Delta Gamma Societ Of Mn

Year by year

Inspections

1. Jan 26, 2026 Follow-Up Score 94
   • Serious Priority 1

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

     No overhead protection or sneeze guard still provided above open foods (Such as cut fruits & salad) displayed on the service line. Cheffing Dishes with lids found in use for hot foods. Cold food found unprotected. Note: Provide sneeze guard or other effective protective means.

     Code MN Rule 4626.0320A

   • 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

   • 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.

     The broken wash temperature gauge of the mechanical dishwasher still not repaired or replaced. Note: Repair or replace it

     Code MN Rule 4626.0635

2. Nov 21, 2025 Routine Score 90
   • 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. Cheffing Dishes with lids found in use for hot foods. Cold food found unprotected. Note: Provide sneeze guard or other protective means.

     Code MN Rule 4626.0320A

   • 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 bucket between use at all times.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

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

     Observed bare hand contacts to ready to eat foods such as Biscuits when making ready for services. Note: Proper handling procedures of open foods were also discussed onsite. For additional info please also see the food safety factsheet sent with the report

     Code MN Rule 4626.0225A

   • 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.

     The wash temperature gauge of the mechanical dishwasher was broken and need repair or replacement.

     Code MN Rule 4626.0635

3. Nov 12, 2024 Routine Score 94
   • Not serious Priority 3 Corrected on site

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Observed cloth towel being used under cutting boards for stability on the prep line table. Note: PIC removed it for correction

     Code MN Rule 4626.0495

   • 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. Note: Provide sneeze guard or other protective means.

     Code MN Rule 4626.0320A

   • 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 bucket between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Old and dry food residue buildup observed on the blade of the can opener. Note: Clean

     Code MN Rule 4626.0840A

4. Nov 21, 2023 Follow-Up Score 100
   • Not serious Priority 3

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

     The final rinsing temperature gauge of the hot water sanitizing dishwasher still not working properly and unable to get final rinsing temperature. Note: Repair or replace.

     Code MN Rule 4626.0735AB

5. Nov 2, 2023 Routine Score 90
   • Not serious Priority 2

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

     On irreversible registering temperature indicator or T-strips provided onsite for hot water sanitizing mechanical dishwasher (to monitoring rack surface temperature). Note: Provide and use it as required.

     Code MN Rule 4626.0710B

   • 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.

     Hot water sanitizing mechanical dishwasher was not registering rack surface temperature of 160 F when tested. Note: PIC stated that you have to run it several cycles to heat it up which was also observed at the time of inspection.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

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

     The final rinsing temperature gauge of mechanical dishwasher was stocked or not working properly. Nore: Repair or replace.

     Code MN Rule 4626.0735AB

   • 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