Long Neck Deli

Equipment surfaces that touch food packaging or the outside of containers (like shelf edges or equipment handles) were dirty or damaged.

Code 4-602.13

Hot food wasn't kept hot enough, or cold food wasn't kept cold enough, to prevent bacteria growth.

Code 3-501.16

The restaurant does not have a staff member who has passed a certified food safety management exam.

Code 2-102.12

Surfaces that don't directly touch food, such as equipment exteriors, handles, or shelving, are dirty and need to be cleaned.

Code 4-101.19