Cedar Riverside Child Care Ctr

Year by year

Inspections

1. May 20, 2026 Routine Score 94
   • 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 there to be no State of Minnesota Certified Food Protection Manager (CFPM) certificate onsite. Instructions on getting the CFPM will be included in this report. Make sure an employe gets and keeps a CFPM certification.

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

     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

     Observed the chlorine sanitizer concentration in the spray bottle to be over 200 ppm. The spray bottle was diluted during inspection and verified at 200 ppm chlorine. Keep chlorine sanitizer concentration between 50-200 ppm.

     Code MN Rule 4626.1620

   • Not serious Priority 3 Corrected on site

     Have a garbage can at handwashing sinks where paper towels are used.

     Observed there to be no garbage bin at the kitchen handwashing sink. A garbage can was provided during inspection. Make sure that a garbage can is kept at each handwashing sink.

     Code MN Rule 4626.1390

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     Observed facility to wash/prepare apples in the 3-compartment sink. Do not prepare food in the 3-compartment sink.

     Code MN Rule 4626.0315

   • Not serious Priority 3

     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.

     Observed facility to be serving apples without a prep sink. Do not serve foods that required washing without a prep sink.

     Code MN Rule 4626.0780B

   • Not serious Priority 2

     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 pa

     Observed facility performing food preparation that required a prep sink. Either discontinue serving food requiring a prep sink, or submit a plan review to add a prep sink.

     Code MN Rule 4626.1720A

2. Oct 22, 2025 Routine Score 92
   • 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.

     The facility did not have a MDH CFPM on-site. Go to the following website to obtain: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

     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.)

     Spaghetti was measured at 120 F in the Hot Hold Unit. Hot hold at 135 F or higher. Food was discarded.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     The person in charge was not sanitizing their dishes. The facility must wash, rinse, sanitize then air dry dishes.

     Code MN Rule 4626.0900

3. Apr 23, 2025 Routine Score 94
   • 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.

     The facility did not have a MDH CFPM on-site. Go to the following website to obtain: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     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

     The facility was missing paper toweling at the time of the inspection. The person in charge stocked the sink.

     Code MN Rule 4626.1445

   • Serious Priority 1

     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.)

     Pasta dish was hot held at 121 F. The hot holding unit must be held at 135 F. The food was discarded.

     Code MN Rule 4626.0395A1

4. Nov 22, 2024 Follow-Up Score 98
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not located their chlorine test strips. Provide.

     Code MN Rule 4626.0715

   • 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.

     The facility did not have a MDH certified food protection manager. To obtain for your daycare staff go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

5. Oct 24, 2024 Routine Score 90
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not locate their chlorine sanitizer test strips. Provide and use.

     Code MN Rule 4626.0715

   • Serious Priority 1 Corrected on site

     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

     Chlorine spray bottle were measured at over 200 ppm. The spray bottles were fixed on-site. The new concentration was measured at 100 ppm.

     Code MN Rule 4626.1620

   • Serious Priority 1

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

     Milk was measured at 48 F in the cooler. The milk was discarded. Do not keep milk at room temperature. Ensure the unit is maintaining at 41 F or below.

     Code MN Rule 4626.0395A2

   • 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.

     The facility did not have a MDH certified food protection manager. To obtain for your daycare staff go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

6. Apr 16, 2024 Routine Score 96
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not locate their chlorine test strips at the time of the inspection. Provide. Staff must be able to know where to locate test strips.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     Chemical Spray bottles were missing labels. Label all bottles.

     Code MN Rule 4626.1595

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     It was raining at the time of the inspection and the ceiling was badly leaking into the kitchen. Fix.

     Code MN Rule 4626.1515

7. Oct 18, 2023 Routine Score 92
   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single service paper toweling was stored directly on the floor. Discontinue.

     Code MN Rule 4626.0955A

   • 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.

     There was not MDH CFPM manager on-site. Provide.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     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.)

     Pasta was measured at 101 F in the hot holding unit. Food discarded.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     The facility could not locate their employee illness log. Maintain log and have available on-site.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The sink was broken in one of the bathrooms. Repair.

     Code MN Rule 4626.1040B

8. May 1, 2023 Routine Score 100
   • Not serious Priority 3 Corrected on site

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

     Observed two strollers stored inside the kitchen area. Items removed at the time of inspection.

     Code MN Rule 4626.1580AB