LONGHORN STEAKHOUSE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to walk in cooler for quick cooling. Diced tomatoes (47F - Cold Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting boards. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor at cook line. Floor in walk in cooler under shelves Floor in walk in freezer. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops at cook line in water 129. Operator replaced recheck 154F

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line. Reach in cooler gaskets.by silverware rolling station Reach in cooler gasket by wait station. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line. Reach in cooler by silverware rolling station Reach in cooler interior by wait station.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by sodas on the right coming out of walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours . Operator reheated to 174F French onion soup (120F - Hot Holding) Corrected On-Site

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

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack. Operator separated. Corrected On-Site Repeat Violation

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

Basic - Floor soiled/has accumulation of debris. Floor in walk in freezer Floor on the right outside walk in cooler underneath sodas. Floor by back door soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at the end of cook line. Operator cleaned. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in at the end of cook line. Operator cleaned. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. - 1 live-Operator killed and removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dicer -white cutting board on cooks -low boys cooler

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - Togo station Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. - blue and green cutting board in prep area

Basic - Equipment and utensils not properly air-dried - wet nesting. - pans stored on shelf in prep area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven in prep area.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - speed rack - hood fliters

Basic - Old labels stuck to food containers after cleaning. - pans stored on shelf in prep area.

Basic - Silverware/utensils stored upright with the food-contact surface up. Corrected On-Site

Basic - Stored food not covered. -Corn on cob in walk-in cooler Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed asparagus over Cooked corn on the cob Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Chlorine test strips

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -All hand sinks

Intermediate - No soap provided at handwash sink. -All hand sinks

Basic - No handwashing sign provided at a hand sink used by food employees. -all hand sinks