Smj Restaurant Group LLC

Year by year

Inspections

1. Jan 15, 2026 Routine Score 94
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Observed no current CFPM certificate posted. Ensure the certified food protection manager certificate is posted.

     Code MN Rule 4626.0033D

   • Serious Priority 1 Corrected on site

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

     Observed drawer cooler holding time/temperature controlled for safety (TCS) food between 45F-46F. Ensure TCS foods are at 41F and below to prevent pathogen growth. PIC discarded the TCS foods listed in the observations section of this report that were in the drawer cooler above 41F at time of inspection.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed drawer cooler holding time/temperature controlled for safety foods above 41F. Ensure all equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no test kit for the type of quat sanitizer at three compartment sink dispenser. This kind needs a specific quat test kit from the manufacturer. Ensure one is obtained. PIC used chlorine at time of inspection.

     Code MN Rule 4626.0715

2. Jan 17, 2025 Routine Score 98
   • Not serious Priority 3

     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.

     Observed on one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the CFPM certificate and it is posted on site.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed cart blocking the hand sink at prep area upstairs. Ensure hand washing sinks are accessible for use by food employees.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed containers of chia mango puddings for customer self-service in drink cooler by register. Ensure food available for self-service is properly labeled with: name of food, ingredients, allergens, name and address of business where it is packaged, and quantity. Discussed leaving the food behind the counter so customers have to ask for it, rather than for self-service.

     Code MN Rule 4626.0435A