St Paul Bagelry

Year by year

Inspections

1. Jun 5, 2025 Routine Score 96
   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     Can opener blade observed with old food debris. Can opener was cleaned. Corrected on site.

     Code MN Rule 4626.0840A

   • Not serious Priority 2 Corrected on site

     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

     Observed side hand washing sink in back of house missing paper towels. Sink was stocked. Corrected on site.

     Code MN Rule 4626.1445

   • Not serious Priority 3 Corrected on site

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

     Missing hand wash reminder signs at hand sink. Provided stickers. Corrected on site.

     Code MN Rule 4626.1457

2. Jul 8, 2024 VerRec Score 100

   Result: Complete.

3. Jun 6, 2024 Follow-Up Score 96
   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     A consumer advisory is missing for the lox(smoked Norwegian Atlantic salmon). Include asterisk next to menu item with a footnote: Example: These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

     Code MN Rule 4626.0442A

   • Not serious Priority 2

     Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).

     Missing aquaculture letter from supplier for ocean farmed smoked Norwegian Atlantic salmon(smoked does not mean cooked, product is considered raw). Obtain.

     Code MN Rule 4626.0355C

4. May 23, 2024 Routine Score 82
   • Serious Priority 1

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

     Observed food in the following units above 41 degrees(see temps above): 1. Display cooler 2. 1 door lowboy- temperature adjusted 3. Cooler drawers(food was discarded) Repair units if temperature is not maintained at or above 41 degrees.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed #6 unrecyclable water cups on site. Obtain recyclable or compostable containers.

     Code MCO 204.30A

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed an employee at the register put on a clean glove without washing hands first. Explained the importance of washing hands before touching a clean glove. Be sure hands are washed before donning gloves.

     Code MN Rule 4626.0075B-J

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     Person in charge did not know to report a single customer illness complaint to the regulatory authority.

     Code MN Rule 4626.0040D

   • Not serious Priority 2

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

     Missing device to measure rack temperature of utensils in dish machine. Obtain.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Missing consumer advisory on menu for lox(smoked Norwegian Atlantic salmon). Include asterisk next to menu item with a footnote: Example: *This items is served raw or undercooked. Consuming raw or undercooked seafood may increase your risk of foodborne illness.

     Code MN Rule 4626.0442A

   • Not serious Priority 2

     Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).

     Missing aquaculture letter from supplier for ocean farmed smoked Norwegian Atlantic salmon(smoked does not mean cooked, product is considered raw). Obtain.

     Code MN Rule 4626.0355C

5. May 24, 2023 Routine Score 96
   • Serious Priority 1

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

     Items in the cold drawers under the grill were observed in the temperature danger zone at temperatures ranging from 42F to 50F. Person in Change and inspector conducted a risk assessment of each item depending on how long it had been in this location rather than in the walk-in cooler. Person in Charge discarded the turkey sausage patties and sliced ham; other items were immediately moved to the walk in cooler and spread out single layer in hotels pans to rapidly cool. Provide service to cold-drawer unit.

     Code MN Rule 4626.0395A2