Food Inspections

Longstreet Cafe Too

Inpection Notes

2-1B - hands clean and properly washed 511-6-1.03(5)(b) - cleaning procedure (p) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed an employee turn the water off with their bare hands, after handwashing. EHS verbally informed the employee on proper hand washing procedures. Shortly after, 2 more employees subsequently repeated the same violation, and the 3rd employee only used cold water. Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: PIC voluntarily performed the correct procedure in front of the employees to show them what they should be doing when handwashing is necessary. 4-1A - food separated and protected 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed the following violations in the walk-in cooler: raw shelled eggs stored above pasteurized liquid eggs, a tub of raw chicken breasts stored next to a tub of raw pork ribs and raw bacon stored next to fully cooked sausage. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: PIC voluntarily rearranged food items so that they are stored to prevent cross contamination.

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