Board And Lodging · Minneapolis, MN

Mn Alpha Assoc Of Sigman Alpha

Name: Mn Alpha Assoc Of Sigman Alpha
Address: 1815 University Ave Se, Minneapolis, MN

1815 University Ave Se

Last inspected Oct 7, 2025 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

3 inspections

Routine

Oct 7, 2025

Complete

Official score: 98 · 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

Chef reports he has taken the require food manager course and passed the exam. Use the class certificate to apply online to the Minnesota Department of Health for a MN Certified Food Protection Manager. Find information and the application at https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

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 4626.0780BFood temperature

Official wording

Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.

Inspector’s notes

There is no food prep sink in the kitchen. When a remodel is provided, include a food preparation sink.

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 4626.1720BOther

Official wording

Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.

Inspector’s notes

Prior to installing a food prep sink or other remodeling, a food plan review must be submitted and approved. Information on the process can be found at https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

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 4626.0506AEquipment and utensils

Official wording

Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

Inspector’s notes

A domestic Frigidaire refrigerator was added for additional cold storage, but it does not have NSF or another ANSI sanitation certification. Remove the refrigerator from the kitchen. Replace with an approved unit when able. Contact Inspector at any time for a list of ANSI sanitation certification marks.

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, Oct 7, 2025 · Original Source

Follow-Up

Nov 1, 2024

Complete

Official score: 98 · Understand this area’s scale

4 recorded violations

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

There is no test strip kit for testing the Quaternary ammonium sanitizer at the 3-compartment sink. Obtain the proper test kit.

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 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

There is no Minnesota Food Protection Manager, although the new chef has taken the class and test in the past. Find approved class listings, application forms and information on the certification process at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

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 4626.0780BFood temperature

Official wording

Inspector’s notes

There is no food preparation sink in this older-style kitchen. The chef currently uses the 3-compartment dish sink, making sure to wash, rinse and sanitize it before using for food preparation. When a remodel of the kitchen is planned in the future, a food preparation sink (either 1-compartment or 2-compartment, depending on menu needs) should be included in the plans.

In plain English

More about food kept at an unsafe temperature

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

Although the dish machine is now producing the proper hot water sanitizing rinse (measured at 160+ at the rack), the rinse gauge on the machine is not reading properly (indicating only 127F). Have the rinse gauge serviced; when it is working properly, it should show a rinse temp of 180F or higher to produce the rack temp of 160+.

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 1, 2024 · Original Source

Routine

Sep 17, 2024

Complete

Official score: 90 · Understand this area’s scale

5 recorded violations

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

The main refrigerator was not holding foods at 41F or below. Person in Charge had already called for service for the unit. Ensure all TCS foods are held at 41F or below.

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

No chlorine test kit was available to check the sanitizer solution in the dish machine. Obtain chlorine test strips.

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 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 Food Protection Manager Certificate was available. Find approved class listings, application forms and information on the certification process at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

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 4626.0805C1Chemicals

Official wording

Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

Inspector’s notes

The dish machine was not producing any measurable concentration of chlorine in the final rinse cycle. Person in Charge called for maintenance, and agreed to use the 3-compartment sink in the meantime.

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

minorCode MN Rule 4626.0780BFood temperature