H148 - Kappa Chapter Of Gamma Pui Sorority

Year by year

Inspections

1. Mar 4, 2026 Follow-Up Score 94
   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     No 3-compartamtn sink in the facility. There is only one mini dishwasher found in use. Note: Provide it as required. Submission of plan for plan review is required before installation. Note: Details information can be found from the link: Food Plan Review - City of Minneapolis

     Code MN Rule 4626.0680A

   • 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.

     Still no state of Minnesota health department certified food protection manager (CFPM) for the facility. Note: At least one permanent employe needs to be certified. Note: For more information, please visit the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health .

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Current food license not posted. Note: Post the current license as required.

     Code MCO 188.390

   • Not serious Priority 3

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

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

     Code MN Rule 4626.0285B

   • 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 quat chemical sanitizer concentration in the mechanical dishwasher found low (100 ppm) when tested. Note: The PIC unable to adjusted it onsite. Note: Adjust it to minimum 200 PPM

     Code MN Rule 4626.0805C3

2. Feb 6, 2026 Routine Score 82
   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     No 3-compartamtn sink in the facility. There is only one mini dishwasher found in use. Note: Provide it as required. Submission of plan for plan review is required before installation. Note: Details information can be found the link: Food Plan Review - City of Minneapolis

     Code MN Rule 4626.0680A

   • 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 (CFPM) for the facility. Note: At least one permanent employe needs to be certified. Note: For more information, please visit the following 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 hot water sanitizing mechanical dishwasher not reached 160 F when tested. Note: Repair and adjust the temperature to minimum 160 F.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

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

     Current food license not posted. Note: Post the current license as required.

     Code MCO 188.390

   • Serious Priority 1 Corrected on site

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

     TCS foods such as Sliced Strawberry, blue berries and vegetable butter found held at ambient temperature on the service line. Per PIC they placed there for lunch service time only. Note: PIC discarded them voluntarily. Note: Use of time as public health control method was also discussed for the future compliance.

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

     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.)

     Sausage on the service line was found at 112 F. Note: Reheated to 165 F for correction. All TCS hot foods need to be maintained at minimum 135 F at all times.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Appropriate test strips (Quat) not provided onsite. Note: Provide and use it as required.

     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 device or T-stick/ test strips provided to accurately measure rack surface temperature of the mechanical dishwasher. Note: Provide and use it as required.

     Code MN Rule 4626.0710B

   • 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 tables between use. Note: Store all wet wiping cloths in chemical sanitizer solution bucket between use at all times.

     Code MN Rule 4626.0285B

3. Feb 6, 2025 Follow-Up Score 98
   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     No 3-compartamtn sink in the facility. There is only one mini dishwasher found in use. Note: Provide it as required. Submission of plan for plan review is required before installation. Note: For details, please see the link: Food Plan Review - City of Minneapolis

     Code MN Rule 4626.0680A

   • 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: More information available in the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

4. Jan 22, 2025 Routine Score 90
   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     No 3-compartamtn sink in the facility. There is only one mini dishwasher found in use. Note: Provide it as required. Submission of plan for plan review is required before installation. Note: For details, please see the link: Food Plan Review - City of Minneapolis

     Code MN Rule 4626.0680A

   • 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: More information available in the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

     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.)

     TCS foods observed hot held below 135 degrees Fahrenheit on the cook line waiting for to be transferred to the service line. Note: Reheated to 165 F

     Code MN Rule 4626.0395A1

   • Not serious Priority 3 Corrected on site

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single service items in the cardboard boxes found stored on the floor in the dry storage room. Note: Relocated for correction.

     Code MN Rule 4626.0955A

   • Serious Priority 1

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

     No employee's illness log maintained onsite. Note: Keep employees' illness log onsite and make it available for review when requested. Note: Please see the template sent with the report.

     Code MN Rule 4626.0040C

   • 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

     Observed mice droppings on the floor in the dry storage located downstairs. Note: Clean up and provide pest control service to eliminate evidence of pest presence in the facility.

     Code MN Rule 4626.1565ABD

5. Feb 26, 2024 Follow-Up Score 98
   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     No 3-compartamtn sink in the kitchen. Note: provide as required. Submission of plan for plan review is required before installation. Note: For details, please see the link: Food Plan Review - City of Minneapolis (minneapolismn.gov)

     Code MN Rule 4626.0680A

   • 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: For details, please see the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Discontinue operating the ventilation system with the filters removed.

     One filter cell under the hood still missing. Note: Temporary metallic panel observed in place. Note: Reinstall the approved filter cell as required.

     Code MN Rule 4626.1475D

6. Feb 8, 2024 Routine Score 84
   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     No 3- compartment sink observed in the kitchen. Note: Provide it for effective food contact surfaces washing process

     Code MN Rule 4626.0680A

   • 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. Note: At least one permanent employee needs to be certified. 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 a test kit for the type of sanitizer used.

     Appropriate chemical sanitizer test strips not provided onsite. Note: Provide and use test strips as required.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Discontinue operating the ventilation system with the filters removed.

     One filter cell missing under the hood. Note: Temporary metallic panel observed in place. Note: Reinstall the approved filter cell as required.

     Code MN Rule 4626.1475D

   • Serious Priority 1 Corrected on site

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     One employee observed preparing cold sandwiches with bare hand without glove use. Note: All ready to serve food must be handled with glove or other approved food utensils.

     Code MN Rule 4626.0225A

   • Not serious Priority 3 Corrected on site

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

     Observed wet wiping cloths sitting on the table. Note: Store all wet wiping cloths in chemical sanitizing solutions between use at all times. Others stored in sanitize bucket with lower sanitizer concentration. Note: PIC relocated for correction.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Oil in squeeze bottled on the cook line not labeled. Note: Label it.

     Code MN Rule 4626.0240

   • Serious Priority 1

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

     No employee's illness log maintained onsite. Note: You can use the employee illness log template sent with the report and maintain it onsite at all times.

     Code MN Rule 4626.0040C

   • Serious Priority 1

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

     No overhead protection or sneeze guard provided above open foods on the service line located in the dining room. Note: Provide it.

     Code MN Rule 4626.0320A

7. Feb 13, 2023 Routine Score 94
   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     The facility was missing a 3-compartment sink. Install.

     Code MN Rule 4626.0680A

   • 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 an employee that had a Minnesota Department of Health certified food protection manager. Go to the following website to obtain: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     The employee handwashing sink did not have handwashing signage in the kitchen. Provide signage.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not locate their sanitizer test strips for the sanitizer they use. Provide.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single service cups and containers were stored directly on the floor. Discontinue and store 6 inches above the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 3 Corrected on site

     Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

     The facility was missing paper toweling at the time of the inspection for the hand sink. Stock.

     Code MN Rule 4626.1455

   • Not serious Priority 3

     Discontinue operating the ventilation system with the filters removed.

     There was a filter missing in the hood. Replace.

     Code MN Rule 4626.1475D

   • Not serious Priority 2

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

     The facility did not have internal registering temperature indicators to measure utensil surface temperature of the high temperature dish machine. Provide internal indicators.

     Code MN Rule 4626.0710B