Longfellow Market

Year by year

Inspections

1. May 12, 2026 Routine Score 98
   • Not serious Priority 3

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

     Observed the splash guard of the handwashing sink in the deli area to be no longer properly sealed. Reseal the splash guard.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

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

     Observed excessive grease and dust buildup on the hood canopy. Clean the hood canopy and maintain a regular cleaning schedule to prevent further accumulation.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

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

     Observed packaged rotisserie chicken in the walk-in cooler holding at 39F. Per discussion with the Person in Charge (PIC), the chicken is cooled down from hot holding for the preparation of other deli food items. Condensation was observed inside the packages. The PIC stated that the rotisserie chicken is cooled down in its original packaging. Remove the chicken from the plastic packaging during the cooling process to ensure proper cooling is achieved.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Observed fully cooled down food uncovered. Cover all food during storage mode. All food must be properly covered and protected to prevent possible contamination.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     Observed full business address missing from packaged food. Label all packaged food for sale and self-service with the full business address.

     Code MN Rule 4626.435B (1-4,6-7)

2. May 6, 2025 Routine Score 94
   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed through observation and conversation that several overhead sewage pipes in the basement had been recently worked on and cleared due to ongoing plumbing issues. Determine the cause and ensure pipes are properly maintained. This was discussed with the operator.

     Code MN Rule 4626.1040B

   • Not serious Priority 3 Corrected on site

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

     In the basement main storage room, observed an old sewage spill stain on the floor from the recent overhead plumbing work. Clean the spill area. This was discussed with the operator and the area was cleaned during the inspection. Corrected on site.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Calibrate food temperature measuring devices in accordance with manufacturer's specifications as often as necessary to ensure accuracy.

     Observed the certified food protection manager unaware of the procedure to calibrate food thermometer and without the required tools to calibrate the food thermometer. Calibrate food thermometers per manufacturers specifications and with the tools provided with the thermometers. This was discussed and manger is to provide new thermometers to staff.

     Code MN Rule 4626.0820B

   • Not serious Priority 3

     Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.

     Observed the food workers in deli food prep and service areas without necessary hair restraints. Provide hair nets or similar to ensure hair restraint.

     Code MN Rule 4626.0115

   • Not serious Priority 2 Corrected on site

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

     Observed cooked pasta cooling in the walk in cooler 1.5 hours with aluminum foil cover at 74F. This item was also stacked on a cooling rack with a 2 inch clearance above. Remove the foil cover and place the item at a location where air from the cooler can move freely around the container. The item was measured again at 3 and 4 hours into the inspection at 45F and 39F. Person in charge to provide ongoing training of staff on proper cooling times, parameters and methods used. Corrected on site.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

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

     Observed the splash guard at the hand sink to no longer be properly sealed. Reseal the splash guard to the hand sink and maintain sealed.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly mai

     Observed a deli plate being rinsed and used for food display after it had been cleaned and sanitized. Do not rinse the utensils prior to use. Use air dried utensils only for food contact surfaces.

     Code MN Rule 4626.0977

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed clean utensils under the hand sink towel supply, being splashed during hand drying activities. Remove the utensils and provide a safe drying area.

     Code MN Rule 4626.0955A

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed three readings of chicken/mayo salad, starting with 52F within the front display cooler after prepping. Through a discussion with person in charge, it was determined that the mayonnaise ingredient was at ambient temperature when added to the salad. Cool all ingredients prior to prepping the salad and placing inside a cold hold cooler. Person in charge to provide ongoing training of staff on proper cooling times, parameters and methods used. Corrected on site.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.

     Observed equipment stored in the basement unprotected under sewage lines. Move the items to areas free from overhead sewage lines or enclose the sewage lines. This was discussed with person in charge.

     Code MN Rule 4626.0960A

   • Not serious Priority 3

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

     Observe non-food contact areas of the slicer mildly soiled. Clean at a frequency to prevent the soil. This was discussed with the person in charge.

     Code MN Rule 4626.0840C

3. May 26, 2023 Routine Score 100
   • Not serious Priority 3 Corrected on site

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

     Heating lamps (2) above the stem table burnt out. Note: Replace them Note: PIC replaced them with the new ones onsite.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3 Corrected on site

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

     Wiping cloths observed being stored in sanitizer bucket with low sanitizer concentration. Note: See above for concentration. Note: PIC adjusted it to 200 PPM onsite.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Label all food packages as required by the law.

     Safe handling instruction labelling found in use on the Ready to Eat (RTE) homemade prepackaged foods displayed at Grab & Go station. Note: Please remove those labelling and relabel all foods as required not to mislead the customers.

     Code MN Rule 4626.0435A