Green Garden Bakery

Year by year

Inspections

1. Oct 29, 2025 Routine Score 92
   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Chlorine dish machine was measured at 0PPM at the time of inspection. Data plate requires a concentration of 50PPM minimum to effectively sanitize dishes. Discontinue using dish machine until chemicals are provided to the machine by the chemical supplier and the machine measures 50PPM chlorine when checked with a chlorine sanitizer test kit.

     Code MN Rule 4626.0805C1

   • Serious Priority 1

     Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact

     Quat 3 basin sink dispenser was measured at 0PPM at the time of inspection. The sanitizer's reservoir container was observed empty at the time of inspection. Facility did not have any extra containers of quat sanitizer and Person In Charge mentioned that the facility was having trouble getting the product from their supplier. Discussed with Supplier over the phone on site to see if there was a way they could get chemicals to the facility by the next day of operation, Saturday. Recommended Person In Charge to purchase a commercial bleach sanitizer and use that as an alternative or they could not operate on Saturday since they would have no sanitizer. Supplier was able to get sanitizer to the facility by next operating day. Maintain quat sanitizer according to directions 150-400PPM within safe and effective range at all times.

     Code MN Rule 4626.0905C

2. Aug 31, 2023 VerRec Score 100

   Result: Complete.

3. Aug 29, 2023 Routine Score 98
   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.

     Observed cooked beets and jalapenos in ROP packaging in freezer. Discussed process with operator. Discontinue using ROP machine until a HACCP plan is in place.

     Code MN Rule 4626.0415D