Sigma Nu Holding Assn

Year by year

Inspections

1. Dec 5, 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.

     State of Minnesota health department certified food protection manager not hired for the facility's food operation. Note: For details how to obtain one, please see the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     No irreversible registering temperature indicator device or T-stick provided onsite for use in high temperature sanitizing mechanical dishwasher. Note: Provide and use it as required

     Code MN Rule 4626.0710B

   • 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

   • Not serious Priority 3

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

     Observed water leaking from the dishwasher when in the washing cycle process. Note: Repair/ replace the gasket so as to stop water leakage

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Appropriate test strip not provided for three compartment sink operation. Note: Provide and use it as required.

     Code MN Rule 4626.0715

   • 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.

     The rack surface temperature of the mechanical dishwasher found to be less than (160 F) the regulated range. Note: Repair it so as to adjust the temperature to minimum 160 F.

     Code MN Rule 4626.0905B

   • 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 #6 red plastic cups found in use. 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

2. Jan 22, 2025 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.

     State of Minnesota health department certified food protection manager still not hired for the facility's food operation. Note: For details how to obtain one, please see the link: Initial and Renewal Process Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     No irreversible registering temperature indicator device or T-stick provided onsite for use in high temperature sanitizing mechanical dishwasher. Note: Provide and use it as required.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The In-built water stoppers of the three compartment sinks were broken and not stopping water. Removable stoppers in use were also not working properly. Note: Repair or provide working water stoppers for proper sanitization procedure of food contact surfaces.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Old mice droppings still observed on the floor behind/ under the equipment in the kitchen and in the back pantry/ and dry storage areas. Note: No contaminated food or food contact surfaces observed at this time. Note: Clean up mice droppings and provide pest control service

     Code MN Rule 4626.1565ABD

   • 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

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Hand washing signage still missing at kitchen hand sink. Note: Provide

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     The broken mechanical dishwasher still not fixed and not in operation at the time of reinspection Note: Repair it. Use 3-compartment sinks until it's fixed.

     Code MN Rule 4626.0735AB

   • 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 not stored in the chemical sanitizer solution bucket between use. Found held on the prep tables. Note: Store all wet wiping cloths in sanitizer solution bucket between use at all times. Note: PIC relocated them in the sanitizer bucket

     Code MN Rule 4626.0285B

3. Dec 13, 2024 Routine Score 82
   • 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 obtain one, please see the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     No irreversible registering temperature indicator device or T-stick provided for onsite use for high temperature sanitizing mechanical dishwasher. Note: Provide and use it as required.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The In-built water stoppers of the three compartment sinks were broken and not stopping water. Removable stoppers in use were also not working properly for proper sanitization procedure of food contact surfaces. Note: Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed mice droppings on the floor behind/ under the equipment in the kitchen and in the back pantry and dry storage areas. Note: No contaminated food or food contact surfaces observed at this time. Note: Clean up mice droppings and provide pest control service

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     Current license not posted. Note: Posted the current license as required.

     Code MCO 188.390

   • Serious Priority 1

     Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.

     The faucets of the hand sink were not in operation. The manager stated that they turned off at the gate valve, because the hot water line faucets was broken and not stopping water when turned on. Note: Discontinue turning off the hand sink and repair Note: Turned on for correction The detergent & sanitizer dispensary system was also not in operation. Repair.

     Code MN Rule 4626.1040A

   • 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 at kitchen hand sink. Note: Provide

     Code MN Rule 4626.1457

   • Not serious Priority 2 Corrected on site

     Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.

     Employee observed washing hands in 3 Compartment sink. Note: Discontinue this practice. Employees must wash their hands in hand sink only

     Code MN Rule 4626.0080

   • Serious Priority 1 Corrected on site

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed employee donning gloves without properly washing hands. Hands also not washed properly after touching bare body parts, such as nose and when switching between tasks.

     Code MN Rule 4626.0075B-J

   • 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 inspection Note: Repair it. Use 3-compartment sinks until fixed.

     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: Keep the log onsite at all times. For details, please see the copy of 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 not stored in the chemical sanitizer solution bucket between use. Stored on the prep tables. Note: Stoe all wet wiping cloths in sanitizer solution bucket between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     As observed and discussed onsite, there is overall, lack of active managerial control in the facility. Note: Please see the copy of the fact sheet sent with the report (about duties of the person in charge).

     Code MN Rule 4626.0035DGHIKM

4. Jan 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.

     Still no state of Minnesota health department certified food protection manager for the facility. The manager had training enrollment invoice onsite. Note: For details, please see the link: 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

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

     No irreversible registering temperature indicator device or T-stick provided onsite for use for high temperature sanitizing dishwasher. Note: Provide and use it as required.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     In built water stoppers of the three compartment sinks were broken and not stopping water. Removable stoppers in use were also not stopping water for proper sanitization procedure. Note: Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Mice droppings in the back pantry and dry storage room still not cleaned up. Note: No contaminated food or food contact surfaces observed at this time. Note: Clean up mice droppings and provide pest control service

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

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

     Code MCO 188.390

5. Dec 1, 2023 Routine Score 84
   • Serious Priority 1 Corrected on site

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed cooked peppers and onion sitting at ambient temperature on the service line. Note: Corrected onsite.

     Code MN Rule 4626.0395A1

   • Serious Priority 1 Corrected on site

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

     Observed shredded cheese sitting at ambient temperature on the service line. Note: Corrected onsite.

     Code MN Rule 4626.0395A2

   • 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 in the kitchen. Note: Provide sign notifying employees to wash their hands.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     Employee's illness logs not maintained onsite. Note: For details, please see the template sent with the report.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Appropriate chemical sanitizer test strips (Quat) not provided onsite. Note: Provide and use it as required.

     Code MN Rule 4626.0715

   • 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, please see the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     No irreversible registering temperature indicator device or T-stick for high temperature sanitizing dishwasher. Note: Provide and use it as required.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     In built water stoppers of the three compartment sinks were broken and not stopping water. removable stoppers were also broken. Note: Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed mice droppings in the back pantry and dry storage room. Note: No contaminated food or food contact surfaces observed at this time. Note: Clean up droppings and provide pest control service.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

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

     Code MCO 188.390