Beta Theta Pi Society Of Mn - Kitchen

Year by year

Inspections

1. Nov 13, 2025 Routine 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. Note: For details, how to get certified, 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.

     No current license posted. Note: Post the current license as required.

     Code MCO 188.390

   • 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.

     Three compartment sinks still not provided in the facility. The facility is currently using the mechanical dishwasher only. Note: For proper and effective washing-rinsing and sanitizing of food contact surfaces, three compartment sinks need to be provided Note: Be also advises that except for like-for-like, any major remodeling or equipment replacement that need gas connection and/ plumbing construction requires the submission of remodeling application and approval from this office. For details, please see the food plan review link: Food Plan Review Resources - City of Minneapolis

     Code MN Rule 4626.0680A

   • Serious Priority 1 Corrected on site

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

     Butter found cold held at ambient temperature on the cook line. Note: PIC stated that they just took out of the cooler. Note: Relocated for correction. Note: Use of TPHC method option was also discussed with the PIC. The TPHC method fact sheet and the template will be sent with the report.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     TCS foods such as sausage being cooled in shallow container fully wrapped container in the reach-in refrigerator. Note: Always cool TCS foods, in shallow uncovered containers for effective cooling.

     Code MN Rule 4626.0390B

2. Oct 30, 2024 Follow-Up 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 for the facility. Note: For details, how to get certified, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     Overhead protection (Sneeze guard) still not provided for the open foods served on the service line. Note: Provide sneeze guard or other protective means to protect open foods from contaminations

     Code MN Rule 4626.0320A

   • Not serious Priority 3

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

     No current license posted. Note: Post the current license as required.

     Code MCO 188.390

   • Not serious Priority 3

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

     The broken mechanical dishwasher has not been repaired and not in operation at the time of this reinspection. Note: Per PIC, brand new dishwasher has already been ordered and waiting for delivery. Note: For effective wash-Rinsing and sanitizing of food contact surfaces, the problem with dishwasher must be fixed as soon as possible. In the meantime, continue using the single service items.

     Code MN Rule 4626.0735AB

   • 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.

     Three compartment sinks still not provided in the facility. The broken mechanical dishwasher still not repaired and not in operation at the time of this re-inspection. Note: For proper and effective washing-rinsing and sanitizing of food contact surfaces, three compartment sinks need to be provided. In the meantime, single service items need to be used. Be also advises that except for like-for-like, any major remodeling or equipment replacement that need gas connection and/ plumbing construction requires the submission of remodeling application and approval from this office. For details, please see the info link: Food Plan Review - City of Minneapolis

     Code MN Rule 4626.0680A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Leaking pipe under the dishwasher area still not fixed. Note: Repair it.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     Mold growth on the wall at dishwasher area still not cleaned. Note: Clean.

     Code MN Rule 4626.1520A

3. Oct 16, 2024 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 Manager for the facility. The manager had a training certificate. But has not get registered with the state. Note: For details, how to get certified, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     Overhead protection (Sneeze guard) still not provided for the open foods served on the service line. Note: Please provide sneeze guard or other protective means to protect 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 health license not posted. Note: Post the current license as required

     Code MCO 188.390

   • Not serious Priority 3

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

     Mechanical dishwasher was broken and not in operation at the time of this inspection. There was also no three compartment sink to wash food contact surfaces. Note: Per PIC, there is a plan to replace the broken dishwasher with the brand new one. For effective washing-Rinsing and sanitizing of food contact surfaces, the problem with dishwasher must be fixed as soon as possible (by next week). In the meantime, the facility was instructed to use single service items.

     Code MN Rule 4626.0735AB

   • 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.

     There was no three compartment sink to wash-rinse and sanitize food contact surfaces. The mechanical dishwasher onsite was also broken and not in operation at the time of this inspection. Note: Three compartment sinks need to be provided, for proper and effective washing-rinsing and sanitizing of food contact surfaces, this problem must be fixed as soon as possible (by next week). In the meantime, single service items need to be used. Also make sure that except for like-for-like, any major remodeling or equipment replacement that need plumbing construction requires the submission of remodeling application and approval from this office. For details, please see the info link: Food Plan Review - City of Minneapolis (minneapolismn.gov)

     Code MN Rule 4626.0680A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     There was water leakage from the piping under the mechanical dishwasher. Note: Repair

     Code MN Rule 4626.1040B

   • Serious Priority 1

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

     No employee's illness log maintained onsite. Note: See the template sent with the report for use.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

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

     There was a mold growth on the wall at dishwasher area. Note: Clean.

     Code MN Rule 4626.1520A

4. Sep 28, 2023 Routine 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 Manager for the facility. After taking a food safety class, they need to send in a copy with an application to the Minnesota Department of Health to obtain one. Note: For details, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

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

     TCS food found cold held at ambient temperature. Note: See above for foods Note: All cold TCS foods need to be cold held at 41 F or less at all times. Note: Relocated for rapid chilling.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Frozen meat observed being thawed sitting at ambient temperature. Note: See above for proper thawing processes.

     Code MN Rule 4626.0380ABC

   • Serious Priority 1

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

     No protection (Sneeze guard) provided for the open foods served on the service line. Note: Please provide sneeze guard or other protective means to protect foods from contamination

     Code MN Rule 4626.0320A

   • Not serious Priority 3

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

     Health license not posted. Note: Post the current license as required.

     Code MCO 188.390