The Kitchen By Baked Brand

Year by year

Inspections

1. Nov 24, 2025 Follow-Up Score 98
   • Not serious Priority 3

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

     Ensure all handwashing sinks have proper signage.

     Code MN Rule 4626.1457

   • 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.

     Ensure establishment has at least one State certified CFPM and post certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     During inspection, operator could not locate chlorine test strips. Ensure you have test strips for each type of sanitizer you are using on site.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed drain cover missing from floor drain. Provide a drain cover.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     Observed floors, walls, and underneath and behind equipment to be soiled in grease and food debris. Clean and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed packaged items made in house in self-serve cooler without any labeling. Foods must be labeled with: full ingredient list in descending order, net weight and content, product name, allergy declarations, business name, business address. Contact inspector with questions.

     Code MN Rule 4626.0435A

2. Nov 10, 2025 Follow-Up Score 90
   • Not serious Priority 3

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

     Observed handwashing signage at only 1 of the 2 handwashing sinks on site. Ensure all handwash sinks have the proper signage.

     Code MN Rule 4626.1457

   • 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.

     Unable to verify if the establishment employs a CFPM.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Person in charge could only locate quat test strips at time of inspection. Establishment uses chlorine to sanitize. Ensure you have the proper test strips for the type of sanitizer you are using on site.

     Code MN Rule 4626.0715

   • 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 missing date marking on TCS foods in the reach in cooler. Person in charge indicated they had not yet purchased the tape for date marking as discussed at initial inspection.

     Code MN Rule 4626.0400A

   • 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 cooked greens in reach in cooler in a deep, covered container with a temperature of 44 degrees F. Observed cooked yams in a shallow, covered container with a temperature of 45 degrees F. Both had been cooling overnight. Discussed cooling strategies with operator.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

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

     Observed cooked greens attempting to cool in a deep, covered container. Observed par cooked yams attempting to cool in a tightly covered container. Discussed cooling strategies with operator.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed drain cover missing from floor drain. Provide drain cover.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     Floors, underneath and behind equipment, in need of a deep clean and more frequent cleaning.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed packaged banana pudding and banana bread made in house, in self serve cooler in front of the register, without any labeling. Foods must be labeled with: Full ingredient list in descending order, net weight and content, product name, allergy declarations, business name, business address.

     Code MN Rule 4626.0435A

3. Oct 28, 2025 Routine Score 88
   • Not serious Priority 3

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

     Observed handwash sink missing required signage.

     Code MN Rule 4626.1457

   • 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.

     Unable to verify that at least one employee has obtained the CFPM credential from the State. Ensure at least one employee has obtained this credential and post the certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Operator unable to locate test strips for chlorine sanitizer. Ensure you have test strips available for each type of sanitizer used on site.

     Code MN Rule 4626.0715

   • 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 inaccurate date marking on products inside reach in cooler (cooked cabbage) Ensure all TCS foods held for more than 24 hours are labeled to ensure they are used within 7 days.

     Code MN Rule 4626.0400A

   • 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

     Observed paper towels/napkins that employees use to dry hands after washing them to be located underneath the point of sale/ register. Provide a paper towel roll or paper towel dispenser at the handwash sink itself to promote frequent handwashing.

     Code MN Rule 4626.1445

   • 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 two items attempting to cool that did not meet cooling parameters. (cooked greens cooling 24 hours at 50 degrees F, cooked cabbage cooling 24 hours at 51 degrees F) Discussed with operator. These items were discarded during inspection by the operator. Proper cooling strategies were discussed.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

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

     Observed cooked TCS foods placed in reach in fridge to cool in deep, covered containers. Discussed proper cooling techniques with the operator.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

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

     Observed wiping cloths in bucket containing both soap and sanitizer (bleach) Hold wiping cloths in an approved sanitizer solution. Do not mix the bleach with the soap.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Store and transport soiled linens in a clean nonabsorbent receptacle or a clean launderable bag and in a manner that prevents contamination of food, clean equipment, clean utensils, clean linens and single-service and single-use articles.

     Observed soiled wiping cloths in a pile inside a milk crate near the prep sink. Store soiled linens in a nonabsorbent trach can or container.

     Code MN Rule 4626.0920

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed drain cover missing from floor drain. Provide drain cover.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Remove refuse, recyclables, and returnable at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.

     Observed containers of used oil and food debris throughout the kitchen. Discussed with operator. This provides harborage conditions for pests. Removed refuse daily.

     Code MN Rule 4626.1310

   • Not serious Priority 3

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

     Observed floors and walls, particularly underneath and behind equipment, to be soiled in grease and food debris. Clean and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed interior of lowboy freezer, bottom of prep table, and other non-food contact surfaces to be in need of a deep clean and more frequent cleaning. Clean and maintain clean.

     Code MN Rule 4626.0840C

4. Oct 29, 2024 Routine Score 94
   • Not serious Priority 3

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

     Handwash sink missing required signage

     Code MN Rule 4626.1457

   • 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.

     Operator has completed an ANSI certified test but has not applied for the State issued CFPM. Instructions sent with report on how to obtain State CFPM certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Operator did not have any chlorine test strips on site. Obtain test strips.

     Code MN Rule 4626.0715

   • 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 cooked yams and other items in 2 door cooler without date marking. Ensure all TCS foods held for more than 24 hours on site are date marked.

     Code MN Rule 4626.0400A

   • 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 to go packaging (#6 plastics, styrofoam, etc) that are not compliant with the Minneapolis Green to Go ordinance. This is a repeat violation. A citation will be issued for continued non-compliance with this ordinance.

     Code MCO 204.30A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed handwash sink to no longer be securely attached to the wall. Seal sink to the wall.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed tongs handing from oven handles. This is not an approved storage area for in use utensils.

     Code MN Rule 4626.0275C

   • Not serious Priority 2 Corrected on site

     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

     Observed no towels at handwash sink. This was corrected on site during inspection.

     Code MN Rule 4626.1445

5. Nov 2, 2023 Routine Score 96
   • Not serious Priority 3

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

     Ensure each handwash sink has proper signage.

     Code MN Rule 4626.1457

   • 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.

     Ensure at least one full time employee has obtained the CFPM credential and post certificate. CFPM application sent with report.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Establishment uses both quat and chlorine bleach for sanitizer. No chlorine test strips available on site. Ensure you have test strips available for each type of sanitizer you are using.

     Code MN Rule 4626.0715

   • 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 cooked cabbage and cut tomato in reach in fridge without date marking. Ensure all TCS foods held for more than 24 hours are datemarked.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed faucet at handwash sink to leak/spray when pressure it up. Repair faucet.

     Code MN Rule 4626.1040B

   • 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 styrofoam to go packaging. This type of to go packaging is not in compliance with the Minneapolis Green to Go ordinance. Ensure full compliance with ordinance.

     Code MCO 204.30A