Longhorn Steakhouse

Year by year

Inspections

1. Apr 25, 2025 Routine · 4 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed handling raw chicken while wearing gloves. Employee removed gloves and donned new gloves without washing hands and proceeded to prep salads. Asked employee. Employee acknowledged error. Employee removed gloves, washed hands and donned new gloves. Second employee observed handling raw steak while wearing gloves. Employee removed gloves and donned new gloves without washing hands and proceeded to handle clean equipment at the cook line. Employee acknowledged error. Employee removed gloves, washed hands and donned new gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. CFPM must provide all kitchen and front line staff with proper hand washing training. Establishment shall supply KCPH with standard operating procedure for hand washing and documentation of staff training.

     Code 2-301.14

   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     Three containers of cooked corn on cob observed cooling in walk-in cooler. Lids were off of containers. Cobs were individually wrapped in plastic bags. Temperatures taken: 76-80F, 53-76F and 53-71F Staff stated corn cooked at 10 am. Temperatures taken at 4:15 pm. Instructed staff to discard cooked corn.

     Correction: Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Management must evaluate the standard operating procedure (SOP) for cooling of the cooked corn on cob. Temperatures must be monitored to evaluate SOP. In review manager stated procedure is to char corn and cool. Corn was being held too long on grill and temperatures exceed

     Code 3-501.14 (A)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Chopped lettuce in prep top cooler is cold held at 55°F. Lid of cooler propped open with large mixing bowls. Staffed moved bowls. Staff instructed to discard lettuce after dinner rush if lettuce was not served. Staff indicated lettuce is replenished several times during a shift of high volume. Discussed with manager Time for Food Safety plan for lettuce during high volume shifts as keeping lid of cooler in the downward position may be unfeasible. All TCS toppings for the salad in prep top cooler were maintaining below 41F. It is possible that the 55F temperature is caused if prepped lettuce is not cooled to 41F in the walk-in cooler prior to moving to the prep line.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Routinely monitor chopped lettuce temperature. Determine if Time fo Food Safety plan is needed.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     Observed employee at cookline take temperature of cooked salmon, swipe the thermometer on apron and return thermometer to the counter at the cook line. Instructed employee to sanitize the thermometer.

     Correction: Clean food contact surfaces anytime contamination has occurred.

     Code 4-602.11 (A)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

     Housemade crema and 7 pepper seaonsing using time as a public health control for 4 hours is not properly marked or identified with a discard time. Manager had knowledge of when items were prepped/removed from temperature control. Manager marked time on both items.

     Correction: Food items shall be marked or otherwise identfied with a time that is 4 hours past the point in time when the food was removed from temperature control. Discard food item. Provide training to staff regarding the requirements of the Time as a Public Health Control plan for establishment. Managerial control needed until staff training completed.

     Code 3-501.19 (B) (2)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean knives placed in knife rack without being air-dried. Observed wet knives in rack.

     Correction: Air dry all clean utensils before storage and before contact with food. Discontinue practice of knives placed in rack before air-dried.

     Code 4-901.11

2. Feb 24, 2025 Pre-inspection · 2 core
   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     Observed handwashing sink located between the 4 compartment sink and prep sink is not maintained in good repair. Water temperature is scalding hot. Observed steam coming off water when in use. Instructed Person in charge to have the water temperature fixed so no employee burns their hands. PIC stated they will place a work order to fix the sink.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     Observed the floor tiles located in bar are damaged and chipping. Observed the grout between floor tiles in bar are disintegrating. Observed permanently affixed cabinets in bar are not sealed to the floor. Informed PIC and PIC stated they will get a work order in to fix these areas.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11