Chi Assn Of Kappa Kappa Gamma

Year by year

Inspections

1. Oct 28, 2025 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.

     No state of Minnesota health department certified food protection manager (CFPM) for the facility. Note: At least one full time employee needs to be certified. Repeated violation may result in citation. Note: To obtain new or for recertification, please see the detail information from the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 3 Corrected on site

     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. Note: PIC relocated them into sanitizer bucket for correction

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.

     Rack or utensils surface temperature measuring device or T-stick not provided for hot water sanitizing mechanical dishwasher. Note: Provide and use it.

     Code MN Rule 4626.0635

   • Serious Priority 1 Corrected on site

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

     Observed TCS foods sitting at ambient temperature. Note: See above for foods and temperatures. Note: PIC discarded them voluntarily.

     Code MN Rule 4626.0395A2

2. Nov 19, 2024 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 (CFPM) for the facility. Note: At least one full time employee needs to be certified. Repeated violation may result in citation. Note: To obtain new or for recertification, please see the detail information from the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • 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 buckets between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.

     Rack or utensils surface temperature measuring device or T-stick not provided for hot water sanitizing mechanical dishwasher. Note: Provide and use it.

     Code MN Rule 4626.0635

3. Oct 15, 2024 Routine Score 88
   • 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 full time employee needs to be certified. Check the detail information from the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • 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 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.

     Sneeze guard still not provided for the open foods on the front service line/ at salad bar station. Note: Overhead protection/ sneeze guard or other means needs to be provided to prevent open foods from contamination

     Code MN Rule 4626.0320A

   • Serious Priority 1 Corrected on site

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

     Several TCS foods cold held at ambient temperatures (sitting on the service table). Note: Relocated for rapid chilling. Discontinue holding TCS cold foods at ambient temperatures. Note: For details, please see the food safety fact sheet sent with the report

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Chemical test strips not provided on site for use. Note: Provided test strips to accurately measure sanitizer concentrations.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.

     Rack surface temperature measuring device or T-sticker not provided for hot water sanitizing mechanical dishwasher. Note: Provide and use it.

     Code MN Rule 4626.0635

4. Oct 10, 2023 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 (CFPM) for the facility. Note: At least one full time employee needs to be certified. Check the detail information from the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • 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 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.

     Sneeze guard still not provided for the open foods on the front service line/ at salad bar station. Note: Overhead protection/ sneeze guard need to be provided to prevent open foods from contamination.

     Code MN Rule 4626.0320A

   • Not serious Priority 3

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

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

     Code MCO 188.390

5. Sep 28, 2023 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 Minnesota Department of Health certified food protection manager for the facility. The manager had training certificate onsite but not registered with the state. Note: For more information, please see 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

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Previously cooked pasta and other foods in the refrigerator were missing date marking. Note: Date mark products as required. Note: Please see the date marking fact sheet sent with the report

     Code MN Rule 4626.0400A

   • Serious Priority 1

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

     No employees' illness log maintained onsite. Note: You can use 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 observed stored on the prep table. Note: Store all wet wiping cloths in chemical sanitizer solution bucket 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.

     Open foods on the service line/ at salad bar station not protected. Note: Please provide sneeze guards or other means to protect food from contaminations

     Code MN Rule 4626.0320A

   • 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 as required.

     Code MCO 188.390