Longhorn Steakhouse #5324

Observed packs of cheese in the reach in cooler at the main kitchen temp at a range of 49-51 degree Fahrenheit. CA: Temperature control for safety food shall be maintained at 41 degree Fahrenheit or below. COS: Cheese were taken to walk in cooler and cold held at 40 degree fahrenheit.

Observed multiple food items such as cheese, potatoe soup uncovered in the main kitchen. CA: 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: Food items were covered.

Chicken wings cold holding above 41 deg f (52 and 45). Food being held cold shall be maintained at 41 deg f or below; COS: Out of temp food discarded.

Wet nested dishes. After cleaning and drying, equipment and utensils shall be air dried. COS: Dishes were washed and stacked to air dry.

Two burner stove, pan on the stove, oven have a build up of black residue. Food contact surfaces shall be clean to sight and touch.

Wet nesting dishes. After washing, rinsing, and sanitizing, dishes shall be stacked to allow air drying.

Chicken taken off grill had temps below 165 deg f. Poultry shall reach 165 deg f for 15 secs; COS: Reheated to 165 during inspection.

Grill and stove top that corn is roasted on has build up of grease and food debris. All food contact surfaces of equipment shall be clean to sight and touch; CA: Facility needs to clean areas.

Multiple sanitizer buckets stored next to food. Toxic materials shall be separated by spacing; COS: Moved during inspection.

Multiple items throughout facility not labeled. All food taken out of original container and put into working container must be labeled.

Pans wet nesting. After washing, rinsing, and sanitizing, all dishes shall air dry properly; COS: Re washed.

Back wall in the cooking area, outside of the flour container have build up and need to be cleaned. All nonfood contact surfaces shall be cleaned at a frequency to prevent accumulation.

Working container of flour not labeled. All working containers shall be labeled individually.

Wiping cloths throughout facility. Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer.

Outside of flour container has a buildup of residue. Fryers have a buildup of greases on sides and back. All nonfood contact surfaces of equipment shall be clean as frequently as necessary to prevent buildup of residue.

Buildup of grease on concrete in refuse enclosure. A storage area and enclosure for refuse shall be maintained free of unnecessary items and clean.

Handwashing sink was blocked by rack. A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS Moved during inspection.

Container of seasoning not labeled. Except for containers holding food that can be readily and unmistakably recognized, working containers holding food removed from their original packages shall be labeled.