LONGHORN STEAKHOUSE #277

3-501.16 (A)(2) and (B); Priority; Macaroni and Cheese cups holding above 41F on counter at cookline pass. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41F or below unless active preparation is occurring. PIC indicated these are used during dinner service within a few hours. Discussed possibility of placing these items on TPHC. Provided TPHC form. CDI- cups placed back in refrigeration until use. No points taken

3-304.14 (E); Core; Sanitizer bucket observed above clean plates and single-service trays at expo counter. Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, single-service articles and utensils. CDI- bucket moved.

4-903.11 (A), (B), and (D); Core; Multiple metal pans were stacked wet on the clean equipment shelf. After cleaning and sanitizing, equipment shall be stored in a self-draining position that allows air drying. Arrange equipment on shelving to air dry properly and store equipment to optimize shelving space. Full point taken for repeat violations.

4-903.11(A)(C); Core; Single-service trays were stored on a dirty shelf above the cookline pass. Store single-use/single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. CDI- trays moved.

4-501.12; Core; Cutting boards observed heavily scratched and damaged. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Small plastic pieces may also contaminate food.

4-501.14; Core; The top of the warewashing machine has some residue and debris. Steam vent directly attached to machine is heavily soiled on the inside. This machine shall be cleaned at least every 24 hours if used. Increase cleaning frequency. Full point taken for repeat violation.

4-601.11(B) and (C); Core; Sides of equipment at the cookline have greasy residue accumulation, especially sides of grill/fryers and front sides of reach-in coolers. Interior of some makeline equipmen needs cleaning. The nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues, dust, dirt, and other debris. Full point taken for repeat violation.

6-501.12; Core; Floor under and behind cookline equipment is soiled with old food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. Full point may be taken for repeat violations.

6-501.14; Core; AC vents directly above cookline have visible dust accumulation. Clean ventilation systems, change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials.