LONG ISLAND CAFE

High Priority - Observed: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook has gloves on cracks shell eggs and doesn’t change gloves before adding toppings and ready to eat bread. Reviewed with cook wash and change gloves. Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line: butter chip (71) left on counter per employee was placed at 8am. Ice was added. Cook line: sliced tomatoes (51-42)observed too stack, above the line. Cookline cabinet: ; raw burger (47); dice ham (49); cheese (50) observed cook leaving door open while making orders. Reviewed with cook. Repeat Violation Priority: High Priority

High Priority - Observed: Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4- hour limit. See stop sale. Shell eggs and sausage on cook line. Per cook was put on counter at 8:30am reviewed time procedures. Priority: High Priority

High Priority - Observed:Operating with an expired Division of Hotels and Restaurants license. Expired:12-1-21 Priority: High Priority

Intermediate - Observed: Handwash sink used for purposes other than handwashing. Employee washing milk container and whipping cloth bucket. Priority: Intermediate

Intermediate - Observed: Spray bottle containing toxic substance not labeled. Employee labels cleaning supplies Corrected On-Site Priority: Intermediate

Basic - Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. First test 0ppm. Second test 50ppm Corrected On-Site Priority: Basic