LONGHORN STEAKHOUSE 5668

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw pork at the walk-in cooler .

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. Make table the one at the end of the kitchen is down ,operator left it empty no food observed.

Basic - Cutting board has cut marks and is no longer cleanable. Small cutting board kitchen area .

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer kitchen area .

Basic - In-use tongs stored on equipment door handle between uses. Observed 4 tongs stored on grill handle. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water 87 f. Operator reheat water to 135f. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom make table and reach-in cooler kitchen area .

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Prep area back of the house.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Dishwasher wearing watch . Corrected On-Site

Basic - Light not functioning. One out by the hoods.

Basic - Standing water in bottom of reach-in-cooler. Bottom cooler at the expo station. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -various cutting boards through establishment show signs of staining

Basic - Accumulation of debris on exterior of warewashing machine. -top is dish machine soiled with accumulation of food debris

Basic - Clean utensils or equipment stored in dirty drawer or rack. -clean utensils stored in dirty tub -operator removed items and had the tub cleaned Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -cutting board right side of kitchen

Basic - Dead roaches on premises. -1 dead roach in wine cabinet at bar, operator discarded, cleaned, sanitized

Basic - Equipment and utensils not properly air-dried - wet nesting. -equipment on drying rack wet nesting -operator instructed all items to be separated Corrective Action Taken

Basic - Equipment in poor repair. -dish machine handle in disrepair, causing water to pour onto floor

Basic - Floor area(s) covered with standing water. -standing water and mixed fluids under dish trough due to leaking pipe -standing water on floor by ice machine

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Grease receptacle lid open, broken, or missing. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -bar counter sticky Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. -operator moved item to be re cleaned Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. -operator instructed employee to remove labor a reclean dish Corrective Action Taken

Basic - Water leaking from pipe and/or faucet/handle. -dish trough drain pipe leaking onto floor -faucet for dish pit hose leaking onto floor

Basic - No handwashing sign provided at a hand sink used by food employees. Bar area and to-go area/kitchen entrance next to bar; several others