LONG ISLAND CAFE

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at dishwashing machine at 00 ppm. Operator change sanitizer. Test at 100 ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken shell eggs stored over rehydrated pancake batter in flip top cooler. Operator removed shell eggs to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed 9:48 a.m. liquid eggs cold held at 50 F in kitchen. Per operator eggs transfer from walk in cooler at 8:00 a.m. Operator placed more ice in item for quick chill. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -Observed 1 photocopy employee training certification

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substances buildup inside ice machine.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed clean coffee cups and utensils stored next to hand washing sink at front line.

Basic - Equipment or utensils not designed or constructed in a durable manner. -Observed a splash guard needed at handwashing sink at front line.

Basic - Food stored on floor. -Observed boxes with tomatoes stored on walk in cooler floor. Repeat Violation Admin Complaint

Basic - Stored food not covered. -Observed an uncovered container with bacon stored in walk in cooler. Operator covered. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand wash sink next to dishwasher. Operator restocked Corrected On-Site

Basic - Food stored on floor. In walk in cooler, container of chopped potatoes in direct contact with floor. Operator removed Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in direct contact with ice. Operator removed Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator corrected to 100ppm Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Empura reach in freezer at back of kitchen, container of raw house breaded chicken on shelf above open case of biscuits. Employee rearranged for proper separation. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On prep table in kitchen, under no temperature control, raw shell eggs (77F - Ambient Cold Holding). Per manager not prepared or portioned today and out of cooler from 8:00am. Manager moved eggs to cooler rechill. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front counter, under no temperature control, container of individual butters (68F - Cold Holding). Per manager, not portioned or prepared today and on counter from 8:00am. Recommended using Time as Public Health Control - manager marked 8:00am-12:00pm. Form printed and provided to be completed. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cookline wearing watch and bracelet.

Basic - Working containers of food removed from original container not identified by common name. Bottle of oil by cookline not labeled. Manager labeled. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cracked raw shell eggs, sausage links, sausage patties, and raw bacon on prep table in kitchen missing time stamp from placed under time control. Manager added to a mark to 12:00pm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above flatop griddle in kitchen, GRIDDLE - home fries (88-96F - Hot Holding). Per employee cooked at 9:00am. Employee moved to flattop surface to reheat and hot hold. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen prep area, boiled potatoes 92-101F at 10:35am (cooked cooling 30 minutes) to 84-94F at 11:10am. Based on times and temperatures potatoes will not reach 70F within 2 hours. Employee placed into shallow metal pans and moved to walk in cooler to rapid chill towards 70F. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Mop bucket blocking hand sink by dish machine. Employee moved to exterior of building. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by kitchen fliptop used as dump sink as evidenced by ice in sink. Explained to manager and employees to only use for hand washing. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager Anthony Prestan Prometric 6-10-2019 Person in Charge Monica Herazo

Intermediate - No soap provided at handwash sink. At hand sink by dish machine. employee replaced with new bottle. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In kitchen reach in freezers, multiple pint and quart food containers missing date marking for when prepared.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then handle ready to eat food bagels, rolls.

High Priority - Employee washed hands with cold water. Observed employee wash hands with cold water. Explained to operator the correct hand washing technique. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator procedure. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink next to dish machine blocked by mop bucket.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door on cook line. Operator removed. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed operator poster. Corrected On-Site

Basic - No handwashing sign provided at a hand sink on cook line and next to dish machine.used by food employees. Emailed operator signs Corrected On-Site Repeat Violation

High Priority - Observed Dish-machine chlorine sanitizer not at proper minimum strength. 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Observed Employee cracked raw shell eggs and then handled ready-to-eat foods bread, bagels, cheese and/or clean equipment or utensils without washing hands.

High Priority - Observed Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Observed Wiping cloth chlorine solution exceeding the maximum concentration over 200ppm at front counter and cook line allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee clear/bus dirty dishes scraped plates then returned to preparation of coffee for guests without washing hands.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee in food preparation touching smoked salmon, bread, cracking eggs, lettuce, Bagels, pooled eggs for omelets using same gloves. Inspector educated Operator on cross contamination and allergens and had employee wash hands and change gloves.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with grooves no longer cleanable.

Intermediate - Observed Hand-wash sink located in kitchen area used for purposes other than hand-washing to dump ice.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed deli meats, pastrami, corn beef, ham, sliced from Tuesday 3rd with no date marking.

Basic - Observed No handwashing sign provided at a hand sink used by food employees at cook line.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverages, eye glasses on top of counter at front counter. Operator removed and stored correctly Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with dangling jewelry in food preparation making beverages.

Basic - Equipment in poor repair. Observed gaskets on walk in door torn

Basic - Food stored in a location that is exposed to splash/dust. Observed in use of ladles of grits and oatmeal exposed to splash from dirty plates being bussed . Observed server place dirty plates on tray with ladles Not stored in containers exposed to food debris from dirty plates

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle at cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use spatulas stored in standing water on grill less than 135°F at 121°F

Basic - No Heimlich maneuver/choking sign posted.

Basic - Observed Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash at front counter.

Basic - Observed Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Observed In-use wet wiping cloth/towel used under cutting board at prep table.

Basic - Observed Wet wiping cloth not stored in sanitizing solution between uses at cook line.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed leaf lettuce being used to line plates without being washed prior to preparation.