Little Caesars Pizza

Year	Inspections	Violations	Serious
2026	2	24	3
2025	2	24	2
2024	3	25	4
2023	1	5	1

Aug 19, 2026 Follow-Up Score 92

Not serious Priority 3
Keep the physical facilities in good repair.

Observed the floors and walls under the 3-compartment sink to be heavily damages and for basecoving to be missing. Repair physical facilities and install basecoving. Keep physical facilities in good repair.

Code MN Rule 4626.1515
Not serious Priority 3
Have a covered trash can in toilet rooms.

Observed the trash can in the employee restroom to not have a lid. Make sure restroom garbage cans have lids and are covered.

Code MN Rule 4626.1260
Not serious Priority 3
Keep non-food contact equipment surfaces clean.

Observed storage racking throughout the store to be soiled. Observed the walk-in cooler gaskets to be soiled. Clean and keep equipment clean.

Code MN Rule 4626.0855
Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Observed the ceilings and walls in the pizza cook area to be soiled. Observed the floors under the 3-compartment sink to be soiled. Observed the walls above the 3-compartment sink to be soiled. Clean and keep physical facilities clean.

Code MN Rule 4626.1520A
Serious Priority 1 Corrected on site
Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

Observed employee to briefly wash their hands for a few seconds. Employee was instructed to rewash their hands. Make sure employees wash their hands for a minimum of 20 seconds.

Code MN Rule 4626.0070A
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

Observed there to be no paper towels at the prep area handwashing sink. Paper towels were provided during inspection. Make sure paper towels are kept at each handwashing sink to promote employee handwashing.

Code MN Rule 4626.1445
Not serious Priority 3
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

Observed the prep area handwashing sink and the 3-compartment sink to be pulling from the wall. Recaulk/seal the sinks to the wall.

Code MN Rule 4626.0725A
Not serious Priority 3
Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.

Observed restaurant to mix sauce with water, but there is not a prep sink in the kitchen. Install a prep sink or change sauce preparation procedure.

Code MN Rule 4626.0780B
Not serious Priority 2
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

Observed restaurant engaging in activities that require a prep sink. Submit a plan review prior to installing the prep sink.

Code MN Rule 4626.1720A

Aug 5, 2026 Routine Score 80

Not serious Priority 3
Keep the physical facilities in good repair.

Observed the floors and walls under the 3-compartment sink to be heavily damaged. Repair floor so basecoving is installed.

Code MN Rule 4626.1515
Not serious Priority 3
Have a covered trash can in toilet rooms.

Observed the trash can in the employee restroom to not have a lid. Make sure restroom garbage cans have lids and are covered.

Code MN Rule 4626.1260
Not serious Priority 3
Keep non-food contact equipment surfaces clean.

Observed storage racking throughout the store to be soiled. Observed the walk-in cooler gaskets to be soiled. Clean and keep equipment clean.

Code MN Rule 4626.0855
Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Observed the ceilings and walls in the pizza cook area to be soiled. Observed the floors under the 3-compartment sink to be soiled. Observed the walls above the 3-compartment sink to be soiled. Clean and keep physical facilities clean.

Code MN Rule 4626.1520A
Serious Priority 1 Corrected on site
Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

Observed employee to briefly wash their hands for a few seconds. Employee was instructed to rewash their hands. Make sure employees wash their hands for at least 20 seconds.

Code MN Rule 4626.0070A
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

Observed there to be no paper towels at the prep area handwashing sink. Paper towels were provided during inspection. Make sure paper towels are kept at each handwashing sink to promote employee handwashing.

Code MN Rule 4626.1445
Not serious Priority 3
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

Observed the prep area handwashing sink and the 3-compartment sink to be pulling from the wall. Recaulk/seal the sinks to the wall.

Code MN Rule 4626.0725A
Not serious Priority 2
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Observed employee to use the handwashing sink in the dish area to be used to fill-up a pitcher of water. Observed a pitcher to be stored in the dish area handwashing sink. Observed food waste residue to be in the basins of each handwahing sink. Make sure handwashing sinks are kept accessible and are only used for handwashing.

Code MN Rule 4626.1110AB
Not serious Priority 3
In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

Observed employee to be chewing gum in the kitchen. Make sure employees do not eat while engaging in food handling activities.

Code MN Rule 4626.0105A
Not serious Priority 2
Have a test kit for the type of sanitizer used.

