Longtable Beer Cafe

Year by year

Inspections

1. May 6, 2026 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     LABEL - BULK FOOD - Not Corrected

     Out sourced unpackaged cookies available are not properly labeled.

     Correction: Properly label cookies with the manufacturer`s or processor`s label or use another method of notification to provide the common name, ingredient list and allergen content disclosure.

     Code WFC 3-602.11

2. May 6, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice Repeat

     AIR GAP - DRAIN

     The food prep sink does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Can opener and meat slicer are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Interior shield and exterior of ice machine and the exterior of the kitchen low temperature dish machine are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     COOLING METHODS

     Roasted corn, goat cheese puffs, and blanched fries are cooled improperly. Roasted corn is being cooled in container greater than 4 inches deep and covered with plastic wrap. Goat cheese puffs are being cooled stacked in container and covered with plastic wrap. Blanched fries are being cooled in plastic containers stacked on speed rack preventing proper air circulation and with fries mounded too deeply preventing rapid cooling.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Milk and heavy whipping cream being cold held is not datemarked or has a datemark that exceeds 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     HANDWASHING - SOAP

     Soap not available at the bar hand sink

     Correction: Provide hand soap at hand sink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor)

     HANDWASHING - DRYING

     (1) No single-use toweling is available at bar hand sink for hand drying. (2) Single-use toweling dispenser does not work at the warewashing hand sink station.

     Correction: Provide single-use toweling or an approved hand drying device at hand sink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     LABEL - BULK FOOD

     Out sourced unpackaged cookies available are not properly labeled.

     Correction: Properly label cookies with the manufacturer`s or processor`s label or use another method of notification to provide the common name, ingredient list and allergen content disclosure.

     Code WFC 3-602.11

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration is 0ppm chlorine in the kitchen low temperature dish machine.

     Correction: Repair unit. Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     STORAGE - IN-USE UTENSILS

     Sausage display tongs are stored on dirty surface.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Not serious Good Retail Practice Corrected on site

     STORAGE - SINGLE-SERVICE

     Single use to go containers by prep cooler are improperly stored.

     Correction: Store single-use and single-service articles in original packaging or inverted in a clean, dry location.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Repeat

     TEMPERATURE - COLD HOLDING

     (1) Milk is 45F and heavy whipping cream is 46F in display server case. (2) Cut tomatoes are at 47F in nested plastic containers in prep cooler: (3) Noodles are 45-50F in top portion of container using ice bath.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Spray bottle of bleach solution is unlabeled in the bar area.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

3. Dec 28, 2023 Re-Inspection · No Reinspection Required

   No violations cited.

4. Dec 15, 2023 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The food prep sink does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     (1) Brisket cooling in walk-in cooler is tightly wrapped in plastic wrap and aluminum foil. (2) Blanched fries in walk-in cooler are cooling in plastic containers greater than 4 inches deep and closely stacked on speed rack. (3) Cooked parsnips were not placed into refrigeration once reaching at temperature of 135F. Cooked parsnips at 69F on kitchen speed rack.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw shell eggs stored above ready to eat foods in walk-in cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Roasted squash, portioned deli meat, and pico are missing date mark.

     Correction: Discard foods that are not date marked, improperly date marked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     HANDWASHING - WHEN

     Employee did not wash hands before handling clean dishes following handling dirty dishes.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     (1) Bulk rice and flour is stored in unlabeled container. (2) Cookline containers of salt, seasoning, oils and other cooking liquids are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     (1) Chlorine sanitizer in the bar dish machine is less than 50ppm. (2) Spray bottles of chlorine sanitizer is greater than 200ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice Corrected on site

     STORAGE - SINGLE-SERVICE

     Disposable gloves used with food are improperly stored below the hand sink soap dispenser in the warewashing room.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     (1) Squash puree at 50F and coleslaw 45F in cookline ice baths. (2) Blanched fries at 62F and wet batters at 70F and 67F on counter top. (3) Sauces at 45-46F and milk 44F in display cooler.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Chlorine sanitizer spray bottles are unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

5. Oct 14, 2022 Re-Inspection · No Reinspection Required

   No violations cited.

6. Oct 6, 2022 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The food prep sink does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Multiple employees observed handling ready to eat foods (apples, breads, cucumbers, smoked fish) with bare hands.

     Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

     Code WFC 3-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     HACCP SPECIAL PROCESSES

     No variance and/or HACCP plan has been approved for hot pickling of vegetables and holding them for 2 weeks for use.

     Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.

     Code WFC 3-502.11; 3-502.12

   • Serious Priority (CDC risk factor)

     HANDWASHING - SOAP

     Soap not available at bar handwash sink. Soap dispenser is broken.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     A few black flies and a larger number of small fruit/drain flies present. Small flies especially present in bar area.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the bar dish machine is 0 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - REHEATING

     Brisket was reheated to 105F after a period of more than 2 hours in alto sham. Pork was reheated to 135F in a 2 hour period.

     Correction: Adjust procedures and methods to properly reheat food intended for hot holding to at least 165 degrees F within 2 hours.

     Code WFC 3-403.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Cole slaw held on ice is 46F. Wet batters held at ambient temperature are 64F. Blanched frites held at ambient temperature are 48F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COOLING

     Chili in 5 gallon containers in walk-in cooler prepared yesterday evening is 43-47F.

     Correction: Rapidly cool cooked food from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

7. Sep 27, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

8. Sep 19, 2019 Re-Inspection · Reinspection Required

   No violations cited.

9. Sep 10, 2019 Routine Inspection · Reinspection Required

   No violations cited.

10. Oct 16, 2017 Pre-Inspection · No Reinspection Required

    No violations cited.