Board And Lodging · Minneapolis, MN

Sigma Chi Kitchen

1617 University Ave Se

Last inspected Jan 28, 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.

Quick Answers

When was Sigma Chi Kitchen last inspected?: The most recent inspection on record was on Jan 28, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 94).
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Jan 29, 2024 to Jan 28, 2026.
Has Sigma Chi Kitchen ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jan 29, 2024.

The Full Inspection History

4 inspections

Routine

Jan 28, 2026

Complete

Official score: 94 · Understand This Area’s Scale

3 recorded violations

majorCode MN Rule 4626.0408AOther

Official Wording

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s Notes

TPHC method found in use for butter sitting at 63 F. No written procedure provided onsite. Note: The Butter discarded voluntarily

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 4626.0905BFood 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 in high temperature dishwasher did not reach to 160 F when tested. Note: Repair it to make sure that the temperature reaches to a minimum of 160 F. Note: Use 3-compartment sink until it's fixed.

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 table between use. Note: Store all wet 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

Official record from Minneapolis Health Department, Jan 28, 2026 · Original Source

Routine

Feb 6, 2025

Complete

Official score: 96 · Understand This Area’s Scale

1 recorded violation

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 cold held at ambient temperature. Note: Per PIC, both food items were purposefully put out & held at ambient temperature before prep for sometimes. Note: Always keep all TCS foods at maximum 41 F. Note: PIC relocated them for rapid chilling.

In Plain English

More about food kept at an unsafe temperature

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

Follow-Up

Feb 29, 2024

Complete

Official score: 94 · Understand This Area’s Scale

2 recorded violations

majorCode MN Rule 4626.0408AOther

Official Wording

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s Notes

Time as public health control for safety found in use on the service line. But no written procedure maintained on site. Note: Procedure template sent with the report can be used to develop a required procedure. Note: Copy of the developed procedure needs to be maintained onsite

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 4626.0320AContamination

Official Wording

Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

Inspector’s Notes

No overhead protection provided for the open foods on the service line. Note: Provide sneeze guard or any effective means to protect foods from environmental contamination. Note: Per PIC, the purchase order has already been placed

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 29, 2024 · Original Source

Routine

Jan 29, 2024

Complete

Official score: 88 · Understand This Area’s Scale

5 recorded violations

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 irreversible registering temperature indicator thermometer or T-Sticker provided for high temperature dishwasher. Note: Provide and use it to measure Rack surface temperature

In Plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0408AOther

Official Wording

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s Notes

Time as public health control for safety found in use for individually wrapped hot chicken sandwich on the service line. But no written procedure maintained on site. Note: Procedure template sent with the report can be used to develop a required procedure.

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 4626.0320AContamination

Official Wording

Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

Inspector’s Notes

No overhead protection provided for the open foods such as cut salad, etc., on the service line. Note: Provide sneeze guard or any effective means to protect foods from environmental contamination

In Plain English

More about food not protected from contamination

minorCode MN Rule 4626.1457Handwashing

Official Wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s Notes

Hand washing signage missing from the hand sink in the kitchen. Note: Provide signage notifying employees to wash their hands.

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

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s Notes

TCS cold foods held on Ice on the service line not properly iced. Note: Container of foods need to be submerged up to the food level to keep all cold foods at 41 F or less at all times. Note: PIC corrected it onsite.