Observed there to be no sanitizer test kit at the restaurant. Make sure that a sanitizer test kit is kept and used.

Code MN Rule 4626.0715
Serious Priority 1 Corrected on site
Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.

Observed containers of prepared pizza sauces that were made a day prior to inspection at 46 degrees F in the walk-in cooler. The containers missed the required cooling curve and were discarded during inspection. Make sure pizza sauce is cooled to a temperature of 41 degrees F or below within 4 hours.

Code MN Rule 4626.0385B
Not serious Priority 2 Corrected on site
Use effective cooling methods to cool TCS foods.

Observed pizza sauce that was prepared 30 minutes prior to inspection to be cooling in deep containers. The pizza sauce was moved into shallow containers to allow for more effective cooling. Follow the store SOP and cool pizza sauce in shallow containers.

Code MN Rule 4626.0390A
Not serious Priority 2 Corrected on site
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Observed pizza sauce prepared 30 minutes prior to inspection being cooled in tightly covered containers. Pizza sauce was moved into uncovered containers to allow for effective cooling. Cool pizza sauce in uncovered containers, per the store SOP.

Code MN Rule 4626.0390B
Not serious Priority 3
Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.

Observed restaurant to mix sauce with water, but there is not a prep sink in the kitchen. Install a prep sink or change sauce preparation procedure.

Code MN Rule 4626.0780B
Not serious Priority 2
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

Observed restaurant engaging in activities requiring a prep sink. Submit plan review prior to installing the prep sink.

Code MN Rule 4626.1720A

Aug 5, 2025 Follow-Up Score 96

Not serious Priority 3
Keep the physical facilities in good repair.

Observed the wall under the 3-compartment sink to be severely damaged. Observed the seal/caulking at the dough station handwashing sink to be deteriorated. Repair these areas and keep physical facilities in good repair.

Code MN Rule 4626.1515
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 black plastic containers to be used for takeout items. Black plastic is not allowed under the Green-to-Go ordinance. Make sure all takeout containers are compliant with the Green-to-Go ordinance.

Code MCO 204.30A
Not serious Priority 3
Have a covered trash can in toilet rooms.

Observed the trash can in the employee restroom to be uncovered. Make sure that the restroom is provided with a covered trash can.

Code MN Rule 4626.1260
Not serious Priority 3
Keep non-food contact equipment surfaces clean.

Observed the racking of the stand-up beverage cooler, the racks of the service line sauce storage area, the storage shelving for the pizza boxes, and the racking of the chemical/pan storage area to be soiled. Observed the gaskets of the walk-in cooler to be soiled. Clean and keep equipment clean.

Code MN Rule 4626.0855
Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Observed the floors under the service line box storage area and under the flour/sauce storage area to be soiled. Observed the ceiling throughout the kitchen to be soiled. Observed the wall above the 3-compartment sink to be soiled. Clean these areas and keep physical facilities clean.

Code MN Rule 4626.1520A
Not serious Priority 2
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

Observed pans used for chicken wings to be extremely rough and to not have a smooth surface. Make sure that all food contact surfaces are smooth and easily cleanable.

Code MN Rule 4626.0515
Not serious Priority 2
Equipment food-contact surfaces and utensils must be clean.

Observed multiple ready-to-use food utensils in storage to be soiled with old food debris. Person-in-Charge was instructed to resanitize these containers. Make sure that food contact equipment is clean and free of debris.

Code MN Rule 4626.0840A
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed the gaskets of the walk-in cooler to be severely torn. Replace and keep equipment in good repair.

Code MN Rule 4626.0735AB
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.

Observed there to be no staff with a Certified Food Protection Manager Certificate. Information for getting this certificate will be included in this report. Make sure an employee gets this certification and maintains it.

Code MN Rule 4626.0033A

Jul 22, 2025 Routine Score 82

Not serious Priority 2
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Observed employee to use the handwashing sink at the dough station to fill up a pitcher of water. Make sure that employees only use handwashing sinks for handwashing.

Code MN Rule 4626.1110AB
Serious Priority 1 Corrected on site
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

Observed employees to work the cash register, pick items up from the floor, touch their hair and other exposed body parts and start to return to food handling without washing their hands. Employees were instructed to wash their hands before returning to food handling. Make sure employees wash their hands when required in this code.

Code MN Rule 4626.0075B-J
Not serious Priority 3
Keep the physical facilities in good repair.

