LONGHORN STEAKHOUSE #5240

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water. Manager turned on water. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar area is soiled. Manager cleaned and sanitized soda nozzles. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by cooks line in kitchen area.

Basic - Buildup of food debris/soil residue on equipment door handles. Handle on reach in cooler across from fryer has buildup of food buildup.

Intermediate - No soap provided at handwash sink. No handwashing soap at handwashing sink by kitchen entrance. Manager placed soap at handwashing sink. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Observed some cutting boards in kitchen are soiled at time of inspection. - Observed inside soda gun nozzles at bar are soiled with old food debris. Operator removed nozzles and cleaned them at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black mold like substance inside ice machine bin at time of inspection.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal food containers stored on shelves. Operator moved metal containers to dish room to have rewashed at time of inspection. Corrective Action Taken

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. Dishwasher (Chlorine 0ppm) CORRECTED TO ; (Chlorine 100ppm) Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning. Operator removed and rewashed at time of inspection. Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over washed lemons. Operator moved at time of inspection and educated employee. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. (Quaternary 50ppm) CORRECTED TO ; (Quaternary 150ppm) Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat above dish machine in kitchen, operator moved to approved location at time of inspection. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Discussed with operator. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on dish drying rack in kitchen. Discussed with operator.

Basic - Equipment in poor repair. Gasket on reach in cooler next to salad station. Reach in cooler next to kitchen entrance near breading station. Discussed with operator. Cutting board has cut marks and is no longer cleanable. Cutting board for produce slicer grooved. Discussed with operator.

Basic - Food stored on floor. Water softener salt stored on floor, discussed with operator. Operator moved to approved location at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout kitchen soiled. Discussed with operator.

Basic - Old food stuck to clean dishware/utensils. Old food observed on clean plates in reach in freezer. Operator took to dish pit to be rewashed. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Old labels observed on clean dishes on dish drying rack in kitchen. Discussed with operator. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); CORRECTED TO ; Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch ear and touch clean plate. Operator educated employee. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee had multiple gloves on , handled raw beef then removed glove and handled clean plate and portion bag. Discussed with management, management has employee remove gloves and wash hands. Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. Front hand sink next to server line and dishwashing area blocked by trash cans. Operator moved at time of inspection. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees listed as overdue on spread sheet provided by operator.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee with no beard guard. Repeat Violation

Basic - Equipment in poor repair. Observed Microwaves on cook line rusted on door interior. Walk in cooler gaskets torn or in disrepair. Reach in cooler gasket next to grill torn or in disrepair. Operator states they have an external company come out quarterly to check and repair gaskets.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed black build up on bottom of oven next to cook line, discussed with operator.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on multiple reach in coolers throughout kitchen. Spilled liquid buildup in reach in freezer in bar area.

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on washed containers. Discussed with operator about removing labels prior to washing. Corrective Action Taken Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler on cook line. Operator moved to approved location. Corrected On-Site

Basic - Water softener salt (food) stored in a location that is not clean and dry. Observed salt stored outside next to water heater closet, operator moved inside at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink when entering kitchen area. Employee placed paper towels at hand washing sink. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cooks line has no beard guard.

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes. Manager removed labels. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plates and pans on dish rack stacked together with water between them.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 72F standing water. Manager turned dipper-well back on. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Plates on clean dish rack soiled with old food debris. Manager removed plates and placed it back at dish machine. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe at dipper-well closest to dish machine.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop sink. Manager placed mop on rack to dry. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in service station area landing on counter that food handlers use to make drinks. Operator killed fly and employee sanitized location.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Clean plates on dish rack have old food build up on surfaces. Operator moved dishes to be washed again. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel missing from hand wash sink near ware washing area. Operator added paper towels to dispenser. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Dish machine soiled with old food debris.

Basic - Bowl or other container with no handle used to dispense food. Bowl in rice being used as a scoop. Operator removed bowl. Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. Floor at cookline, ware washing and prep area soiled with old food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. No employee must wash hand sign at hand wash sink at entrance (next to ware washing area).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheddar 56F. Operator voluntarily discarded. Repeat Violation

High Priority - Time/temperature control for safety food controlled by time exceeds its 4 hour time mark. See stop sale.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in prep area and cook line soiled with food debris.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin near the bar. Operator cleaned inside ice bin. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line and back prep area have cut marks.

Basic - Data plate/operating specifications provided on dishmachine do not match type of sanitizer method in use. Actual data plate unreadable. Sticker above it states it is in high temp mode, but the exterior rinse gauge only reaches 150F. However, chlorine is measuring at 50ppm.

Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment on drying rack stacked with moisture in between them.

Basic - Floor area(s) covered with standing water in ware washing area. Repeat Violation

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

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from hand wash sink in prep area. Manager fixed pipe. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line Cold holding: cut tomatoes 49 °F, sour cream 49 ° F, shredded cheese 50 °F. Employee put in reach in cooler to rapid cool. Observed cut tomatoes re temp 40 °F, shredded cheese re temp 42 °F, sour cream re temp 42 °F, Observed reach in cooler on sever line homemade ranch dressing 49 °F, ceaser dressing 49 °F operator placed ice on items to rapid cool. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Reach in cooler on cooks line by grill. Observed broken door with cardboard as protection.Employee stated they do not use bottom reach in cooler.

Basic - Floor area(s) covered with standing water. Standing water throughout back kitchen. Observed employee push water to drain. Corrected On-Site

Basic - Ice buildup in reach-in freezer by salad prep area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In server line and prep line reach in cooler.

Basic - Reach-in freezer shelves with rust that has pitted the surface.

Basic - Water leaking from pipe and/or faucet/handle. Observed hand wash sink by dish area.

Basic - Wet mop not stored in a manner to allow the mop to dry . Observed employee hang mop during time of inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths on prep tables on cooks line. Observed employees remove cloths from prep table during time of inspection. Corrected On-Site