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Board And Lodging · Minneapolis, MN

H148 - Mn Alpha Of Pi Beta Phi Assoc

1109 5th St Se

Last inspected Dec 11, 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

4 inspections

Routine

Dec 11, 2025

Complete

Official score: 96 · Understand this area’s scale

4 recorded violations

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

Hot food (Lasagna) found hot held below 135 F on the service line. Note: PIC reheated it to 165 F for correction

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 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. At least one permanent employee needs to be certified as required. Note: For details info, 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 MN Rule 4626.0275CCleaning and sanitizing

Official wording

Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

Inspector’s notes

Ice scoop found stored atop of the ice maker unprotected. Note: PIC relocated it onto clean container after cleaning and sanitization 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
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

Official record from Minneapolis Health Department, Dec 11, 2025 · Original Source

Follow-Up

Nov 26, 2024

Complete

Official score: 96 · Understand this area’s scale

1 recorded violation

criticalCode MN Rule 4626.0040COther

Official wording

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

Inspector’s notes

Employees illness still not maintained onsite. Note: Please see the employees illness reporting & 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

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

Routine

Nov 4, 2024

Complete

Official score: 84 · Understand this area’s scale

7 recorded violations

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: For details, 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
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 cold TCS foods held at above 41 F on the service line. Discontinue placing the insert pans on the top the other. Note: PIC removed them for correction.

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 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 wert 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 4626.0710BFood 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 rack/ utensils surface temperature measuring device or T-stick provided for hot sanitizing mechanical dishwasher. Note: Provide 7 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
majorCode MN Rule 4626.1445Handwashing

Official wording

Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

Inspector’s notes

Paper towel or other hand drying device not provided at and sink in the kitchen. Note: Provide it in the dispensary box.

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.

More about handwashing 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: To obtain new or recertification, please see 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
criticalCode MN Rule 4626.0805AFood source and labeling

Official wording

Use the approved sanitizer according to the rule and the EPA approved manufacturer's label.

Inspector’s notes

The sink and surface sanitizer solution concentration found lower than the regulated range. See above for the concentration and the manufacturer labeling. Note: PIC unable to adjusted it onsite.

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

Official record from Minneapolis Health Department, Nov 4, 2024 · Original Source

Routine

Oct 23, 2023

Complete

Official score: 96 · Understand this area’s scale

2 recorded violations

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
criticalCode MN Rule 4626.0040COther

Official wording

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

Inspector’s notes

Employees illness log not provided onsite. 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

Official record from Minneapolis Health Department, Oct 23, 2023 · Original Source

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