N.w. Chi Psi Educational Foundation Kitchen

Year by year

Inspections

1. Mar 17, 2026 Follow-Up Score 96
   • Not serious Priority 3

     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.

     No state of Minnesota health department certified food protection manager for the facility's food operation. Note: At least one permanent employee needs to be certified. Note: The manager had training certificate but did not get registered with the state health department. Note: For details, please see the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • 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 of the high temp mechanical dishwasher did not reach 160 F when tested. Note: Repair the machine and make sure that the rack surface temperature is minimum 160 F. Note: Continue using the three compartment sinks until fixed.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     The facility has shown some improvement. Still food residue and grease build up observed on and between equipment on the cook line. Note: Clean thoroughly

     Code MN Rule 4626.0840C

2. Feb 18, 2026 Routine Score 90
   • Not serious Priority 3

     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.

     No state of Minnesota health department certified food protection manager for the facility's food operation. Note: At least one permanent employee needs to be certified. Note: The manager had training certificate but did not get registered with the state health department. Note: For details, please see the link: Initial and Renewal Process Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     Per PIC, Time as public health control for food safety (TPHC) is used for hot TCS foods such on the service line. But no written procedure provided onsite. No TCS food found on the service line at the time of this inspection Note: For details, please see the food safety fact sheet and TPHC template handed out onsite

     Code MN Rule 4626.0408A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Sanitizer test strips not provided for the sanitizer used in the facility. Note: Provide and use it to accurately measure sanitizer concentration

     Code MN Rule 4626.0715

   • 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 of the high temp mechanical dishwasher did not reach 160 F when tested. Note: Repair the machine and make sure that the rack surface temperature is minimum 160 F.

     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 found stored on the prep table between use. Note: Store all wet wiping cloths in sanitizer solution bucket between use at all time

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     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

     Paper towel missing from the dispensary box of the hand sink in the kitchen area. Note: Provide it.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Food residue and grease build-up observed on the equipment on the cook line. Note: Clean

     Code MN Rule 4626.0840C

3. Feb 24, 2025 Follow-Up Score 98
   • Not serious Priority 3

     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.

     No state of Minnesota health department certified food protection manager for the facility's food operation. Note: At least one permanent employee needs to be certified and get registered with the state health department. Note: For details, please see the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • 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 food safety (TPHC) still found in use for hot TCS foods such as chicken sandwiches on the service line. But no written procedure provided onsite. Note: For details, please see the food safety fact sheet and TPHC template handed out onsite

     Code MN Rule 4626.0408A

   • Not serious Priority 3 Corrected on site

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

     Hand washing signage missing from the kitchen hand sink. Note: sticker handed out onsite

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Mice droppings still observed on the floor in the kitchen. Note: No live mouse or contaminated food observed at this time. Note: Clean up and render pest control services

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Missing ceiling tiles above 3- Compartment sink and dishwasher areas not replaced. Note: Replace them

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Black mold growth at wall- dishwasher board juncture in the kitchen still not cleaned. Note: Clean

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Current license not posted. Note: Post the current license.

     Code MCO 188.390

4. Feb 12, 2025 Routine Score 84
   • Not serious Priority 3

     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.

     No state of Minnesota health department certified food protection manager for the facility's food operation. PIC claimed that he has already enrolled for training. Note: At least one permanent employee needs to be certified and get registered with the state health department. Note: For details, please see the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • 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-stick provided for high temperature dish machine in use. Note: Provide and use it as required.

     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 food safety (TPHC) found in use for TCS foods such as Chicken wing on the service line. Per PIC the foods held on the counter for 1hour lunch time only. But no written procedure provided onsite. Note: For details, please see the food safety fact sheet and TPHC template sent with the previous report.

     Code MN Rule 4626.0408A

   • Serious Priority 1

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

     No open food found over the counter today. But overhead protection still not provided on the service line. Note: PIC relocated them in the reach-in refrigerator for immediate correction. Note: If open foods to be held on the service line, sneeze guards or other effective protection means need to be provided.

     Code MN Rule 4626.0320A

   • Serious Priority 1

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     The ammonium chloride sanitizer concentration found at Zero (0.00) PPM in 3- compartment sink. The container connected was also found to be empty. Note: Maintain the sanitizer concentration to at least 200 PPM.

