Longhorn Steaks Of Merritt Isl 5078 Improves its Sanitary Rating
770 E Merritt Island Causeway
Merritt Island, FL 32952
;
770 E Merritt Island Causeway
Merritt Island, FL 32952
No Violations Were Observed
Intermediate - - From inspection on 2016-11-28: Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Only manager on site with expired card. **Warning** - From follow-up inspection on 2016-11-29: **Time Extended**
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Area above the fish machine, ceiling tile and vent both in need of cleaning **Repeat Violation** **Warning**
Basic - Interior of microwave soiled with encrusted food debris. **Warning**
Basic - Walk-in cooler/walk-in freezer floor soiled. Freezer floor soiled with food debris. **Warning**
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Observed cooks on fry station and grill both changing gloves without proper hand washing. Re-educated both and corrective action was taken. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Commercially prepared salad dressing Ranch 46°'and blue cheese 46°in wait station on cold rail, manager added addition ice to rail to lower temp and moved product to reach in cooler to lower temp. Recheck after 30 mins at 42° **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Only manager on site with expired card. **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish and prep area **Repeat Violation**
Basic - Cove molding at floor/wall juncture broken/missing. Baseboard at end of half wall in dish area.
Basic - Floors not constructed to be easily cleanable. Grout missing on cookline. **Repeat Violation**
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Soda gun fell into dustpan at bar, operator cleaned. **Corrected On-Site**
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee touched garbage can then proceeded to put on gloves. Manager corrected **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato and lettuce sets 63°, out sine 11, must be discarded at 3 pm. Time as a public health control paperwork emailed to operator. All Raw beef in Cookline upright cooler 51-56°, door was a little ajar and in defrost mode.
High Priority - Raw animal food stored over ready-to-eat food. Salmon over pre cooked Kobe shaved pieces in drawer. **Corrected On-Site**
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Emailed operator for burger sets. **Corrected On-Site**
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish area, mop area
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on shelf next to dish machine and plastic clear pans above prep sink
Basic - Floors not constructed to be easily cleanable. Grout missing areas on cookline and prep area.
Basic - Light not functioning. Above ice machine, prep area
Basic - Reach-in cooler shelves with rust that has pitted the surface. End of cookline cooler
Basic - Wall soiled with accumulated black debris in dishwashing area. Heavy
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Came in from outside, proceeded to kitchen working with pans of food.
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter on mop sink, needed on fresh water supplies.
Basic - Bowl or other container with no handle used to dispense food. Cinnamon **Corrected On-Site**
Basic - Cove molding at floor/wall juncture broken/missing. By walk in cooler.
Basic - Floor tiles missing. On half wall in dish area.
Basic - Wall soiled with accumulated black debris in dishwashing area.
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Basic - Wall soiled with accumulated black debris in dishwashing area.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bar pans at bar
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station. **Corrected On-Site**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Dry storage by bag of breading **Corrected On-Site** **Repeat Violation**
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
Basic - Floor area(s) covered with standing water. Throughout
Basic - Floor tiles cracked, broken or in disrepair. In front of fryers **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. 0 ppm repairman called.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Basic - Cove molding at floor/wall juncture broken/missing. Inside rear door. **Warning**
Basic - Equipment in poor repair. Ice machine door cracked. **Warning**
Basic - Floor tiles cracked, broken or in disrepair. Front of fryers and inside rear door. **Warning**
Basic - Reach-in cooler gasket torn/in disrepair. QB cooler and cooler at bar. **Warning** bar cooler replaced, QB cooler still torn, operator states has been ordered.
Basic - Reach-in cooler shelves with rust that has pitted the surface. Meat cooler, cooler next to breading station. **Repeat Violation** **Warning**
Basic - Cove molding at floor/wall juncture broken/missing. Inside rear door. **Warning**
Basic - Dead roaches on premises. Pest control was on site last night, booths in lobby were taken apart and approximately 20 glue traps had dead vermin carcasses that appeared dried out stuck to them. Operator removed traps. **Warning**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket and bag on sack of breading and boxes of potatoes. **Corrected On-Site** **Warning**
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation** **Warning**
Basic - Equipment in poor repair. Ice machine door cracked. **Warning**
Basic - Floor area(s) covered with standing water. Walk in cooler. **Repeat Violation** **Warning**
Basic - Floor tiles cracked, broken or in disrepair. Front of fryers and inside rear door. **Warning**
Basic - Reach-in cooler gasket torn/in disrepair. QB cooler and cooler at bar. **Warning**
Basic - Reach-in cooler shelves with rust that has pitted the surface. Meat cooler, cooler next to breading station. **Repeat Violation** **Warning**
Basic - Working containers of food removed from original container not identified by common name. Spices on microwaves at end of cook line. **Warning**
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Took a drink, went to do food prep, stopped him before proceeding. **Warning**
High Priority - Small flying insects in bar area. **Repeat Violation** **Warning**
Basic - Floor area(s) covered with standing water. Walkin cooler and dish area. **Repeat Violation**
Basic - Reach-in cooler shelves with rust that has pitted the surface. Salad cooler, meat cooler
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Basic - Employee with no beard guard/restraint while engaging in food preparation.
