BRUEGGERS BAGEL BAKERY

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Inspection history

1. May 18, 2026

   ✓
   4 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Eliminate any openings on perimeter walls and roof of the establishment to protect the establishment from the weather and the entry of insects, rodents, or other animals.
   • Keep the physical facilities in good repair.

2. Nov 14, 2024

   ✕
   15 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • 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
   • Maintain utensils and discard utensils that are not maintained in a state of repair.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Keep the physical facilities in good repair.
   • Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
   • Keep all intake and exhaust air ducts and filters clean.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Eliminate any openings on perimeter walls and roof of the establishment to protect the establishment from the weather and the entry of insects, rodents, or other animals.
   • Use approved trapping devices or other means of pest control when pests are found.

3. May 18, 2023

   ✓
   8 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.
   • 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
   • 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
   • Keep the plumbing system in good repair.
   • Post the Certified Food Protection Manager certificate.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily