Longhorn Steakhouse

Inspector's notes

Observed employee remove gloves while cooking and go to hand sink, rinse hands for less than 5-seconds, then dry and reach into the gloves. Discussed with person in charge (PIC) proper hand washing. PIC coached employee at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed employee switching tasks from raw meat to plating cooked ready-to-eat steak and chicken. Also observed employee remove gloves and don new gloves without properly washing hands first. Inspector stopped employee and asked them to wash hands at time of inspection. Also observed same employee go between several tasks without washing hands. Discussed with PIC who will re-train employees on proper hand washing and when hand washing is required. Guidance documents were left for training. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle of cleaner without a label. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce risk of chemical contamination. PIC used a marker to write the name on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed multiple food containers stored as clean have organic dried debris on them. All food-contact surfaces must be cleaned to sight and touch. Manager moved the food containers to ware washing station to clean and sanitize at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two open milk bottles without date marking in the reach-in refrigerator and walk-in refrigerator, manager stated that milk bottles were opened 24 hours prior to inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Manager put proper date marking on the milk bottles at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked bread crusts with chesses cooling in the walk-in refrigerator with membranes fully covered. Explained the cooling methods with manager. Manager opened the membranes on the containers for better cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grease and dirt heavily built-up at the outdoor grease receptacle. please clean the surrounding area and sides of the receptable and use lid to reduce pest harborage conditions. Corrective Action: Correct prior to re-inspection.

Inspector's notes

observed at the warewashing area, drying racks as well as over the food prep. areas, multiple food containers washed, still has organic dried debris on them. manager will provide a proper scrubbing and food pans cleaning training to dishwashing staff. manager removed all pans with debris, re-scrubbed and sanitized during the inspection. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

looked at the dried food pan racks, in the kitchen . observed multiple food pans wet stacked. discussed with facility manager. please allow adequate airdrying for the food contact washed pans. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a buildup of grease surrounding the outdoor grease receptacle. Advised PIC to utilize the lid to and clean the surrounding area and sides of the receptable to reduce pest harborage conditions. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed maximum water temperature from the hand sink near the dishwasher at 68*F when measured with a probe thermometer. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. No visible temperature adjustment was observed on the hand sink mixing valve that would allow for a hotter temperature to be selected at the time of inspection. All other water fixtures observed dispensing water of at least 100*F. Advised PIC to restore hot water of at least 100*F to the hand sink prior to re-inspection on 2/7/2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed 20+ cleaned and sanitized wares wet-staked on the shelving near the dishwasher. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC had the dishes separated to allow for air drying. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buildup of grease surrounding the outdoor grease receptacle. Advised PIC to utilize the lid to and clean the surrounding area and sides of the receptable to reduce pest harborage conditions. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Core-6-202.15, C: Outer Openings, Protected ------ Observed gaps in the back door allowing light to enter. Discussed gaps may allow pest entry and should be filled with door sweep or weather guard prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. ------ Observed an employee enter the kitchen and set down personal items before donning gloves and start to prepare a customer order without first washing their hands. Discussed that when changing tasks or entering the kitchen, hands much be washed before applying new gloves. The employee was instructed to wash their hands before donning new gloves. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. ------ At the dishwasher, observed dishes being washed, rinsed and sanitized in a solution containing 0ppm chlorine sanitizer when measured with a chemical test strip. Observed the chemical supply bucket empty. Discussed that chlorine sanitizer concentration should be maintained between 50-100ppm and verified with a chemical test strip. The PIC changed the supply bucket and had the machine primed. After running a final rinse concentration of 50ppm was observed. Discussed running previously washed dishes through the machine again to ensure all dishes have been properly sanitized. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. ------ In the top of the prep cooler across from the grill, observed an ambient air temperature of 47*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 50-57*F when measured with a probe thermometer, including: diced tomatoes, sour cream, cheddar, bleu cheese, feta and mozzarella cheeses. PIC provided temp logs from 7:30am and stated a long check was to be conducted around the time of inspection. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. Since the foods had been in the cooler longer than 4 hours and the temp longs were from longer than 4 hours ago, the PIC voluntarily discarded the out-of-temperature foods at the time of inspection (see embargo). Advised PIC to store TCS foods in nearby coolers or in the drawers until the unit can be serviced. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. ------ Observed an accumulation of food debris on the vegetable dicer blade and pusher and immersion blender blade. PIC stated all items had been cleaned after last use. Discussed maintaining food contact surfaces clean to the sight and touch. All items were moved to the dishwasher to be washed, rinsed and sanitized. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. ----- In the server expo area steamer, observed loaded potato soup, shrimp and lobster chowder, chicken tortilla soup, melted butter and melted garlic butter with internal temperatures ranging from 92-98*F when measured with a probe thermometer. Observed the steam well water holding at 89*F and on the highest setting. PIC stated the soups were reheated in a hot water bath to 165*F at noon and moved to the steamers. Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. Since the foods had been in the steamer for less than 2 hours, the PIC had the foods reheated to 165*F for 15 seconds at the time of inspection. Advised PIC to diagnose the steamer issue prior to using again. Advised PIC to construct a makeshift steamer on the flat top or utilize their existing time as a control policy until the steamer can be repaired/replaced. Correct By: Corrected At Time Of Inspection