LONGHORN STEAKHOUSE #5054

Accumulated bacteria was observed on both sides of the chopping board used to cut lettuce. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Note: Chopping board was immediately discarded and a clean chopping board was used to cut the lettuce.

Observed Oil receptacle with open lid and Oil on the floor around the Receptacle .Receptacles should be kept closed and tightly shut and the area around the oil receptacle should be cleaned to prevent attraction of rodents.

Observed uncovered food at the cold holding buffet and in the grill prep. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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. COS: The PIC immediately had lids placed onto all uncovered food products in the main kitchen to ensure no overhead contamination.

Observed diced tomatoes, parmesan spread sauce, and raw cut chicken bites to be fully covered in the walk-in cooler. 511-6-1.04(6)(e) - Cooling Methods (Pf, C). When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: The PIC immediately uncovered the food products to allow for maximum heat transfer.

Observed accumulated grease debris on the cookline ventilation exhaust hood. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Note: The PIC will have someone come out and service/clean the hood system to ensure no overhead contamination onto food products. The facility will have 10 days to correct the violation.

Observed uncovered food in holding unit in kitchen. Ensure all food items in holding are covered to prevent possible contamination. PIC covered the food items during the inspection. New Violation. cos.

Accumulated grease debris was observed on the cookline ventilation exhaust hood. 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.

Observed ribs tightly wrapped in plastic wrap while cooling in walk-in cooler.

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Note: An employee unwrapped the ribs during the inspectionn,

Observed large buildup of mold on the stainless steel shelves in the walk-in cooler.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Note: PIC will clean the mold.

Observed Oil receptacle with open lid and Oil on the floor around the Receptacle .Receptacles should be kept closed and tightly shut and the area around the oil receptacle should be cleaned to prevent attraction of rodents.

Observed ribs tightly wrapped in plastic wrap while cooling in walk-in cooler.

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Note: An employee unwrapped the ribs during the inspectionn,

Observed several single-use items stored unwrapped in dry storage area.

3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Note: PIC will cover single-use articles.

Observed large buildup of mold on the stainless steel shelves in the walk-in cooler.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Note: PIC will clean the mold.