LONGHORN STEAKHOUSE health score and inspection history

Store clean equipment and utensils covered or inverted.// Several clean forks not inverted in kitchen area.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Several knifes in knife block soiled with food debris and residue.// Fork found on top of dish machine on white residue. COS PIC Voluntarily placed in 3 comp sink for wash, rinse and sanitize.

(A)(2) Maintain TCS food at 41 F or below.// Lettuce cold holding at 50-54F in make table. // Cheese cold holding at 48F in make table. // Steak cold holding at 55F in RI cooler. COS PIC Voluntarily discarded.

JCDH 2.2 Provide food safety training for all food handlers as required.// Employee food handlers are all expired.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Clean plates soiled with food debris in RI coolers used for salads and desserts.//Metal containers in dish area soiled with residue.

Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units.//Various coolers are without thermometers.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. // Three blown lights under the ventilation hood.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors throughout facility soiled with food debris and liquid.

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles. //Employees with loose hanging hair not restrained. 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Red bull and personal drinking cup sitting above/ on prepping counters.

Provide ventilation hood systems and devices sufficient in number and capacity to prevent accumulation of grease or condensation on walls and ceiling.// Heavy accumulation of dripping grease on the ventilation hood.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Several bowls soiled with food debris sitting on clean storage shelving. // Two slicers soiled with food debris. // Pans stacked above 3 comp sink soiled with food debris.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)//Leak under the dish machine. // Slow leak at handwashing sink near the kitchen entrance.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. //Various RI coolers soiled with heavy residue and food debris. 4-602.12 Clean interiors and door seals of microwaves at least every 24 hours.// Microwave soiled with residue.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors throughout facility heavily soiled with food debris and liquid.// Floors in WI cooler soiled with food debris underneath shelving.

Store clean equipment and utensils covered or inverted.// Several forks not turned downward on clean shelving.