THE LONGBAR PUB AND GRILL

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Chlorine sanitizer tested at over 200 PPM. Manager readjusted chlorine to 50 PPM at time of inspection. Corrected On-Site

High Priority - Food stored in ice used for drinks. See stop sale. 2 containers of sliced citrus stored inside 2 ice bins at bar area. Discussed with bartender not to store items on ice intended for drinking.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 containers of sliced citrus stored inside 2 ice bins at bar area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment are soiled. The interior of multiple soda gun nozzles at bar area are soiled.

Intermediate - Spray bottle containing toxic substance not labeled. Labeling for spray bottle faded, and unable to determine chemicals within, located beneath deli slicer in kitchen area.

Basic - Cove molding at floor/wall juncture broken/missing. Missing between front line hand washing sink and deep fryers.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with cut marks.

Basic - Floor soiled/has accumulation of debris. Walls and floor at front line cook heavily soiled with grease. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system over pizza oven is soiled.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Located between front line hand washing sink and deep fryers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat food employee moved to proper storage. Reach in cooler across from fryer raw shelled eggs over ready to eat food. Beer walk in cooler.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves in hand washing sink discussed with employee the importance of changing gloves than washing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cook beef 44F cooks line

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hand washing sink ware washing area and the back door.

Intermediate - Manager or person in charge lacking proof of food manager certification. Multiple other CfM certifications available except for current manager Greg J.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Reach in cooler by kitchen entrance employee removed Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. On cooks line by fryer

Basic - No handwashing sign provided at a hand sink used by food employees. Bar service area. added paper handwashing sign to sink Corrected On-Site Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touched lettuce, tomatoes, and onion with bare hand.employee discard lettuce, tomato, and onion. Employee washed hands and placed gloves on before preparing chicken sandwich. See stop sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cook touched lettuce, tomatoes, and onion with bare hand.employee discard lettuce, tomato, and onion. Employee washed hands and placed gloves on before preparing chicken sandwich. See stop sale

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. Employee expired for 5 employees.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle filled with clear sanitizer not labeled on shelf under prep table on cookline.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. 2 Damaged ceiling tiles above dry storage shelf adjacent to exit door.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf with equipment adjacent to manager office. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink in bar area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls on cookline and back kitchen soiled with grease build up.

Basic - Wet mop not stored in a manner to allow the mop to dry. Stored in yellow mop bucket adjacent to dish machine.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 food employee, Sammiang Verreux, expired on 08/11/2024.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cutting board on reach-in cooler. Removed. Corrected On-Site

Basic - Equipment in poor repair. Large reach-in cooler door gaskets torn at cook line.

Basic - Hole in or other damage to wall. By walk-in cooler door.

Basic - Interior of smoker oven has accumulation of black substance/grease/food debris. On cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease and dust.