Longhorn Steakhouse

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: 11A. Observed food being cooled by non-approved method.

Nonfood-contact surfaces clean — Inspector Note: 15C.Observed accumulated dust on frame of beverage fountains. Also, deposits of old food debris on clean drain board near dish washer.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: 17B. Observed accumulated grease on top of the grease receptacle and on the ground.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 4-2A.Observed beverage nozzles and nozzle holder in need of cleaning due to grime and mold like substance.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 4-2B. Observed cutting boards in need of cleaning or replacing.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed cooked ribs cooling improperly in the low boy cooler. Ribs were tightly wrapped. PIC advised that the SOP requires ribs to be tightly wrapped prior to cooling, however ribs were observed in the walk in cooler properly cooling uncovered. PIC advised to allow ribs to completely cool prior to tightly wrapping and placing in the low boy cooler on the food preparation line. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. 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: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed dishes on the food preparation line and clean dish storage area not properly inverted to prevent potential contamination. CA- PIC will invert all plates and bowls. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed mold build up in the caulking above the three compartment sink area. Also observed the interior door of the reach in cooler in bad repair (meat cooler). PIC will have the area cleaned by 1/5/26.511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Nonfood-contact surfaces clean — Inspector Note: Observed dirt build up and old menus and miscellaneous items stored in booths near the kitchen area between the kitchen and restrooms. PIC will have all booths properly cleaned to prevent pest activity.

Plumbing installed; proper backflow devices — Inspector Note: Observed the dishwasher not properly draining after the rinse cycle in the bar area. The water drained into bar area instead of draining from the wastewater pipe into the floor drain. PIC will have the dishmachine serviced and email a copy of the completed work order to [REDACTED EMAIL] by 12/23/25

Physical facilities installed, maintained, and clean — Inspector Note: Observed build up on the walls and in the dishwasher hood ventilation area. Also observed a mold like build up on the wall behind the dishwasher. PIC will have the area pressure washed by 1/5/26. Also observed the ceiling in bad repair in the storage room (Paint peeling) and build up on the ceiling and walls in the food preparation area. Vent in the dishwashing area contained build up.

Insects, rodents, and animals not present — Inspector Note: Observed the vector control light stored above the food preparation area in the kitchen. PIC advised that Ecolab stated that the area was approved for a vector control light. The vector control light must be relocated to a non food preparation area. 511-6-1.07(2)(k) - Insect Control Devices (C) (k) Insect Control Devices, Design and Installation. 1. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. 2. Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area; and (ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed a brownish color build up in the interior of the ice machine. PIC advised to burn ice and deep clean the ice machine before continuing use. Also observed several plates with food debris in the storage area. 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.