Patrick's Bakery & Cafe

Year by year

Inspections

1. Feb 23, 2026 Follow-Up Score 100

   Result: Complete.

2. Feb 9, 2026 Routine Score 86
   • Not serious Priority 3

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

     1. Observed walk-in cooler floor with debris, especially under shelving. 2. Observed interior of dish machine with heavy scale build up. Clean and maintain.

     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. Floor throughout kitchen under shelving with debris 2. Hand sink Clean and maintain.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing quat and chlorine sanitizer test kits. Obtain.

     Code MN Rule 4626.0715

   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     1. Observed wet wiping cloth stored on counter next to santizer bucket. Keep in bucket when not in use. 2. Observed wet wiping cloth stored on counter next to espresso machine. Provide a sanitizer bucket next to espresso machine for towels. Towels were placed in appropriate sanitizer buckets. Corrected on site.

     Code MN Rule 4626.0285B

   • Serious Priority 1

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

     1. Measured lettuce above 41 degrees inside countertop cooler. Lettuce was store in an oversized container that was not designed to be used with the cooler. Instructed to relocate lettuce to 1/3 pans to properly fit in unit for proper cold holding. 2. Measured sandwiches above 41 degrees inside display case (see temps above). Sandwiches were on shelves above the warm quiche. Sandwiches are sold or discarded by end of day. Unable to determine if the sandwiches also arrived warm, if sandwiches are warm due to heat from quiches, or if refrigerator is not set at a cold enough temperature to maintain temperature at or below 41 degrees. Discontinue placing food above 41 degrees inside display cooler as these units are not designed to cool food but rather keep food cold. Monitor temperature and adjust if necessary.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Discontinue sale or service of TCS foods not received at a temperature of 41 degrees F (5 degrees C) or below.

     Measured temperature of quiches above 41 degrees (see temps above). Quiches arrived an hour and a half ago and were placed directly into display cooler. Instructed to sell or discard quiches by 1:00 PM. TCS food must be received at 41 degrees or less. Talk with supplier (Patrick's of Bloomington) to change process and fully cool quiches before delivery.

     Code MN Rule 4626.0165A

   • 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 employee not wash hands between handling cell phone and preparation tasks such as grabbing clean plates and silverware to plate food with tongs. Hands must be washed after handling soiled equipment such as a cell phone. Instructed to wash.

     Code MN Rule 4626.0075B-J

3. Aug 14, 2024 Routine Score 96
   • 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 unrecyclable black plastic lids for to go cups. Obtain recyclable or compostable materials for all to go containers.

     Code MCO 204.30A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed damaged strip of wall next to dish machine. Repair with proper finish.

     Code MN Rule 4626.1515

   • Serious Priority 1

     The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

     Establishment does not have a proper training policy in place. Documentation provided with information on illness training policy. Provide to all current employees and future during onboarding.

     Code MN Rule 4626.0040A

4. Aug 16, 2023 Routine Score 100
   • 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 plastic-lined to-go cups for soup. See Minneapolis Green To Go information on approved to-go options : https://www2.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

     Code MCO 204.30A

   • 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.

     State certificate FM61655 recently expired. Provide a Certified Food Protection Manager. The process involves taking an approved class in the required timeframe, passing the test, and submitting the class certificate along with application form and filing fee to the Minnesota Department of Health. See: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A