LONGHORN STEAKHOUSE #5470

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED PLATES AND SILVER CONTAINERS STORED AS CLEAN AND READY TO USE SOILED WITH FOOD DEBRIS. C/A: FOOD CONTACT SURFACES SHALL BE STORED CLEAN TO SIGHT AND TOUCH COS: PLATES AND LADEL PLACED IN WAREWASHING TO BE CLEANED AND SANITIZED

Proper cold holding temperatures — Inspector Note: observed TCS foods listed with asterisks cold holding above 41f in the main kitchen. (*see asterisks*) CA: all TCS foods cold holding shall be maintained at 41f or above COS: food discarded

Food separated and protected — Inspector Note: OBSERVED RAW CHICKEN BREAST STORED ABOVE RAW SALMON IN WIC IN MAIN KITCHEN. OBSERVED RAW SALMON, REMOVED FROM ORIGINAL PACKAGING, STORED ABOVE CHEESE SAUCE IN WALK IN FREEZER INSIDE THE WALK IN COOLER. C/A: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables and (II) Cooked ready-to-eat food; and (III) Fruits and vegetables before they are washed; (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented COS: FOOD RE-ARRANGED

Certified Food Protection Manager — Inspector Note: NO CFSM CERTIFICATE OBSERVED POSTED IN PUBLIC VIEW C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times and shall be made available for inspection by the Health Authority. PIC HAS UNTIL 12/14/2025 TO POST CFSM CERTIFICATE IN PUBLIC VIEW

Hands clean and properly washed — Inspector Note: OBSERVED EMPLOYEE HANDLE SANITIZING WET WIPING CLOTH (WITH GLOVES ON), WIPE DOWN FRONT OF GRILL AND PULL TWO RAW BURGER PATTIES OUT OF GRILL COOLER DRAWER AND PLACE THEM ON THE GRILL TO COOK WITHOUT CHANGING GLOVES IN MAIN KITCHEN C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; (ix) After engaging in other activities that contaminate the hands. COS: PIC INSTRUCTED EMPLOYEE TO REMOVE GLOVES, WASH HANDS, AND THEN REPLACE GLOVES; RAW BURGER PATTIES WERE DISCARDED

Management knowledge, responsibilities, reporting — Inspector Note: PIC UNABLE TO DEMONSTRATE KNOWLEDGE OF THE 5 REPORTABLE SYMPTOMS AND 6 REPORTABLE ILLNESSES THAT EMPLOYEES MUST REPORT IF THEY ARE EXPERIENCING THEM OR DIAGNOSED WITH THEM C/A: The PIC shall be able to describe the symptoms/illnesses associated with the diseases that are transmissible through food PIC HAS UNTIL 12/14/2025 TO DEMONSTRATE KNOWLEDGE OF THE 5 SYMPTOMS AND 6 ILLNESSES

Management knowledge, responsibilities, reporting — Inspector Note: PIC UNABLE TO VERIFY THAT ALL FOOD SERVICE EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH TO MANAGEMENT AS IT RELATES TO SYMPTOMS/ILLNESS TRANSMISSIBLE VIA FOOD C/A: PIC SHALL BE ABLE TO VERIFY THAT ALL FOOD SERVICE EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH TO MANAGEMENT AS IT RELATES TO SYMPTOMS/ILLNESS TRANSMISSIBLE VIA FOOD FACILITY HAS UNTIL 12/14/2025 TO PROVIDE PROOF OF SIGNED EMPLOYEE HEALTH AGREEMENTS

Adequate handwashing facilities supplied & accessible — Inspector Note: NO SOAP OBSERVED AT THE HAND SINK IN THE BAR AREA C/A: THERE SHALL ALWAYS BE HANDWASHING CLEANSER AVAILABLE AT ALL HAND SINKS FOR EMPLOYEES TO USE COS: SOAP PROVIDED

Food stored covered — Inspector Note: OBSERVED RICE COOKED YESTERDAY AND COOLED STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION IN WIC IN MAIN KITCHEN. OBSERVED MULTIPLE PANS OF RAW STEAKS STORED UNCOVERED IN REACH IN COOLER NEXT TO GRILL IN MAIN KITCHEN. OBSERVED BUTTER, AND (3) TOPPINGS FOR BAKED POTATO STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION ON THE COUNTERS IN FRONT FOOD SERVICE AREA. OBSERVED SALT, SHREDDED CHEESE AND SOUR CREAM STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION IN STEAM TABLE IN MAIN KITCHEN. OBSERVED CROUTONS, SEASONINGS AND BACON STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION ON COUNTER NEAR GRILLS IN MAIN KITCHEN. OBSERVED BUFFALO SAUCE AND CHILI GINGER SAUCE STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION ON TOP OF COOLER IN MAIN KITCHEN. C/A: FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS: FOOD COVERED

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED DISH MACHINE, IN USE, NOT SANITIZING EQUIPMENT (CHLORINE) C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) COS: PIC CALLED ECO LAB AND DISH MACHINE WAS FIXED TO SANITIZE (WITHIN RANGE)

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED PLATES AND LADEL STORED AS CLEAN AND READY TO USE SOILED WITH FOOD DEBRIS. C/A: FOOD CONTACT SURFACES SHALL BE STORED CLEAN TO SIGHT AND TOUCH COS: PLATES AND LADEL PLACED IN WAREWASHING TO BE CLEANED AND SANITIZED

Proper cooking time and temperatures — Inspector Note: OBSERVED SALMON PLATED FOR TO-GO ORDER WITH A FINAL COOK TEMPERATURE OF 135F. TICKET DID NOT REQUEST FOR SALMON TO BE UNDERCOOKED AND COOK CONFIRMED IT WAS TO BE FULLY COOKED/WELL DONE C/A: Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: (i) 145°F (63°C) or above for 15 seconds for: (I) Raw eggs that are broken and prepared in response to a consumer's order and for immediate service, (II) Except as specified under paragraphs 1(ii) and (iii), 2, and 3 of this subsection, fish and meat including game animals commercially raised for food or under a voluntary inspection program; COS: SALMON PLACED BACK ON GRILL AND COOKED TO 155F @ 1:00PM

Proper cold holding temperatures — Inspector Note: OBSERVED BUTTER, SHREDDED CHEESE AND RAW SHRIMP COLD HOLDING ABOVE 41F ON FRONT FOOD SERVICE COUNTERS AND COOLER DRAWERS IN FRY PREP AREA OF MAIN KITCHEN, RESPECTIVELY. C/A: ALL TCS FOODS SHALL BE MAINTAINED AT 41F OR BELOW COS: FOOD DISCARDED