Longhorn Steakhouse

4-2A.Observed beverage nozzles and nozzle holder in need of cleaning due to grime and mold like substance.

4-2B. Observed cutting boards in need of cleaning or replacing.

11A. Observed food being cooled by non-approved method.

15C.Observed accumulated dust on frame of beverage fountains. Also, deposits of old food debris on clean drain board near dish washer.

17B. Observed accumulated grease on top of the grease receptacle and on the ground.

Observed a brownish color build up in the interior of the ice machine. PIC advised to burn ice and deep clean the ice machine before continuing use. Also observed several plates with food debris in the storage area. 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.

Observed cooked ribs cooling improperly in the low boy cooler. Ribs were tightly wrapped. PIC advised that the SOP requires ribs to be tightly wrapped prior to cooling, however ribs were observed in the walk in cooler properly cooling uncovered. PIC advised to allow ribs to completely cool prior to tightly wrapping and placing in the low boy cooler on the food preparation line.

511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

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

Observed the vector control light stored above the food preparation area in the kitchen. PIC advised that Ecolab stated that the area was approved for a vector control light. The vector control light must be relocated to a non food preparation area.

511-6-1.07(2)(k) - Insect Control Devices (C) (k) Insect Control Devices, Design and Installation.

1. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.

2. Insect control devices shall be installed so that:

(i) The devices are not located over a food preparation area; and

(ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Observed the dishwasher not properly draining after the rinse cycle in the bar area. The water drained into bar area instead of draining from the wastewater pipe into the floor drain. PIC will have the dishmachine serviced and email a copy of the completed work order to robert.lewis1@dph.ga.gov by 12/23/25

Observed dishes on the food preparation line and clean dish storage area not properly inverted to prevent potential contamination. CA- PIC will invert all plates and bowls. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted.

Observed mold build up in the caulking above the three compartment sink area. Also observed the interior door of the reach in cooler in bad repair (meat cooler). PIC will have the area cleaned by 1/5/26.511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed dirt build up and old menus and miscellaneous items stored in booths near the kitchen area between the kitchen and restrooms. PIC will have all booths properly cleaned to prevent pest activity.

Observed build up on the walls and in the dishwasher hood ventilation area. Also observed a mold like build up on the wall behind the dishwasher. PIC will have the area pressure washed by 1/5/26. Also observed the ceiling in bad repair in the storage room (Paint peeling) and build up on the ceiling and walls in the food preparation area. Vent in the dishwashing area contained build up.

Observed food with mold-like growth. Observed the presence of five containers of molded strawberries stored in the walk in cooler next to the entrance of the cooler. CA- PIC corrected on site by removing and discarding containers of strawberries. PIC will ensure that all fruits and vegetables are inspected upon delivery and properly date marked and rotated using the FIFO method.

511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Observed thermometers not provided in the walk in cooler and reach in coolers. CA- PIC will install thermometers in the warmest portion of the cooler in each unit by 8/5/25.

511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

3. The requirement in paragraph 2 of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars.

4. Temperature measuring devices shall be designed to be easily readable.

5. Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ºC or 2ºF in the intended range of use. Pf

Observed condensation build up in the bottom of the reach in cooler. PIC will remove food from the area observed with condensation build up. PIC will have the cooler serviced and send a copy of the completed work order to robert.lewis1@dph.ga.gov by 8/5/25

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed dishes on the food preparation line and clean dish storage area not properly inverted to prevent potential contamination. CA- PIC will invert all plates and bowls. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted.

Observed build up in the housing area of the deep fryers. The build up is a result of the grease line leaking beneath the fryer. PIC will have the grease line repaired and the housing area cleaned by 8/5/25. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

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

Observed build up on the walls and in the dishwasher hood ventilation area. PIC will have the area pressure washed by 8/5/25. Also observed the ceiling in bad repair in the storage room (Paint peeling) and build up on the ceiling and walls in the food preparation area.

Observed multiple employees not using a disposable paper towels to prevent recontamination when shutting off hand washing sink faucet. 511-6-1.03(5)(b) - Cleaning Procedure (P) (b) Cleaning Procedure.

1. Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P

2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

(i) Rinse under clean, running warm water; P

(ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P

(iii) Rub together vigorously for at least 10 to 15 seconds while:

(I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and

(II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P

(iv) Thoroughly rinse under clean, running warm water; P and

(v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P

3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.

4. If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands or surrogate prosthetic devices.

Observed interior of meat reach-on cooler door in disrepair.

Rice not properly cooled. Rice placed in individual bags prior to cooling

Thermometer not provided in the walk-in cooler

Team member was wearing a bracelet. Employee hair not properly restrained.

Wiping cloths not stored in sanitizer. Wiping cloths observed on tables in the food preparation areal.

Fryer basket wires broken

Bottom of the reach in meet cooler not clean

Build up observed on the kitchen, storage, and dishwashing area vents.

Ranch dressing observed at 45 degrees in the server/expo area. Blue cheese observed at 47 degrees in the server/expo area. PIC removed from reach in cooler and placed into the freezer to rapidly cool.

Ribs observed at 80 degrees f after cooling beginning at 1:00 pm. The temperature was taken at 3:38 pm. The ribs were not properly cooled. As a result, the PIC place the ribs in the walk in freezer to rapidly cool. At 4:45pm, the temperature of the cooling ribs was 54 degrees.

Cheese observed next to the trash can uncovered on the cook line

Chlorine sanitizer did not meet the proper minimum strength requirements for manual ware washing. Chlorine observed at 10 ppm after the final rinse. Chlorine sanitizer must reach 50 to 100 ppm. PIC will use the main dish washer to wash dishes from the bar until the dish machine is repaired.

Wiping cloth buckets observed at 10 ppm.(Quat sanitizer). Quat sanitizer must reach a minimum strength of 200-400 ppm

Observed build up on floors beneath shelves in the walk in cooler.

Observed mold like substance on ceiling vents in the kitchen. Mold like substance observed on fan the walk in cooler

Observed mold in ice machine interior.

Observed several fruit flies in the bar area.

Observed leaking pipe and faucet under and above sink in dishwashing area.

Observed grime build up on walls underneath dishwashing area.