Observed the wall under the 3-compartment sink to be severely damaged. Observed the seal/caulking at the dough station handwashing sink to be deteriorated. Repair these areas and keep physical facilities in good repair.

Code MN Rule 4626.1515
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 black plastic containers to be used for takeout items. Black plastic is not allowed under the Green-to-Go ordinance. Information on the Green-to-Go ordinance will be included in this report. Make sure all takeout containers are compliant with the Green-to-Go ordinance.

Code MCO 204.30A
Not serious Priority 3
Have a covered trash can in toilet rooms.

Observed the trash can in the employee restroom to be uncovered. Make sure that the restroom is provided with a covered trash can.

Code MN Rule 4626.1260
Not serious Priority 3
Keep non-food contact equipment surfaces clean.

Observed the racking of the stand-up beverage cooler, the racks of the service line sauce storage area, and the racking of the chemical/pan storage area to be soiled. Observed the gaskets of the walk-in cooler to be soiled. Clean and keep equipment clean.

Code MN Rule 4626.0855
Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Observed the floors under the service line box storage area, under the oven, and under the flour/sauce storage area to be soiled. Observed the ceiling throughout the kitchen to be soiled. Observed the wall above the 3-compartment sink to be soiled. Clean these areas and keep physical facilities clean.

Code MN Rule 4626.1520A
Not serious Priority 2
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

Observed pans used for chicken wings to be extremely rough and to not have a smooth surface. Make sure that all food contact surfaces are smooth and easily cleanable.

Code MN Rule 4626.0515
Not serious Priority 2
Equipment food-contact surfaces and utensils must be clean.

Observed ready-to-use food containers in storage to have food debris encrusted on their interior. Person-in-Charge was instructed to resanitize these containers. Make sure that food contact equipment is clean and free of debris.

Code MN Rule 4626.0840A
Not serious Priority 2 Corrected on site
Have a food thermometer easily available to measure the internal temperature of foods.

Observed there to be no thermometer available at the restaurant. Person-in-Charge was able to obtain a thermometer during inspection. Make sure a thermometer is kept at the restaurant to check internal temperature of food product.

Code MN Rule 4626.0705A
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Observed pepperoni and pizza sauce in the walk-in cooler to be at temperatures of 46 and 47 degrees F, respectively. Person-in-Charge stated that the walk-in cooler frequently goes through a defrost cycle. Person-in-Charge was instructed to monitor food temperatures to make sure that they can get below 41 degrees F. Person-in-Charge instructed to move TCS items to working refrigeration or freezer, or to discard within 2 hours if temperatures of 41 degrees F cannot be met. Make sure that all cold TCS are kept at temperatures of 41 degrees F or below.

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 the walk-in cooler to have an air temperature of 45 degrees F. Person-in-Charge was instructed to discontinue using cooler if it cannot hold a temperature of 41 degrees F or below. Observed the dough water dispenser to not be working. Repair and keep equipment in good repair.

Code MN Rule 4626.0735AB
Not serious Priority 3
Keep the plumbing system in good repair.

Observed the basins at the 3-compartment sink to not be able to hold water. Have sink serviced and keep plumbing in good repair.

Code MN Rule 4626.1040B
Not serious Priority 2
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

Observed multiple food safety risk factors to be out of control during inspection (including risk factors related to handwashing, sanitizing food contact surfaces, and proper temperature control). A daily food safety checklist and link to Active Managerial Control toolbox will be included in this report. Make sure that there is an active oversight of food safety risk factors during hours of operation.

Code MN Rule 4626.0035DGHIKM
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.

Observed there to be no staff with a Certified Food Protection Manager Certificate. Information for getting this certificate will be included in this report. Make sure an employee gets this certification and maintains it.

Code MN Rule 4626.0033A

Aug 19, 2024 Follow-Up Score 94

Not serious Priority 3
Post the Certified Food Protection Manager certificate.

Observed there to be no staff with a Certified Food Protection Manager Certificate. Information for getting this certificate was included in previous reports. Make sure an employee gets this certification and maintains it.

Code MN Rule 4626.0033D
Not serious Priority 2
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Observed a cleaning brush, spray bottle head, and other cleaning supplies to be stored in the handwashing sink by the 3- compartment sink. Observed a large bucket to be stored in the handwashing sink by the dough station. Discontinue storing items in the handwashing sink and ensure that handwashing sinks are used only for employee handwashing.

