Black Walnut Bakery

Year by year

Inspections

1. May 21, 2026 Follow-Up Score 100
   • Not serious Priority 3

     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.

     Observed no Minnesota Department of Health (MDH) Certified Food Protection Manager (CFPM) certificate. Ensure someone with the ability of oversee food staff obtains the certificate. PIC stated one of her employees took the class and has not received the certificate from MDH, she has contacted MDH.

     Code MN Rule 4626.0033A

2. May 7, 2026 Routine Score 88
   • Not serious Priority 3

     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.

     Observed no one with the Minnesota Department of Health Food Protection Manager certificate. Ensure at least one employee with the ability to oversee the day-to-day activities of the facility obtains the certificate. https://www.health.state.mn.us/communities/environment/food/cfpm

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     Observed no written procedures for using time as a public health control for quiche, and half & half at self-service area being held out of temperature control. Ensure written procedures are developed, staff is trained on them, and they are kept on site before using Time as a Public Health Control (TPHC) for time/temperature controlled for safety (TCS) foods. Emailed procedures to be filled out and kept on site , with report.

     Code MN Rule 4626.0408A

   • Serious Priority 1 Corrected on site

     When using time only as a public health control for up to 6 hours, discard all TCS food that exceeds 70 degrees F (21 degrees C); has been out of temperature control for more than 6 hours; or is in unmarked containers.

     Observed Quiche being held out of temperature control for up to six hours above 70F and without being marked for time. Observed half & half at self-service area being held out of temperature without being marked for time. Ensure time/temperature controlled for safety foods that are held out of temperature control are marked for time and do not exceed 70F to prevent pathogen growth. PIC discarded the quiche, and half & half at time of inspection.

     Code MN Rule 4626.0408C

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed food employee rinse measuring spoons in hand washing sink. Ensure hand washing sinks are used exclusively for hand washing purposes to prevent contamination. Discussed with PIC at time of inspection.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.

     Observed cutting board at prep cooler with deep cut marks and discoloration. Ensure cutting surfaces are smooth and easily cleanable to prevent contamination.

     Code MN Rule 4626.0740

   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces before using and after cleaning.

     Observed food employee wash a mixing paddle with soap at food prep sink. Ensure all food contact surfaces are washed, rinsed, and sanitized before using and after cleaning in three-compartment sink to prevent contamination. Discussed with PIC to have the paddle sanitized after cleaning in three compartment sink.

     Code MN Rule 4626.0900

3. May 16, 2025 Follow-Up Score 100

   Result: Complete.

4. May 1, 2025 Routine Score 88
   • Not serious Priority 3

     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.

     Observed no one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site.

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed prep-cooler was holding time/temperature controlled for safety (TCS) foods above 41F. Ensure all TCS foods are at 41F and below to prevent pathogen growth. Discussed prep cooler at time of inspection. PIC discarded tomatoes and moved foods to another cooler.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     Observed temperature of the plate during the mechanical dish washing cycle was at 150F. Ensure dish temperature is getting to 160F to properly sanitize food contact surfaces.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed dish machine was not sanitizing dishes properly. Observed prep cooler was holding foods above 41F. Ensure all equipment is in good repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1 Corrected on site

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Observed foods in walk-in and prep cooler beyond the seven day prepared on date. Buttercream from 6/26, Pastry cream from 4/24, Danish filling from 4/19, cooked tomatoes from 4/23. Ensure foods that are prepared on site are discarded after seven days, day one is the day the first ingredient was prepared. PIC discarded at time of inspection.

     Code MN Rule 4626.0405A

   • 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.

     Observed prepackaged foods for self service missing information on label. Ensure foods for self-service are properly labeled. Discussed moving items behind counter.

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

5. May 31, 2024 Follow-Up Score 96
   • Not serious Priority 3

     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.

     Still no State of Minnesota Health Department certified food protection manager (CFPM) for the facility. Note: There is one staff who had training certificate. But not get registered with the state yet. Note: For details, please see the link: Initial and Renewal Process Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Butter found cold held at 62 F sitting at ambient temperature on the service line. Note: PIC relocated it on the prep unit for correction.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed a few wet wiping cloths stored on the prep table between use. Note: Sote all wet wiping cloths in chemical sanitizer solutions buckets between use at all times.

     Code MN Rule 4626.0285B

6. Apr 26, 2024 Routine Score 80
   • Not serious Priority 3

     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.

     No state of Minnesota Health Department certified food protection manager for the facility food operation. Note Ensure that at least one permanent employee is certified as food protection manager. Note: For details, please see this link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed bread spread butter sitting at ambient temperature on the service line. Note: See above for temperature. Note: PIC relocated into prep unit for rapid chilling.

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Observed employee preparing/ handling ready to eat foods such as sandwiches with bare hand. Note: All ready to eat foods need to be handled with food utensils or gloves.

     Code MN Rule 4626.0225A

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed wet wiping cloths stored on the prep tables and cutting boards between use. Note: Sote all wet wiping cloths in chemical sanitizer solutions buckets between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Hand washing signages missing from all hand sinks throughout. Note: Provide signage at all hand sinks that reminding employee to wash their hands.

     Code MN Rule 4626.1457

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     No employee's illness log maintained onsite. Note: Either develop your own or use the template sent with the report.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     No irreversible registering temperature indicator thermometer or sticker provided for high temp mechanical dishwasher. Note: Provide and use it to monitor utensils/ rack surface temperature.

     Code MN Rule 4626.0710B

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     High temperature dishwasher did not reach a rack surface temperature of 160 F when tested with the T-sticker.

     Code MN Rule 4626.0905B

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Live fruit flies seen in the food prep and back kitchen areas. Note: Exterminate them from the facility.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Current license not posted. Note: Post the current license as required.

     Code MCO 188.390

7. Apr 27, 2023 Routine Score 96
   • Not serious Priority 3

     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.

     COULD NOT LOCATE CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE AND POST IN A CONSPICUOUS LOCATION.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     OBSERVED SOME FOODS ABOVE 41*F IN PREP LINE AND LOWER COOLER BELOW PREP LINE COOLER. EXAMPLE: HAM 44*F, TOMATO 44*F. TURN DOWN TEMPERATURE ON UNIT AND MONITOR TEMPERATURES TO ENSURE THEY DECREASE TO 41*F OR BELOW. IF TEMPERATURES DO NOT DECREASE, CALL FOR REPAIR OF COOLER.

     Code MN Rule 4626.0395A2