Longhorn Steakhouse

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean and sanitized equipment (multiple containers) stored on shelving rack across from the main kitchen's dish machine wet stacked, not properly ventilated for air drying. After cleaning and sanitizing equipment and utensils shall be air-dried or used after adequate draining before contact with food. Discussed with PIC proper air-drying methods.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed interior of ice machine (food contact surface) n the main kitchen stored as clean with black mold-like substance holding ice. Also observed food contact surfaces of the interior of the ice bin lid connected to the beverage machine at the service station holding ice and stored as clean with black residue. Equipment food-contact surfaces and utensils shall be cleaned: at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Stated to PIC to increase the cleaning frequency of ice machine and ice bin lid connected to the beverage machine.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed multiple food contact surfaces of bowls at the main kitchen's cookline stored as clean in a plastic bin with food residue and debris. All food contact surfaces shall be cleaned to sight and touch. Stated to PIC to wash, rinse, and sanitize bowls.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed 1-container of diced tomatoes, 2-containers of cut tomatoes, 1-container of cut lettuce prepped on 6/9/2026 cooling tightly covered. 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: Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed 2026 Food Service permit not posted in public view. A current Food Service Establishment permit shall be posted in public view at all times. Stated to the PIC to post the 2026 permit in public view.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no inspection report posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed PTC 1 with an ambient temperature of 66 degrees F. Also observed PTC 2 with an ambient temperature of 50 degrees F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Stated to PIC to have both units repaired.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink mold-like substances on interior food contact surface of ice machine near ice shoot area. Also, observed underside of ice bin lid at food prep area with stains in need of cleaning. Equipment food-contact surfaces and utensils shall be cleaned: at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS foods (buttermilk wash, raw chicken, raw shrimp, and cooked chicken wings) cold holding in PTC 1 in the temperature danger zone above 41 degrees F. Also observed TCS foods (diced tomato, salad, and shredded cheese) cold holding in PTC 2 in the temperature danger zone above 41 degrees F. Raw and ready to eat foods shall cold hold at 41 degrees F or below. COS: PIC placed multiple TCS foods in the WIC for proper cooling.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed multiple pans of raw lobster tails stored tightly covered while cooling in WIC. Advised 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: Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC loosen tightly covered containers.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed 2024 permit posted in public display. Advised PIC to post the permit in a location in the food service establishment that is conspicuous to consumers.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed two reach-in-coolers with ambient air temperature of 53F. Advised PIC Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink mold-like substances on interior food contact surface of ice machine. Advised PIC equipment food-contact surfaces and utensils shall be cleaned: at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Proper cold holding temperatures — Inspector Note: Observed multiple plates of salads reach-in-cooler #2 near grill prep area out of temperature under 4 hours. Advised PIC Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below. COS: PIC relocated TCS food items to walk-in-cooler.