WRIGLEY'S PIZZA
11002 4 ST N
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/25/2025
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table front of coverer belt cheese sauce (112F - Hot Holding) Cheese put back on oven to re cook. Retemp 178 **Corrected On-Site** **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Coverer belts pizza touches heavy soiled
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna made on 3-21 no date mark. Employee marked during inspection. **Corrected On-Site**
Food safety inspection conducted on 3/25/2025 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 11/19/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 45 dead and trapped flies in light control device.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler at front lunch counter has grooved cut marks.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Pizza oven in kitchen had built up food debris.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in upright reach in freezer.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line across from steam well: mozzarella cheese (49F - Cold Holding); cut tomatoes (49F - Cold Holding); ham (49F - Cold Holding); raw sausage (49F - Cold Holding) Manager put items in reach in freezer. Temperatures taken again: mozzarella cheese (40F - Cold Holding); cut tomatoes (39F - Cold Holding); ham (39F - Cold Holding); raw sausage (42F - Cold Holding) **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In crock pot on prep table: marina (98F - Hot Holding) Manager put on cook top and reheated to 165 F.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed operator Big 6 Foodborne Illnesses.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler at front lunch counter has built up food debris.
Food safety inspection conducted on 11/19/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).