Food Inspections

Longhorn Steakhouse #5054

Inpection Notes

4-2A - food stored covered 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c) Points: 4 Corrected during inspection?: Yes Repeat: Yes Inspector Notes: Observed uncovered food at the cold holding buffet and in the grill prep. 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. COS: The PIC immediately had lids placed onto all uncovered food products in the main kitchen to ensure no overhead contamination. 11A - proper cooling methods used: adequate equipment for temperature control 511-6-1.04(6)(e) - cooling methods (pf, c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed diced tomatoes, parmesan spread sauce, and raw cut chicken bites to be fully covered in the walk-in cooler. 511-6-1.04(6)(e) - Cooling Methods (Pf, C). When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: The PIC immediately uncovered the food products to allow for maximum heat transfer. 17C - physical facilities installed, maintained, and clean 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c) Points: 1 Corrected during inspection?: No Repeat: Yes Inspector Notes: Observed accumulated grease debris on the cookline ventilation exhaust hood. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Note: The PIC will have someone come out and service/clean the hood system to ensure no overhead contamination onto food products. The facility will have 10 days to correct the violation.

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