CEDAR RIVERSIDE CHILD CARE CTR

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Inspection history

1. May 20, 2026

   ✕
   6 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.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • Have a garbage can at handwashing sinks where paper towels are used.
   • Protect unpackaged food from environmental sources of contamination during preparation.
   • Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.

2. Oct 22, 2025

   ✕
   3 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.
   • 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.)
   • Sanitize food contact surfaces before using and after cleaning.

3. Apr 23, 2025

   ✕
   3 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 at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • 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.)

4. Nov 22, 2024

   ✓
   2 violations

   • Have a test kit for the type of sanitizer used.
   • 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.

5. Oct 24, 2024

   ✕
   4 violations

   • Have a test kit for the type of sanitizer used.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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.

6. Apr 16, 2024

   ✓
   3 violations

   • Have a test kit for the type of sanitizer used.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Keep the physical facilities in good repair.

7. Oct 18, 2023

   ✕
   5 violations

   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • 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.
   • 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.)
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Keep the plumbing system in good repair.

8. May 1, 2023

   ✓
   1 violation

   • Remove all items unnecessary to the operation of the business from the premises.