Ttp Bakery

Year by year

Inspections

1. Jul 15, 2026 Follow-Up Score 100
   • Not serious Priority 3

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

     DISH MACHINE WAS NOT WORKING. REPAIR / REPLACE / DISCARD DISH MACHINE.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED A MISSING CEILING TILE IN THE KITCHEN. REPLACE ANY MISSING CEILING TILES IN THE FACILITY.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     2025 – 2026 LICENSE WAS NOT POSTED. POST CURRENT LICENSE ON A VISIBLE PLACE.

     Code MCO 188.390

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     OBSERVED WATER COMING OUT OF FLOOR DRAIN UNDER THE 3-COMP SINK. FIX ANY WATER LEAK OR PLUMBING ISSUES THAT IMPEDE NORMAL OPERATION OF THE ESTABLISHMENT.

     Code MN Rule 4626.1040B

2. Jun 30, 2026 Routine Score 86
   • Not serious Priority 3

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

     DISH MACHINE WAS NOT WORKING. REPAIR / REPLACE / DISCARD DISH MACHINE.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED A MISSING CEILING TILE IN THE KITCHEN. REPLACE ANY MISSING CEILING TILES IN THE FACILITY.

     Code MN Rule 4626.1515

   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     OBSERVED CONTAINER TIGHTLY COVERED (COOKED BEANS). FOOD WAS REGISTERING 45F. FOOD WAS MADE THIS MORNING. DO NOT COVER / WRAP TCS FOOD DURING COOLING. FOOD WAS UNCOVERED DURING INSPECTION.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

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

     CURRENT LICENSE WAS NOT POSTED. POST CURRENT LICENSE ON A VISIBLE PLACE. SEE ATTACHED DOCUMENT.

     Code MCO 188.390

   • Serious Priority 1

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

     NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. KEEP LOG UP TO DATE. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO YOUR EMAIL.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     CAN OPENER HOLDER IS DIRTY WITH OLD FOOD DEBRIS. KEEP EQUIPMENT CLEAN.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     CAN OPENER BLADE WAS SOILED AND IN NEED OF CLEANING. CLEAN AND MAINTAIN CAN OPENER CLEAN.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     OBSERVED OPEN EMPLOYEE DRINKS (COKE AN PEPSI CAN) ON PREP TABLE. A CUP WITH A LID AND A STRAW ARE ALLOWED TO USE FOR EMPLOYEES. EMPLOYEE BEVERAGES MUST BE PROPERLY STORED IN A DESIGNATED AREA AWAY FROM PREP AREAS, WAREWASHING AREAS OR READY TO EAT FOODS, ETC. PIC MOVED DRINKS TO AN APPROVED LOCATION.

     Code MN Rule 4626.0105B

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     OBSERVED 3-COMP SINK REGISTERING 500PPM OF QUAT SANITIZER. INSTRUCTED PIC TO DILUTE SOLUTION TO AN ACCEPTABLE RANGE (150-400PPM) BASED ON MANUFACTURER’S DIRECTIONS. NEW SOLUTION WAS READING 400PPM.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     OBSERVED WATER COMING OUT OF FLOOR DRAIN UNDER THE 3-COMP SINK. OBSERVED WATER DRIPPING FROM CEILING AT MOP SINK ROOM. FIX ANY WATER LEAK OR PLUMBING ISSUES THAT IMPEDE NORMAL OPERATION OF THE ESTABLISHMENT.

     Code MN Rule 4626.1040B

   • Not serious Priority 2 Corrected on site

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

     OBSERVED AN OLD FRIDGE BLOCKING ACCESS TO HAND SINK BY SECONDARY PREP ROOM (WHERE ICE MACHINE IS LOCATED). DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3 Corrected on site

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     OBSERVED MOUSE DROPPINGS ON THE FLOORING BELOW THE RIGHT SIDE OF THE HAND SINK . KEEP FACILITY FREE OF MOUSE DROPPINGS. PIC CLEANED MOUSE DROPPINGS DURING INSPECTION.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     OBSERVED MOUSE DROPPINGS ON THE FLOORING BELOW THE RIGHT SIDE OF THE HAND SINK . CONTINUOUSLY DO AN AGGRESSIVE APPROACH TO PEST CONTROL (E.G: SEAL POINTS OF ENTRY, DO NOT LEAVE FOOD OUT, ELIMINATE HARBORAGE CONDITIONS, STRATEGIC TRAP PLACEMENT, INCREASE PEST CONTROL VISITS, ETC).

