LOGAN'S ROADHOUSE

High Priority - 4 Live, small flying insects found 1 by ice machine 3 dry stock room Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table top reach in cooler above reach in freezer on cooks line garlic butter (50F - Cold Holding); shredded cheese (45F - Cold Holding) Spinach dip (46F - Cold Holding) Less than four hours per manager Placed in reach in freezer for temperature recovery 20 minutes later Garlic butter 37F Spinach dip 38F Shredded cheese 37F Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top hot holding unit commercially processed cheese sauce (125F - Hot Holding) Less than four hours per Manager Reheated in microwave was 168 F 10 minutes later Expo line house fried onions. (99 F- Hot Holding) Less than four hours per manager Advised to use time plan Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at hose bibb in dish room

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) meat slicer in prep kitchen 2) white cutting board above three comp sink 3) nozzles to soda station in kitchen 4) soda gun at bar

Intermediate - Microwave missing fan guard cover/splatter shield. 1)Grill cook side 2) expo side

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Meat prep room 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.

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

Basic - Floor tiles missing and/or in disrepair. 1)Walk in cooler by door 2)walk in freezer 3) by dishwasher Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Breading container over breading station on cooks line Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1)Gaskets of walk in cooler 2) lids of cooks line reach in cooler

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bar

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In the dry storage area

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (128F - Hot Holding) advised the operator to reheat

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.book-bag and umbrella on the rack with single service items Corrected On-Site

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

Basic - Floor tiles missing and/or in disrepair. Near the dish area , by the 2 comp sink

Basic - Hole in or other damage to wall. Soiled walk in cooler, produce

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.exterior of the grill across front the meat cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach Cajun sauce (58F - Cold Holding); butter blend (47F - Cold Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken tenders (112-119F - Hot Holding) Less then four hours, operator discarded Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Towel in handsink next to coffee machine Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near triple sink, at meat room Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In meat

Intermediate - Spray bottle containing toxic substance not labeled. Atserver station next to jukebox Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon slabs in walk-in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop at ice cream chest 81°F Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Next to coffee machine, meat room, bar area

Basic - Single-service articles not stored inverted or protected from contamination. Lids at server station

High Priority - 2 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.dry storage room

High Priority - Dented/rusted cans present. See stop sale. 2 in the dry storage area

High Priority - Employee washed hands with no soap.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.operator reheated the products Corrective Action Taken

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

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in the reach in cooler Corrected On-Site

Intermediate - Employee applied hand antiseptic in place of washing hands as required. Observed the dish person washing hands in the dump sink, no soap .

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

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.

Intermediate - No soap provided at handwash sink (2). Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment.walk in cooler shelves

Intermediate - Packaged food not labeled as specified by law. Under the coffee station Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Under the dm. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in hot holding unit

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over the dm

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates by the coffee machine Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in the walk in cooler Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bag hanging on dry storage rack, cell phone on rack holding gravy by the WIC

Basic - Equipment in poor repair. Reach in hot holding unit

Basic - Floor soiled/has accumulation of debris. Walk in cooler freezer

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of the ice machine Repeat Violation

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Does not work

Basic - No handwashing sign provided at a hand sink used by food employees. By the meat walk in cooler Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the wic, hot holding unit gaskets , hood filter over the fryer

Basic - Old food stuck to clean dishware/utensils. Observed old food on clean dish ware

Basic - Old labels stuck to food containers after cleaning. Clean dish rack

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Single-service articles improperly stored. All utensils not facing the same direction

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cookline area Repeat Violation

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. 0ppm. Corrected 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach in cooler: fish (44F - Cold Holding); fish (45F - Cold Holding). Item moved to freezer. Corrective Action Taken

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Cook line.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dish wash area and prep area.

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door.

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - In-use ice scoop stored on soiled surface between uses. Exterior of ice machine. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line unit.

Basic - No handwashing sign provided at a hand sink used by food employees. Prep area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish washer racks soiled. Exterior of ice machine.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line unit.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook line.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to clean slicers and cutting boards. Prep table shelf. Corrected On-Site

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

Basic - Water softener salt (food) stored on the floor. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Manager placed to wash. Corrective Action Taken - From follow-up inspection 2022-12-15: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2022-12-15: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Small hall over shams. - From follow-up inspection 2022-12-15: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Manager pulled apart containers. Corrective Action Taken - From follow-up inspection 2022-12-15: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Staff cleaned at mop sink. Corrected On-Site Repeat Violation - From follow-up inspection 2022-12-15: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Cook line - From follow-up inspection 2022-12-15: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Staff cleaned it out. Corrected On-Site - From follow-up inspection 2022-12-15: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef in storage for less than 4 hours at 44-47°F and raw chicken 44-48°F. Advised operator to to recondition.

Intermediate - Spray bottle containing toxic substance not labeled. Observed at host stand. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Cutting board has cut marks and is no longer cleanable. Observed with multiple cutting boards in the kitchen.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishwashing machine not dispensing sanitizer during the sanitizing cycle. Advised operator to use the 3 compartment sink to sanitize. Service call was placed to service the machine.

Basic - Floor area(s) covered with standing water. Observed in multiple locations in the kitchen.

Basic - Floors not constructed to be easily cleanable. Observed deterioration of grout throughout the kitchen to include the walk-in cooler.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in the stand up Reach-in cooler on the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed with multiple kitchen equipments to include the Reach-in coolers plus gasket and ovens.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 46°F and raw chicken 46-53°F in storage for less than 4 hours. Advised operator to recondition.

Basic - Current Hotel and Restaurant license not displayed. License is current on my iPad.

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

Basic - Floor tiles missing, cracked and/or in disrepair in multiple areas in the restroom.

Basic - Standing water in bottom of reach-in-cooler. Observed at the bar.