LONGHORN STEAKHOUSE #5611

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun.

Intermediate - Handwash sink not accessible for employee use at all times. Brush in hand wash sink at bar, manager removed at time of inspection. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink near dish machine temped 81 F, ran approximately 2 minutes.

Basic - Equipment in poor repair. Dish machine tested 136 F on high temp thermometer. Establishment not using dish machine at time of inspection. Discussed not using dish machine until it is working properly.

Basic - Food stored on floor. Fryer oil on floor, manager removed at time of inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 131 F.

Basic - Single-service articles improperly stored. To go containers on floor, manager removed at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of shredded cheddar cheese 50 F and sour cream 48 F stored in ice well at cook line. Operator moved items to walk-in freezer and put more ice in well. Re temped: shredded cheddar 37 F, sour cream 42 F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee washed and rinsed wiping cloth in handwash sink at dish machine area.

Basic - Food not stored at least 6 inches off of the floor. 2 cases of fry oils stored on floor at cook line. A few cases of potato fries stored on floor in walk-in freezer. Employee moved items to shelves at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in prep area. Employee replaced towels Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Stainless bowl used as scoop in bulk breading. Manager replaced with scoop with handle. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk Bulk breading not labeled. Manager placed label Corrected On-Site

Basic - - From initial inspection : Basic - Condensation or other drainage not disposed of according to law. Observed walk in cooler condensation drain line draining directly onto floor. Warning - From follow-up inspection 2024-08-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Ran out of temp sticks Warning - From follow-up inspection 2024-03-25: no measuring device available Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager pulled food safety training list, had new hires not complete the training and unable to verify electronic acknowledgment Warning - From follow-up inspection 2024-03-25: Still working on it Time Extended

Intermediate - - From initial inspection : 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. Had a few employees overdue on training Warning - From follow-up inspection 2024-03-25: still working on renewing trainings Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled Warning - From follow-up inspection 2024-03-25: Cooler shelving soiled with mold like substance Time Extended

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar, manager refilled Corrected On-Site

Basic - Food storage container lid cracked or broken on flour bin on cook line

Basic - Water draining onto floor surface. From pipe by booster at dish machine

Basic - Working containers of food removed from original container not identified by common name. Bin of flour on cook line. Manager labeled Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of reach in cooler and gasket's soiled with food debris in stand up reach in cooler by fryers.

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. Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. Chicken wings in walk-in cooler. Corrected On-Site

Basic - Food stored on floor. Oil on floor on cook line. Corrected On-Site

Basic - Light not functioning. In hood system.

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flour and rice. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket on prep table

Intermediate - Handwash sink not accessible for employee use at all times. Hand towels in sink in Bar area Paper bags on sink on server area Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine in service area

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Handwash sink not accessible for employee use at all times. Bar sink , glasses utensils in sink Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters on service line

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