Longhorn Steakhouse

Nonfood-contact surfaces clean — Inspector Note: Observed soiled reach-in cooler shelves. Unit located next to the hand washing sink near dishwashing area. CA: Manager had employee to clean off the shelves. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Nonfood-contact surfaces clean — Inspector Note: Observed black soiled debris on the inside lids of ice bin in waitress area. CA: Manage had the lids cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Nonfood-contact surfaces clean — Inspector Note: Observed interior of reach-in cooler soiled with accumulation of food residue. CA: Clean the inside of reach In Cooler. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Nonfood-contact surfaces clean — Inspector Note: Observed soiled reach-in cooler gaskets. CA: Clean reach in coolers gaskets and inside units. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Plumbing installed; proper backflow devices — Inspector Note: Observed large amount of water draining onto floor surface to drain. CA: Have drain check by a certified pluming to see if pipe is large enough to handle the amount of water being release from dishwasher. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Hands clean and properly washed — Inspector Note: Observed employee (dishwasher) handling soiled equipment or utensils then engage in, handle clean equipment or utensils without washing hands. CA: Wash hands after touching soiled dishes/equipment. 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. 1. 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 P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (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;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands

Food stored covered — Inspector Note: Observed two large sheet pans with salads stored uncovered and subjected to contamination inside To Go reach in cooler. CA: All uncovered salads discarded. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) 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;

Proper date marking and disposition — Inspector Note: Observed serval cartons of Half and Half found stored past disposal date marked (8/10/2026) CA: All expired cartons discarded 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking (ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

Contamination prevented during food preparation, storage, display — Inspector Note: Observed failure to protect food from contamination while being prepped. Observed bags of rice being prepped on top of the 3 compartment sink. 511-6-1.04(4)(t) - Food Preparation (C) (t) Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination. PIC advised to move preparation of food to a designated sink that is used for prepping food.

Physical facilities installed, maintained, and clean — Inspector Note: Observed failure to maintain physical facilities clean to protect against contamination of food products. Observed icicles hanging from the ceiling in the walk in freezer with boxes of food beneath it. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC removed excess ice hanging from the ceiling.

Proper date marking and disposition — Inspector Note: Observed failure to discard ready to eat food items past date marking date. Observed several containers of Mac and cheese in the reach in cooler date marked to be discarded on Monday 8/24. 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P PIC discarded food items.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: I observed inability to provide sanitizer test strip 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf 4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include C.A:PIC advised to get a sanitizer test strip

Food-contact surfaces: cleaned & sanitized — Inspector Note: I observed a mold like substance on the ice machine 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. C.A:PIC told to toss out all the ice and also clean and sanitize the ice machine

Proper date marking and disposition — Inspector Note: I observed that there was no date marking on the sauce in the cooler 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf 4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include C.A: PIC used a pen to put the date on the container

Nonfood-contact surfaces clean — Inspector Note: Observed non-food contact surfaces of kitchen wall, and equipment with accommodation of food debris. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will clean up

Physical facilities installed, maintained, and clean — Inspector Note: Observed ice build up in walk in freezer, freezer and walk in cooler doors not closing properly. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. PIC placed a work order for a repair.

Physical facilities installed, maintained, and clean — Inspector Note: Observed missing floor tiles in the kitchen area. Observed broken wall base in walk-in cooler. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. PIC advised to fix within 2 days.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed handsink in the kitchen close to dishwasher machine leaking from pipe underneath it. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. PIC will place order for repairs.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black mold like substance on bar soda gun. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned. PIC will clean and maintain clean.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed mildew like/biological growth mold like substance on the interior body of ice machine. Reference 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Informed PIC to clean and keep clean.