Longhorn Steakhouse of Warner Robins

Observed employee wearing bracelets and a watch while working the line and prepping food. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Have all employees remove wrist jewelry when handling and prepping food.

Observed employee not wearing a hair restraint while working the cook line and prepping food. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Have all employees wear a hair restraint while handling and prepping food.

Observed and employee on the cook line drinking out of an open single use cup that did not have a lid or a straw. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed. Employee disposed of cup and person in charge (PIC) educated employee.

Observed raw steaks inside the reach in cooler near the grill with a temperature of 44°F. Ambient air temperature of the RIC was also 44°F . Person in charge stated the steaks were placed inside the RIC 30 mins prior to my arrival. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. PIC relocated steaks to walk in cooler to decrease the temperature.

Observed high temperature dish washing machine reaching 155.1F. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator. Have the unit repaired, until then use three compartment sinks to wash, rinse and sanitize utensils.