Board And Lodging · Minneapolis, MN

H148 - Kappa Chapter Of Gamma Pui Sorority

Name: H148 - Kappa Chapter Of Gamma Pui Sorority
Address: 311 10th Ave Se, Minneapolis, MN

311 10th Ave Se

Last inspected Mar 4, 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

6 inspections

Follow-Up

Mar 4, 2026

Complete

Official score: 94 · Understand this area’s scale

5 recorded violations

majorCode MN Rule 4626.0680AWater, plumbing, and sewage

Official wording

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.

Inspector’s notes

No 3-compartamtn sink in the facility. There is only one mini dishwasher found in use. Note: Provide it as required. Submission of plan for plan review is required before installation. Note: Details information can be found from the link: Food Plan Review - City of Minneapolis

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

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

Still no state of Minnesota health department certified food protection manager (CFPM) for the facility. Note: At least one permanent employe needs to be certified. Note: For more information, please visit 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 MCO 188.390Permits, training, and postings

Official wording

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

Inspector’s notes

Current food 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

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

criticalCode MN Rule 4626.0805C3Cleaning and sanitizing

Official wording

Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

Inspector’s notes

The quat chemical sanitizer concentration in the mechanical dishwasher found low (100 ppm) when tested. Note: The PIC unable to adjusted it onsite. Note: Adjust it to minimum 200 PPM

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, Mar 4, 2026 · Original Source

Routine

Feb 6, 2026

Complete

Official score: 82 · Understand this area’s scale

9 recorded violations

majorCode MN Rule 4626.0680AWater, plumbing, and sewage

Official wording

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.

Inspector’s notes

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

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 permanent employe needs to be certified. Note: For more information, please visit 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

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

The rack surface temperature of the hot water sanitizing mechanical dishwasher not reached 160 F when tested. Note: Repair and adjust the temperature to minimum 160 F.

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

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 food 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

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

TCS foods such as Sliced Strawberry, blue berries and vegetable butter found held at ambient temperature on the service line. Per PIC they placed there for lunch service time only. Note: PIC discarded them voluntarily. Note: Use of time as public health control method was also discussed for the future compliance.

In plain English

More about food kept at an unsafe temperature

criticalCode MN Rule 4626.0395A1Food temperature

Official wording

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.)

Inspector’s notes

Sausage on the service line was found at 112 F. Note: Reheated to 165 F for correction. All TCS hot foods need to be maintained at minimum 135 F at all times.

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

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

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 4626.0710BFood 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

No device or T-stick/ test strips provided to accurately measure rack surface temperature of the mechanical dishwasher. Note: Provide and use it as required.

In plain English

More about food kept at an unsafe temperature

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 found 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

Official record from Minneapolis Health Department, Feb 6, 2026 · Original Source

Follow-Up

Feb 6, 2025

Complete

Official score: 98 · Understand this area’s scale

2 recorded violations

majorCode MN Rule 4626.0680AWater, plumbing, and sewage

Official wording

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.

Inspector’s notes

No 3-compartamtn sink in the facility. There is only one mini dishwasher found in use. Note: Provide it as required. Submission of plan for plan review is required before installation. Note: For details, please see the link: Food Plan Review - City of Minneapolis

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

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 for the facility's food operation. Note: At least one permanent employee needs to be certified. Note: More information available in the 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

Official record from Minneapolis Health Department, Feb 6, 2025 · Original Source

Routine

Jan 22, 2025

Complete

Official score: 90 · Understand this area’s scale

6 recorded violations

majorCode MN Rule 4626.0680AWater, plumbing, and sewage

Official wording

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.

Inspector’s notes

No 3-compartamtn sink in the facility. There is only one mini dishwasher found in use. Note: Provide it as required. Submission of plan for plan review is required before installation. Note: For details, please see the link: Food Plan Review - City of Minneapolis

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

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

criticalCode MN Rule 4626.0395A1Food temperature

Official wording

Inspector’s notes

TCS foods observed hot held below 135 degrees Fahrenheit on the cook line waiting for to be transferred to the service line. Note: Reheated to 165 F

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0955ACleaning and sanitizing

Official wording

Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Inspector’s notes

Single service items in the cardboard boxes found stored on the floor in the dry storage room. Note: Relocated 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 4626.0040COther

Official wording

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

Inspector’s notes

No employee's illness log maintained onsite. Note: Keep employees' illness log onsite and make it available for review when requested. Note: Please see 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 4626.1565ABDPests

Official wording

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

Inspector’s notes

Observed mice droppings on the floor in the dry storage located downstairs. Note: Clean up and provide pest control service to eliminate evidence of pest presence in the facility.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Minneapolis Health Department, Jan 22, 2025 · Original Source

Follow-Up

Feb 26, 2024

Complete

Official score: 98 · Understand this area’s scale

3 recorded violations

majorCode MN Rule 4626.0680AWater, plumbing, and sewage

Official wording

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.

Inspector’s notes

No 3-compartamtn sink in the kitchen. Note: provide as required. Submission of plan for plan review is required before installation. Note: For details, please see the link: Food Plan Review - City of Minneapolis (minneapolismn.gov)

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

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 for the facility's food operation. Note: At least one permanent employee needs to be certified. Note: For details, please see the link: 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

minorCode MN Rule 4626.1475DFacility maintenance

Official wording

Discontinue operating the ventilation system with the filters removed.

Inspector’s notes

One filter cell under the hood still missing. Note: Temporary metallic panel observed in place. Note: Reinstall the approved filter cell as required.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Minneapolis Health Department, Feb 26, 2024 · Original Source

Routine

Feb 8, 2024

Complete

Official score: 84 · Understand this area’s scale

9 recorded violations

majorCode MN Rule 4626.0680AWater, plumbing, and sewage

Official wording

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.

Inspector’s notes

No 3- compartment sink observed in the kitchen. Note: Provide it for effective food contact surfaces washing process

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

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 for the facility. Note: At least one permanent employee needs to be certified. Note: For details, please see the link: 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 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

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

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

One employee observed preparing cold sandwiches with bare hand without glove use. Note: All ready to serve food must be handled with glove or other approved food utensils.

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

Label all containers of food and food ingredients with their common name.

Inspector’s notes

Oil in squeeze bottled on the cook line not labeled. Note: Label it.

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 employee's illness log maintained onsite. Note: You can use the employee illness log template sent with the report and maintain it onsite at all times.

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 4626.1475DFacility maintenance

Official wording

Discontinue operating the ventilation system with the filters removed.

Inspector’s notes

One filter cell missing under the hood. Note: Temporary metallic panel observed in place. Note: Reinstall the approved filter cell as required.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep 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

Observed wet wiping cloths sitting on the table. Note: Store all wet wiping cloths in chemical sanitizing solutions between use at all times. Others stored in sanitize bucket with lower sanitizer concentration. Note: PIC relocated 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 located in the dining room. Note: Provide it.

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

Official record from Minneapolis Health Department, Feb 8, 2024 · Original Source