Luscious LLC

Year by year

Inspections

1. Sep 21, 2026 Routine Score 98
   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     The 3-compartment sink does not have drainboards. Replace the sink with an NSF sink that has integral drainboards.

     Code MN Rule 4626.0680A

2. Mar 24, 2025 Routine Score 92
   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     The 3-compartment sink still does not have drainboards. Replace the sink with an NSF sink that has integral drainboards.

     Code MN Rule 4626.0680A

   • 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.

     There is still a cloth drape hanging between the front service area and back prep room. This drape is constantly being touched because staff go between front and back to prep drinks and wash hands. Take down the cloth drape.

     Code MN Rule 4626.0495

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Employee stated that equipment and utensils in the 3-compartment sink are washed (sometimes with bleach added) then rinsed. The correct way is to wash (compartment 1), rinse (compartment 2), then sanitize (compartment 3), then air dry. Employee mixed up a solution of 50ppm chlorine in the 3rd compartment and began sanitizing after rinsing.

     Code MN Rule 4626.0900

   • Not serious Priority 2 Corrected on site

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

     The handsink was blocked with a lid and ladle. Employee removed the lid and ladle. Keep the handsink clear and accessible at all times.

     Code MN Rule 4626.1110AB

3. Oct 16, 2023 Follow-Up Score 92
   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     The 3-compartment sink does not have drainboards, as required. This should have been corrected within the first year of opening - which was a condition of passing the final inspection. Replace the current 3-compartment sink with an NSF sink with two integral drainboards.

     Code MN Rule 4626.0680A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The faucet at the 3-compartment sink cannot reach to the 3rd compartment to fill it for sanitizing. Chang the faucet to one that reaches all three compartments. Remove the spray arm, if necessary.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Employee was unable to find thermometer at time of the inspection. Provide a thin tipped digital thermometer for taking internal food temperatures.

     Code MN Rule 4626.0705A

   • 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.

     A cloth drape is still hung on the doorway between the front and back rooms. Remove the drape.

     Code MN Rule 4626.0495

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Employee reported that equipment and utensils are being sanitized in a bowl of chlorine solution at the 3-compartment sink, since the sink's faucet does not reach over to the sanitizing compartment. This inability to properly sanitize will be addressed by fixing the faucet - see other violation below.

     Code MN Rule 4626.0900

4. Sep 29, 2023 Routine Score 86
   • 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 to-go cups and paper goods stored on floor in dry storage room. Put them on shelves at least six inches above the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed food boxes stored on floor in dry storage room. Put them on shelves at least six inches above the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     The 3-compartment sink does not have drainboards, as required. This should have been corrected within the first year of opening - which was a condition of passing the final inspection. Replace the current 3-compartment sink with an NSF 3-compartment sink that has drain boards.

     Code MN Rule 4626.0680A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed that the faucet at the 3-compartment sink cannot reach to the 3rd compartment to fill it up for sanitizing. Change the faucet to one that reaches all three compartment. Remove the spray arm, in necessary.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Employee was not able to find a chlorine test strip kit. Provide a chlorine test strip kit.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Employee was unable to find a food thermometer. Provide a thin tipped digital thermometer for taking internal food temperatures.

     Code MN Rule 4626.0705A

   • 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.

     A cloth drape has been hung on the doorway between the front and back room. It is absorbent and becomes easily soiled. Remove the cloth drape and do not replace it.

     Code MN Rule 4626.0495

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Utensils and food equipment was not being sanitized at all, although chlorine bleach is available onsite. Discussion indicated the bleach is used when equipment becomes stained, but not routinely. It was also observed that the spray arm installed on the 3-compartment sink's faucet does not reach to the sanitizing compartment, so it is very hard for employees to fill that compartment up with a bleach solution for sanitizing. Train employees to always wash, rinse and sanitize food equipment and utensils.

     Code MN Rule 4626.0900

   • Serious Priority 1

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

     There was no Employee Illness Log available onsite. The person in charge must have and use an employee illness log to record when employees stay out of work with vomiting or diarrhea. Find an employee illness log to print: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/

     Code MN Rule 4626.0040C