LONGHORN STEAKHOUSE OF JENSEN

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed cup of ice coffee with straw inside reach in cooler above foods at cook line Operator removed Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Emailed operator current license at time of inspection Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs stored on equipment door handle oven at front line. Operator stored items properly. 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 dishwasher machine at 0ppm at front bar. Operator refilled solution properly, now testing at 100ppm. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at dish pit area. Observed at 115F. Operator discarded water and changed to proper temperature. Corrected On-Site

Basic - Stored food not covered. Observed potatoes not covered on food tray in back storage area. Operator covered items properly. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed grease on walls of back cook line area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (47F - Cold Holding) Observed in over stocked pan at reach in cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator placed overstock portion of cheese inside bottom portion of cooler; cheese cake (48F - Cold Holding) Observed in reach in dessert cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator moved to another operable cooler. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of pans at dish drying rack.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary <50ppm) Operator corrected to 400ppm. Corrected On-Site

High Priority - Dented/rusted cans present A can of mandarins stored in dry storage room.. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Observed a container inside walk-in cooler with prepared honey butter with date mark from 1/15. Per operator product stored for longer than 7 days.See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed overstocked container inside cooler across from flat top grill with cooked rice (45-48F - Cold Holding), Per operator product stored for approximately 30 minutes. Per operator product not prepared or portioned today. Operator moved to walk-in freezer, rechecked temperature later 40F cold Holding Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line Operator provided Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On prep area green color.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in unclean water 135F+. Operator changed water. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in by flat top: butter (53F - Cold Holding) Per operator not prepared or portioned today. Per operator, out of temperature for 15 minutes. Observed butter in open reach in table top unit with no lid. Operator moved into closed reach in cooler. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee purse over boxes of bread in dry storage. Operator removed purse. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flour bin/storage area.

Basic - Floor soiled/has accumulation of debris. Under shelf/storage area.

Basic - Stored food not covered. Donuts/walk in freezer/corrective action taken /operator covered foods. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flour bin/cookline

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bag above to go containers/storeroom/corrective action taken/operator removed bag. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans/by dishmachine area.

Basic - Old labels stuck to food containers after cleaning. Pans/by dishmachine area.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink/corrective action taken/operator called for service. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrective action taken/operator changed sanitizer to 200/ppm quaternary/prep area. Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Cookline/corrective action taken/operator restored velocity in drip well. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour/cookline/corrective action taken/operator labeled food. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed inside flip top cooler container of chicken behind container of raw shrimp. Observed inside walk in cooler a container with raw ground beef stored above a container raw bacon. Operator stored properly 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 and the time removed from temperature control cannot be determined. Observe on cook line and on expo, two containers with butter with no time mark. Per operator product stored for approximately 30minutes. Operator time marked for remaining time allowed 3 hours and 30 minutes. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed on cook line/grill station container of detergent stored next to a container of cooking oil. Operator stored properly Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed on cook line, container of flour missing label. Operator corrected Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose at Dish machine spray basin.

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

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.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Dipper well not working, utensils in standing dipper well water at 94f. Were removed for cleaning. Butter scoop in 86f water in hot water well at service station, water replaced and unit setting increased. Corrective Action Taken