LongHorn Steakhouse

Observed build up food debris in the reach in coolers and reach in freezers in the kitchen. Rule: 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.

Observed build up food debris in the reach in coolers and reach in freezers in the kitchen. Rule: 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.

Observed several clean wet containers stacked on the dry dish shelving area. Observed employee actively stacking wet clean dishes. PIC had employee remove the dishes to be properly air dried. Rule: 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.

Observed build up food debris in the reach in coolers in the kitchen. Rule: 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.

Observed a prep top cooler for salads to have 2 containers of lettuce at 48F and 47F. Both were prepped this morning, and advised PIC to discard after 4 hours to COS. Recommended to PIC to be sure prep top is closed during downtimes to ensure lettuce keeps temp below 41F.

Observed tables in dining room to not be sanitized with an approved sanitizer. PIC to use sanitizer to clean all food contact surfaces, including guest tables.

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

NOTE: Observed dirty plates on dish drying rack. COS PIC had plates removed and run through dish machine to clean.

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;

NOTE: observed a to-go cup to be used as a scoop for rice. PIC tossed cup out to COS.

(aa) Warewashing Machines, Temperature Measuring Devices. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water:

note: Observed missing/inaccurate/damaged gauges on dishmachine.

511-6-1.05(6)(l) - Mechanical Warewashing, Hot Water Sanitization Temperatures(P) (l) Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures.

1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf

(i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or

(ii) For all other machines, 180ºF (82ºC). Pf Note: Dish machine did not hit the desired temperature of 160F wash and 180 rinse. PIC called EcoLab to come service the dish machine. In the meantime facility will use their 3 compartment sink and QAC to wash rinse and sanitize the dishes.