Crescent Moon Bakery

Year by year

Inspections

1. Jun 18, 2026 Routine Score 100
   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed front of house bagged bread with no label - provide label.

     Code MN Rule 4626.0435A

   • 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 #6 plastic cups & to-go small container in the establishment. Remove by the next inspection and provide compliant materials.

     Code MCO 204.30A

2. Jun 4, 2025 Routine Score 100
   • Not serious Priority 3

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

     Observed handwashing station in the kitchen with no handwashing sign - post a sign.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed bagged bread in the front of the house with no label - provide labels for bread. Observed sliced cakes and pies inside the display cooler by the registration area with no labels - provide labels. Labels should include the following information: business name, business address, product name, and complete ingredient list in descending order, allergen info, and net weight.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

     Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned

     Observed walk-in freezer with dimmed light bulb - replace bulb.

     Code MN Rule 4626.1470A

3. May 20, 2024 Routine Score 96
   • Serious Priority 1

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

     Pizza sauce located in the pizza cold station in the kitchen was observed reading at 76*F at the time of the inspection. Per the person in charge, pizza sauce is stored at room temperature and then poured straight into the cold station unit. The sauce is used up quickly. Discussed proper cooling with the person in charge and recommended that PIC store sauces in a refrigerated unit to not affect the cold station's holding temperature .

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     No handwashing sign at the back kitchen handwashing station. Post a sign. The front handwashing sign has inaccurate instructions (wash hands for 10 to 15 seconds). Remove and provide accurate handwashing sign.

     Code MN Rule 4626.1457

   • 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 #6 plastic at the business. Per staff, cups are used as water cups for customers. Discontinue and provide proper materials.

     Code MCO 204.30A

   • Not serious Priority 3

     Label all food packages as required by the law.

     Individually packaged red sauce bottles, baklava, and cakes are observed stored in display units that customers can reach and grab the food product themselves . Provide labels to all individually packaged and self-service food items. Labels must include all of the following information: name and address of the business, name of the product, ingredient lists (in descending order), net weight content, and allergens.

     Code MN Rule 4626.0435A

4. May 4, 2023 Routine Score 96
   • 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

     Mouse droppings observed at floor to wall junctures of the bakery mixing room.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     All large mixers observed with dirty food-contact surfaces at the upper mixer area above the bowls.

     Code MN Rule 4626.0840C

   • Serious Priority 1

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

     Sauces and air temperature in front prep cooler observed at 45f. This was discussed and the temperature was adjusted down and monitored with thermometer inside going forward.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Handwash signage needed at all handsinks including restrooms.

     Code MN Rule 4626.1457