Board And Lodging · Minneapolis, MN

Chi Assn Of Kappa Kappa Gamma

Name: Chi Assn Of Kappa Kappa Gamma
Address: 329 10th Ave Se, Minneapolis, MN

329 10th Ave Se

Last inspected Oct 28, 2025 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

5 inspections

Routine

Oct 28, 2025

Complete

Official score: 94 · Understand this area’s scale

4 recorded violations

minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

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.

Inspector’s notes

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

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

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

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

majorCode MN Rule 4626.0635Chemicals

Official wording

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.

Inspector’s notes

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

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

criticalCode MN Rule 4626.0395A2Food temperature

Official wording

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

Inspector’s notes

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

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Oct 28, 2025 · Original Source

Follow-Up

Nov 19, 2024

Complete

Official score: 98 · Understand this area’s scale

3 recorded violations

minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

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.

Inspector’s notes

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

majorCode MN Rule 4626.0635Chemicals

Official wording

Inspector’s notes

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

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Minneapolis Health Department, Nov 19, 2024 · Original Source

Routine

Oct 15, 2024

Complete

Official score: 88 · Understand this area’s scale

6 recorded violations

minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

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.

Inspector’s notes

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

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode MN Rule 4626.0320AContamination

Official wording

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

Inspector’s notes

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

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

criticalCode MN Rule 4626.0395A2Food temperature

Official wording

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

Inspector’s notes

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

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

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

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

majorCode MN Rule 4626.0635Chemicals

Official wording

Inspector’s notes

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

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Minneapolis Health Department, Oct 15, 2024 · Original Source

Follow-Up

Oct 10, 2023

Complete

Official score: 96 · Understand this area’s scale

4 recorded violations

minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

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.

Inspector’s notes

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode MN Rule 4626.0320AContamination

Official wording

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

Inspector’s notes

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.

In plain English

More about food not protected from contamination

minorCode MCO 188.390Permits, training, and postings

Official wording

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

Inspector’s notes

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

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Minneapolis Health Department, Oct 10, 2023 · Original Source

Routine

Sep 28, 2023

Complete

Official score: 90 · Understand this area’s scale

6 recorded violations

minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

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.

Inspector’s notes

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)

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

majorCode MN Rule 4626.0400AFood source and labeling

Official wording

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.

Inspector’s notes

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

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

criticalCode MN Rule 4626.0040COther

Official wording

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

Inspector’s notes

No employees' illness log maintained onsite. Note: You can use the template sent with the report.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode MN Rule 4626.0320AContamination

Official wording

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

Inspector’s notes

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

In plain English

More about food not protected from contamination

minorCode MCO 188.390Permits, training, and postings

Official wording

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

Inspector’s notes

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

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Minneapolis Health Department, Sep 28, 2023 · Original Source