Longhorn Steakhouse #5297

observed buildup of green substance inside of the ice machine.

observed cleaning needed on the bottom of coolers, cleaning needed on door of walk-in cooler, sweeping needed under racks

Observed employee drinks, some without lids, in food prep area.

Observed food employee wearing jewelry/watch other than a plain ring on their hands/arms while preparing food.

observed buildup of black substance on the inside of the ice machine.

observed large piles of cardboard boxes stacked up by exit. observed excess of food and debris on floor. observed cleaning needed on floor surface of walk in

Observed several damp wiping cloths on countertops throughout kitchen.

Observed cleaning needed to sides of coolers, on racks, and other stationary equipment throughout kitchen.

Observed standing water on floor in beverage room near dishwasher and on floor near dishwasher. Observed sewage smell coming from dishwasher area.

Observed grease and food debris buildup on floor under chicken prep station.

Observed cleaning needed to inside and sides of coolers

Observed build up on equipment surfaces through out the facility.

Violation Code Reference 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.

Build up observed on floors throughout the main kitchen. Observed areas of floor that need grouting or resurfacing.

Violation Code Reference 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.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed black growth\build upon shelves and walls of dish washing area. Observed multiple reach in coolers with build up inside on and out, on bottom, doors, and door seals. Observed build up and storage on shelves near ware wash area.

All surface areas should be inspected, maintained, and sanitized daily and as needed. 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)

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Build and standing water observed through out most of the kitchen floors. Build up and debris caked on to walls and floor in ware wash area.

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.