Board And Lodging · Minneapolis, MN

Delta Gamma Societ Of Mn

Name: Delta Gamma Societ Of Mn
Address: 1026 5th St Se, Minneapolis, MN

1026 5th St Se

Last inspected Jan 26, 2026 · 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

Follow-Up

Jan 26, 2026

Complete

Official score: 94 · Understand this area’s scale

3 recorded violations

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

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.

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

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 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

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

The broken wash temperature gauge of the mechanical dishwasher still not repaired or replaced. Note: Repair or replace 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, Jan 26, 2026 · Original Source

Routine

Nov 21, 2025

Complete

Official score: 90 · Understand this area’s scale

4 recorded violations

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

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.

In plain English

More about food not protected from contamination

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 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 4626.0225AHandwashing

Official wording

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

Inspector’s notes

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

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Inspector’s notes

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

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 21, 2025 · Original Source

Routine

Nov 12, 2024

Complete

Official score: 94 · Understand this area’s scale

4 recorded violations

minorCode MN Rule 4626.0495Cleaning and sanitizing

Official wording

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.

Inspector’s notes

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

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

No overhead protection or sneeze guard provided above open foods on the service line. Note: Provide sneeze guard or other protective means.

In plain English

More about food not protected from contamination

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 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

majorCode MN Rule 4626.0840ACleaning and sanitizing

Official wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s notes

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

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

Official record from Minneapolis Health Department, Nov 12, 2024 · Original Source

Follow-Up

Nov 21, 2023

Complete

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode MN Rule 4626.0735ABEquipment and utensils

Official wording

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

Inspector’s notes

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.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Minneapolis Health Department, Nov 21, 2023 · Original Source

Routine

Nov 2, 2023

Complete

Official score: 90 · Understand this area’s scale

4 recorded violations

majorCode MN Rule 4626.0710BFood temperature

Official wording

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

Inspector’s notes

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.

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

criticalCode MN Rule 4626.0905BFood temperature

Official wording

For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

Inspector’s notes

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.