WRECKTANGLE PIZZA

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

Inspection history

1. May 8, 2026

   ✕
   5 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.
   • Sanitize food contact surfaces before using and after cleaning.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

2. May 13, 2025

   –

3. May 6, 2025

   ✕
   4 violations

   • Have a test kit for the type of sanitizer used.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

4. May 3, 2024

   ✕
   7 violations

   • 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.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

5. May 5, 2023

   ✓
   2 violations

   • Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
   • Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.