Mother Dough

Year by year

Inspections

1. Jan 21, 2026 Routine Score 94
   • 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.

     The facility had PE lined soup and coffee go containers. Replace with compostable or recyclable containers.

     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.

     The facility did not have a Minnesota Department of Health certified food protection manager. Employ and post. To obtain go to the following website https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     The following items were measured above 41 F: -Dressings in the prep unit 50 and 51 F, -Soup in the main tall prep unit 51 F. Items were discarded. Lower units.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     The current Minneapolis license was not posted. Post.

     Code MCO 188.390

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility did not have quat test strips. Provide and use.

     Code MN Rule 4626.0715

2. Feb 18, 2025 Follow-Up 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.

     The facility had PE line soup, coffee and salad to go containers. As well as black plastic coffee lids. Remove and replace with products that are compostable or 1,2 or 5 plastics. Black Plastics are not accepted in Hennepin County.

     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.

     The facility did not have a Minnesota Department of Health certified food protection manager. Employ and post.

     Code MN Rule 4626.0033A

3. Jan 14, 2025 Routine Score 90
   • 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.

     The facility had PE lined soup, coffee and salad to go containers. As well as black plastic coffee lids. Remove and replace with product that is compostable or 1,2 or 5 plastic. Black plastics are not accepted in Hennepin County.

     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.

     The facility did not have a Minnesota Department of Health certified food protection manager. Employ and post. To obtain go to the following website https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     The facility had a large container of soup that was made in the morning that was completely covered. Keep uncovered if cooling.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

     Hand soap was located at the prep sink. The soap was removed.

     Code MN Rule 4626.1455

   • Not serious Priority 3

     Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

     The facility had detergent in the 1st basin of the 3-comp sink and sanitizer in the 2nd basin of the 3-comp sink. The facility must wash, rinse, and sanitize dishes and set up the 3-comparment sink in that order.

     Code MN Rule 4626.0885

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     The facility could not locate their food thermometer on-site. Provide and use.

     Code MN Rule 4626.0705A

   • Not serious Priority 2

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

     The facility was using time as a public health control for creamers and milks but they did not have a written procedure available on-site to monitor how long the milk is out. Develop and monitor.

     Code MN Rule 4626.0408A

   • Serious Priority 1

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

     Milk was measured at 50 F on the food prep table and a sandwich was measured at 50 F in the front display cooler. Ensure products are held at 41 F or below. Items discarded.

     Code MN Rule 4626.0395A2