BETA THETA PI SOCIETY OF MN - KITCHEN

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Inspection history

1. Nov 13, 2025

   ✕
   5 violations

   • 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.
   • The business license must be posted where it can be easily seen.
   • 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.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

2. Oct 30, 2024

   ✕
   7 violations

   • 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.
   • Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
   • The business license must be posted where it can be easily seen.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.
   • Keep the plumbing system in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.

3. Oct 16, 2024

   ✕
   8 violations

   • 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.
   • Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
   • The business license must be posted where it can be easily seen.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.
   • Keep the plumbing system in good repair.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.

4. Sep 28, 2023

   ✕
   5 violations

   • 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.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
   • The business license must be posted where it can be easily seen.