Cedar Grill And Deli

Year by year

Inspections

1. Jan 2, 2026 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 no Certified Food Protection Manager employed at the business. This was discussed. Use the following website to obtain training and resources for certification. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed no business license posted, although up to date within the system. This was discussed. Post the license where it can be easily seen.

     Code MCO 188.390

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed very soiled conditions within the kitchen on the floors and equipment. This was discussed. Thoroughly clean the kitchen, removing the food debris and grime on the floors and equipment from all surfaces. Remove and do not replace all shelf linings such as cardboard and aluminum. Clean at a frequency that keeps the kitchen clean.

     Code MN Rule 4626.0855

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Observed a live mouse inside an unused oven being used only for cooktop. This was discussed and staff immediately went out to purchase sticky trap and obtain the pest control company hired prior to opening.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

     The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

     Observed no current pest control operator hired by the business, although one was mentioned and paperwork not available. This was discussed. Obtain the services of the PCO and provide your inspector with receipts and updates of the actions of the PCO.

     Code MCO 188.590

2. Jan 7, 2025 Routine Score 100
   • 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.

     No CFPM employed at the business. Find trainig info at the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed an old ice machine and other old equipment onsite. Remove and install shelving.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

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

     Observed the hot hold units without the plugins to match the sockets on the wall. This was discussed and it was determined that the electrician was on his way. Since the hot hold units could not be turned on, the food was moved to the back of the grill and oven. Cardboard was observed lining the shelving units. Remove the cardboard.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     The current license not posted.

     Code MCO 188.390

3. Nov 28, 2023 Routine Score 96
   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Several 6" deep containers within the cooler were observed stacked and covered while cooling for 2 hours and at 60F. Although first parameter was achieved (<70 @ 2 hours), there is a concern for the remaining parameters to be obtained. Uncover, unstack the cooling containers of food and obtain the cool-down parameter (<41F) as soon as you can. Use the attached cooling information for use on this matter.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The CFPM certificate NOT posted at the facility.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     The surfaces/handles of equipment , shelving and tables observed with accumulated grease and food debris. Clean and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     The flooring throughout the facility observed with accumulated grease/food spills, therfore creating a slippery condition. Clean and maintain clean floor, including the floor to wall junctures, walls and under equipment.

     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.

     Every surface in the facility observed with tinfoil, cardboard, made of wood or lined with cloth. Remove ALL these materials so that cleaning can occur properly.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

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

     Handsinks in back house observed with dirty dishes and food debris. Remove the dishes and do not use for disposing food.

     Code MN Rule 4626.1110AB

   • 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.

     Facility observed using white styrofoam square takeout containers. These containers are not allowed to be used for takeout. Provide required containers.

     Code MCO 204.30A

   • Not serious Priority 3

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

     Several pieces of equipment are broke and not being fixed/used. Remove them from the facility.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Food observed being stored on crates, inside old equipment, pallets and chairs. Obtain approved storage shelving and racks for this purpose.

     Code MN Rule 4626.0300A