Longhorn Steakhouse

Multiple hand sinks not accessible for use due to water temperatures at 120-130F with no tempering valves. Corrective action (CA): Water temperatures at hand sinks shall not be too high to prevent normal use. Temperature adjusted via mixing valve at water heater.

Observed ice cream scoop stored in standing water at dessert cooler in kitchen. Scoop removed.

Observed metal pans stacked wet on clean shelf in dishwashing area.

Observed vent hood operating without filters in place. Filters placed in hood.

Drip cups missing at vent hood over oven. Drip cups added.

Hand sink in server station not accessible for use due to water temperature of 130F with no tempering valves. Corrective action (CA): Water temperature at hand sinks shall not be high enough to prevent normal use. Water temperature adjusted at heater.

Observed opened bags of sugar on storage shelf by walk-in cooler (WIC). CA: Opened food packages shall be stored in covered or sealed containers to prevent contamination. Bags moved to covered containers.

Observed tongs at potato station stored in standing water at a temperature less than 135F. Water temperature adjusted.

Observed clean metal pans stacked wet on storage shelf in dishwashing area.

Observed multiple time/temperature control for safety (TCS) foods held above 41F in prep tables and chef base. Corrective action (TCS) foods should be held at 41F or below in cold holding. Items discarded; coolers verified to be working properly. Person in charge rearranged food pans for better air flow.

Observed crema in pitcher using time as a public health control (TPHC) not discarded after 4 hours. CA: TCS foods utilizing TPHC shall be discarded after a maximum of 4 hours. Crema discarded.

Observed multiple quat sanitizer buckets at a concentration below 150 ppm. CA: Quat sanitizer bucket shall be maintained at a concentration of 150 - 400 ppm. Sanitizer remixed to proper concentration.

Observed tongs at potato station stored in standing water at a temperature less than 135F. Water adjusted to proper concentration.

Observed multiple cutting boards stained and heavily marked.

Observed buildup of old food debris under grill and flat top.

Uncovered waste receptacles ladies restroom.

Observed mashed potatoes and french onion soup hot held in counter well below 135F (127F and 119F). Corrective action (CA): Time/temperature control for safety (TCS) foods must be held at 135F or above for hot holding. TCS foods in counter well determined to be out of temperature for >2 hours; discarded by person in charge (PIC).

Observed numerous metal pans stacked wet on dry dish rack by warewash machine. PIC stacked pans in a way allowing for air-drying.

Counter well #1 not operating at 135F or above; not in good repair.

Observed mac & cheese and shredded cheese held at a temperature greater than 41F. Corrective action (CA): All time/temperature control for safety (TCS) foods are to be maintained at 41F or below in cold holding. Person in charge (PIC) discarded mac & cheese; cheese verified out of temperature less than 4 hours and moved to another cooler.

Small pitcher of cream utilizing Time as a Public Health Control (TPHC) at server pass not labeled with 4-hour discard time. CA: All TCS foods utilizing TPHC shall be labeled with the 4-hour discard time. Cream discarded; new pitcher properly labeled.

Filters missing in vent hood over grill. Meat cooler not maintaining proper temperatures. Have unit serviced.

Observed buildup of grease/debris on equipment throughout kitchen.

Driop cups missing at kitchen vent hood.

Observed mac & cheese in meat cooler and 1/2 & 1/2 in server station held at temperature greater than 41F. CA: All time/temperature control for safety (TCS) foods shall be maintained at 41F or below in cold holding. Items discarded.

Person in charge (PIC) unable to produce signed employee reporting agreements showing workers are aware of their responsibility to report symptoms and illnesses. Corrective action (CA): Signed reporting agreements (or other verifiable means) shall be maintained on site for verification by Health Department. Blank agreement left with PIC.

Observed plastic cup of water without lid or straw stored on food shelf over food prep and storage table in kitchen. CA: Employee drinks at work stations shall be in single-use cups with lids and straws, and properly stored in a location that doesn't pose a risk of contamination to food, equipment, etc. Drinks removed.

Observed lobster thawing in prep sink under running water greater than 70F. Water must be 70F or below.

Observed scoop for baked potato butter stored in standing water at a temperature below 135F. Water must be running or 135F or above.

Observed metal pans stacked wet on clean dish shelf in warewashing area. Allow to air-dry completely before stacking.

Observed chemical dish machine not sanitizing (0 ppm chlorine). Corrective action (CA): Have machine serviced as soon as possible. Dishes can be washed and rinsed in machine, but must be sanitized in 3-compartment sink until machine is able to sanitize at 50 - 100 ppm. chlorine.

Pipe leaking onto floor behind bulk ice machine.

Observed debris buildup on ice scoop holder beside bar.

Improper cooling method used for portioned shrimp in walk-in cooler (WIC). shrimp (portioned in plastic bags) observed stacked about 12 inches high in third pans in WIC. Shrimp moved to sheet tray during inspection. Observed to be within safe cooling stage.