Simodi Restaurant INC

Year by year

Inspections

1. Jun 4, 2026 Routine Score 84
   • Serious Priority 1 Corrected on site

     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.)

     Observed Goat meat and chicken legs hot held at below 135 F on the turned down steam table. Note: Hold all hot TCS foods at minimum 135 F at all times. PIC reheated both foods to 165 F and above for correction

     Code MN Rule 4626.0395A1

   • Serious Priority 1 Corrected on site

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

     Observed Half N Half milk in cardboard container sitting at 79 *F at ambient temperature at the beverage station. Note: Hold all cold TCS foods at 41 F or below at all times. Note: Unable to verify duration of holding and PIC discarded it voluntarily.

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Observed ammonium chloride sanitizer concentration in 3-compartment sink at 100 PPM, below the regulated range. Note: PIC adjusted it to 200 PPM correction.

     Code MN Rule 4626.0805C3

   • Not serious Priority 3

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

     No handwashing signages posted at all hand sinks in the kitchen area. Note; Post hand washing signage reminding employees to wash their hands.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The PIC had digital CFPM certificate. Bot not posted in the facility. Note; Post the current CFPM certificate inside the facility as required.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Current food license not posted in the facility. Note: Post the current license as required.

     Code MCO 188.390

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Quaternary ammonium Chloride (Qaut) test strips not provided onsite. Note: Provide and use it to accurately measure sanitizer concentration

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Foods such as sauces in squeeze bottles in the kitchen area not labelled. Note: Label all foods in squeeze bottles with common names for easy identification.

     Code MN Rule 4626.0240

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Wet mops found sitting in the mop buckets/ sink. Note: Hang them up to air dry

     Code MN Rule 4626.1540

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed old food residues build up on the slicer and blade of the can opener. Note: Clean and sanitize

     Code MN Rule 4626.0840A