Turtle Bread Company

Year by year

Inspections

1. Sep 23, 2026 Follow-Up Score 90
   • Serious Priority 1

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

     Observed the following units above 41 degrees (see temps above). Management called for service right away. 1. Walk-in cooler 2. 3 door prep cooler Ensure food is at or below 41 degrees.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed soup that was cooling from last night with the lid on in deep containers. Food needs to be cooled in shallow pans with the lid off.

     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 multiple soups at elevated temperatures in walk-in cooler; 46-60. Soups were placed in walk-in cooler from previous night with improper cooling techniques. Soups were discarded. Food needs to be cooled rapidly as described above.

     Code MN Rule 4626.0385A

   • Not serious Priority 3

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

     Observed a couple small gaps on bottom of back door. Install tight fitting door sweep.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     1. Observed some areas of the floor throughout the bakery and kitchen area damaged with wood/cement showing. Repair. 2. Missing tile in walk-in cooler. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     1.Three-door prep cooler measured above 41 degrees- repair or replace. 2. Walk-in cooler is not maintaining temp at or below 41 degrees. 3. Observed walk-in freezer condenser leaking onto floor and some boxes with ice buildup. Repair.

     Code MN Rule 4626.0735AB

2. Sep 2, 2026 Routine Score 94
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     1. Observed some areas of the floor throughout the bakery and kitchen area damaged with wood/cement showing. Repair. 2. Missing tile in walk-in cooler. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     1. Observed top of dish machine in need of cleaning. 2. Observed caulking in dish area in need of cleaning/replacing.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed a couple small gaps on bottom of back door. Install tight fitting door sweep.

     Code MN Rule 4626.1395A

   • Serious Priority 1

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

     Observed the following units above 41 degrees (see temps above). Instructed to discard TCS food in both 3 door lowboys. 1. 3 door prep lowboy 2 3 door lowboy next to prep lowboy Have both units served or replace (this violation has been called for these units for multiple years).

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed large 22 qt soups cooling in walk-in cooler at temps ranging from 85-132 degrees. Per employee, soups are placed into 22 qt cambros and go into the freezer for a bit before placing into walk-in cooler. The current cooling practice is not effective as food must be cooled from 135-70 within 2 hours, and 70-41 in no more than 4 hours. If food is going to be passively cooling, it must be in metal containers filled no more than 2 inches deep. Employee removed all soups from refrigerator and placed in appropriate pans and rolled into the freezer for rapid cooling. Adjust cooling practices to ensure cooling parameters are met.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

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

     1. Have both 3 door lowboy refrigerators replaced or repaired. 2. Observed walk-in freezer condenser leaking onto floor and some boxes with ice buildup. Repair.

     Code MN Rule 4626.0735AB

3. Sep 2, 2025 Follow-Up Score 100
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed some areas of the floor throughout the bakery and kitchen area damaged with wood/cement showing. Repair.

     Code MN Rule 4626.1515

   • 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.

     1. Observed "seasoning" listed on packaged chicken stock. Include specific ingredients on label. 2. Missing ingredient list on packaged wild rice soup and potato ham soup. Include. 3. Observed improper allergen statement on some food items (cream scones, soups, pot pie, pie dough, etc.). Labeling stated Contains: "dairy" or Contains: "butter". Labeling for any dairy items must say: "Contains: milk" vs. dairy or butter. Choose an option: a. List the common name of food, followed by the name of the allergen in parenthesis. Ex: Flour(wheat), Butter(milk), Tree nuts (pecans, coconut, almond) \ b. After ingredient list, place the word "Contains", followed by the food allergen. Ex. Contains: Wheat, milk, tree nuts, sesame Go through ingredient labels to ensure this correction is made.

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

   • Not serious Priority 3

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

     Observed the following areas in need of cleaning: 1. Exterior of "Revent" 1 door large floor oven 2. Vent grates on "Matador" oven 3. Ventilation walls next to vent grates on "Matador" oven

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed heavily dusted inside of ducts. Clean and maintain. 1. Dish machine duct 2. "Revent" oven duct Provide documentation of last professional cleaning of dish hood vent, oven hood vents, and grill area hood vents

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     Observed gap on bottom of back door. Install tight fitting door sweep.

     Code MN Rule 4626.1395A

4. Aug 19, 2025 Routine Score 88
   • Not serious Priority 3

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

     Have refrigeration units serviced if temperatures do not hold at or below 41 degrees.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed the following units above 41 degrees (see temps above). Instructed to discard TCS food in both 3 door lowboys. 1. 3 door prep lowboy 2 3 door lowboy next to prep lowboy 3. Larger walk-in cooler 4. Cheese bunker display case in customer area. Have all units serviced.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed some areas of the floor throughout the bakery and kitchen area damaged with wood/cement showing. Repair.

