LONGHORN STEAKHOUSE OF FT

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come onto cook line after donning uniform and touching bare body, don gloves no handwash. Spoke with employee, hands were properly washed before beginning work. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) under microwave table. Operator diluted to 300ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Far corner cook line, blocked with speed rack. Operator cleared path for handwash sink. Corrected On-Site

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. Hugocsar and Luis hired more than 60 days as cooks no proof of training.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling in dishwashing area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust under microwave table in corner of kitchen entrance and far corner across from handwash sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line flip top cooler at entrance to kitchen, cooked chicken wraps (48F - Cold Holding); cooked macaroni and cheese (45F - Cold Holding) for 2 hours per operator. Operator iced down foods. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added, missing vacuum breaker at hose connection.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago, also expired certificates. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Renato, David, Pablo, Miguel, Sam, Lauren all either expired on hired over 60 days no proof of training.

Basic - Accumulation of debris on top of warewashing machine.

Basic - Missing drain plug at dumpster. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) on cook line, prep line, dishwashing area. Operator replaced all buckets, 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drop in cooler by fryer: cooked macaroni and cheese (50F - Cold Holding); cooked chicken tortillas (46F - Cold Holding) for 2 hours per operator. Operator divided foods and moved warmer portions to bottom section of cooler for quick cooling. Corrective Action Taken

Intermediate - Operator unable provide 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 at time of inspection. Partial proof provided through call-off log. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above dishwashing area, ice machine in kitchen, above cook line. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line at entrance , utensils in standing water 112F. Repeat Violation

Basic - Missing drain plug at dumpster.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. In bar area over foods, on cook line next to foods, on service line next to napkins. Operator removed all sanitizer to proper storage. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in a crockpot on make table at 137 F but water is heavily soiled with food debris. Operator changed water. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Build up,of grease, and mold like substance on ceiling vents on cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system has a heavy build up of grease. Repeat from 01-31-2024 Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Inside beer cooler behind bar. Repeat from 01-31-2024 Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm); operator discarded and refilled to: Sanitizer Bucket (Quaternary 200ppm) 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. Observed employee loading dishes into the dish machine with gloved hands and then while wearing the same soiled gloves, unloaded the clean and sanitized dishes from the machine. Glove change and hand washing was needed. Discussed with operator the need for,hand washing and proper glove change. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Carlos Matta 01-04-2019 and expired on 01-04-2024

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance inside soda nozzle on the inside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy build up of grease on exhaust hood system and filters.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in walk in cooler rusted.

Basic - Standing water in bottom of reach-in-cooler. Inside draft beer cooler behind bar.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Next to back prep table. Repeat from 04-20-2023 Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Line cook wearing two pairs of gloves handled raw beef then removed outer pair of gloves with out washing their hands. discussed proper handwashing and glove usage with operator. Employee properly rewashed their hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings(48F - Cold Holding) in flip top Reach-in-cooler on cook line.the items were portion bagged and stacked in the pan, chicken in bottom of pan was in temp. Operator moved overfilled bags to bottom of unit. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (111F - Hot Holding) in steam well on cook line in kitchen. Item was double panned and over filled. Operator split items and will reheat to 165f and ensure hot holding over 135f. Corrective action taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser near dining room entrance to cook line not functional. Operator added stack of c fold Paper towel near hand washing sink. Corrected on site Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine. Top of Dish Machine also soiled.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Line cook preparing food with hairnet partially covering their head not effectively worn. Hair net usage was corrected to be effective, corrected on site. Chef working on cook line handling food with a significant beard, no beard guard. No beard guards in establishment, operator stated they are ordered. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop in standing water on expo line. Operator removed scoop. Corrected on site Corrected On-Site

Basic - Open dumpster lid. Dumpster lid open. Operator closed. Corrected on site Corrected On-Site

Basic - Stored food not covered. Pan of cooked potatoes and sweet potatoes on top shelf of speed rack in Walk-in-cooler not covered. Operator covered. Corrected on site

Basic - Unclean building components, attachments or fixtures. Bar Walk-in-cooler fan cover soiled with black mold like substance.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on back prep table. Corrected on site Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Large bin of white powdery substance next to ice machine no label. Operator added label. Corrected on site 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. Observed dishwashing machine chlorine at 0 ppm. Operator set up three compartment sink. Corrective Action Taken

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed in employee bathroom right Hand washing sink. With low water pressure.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint. Operator educated employee and employee wore cap on. Corrected On-Site

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

Basic - Missing drain plug at dumpster. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed dishwashing machine wall with mold like substance.

Basic - Water draining onto floor surface. Observed dishwashing machine leaking from washing door to floor.

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Warning - From follow-up inspection 2022-05-19: Time Extended

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Educated operator. Operator educated employee. Employee washed hands before leaving inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ribs 53F cold hold less than 4 hours. Operator put bags of ice on top of ribs. Corrective Action Taken

Basic - Faucet/handle in disrepair at plumbing fixture. Hand wash sink in women's handicapped stall.

Basic - Floor area(s) covered with standing water. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Open dumpster lid. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons at wait station. Corrected On-Site

Basic - Single-service articles improperly stored. Observed coffee filters not protected. Corrected On-Site

Basic - Wall soiled with accumulated gray-like substance underneath spray table in dishwasher area.