Cedar Food & Grill

Year by year

Inspections

1. Jul 27, 2026 Follow-Up Score 94
   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed fryer area and equipment with thick crust of grease. Ensure all non-food contact surfaces of equipment are maintained clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed caulking around three compartment sink was black with debris. Ensure the facilities are maintained clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed paper towel dispenser in disrepair. Ensure all equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • 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

     Observed no paper towels at hand washing sink. Ensure each hand washing sink has paper towels available or other hand drying device. PIC got paper towels at time of inspection.

     Code MN Rule 4626.1445

   • Serious Priority 1

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

     Observed no illness log available at time of inspection. Ensure one is available and used.

     Code MN Rule 4626.0040C

2. Jul 8, 2026 Routine Score 90
   • Not serious Priority 3

     Provide plumbing fixtures that are easily cleanable, including handwashing sinks, toilets, and urinals.

     Code MN Rule 4626.1075B

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed fryer area and equipment with thick crust of grease. Ensure all non-food contact surfaces of equipment are maintained clean.

     Code MN Rule 4626.0840C

   • 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 gyro meat which had been cut off the spit at 66F on the counter. Ensure all hot-holding foods are maintained at 135F and above to prevent pathogen growth. At time of inspection PIC discarded the meat.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed caulking around three compartment sink was black with debris. Ensure the facilities are maintained clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed gyro cooker was in disrepair. Observed paper towel dispenser was in disrepair. Ensure equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • 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

     Observed no paper towels at hand sink. Ensure hand drying device is always available to ensure proper hand washing is taking place.

     Code MN Rule 4626.1445

   • Serious Priority 1

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

     Observed illness log was missing. Ensure a log is kept on site to record foodborne illness symptoms of employees.

     Code MN Rule 4626.0040C

3. Jul 17, 2025 Routine Score 94
   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed Styrofoam containers for take-out food. Ensure to-go containers are compostable, recyclable (#1, #2, #5 non-black plastics) or reusable to prevent unnecessary trash and waste.

     Code MCO 204.30A

   • Not serious Priority 3

     Provide plumbing fixtures that are easily cleanable, including handwashing sinks, toilets, and urinals.

     Observed hand washing sink faucet was corroded and had holes. Ensure plumbing fixtures are in good repair and easily cleanable.

     Code MN Rule 4626.1075B

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed hand soap missing from hand sink. Ensure hand soap is available at each hand washing sink at all times. PIC provided hand soap.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed excess food and grease residue on outside of fryers. Ensure non-food contact surfaces of equipment are maintained clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed hand washing sink at front area in need of sealing to the wall. Ensure fixed equipment is sealed or spaced properly to allow for cleaning.

     Code MN Rule 4626.0725A

   • Serious Priority 1

     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 chlorine sanitizer was not labeled for food contact surfaces. Ensure sanitizer is approved for food contact surfaces. Observed chlorine sanitizer tested above 200PPM when PIC set it up. It was adjusted to 100PPM at time of inspection.

     Code MN Rule 4626.1620

4. Aug 12, 2024 Follow-Up Score 92
   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed Styrofoam containers. Ensure food containers are reusable, compostable or recyclable.

     Code MCO 204.30A

   • Serious Priority 1

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

     Observed cut lettuce and sliced cheese at 68F in prep cooler. Observed raw chicken at 48F in walk-in cooler. PIC discarded lettuce and cheese, and moved chicken to walk-in beverage cooler. Discussed each time that the prep cooler doesn't work and should not be used to hold time/Temperature controlled for safety foods when it is holding above 41F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Provide plumbing fixtures that are easily cleanable, including handwashing sinks, toilets, and urinals.

     Observed hand sink faucet is cracked and uncleanable.

     Code MN Rule 4626.1075B

   • Not serious Priority 3

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

     Observed prep cooler was holding food above 41F. Observed walk-in cooler air-temperature was at 50F. Observed drawer cooler was not working.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Observed Time/Temperature controlled for safety foods being held in a prep cooler that was not working. PIC was aware the cooler was not working. Ensure the person in charge is following proper food safety procedures.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 2

     Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

     Observed no coolers in restaurant portion of facility were working to hold food at 41F and below. Ensure sufficient equipment is provided. PIC stated they have someone to work on the walk-in coming that day, the prep cooler will be replaced in two days. Discussed using a beverage cooler to hold small portions of food for orders. Discussed no cold items being sold, only fried and served hot.

     Code MN Rule 4626.0675

5. Jul 29, 2024 Follow-Up Score 82
   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed grease and food build up around fryer area, on breading station, and on the outside and inside of the hot-holding case. Ensure nonfood contact surfaces are cleaned often.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed Styrofoam containers for food. Ensure to-go containers are reusable, recyclable or compostable. Emailed Green-to-Go information

     Code MCO 204.30A

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Observed no food thermometer available. Ensure a thin-probed temperature measuring device is on site at all times to confirm food cooking and holding temperatures.

