Laune Bread

Year by year

Inspections

1. Apr 24, 2026 Routine Score 98
   • Not serious Priority 3

     Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

     Observed the linen dough rising cloths being washed and rinsed in a wash machine before hanging to dry. This was discussed. Wash, rinse and sanitize the cloths within a warewash machine and obtain a rinse temperature of 180F at the rinse cycle or use the 3-comp sink and clean/sanitize the cloths prior to hanging.

     Code MN Rule 4626.0850

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Observed cream out of refrigeration at the coffee counter. A written plan to hold the cream out of refrigeration, while tossing any left after 4 hours must be established. Attached is a TPHC form to aid you in fulfilling the requirement. Otherwise the product must be kept in a cooler at 41F or below.

     Code MN Rule 4626.0408A

2. Feb 27, 2025 Routine Score 100

   Result: Complete.

3. Feb 2, 2024 Routine Score 100
   • Not serious Priority 3

     Launder linens used to line containers for the service of foods and cloth napkins between each use.

     Flax-made linen couches used for raising bread doughs, observed being used without cleaning. Wash inbetween uses.

     Code MN Rule 4626.0915C

4. Feb 2, 2023 Routine Score 100
   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     Individually wrapped sandwiches found displayed for self-service sale at the front area without proper labeling. Note: All prepackaged food items and displayed for self-service sale need to be properly labelled with the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, and 7. color additives. Note: Please use the food labeling fact sheets sent with the report

     Code MN Rule 4626.435B (1-4,6-7)