Basic - Floor area(s) covered with standing water. Walkin cooler and dish area. **Repeat Violation**
Basic - Reach-in cooler shelves with rust that has pitted the surface. Salad cooler, meat cooler
High Priority - Dented/rusted cans present. See stop sale. **Repeat Violation**
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
High Priority - Small flying insects in bar area. Dozen flies.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Basic - Bowl or other container with no handle used to dispense food. Cup in cinnamon **Corrected On-Site** **Repeat Violation**
Basic - Employee with no beard guard/restraint while engaging in food preparation.
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Corner guards missing in several places in dish area.
Basic - Floor area(s) covered with standing water. Kitchen and bar. **Repeat Violation**
Basic - Holes in walls throughout kitchen. **Repeat Violation**
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
Intermediate - Records/documents for required employee training do not contain all of the required information. Trainer signature and date missing on most.
Basic - Bowl or other container with no handle used to dispense food. Cup in cinnamon/sugar. **Corrected On-Site**
Basic - Cove molding at floor/wall juncture broken/missing. Corner missing in dish area on half wall. **Repeat Violation**
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at bar and pans in dish area
Basic - Equipment in poor repair. Hand wash sink on cooks line across from fryers faucet loose and handles residue buildup.
Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
Basic - Floor area(s) covered with standing water. Walk in cooler.
Basic - Holes in wall. Several tiny holes in walls throughput kitchen and prep area. **Repeat Violation**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage
High Priority - Dented/rusted cans present. See stop sale. 3 cans of fudge topping
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server station and cook line **Corrected On-Site**
Basic - Accumulation of debris on exterior of warewashing machine.
Basic - Cove molding at floor/wall juncture broken/missing. Corner in dish area by 2 bay sink. Base boards at short wall by 2 bay sink.
Basic - Holes in wall. Small holes throughout kitchen.
Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Salad station utensils in most items
Basic - Reach-in cooler shelves with rust that has pitted the surface.
Basic - Silverware/utensils stored upright with the food-contact surface up.
Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name. White rolling container by ready to eat station.
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.
High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
Intermediate - Handwash sink used for purposes other than hand washing. Knife
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.buttermilk 53f in prep box. Corrected on site. Iced
Basic - Equipment in poor repair.The metal plate on the acompressor is torn and sharp **Corrected On-Site**
Basic - Reach-in cooler shelves with rust that has pitted the surface.plate cooler shelf is pitted
Intermediate - Accumulation of food debris/grease on food-contact surface.top of salad prep has slight mold buildup
Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.coffee cups at bar. Corrected on site
Basic - Open dumpster lid.
Basic - Hole in wall.There are small holes throughout kitchen on walls
Basic - Wall soiled with accumulated black debris in dishwashing area.
Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.by soda boxes
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.The server area has no light shield over coffee area
No Violations Were Observed
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.feta and blue cheese and smokey butter shall be discarded after four hours.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.smokey butter 80f on line, blue cheese 50f in prep box, feta 49f in prep boxprovolone 49f **Repeat Violation**
Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Perp box on line is holding feat and blue cheese greater than 41f
Basic - Stored food not covered in walk-in freezer.raw lobster in walk in
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.2servers touched and sliced bread with bare handshands
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.employee pulled pants up with gloves and continued to cut meat
Basic - Cutting board has cut marks and is no longer cleanable.
Intermediate - Accumulation of food debris/grease on food-contact surface.seasoned flour bin in prep
Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.The back of flat top grill is soiled
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.oppm chlorine, please manually sanitize until fixed
Basic - Leaking pipe at plumbing fixture.3 bin sink and 2 bin sink are leaking at the faucet
Intermediate - Handwash sink used for purposes other than handwashing.pitcher is in handsink at the bar
Basic - Hole in wall.small holes in walls throughout
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Backpack is stored on lexan pans
Basic - No copy of latest inspection report available.
No Violations Were Observed
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse . sour cream and whipped butter, overfilled and greater ythan 41f discarded by manager
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse.swiss cheese and feta stop sale
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.buttermilk CH50f,discarded by manager
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese sauce 130f. Stop sale at 2.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.tomato Butter 64f,mayo steak house blend 62f
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter whipped 46,sour cream 48f small prep box
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.feta 50f,swiss 57f
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter 65f no time/temp form---given to manager
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cream topping help at ambient temp in bar. Outside of container at 60f .
