LONGHORN STEAKHOUSE #5561

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda hun holder soiled, Reach in cooler gasket soiled and black mold like substance buildup in cook line Warning - From follow-up inspection 2026-05-05: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched raw chicken and thnsn changed gloves no hand washing. Discussed with manager employee washed hands Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above the 500ppm retested to 400 ppm management added more water to the quaternary Corrected On-Site

High Priority - Sewage/wastewater backing up through floor drains. Water filled drain under soda boxes. Employee removed portion cup from drain, now working Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. manager discarded Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under and behind cookline

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of soda heads on soda machine. Soda gun holsters in bar area

Basic - Water softener salt (food) stored in a location that is not clean and dry. manager removed salt. Corrected On-Site

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

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature. Butter not labeled employee placed time mark on pan and was able to determine time Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Floor area(s) covered with standing water. Walk in cooler

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Observed salmon filet at 119F pulled off the grill and plated for customer. Employee placed back on the grill and salmon reached 145F. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef that is mechanically tenderized over raw pork in walk-in cooler stored on shelf. Operator moved and stored correctly. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Observed onions being cut before being washed. Employee discarded cut product and washed onions before cutting with the rest of the preparation. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dish machine. Manager placed paper towels at sink. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - No copy of latest inspection report available.

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

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On hot line and spray soda gun at end of bar, employee cleaned soda gun Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Inside of old ice dipper well has standing water, needs to be drained and cleaned out.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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. At 0ppm. Manager set up triple sink to 200ppm Quaternary. Manager will use triple sink to wash dishes until technician can fix dish machine. All dishes washed in dish machine set to be rewashed in triple sink. Manager was able to fix dish machine to 50ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Singular white cutting boards throughout kitchen soiled. Interior of cold hold unit with dipperwell soiled.

Basic - Equipment and utensils not properly air-dried - wet nesting. Manager has employee unstuck and rewashed dishes. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Employee began removing old labels. Corrective Action Taken

Basic - Single-service articles improperly stored. Box of single service silverware on floor at bar. Manager moved off floor. Corrected On-Site