Pizza Plus LLC

Year by year

Inspections

1. Aug 19, 2026 Follow-Up Score 100

   Result: Complete.

2. Aug 3, 2026 Routine Score 78
   • Not serious Priority 2

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

     At the time of the inspection, observed utensils being stored in the handwashing sink. Discontinue. Keep hand sink clear and only for handwashing. The utensils were moved.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     The bathroom hand sink was missing handwashing signage. Post.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.

     Observed an employee washing their hand at the prep sink. Only wash hands at the designated handwashing sinks.

     Code MN Rule 4626.0080

   • Serious Priority 1

     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.

     An employee was observed washing there hands in the prep sink without using soap. Use soap when washing hands.

     Code MN Rule 4626.0070A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     The vegetable slicer had food debris on the blades. Clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Deli meat and chicken were missing date marking of when the package was opened. Date.

     Code MN Rule 4626.0400B

   • 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.

     Pizza boxes were stored directly on the floor. Find a location in the kitchen to store the boxes so they are off the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood baffles had grease build up. Take down and clean.

     Code MN Rule 4626.1530A

   • Serious Priority 1

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

     The facility could not locate their employee illness log. Have accessible and use.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     The person in charge at the time of the inspection could not describe employee illness symptoms that must be reported to the PIC, such as vomiting, diarrhea, jaundice, sore throat with fever, or a lesion containing pus such as a boil or infected wound that is open or draining. More knowledge and training is required on employee illness.

     Code MN Rule 4626.0030BCQ

   • Serious Priority 1

     The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

     There was no implementation of an employee health training policy. Information on employee illness and health is required for employees.

     Code MN Rule 4626.0040A