Andrea Pizza

Year by year

Inspections

1. Apr 3, 2025 Follow-Up Score 100
   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Code MN Rule 4626.1335A

2. Mar 10, 2025 Routine Score 88
   • Not serious Priority 3

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

     Observed duct tape holding together the bottom cover of the reach-in freezer. Informed the MOD to ensure all equipment are maintained and repair per manufacturer's recommendation.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed the following TCS foods in the pizza prep cooler whose temps were above 41*F: sausages (47*F), pizza sauce (57*F), and chicken (52*F). Informed the manager on duty (MOD) to immediately discard any TCS foods whose temps have been above 41*F for more than 3-4hrs and move the rest to another working cooler until the prep cooler temp is adjusted to maintain temps of 41*F or below.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

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

     Observed establishment using time as public health control (TPHC) for pizza on the hotline but there was no written TPHC policy available on site. Informed the MOD to ensure they have a written TPHC policy in place that all employees are familiar with and follow, and to keep copy of the policy available on site and upon request by the Health Dept. Advised to MOD to use the copy of the TPHC template provided with this report.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

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

     Observed soap and paper towel dispensers mounted the three-compartment sink. Informed the MOD to remove the dispenser above the 3-comp sink.

     Code MN Rule 4626.1455

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Observed establishment has VCT tile and vinyl base throughout the kitchen which is not an approved flooring for kitchen and food prep areas. Informed the MOD they need to provide/install, within a year, an approved flooring and cove base in the kitchen and all food prep/service areas

     Code MN Rule 4626.1335A

   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed the concentration of the quat sanitizer solutions used in the 3-comp sink and sani spray bottles were higher than 400ppm. Informed the MOD to ensure they properly adjust and monitor the concentrations of the quat sanitizer solutions to be 200-400ppm. This issue was immediately corrected on site.

     Code MN Rule 4626.1620

   • Not serious Priority 2 Corrected on site

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

     Observed a sanitizer spray bottle without a label. Informed the MOD to ensure they properly label all containers holding chemical solutions. This issue was immediately corrected on site.

     Code MN Rule 4626.1595

3. Aug 23, 2023 Routine Score 92
   • Not serious Priority 3

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

     Observed the cold station with excessive water. Towels are used to absorb the water with a container stored underneath the equipment to catch dripped fluid. Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

     Observed soda fountain with no label - provide.

     Code MN Rule 4626.0435C

   • Not serious Priority 3

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

     Observed no handwashing sign at the front handwashing station. Provide.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed the handwashing station in the back of the kitchen with a broken handwashing station. Per discussion with staff, they wash hands at the 3-compartment sink as the handwashing station is broken. Repair.

     Code MN Rule 4626.1040B

   • 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 no date mark on the following food containers inside the 2-door stand refrigerator: sliced tomato, diced chicken, and ranch sauce. Date mark food containers.

     Code MN Rule 4626.0400A

   • Serious Priority 1

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

     Observed the following foods reading higher than 41*F: buffalo chicken (52*F) and chicken (48*F) inside the cold station and pitted olives (58*F), cheese (56*F), and banana pepper (54*F) inside the 2-door slide refrigerator. Maintain food at 41*F or below.

     Code MN Rule 4626.0395A2

   • 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 no certified food protection manager (CFPM) onsite. Provide a CFPM.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     TPHC for pizza is used onsite for pizza on the hotline. The person in charge and the staff were not aware of the TPHC. A copy of the TPHC will be sent along with the report. Print the TPHC form and train staff to follow the procedures.

     Code MN Rule 4626.0408A