     Code MN Rule 4626.1565ABD

3. Jul 1, 2025 Follow-Up Score 94
   • Not serious Priority 3

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

     DISH MACHINE WAS NOT WORKING. REPAIR / REPLACE / DISCARD DISH MACHINE.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED A MISSING CEILING TILE IN THE KITCHEN. REPLACE ANY MISSING CEILING TILES IN THE FACILITY.

     Code MN Rule 4626.1515

   • Not serious Priority 2

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

     OBSERVED FRUIT / DRAIN FLIES IN THE KITCHEN, SPECIALLY BY MOP SINK, WATER HEATER AND DRY STORAGE ROOM. CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.

     Code MN Rule 4626.1565C

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     OBSERVED FOOD WORKER MIXING DRY INGREDIENTS INSIDE THE DRY STORAGE ROOM. DRY STORAGE ROOM IS NOT SET UP FOR FOOD PREPARATION. DISCONTINUE ANY FOOD PREPARATION INSIDE THIS ROOM. SUBMIT FOOD PLANS TO CONVERT THIS AREA FOR FOOD PREPARATION INCLUDING ADDING A NEW HAND WASHING SINK.

     Code MN Rule 4626.1070A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     OBSERVED ONE CONTAINER TIGHTLY COVERED OF COOKED BEANS BALLS. FOOD WAS REGISTERING 62F. FOOD WAS RECENTLY MADE. NO COOLING CURVE LOG WAS AVAILABLE FOR THIS FOOD. DO NOT COVER / WRAP TCS FOOD DURING COOLING. PIC REMOVED PLASTIC COVERING. COOLING HANDOUTS AND INFORMATION IS ATTACHED TO YOUR EMAIL.

     Code MN Rule 4626.0390B

4. Jun 10, 2025 Routine Score 74
   • Not serious Priority 3

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

     DISH MACHINE WAS NOT WORKING. REPAIR / REPLACE / DISCARD DISH MACHINE. --------------------------------------------------------------------------------------------------------- WALK IN COOLER AND REACH IN COOLER SEEMS UNBLE TO KEEP FOOD AT REPAIR / REPLACE NON-WORKING COOLERS.

     Code MN Rule 4626.0735AB

   • 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 REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     2025 – 2026 LICENSE WAS NOT POSTED. POST CURRENT LICENSE ON A VISIBLE PLACE.

     Code MCO 188.390

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED MISSING CEILING TILE THROUGHOUT IN THE KITCHEN. REPLACE ANY MISSING CEILING TILE IN THE FACILITY.

     Code MN Rule 4626.1515

   • Not serious Priority 2

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

     OBSERVED FRUIT / DRAIN FLIES IN THE KITCHEN, SPECIALLY BY MOP SINK, WATER HEATER AND DRY STORAGE ROOM. CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.

     Code MN Rule 4626.1565C

   • Serious Priority 1

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

     NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. KEEP LOG UP TO DATE. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO YOUR EMAIL.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.

     Code MN Rule 4626.0030BCQ

   • Not serious Priority 3

     The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

     OBSERVED FRUIT / DRAIN FLIES IN THE KITCHEN, SPECIALLY BY MOP SINK, WATER HEATER AND DRY STORAGE ROOM. NO LICENSED PEST CONTROL CONTRACT AVAILABLE DURING INSPECTION. PROVIDE A CURRENT DETAILED INVOICE / CONTRACT ADDRESSING PEST IN THE ESTABLISHMENT (SMALL FLIES). HAVE INVOICES AVAILABLE FOR HEALTH INSPECTIONS.

