H148 - Epsilen Corporation Of Alpha Phi

Year by year

Inspections

1. Sep 24, 2025 Routine Score 96
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     No state of Minnesota Department of Health 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 following link: Initial and Renewal Process Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033D

   • 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 the log onsite to record employee's illness as required. Note: For details, see the template sent with the report.

     Code MN Rule 4626.0040C

   • 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: All wet wiping cloths need to be stored in chemical sanitizer solution bucket between use at all times.

     Code MN Rule 4626.0285B

2. Sep 30, 2024 Follow-Up Score 98
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The Minnesota Department of Health certified food protection manager's certificate still not posted from the company that provides the chef. Note: Post the copy as required.

     Code MN Rule 4626.0033D

   • 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 still provided to measure rack/ utensils surface temperature in mechanical dishwasher. Note: Provide and use it as required

     Code MN Rule 4626.0710B

3. Sep 3, 2024 Routine Score 90
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The Minnesota Department of Health certified food protection manager certificate was not posted from the company that provides the chef. Note: Post the copy as required..

     Code MN Rule 4626.0033D

   • Serious Priority 1

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

     No employee's illness log maintained onsite. Note: For details, please see the template sent with the report.

     Code MN Rule 4626.0040C

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

     Code MN Rule 4626.0285B

   • Serious Priority 1

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

     There was no overhead protection or sneeze guard above open foods on the service line. Note: Provide sneeze guard or other alternative protection to prevent foods from actual and potential contaminations.

     Code MN Rule 4626.0320A

   • 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 in mechanical dishwasher. Note: Provide and use it as required.

     Code MN Rule 4626.0710B

4. Aug 18, 2023 Routine Score 100
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The Minnesota Department of Health certified food protection manager certificate was not posted from the company that provides the chef. Post.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     The dish machine was currently down. Repair.

     Code MN Rule 4626.0735AB