Lush Lounge & Theater

Year by year

Inspections

1. Apr 30, 2026 Routine Score 92
   • 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.

     Previous years #6 water cups have been replaced with approved plastics. However ramekins are not recyclable. One set of ramekins are black plastic; no black plastics are allowed. The other set of ramekins contain no plastic information. See our Green to Go website at the link below. Recyclable takeout containers in Minneapolis are numbers 1,2, & 5 and cannot be black plastic. Paper compostables are allowed. To have plastic compostables you must also have a compost waste hauler and bin for customers. Discussed with manager. Green To Go - City of Minneapolis

     Code MCO 204.30A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     One of the bar handwashing sinks does not have soap. Provide soap at handwashing sink. Note: there should be fully stocked handwashing sinks, used for handwashing only, on each side of the bar as required by plan review.

     Code MN Rule 4626.1440

   • Serious Priority 1

     Sewage, including liquid waste, must be conveyed to the point of disposal through an approved sanitary sewage system.

     Observed soda gun lines draining into dump sinks. All of the soda gun lines need to drain into a floor drain. Redirect lines to a floor drain.

     Code MN Rule 4626.1200

   • 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 soda gun lines draining into dump sinks. All of the soda gun lines need to drain into a floor drain. Redirect lines to a floor drain.

     Code MN Rule 4626.1220

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Online menu does not contain a consumer advisory. Provide a consumer advisory for online menu. Physical menu is missing the disclosure informing consumers that the egg is undercooked on the grilled cheese sandwich. Provide an asterisk leading to a foot note that state this item may be raw or undercooked. Guidance document provided with report, discussed with manager on site. Contact inspector with any questions.

     Code MN Rule 4626.0442A

2. May 15, 2025 Routine Score 96
   • 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.

     Water cups are #6 plastic. Portion cup/ramekin takeouts are # 6 plastics. These are not recyclable. Discussed recyclable plastics with owner. See our website below for guidance and resources. https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

     Code MCO 204.30A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     One of the bar handwashing sinks did not have soap stocked. Ensure all handwashing sinks are stocked. Discussed with owner.

     Code MN Rule 4626.1440

   • Not serious Priority 2 Corrected on site

     Clearly label working containers of toxic chemicals with the common chemical name.

     Observed sanitizer spray bottle without label. Instructed owner to label bottle.

     Code MN Rule 4626.1595

3. May 23, 2024 Routine Score 96
   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     There is no consumer advisory. Provide a consumer advisory for burgers cooked to order and for egg that can be added to grilled cheese sandwich. Guidance document provided with report.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     There is no sign in employee or public restrooms to reminding staff to wash hands. Provide.

     Code MN Rule 4626.1457

   • 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 #6 water cups. These are not recyclable. When reordering ensure these cups are recyclable. Discussed requirements with PIC, guidance document provided with report.

     Code MCO 204.30A

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Paper towels not stocked at bar handwashing sink. PIC stated paper towels come in tomorrow. They were currently using napkins. Napkins are not preferred as they come apart and stick to hands when used. Anything that deters proper handwashing is known to decrease handwashing. Provide paper towels at all hours of operation.

     Code MN Rule 4626.1445

4. May 25, 2023 Routine Score 96
   • Not serious Priority 3

     In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

     At the time of the inspection an employee was eating in the kitchen. Discontinue. Have eating occur away from kitchen and food prep areas.

     Code MN Rule 4626.0105A

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Open employee beverages were found throughout the kitchen. Provide covered containers.

     Code MN Rule 4626.0105B

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     The walls behind the 3-comp sink had mold build up. Clean. Droppings were found near the CO2 tanks, the service station area room and the biscuit kitchen. Clean.

     Code MN Rule 4626.1520A

   • 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

     Droppings were found throughout the facility. Have professional pest control company service build. Clean droppings.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Items in the walk-in cooler that were not in the cooling process were left uncovered. Cover.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single service cups were stored directly on the floor. Store off the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     The handwashing sink in the back kitchen was blocked. Items moved. Keep access at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

     Soap in the server room was located at a dump sink. Remove.

     Code MN Rule 4626.1455

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     The high temperature dish machine did not have internal measuring indicators. Talk with your supplier to obtain internal measuring indicators.

     Code MN Rule 4626.0710B