Longhorn Steakhouse

Observed food items (chicken, steak, hamburger patties) to be holding temperatures above 41F in all reach-in coolers under grill.

COS: PIC discarded all items that were there over 4-hour safe-zone period. All items within the 4-hour safe-zone were placed on ice or shall be removed after 4-hour safe-zone period is over. CA: All temperature controlled for safety food shall hold a temperature of 41F or less (or 135F or more for hot-holding).

-Observed single service container be used as a scoop in bulk dry cinnamon/sugar mixture. CA: Had PIC remove scoop and discard. RCA: Scoop must be commercial grade and have a handle.

Observed dishes being stacked while still wet in main dish area and above 3-compartment sink in storage area.

RCA: Equipment and utensils shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

RCA: Ensure all dishes are air-dried completely before stacking.

Observed build-up on equipment and interior of reach-in coolers. RCA: Ensure non-food contact surfaces are cleaned at a frequency that will prevent build-up on equipment.

Observed build-up of debris on floors, walls, and ceilings in main kitchen. RCA: Ensure that facility is cleaned at a frequency to avoid build-up of debris on floors, walls, and ceilings.

Observed a bug (roach) crawling on bar table.

.07(5)(l) Observed a dead bug (roach) in between tiles near bar area.

CA: PIC states pest control comes every once a month to spray. Directed PIC to contact pest control to spray more than once a month to rid of any pest in the near future.

Observed microwave oven with handle broken, and still being actively used during inspection in main grill area. RCA: Microwave Ovens. Microwave ovens shall be in good repair and meet the safety standards specified in 21 CFR 1030.10 for Microwave oven

.05(6)(q)1&3 - Observed ice handle broken on ice well at bar area.

Observed build-up on the outside of equipment, on the inside of doors to reach-in coolers, grills and walls near dish pit. RCA: Ensure non-food contact surfaces are cleaned and ensure that they are cleaned at a frequency to prevent build-up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed build-up of debris under equipment, on walls and ceilings in main kitchen area.

RCA: (a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products

Observed build-up on the outside of equipment, on the inside of doors to reach-in coolers. Observed accumulation of build up on racks in walk in cooler.

RCA: PIC shall have these non-food contact surfaces cleaned, and ensure that they are cleaned at a frequency to prevent build-up. Recommend deep cleaning of facility in near future.

Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed build up of debris under equipment, on walls and ceilings in main kitchen area. Observed build up of black debris on ceiling circulation system.

RCA: Recommend deep clean in near future.

Violation Code Reference 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.