Longhorn Steakhouse-Locust Grove (#25L0007)

In-use utensils: properly stored — Inspector Note: Observed the lids for the lettuce, baking pans, and the lids used for the deep fryers all stored on the floor. All food contact surfaces must be stored 6 inches or higher off the floor. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed multiple wet dishes/pans stored on top of each other prior to being allowed to air dry (wet nesting). PIC instructed to rewash dishes and properly air dry them. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Hot and cold water available; adequate pressure — Inspector Note: Observed cold water not available at multiple hand sinks throughout the kitchen. Observed the hot water reaching 125F. Staff unable to consistently wash their hands for 20-30 seconds properly due to the hot temperature of the water. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

Plumbing installed; proper backflow devices — Inspector Note: Observed water leaking from the dish machine at the bar during the wash, rinse, and sanitizing cycle. The water was leaking down causing stagnant water on the floor. The dishwasher must be repaired by 7/3/26. Please send a completed work order to [REDACTED EMAIL] and [REDACTED EMAIL] by 7/3/26.

Insects, rodents, and animals not present — Inspector Note: Observed over fifteen flies in the kitchen area and near the exterior kitchen door where trash was stored. Multiple fly activity was due to an ineffective air curtain as well as stagnant water build up on the dumpster pad due to the dumpster drain missing. Pest control should treat facility for flies within the next week by 7/6/26. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed multiple dirty dishes that were previously washed according to the person in charge were observed in the clean dish storage area. Also observed a hotel pan with unclean dishes stored next to a stack of clean pans. According to the PIC all dishes that were observed in the clean dishes storage area should have been clean. PIC instructed to rewash all dishes due to the food accumulation that was observed on clean dishes. Observed old food debris accumulation in the clean dish area of the drain board connected to the dishwasher. 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.

Proper cold holding temperatures — Inspector Note: Observed TCS food (cooked ribs) not meeting the cold holding temperature requirement of 41F or below in the reach in cooler on the hot line. The reach in cooler ambient air temperature was 52F. As result, PIC corrected on site by discarding due to time/temperature abuse (4 racks of ribs were discarded). COS The reach in cooler should be serviced and repaired by 7/3/26. Please email a completed work order to [REDACTED EMAIL] and [REDACTED EMAIL]. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Proper cooling time and temperature — Inspector Note: Observed wrapped, cooked ribs in the walk in cooler not meeting the proper cooling perimeters of 41 F or below within 6 hours from the start of cooling. The ribs began cooling at 10AM and were observed at 45F after cooling for 6 hours. As a result, PIC discarded the ribs (COS). PIC could not provide a cooling log. PIC instructed to utilize a cooling log to verify TCS food are being properly cooled from 135F to 70F and 70F to 41F or below in 4 hours for a total of 6 hours. 511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P

Nonfood-contact surfaces clean — Inspector Note: 15C. Observed some dust on surfaces of equipment.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: 17B.Missing garbage dumpster for waste disposal.