Board And Lodging · Minneapolis, MN

Tau Of Aplha Omicron Pi Inc

Name: Tau Of Aplha Omicron Pi Inc
Address: 1121 5th St Se, Minneapolis, MN

1121 5th St Se

Last inspected Dec 12, 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

Dec 12, 2025

Complete

Official score: 94 · Understand this area’s scale

3 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

Employees illness log not maintained onsite. Note: For details and use, 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

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 (chlorine and sink and surface cleaner sanitizer test strip) not provided onsite. Note: Provide and use them to accurately measure sanitizer concentration.

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 204.30BOther

Official wording

GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)

Inspector’s notes

Observed non-compliant #6 cups and Styrofoam to go containers in use in the facility. Note: Replace them with the approved ones. Note: For details, please see the Green-To-Go flyer 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, Dec 12, 2025 · Original Source

Follow-Up

Dec 6, 2024

Complete

Official score: 100 · Understand this area’s scale

2 recorded violations

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 improperly working 2 doors reach-in refrigerator still not fixed. Note: Repair it to provide adequate refrigeration in the kitchen area.

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

minorCode MN Rule 4626.1335ACleaning and sanitizing

Official wording

Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

Inspector’s notes

The damaged and chipping out paint at the 3 compartments sink area still not fixed. Note: Repair/ repaint

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, Dec 6, 2024 · Original Source

Routine

Nov 19, 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

Cold TCS foods observed cold held at above 41 F in the improperly working unit. Note: PIC relocated all for rapid chilling.

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 4626.0735ABEquipment and utensils

Official wording

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

Inspector’s notes

Two doors reach-in Refrigerator was broken and not maintaining a temperature of 41 F or less. Note: Repair it.

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

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 chlorine sanitizer concentration in the mechanical dishwasher was lower than the regulated ranges. Note: See above for the concentration. Note: Adjust it to minimum 50 PPM

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

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Quat sanitizer test strips not provided onsite for use to measure sanitizer concentration. Note: Provide and use it.

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 4626.1335ACleaning and sanitizing

Official wording

Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

Inspector’s notes

Damaged and chipping out paints observed at 3-compartment sink area. Note: Repair/ repaint

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 19, 2024 · Original Source

Follow-Up

Jan 19, 2024

Complete

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

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

Routine

Nov 15, 2023

Complete

Official score: 88 · Understand this area’s scale

5 recorded violations

minorCode MN Rule 4626.0955CContamination

Official wording

Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.

Inspector’s notes

Observed single service items such as Cups & cup lids not stored in covered containers or boxes. Note: Store all in protected containers or in the original package boxes.

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 4626.0805C1Chemicals

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 chlorine concentration in dishwasher found at 25 PPM. Note: Adjust it to minimum 50 PPM at all time.

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 4626.0395A1Food 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

Observed chicken hot held on the Gril top. Note: Reheated to 165 F

In plain English

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 license not posted. Note: Post the current lodging with boarding 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