LONGHORN STEAKHOUSE OF FLEMING ISLAND

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. Manager primed machine and retested at 100ppm chlorine. Corrected On-Site

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. Crema, being held on time controls, has no time marking. Manager states crema prepared at 3:45 and employee added time marking. Also, butter on service line being held on time controls had expired label. Manager states new butter was just brought out and label was not replaced. Employee added correct time label to butter. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on non-chemical side of added splitter to mop sink. Repeat Violation Admin Complaint

Intermediate - Microwave missing fan guard cover/splatter shield. Fan guard missing on far right microwave on make line. Manager reinstalled fan guard. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar handwash sink. Manager replenished supply of towels. Corrected On-Site

Basic - Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Walls at dishmachine, at pre-rinse area and at handwash sink in dishroom are soiled. Vent at clean pan storage rack in dishroom has dust. Repeat Violation

Basic - Water softener salt (food) stored in a location that is not clean and dry. Water softener stored on the ground in hot water heater room. Manager moved softener off the ground. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Back exit blocked by bagged trash and boxes. Employee cleared exit path. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee cooking with gloved hands and using cell phone then continued to plate customer orders. Manager coached employee and employee removed gloves and washed hands. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomato in drawer across from the grill at 58F. Operator unsure when tomatoes were cut and/or placed on make line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Cut tomato in drawer across from the grill at 58F. Operator unsure when tomatoes were cut and/or placed on make line. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on non-chemical side of added splitter.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in fries on make line, operator removed bowl. Corrected On-Site

Basic - Floor/wall/ceiling/ceiling vent soiled/has accumulation of debris. Vent in dishroom at clean storage rack is soiled. Wall around dishmachine is soiled. Walk-in freezer floor is soiled. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution on expo line tested at 0ppm quaternary ammonium. Employee remade solution and tested at 350ppm quaternary ammonium. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken at breading station at 51F. Pan is in the unit but right against the fryer. Per manager chicken placed in unit approximately 3.5 hours prior. Manager voluntarily discarded raw chicken. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for Billy or Justin, both hired over 60 days.

Basic - Floor/wall/ceiling/vents soiled/has accumulation of debris. Wall to right of salad prep in kitchen and walls in dishroom are soiled. Floor under kitchen equipment, under soda machine area on service line and dishroom is soiled. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water in container beside grill at 94F. Employee removed water. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of melter with heavy grease. Char grill with debris build up. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Repeat Violation

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Walls to the right of the reach in cooler across from breading station, wall behind grills, around mop sink area are soiled. Vent above drying rack in dish room is dusty. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. No guards on two line cooks with long beards.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of 1/3 pans stacked in dishroom with water between the pans. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Right side hood filters with grease build up.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottled soda on top shelf of reach in cooler by the flat grill above steaks.

Basic - Water softener salt (food) stored in a location that is not clean and dry. Bags of water softener salt stored on the ground in outside electrical room. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at 56F and sour cream at 47F. Per operator, placed in ice bath approximately 45 minutes prior. Operator placed both products in the freezer. Temperatures retaken approximately 30 minutes later, butter at 42F and sour cream at 41F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards in use and in storage rack at prep and in kitchen have black staining.

Basic - Bowl or other container with no handle used to dispense food. Paper bowl with no handle used as scoop in breading container in kitchen. Operator removed bowl. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above clean storage rack in dishroom dusty. Walls at breading station in kitchen, under dishmachine and behind grills in kitchen are soiled. Floor behind/under cooking equipment in kitchen is soiled.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed employee stacking cleaned wet pans from dishmachine onto clean storage shelf.

Basic - Food stored on floor. Case of cakes on floor in walk in freezer. Operator moved to shelf. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of melter oven has accumulation of debris. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm. Operator replaced empty chemical bucket. Retested to 50ppm. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Microwave missing fan guard cover/splatter shield. Far right microwave in kitchen is missing the fan guard. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used in bread crumbs. Operator removed. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of salamander unit has accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back wall along hood system has build up of grease. Sides of flat grill and char grill have grease build up. Under plate around soda nozzles at drink station on service line has build up of debris.

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor noted at computer terminal on service line and at the mop sink by the back door.

Basic - Open dumpster lid. Operator closed lid. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter at three compartment sink at the bar. Operator moved to sanitizer bucket. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline in ice well by expo window observed cheese, after 15 min, after one hour (47, 38F - Cold Holding); sour cream after 15 min, after one hour (45, 40F - Cold Holding). On cookline in reach-in cooler observed rice, one hour later (44, 38F - Cold Holding). Operator removed items and properly cooled. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cookline near grill observed with black stains and torn rubber corners. White cutting board on cookline on salad station observed with black stains and torn rubber corners.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker, phone and cord observed on cookline next to microwave over food prep area. Operator removed items. Corrected On-Site

Basic - Floor, walls and/or ceilings soiled/has accumulation of debris. Vent in dish area observed with heavy dust buildup. The hood over grill observed with buildup. Fan guards in walk-in freezer observed with dust buildup.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of melter on cookline observed with heavy build up on rack and sides.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The under side of the shelf over flat top grill observed with heavy grease buildup.

Basic - Old labels stuck to food containers after cleaning. Multiple pans on clean dish rack observed with label residue.

Basic - Open dumpster lid. Dumpster lid observed open upon arriving at the establishment. Operator closed lids. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler on cookline next to flat top grill with extreme rust build up on shelves. Reach-in cooler drawers on end of cookline in fry area observed with both handles broken.

Basic - Single-service articles improperly stored. Togo lids stored on floor in dry storage area in kitchen. Togo lids stored on floor in outside storage room. Operator corrected. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel observed in bottom of microwave at end of cookline over dessert/salad station. Operator removed. Wet towel observed in bar area not in sanitizer. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork ribs (46°F - Cold Holding); butter (46°F - Cold Holding); cut lettuce (47°F - Cold Holding); cut tomatoes (47°F - Cold Holding); chicken wings (45°F - Cold Holding) in walk in cooler, establishment was receiving a delivery at beginning of inspection and per manager door was left open no more then 30 minutes prior, door closed and interior walk in freezer door opened, all retemps below 41°F, besides cut tomatoes at 46°F, and butter at 45°F. shredded cheese (47°F - Cold Holding) in shallow ice bath at server station, per manager cheese was placed there no more then one hour prior, cheese placed in reach in freezer, cheese retemp below 41°F. raw shrimp (44°F - Cold Holding); raw chicken (45°F - Cold Holding) in reach in cooler on cook line by fryers, per manager door was consistently opened no more then one hour prior, both items placed in reach in freezer, both retemps below 41°F. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On splitter at mop sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Various utensils in container next to grill on cook line at 97°F, employee corrected during inspection. Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Both dipper wells on cook line, employee corrected during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station at bar. At hand wash station in far stalls in both men's and women's bathroom.

Basic - Old food stuck to clean dishware/utensils. Old food and old labels on dishes on rack by dish machine.

Portable fire extinguisher gauge in red zone. For reporting purposes only. By door to women's bathroom in dining area.