Code MN Rule 4626.1110AB
Serious Priority 1
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

Observed employee to work the cash register and then go to pull a pizza out of the oven without washing their hands. Employee was instructed to wash their hands. Retrain employees on proper handwashing and ensure that they wash their hands between tasks, as required by the above code.

Code MN Rule 4626.0075B-J
Not serious Priority 3
Keep the physical facilities in good repair.

Observed the caulking around the handsink by the pizza dough prep area and above the 3- compartment sink to be heavily damaged. Observed multiple missing ceiling tiles that had been replaced with cardboard. Repair these areas and maintain physical facilities in good repair.

Code MN Rule 4626.1515
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 containers for chicken wings to be made from black plastic. Black plastic is disallowed under the Green-to-Go Ordinance. A flyer for the Green-to-Go Ordinance was included in the initial report. Ensure that takeout containers are compliant with Green-to-Go.

Code MCO 204.30A
Not serious Priority 3
Have a covered trash can in toilet rooms.

Observed the trash can in the employee restroom to not be covered. Provide a lid for trash cans in the restroom.

Code MN Rule 4626.1260

Aug 5, 2024 Follow-Up Score 88

Not serious Priority 3
Post the Certified Food Protection Manager certificate.

Observed there to be no staff with a Certified Food Protection Manager Certificate. Information for getting this certificate will be included in this report. Make sure an employee gets this certification and maintains it.

Code MN Rule 4626.0033D
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

Observed there to be no paper towel at the handwashing sink by the pizza dough prep area. Paper towels were provided during inspection. Ensure that all handwashing sinks are stocked with towels for hand drying to promote proper employee handwashing.

Code MN Rule 4626.1445
Not serious Priority 2
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Observed a cleaning brush, spray bottle head, and other cleaning supplies to be stored in the handwashing sink by the 3-compartment sink. Discontinue storing items in the handwashing sink and ensure that handwashing sinks are used only for employee handwashing.

Code MN Rule 4626.1110AB
Serious Priority 1
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

Observed an employee to sweep the floor, pick trash up from the floor, and then return to handing exposed pizza boxes and start to handle pizza without washing their hands. Person-in-Charge was informed and employee was instructed to wash their hands. Retrain employees on proper handwashing and ensure that employees wash their hands between tasks, according to the above code.

Code MN Rule 4626.0075B-J
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed the pizza makeline cooler to have an air temperature of 49 degrees F. Person-in-charge stated that a new cooler was going to be delivered in the next couple of days. Service cooler and ensure that it is able to hold foods at, or below, 41 degrees F.

Code MN Rule 4626.0735AB
Not serious Priority 3
Keep the physical facilities in good repair.

Observed the caulking around the handsink by the pizza dough prep area and above the 3- compartment sink to be heavily damaged. Observed multiple missing ceiling tiles that had been replaced with cardboard. Repair these areas and maintain physical facilities in good repair.

Code MN Rule 4626.1515
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 containers for chicken wings to be made from black plastic. Black plastic is disallowed under the Green-to-Go Ordinance. A flyer for the Green-to-Go Ordinance was included in the initial report. Ensure that takeout containers are compliant with Green-to-Go.

Code MCO 204.30A
Not serious Priority 3
Have a covered trash can in toilet rooms.

Observed the trash can in the employee restroom to not be covered. Provide a lid for trash cans in the restroom.

Code MN Rule 4626.1260
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Observed cheese, pepperoni, ham, and sausage in the makeline cooler to be at temperatures ranging from 50 - 53 degrees F. Person-in-charge stated that items were moved into the cooler at 10:30 am. Person-in-charge was instructed to move items from the makeline cooler into the walk-in cooler. Monitor temperature of food products to ensure they get below 41 degrees F or discard. Person-in-charge was instructed to only keep working portions of meats and cheeses in the makeline cooler and to timestamp containers to make sure that they are used within 4 hours. Hold TCS foods at a temperature of 41 degrees F or below to prevent bacteria growth.

Code MN Rule 4626.0395A2

Jul 23, 2024 Routine Score 90

Not serious Priority 3
Post the Certified Food Protection Manager certificate.

Observed there to be no staff with a Certified Food Protection Manager Certificate. Information for getting this certificate will be included in this report. Make sure an employee gets this certification and maintains it.

