Baker's Wife

Year by year

Inspections

1. Nov 18, 2025 Routine Score 96
   • Not serious Priority 3

     Label all food packages as required by the law.

     PACKAGED FOODS IN FRONT AREA ARE MISSING A COMPLETE LABEL. EXAMPLES OF UNLABELED ITEMS INCLUDE: MACAROONS, BANANA BREAD, CINNEMON BREAD. INDIVIDUALLY PACKAGED FOODS MUST BE LABELED 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

   • 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.

     THERE WAS NOT A CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE ON SITE. SOMEONE HAD TAKEN AN APPROVED CLASS, BUT HAD NOT BECOME A REGISTERED CERTIFIED FOOD PROTECTION MANAGER WITH THE STATE. ENSURE AT LEAST ONE PERSON EMPLOYED AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE AND POST CERTIFICATE IN A VISIBLE LOCATION. YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     OBSERVED SOME LIGHT FIXTURES MISSING PLASTIC COVERS OVER GLASS BULBS. ADD PLASTIC BULB SHEILDS OR LIGHT COVERS.

     Code MN Rule 4626.1375A

   • 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 COUNTERS THROUGHOUT ESTABLISHMENT. STORE WIPING CLOTHS IN AN APPROVED SANITIZER SOLUTION.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

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

     OBSERVED CLEANING SUPPLIES AND SANITIZER BUCKET IN HANDWASHING SINK NEAR DISH WASHING AREA. MOVE ITEMS. ALL HANDWASHING SINKS MUST BE ACCESSIBLE FOR EMPLOYEE USE.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     OBSERVED PUDDLES OF WATER IN BASEMENT. PERSON IN CHARGE SAID THAT THIS PLUMBING ISSUE HAS BEEN SCHEDULED FOR REPAIR. MAINTAIN PLUMBING SYSTEM IN GOOD REPAIR

     Code MN Rule 4626.1040B

   • 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 MOP LEANING AGAINST WALL WITH HEAD ABOVE HANDLE. WALLS AND MOP HANDLE CAN BECOME DIRTY WHEN STORED IN THIS MANNER. HANG MOPS TO DRY AFTER EACH USE WITH THE MOP HEAD BELOW THE HANDLE.

     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 SEVERAL COOLERS AND OTHER EQUIPMENT OUT OF ORDER. OBSERVED TRUE FREEZER #15 WITH EXCESSIVE CONDENSATION THAT WAS DRIPPING ONTO A BOX OF FROSTING. OBSERVED SOME PANS UNDERNEATH REFRIGERATORS THAT WERE CATCHING DEBRIS. REPAIR EQUIPMENT OR REMOVE FROM ESTABLISHMENT.

     Code MN Rule 4626.0735AB

   • 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 PE LINED HOT COFFEE CUPS, BLACK PLASTIC LIDS AND #6 CONTAINERS ON SITE. THESE ITEMS ARE NOT RECYCLABLE, COMPOSTABLE OR REUSABLE. REPLACE TO GO CONTAINERS WITH RECYCLABLE, COMPOSTABLE OR REUSABLE ALTERNATIVES. PLEASE NOTE: FUTURE GREEN TO GO VIOLATIONS MAY TRIGGER A CITATION.

     Code MCO 204.30A

   • Not serious Priority 3

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

     OBSERVED DUST BUILDUP ON CEILING. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

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

     OBSERVED UNLABELED SPRAY BOTTLES WITH SANTIZER. LABEL ALL BOTTLES WITH TOXIC MATERIALS WITH THE COMMON NAME OF THE PRODUCT.

     Code MN Rule 4626.1595

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     OBSERVED OVER 5 DRAIN FLIES ON SITE. PROVIDE CONTROL FOR DRAIN FLIES BY THE METHODS ABOVE OR BY USING A PEST CONTROL COMPANY.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     OBSERVED UNDERSIDE OF HOBART MIXER WITH SIGNIFICANT FOOD DEBRIS BUILDUP. DEBRIS COULD FLAKE OFF INTO FOOD. OBSERVED COOLER DOORS WITH EXCESSIVE FOOD DEBRIS. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     OBSERVED SOME BUCKETS WITH FROSTING ON FLOOR. STORE FOOD AT LEAST 6 INCHES ABOVE GROUND.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

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

     OBSERVED A COUPLE HANDWASHING SINKS MISSING SIGNAGE NOTIFYING EMPLOYEES TO WASH THEIR HANDS. ENSURE EACH HANDWASHING SINK HAS A SIGN NOTIFYING EMPLOYEES TO WASH THEIR HANDS.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     OBSERVED UNCOVERED DONUTS IN FRONT OF HOUSE. OBSERVED UNCOVERED SYRUP AND SUGAR IN KITCHEN AREA. COVER FOOD TO PROTECT FROM CROSS-CONTAMINATION.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED SOME BASE COVING MISSING IN PREP AREA. ADD BASE COVING.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     OBSERVED OPEN EMPLOYEE BEVERAGE IN PREP AREA. EMPLOYEES MUST USE CLOSED BEVERAGE CONTAINERS IN FOOD PREP AREAS.

