LUCY BAR & RESTAURANT LIMITED LIABILITY COMPANY

Order for delivery

Inspection history

1. Nov 14, 2025

   ✓
   9 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Only use single-service items one time.
   • 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.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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
   • Store all food: • In a clean, dry location • At least 6 inches above the floor

2. Nov 8, 2024

   ✓
   16 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Only use single-service items one time.
   • 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.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep the plumbing system in good repair.
   • Provide handwashing devices with running water that is supplied either by gravity or under pressure through a faucet, and is at a temperature that is between 70 degrees F (21 degrees C) and 110 degrees F (43.5 degrees C) and a supply of hand soap, and individual disposable towels for the special event stand.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Locate employee lockers or other suitable facilities in areas so that food, equipment, utensils, linens, and single-service and single-use articles are protected from contamination.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

3. Nov 8, 2023

   ✓
   3 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Only use single-service items one time.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.