Code MN Rule 4626.0033D
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

Observed there to be no paper towel at the handwashing sink by the pizza dough prep area. Paper towels were provided during inspection. Ensure that all handwashing sinks are stocked with towels for hand drying to promote proper employee handwashing.

Code MN Rule 4626.1445
Not serious Priority 2 Corrected on site
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Observed a large bucket to be stored in the handwashing sink by the pizza dough prep area. The bucket was removed during inspection. Ensure that handwashing sinks are kept accessible and are only used for handwashing.

Code MN Rule 4626.1110AB
Not serious Priority 3 Corrected on site
Handle, display, and dispense all single-service and single use articles and clean utensils so that contamination of lip-contact and food-contact surfaces is prevented.

Observed single-use food boats to be stored upright. The food boats were inverted during inspection. Ensure that food boats are stored inverted to prevent potential contamination.

Code MN Rule 4626.0965A
Serious Priority 1
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

Observed employee pick up garbage from the floor, work at the cash register, and then return to work with food without washing their hands. Observed employee making dough, touch their face, switch gloves, and return to work without washing hands. Employees were instructed to wash their hands before returning to work with food. Ensure employees wash their hands in between changing tasks and after touching exposed parts of their body.

Code MN Rule 4626.0075B-J
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed the pizza makeline cooler to have an air temperature of 48 degrees F. Person-in-charge stated that a new cooler was going to be delivered in the next couple of days. All TCS food items in the cooler were moved into the cooler 15 minutes prior to inspection. TCS items in the makeline cooler were marked with use times of 3 hours as a corrective action. Service cooler and ensure that it is able to hold foods at, or below, 41 degrees F.

Code MN Rule 4626.0735AB
Not serious Priority 3
Keep the physical facilities in good repair.

Observed the caulking around the handsink by the pizza dough prep area and above the 3- compartment sink to be heavily damaged. Observed multiple missing ceiling tiles that had been replaced with cardboard. Repair these areas and maintain physical facilities in good repair.

Code MN Rule 4626.1515
Not serious Priority 2
Have a test kit for the type of sanitizer used.

Observed there to be no sanitizer test kit onsite. Provide and maintain a sanitizer test kit to ensure that sanitizer concentration is high enough to disinfect food surfaces, but not so high that it may chemically contaminate food.

Code MN Rule 4626.0715
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 containers for chicken wings to be made from black plastic. Black plastic is disallowed under the Green-to-Go Ordinance. A flyer for the Green-to-Go Ordinance will be included in this report. Ensure that takeout containers are compliant with Green-to-Go.

Code MCO 204.30A
Not serious Priority 3
Have a covered trash can in toilet rooms.

Observed the trash can in the employee restroom to not be covered. Provide a lid for trash cans in the restroom.

Code MN Rule 4626.1260

Jul 25, 2023 Routine Score 92

Not serious Priority 3
Post the Certified Food Protection Manager certificate.

There is a current Certified Food Protection Manager (CFPM) registered with the State of Minnesota, but the certificate is not posted. Post current certificate and maintain.

Code MN Rule 4626.0033D
Serious Priority 1
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

Quat sanitizer in the 3 basin sink setup was dispensing at 150ppm. After looking at directions on the container of quat sanitizer with Person In Charge, use directions require an effective range of 200-400ppm. Discussed with Person In Charge that they need to adjust sanitizer to effective range stated on container. Person In Charge stated they would put in a call to fix the dispenser right away. Instructed Person In Charge to hold off on dish washing until dispenser is fixed. Ensure that sanitizer is being used at according to directions at all times and retrain employees to measure and monitor sink more frequently. Maintain quat sanitizer at effective level according to directions.

Code MN Rule 4626.0805C3
Not serious Priority 2
Equipment food-contact surfaces and utensils must be clean.

Can opener was observed soiled with old food debris. Clean and maintain clean to sight and touch.

Code MN Rule 4626.0840A
Not serious Priority 3
Store all food: • In a clean, dry location • At least 6 inches above the floor

A box of mozzarella cheese was observed stored on the floor. Discontinue storing food on the floor and store food at least 6 inches off the floor.

Code MN Rule 4626.0300A
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

Single-use towelling was not provided at the main handwash sink and the handwash sink by the dishwashing area. Provide and maintain paper towelling at each handwash sink and maintain at all times to encourage employees to wash hands.

Code MN Rule 4626.1445

Establishment

Year by year

Inspections