     Code MN Rule 4626.1515

   • 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.

     1. Observed "seasoning" listed on packaged chicken stock. Include specific ingredients on label. 2. Missing ingredient list on packaged wild rice soup and potato ham soup. Include. 3. Observed improper allergen statement on some food items (cream scones, soups, pot pie, pie dough, etc.). Labeling stated Contains: "dairy" or Contains: "butter". Labeling for any dairy items must say: "Contains: milk " vs. dairy or butter. Choose an option: a. List the common name of food, followed by the name of the allergen in parenthesis. Ex: Flour(wheat), Butter(milk), Tree nuts (pecans, coconut, almond) b. After ingredient list, place the word "Contains", followed by the food allergen. Ex. Contains: Wheat, milk, tree nuts, sesame Go through ingredient labels to ensure this correction is made.

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

   • 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 black beans dated 8/8 and chili dated 8/12. Instructed to discard. Corrected on site.

     Code MN Rule 4626.0405A

   • 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 Italian sausage date marked 8/8 but that was the day it was made and placed in the freezer. It was removed from the freezer 3 days ago, so it is technically on day 4/7 for date marking purposes. There is a datemarking system in place but not for foods made on site, frozen and thawed for use. The PIC must know how long the food was out before freezing, how long frozen and when thawed. Create proper date marking system for these cases.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Observed the following areas in need of cleaning: 1. Shelves in smaller walk-in cooler 2. Dry storage shelves storing baking ingredients in kitchen corner near dining room. Observed flour and dust build up. 3. Exterior of "Revent" 1 door large floor oven 4. Fan vent grates in large 1 door walk-in cooler 5. Vent grates on "Matador" oven 6. Ventilation walls next to vent grates on "Matador" oven

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed the following areas in need of cleaning: 1. Floors and walls behind large floor mixers 2. Floors under 2 door "Motax" upright refrigerator (floor below wall mounted bug zapper is hanging) 3. Floors throughout basement especially under shelving units. Clean up mouse droppings and sanitize floor.

     Code MN Rule 4626.1520A

   • Not serious Priority 3 Corrected on site

     Remove dead or trapped birds, insects, rodents, and other pests.

     Observed 1 dead mouse on sticky trap in basement. Mouse was discarded. Corrected on site.

     Code MN Rule 4626.1570

   • 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 and 1 dead mouse in basement on floor. No mouse droppings were observed upstairs. Establishment has bi-weekly pest control service.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed heavily dusted inside of ducts. Clean and maintain. 1. Dish machine duct 2. "Revent" oven duct Provide documentation of last professional cleaning of dish hood vent, oven hood vents, and grill area hood vents.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     Observed gap on bottom of back door. Install tight fitting door sweep.

     Code MN Rule 4626.1395A

   • Not serious Priority 2 Corrected on site

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

     Observed employee bagging hot quiches while they were still in cooling mode. He stated the quiches get bagged, stacked, and then put in the cooler. Corrected on site. 1. Quiches were removed from bag 2. Quiches were left spread out on sheet trays 3. Quiches were then rolled into the walk-in freezer This cooling method was discussed with operator, and a plan was developed: "As soon as the quiche are out of the oven, we will put a time on it and we will measure the temp of the quiche every half hour until it reaches 135. Then we will move them into the cooler and/or freeze to get them to 70 degrees within 2 hours. We will keep track of what is necessary to drop the temp within the first 2 hours. Then we will refrigerate them to get them to 41 degrees in 4 hours. We won't bag them until after that."

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed items stored on milk crates in kitchen. Discontinue using milk crates as shelving units.

     Code MN Rule 4626.0300A

5. Sep 6, 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.

     Observed filter inside dish hood in need of cleaning. Clean and maintain.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Measured quiche above 41 degrees inside display refrigerator. Temperature dial was turned down. Monitor temperature. Repair if not maintained at or below 41 degrees.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed some areas of the floor throughout the bakery and kitchen area damaged with wood/cement showing. Repair.

     Code MN Rule 4626.1515

   • 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.

     Missing allergen statement on packaged food(soups, pizza dough, pot pie, shell pea pasta etc.) items in customer area. Include. Choose an option: 1. List the common name of food, followed by the name of the allergen in parenthesis. Ex : Flour(wheat), Butter(milk), Tree nuts (pecans, coconut, almond) 2. After ingredient list, place the word "Contains", followed by the food allergen. Ex . Contains: Wheat, milk, tree nuts, sesame

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

6. Aug 8, 2024 Routine Score 90
   • Not serious Priority 3

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

     Observed filter inside dish hood in need of cleaning. Clean and maintain.