     Code MCO 188.590

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     OBSERVED FOOD WORKER MIXING DRY INGREDIENTS INSIDE THE DRY STORAGE ROOM. DRY STORAGE ROOM IS NOT SET UP FOR FOOD PREPARATION. DISCONTINUE ANY FOOD PREPARATION INSIDE THIS ROOM. SUBMIT FOOD PLANS TO CONVERT THIS AREA FOR FOOD PREPARATION INCLUDING ADDING A NEW HAND WASHING SINK.

     Code MN Rule 4626.1070A

   • Not serious Priority 3

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

     OBSERVED CUTTING BOARD WITH DEEP CREVICES AND BLACK STAINING. CHECK ALL CUTTING BOARDS IN THE FACILITY AND RE-SURFACE / DISCARD THE ONES THAT DO NOT COMPLY WITH THE RULE.

     Code MN Rule 4626.0740

   • Not serious Priority 2

     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

     PAPER TOWELS WERE MISSING AT HANDWASHING SINK LOCATED INSIDE THE MEN’S RESTROOM. KEEP ALL HAND SINKS FULLY STOCKED AT ALL TIMES. PIC PROVIDED TOWELS DURING INSPECTION. NOTE: SAME VIOLATION WAS FOUND LAST YEAR. IF FOUND AGAIN, THIS VIOLATION MIGHT GENERATE A CITATION. CITATION START AT $200.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     OBSERVED TWO LARGE CONTAINERS WITH COOKED FOOD (BEANS). ONE WAS RECENTLY MADE (134F). THE OTHER ONE WAS MADE YESTERDAY (50F). DO NOT USE LARGE CONTAINERS TO COOL FOOD. USE AN EFFECTIVE METHOD TO COOL FOOD FROM 135F TO 41F. INSTRUCTED PIC TO PUT RECENTLY MADE FOOD INTO SHALLOW PANS AND TO HOLD ALL THESE PANS INTO A SPEED RACK FOR PROPER COOLING WITH LOTS OF AIR FLOW. OTHER METHODS WERE DISCUSSED TOO, SUCH AS ADDING ICE TO THE FOOD, ICE BATHS, STIRRING THE FOOD IN A CONTAINER PLACED IN AN ICE WATER BATH, ETC. COOLING HANDOUTS AND COOLING INFORMATION IS ATTACHED TO YOUR EMAIL. NOTE: FOOD MADE YESTERDAY WAS DISCARDED.

     Code MN Rule 4626.0390A

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     OBSERVED ONE LARGE CONTAINER TIGHTLY COVERED OF COOKED BEANS. FOOD WAS REGISTERING 50F AT THE CENTER. FOOD WAS MADE YESTERDAY. NO COOLING CURVE LOG WAS AVAILABLE FOR THIS FOOD. YOU MUST FOLLOW THE COOLING CURVE AND EFFICIENTLY COOL YOUR FOOD FROM 135F TO 41F OR BELOW IN LESS THAN 6 HOURS. FASTER IS BETTER. INSTRUCTED PIC TO DISCARD FOOD IMPROPERLY COOLED. COOLING HANDOUTS AND INFORMATION IS ATTACHED TO YOUR EMAIL.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     OBSERVED ONE LARGE CONTAINER TIGHTLY COVERED (COOKED BEANS). FOOD WAS REGISTERING 50F AT THE CENTER. FOOD WAS MADE YESTERDAY. DO NOT COVER / WRAP TCS FOOD DURING COOLING. INSTRUCTED PIC TO DISCARD FOOD IMPROPERLY COOLED.

     Code MN Rule 4626.0390B

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING (REACH IN REFRIGERATOR AND WALK IN COOLER). FOR EXAMPLE: BEAN BALLS AT 42F AND TOFU AT 44F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS OR TO MOVE TCS FOOD TO ANOTHER LOCATION FOR NOW.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.