     Code MN Rule 4626.0705A

   • Serious Priority 1

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

     Observed food in prep cooler above 41F. Cut lettuce and cheese were discarded at time of inspection. Ensure time/temperature controlled for safety food is kept at 41F and below when required.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Provide plumbing fixtures that are easily cleanable, including handwashing sinks, toilets, and urinals.

     Observed handwashing sink faucet was cracked by hot water knob. Ensure plumbing fixtures are easily cleanable.

     Code MN Rule 4626.1075B

   • 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

     Observed paper towels were missing from both hand sinks in kitchen area and employee restrooms. Ensure a supply of disposable towels are at each hand washing sink. At time of inspection the person in charge got napkins to use until paper towels are ordered.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed grease and food build up along cook line. Ensure facilities are cleaned often and remain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed prep cooler and drawer cooler were in disrepair. Ensure equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed no employee illness log available. Ensure employees are notified of their responsibility to report food borne illness symptoms and a log is kept when employees are out sick or have symptoms. Emailed log.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed hand soap was missing at hand sink. Ensure soap is provided.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed hot-hold case with encrusted grease and food build up on pans holding fried chicken.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Observed lack of managerial control with TCS foods being stored at room temperature, handwashing sinks were not supplied for proper handwashing, and no temperature device to ensure proper cooking temperatures. Ensure employees are properly trained on preventing foodborne diseases and proper food handling practices.

     Code MN Rule 4626.0035DGHIKM

6. Jul 15, 2024 Routine Score 82
   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed grease and food build up around fryer area, on breading station, and on the outside and inside of the hot-holding case. Ensure nonfood contact surfaces are cleaned often

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed Styrofoam containers for food. Ensure to-go containers are reusable, recyclable or compostable. Emailed Green-to-Go information.

     Code MCO 204.30A

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Observed no food thermometer available. Ensure a thin-probed temperature measuring device is on site at all times to confirm food cooking and holding temperatures.

     Code MN Rule 4626.0705A

   • Serious Priority 1

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

     Observed prep cooler was holding food 70-75F including Time/Temperature controlled for safety foods- cut lettuce, sliced tomato, and sliced cheese at 70F. Air temperature inside prep cooler was measured at 75F. At time of inspection the person in charge discarded the food in the prep cooler. NOTE: prep cooler should not be used to hold time/temperature controlled for safety foods until repaired.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Provide plumbing fixtures that are easily cleanable, including handwashing sinks, toilets, and urinals.

     Observed handwashing sink faucet was cracked by hot water knob. Ensure plumbing fixtures are easily cleanable.

     Code MN Rule 4626.1075B

   • Not serious Priority 3

     Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.

     Observed encrusted grease on food contact surfaces of hot-holding display case.

     Code MN Rule 4626.0840B

   • Not serious Priority 2 Corrected on site

     Provide an approved hand antiseptic, hand dip antiseptic solution, or antiseptic hand soap that meets the requirements specified in Minnesota Rule, 4626.0085 item A.

     Observed no soap at any hand sink in front, or in back, or in employee restrooms. At time of inspection the person in charge got hand soap.

     Code MN Rule 4626.0085A

   • 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

     Observed paper towels were missing from both hand sinks in kitchen area and employee restrooms. Ensure a supply of disposable towels are at each hand washing sink. At time of inspection the person in charge got napkins to use until paper towels are ordered.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed grease and food build up along cook line. Ensure facilities are cleaned often and remain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed prep cooler was holding food between 70-75F, and drawer cooler under grill was not working. Ensure all equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed no employee illness log available. Ensure employees are notified of their responsibility to report food borne illness symptoms and a log is kept when employees are out sick or have symptoms. Emailed log.

     Code MN Rule 4626.0040C

   • Serious Priority 1

     Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

     Observed food employee did not wash hands properly, only rinsed in hand sink without soap and paper towels. Discussed with PIC at time of inspection. Ensure employees are properly washing hands and handwashing when required.

     Code MN Rule 4626.0070A

   • Not serious Priority 3 Corrected on site

     Provide chemical sanitizers to sanitize equipment and utensils during all hours of operation.

     Observed no sanitizer available or in use at time of inspection. The person in charge (PIC) obtained bleach and inspector assisted in setting up the three compartment sink.

     Code MN Rule 4626.0721B

7. Jul 17, 2023 Routine Score 94
   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed Styrofoam used as a to-go container. Discussed city ordinance and acceptable container with the operator

     Code MCO 204.30A

   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed wiping cloths on the prep counter and hanging from the 3-compartment sink. Sanitizer bucket set with chlorine at 200ppm

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Operator did not provided food thermometer. Discussed verifying cooking temperatures.

     Code MN Rule 4626.0705A

   • Serious Priority 1

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

     Registered the temperature of marinara sauce at 62*F. Operator stated that product needed to be refrigerated. Per label instruction refrigeration after open is indicated. Product was moved to cooler at the time of inspection.

     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.

     Operator did not provided MN food protection manager certification. Discussed certification process with operator.

     Code MN Rule 4626.0033A