Bread & Pickle

Year by year

Inspections

1. Jun 29, 2026 Routine Score 100
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     GROUT IN DISH PIT OBSERVED WORN GREATER THAN 1/8". REPAIR OR REPLACE DAMAGED/MISSING FLOOR GROUT.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     FACILITY OBSERVED WITH WOOD WALLS AND FLOORS IN UPSTAIRS STORAGE ROOM. UPGRADE FINISHES TO MEET HEALTH CODE MINIMUMS IN THESE AREAS.

     Code MN Rule 4626.1335A

2. Jul 15, 2025 Routine Score 100
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     GROUT AND TILES IN BACK OF HOUSE OBSERVED CRACKED AND WORN IN SEVERAL AREAS. REPAIR DAMAGED GROUT AND TILES.

     Code MN Rule 4626.1515

3. Jul 16, 2024 Routine Score 98
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED WALL AND CEILING FINISHES MISSING UPSTAIRS WHERE FOOD IS STORED. PROVIDE WALL AND CEILING FINISHES.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     NO SANITIZER TEST KITS AVAILABLE FOR QUAT OR BLEACH. OBTAIN SANITIZER TEST KITS.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     LIGHT SHIELDS MISSING ABOVE ICE MACHINE NEAR WARE WASHING SINKS. USE LIGHT SHIELDS OR SHATTERPROOF BULBS IN THE AREAS LISTED ABOVE.

     Code MN Rule 4626.1375A

4. Aug 4, 2023 Follow-Up Score 100
   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     OBSERVED MOP IN MOP BUCKET. HANG MOPS TO DRY AFTER EACH USE.

     Code MN Rule 4626.1540

   • 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 MANY FLIES THROUGHOUT ESTABLISHMENT. USE THE METHODS ABOVE AND CONSIDER INCREASING PROFESSIONAL PEST CONTROL VISIT FREQUENCY.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3 Corrected on site

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     OBSERVED DOORS TO THE KITCHEN LEADING OUTDOORS PROPPED OPEN. CLOSE DOORS TO PREVENT PESTS FROM ENTERING. DOORS WERE CLOSED AT TIME OF INSPECTION.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED WALL AND CEILING FINISHES MISSING UPSTAIRS WHERE FOOOD IS STORED. PROVDE WLL AND CEILNG FINISHES

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     OBSERVED WALL AND CEILING FINISHES MISSING UPSTAIRS WHERE FOOD IS STORED. PROVIDE WALL AND CEILING FINISHES.

     Code MN Rule 4626.1325A1

5. Jul 17, 2023 Routine Score 62
   • Serious Priority 1

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

     OBSERVED RECENTLY THAWED SMOKED SALMON IN WATER IN PREP SINK AT 55*F. ONCE FOOD HAS BEEN THAWED TO 41*F IT SHOULD BE MOVED TO MECHANICAL REFRIGERATION. EMPLOYEE MOVED FISH TO MECHANICAL REFRIGERATION AT TIME OF INSPECTION. MAINTAIN ALL COLD, TCS FOODS AT 41*F OR BELOW.

     Code MN Rule 4626.0395A2

   • 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.

     ESTABLISHMENT IS MISSING CERTIFIED FOOD PROTECTION MANAGER. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT HAS TAKEN AN APPROVED FOOD SAFETY CLASS AND OBTAINED CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE. SENDING MORE INFORMATION WITH REPORT.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     MISSING THERMOMETER IN LOWER COOLER. PROVIDE A TEMPERATURE MEASURING DEVICE IN THE WARMEST PART OF EACH MECHANICALLY REFRIGERATED UNIT.

     Code MN Rule 4626.0620A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     OBSERVED DATE MARKING MISSING ON SOME FOODS PREPARED AND HELD FOR OVER 24 HOURS IN THE FOOD ESTABLISHMENT. MARK THE DATE ON PREPARED FOODS TO ENSURE THEY ARE DISCARDED WITHIN 7 DAYS FROM DATE OF PREPARATION.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     ESTABLISHMENT WAS MISSING PROBE THERMOMETER TO MEASURE THE TEMPERATURE IN FOODS SUCH AS FISH, BURGERS AND ETC. PROVIDE AN ACCESSIBLE PROBE THERMOMETER.

     Code MN Rule 4626.0705B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     OBSERVED DENATURED QUATERNARY AMMONIUM TEST KIT TO MEASURE SANITIZER. PROVIDE TEST KIT TO ACCURATELY MEASURE SANITIZER SOLUTION.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     OBSERVED MOP SITTING IN MOP SINK. HANG MOPS TO DRY AFTER EACH USE.

     Code MN Rule 4626.1540

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     OBSERVED SINGLE-SERVICE ARTICLES STORED ON FLOOR IN UPSTAIRS STORAGE AREA. STORE ALL SINGLE-SERVICE ARTICLES AT LEAST 6 INCHES ABOVE THE FLOOR.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     OBSERVED FISH THAWED IN SEALED REDUCED OXYGEN PACKAGING CONTAINER. THIS PRESENTS A SERIOUS RISK OF FOODBORNE ILLNESS BY THE DEADLY BACTERIA CLOSTRIDIUM BOTULINUM - WHICH IS PRESENT IN MANY RAW FISH AND GROWS AT TEMPERATURES OF 38F AND ABOVE WHEN THE VACCUM PACKAGE IS LEFT INTACT. FISH HAD BEEN THAWING APPROXIMATELY 30 MINUTES ACCORDING TO EMPLOYEE. FROZEN FISH PACKAGING MUST BE CUT OR REMOVED FROM PACKAGING BEFORE THAWING. EMPLOYEE CUT ROP PACKAGING AT TIME OF INSPECTION.

