Sigma Chi Kitchen

Year by year

Inspections

1. Jan 28, 2026 Routine Score 94
   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     TPHC method found in use for butter sitting at 63 F. No written procedure provided onsite. Note: The Butter discarded voluntarily

     Code MN Rule 4626.0408A

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     The rack surface temperature in high temperature dishwasher did not reach to 160 F when tested. Note: Repair it to make sure that the temperature reaches to a minimum of 160 F. Note: Use 3-compartment sink until it's fixed.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Wet wiping cloths stored on the prep table between use. Note: Store all wet wiping cloths in chemical sanitizer solution buckets between use at all times.

     Code MN Rule 4626.0285B

2. Feb 6, 2025 Routine Score 96
   • Serious Priority 1 Corrected on site

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

     TCS foods cold held at ambient temperature. Note: Per PIC, both food items were purposefully put out & held at ambient temperature before prep for sometimes. Note: Always keep all TCS foods at maximum 41 F. Note: PIC relocated them for rapid chilling.

     Code MN Rule 4626.0395A2

3. Feb 29, 2024 Follow-Up Score 94
   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Time as public health control for safety found in use on the service line. But no written procedure maintained on site. Note: Procedure template sent with the report can be used to develop a required procedure. Note: Copy of the developed procedure needs to be maintained onsite

     Code MN Rule 4626.0408A

   • Serious Priority 1

     Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

     No overhead protection provided for the open foods on the service line. Note: Provide sneeze guard or any effective means to protect foods from environmental contamination. Note: Per PIC, the purchase order has already been placed

     Code MN Rule 4626.0320A

4. Jan 29, 2024 Routine Score 88
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     No irreversible registering temperature indicator thermometer or T-Sticker provided for high temperature dishwasher. Note: Provide and use it to measure Rack surface temperature

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Time as public health control for safety found in use for individually wrapped hot chicken sandwich on the service line. But no written procedure maintained on site. Note: Procedure template sent with the report can be used to develop a required procedure.

     Code MN Rule 4626.0408A

   • Serious Priority 1

     Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

     No overhead protection provided for the open foods such as cut salad, etc., on the service line. Note: Provide sneeze guard or any effective means to protect foods from environmental contamination

     Code MN Rule 4626.0320A

   • Not serious Priority 3

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

     Hand washing signage missing from the hand sink in the kitchen. Note: Provide signage notifying employees to wash their hands.

     Code MN Rule 4626.1457

   • Serious Priority 1 Corrected on site

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

     TCS cold foods held on Ice on the service line not properly iced. Note: Container of foods need to be submerged up to the food level to keep all cold foods at 41 F or less at all times. Note: PIC corrected it onsite.

     Code MN Rule 4626.0395A2

5. Jan 24, 2023 Routine Score 94
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Thermolabels or a max registering thermometer were not available at the time of the inspection. Several thermolabels were left with the staff so that they could order some.

     Code MN Rule 4626.0710B

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     A new chef has been hired and a log was not yet in place. A copy of an employee illness form is being included with this report that can be used.

     Code MN Rule 4626.0040C