H148 - Kappa House Corp Of Sigma Alpha Mu Fraterni

Year by year

Inspections

1. Sep 12, 2025 Routine Score 96
   • 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 does not have a 3-comp sink. Only 2 sinks with 2-part sinks and one mini dishwasher found in use in the facility. Note: Install.

     Code MN Rule 4626.0680A

   • Not serious Priority 2

     Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.

     No readily accessible temperature measuring device provided for high temp sanitizing mechanical dishwasher. Note: Provide and use it as required.

     Code MN Rule 4626.0710A

2. Sep 25, 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.

     The facility does not have a 3-comp sink. Only 2 sinks with 2-part sinks and one mini dishwasher found in use in the facility. Note: Install.

     Code MN Rule 4626.0680A

3. Sep 5, 2024 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.

     The facility does not have a 3-comp sink. Only 2 sinks with 2-part sinks and one mini dishwasher available in the facility. Note: 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 a Minnesota Department of Health certified food protection manager. The manager had training certificate but not registered with the state. Note: To obtain one go to the following website: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     No employee's illness log maintained onsite. Note: The template sent with the report can be used for future records.

     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 signage reminding employees to wash their hands.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No Quat sanitizer test strips provided onsite for use. Note: Provide and use it.

     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 provided to measure rack/ utensils surface temperature of the high temp mechanical dishwasher. Note: Provide and use it

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Non-compliant Styrofoam bowls and #6 cups observed in use in the facility. Note: Replace them with the approved ones. Note: For details, please see the Green-To-Go flyer sent with the report.

     Code MCO 204.30B

4. Jul 11, 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 did not have a 3-comp sink. Install.

     Code MN Rule 4626.0680A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The dish machine backs up into the sink. Fix.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     The basement ice machine did not have the correct finishes. Provide approved walls and flooring.

     Code MN Rule 4626.1325A1

   • 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. To obtain go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

     The sprayer at the sink hangs below the spill rim. Discontinue.

     Code MN Rule 4626.1085A

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     The freezer was not maintaining food in a frozen state. Repair.

     Code MN Rule 4626.0735AB