BAKER'S WIFE

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Inspection history

1. Nov 18, 2025

   ✓
   18 violations

   • Label all food packages as required by the law.
   • 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.
   • 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
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep the plumbing system in good repair.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Protect food from cross-contamination by using packages or covered containers.
   • Keep the physical facilities in good repair.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.

2. Nov 8, 2024

   ✕
   9 violations

   • Label all food packages as required by the law.
   • 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.
   • 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
   • 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
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Store clothing and other personal items in lockers or other suitable places.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep the plumbing system in good repair.
   • Keep a log to record employee illness symptoms. Have it available upon request.

3. Nov 1, 2023

   ✓
   8 violations

   • Label all food packages as required by the law.
   • 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 business license must be posted where it can be easily seen.
   • Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
   • 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
   • Label all containers of food and food ingredients with their common name.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • 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.