LONGBAR PUB & GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored over cured ham and roast beef in walk-in cooler. Employee rearranges items to prevent cross contamination at time of inspection. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Over handwash sink at dish machine area. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pizza oven belts soiled with accumulation of food debris and grease.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris and metal scrabbling pad in handwash sink on cook line. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground pork in walk-in cooler. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Smoked fish dip in walk-in cooler. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Equipment in poor repair. Walk-in cooler door gasket torn.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Employee cleaned and sanitized at time of inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at dish machine area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauerkraut in reach-in cooler on cook line. Operator moved sauerkraut to upper shelf. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibbs over handwash sink at dish machine area. Repeat Violation

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 - Handwash sink used for purposes other than handwashing. Garden hose stored in handwash sink at dish machine area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink. No handwashing sign provided at a hand sink used by food employees. Handwash sink at dish machine area. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings, pulled pork and cooked ground beef in walk-in cooler. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef burger stored over cooked chicken wing in reach-in cooler on cook line. Operator rearranged items to prevent cross contamination. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touched his personal cellphone then continued prep food on cook line with the same gloves. Discussed proper gloves changing procedures with employee.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of raw beef burger 45 F and raw chicken wing 44 F stored in reach-in cooler on cook line. Employee stated that items was stored on cook line for less than 30 minutes. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dish washing area over handwash sink. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled. Interior of the microwave soiled. Pizza oven belt soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at dish washing area blocked by mop bucket. Repeat Violation

Intermediate - No soap provided at handwash sink. Handwash sink at dish washing area. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler. Employee placed person food in containers labeled as employee food. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. At bar area.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Water bottle for pretzels

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 46 f ham 47f, moved to another cooler Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner on food shelf. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Dishroom

Intermediate - Handwash sink not accessible for employee use at all times. Handsink in dish room blocked by mop bucket Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Dishroom

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Food stored on floor. Bag in box soda and bottled water. Management delegated job to employee Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of soda in reachin cooler Corrected On-Site

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. Ran dish machine multiple times, chlorine tested 0ppm. Operator setup three compartment and contacted dish machine service company at time of inspection. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine tested 0ppm. Operator setup three compartment for manually sanitize food contact surfaces. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked items in walk-in cooler. Operator moved eggs to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich prep reach-in cooler on cook line: Cold holding: cut tomato 45 °F, feta cheese 45 °F, sliced ham 47 °F, sliced turkey 46 °F. Operator moved all time/temperature control for safety food items to reach-in freezer for rapid cooling, called refrigerator repair company and stop using this reach-in cooler at time of inspection. Re temped: Cold holding: cut tomato 41 °F, feta cheese 43 °F, sliced ham 41 °F, sliced turkey 43 °F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar.

Intermediate - Handwash sink not accessible for employee use at all times. Observed food containers stored in handwash sink at dish room. Operator removed items from handwash sink. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wing and cooked pork in walk-in cooler. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drink with no lid stored on prep table at kitchen. Operator placed on lid and moved drink to proper storage. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Reach-in cooler gaskets and walk-in cooler door gasket torn.

Basic - Floor soiled/has accumulation of grease. Under cooking equipments on cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave and belt oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator moved wet wiping cloths into sani bucket. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line Repeat Violation Warning - From follow-up inspection 2021-08-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2021-08-03: No proof. Admin Complaint

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2021-08-03: Time Extended