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.large salad cooler
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.line cooler prep
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.bartender has bracelet on
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.numerous servers have bracelets on
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.ice scoop on topof ice bin
Observed single-service articles stored without protection from contamination.drink stirrers on bar in customer sneeze range
Plumbing system in disrepair.dish machine
Observed wall soiled with accumulated black debris in dishwashing area.
Wall not smooth and easily cleanable.pegboard in diah ar4a
Critical - Reheated chili for hot holding not reaching 165 degrees Fahrenheit within 2 hours. found reneating ar 59 degrees fahrenheit after 1 hour. temp reached 80 after stirring. rechecked at 1100 freheating for 1:45 minutes found 145 to 160F after stir 145f
Critical - Observed raw animal food stored over cooked food. fish stored above cooked onions in cook line cooler drawer
Observed cutting board grooved/pitted and no longer cleanable in cook line area
Observed old food stuck to clean dishware/utensils. on clean storage rack and plate on server line
Critical - Observed interior of microwave moderately soiled in cookline area.
Critical - Observed soil moderate buildup inside ice bin in server area
Critical - Observed oven broiler surfaces heavily encrusted with grease and/or soil deposits.
Critical - Handwash sink not accessible for employee use at all times. trash can blocking hws in cook line area.
Observed food debris accumulated on dry storage and freezer floors
Observed floor area(s) covered with standing water. cookline, bar, dishwashing area
Observed wall soiled with accumulated black debris in dishwashing area. 2 bay sink
Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours for cook line cutting board. Corrected On Site.
Critical - Observed buildup of slime on soda guns dispensing nozzles. Corrected On Site.
Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.Observed metal stem food thermometer not accuate,off by 8 DEGREES F in citrus rice in wwalk in cooler.
Critical - Observed uncovered food in holding unit/dry storage area.Observed open ,uncovered bottles of liquor not protected from constuction dust from remodeling around bar. Corrected On Site.Liquor bottles covered and surfaces protected with visquine.
Observed dessert cooler gasket torn/in disrepair.
Critical - Observed moderate buildup of slime on back wall trim in the interior of ice machine.
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Observed salad dishes not protected from constuction dust during remodel. Corrected On Site.Dishes rewashed/sanitizied and food stoage and contact surfaces protected during remodel with visquine.
Observed dusty ceiling air conditioning vent cover above triple sink.
Critical - Observed food being cooled by nonapproved method.Parmesian cheese topping found cooling in covered 4 inch deep pan for 30 minutes. Corrected On Site.Placed in shallow pan on cooling rack.
Observed equipment in poor repair.Some rust forming on interior ceiling surfaces in side ice made.
Observed dusty intake air conditioning vent cover by dish drying rack.Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Milk cold holding 44 DF in bar refrigerator.Corrected On Site.
Critical - Cold holding equipment,bar refrigerator incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
Observed cutting board grooved/pitted and no longer cleanable at salad cooler.
Critical - Observed buildup of soiled material on cutting board at salad bar. Corrected On Site.
Observed residue build-up on some door gaskets on cook line coolers.
Observed residue build-up on evaporator coil on bar refrigerator.
Observed attached equipment,a/c ceiling vents in dish room soiled with accumulated dust.Corrected On Site.
No copy of latest inspection report from 8/08.
Observed cutting board grooved/pitted and no longer cleanable at QB cooler.Manger has order new unit.
Critical - Observed food employee wearing jewelry [watch] other than a plain ring on their hands/arms while preparing food. Corrected On Site.
Observed gaskets/seals on QB cooler cold holding unit in poor repair.(on order)
Critical - Observed unlabeled spray bottle at bar.Corrected On Site.
Waste line missing at two different soda gun holsters at bar.One gun draining on clean glasses and one into drink ice bin.Corrected On Site.Contaminared glasses wash,rinse and sanitizied.ice removed and bin w,r and s.
Observed attached equipment [ac vent] soiled with accumulated dust in dishmachine room.
Critical - Observed food being cooled by nonapproved method.Observed cooked rice in plastic wrapped portions at 98 degrees F in six inch deep meatal pans cooling in bottom of cook line cooler. Corrected On Site.Packages of rice removed, placed on tray one layer and chilled in freezer.
Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.Observed a covered pan of raw prepd.chicken stored adjacent to bags of blue cheese in walkin cooler.
Critical - Observed interior of reach-in cooler [salad trellis ] soiled with accumulation of food residue.
Critical - Observed small flying insects in bar area and dishwashing area. Repeat Violation.
Observed wall soiled with accumulated black debris in dishwashing area and wall adjacent to beer tap at bar.
Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.Observed mashed potatoes,chili ,gravy 111 degrees heating for 1.5 hoirs in steam table.Potentially hazardous foods will not reach mimnimum temperature of 165 degrees F for 15 seconds. Corrected On Site.