THE BLUE DOOR - LONGFELLOW

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Inspection history

1. May 13, 2026

   ✓
   6 violations

   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.
   • Have a test kit for the type of sanitizer used.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Clean non-food contact surfaces of equipment. Keep them clean.

2. Apr 5, 2025

   ✓
   5 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.
   • Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
   • Keep non-food contact equipment surfaces clean.
   • Store clothing and other personal items in lockers or other suitable places.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

3. Feb 2, 2024

   ✕
   3 violations

   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Ambient air temperature, water pressure, and water temperature measuring devices must be accurate within the intended range of use and maintained in good repair.

4. Jan 20, 2023

   ✓
   7 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Provide and use proper dispensers or the intact original individual wrapper for consumer self-service of straws, lids, single-service cups, and other single-service articles intended for food or lip contact.
   • Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • Locate the backflow prevention device so it can be serviced and maintained.
   • Keep the physical facilities in good repair.
   • Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.