LONGHORN STEAKS OF MERRITT ISL 5078

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for whipped butter on service line. Operator marked Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar dish machine 0ppm. Operator replaced source container and primed. 50ppm Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep workers. Corrected On-Site Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Cook line

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date of last service listed on water filter behind bar

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ear wall and covering are soiled at ice bin for soda machine on service line. Operator burned ice and cleaned Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep worker put on beard net Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handled dirty dishes and then began to stack clean dishes without washing hands

Basic - Food stored in a location that is exposed to splash/dust. In walk in freezer. Cases of food stored beneath dripping condenser vent. Operator moved. On cook line. Rack of potatoes stored beneath dripping grease from hoods systems Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has a stalactite of ice hanging from condenser vent

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack for potatoes on cook line to the left of cook line is soiled. Surface areas of hood systems over cook line have an accumulation of grease dripping from walls and fire suppression systems.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 500+ppm. Operator diluted Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. James listed as expired September of 2024

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall between dish and service line is soiled

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ice cream scoops and other utensils on cook line and service aisle. Operator replaced water Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In lower holding area of salad station reach in cooler spinach dip (54F - Cold Holding). In reach in cooler on service aisle butter packets (72F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lower holding area of salad station reach in cooler spinach dip (54F - Cold Holding). In reach in cooler on service aisle butter packets (72F - Cold Holding) Repeat Violation

Basic - Single-service articles improperly stored. Case of to cutlery stored on the floor under Togo counter. Operator moved Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 400+ppm. Operator remade to 200ppm Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler. Raw beef stored over raw salmon. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers of reach in cooler to right of fryers wings (51F - Cold Holding); raw shrimp (51F - Cold Holding) Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib in dish area

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple containers in dish area are stacked with evidence of wet nesting

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease dripping from walls of hood system Repeat Violation

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On cook line and service line. Operator replaced Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In container over ice at service bar. whipped cream (62F - Cold Holding)

Basic - Drain cover(s) missing. Behind the bar

Basic - No Heimlich maneuver/choking sign posted. Operator printed and posted Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface area surrounding hood filters have an accumulation of grease Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting board, operator discarded. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Buckets stacked wet Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on left side above grills. Operator stated new one have been ordered and will be replaced. Corrective Action Taken Repeat Violation

Basic - Buildup of food debris/soil residue on clean food containers with sticker residue.

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Upper well of Salad make table is not able to maintain temperature to keep food below 41°F. Ambient temp of 56°F. Operator using ice to keep food cold.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line make table is grooved and no longer cleanable

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned dishes over 3 compartment sink stacked while wet. Warning - From follow-up inspection 2021-10-15: Time Extended