LONGHORN STEAKHOUSE 5093

Observed raw pork chops being stored under raw steaks and raw ground beef patties in reach-in cooler. CA: Food shall be protected from cross contamination arranging each type of food in equipment by required internal cook temp so that cross contamination of one type with another is prevented COS: Staff moved the pork chops to an under grill cooler drawer

Observed several food prep employees handling food without proper hair restraints. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed scoop in bulk flour container with handle in contact with food. CA: Scoops should be stored to prevent contamination, scoop handle out of food or scoop on a clean surface out of container. COS: PIC removed scoop from container

Observed several employee personal items stored on top of prep counters and in contact with food (jacket on to-go boxes above ice cream freezer, cell on prep top, drinks on shelves in coolers and prep tops, jackets hanging on dry storage shelving over spices and sauces) CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: PIC moved all personal items to designated areas .

Observed house-made garlic parmesan dressing stored in grill cooler drawer temping above 41F (see temp log). Sauce had been in drawer less than 4hrs so PIC moved sauce to cool. CA: Recommend utilizing TPHC for sauce since drawer is opened frequently

Observed potentially hazardous food (house made garlic butters) held at a temperature below 135 degrees Fahrenheit. CA: Food had been held for less than four hours and was placed in water bath to reheat. PIC will store butter in adjacent steam well moving forward

Observed employee personal jacket store on prep top counter over ice cream freezer and cell phone stored on top of a box of gloves on prep counter. CA: PIC moved jacket and phone to employee designated area

Observed multiple Time and Temperature Control for Safety foods not stored =41°F in cold wells: burger sauce and Caesar salad dressing (see temp log). CA: PIC confirmed sauces had been out for less than 4 hrs. Used ice baths and placed in cooler to rapidly cool.

Observed multiple prepped containers of mac n cheese in reach-in cooler reading =41°F . CA: PIC confirmed they were pulled at 11AM and PIC moved to larger cooler to rapidly cool down

Observed food employee drinks not in single service beverage cups with lid and straw in kitchen and prep area. CA: Discussed employee drink requirements with PIC.

Observed several containers of recently prepped foods tightly sealed in walk-in cooler and reach-in coolers. CA: Discussed with PIC that foods should not be tightly sealed until it has adequately cooled

Observed cooks handle raw animal foods (raw steak, raw burger, raw chicken) and then move to handling utensils and ready to eat foods without first washing their hands. CA: Instructed Person In Charge and cooks that hands must be washed when moving from handling raw animal foods to ready to eat foods.

Did not observe measurable sanitizer in the dish machine at the bar; inspector test strip measured 0 ppm chlorine. CA: Bartender immediately changed the bottle of sanitizer.

Observed cook scrape knife and spatula on trash can and then place back onto serving line for use with food. CA: Instructed cook and PIC to not touch the trash can with the utensils when scraping them clean OR they can place a clean container on the line to use for scraping. Knife and spatula were immediately washed.

Observed cook bread raw chicken, change his gloves, and begin making a salad (directly touching the lettuce with his gloved hands) without first washing his hands. CA: Instructed Person In Charge and cook that hands must be washed when moving from handling raw animal foods to ready to eat foods. The cook immediately washed his hands.