MOTHER DOUGH BAKERY BITES BREW

Order for delivery

Inspection history

1. Jul 17, 2026

   ✓
   1 violation

   • 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.

2. Jun 17, 2025

   ✕
   4 violations

   • 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.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • The business license must be posted where it can be easily seen.

3. Jun 6, 2024

   ✓
   4 violations

   • 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.
   • Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
   • Keep clean utensils that are unwrapped in trays and holders with their handles up.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

4. Jul 11, 2023

   ✕
   4 violations

   • Have a test kit for the type of sanitizer used.
   • Use effective cooling methods to cool TCS foods.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

5. Jun 28, 2023

   ✕
   8 violations

   • Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
   • When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Have a test kit for the type of sanitizer used.
   • The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
   • Use effective cooling methods to cool TCS foods.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions