LONGHORN STEAKHOUSE OF WEST COBB #5101

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the cooler drawers, directly next to the main prep counter in the main kitchen (across from the grill) with an ambient of 64F. C/A: 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. PIC stated that unit was unplugged.

Insects, rodents, and animals not present — Inspector Note: Observed small fly activity in the vegetable prep after of the main kitchen and around the bar located in the main dining area. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. NOTE: Facility did show EHS pest control records from Ecolab from 6/30 and 7/23 treating for flies. EHS advised facility contact pest control for another visit.

Proper cold holding temperatures — Inspector Note: Observed cold TCS items distinguished by an asterisk (*) held above 41F throughout the main kitchen. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below COS: items discarded and replaced with items held at 41F or below; shredded romaine and parmesan spread allowed to be cooled to 41F (Per PIC items were prepped at 12)

Proper hot holding temperatures — Inspector Note: Observed cheese sauce in steam well #2 (next to the fryers) held below 135F. C/A: hot time/temperature control for safety food shall be maintained at135°F or above COS: reheated to 169

Proper cold holding temperatures — Inspector Note: Observed cold TCS items distinguished by an asterisk (*) held above 41F throughout the main kitchen. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below COS: items discarded and replaced with items held at 41F or below; butter in the sauce reach-in cooler located in the server galley allowed to cool to 41F (Per PIC they were just prepped).