     Code MN Rule 4626.0805C3

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     Raw eggshell in dozen box stored above vegetables and other ready to serve foods in the reach-in refrigerator. Note: PIC relocated it to the bottom of the unit.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

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

     Handwashing signage missing from the hand sink in the kitchen. Note: Provide signage that reminding employees to wash their hands as required.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Mouse droppings observed on the floor in the kitchen and in the dry storage located downstairs. Note: No live mouse or contaminated food observed at this time. Note: Clean up and render pest control services

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Ceiling tiles missing above 3- Compartment sink and dishwasher areas. Note: Replace them

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Black mold growth observed at wall- dishwasher board juncture in the kitchen. Note: Clean

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Current license not posted. Note: Post the current license.

     Code MCO 188.390

5. Feb 26, 2024 Follow-Up Score 92
   • Not serious Priority 3

     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.

     No state of Minnesota health department certified food protection manager for the facility's food operation. Note: At least one permanent employee needs to be certified and get registered with the state health department. Note: For details, please see the link: Initial and Renewal Process Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • 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-stick provided for high temperature dish machine in use. Note: Provide and use it as required.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Styrofoam containers and Black plastics found in use in the facility. Note: Discontinue using these products. Note: Provide environmentally friendly packaging products. Note: For details, please see the Green- To- Go flyer sent with the previous report.

     Code MCO 204.30A

   • 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 food safety (TPHC) observed in use on the service line. But no written procedure provided onsite. Note: For details, please see the food safety fact sheet and TPHC template sent with the previous report.

     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 not provided for open foods such as Cut salad, sliced Tomatoes and onions in the dining areas. Note: PIC relocated them in the reach-in refrigerator for immediate correction. Note: If open foods to be held on the service line, sneeze guards or other effective protection means need to be provided.

     Code MN Rule 4626.0320A

6. Feb 9, 2024 Routine Score 84
   • Not serious Priority 3

     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 facility did not have a state of Minnesota Department of Health Certified Food Protection Manager. GO to the following website: Initial and Renewal Process Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility was missing quat test strips. Provide quaternary ammonium (Quat) test strips to accurately measure sanitizer concentration.

     Code MN Rule 4626.0715

   • 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-stick provided for high temperature dish machine in use. Note: Provide and use it as required.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     The facility was providing to go meals in Styrofoam. Black plastics also found in use in the facility. Note: Discontinue. Provide environmentally friendly packaging products. Note: For details, please see the Green- To- Go flyer sent with the report.

     Code MCO 204.30A

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     Chemical spray bottles missing labeling. Note: Label them as required.

     Code MN Rule 4626.1595

   • 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 food safety (TPHC) observed in use for Grilled chicken sandwich wrap on the service line. But no written procedure provided onsite. Per PIC, the lunch time is very short, and all will go within an hour. Note: For details, please see the food safety fact sheet and TPHC template sent with the report.

     Code MN Rule 4626.0408A

   • Serious Priority 1

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

     No employee's illness log maintained on site. Note: Template sent with the report can be used as a guidance/ or for compliance.

     Code MN Rule 4626.0040C

   • 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. Note: Provide

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     No overhead protection provided for open foods on the service line. Note: Provide sneeze guards or other effective protection means above open foods on the service line.

     Code MN Rule 4626.0320A

7. Feb 15, 2023 Routine Score 94
   • Not serious Priority 3

     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 facility did not have a Minnesota Department of Health Certified Food Protection Manager. GO to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility was missing quat test strips. Provide quat test strips.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     The high temperature dish machine was missing internal temperature indicated to ensue the dish machine was reaching temperature. Talk to your supplier.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     The front door had a large gap on the bottom of the door. Install door sweep.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     The kitchen floors had dirt build up. Deep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     The facility was providing to go meals in Styrofoam. Discontinue. Provide environmental friendly packaging.

     Code MCO 204.30A

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     Chemical spray bottles were missing labels. Label.

     Code MN Rule 4626.1595

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood baffles had grease build up. Clean.

     Code MN Rule 4626.1530A