     Code MN Rule 4626.0035DGHIKM

5. Jun 21, 2024 Follow-Up Score 96
   • Not serious Priority 3

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

     DISH MACHINE WAS NOT WORKING. REPAIR / REPLACE / DISCARD DISH MACHINE. --------------------------------------------------------------------------------------------------------- OBSERVED EXCESSIVE ICE ACCUMULATION INSIDE REACH DOWN FREEZER. MAINTAIN FREEZER FREE OF EXCESSIVE ICE ACCORDING TO THE MANUFACTURE’S INSTRUCTIONS. ----------------------------------------------------------------------------------------------------- REACH DOWN FREEZER DOOR HAS BLUE TAPE. PROPERLY REPAIR / REPLACE DOOR. REMOVE BLUE TAPE.

     Code MN Rule 4626.0735AB

   • 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 REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN IMMEDIATELY SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. HTTPS://WWW.HEALTH.STATE.MN.US/COMMUNITIES/ENVIRONMENT/FOOD/CFPM/INDEX.HTML

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     2024 LICENSE WAS NOT POSTED. PRINT CURRENT LICENSE AND POST IT ON A VISIBLE PLACE.

     Code MCO 188.390

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     DRAIN UNDER THE 3-COMP SINK WAS OVERFLOWING. REPAIR THIS DRAIN SO WATER ONLY DRAINS TOWARD THE SEWERS AND NOT INSIDE THE KITCHEN FLOOR. ----------------------------------------------------------------------------------------------------- ONE HAND WASHING SINK (PREP ROOM) WAS NOT DRAINING. REPAIR / FIX THIS SINK SO WATER DRAINS FREELY.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED FEW MISSING CEILING TILES. REPLACE MISSING TILES SO PIPES ABOVE ARE NOT EXPOSED.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     OBSERVED MULTIPLE PLASTIC LIDS WITH CRACKS. REPLACE LIDS FOR FLOUR BINS AND OTHER WHITE INGREDIENTS.

     Code MN Rule 4626.0515

   • Not serious Priority 2

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

     OBSERVED FRUIT / DRAIN FLIES IN THE KITCHEN (BY MOP SINK). CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.

     Code MN Rule 4626.1565C

6. Jun 7, 2024 Routine Score 88
   • Not serious Priority 3

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

     DISH MACHINE WAS NOT WORKING. REPAIR / REPLACE / DISCARD DISH MACHINE. --------------------------------------------------------------------------------------------------------- OBSERVED EXCESSIVE ICE ACCUMULATION INSIDE REACH DOWN FREEZER. MAINTAIN FREEZER FREE OF EXCESSIVE ICE ACCORDING TO THE MANUFACTURE’S INSTRUCTIONS. ----------------------------------------------------------------------------------------------------- REACH DOWN FREEZER DOOR HAS BLUE TAPE. PROPERLY REPAIR / REPLACE DOOR. REMOVE BLUE TAPE.

     Code MN Rule 4626.0735AB

   • 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 REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN IMMEDIATELY SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. HTTPS://WWW.HEALTH.STATE.MN.US/COMMUNITIES/ENVIRONMENT/FOOD/CFPM/INDEX.HTML

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     HAND WASHING SIGNS WERE MISSING ON A FEW HAND WASHING SINKS. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     2024 LICENSE WAS NOT POSTED. PRINT CURRENT LICENSE AND POST IT ON A VISIBLE PLACE.

     Code MCO 188.390

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     OBSERVED 3-COMP SINK REGISTERING 500PPM OF QUAT SANITIZER. INSTRUCTED PIC TO DILUTE SOLUTION TO AN ACCEPTABLE RANGE (150-400PPM) BASED ON MANUFACTURER’S DIRECTIONS. NEW SOLUTION WAS READING 400PPM.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     DRAIN UNDER THE 3-COMP SINK WAS OVERFLOWING. REPAIR THIS DRAIN SO WATER ONLY DRAINS TOWARD THE SEWERS AND NOT INSIDE THE KITCHEN FLOOR. ----------------------------------------------------------------------------------------------------- ONE HAND WASHING SINK (PREP ROOM) WAS NOT DRAINING. REPAIR / FIX THIS SINK SO WATER DRAINS FREELY.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     OBSERVED DIRTY - MOLDY ICE MACHINE. CLEAN ICE MACHINE AS NEEDED.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED FEW MISSING CEILING TILES. REPLACE MISSING TILES SO PIPES ABOVE ARE NOT EXPOSED. ------------------------------------------------------------------------- PAINT IS FALLING OFF A WALL. REMOVE OLD PAINT AND PAINT THIS WALL.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     OBSERVED MULTIPLE PLASTIC LIDS WITH CRACKS. REPLACE LIDS FOR FLOUR BINS AND OTHER WHITE INGREDIENTS.

