LONGHORN STEAKS #5301

Observed ramekins being used as scoops on cook line and left in the product 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 food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. 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: All ramekins removed from products and discarded.

a)Observed food storage containers wet nesting After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: All items separated to allow for complete air drying prior to storage.

4-2A: .04(4)(c)1(iv)Observed 3 pans of cooked potatoes, a pan of cooked chicken wings and a pan of cooked mushrooms that were not covered (but not actively cooling) in walk-in cooler. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: PIC (person in charge) had items covered.

4-2B: .05(6)(n)Dish machine at bar observed at 10ppm chlorine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Dishes will be taken back to kitchen to sanitize.

4-2B: .05(7)(a)1Several containers stored as clean with food debris inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1D: .04(6)(i)Tub of whipped butter out on time control did not have start/discard time on it. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Butter discarded.

11C: .04(6)(c)Raw shrimp thawing under running water observed at 77F. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Shrimp drained and placed into walk in cooler.

14B: .05(10)(e) 1,2,4Several containers stored as clean stacked together wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)

15B: .05(6)(d),(e)Chlorine not dispensing the correct concentration at the bar dish machine. A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. (C)

16B: .06(2)(r)Leak under vegetable sink. Leak under handwashing sink in front server line. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

1-2A: .03(2)(a)-(l), (n)Due to unsatisfactory score and multiple critical violations, person in charge (PIC) is not demonstrating active managerial control. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-1B: .03(5)(c)Observed employee don a beard restraint and then put new gloves on without washing hands. Observed employee touch the floor and place on a new glove without washing hands. // Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employees washed hands. //

11A: .04(6)(e)Foods observed cooling in large stacked quantities tightly wrapped in the front of 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: Effective cooling methods discussed and trained with PIC. //

12C: .04(4)(m)Wiping cloth sanitizer bucket stored on the floor. // Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: Bucket relocated to prep table. //

14B: .05(10)(e) 1,2,4Dishes stored as clean stacked on top of another still wet. // Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes rewashed. //

15A: .05(6)(a)Prep cooler drawer with an air temperature of 43F. Leak in walk in cooler and freezer. // 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)(a)2,3 Multiple dishes stored away as clean with sticker residue, multiple pieces of equipment (fryers, grills, coolers, shelving, walk-in cooler) with significant debris accumulation on nonfood-contact surfaces. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. SECOND CONSECUTIVE VIOLATION OF CODE PROVISION

2-2A: .03(1)(c)2,3,17Person in charge could not communicate the required reportable symptoms and diseases. // Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Trained PIC of the employee health policy. //

2-2A: .03(2)(m)PIC could not provide documentation stating employees have been trained on the employee health policy. // 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)Person in charge could not locate or verbalize a procedure for responding to a vomit/diarrheal event. // A food establishment shall have procedures for employees to follow 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) Corrective Actions: Trained PIC and provided a procedure. //

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw steak above potatoes and unwashed lettuce above macaroni in the walk-in cooler. // Must display, store, prepare, and hold foods so they are protected from cross contamination. (P) Corrective Actions: Items were rearranged. //

4-1A: .04(4)(n)1Observed two employees wearing more than one pair of gloves while preparing food. Observed employee clean a prep surface with a sanitizer rag while wearing gloves and then proceed to touch a clean utensil. // 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: Gloves changed and hands washed. //

4-2B: .05(7)(a)1Multiple dishes stored away as clean with food debris on the food-contact surfaces. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. SECOND CONSECUTIVE VIOLATION OF CODE PROVISION

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods holding above 41F (see temperature log). // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items discarded or cooled down. //

6-1C: .04(6)(d)Cooked ribs, potatoes, and sweet potatoes did not cool to 41F overnight. // Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Foods discarded. //

4-2B: .05(7)(a)1Multiple dishes stored away as clean with food debris on the food-contact surfaces. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Dishes were rewashed and sanitized. //

6-1D: .04(6)(i)Tomato butter on time control not marked with start or discard time. // When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Tomato butter discarded. //

15C: .05(7)(a)2,3Multiple dishes stored away as clean with sticker residue, multiple pieces of equipment (fryers, grills, coolers) with significant debris accumulation on nonfood-contact surfaces. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(a),(b)1,2,3Floors with significant debris and grease accumulation. // All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)