LONGHORN STEAKHOUSE 5616

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee without hair restraint in preparation of raw chicken at breading station on cooks line. Operator had employee put on beard guard. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee without hair restraint in preparation of raw chicken at breading station on cooks line. Operator had employee put on hair net. Corrected On-Site

Basic - Equipment in poor repair. Gasket peeling away on top of standing reach in cooler next to flat top on cooks line.

Basic - In-use tongs stored on equipment door handle between uses. Tong on handle of oven at to go area. Operator removed tongs. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Plastic soufflé cups and lids at to go counter not inverted. Operator inverted items. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by oven blocked by portable AC unit. Manager get removed Corrected On-Site

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. Approximately 20 employees expired on food safety training and or are overdue on food safety training.

Basic - Equipment and utensils not properly air-dried - wet nesting. On half pans in prep area

Basic - Ice buildup in walk-in freezer. On condenser line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket at bar cooler soiled with debris. Manager cleaned Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Expired April 1st 2025 displayed

Basic - Cutting board has cut marks and is no longer cleanable. On make table on cookline Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cookline on door frame Walk in freezer on pipe Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At wait station, scoop in water 120F

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Prep oven Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler under counter at end of cookline across from reach in freezer and breading station Operator put ambient thermometer in unit Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment exteriors on cookline Hood over prep oven Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Several throughout

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used sanitizer wiping cloth to clean and then continued cooking along with touching apron. Operator counseled employee Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. On make table across from fryers Repeat Violation

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Salamander Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of fryers and other cooking equipment Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in walk in cooler. Operator threw away Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Dish chiller on cookline shelves soiled

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in dish chiller on cookline Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind equipment

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (47F - Cold Holding) per operator for more than 4 hours raw salmon (47F - Cold Holding) per operator less than 3 hours. Operator put in freezer to rapid chill. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Food debris in handsink by prep area. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and plates on dish rack Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Makeline across from frying station. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. In kitchen Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowls on top of chopped lettuce in makeline. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment in kitchen.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by breading station.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temped at 140. Advised maintenance. Eco lab arrived during inspection. Corrected On-Site

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

Basic - Standing water in bottom of reach-in-cooler. Cookline.

Intermediate - Handwash sink not accessible for employee use at all times. Fan in to go area blocking hand sink Operator removed Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Multiple dead flys on sticky traps above clean dish area of the dishwasher area Operator removed Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On cook line Repeat Violation

Basic - Dishmachine has no data plate/operating specifications. Bar area dishwasher

Basic - Old labels stuck to food containers after cleaning. Hotel pans in dry storage of dishwasher area

Basic - Standing water in bottom of reach-in-cooler. Salad station reach in cooler

Basic - Water leaking from pipe and/or faucet/handle. At hand sink in bar area

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Test stripe ran throw dishwasher did not turn black

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

Basic - Accumulation of debris on exterior of warewashing machine.

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

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

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pan at dish machine area

Basic - In-use tongs stored on equipment door handle between uses. 2 areas. Manager removed Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go cup lids. Manager had corrected Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed in storage area.

Basic - Pans not properly air-dried - wet nesting. Observed in storage area.

Basic - Small white cutting board has cut marks and is no longer cleanable. Observed in cook line preparation area.