LONGHORN STEAKS OF LAWRENCEVILLE 5077

2-2B: .03(5)(k)1&2Observed employee that is on the front food prep line that was chewing gum.// 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: The employee spit out the gum in the trash.//

12C: .04(4)(m)Observed multiple sanitizer buckets with cloths that were measuring below the manufacturer's minimum concentration of Quaternary.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The person in charge remade the sanitizer buckets so that the concentration was at the minimum manufacturer's concentration.//

14B: .05(10)(e) 1,2,4Observed multiple containers stacked on the clean rack that were wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge removed the containers from the clean rack and had them recleaned and sanitized. The containers were allowed to dry completely before restacking.//

2-2A: .03(2)(o)Observed that the facility had a list of the employees but could not show a verifiable manner that the employees were informed of their responsiblities to report illnesses and diseases.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2E: .03(6)Observed that the vomit and diarrhea clean up requires the TB disinfectant to be used with the kit per the written instructions. The facility did not have the disinfectant with the kit.// A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

3-1D: .04(5)(f)Observed that the facility could not show a parasite destruction letter for the salmon that was purchased from Darden. The parasite destruction letter that is onsite is not for the salmon that is currently in the restaurant.// Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be:

1. Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of 7 days (168 hours) in a freezer; (P)
2. Frozen at -31°F (-35°C) or below until solid and stored at -31°F (-35°C) or below for a minimum of 15 hours; (P) or
3. Frozen at -31°F (-35°C) or below until solid and stored at -4°F (-20°C) or below for a minimum of 24 hours. (P) Corrective Actions: Facility will be cooking all Salmon well done until a parasite destruction letter can be obtained.//

6-1C: .04(6)(d)Observed three trays of cooked rice and three containers of chopped lettuce cooling in the walk-in cooler that did not reach 41° F within four hours. ( See Temperature Chart Below)// Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Person in charge discarded the three trays of cooked rice and chopped lettuce.//

8-2B: .07(6)(g)Observed multiple in-use sanitizer containers were testing higher than 400ppm using the Quat sanitizer strips.// Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Person in charge remade the sanitizer buckets so that they tested within the proper concentration.//

11A: .04(6)(e)The trays of cut lettuce were stacked on top of one another with the lids tightly on which does not allow for adequate air flow. Also observed cooked rice cooling on the rack on trays stacked with too much rice which did not allow the rice to cool quickly in the middle.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: The rice and cut lettuce was discarded.//

17D: .07(4)(b)Observed employee food stored above customer food in the walk-in cooler.// 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: The employee food was relocated to a bottom shelf below any customer food in the walk-in cooler.//

4-2B: .05(7)(a)1Facility is using an ineffective sanitizer (rapid multi-surface) on tables. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware. Corrective Actions: Facility switched to using quat sanitizer. All previously sanitized tables were re-sanitized.

14A: .04(4)(k)Observed 2oz cups being used as scoops in containers of cheese. Observed in-use utensils holding in water at 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: Cups were discarded. Utensils were recleaned, sanitized, and placed into clean, dry container.

15C: .05(7)(a)2,3Observed multiple pans stored as clean with sticker and food residue still on them. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Residue was removed and pans were recleaned and sanitized.