Longhorn Steakhouse

13A: .02(1)(d)The most current inspection report was not posted in public view.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's inspection report was posted at the facility's primary entrance.

2-2B: .03(5)(j)1&2Observed employee drinks stored on a prep table, on a shelf above the prep line, and on a dry storage shelving unit above food. *SECOND CONSECUTIVE VIOLATION.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: One drink was discarded, and the other drinks were relocated.//

4-1A: .04(4)(n)1Observed an employee wearing gloves grabbing and placing a raw beef patty on the grill, then proceeding to grab cooked shrimp with the same contaminated gloves.// If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Shrimp was discarded. Employee removed the gloves, washed his hands, and donned new gloves.//

6-1A: .04(6)(f)Observed several time/temperature control for safety (TCS) food items holding temperatures above 41°F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

6-1B: .04(6)(f)Observed multiple baked sweet potatoes holding temperatures below 135°F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Food was discarded.//

6-1C: .04(6)(d)Observed multiple containers with cut lettuce and leafy greens mix that did not cool down to 41°F within 4 hours. Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Food was discarded.//

11A: .04(6)(e)Observed leafy greens cooling inside big plastic containers, covered and stacked high inside the walk-in cooler. // Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Adequate and effective cooling methods were discussed with the person in charge.//

15A: .05(6)(a)Observed a prep cooler (breading station) holding temperatures above 41F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(d)Observed walk-in cooler fan covers with dust accumulation.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17D: .07(4)(b)Observed employee personal items (cellphones, keys) stored on top of prep tables and above food, throughout the kitchen.// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee personal items were relocated to a designated area.//

2-2B: .03(5)(j)1&2Observed an employee drink in an unapproved cup (no lid or straw) stored on a prep table. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: //Drink was discarded.//

14A: .04(4)(k)Observed a serving scoop stored in standing water with a temperature below 135F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: //Scoop was removed from the water, washed and sanitized.//

14B: .05(10)(e) 1,2,4Observed clean metal containers that were stacked still wet. THIRD CONSECUTIVE VIOLATION. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: //Containers were rewashed and sanitized and allowed to air dry.//