High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed chicken salad, tuna salad, cut deli meats no date marking.
10/06/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
Basic - Equipment and utensils not properly air-dried - wet nesting(plastic drinking cups)
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
6/13/2014
Routine - Food
Inspection Completed - No Further Action
Intermediate - No probe thermometer provided to measure temperature of food products.
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