Marsu Pizzeria+Taqueria

Inspection history 3 visits

1. 2025
2. Passed Dec 17 Score 70 ▲2

   Follow-Up Inspection

   6 violations, 1 critical

   • Critical 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.)
   • Minor Remove all items unnecessary to the operation of the business from the premises.
   • 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 Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
3. Passed Dec 4 Score 68 ▼22

   Routine Inspection

   11 violations, 3 critical

   • Critical 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.)
   • Critical Separate raw animal foods from ready-to-eat foods.
   • Critical The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
   • Minor Remove all items unnecessary to the operation of the business from the premises.
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • 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 Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
   • Minor Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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 Protect unpackaged food from environmental sources of contamination during preparation.
4. 2024
5. Passed Nov 7 Starting score 90

   Routine Inspection

   5 violations

   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Remove all items unnecessary to the operation of the business from the premises.
   • Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

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