LONGHORN STEAKHOUSE 5197
1366 AIRPORT RD.
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/3/2025
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At cook line, tongs hanging on grill. Also, at dessert area, scoop in dipper well with no running water. At cook line, scoop in mash potatoes has handle touching product. Operator moved all utensils. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In wait station, bottom of soda heads behind nozzles have build up. On cook line, side of fryer and reach-in cooler has grease build up.
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. In prep area, tool bags stored on shelf with and above dry storage foods. Operator moved to office. **Corrected On-Site**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, bags of washed and cut lettuce stored under cases of unwashed fruit. Employee moved cut lettuce to top shelf. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In prep area, bulk flour bin not labeled. Operator labeled. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in reach-in cooler breading station, buttermilk (56,57F - Cold Holding); wings (54F - Cold Holding); raw chicken (57- 58fF - Cold Holding); chicken wrap (52F - Cold Holding). Manager stated all items in cooler approximately 1-2 hours. All items moved to walk-in freezer to rapidly cool. Operator discovered unit not plugged in. All items below 42f after 30 minutes. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 3/3/2025 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 10/3/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/3/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/2/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. In walk-in freezer, floor has build up. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At cook line, tongs hanging on rod at front of grill. Operator moved. **Corrected On-Site** **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, multiple reach-in cooler gaskets soiled. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station in under counter reach-in cooler, ranch dressing (56F - Cold Holding); butter (50F - Cold Holding); sour cream (60F - Cold Holding); blue cheese (60F - Cold Holding); milk (58F - Cold Holding). Operator stated all items placed in cooler 3 hours prior to. Operator moved all,items to walk-in freezer to rapidly cool. **Corrective Action Taken** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, lettuce hopper has food debris. Operator moved to be washed. Also, white cutting boards on sinks have stains. **Corrective Action Taken**
- 14-04-4:Intermediate - Microwave missing fan guard cover/splatter shield. At cook one, across from fry station, microwave missing fan cover.
Food safety inspection conducted on 10/2/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).