     Code MN Rule 4626.0515

   • Not serious Priority 2

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

     OBSERVED FRUIT / DRAIN FLIES IN THE KITCHEN (BY MOP SINK). CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.

     Code MN Rule 4626.1565C

   • Not serious Priority 2

     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

     PAPER TOWELS WERE MISSING AT HANDWASHING SINK LOCATED INSIDE EMPLOYEE’S RESTROOM (MENS). KEEP HAND SINKS FULLY STOCKED AT ALL TIMES.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     NO HAND SOAP AVAILABLE AT HANDWASHING SINK LOCATE AT THE MEN’S RESTROOM. KEEP HANDWASHING SINKS FULLY STOCKED.

     Code MN Rule 4626.1440

7. Jun 15, 2023 Follow-Up Score 98
   • Not serious Priority 3

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

     Observed cracked dry storage lids. Replace.

     Code MN Rule 4626.0735AB

   • 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 CFPM. A full time employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Missing hand sink reminder sign at 3 of 4 sinks. Provide.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     Per plan review inspection, an additional hand sink is required in bakery area. Install by end of September per Jim.

     Code MN Rule 4626.1070A

8. Jun 2, 2023 Routine Score 76
   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     No soap at hand sinks. The proper soap isn't available for the dispenser. Obtain and k eep stocked at all times. Buy disposable plastic dispersers asap in meantime before proper size arrives. A bag was rigged open for immediate use.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     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

     Paper towels missing from one of the sinks. Keep stocked at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Observed spray bottle unlabeled that contained water. Label as described above.

     Code MN Rule 4626.0240

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed ice machine baffle and interior with mold build up. Clean asap and maintain.

     Code MN Rule 4626.0845E

   • Not serious Priority 2 Corrected on site

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

     Observed hand sink inaccessible and blocked with items. Items were moved. Keep clear and accessible at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     Observed cracked dry storage lids. Replace.

     Code MN Rule 4626.0735AB

   • 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 employees put on clean gloves without washing hands In addition to hand sink violations, it seems employees are not washing hands at the required times. See above for examples. Employees should be washing hands often as described above and ensure hand sinks are stocked to allow for proper hand washing.

     Code MN Rule 4626.0075B-J

   • 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 CFPM. A full time employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Explained proper set up of 3 compartment sink, sanitizer buckets, and sanitizing counter surfaces. Be sure dishes are washed, rinsed, and sanitized. Make a chlorine sanitizer bucket each day or spray bottle to ensure sanitizer solution is ready for clean up.

     Code MN Rule 4626.0900

   • Not serious Priority 3

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

     Missing hand sink reminder signs at hand sinks. Provide.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Based on number and types of violations, active managerial control is lacking. Appoint a full time employee as the person in charge. They will need to pass the class to become a CFPM. The person in charge needs to demonstrate adequate food safety knowledge and ensure employees are following food safety practices as well.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing chlorine test kit to measure sanitizer concentration levels. Obtain.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     Per plan review inspection, an additional hand sink is required in bakery area. Install by end of September per Jim.

     Code MN Rule 4626.1070A

   • Serious Priority 1

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

     Measured eggs in 2 door cooler at 79 degrees. Eggs were discarded. Cooler is not in working order- repair and discontinue use until food is kept at or below 41 degrees.

     Code MN Rule 4626.0395A2