     Code MN Rule 4626.0105B

2. Nov 8, 2024 Routine Score 94
   • Not serious Priority 3

     Label all food packages as required by the law.

     PACKAGED FOODS IN FRONT AREA ARE MISSING A COMPLETE LABEL. EXAMPLES INCLUDE: PRINCESS TORTE, VANILLA SPRINKLE COOKIE. INDIVIDUALLY PACKAGED FOODS MSUT BE LABELED 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

   • 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.

     THERE WAS NO CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE POSTED ONSITE. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE AND POST IN A VISIBLE LOCATION.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     OBSERVED MISSING PLASTIC SHEILD OVER LIGHT BULBS IN FRONT AREA AND IN DISPLAY CASE. PROVIDE SHEILDING FOR LIGHT FIXTURES.

     Code MN Rule 4626.1375A

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     HOT WATER AT HANDWASHING SINK NEAR SERVICE COUNTER WAS NOT WORKING. HAVE HANDWASHING SINK REPAIRED AS SOON AS POSSIBLE.

     Code MCO 188.380

   • 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 COUNTERS THROUGHOUT ESTABLISHMENT. STORE WET WIPING CLOTHS IN AN APPROVED SANITIZER SOLUTION WHEN NOT IN USE.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     OBSERVED EMPLOYEE PHONE ON PREP COUNTER. STORE PERSONAL ITEMS IN LOCKERS OR OTHER SUITABLE PLACES TO PREVENT CONTAMINATION OF FOOD CONTACT SURFACES.

     Code MN Rule 4626.1560B

   • Not serious Priority 2

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

     OBSERVED BUCKETS PILED IN FRONT OF HANDWASHING SINK NEAR 3 COMPARTMENT SINK. MAINTAIN HANDWASHING SINKS ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     FLOOR NEAR DRAIN NEAR THREE COMPARTMENT SINK AREA WAS DIRTY AND INDICATED PLUMBING (SLOW DRAINING) ISSUES. REPAIR.

     Code MN Rule 4626.1040B

   • Serious Priority 1

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

     PERSON IN CHARGE COULD NOT LOCATE EMPLOYEE ILLNESS LOG. SENDING LOG WITH REPORT.

     Code MN Rule 4626.0040C

3. Nov 1, 2023 Routine Score 96
   • Not serious Priority 3

     Label all food packages as required by the law.

     PACKAGED FOODS IN FRONT AREA ARE MISSING A COMPLETE LABEL. EXAMPLES INCLUDE: RAINBOW CAKE, GARLIC TOAST, BREAD, COOKIE. INDIVIDUALLY PACKAGED FOODS MSUT BE LABELED 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

   • 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.

     OBSERVED EXPIRED CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE POSTED ON WALL. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT OBTAINS AN UPDATED CFPM CERTIFICATE AND POST AT ESTABLISHMENT. YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     OBSERVED EXPIRED MINNEAPOLIS RISKBASED FOOD LICENSE. POST UPDATED LICENSE AT ESTABLISHMENT.

     Code MCO 188.390

   • Not serious Priority 2

     Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

     THERE WAS NO PERSON IN CHARGE AVAILABLE AT TIME OF INSPECTION. DESIGNATE A PERSON IN CHARGE TO BE PRESENT DURING ALL HOURS OF OPERATION.

     Code MN Rule 4626.0025

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     OBSERVED MISSING PLASTIC SHEILD OVER LIGHT BULBS IN FRONT AREA. PROVIDE SHIELDING FOR LIGHT FIXTURES.

     Code MN Rule 4626.1375A

   • Not serious Priority 3 Corrected on site

     Label all containers of food and food ingredients with their common name.

     MISSING LABEL ON SUGAR BIN. EMPLOYEE CORRECTED AT TIME OF INSPECTION.

     Code MN Rule 4626.0240

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     OBSERVED OPEN EMPLOYEE BEVERAGES WITHIN THE FOOD PREP AREA. FOOD EMPLOYEES MUST USE CLOSED BEVERAGE CONTAINERS WITHIN THE FOOD PREP OR UTENSIL WASHING AREAS.

     Code MN Rule 4626.0105B

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     MISSING DATE MARKING ON SOME PRODUCTS SUCH AS PUMPKIN PUREE. MARK THE DATE ON REFRIGERATED, TEMPERATURE CONTROL FOR SAFETY FOOD IF IT IS HELD FOR MORE THAN 24 HOURS TO ENSURE THAT IT IS DISCARDED WITHIN 7 DAYS.

     Code MN Rule 4626.0400B