Longwood Country Kitchen

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
• Dishwashing facilities and test kits
  • Basic: Accumulation of lime scale on the inside of the dishmachine.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. - pancake mix (60f - Cold Holding). Observed at cookline cooler. Operator states less than 4 hours. Had out during busy hours - butter chip (56°F - Cold Holding). Observed at front counter cooler. Operator states had out less than 4 hours
• Food protection and cross-contamination
  • Basic: Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed cantaloupe and celery over cook sausage and meatloaf and walk in cooler
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. - gasket warped at cookline cooler
• Dishwashing facilities and test kits
  • Basic: Accumulation of lime scale on the inside of the dishmachine.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade - cutting board at cookline stained. - back of meat slicer
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - top of Lowboy cooler - countertop of stand holding flat top grill - exterior of oven including backsplash - exterior of fryer. - front of flat top grills - exterior of bulk seasoning containers - hood filters - exterior of cookline cooler - exterior of fire extinguisher - walk in cooler shelves - gaskets at Lowboy cooler
• Plumbing and backflow prevention
  • Basic: Standing water in floor drain/floor drain draining very slowly. - at dish station. Operator actively working to clear plumbing.
  • Basic: Standing water in bottom of reach-in-cooler. - cookline cooler
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. - floor at cookline. - on floor at dry storage - on floor below dish station
  • High priority: Roach activity present as evidenced by live roaches found. - 3 on castors of Lowboy cooler - 6 on castors of stand holding flat top grill - 2 on bottom hinge of upright freezer - 3 underside of bottom shelf at dish station TOTAL 14 live roaches
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. - below cookline along wall
• Chemicals and toxic substances
  • High priority: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - Sanitizer Bucket (Chlorine >200ppm)

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. - bulk flour
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. - sliced cheese (55°F - Cold Holding). Observed sitting above food pans at flip top. Chef moved to bottom cabinet.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw fish and raw burger over fries and onion rings at reach in freezer
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. - cookline cooler door not secured.
  • Basic: Walk-in freezer shelves with rust that has pitted the surface.
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris inside warewashing machine.
  • Basic: Accumulation of debris on dish trays.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. - back of meat slicer
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - back area of flip top opening - exterior of bulk flour container