BE GRACEFUL BAKERY AND CATERING LLC

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Inspection history

1. Jun 25, 2025

   ✕
   4 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

2. Jun 4, 2025

   ✕
   9 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.
   • 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.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep a log to record employee illness symptoms. Have it available upon request.

3. Sep 12, 2024

   ✕
   3 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

4. Aug 14, 2024

   ✕
   9 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Post the Certified Food Protection Manager certificate.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • 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.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Sanitize food contact surfaces before using and after cleaning.
   • Remove all unsafe and adulterated foods from the premises.

5. Jul 10, 2024

   ✕
   10 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have a test kit for the type of sanitizer used.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • The business license must be posted where it can be easily seen.
   • Post the Certified Food Protection Manager certificate.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • 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.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Sanitize food contact surfaces before using and after cleaning.

6. Jun 6, 2024

   ✕
   14 violations

   • 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
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have a test kit for the type of sanitizer used.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • The business license must be posted where it can be easily seen.
   • Post the Certified Food Protection Manager certificate.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • 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.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep non-food contact equipment surfaces clean.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Sanitize food contact surfaces before using and after cleaning.

7. Jun 6, 2023

   ✓
   10 violations

   • 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
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have a covered trash can in toilet rooms.
   • Have a test kit for the type of sanitizer used.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • 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.