ANDREA'S PIZZA

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Inspection history

1. Mar 27, 2026

   ✓
   4 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • 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
   • Protect food from cross-contamination by using packages or covered containers.

2. Apr 10, 2025

   ✓
   4 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Use effective cooling methods to cool TCS foods.

3. Mar 18, 2025

   ✕
   9 violations

   • Separate raw animal foods from ready-to-eat foods.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • 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
   • Maintain the temperature of the wash solution in manual warewashing sinks at not less than 110 degrees F (43 degrees C) unless a different temperature is specified on the cleaning agent label instructions.
   • 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.
   • Have a test kit for the type of sanitizer used.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.

4. Mar 12, 2024

   ✕
   4 violations

   • Discontinue storing poisonous or toxic materials above food, equipment, utensils, linens or single-service or single-use articles.
   • Protect food from cross-contamination by using packages or covered containers.
   • The business license must be posted where it can be easily seen.
   • Clean the warewashing machine; compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, raw foods, or wiping cloths; drainboards or equipment used for drainboards, before use and as often as necessary throughout the day to prevent contamination of equipment and utensils, and at least once every 24 hours.

5. Mar 2, 2023

   ✕
   2 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep a log to record employee illness symptoms. Have it available upon request.