LU'S SANDWICHES

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Sep 24, 2026

   ✕
   2 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

2. Sep 25, 2025

   ✕
   2 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

3. Sep 26, 2024

   ✓
   4 violations

   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

4. Oct 16, 2023

   ✕
   5 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep the plumbing system in good repair.
   • 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.

5. Sep 27, 2023

   ✕
   12 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • The business is not following their HACCP plan which includes a variance approval.
   • Keep the plumbing system in good repair.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
   • Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)