- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees last trained January 2011. Food handlers require retraining every three years.
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10/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving used to store clean tableware by dishmachine- dust buildup observed.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink has lid but not straw. **Corrected On-Site**
- Basic - Employee with no beard guard/restraint while engaging in food preparation. Hair hanging long off chin. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Gaskets with slimy/mold-like build-up. Cookline reach in freezer.
- Basic - Hole/gap in ceiling - Cookline and dry storage area.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Old food stuck to clean dishware/utensils. On storage shelving at dishmachine - storage of clean tableware. A number of plates with old food debris. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cookline
- Basic - Wiping cloth sanitizing solution stored on the floor. Prep line. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: some products removed from walk in cooler and left at room temperature during a delivery. Door was open during delivery: ribs 51°, rice 73°, tomato 50°, mushrooms 55°, Mac and cheese 53°, butter 53°, three cheese sauce 54°, white cheddar stuffing 53°. Cookline make table: cheese slices 50° Cookline cooler drawers: raw chicken 45°, raw burgers 47° Cookline reach in cooler: potato and leek cake 47°, rice 47° Cookline cold well: butter 54°, cheese 48°, sour cream 47° Server line: grated cheese 48° All TCS foods held less than 4 hours. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Underside of lids on make table - Cookline reach in cooler
- Intermediate - Cutting board(s) stained/soiled. At Cookline. Replaced by manager.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Handsink next to ice machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Diced tomatoes: prepped 9am. Tomatoes 46° at 11:30 and 46° at 12:30. Recommend storing uncovered to facilitate cooling - prepped items must cool back to 41° within four hours of prep.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees last trained January 2011. Food handlers require retraining every three years.
- Intermediate - Soda gun soiled. **Corrected On-Site**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Replacement 9/2014 as marked on filters.
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10/30/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area.jacket and purse .
- Basic - In-use tongs stored on oven door handle.cook line
- Basic - In-use wet wiping cloth/towel used under cutting board. Prep area.
- Basic - Nonfood-contact equipment in poor repair.black cart.
- Basic - Reach-in cooler gasket torn/in disrepair.reaching cooler cook line
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. -Chef in cook line .
- Intermediate - Moderate Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Several location -Handwash sink not accessible for employee use at all times.
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4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable./ green board **Corrected On-Site**
- Basic - Food stored on floor./ salt for water softener hot water heater room
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ water at 68 degrees f- reeducated **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - dust/soil residue on wire shelves holding dishes in the dish machine area
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee failed to wash hands before putting on gloves to work with food/ reeducated **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ sour cream, butter- recommended rapid chill
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. / 1/2 n 1/2 **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue./ ice cream unit cooks line
- Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength- 0 PPM. **Corrected On-Site**
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- PANS NOT AIR DRIED
- Critical - THREE COMPARTMENT SINK AT 0 PPM (QUAT) (COS)
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10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on hood filter. Under fryers.
- Observed cook with no hair restraint. Corrected On Site. Hat was provided.
- Critical - Observed employee handle clean utensils without washing hands. Corrected On Site. Utensils were washed, rinsed and sanitized. Employee also washed hands.
- Critical - Observed raw seafood stored over ready-to-eat hot dogs. At cook line reach in cooler drawers. Corrected On Site. Hot dogs were removed and stored with other ready to eat food.
- Critical - Observed unwashed vegetables stored over ready-to-eat food pork ribs. In walk in cooler. Corrected On Site. Ribs were removed and stored with other ready to eat food.
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6/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/12/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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