Patisserie 46

Year by year

Inspections

1. Oct 3, 2025 Routine Score 94
   • 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.

     Observed brownie bites and macaron shells, packaged for self-service, missing allergen information and manufacturer information and location on the label. Ensure pre-packaged foods available for self service have the proper labeling.

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

   • 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 quat sanitizer in three compartment sink was tested at 100PPM. Ensure quat is at the proper concentration per manufacturers instructions, to prevent food borne pathogen growth on food contact surfaces.

     Code MN Rule 4626.0805C3

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Observed time is being used for ham and cheese croissant, as well as a spinach and feta croissant without written procedures. Ensure when time/temperature controlled for safety foods are removed from temperature control, written procedures are in place and the items are marked for the time they were removed from temperature control and discarded or sold before the time is up.

     Code MN Rule 4626.0408A

2. Oct 3, 2024 Routine Score 96
   • Not serious Priority 3

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

     Observed several cooler were holding TCS food above 41F and in disrepair. Ensure equipment is maintained and in good repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed cold-holding TCS (time/temperature controlled for safety) foods above 41F. At time of inspection PIC discarded hardboiled eggs and bacon grease from the reach in Horizon cooler. PIC moved items from cake room coolers to the walk-in cooler (holding at 37F). Items listed in measurements were moved or discarded at time of inspection. Ensure all TCS foods are at 41F and below in cold holding.

     Code MN Rule 4626.0395A2

   • 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.

     Observed pre-packaged macaroon shells for sale missing the proper labels. Discussed with PIC. Ensure product is properly labeled when prepackaged items are available for self-service. Emailed labeling information.

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

   • Not serious Priority 3

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

     Observed handwashing sign missing at hand sink. Ensure each handwashing sink has a sign provided.

     Code MN Rule 4626.1457

3. Oct 6, 2023 Routine Score 96
   • Not serious Priority 3

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

     Observed wet wiping cloths on top of equipment and on prep table.

     Code MN Rule 4626.0285B

   • 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.

     Registered chlorine concentration lower than 50ppm inside dish machine. The operator is to use the 3-compartment sink until the machine is adjusted. Discussed appropriate sanitizer concentrations and equipment maintenance with the operator.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

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

     Adjust or repair dish machine to provide chlorine at 50ppm to 200ppm for proper sanitizing.

     Code MN Rule 4626.0735AB