Wrecktangle Pizza

Year by year

Inspections

1. May 8, 2026 Routine Score 92
   • Serious Priority 1 Corrected on site

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

     Observed walk-in cooler was holding time/temperature controlled for safety (TCS) foods between 42-44F. Observed expo cooler was holing foods between 50-61F. Ensure TCS foods are kept at 41F and below in cold-holding to prevent pathogen growth. PIC moved items from the walk-in to the cheese walk-in, and discarded any items over 45F. PIC discarded the dressings in the expo cooler that were being heated by the heat lamp above. Discussed moving the cooler, leaving the lids on, or covering the cooler to prevent food from being above 41F. PIC stated all coolers were just worked on the previous day and is unsure why the walk-in would be over 41F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed walk-in cooler was holding foods above 41F. Ensure all equipment is in good repair and proper adjustment.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Observed metal lip on food prep cooler was pulled up and is not smooth and easily cleanable. Ensure non-food contact surfaces are smooth and easily cleanable.

     Code MN Rule 4626.0495

   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces before using and after cleaning.

     Observed dish machine was not sanitizing dishes at bar. Ensure dishes are sanitized after washing to prevent pathogen growth. At time of inspection PIC changed the empty sanitizer bottle and replaced it bringing the concentration to 100PPM chlorine.

     Code MN Rule 4626.0900

   • 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 mouse droppings in water pump room. Ensure pests are controlled by providing pest control and cleaning.

     Code MN Rule 4626.1565ABD

2. May 13, 2025 VerRec Score 100

   Result: Complete.

3. May 6, 2025 Routine Score 90
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed dish machine at front bar uses chlorine, facility did not have a chlorine sanitizer test kit. Ensure test for each type of sanitizer used is available.

     Code MN Rule 4626.0715

   • 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.

     Observed several containers of food without date marks or expired date marks. At prep cooler pickled onions were date marked 4/23, bacon jam date marked 4/24. Missing date marks on house made blue cheese dressing and buffalo sauce in basement walk-in. Ensure time/temperature controlled for safety (TCS) foods which are ready to eat, are date marked for the day it is made, thawed, or opened (day 1), then discarded or used on or before the seventh day. Discussed with PIC at time of inspection. PIC discarded onions, and jam.

     Code MN Rule 4626.0405A

   • Serious Priority 1 Corrected on site

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

     Observed cooler in basement was holding pre-packaged cheeses above 41F, as noted in measurements. Ensure time/temperature controlled for safety (TCS) foods are kept at 41F and below to prevent pathogen growth. PIC moved the cheeses to the walk in cooler with an air temp of 38F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed glass door cooler in basement holding cheeses above 41F with an air temperature of 45F. Ensure all equipment is in good repair.

     Code MN Rule 4626.0735AB

4. May 3, 2024 Routine Score 92
   • 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 state certified CFPM. Find classes, and the application form to email in with class certificate at https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Test strip kits for Chlorine and Quaternary Ammonium were not available. Provide kits.

     Code MN Rule 4626.0715

   • 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.

     Eggs are being par-cooked for a breakfast pizza. Written plans must be developed. The template is being sent with this report.

     Code MN Rule 4626.0349F

   • 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

     Dirty mop water has been being dumped outside the back door, because the key to the mopsink room has been lost. This is not acceptable. Restore access to the mopsink and ensure all employees dispose of mop water through the approved mop sink.

     Code MN Rule 4626.1220

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed the handsink at the host station lose from the wall. Secure to the wall and seal the gap.

     Code MN Rule 4626.0725A

   • Serious Priority 1

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Pickled jalapeno peppers are hot-brined onsite, making them a TCS food. They are used onsite and also shipped to the business's six satellite locations. Based on discussion, there were no measures in place to prevent the peppers from being in use longer than seven days. Chef will add use-by dates to the containers of peppers that are shipped out.

     Code MN Rule 4626.0405A

   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     In the lower level, where two ventless ovens were added in 2022 with an approved plan review, significant discoloration of the walls and ceilings immediately around ovens was observed. This indicates a ventilation concern. Manager stated that some HVAC work was recently done to address this. The inspection record includes a final inspection on 4/12/2022 with plan reviewer Mohamed Yusuf: Per Yusuf, passing the inspection was contingent upon providing a "letter from licensed mechanical contractor to assess ventless ovens in the basement and certify the space and existing ventilation meet the manufacturer's recommended use/capacity for the ovens." Provide that letter by emailing to Janna.Beard@minneapolismn.gov and Mohamed.Yusuf@minneapolismn.gov .

     Code MN Rule 4626.1475A

5. May 5, 2023 Routine Score 98
   • Not serious Priority 3

     Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned

     LIGHT IN WALK-IN FREEZER WAS BURNED OUT. REPLACE LIGHT IN WALK-IN FREEZER.

     Code MN Rule 4626.1470A

   • Not serious Priority 2

     Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.

     MISSING A TEMPERATURE MEASURING DEVIDE FOR THE INSIDE OF THE WAREWASHING MACHINE.

     Code MN Rule 4626.0635