LONGHORN STKHSE OF SOUTHCHASE 5129

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Portioned macaroni and cheese and portioned spinach dip stored in pull out reach in cooler temping between 46F-50F on cooks line. Per operator items were in reach in cooler overnight. Operator discarded items

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned macaroni and cheese and portioned spinach dip stored in pull out reach in cooler temping between 46F-50F on cooks line. Per operator items were in reach in cooler overnight. Operator discarded items

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Pull out reach in cooler at cooks line

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line both

Basic - Cutting board has cut marks and is no longer cleanable. Two white cutting boards on cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over broiler on cooks line

Basic - Water leaking from pipe and/or faucet/handle. Faucet at prep sink

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed silverware, forks and spoons, not inverted at shelving with clean dishes.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee drink bottles next to clean dishes at bar. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table across from fry station

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door in hallway where restrooms are located

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle directly stored in ground behind dumpsters

Basic - Open dumpster lid. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed mushrooms stored over cut and cleaned romaine lettuce at walk in cooler

Basic - Water softener salt (food) stored in a location that is not clean and dry. Stored directly on floor next to water softener set up outside Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed bags of food and pan of raw salmon on the floor in walk in freezer, operator moved everything to be on top of a rack. Corrected On-Site

Basic - In-use tongs stored on equipment handle between uses. Operator removed them Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. In front of fryers

Basic - Equipment in poor repair. Reach in cooler top lid in disrepair from dessert station

Basic - In-use tongs stored on equipment door handle between uses. From Grill bar Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Behind soda nozzles from soda dispenser

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed on top of prep table. Operator removed Corrected On-Site

Basic - Walk-in cooler shelves have accumulation of soil residues.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 observed.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.. ; cheese sauce (57F - Cold Holding); Mac n cheese (57F - Cold Holding) ; cooked rice (56F - Cold Holding) recheck soup 102-118 45 minutes. Recheck soup 140 Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun, ice bin Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by salad spinner. Corrected On-Site

Basic - Drain cover(s) missing. Mop Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of char cooler. Corrected On-Site Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. Dry storage.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped butter (46F - Cold Holding). Operator placed it in the walk in cooler to bring temperature down to at least 41F Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on the salad station

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Mold like substance in dish room area

Basic - No handwashing sign provided at a hand sink used by food employees. Employees/women's bathroom. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in freezer gaskets in the cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line breading station cooler.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks in dryer rack facing upright. Operator run them through the dishwasher machine and place them in the correct form. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance in dish room area

Basic - Equipment in poor repair. - torn reach in cooler gasket

Basic - In-use tongs stored on equipment door handle between uses. - employee removed tongs Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled reach in cooler gaskets

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. - 15 ppm

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda nozzle in bar area Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on prep table Corrected On-Site

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

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Interior of microwave has accumulation of old food debris. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach in cooler gasket soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind oven on cook line

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. - 0 ppm corrected to 200 ppm Corrected On-Site