Lucy Bar & Restaurant Limited Liability Company

Inspection history 2 visits

1. 2025
2. Passed Nov 14 Score 73 ▲5

   Routine Inspection

   9 violations

   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor 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.
   • Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor 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
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor Only use single-service items one time.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
3. 2024
4. Passed Nov 8 Starting score 68

   Routine Inspection

   16 violations

   • Minor Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Minor 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.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor Keep the plumbing system in good repair.
   • Minor Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Minor 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.
   • Minor 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
   • Minor Only use single-service items one time.
   • Minor When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor 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.

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