     Code MN Rule 4626.0380E

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     OBSERVED FISH THAWING IN STANDING WATER. TCS (TEMPERATURE CONTROL FOR SAFETY) FOODS MUST BE THAWED BY ONE OF THE METHODS LISTED ABOVE. FISH WAS MOVED TO MECHANICAL REFRIGERATION AT TIME OF INSPECTION.

     Code MN Rule 4626.0380ABC

   • 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 MANY FLIES THROUGHOUT ESTABLISHMENT AND ON POPCORN EQUIPMENT AND OTHER CLEAN EQUIPMENT. PROVIDE CONTROL OF PESTS BY INCREASING FREQUENCY OF PEST CONTROL VISITS AND USING THE METHODS ABOVE.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3 Corrected on site

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     OBSERVED DOORS TO THE KITCHEN LEADING OUTDOORS PROPPED OPEN. CLOSE DOORS TO PREVENT PESTS FROM ENTERING. DOORS WERE CLOSED AT TIME OF INSPECTION.

     Code MN Rule 4626.1395A

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     OBSERVED COOKED FISH IMPROPERLY HELD ON STOVETOP AT 117*F. HOT, TCS FOODS NEED TO BE HELD AT 135*F OR HIGHER. FISH WAS MOVED TO COOLER TO BE COOLED AND HELD AT 41*F OR BELOW.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     PERSON IN CHARGE WAS NOT ABLE TO PROVIDE AN ILLNESS LOG. THE PERSON IN CHARGE MUST PROVIDE AN ILLNESS LOG FOR RECORDING ALL REPORTS OF DIARRHEA OR VOMITING MADE BY FOOD EMPLOYEES. INSPECTOR PROVIDED ILLNESS LOG AT TIME OF INSPECTION.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     ESTABLISHMENT PROVIDES COMPOSTABLE TO-GO CONTAINERS, BUT NO COMPOST BINS WERE AVAILABLE FOR CUSTOMERS TO DISPOSE OF TO-GO CONTAINERS. PROVIDE COMPOST BINS OR SWITCH TO RECYCLABLE TO-GO CONTAINERS INSTEAD.

     Code MCO 204.30B

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     CONSUMER ADVISORY IS PROVIDED ON MENU, BUT THERE IS NO MATCHING SYMBOL "R" NEXT TO UNDERCOOKED SMOKED SALMON ON MENU TO COMMUNICATE TO CUSTOMERS THAT IT IS UNDERCOOKED. PROVIDE MATCHING SYMBOL "R" NEXT TO SMOKED SALMON ON MENU AND ONLINE MENU.

     Code MN Rule 4626.0442B

   • 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

     OBSERVED A SIGNIFICANT AMOUNT OF FOOD HANDING ISSUES. A PERSON IN CHARGE MUST BE AVAILABLE TO ENSURE EMPLOYEES ARE FOLLOWING PROPER FOOD SAFETY PROCEDURES SUCH AS COOKING AND HOLDING FOOD AT CORRECT TEMPERATURES, THAWING AND HANDLING FOOD CORRECTLY, FOLLOWING PROPER SANITATION AND ETC.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 2

     Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

     NO PARASITE DESTRUCTION LETTER WAS AVAILABLE FOR UNDERCOOKED SMOKED SALMON. PROVIDE.

     Code MN Rule 4626.0355B

   • Serious Priority 1

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     OBSERVED SANITIZER BUCKET WITH 0 PPM QUATERNARY AMMONIUM. ENSURE SURFACES ARE SANITIZED CORRECTLY BY MAINTAINING CONCENTRATION OF QUAT BETWEEN 200-400 PPM.

     Code MN Rule 4626.0805C3

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     OBSERVED UNLABELED SPRAY BOTTLE WITH SANIZITER. LABEL ALL WORKING CONTAINERS USED FOR STORING POISONOUS OR TOXIC MATERIALS.

     Code MN Rule 4626.1595

   • Not serious Priority 2

     Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

     PERSON IN CHARGE WAS NOT ABLE TO OUTLINE VOMITING AND FECAL MATTER CLEANUP PROCEDURE. PROVIDE EMPLOYEES WITH PROCEDURES TO FOLLOW FOR CLEANUP OF VOMIT OR FECAL MATTER IN THE ESTABLISHMENT. SENDING PDF OUTLINING HOW TO CLEAN VOMITING OR DIAHREA IN THE ESTABLISHMENT.

     Code MN Rule 4626.0123

   • 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

     SUPERVISOR DIDN'T KNOW WHAT TO DO IN THE EVENT OF A CUSTOMER COMPLAINT OF ILLNESS. ENSURE ALL PERSONS IN CHARGE KNOW TO CALL REGULATORY AUTHORITY EVEN IF ONLY ONE CUSTOMER COMPLAINS OF ILLNESS. PDF ABOUT CUSTOMER COMPLAINTS OF ILLNESS SENT WITH REPORT.

     Code MN Rule 4626.0040D

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED GROUT WORN AWAY BETWEEN TILES IN DISH ROOM. REPAIR GROUT.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     OBSERVED WALL AND CEILING FINISHES MISSING UPSTAIRS WHERE FOOD IS STORED. PROVIDE WALL AND CEILING FINISHES.

     Code MN Rule 4626.1325A1

   • 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

     PERSON IN CHARGE WAS NOT ABLE TO LIST VOMITING AS ONE OF THE SYMPTOMS THAT EMPLOYEES MUST BE EXCLUDED FROM WORK IF THEY HAVE. ENSURE PERSON IN CHARGE AND EMPLOYEES KNOW THAT THEY MUST STAY HOME FROM WORK WITH VOMITING OR DIARRHEA FOR AT LEAST 24 HOURS AFTER THEIR LAST SYMPTOM.

     Code MN Rule 4626.0030BCQ