LONGHORN STEAKHOUSE #5653

High Priority - Raw animal food stored over/not properly separated from ready-to-eat Raw meat over cooked ribs in cook line Traulsen cold holding unit. Operator relocated . Corrected On-Site

Basic - Water draining onto floor surface, from bar dish machine.

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. 10 ppm. 100 ppm. operator added chlorine. Corrected On-Site

High Priority - Employee dried hands on clothes/apron and continued to handle sanitized equipment. Educated operator. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable , in food preparation area.

Basic - Ice buildup in kitchen reach-in freezer and walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers , soiled with grease and food debris.

Basic - Standing water at cook line floor.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -In walk in cooler chicken wings (57F - Cooling), placed overnight. 2- trays placed on rolling rack. Operator instructed to discard. Corrective Action Taken Warning - From follow-up inspection 2025-03-25: Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Corrective Action Taken Warning - From follow-up inspection 2025-03-25: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen Placed on shelf , raw bacon (62F - Cold Holding)/15 minutes operator placed in cold holding unit. Corrective Action Taken Warning - From follow-up inspection 2025-03-25: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front line garlic butter (112F - Hot Holding, less than 4 hours. Operator instructed to reheat . Corrective Action Taken Warning - From follow-up inspection 2025-03-25: Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. Warning - From follow-up inspection 2025-03-25: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen refrigerated drawers shredded cheese (45-50F - Cold Holding); macaroni and cheese (50F - Cold Holding) 15 minutes. Operator relocated to another cold holding unit. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salamander soiled with food debris., sides of fryers soiled with food debris .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline make table unit brown gravy (44-49F - Cold Holding)/1.5 hours ; cooked wings (51F - Cold Holding)/2 hours ; Placed in unit to cool.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of cooking equipment , fryer and flat top soiled food debris. . -cooking equipment soiled with food debris l

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2023-10-02: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-05-24: Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Repeat Violation Warning - From follow-up inspection 2023-05-24: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Walk in cooler Onion soup 45F/ 10 minutes . Operator recently returned to unit. Corrective Action Taken

Basic - Cookline wall soiled with accumulated grease, food debris, and/or dust.

Basic - Current Hotel and Restaurant license not displayed. License is not on site. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food workers wearing' watch and bracelets at bar, scooping ice . Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Food worker has no hair restraints while preparing food. Corrected On-Site

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

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood is soiled with grease.

Basic - Single-service articles improperly stored. Box of take out containers stored on outside shed floor.

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. Bar and kitchen dish machines .

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to outside hose bibb. Corrected On-Site

Intermediate - No soap provided at handwash sinks. Corrected On-Site