; the template can also be found at the bottom of this resource page: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/time-temperature/

     Code MN Rule 4626.0349F

   • Serious Priority 1

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

     Cheese, sauce and pickled peppers were observed held out of mechanical refrigeration in a pan of ice. This is not allowed. Items were at 45F - 47F, and were returned to the refrigerator. Discussed purchasing a counter-top condiment refrigeration unit for these frequently-used TCS items.

     Code MN Rule 4626.0395A2

5. Apr 6, 2023 Routine Score 100

   Result: Complete.