LONGHORN STEAKS OF DAYTONA BCH 5114 Inspection – July 15, 2024

High Priority 1

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 46f **Corrected On-Site**

Corrected On-Site

Intermediate 1

#10Intermediate53B-13-5

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 8

#1Basic13-04-4

Basic – Employee with no beard guard/restraint while engaging in food preparation. -Server who portions soups and other items

#2Basic14-11-5

Basic – Equipment in poor repair. -interior of dish machine hood rusting

#3Basic36-73-4

Basic – Floor soiled/has accumulation of debris. -soiled under bar dish machine

#4Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -exterior of fryers soiled -exterior of ice container/transporter -exterior of flour container

#6Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. -wall behind dish machine soiled -wall and baseboards behind ice machine soiled

#7Basic21-38-4

Basic – Wiping cloth sanitizing solution stored on the floor. -cookline

#8Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. -Flour

Florida Food Watch