Rustica Bakery

Year by year

Inspections

1. Aug 10, 2026 Routine Score 98
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     NO SANITIZER TEST KIT AVAILABLE FOR SINK & SURFACE SANITIZER. CONTACT CHEMICAL SUPPLY COMPANY FOR TEST STRIPS.

     Code MN Rule 4626.0715

2. Aug 8, 2025 Routine Score 100

   Result: Complete.

3. Sep 10, 2024 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.

     CEILING VENTS OVER BAKERY PREP AREA OBSERVED WITH EXCESSIVE DUST BUILD-UP. CLEAN CEILING IN THIS AREA.

     Code MN Rule 4626.1540

4. Aug 9, 2024 Routine Score 80
   • Serious Priority 1

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

     MILK OBSERVED ON FLOOR OUT OF TEMPERATURE CONTROL AT BARISTA STATION. MILK MEASURED 46°F. KEEP TCS FOODS UNDER REFRIGERATION AT ALL TIMES. EGGS OBSERVED OUT OF TEMPERATURE CONTROL AT GRILL IN BACK OF HOUSE. EGGS MEASURED 65°F. KEEP TCS FOODS UNDER REFRIGERATION AT ALL TIMES. CUT TOMATOES MEASURED 48°F, WHIPPED RICOTTA MEASURED 50°F, SALMON MEASURED 51°F IN MAKE TABLE. LID ON UNIT OBSERVED TO BE OPEN. KEEP COOLER LIDS CLOSED WHEN NOT IN ACTIVE PRODUCTION.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     CEILING OBSERVED WITH HEAVY DUST BUILD-UP OVER BAKERY PRODUCTION AREA. CLEAN CEILINGS IN THIS AREA.

     Code MN Rule 4626.1540

   • Serious Priority 1

     When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.

     NO TIMER SET FOR HALF AND HALF THAT WAS SET OUT FOR CUSTOMER SELF SERVICE. TIMERS MUST BE SET FOR 4 HOURS MAXIMUM TO ENSURE PRODUCT IS DISCARDED AFTER 4 HOURS WHEN USING TIME AS A PUBLIC HEALTH CONTROL.

     Code MN Rule 4626.0408B

   • Serious Priority 1

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

     NO EMPLOYEE ILLNESS RECORD LOG OBSERVED WITH UPDATES SINCE 03/2023. MAKE SURE STAFF IS USING THE EMPLOYEE ILLNESS RECORD LOG.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

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

     UNLABELED CHEMICAL SPRAY BOTTLES OBSERVED THROUGHOUT FACILITY. LABEL ALL CHEMICALS HELD IN FACILITY.

     Code MN Rule 4626.1595

   • Not serious Priority 3

     In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

     EMPLOYEE OBSERVED EATING ROLL IN WORKSPACE DURING PREP. ROLL DISCARDED DURING INSPECTION.

     Code MN Rule 4626.0105A

   • Not serious Priority 2

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

     EMPLOYEE OBSERVED FILLING BEVERAGE IN HANDSINK. HANDSINKS SHOULD ONLY BE USED FOR WASHING HANDS.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     NO SIGNS PRESENT AT SEVERAL HANDSINKS. PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     MOLD OBSERVED ON FOOD CONTACT PORTION OF ICE MACHINE. CLEAN INTERIOR OF ICE MACHINE AS OFTEN AS REQUIRED IN MANUFACTURER'S INSTRUCTIONS TO PREVENT MOLD GROWTH INSIDE OF UNIT.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     NO SANITIZER TEST KIT PRESENT FOR CHLORINE SANITIZER USED AT DISH MACHINE. OBTAIN CHLORINE SANITIZER TEST KIT.

     Code MN Rule 4626.0715

5. Aug 11, 2023 Routine Score 96
   • Not serious Priority 3

     Label all food packages as required by the law.

     OBSERVED PACKAGED GRANOLA WITH AN INCOMPLETE LABEL. LABEL PACKAGED FOODS WITH THE FOLLOWING INFORMATION: 1. COMPLETE NAME AND ADDRESS OF THE PACKER/SUPPLIER 2. COMMON NAME OF THE PRODUCT 3. LIST OF INGREDIENTS IN DESCENDING ORDER (WITH ALLERGENS CLEARLY NOTED) 4. NET WEIGHT 5. DATE MARKING IF POTENTIALLY HAZARDOUS FOODS

     Code MN Rule 4626.0435A

   • Serious Priority 1

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

     OBSERVED FOODS IN PREP LINE COOLER AND LOWER COOLER ABOVE 41*F. EXAMPLES: FRESH MOZZARELLA 49*F AND SMOKED SALMON 49*F. LOWER TEMPERATURE DIAL ON COOLER AND MONITOR FOOD TEMPERATURES. IF TEMPERATURES DO NOT DECREASE WITHIN A COUPLE HOURS, CALL FOR REPAIR OF COOLER. ALL COLD, TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE HELD AT 41*F OR BELOW AT ALL TIMES.

     Code MN Rule 4626.0395A2

   • 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 MOPS RESTING AGAINST WALL. HANG MOPS TO DRY AFTER EACH USE IN A WAY THAT WILL NOT SOIL WALLS, EQUIPMENT OR SUPPLIES.

     Code MN Rule 4626.1540

   • Not serious Priority 3

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

     OBSERVED PREP LINE COOLER AND LOWER COOLER HOLDING FOODS ABOVE 41*F. MAINTAIN ALL EQUIPMENT IN GOOD REPAIR.

     Code MN Rule 4626.0735AB