     Code MN Rule 4626.0735AB

   • 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 poached eggs and eggs cooked to order. Include on instore and online menu. Include asterisk next to food items with 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. Example: *Eggs are cooked to order can can be served undercooked. Consuming undercooked eggs may increase your risk of foodborne illness.

     Code MN Rule 4626.0442A

   • Serious Priority 1

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

     Measured the following coolers above 41 degrees(see temps above): 1. Large front display cooler- items were moved to left side and temperature monitored. Wait to store food inside left side until temperature is at or below 41 degrees. 2. Small right display cooler- Turned down, instructed to monitor temperature to ensure decrease to 41 or less. 3. Pizza biga 3 door prep- artichoke dip in ramikans observed on top of pans which does not allow for proper cold holding. Discontinue storing food above pans in prep cooler.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed some areas of the floors throughout bakery and kitchen area damaged with wood/cement showing. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.

     Observed hood lighting with dim bulbs and a burnt out bulb. Area across from hood also dim and a missing bulb. Change out bulbs to higher watts and replace burnt bulbs.

     Code MN Rule 4626.1470C

   • Serious Priority 1

     Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

     Observed bakery items on higher 2nd shelf in customer area exposed. The sneeze guard provided is not the right size and not protecting the food from possible contamination. Store on lower shelf with proper sneeze guard until proper size is obtained.

     Code MN Rule 4626.0320A

   • 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.

     Missing allergen statement on packaged food(soups, pizza dough, pot pie, shell pea pasta etc) items in customer area. Include. Choose an option: List the common name of food , followed by the name of the allergen in parenthesis. Ex: Flour(wheat), Butter(milk), Tree nuts(pecans, coconut, almond) After ingredient list, place the word "Contains", followed by the food allergen. Ex. Contains: Wheat, milk, tree nuts

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

   • Not serious Priority 3

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     Observed bacon being cooked on electric cook top across from stove/hood. Discontinue animal/grease cooking unless cooking under a hood.

     Code MN Rule 4626.0690

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed ice wands stored unprotected in walk-in freezer. Store in clean pan solely for ice wands, or wrap in plastic wrap for storage.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     Observed caulk around dish machine equipment black and in need of replacement.

     Code MN Rule 4626.1520A

7. Aug 8, 2023 Routine Score 90
   • Not serious Priority 3

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

     Correct the following: 1) The front sandwich display cooler was holding an ambient temperature of 47*F Have unit serviced so that it maintains a temperature of 41*F or less. 2) Some of the shelving in walk-in cooler is extremely rusty. Plan on replacing thie rusty shelving.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     In walk-in freezer observed soups being cooled in 8 qt, 20 qt and 1 qt plastic containers. Soups were still at 155*F, 170*F, 151*F, 144*F 176*F and 125*F. Cool soups as described above. (cos). Cool soups rapidly from 135*F to 70*F and 70*F to 41*F by using cooling methods listed above. Manager instructed employee to cool soups in an ice bath.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

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

     Observed a gap under back door next to storeroom.. Install weather-stripping under this door to prevent entrance of mice into establishment.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

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

     Observed shelves in walk-in cooler in need of cleaning.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

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

     Provide a Consumer Advisory on the menu indicating that eggs or foods containing these raw animal foods may be served raw or undercooked. Ensure that all undercooked foods such as soft poached eggs and sunnyside up eggs are plainly labeled as such on the menu. Items on the menu that are served raw or undercooked are to be noted with an asterisk (*) indicating that they are served raw or undercooked. Provide an up to date and corrected menu. The Consumer Advisory to contain the following verbiage: Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. OR Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness especially if you have certain medical conditions. Place an asterisk (*) next to the food item with a footnote statement such as "These items are served raw or undercooked or contain raw or undercooked ingredients.

     Code MN Rule 4626.0442A

   • 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

     There were no paper towels in dispenser at dishroom handwash sink. Provide and maintain paper towels at handsink.

     Code MN Rule 4626.1445

   • Serious Priority 1

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

     Correct the following: 1) In the cold holding display case at front counter observed spinach quiche at 50*F, artichoke quiche at 47*F and assorted sandwiches at 47*F. 2) At the cookline observed a huge chunk of butter sitting out at room temp (68*F). Only keep out a small amount of butter that will be used within an hour or so. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2