Northern Fires Pizza

Year by year

Inspections

1. Jul 8, 2026 Routine Score 94
   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed the hand sink temperature at 145*F. The temperature of the handwashing sink must not be hotter than 130*F.

     Code MCO 188.380

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing test kit for sanitizer. Provide.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed mops leaning against wall, with head above the handle. Hang mops to dry with the head below the handle to prevent contamination of walls and handle.

     Code MN Rule 4626.1540

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     The person in charge was unable to provide employee illness log. Sending illness log pdf with report to be maintained and kept on site.

     Code MN Rule 4626.0040C

2. Jul 8, 2025 Routine Score 98
   • 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.

     OBSERVED BIN OF SINGLE SERVICE CUPS ON FLOOR. MOVE BIN TO STORAGE AREA AT LEAST 6 INCHES ABOVE THE FLOOR.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Provide a cover or lid for the equipment that overlaps the opening and is sloped to drain.

     DRAIN COVER WAS MISSING FOR MOP SINK. REPLACE DRAIN COVER.

     Code MN Rule 4626.0570

   • Not serious Priority 2

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

     MENU WAS MISSING CONSUMER WARNING FOR CESAR SALAD DRESSING THAT IS MADE ON SITE WITH RAW EGGS. PROVIDE CONSUMER WARNING ON MENU.

     Code MN Rule 4626.0442A

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

     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

     MISSING PAPER TOWELS AT HANDWASHING SINK. PERSON IN CHARGE STOCKED HANDWASHING SINK WITH PAPER TOWELS AT TIME OF INSPECTION.

     Code MN Rule 4626.1445

   • Serious Priority 1

     Exclude a food employee with vomiting or diarrhea from the establishment until they have been asymptomatic for at least 24 hours, and permission is granted from the person in charge to return to work.

     PERSON IN CHARGE WAS NOT AWARE THAT EMPLOYEES WITH VOMITING OR DIARRHEA SHOULD BE EXCLUDED FOR AT LEAST 24 HOURS AFTER LAST SYMPTOM.

     Code MN Rule 4626.0050

4. Jul 11, 2023 Follow-Up Score 94
   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed pepperoni pizza sitting on side of range at 78*F. Keep TCS foods hot at 135*F or above or cold at 41*F or less. Note: Suggest using time as public health control. See attachments.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

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

     Develop written procedures for time as public health control.

     Code MN Rule 4626.0408A

5. Jun 21, 2023 Routine Score 86
   • Serious Priority 1 Corrected on site

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Observed an employee slicing lemons with bare hands. Gloves are to be worn when slicing ready-to-eat foods. Discussed violation with employee and he washed hands and put on gloves.

     Code MN Rule 4626.0225A

   • Not serious Priority 2 Corrected on site

     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

     There were no paper towels at cookline handsink. This was corrected by PIC.

     Code MN Rule 4626.1445

   • Not serious Priority 3 Corrected on site

     Keep the toilet room doors closed except during cleaning and maintenance operations.

     Observed bathroom door propped open. Keep bathroom door closed.

     Code MN Rule 4626.1555

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Provide a covered receptacle for trash in bathroom.

     Code MN Rule 4626.1260

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Observed that the license posted expired 4/1/23. Please post valid store license.

     Code MCO 188.390

   • Serious Priority 1 Corrected on site

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

     Observed sliced mozzarella cheese in coldwell at a temp of 65*F and pepperoni on prep table at a temp of 68*F Maintain cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed pepperoni pizza sitting on side of range at 82*F. Keep TCS foods hot at 135*F or above or cold at 41*F or less.

     Code MN Rule 4626.0395A1