LONGHORN STEAKHOUSE # 5594

Basic - Cutting board has cut marks and is no longer cleanable on cook line. Operator replaced. Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well turned off for ice cream station. Operator turned on. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over fully cooked ribs in reach-in cooler drawers below grill top. Operator moved and stored correctly. Corrected On-Site

Intermediate - No soap provided at both handwash sinks in bar area. Employee placed soap. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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. Kelly B. Everado C. Josiah D.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over washed broccoli in walk in cooler. Operator corrected shelves. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in cooks line cooler. Operator moved Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cook line cheese melter/salamander soiled Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cooks line microwave interior soiled

Basic - Plumbing system in disrepair. Drain pipe in dish area not properly draining into drain directly under machine

Basic - Reach-in ice cream freezer on cooks line interior/shelves have accumulation of soil residues.

Basic - Standing water in floor drain/floor drain draining very slowly. Drain under dish machine slow draining, clogged.

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

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on cooks line

Basic - Floor soiled/has accumulation of debris. Behind cooks line equipment and prep line equipment Repeat Violation

Basic - Floor tiles missing and/or in disrepair. In dish area under dish machine

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cheese melter/salamander on cooks line Potato warming drawer interior Microwave on cooks line interior/exterior

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave exterior on cooks line. Burners and table on rear prep line. Fan guards in walk in cooler. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. In storage area and clean dish area near machine Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooks line salad cooler, cooks line prep unit, double door reach in at end of cooks line

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Zero reading in sanitizer buckets on cooks line. Operator replaced and corrected to 200ppm. Corrected On-Site

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. In bar, 0 ppm, operator emptied machine and ran again, still 0 ppm. Operator will call repair tech.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler by bar -butter pats (51F - Cold Holding); half and half (53 F - Cold Holding)temperature takin this morning at 8:30 was below 41F, operator discarded.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Accumulation of debris on exterior of warewashing machine. In bar

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. 2 door cooler by bar, butter pats (51F - Cold Holding); half and half (53 F - Cold Holding), operator removed time/temperature control for safety foods Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. In bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler Latch of vertical meat cooler

Basic - Old labels stuck to food containers after cleaning. On metal pans

Basic - Open dumpster lid. Lid missing on one side

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to to go boxes

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At expo window

Basic - Food stored on floor. Cooking oil Remove cooking oil from the floor on the cook line Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Handles of reach in cooler at breading station soiled

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in bar area 0ppm Operator corrected to 200ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk flour bin

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line - feta 45°, blue cheese 46°, moved to walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets soiled with old food Reach in cooler on cook line, 2 door Oven on cook line Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on ice cream cooler, operator moved Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In men's bathroom, operator hung up sign Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawer frames, edges on potato drawers Behind soda nozzles at wait station- gray/green mold like substance

Basic - Open dumpster lid.