LONGHORN STEAKHOUSE

High Priority - Dipperwell faucet bent downward eliminating required air gap.Observed first dipper well faucet in water on cook line. Manager corrected by placing tube in holster. Corrected On-Site Repeat Violation Admin Complaint

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

High Priority - Dipperwell faucet bent downward eliminating required air gap. Observed the dipperwell faucet submerged in water on the cook line. An employee properly adjusted the faucet to the required air gap. Corrected On-Site

High Priority - Presence of insects, rodents, or other pests. Observed 3 dead small flying insects in the soda gun holster on the bar side of the service well. The operator removed and sanitized all components of the soda gun and holster. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream (54F - Cold Holding) on the server expo line. The operator voluntarily discarded the sour cream. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves take a wiping cloth from a sanitizer bucket then handle cooked chicken without changing gloves. The operator discarded the chicken. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped in the handwashing sink in the prep area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaging in food preparation wearing a watch. The employee removed the watch. Corrected On-Site

High Priority - Dipperwell faucet bent downward eliminating required air gap. Observed the dipperwell faucet near the salad station submerged in water. The operator adjusted the faucet allowing for the required air gap. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed non-food grade bags used to stored bread for a food bank in the walk in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler near the salad cooler. The operator stated the cheese was refilled approximately 1 hour prior. The operator emptied half of the contents and stored in the lower half of the reach in cooler. Observed raw whole muscle intact beef (46F - Cold Holding); raw pork (47F - Cold Holding) in the 2-door meat reach in cooler on the cook line. The operator conducted a temperature check at approximately 10:30AM. The food was cold holding at 38F. The operator placed ice on the foods for proper cold holding. Corrective Action Taken

Basic - Accumulation of debris on top of the warewashing machine.

Basic - Covered waste receptacle not provided in women's bathroom. Observed a missing lid for the waste receptacle for the middle stall in the women's restroom. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food containers wet nesting in the dish area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles used for walnuts and cooked bacon not stored above the food. The operator properly stored the scoop handles. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed a scoop handle for shredded cheese not stored above the food in the reach in cooler near the salad cooler. The operator properly stored the scoop handle. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler near the salad cooler.

High Priority - Dipperwell faucet bent downward eliminating required air gap near the salad station. The operator adjusted the faucet to the proper air gap requirements. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun at the service station soiled with a black mold like substance. The operator cleaned the soda gun. Corrected On-Site Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Observed a missing lid for the waste receptacle for the middle stall in the women's restroom.

Basic - In-use tongs stored on equipment door handle between uses. Observed in-use tongs hanging from the bread drawer handle on the expo line. The operator properly stored the tongs. Corrected On-Site

Basic - Standing water in bottom of reach-in-keg cooler behind the bar. Repeat Violation

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee touch the apron and then handled ready to eat sandwich buns without washing hands. The employee discarded the sandwich buns. Educated the employee on proper handwashing procedures.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the holder for the soda gun at the service station soiled with a slime like substance. The operator cleaned the soda gun holder. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Observed the top of the dishmachine soiled with an accumulation of debris.

Basic - Missing drain plug at dumpster.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a food preparation table in the dish area. The operator properly stored the sanitizer bucket. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the keg cooler behind the bar.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw salmon in the reach in cooler on the cook line. Operator properly stored the raw foods. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken cold holding at 52F at the top of a container at the breading station. Observed cooked chicken cold holding at 42F at the bottom of the container at the breading station. Operator removed the top layer of the cooked chicken at stored in the walk in cooler to reach the proper temperature. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the water at the handwashing sinks in the prep area, near the ice machine, and at the wait station at 85F.

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle for rice not stored above the rice in the prep area. Operator removed the scoop from the rice. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed the scoop for mashed potatoes stored on top of soiled container lid. Operator removed the scoop and replaced with clean scoop stored in the mashed potatoes. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer stored on top of sheet pans in the dish area. Operator removed the sanitizer bucket. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated operator on proper handwashing protocols. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed bottle of quaternary sanitizer stored in rack with open bottles behind bar. Operator properly stored sanitizer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwash sink behind the bar. Operator supplied sink with paper towels. Corrected On-Site

Basic - Dead roaches on premises. Observed one dead roach in dry storage area. Observed no presence of activity. Operator removed the dead roach from the premises. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on handle of flat top grill on cook line. Operator removed and properly stored the tongs. Corrected On-Site Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves in reach in cooler behind bar with rust.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in keg cooler behind the bar.

Basic - Working containers of food removed from original container not identified by common name. Observed rice and flour removed from original container not labeled. Operator labeled containers. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs was removed from stove hand. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. The towel was removed under cutting board. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour and rice not labeled under 3. Compartment sink.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator putting on gloves no hand wash. Educated operators on hand wash protocol.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw pork in cooler end of cook line. Operator moved pork to top shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed self serve soda dispenser at server area with food like debris build up around nozzles. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed floor fan at end of cook line blocking hand wash sink. Operator moved fan. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal storage pans stacked wet. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed area around prep and dish area with standing water.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods and hood filters grease and debris build up.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed multiple shelves rust pitted on cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator moved wet wiping cloth to sanitizer bucket. Corrected On-Site Repeat Violation