LONGHORN STEAKHOUSE 5197
1366 AIRPORT RD.
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 7 health inspection reports
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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).
Inspection on 2/26/2024
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area, jacket stored on shelf over customer foods. Manager moved. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, metal pans on clean dish shelf stacked before air drying.
- 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Walls at cook line soiled. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At cook line, tongs stored on grill handle. Operator moved to pan. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, microwave above dessert reach-in cooler, interior soiled.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gasket on reach-in cooler at end of cook line soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at cook line used as dump sink as evidenced by ice in sink. Manager melted ice. **Corrective Action Taken**
Food safety inspection conducted on 2/26/2024 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).
Inspection on 9/13/2023
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 9/13/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/6/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0ppm. Warning - From follow-up inspection 2023-09-06: Dish machine still not sanitizing - tested approximately 10 racks all reading 0ppm. Admin Complaint
Food safety inspection conducted on 9/6/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 8/25/2023
High Priority
5
Intermediate
1
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-19-4:Basic - Clean wiping cloth supply not properly stored. Red sanitizer bucket stored on shelf below prep table in back kitchen next to clean cutting boards. Bucket moved and stored correctly. Corrected On-Site
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer. Floor under cooking equipment in kitchen. Floor behind server reach in cooler (including drain). Floor in bar. Floor in dry storage area under racks. Vent cover in dish area. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Bag of onions on floor in back prep area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink on server side in dish area. Inspector emailed sign. **Corrective Action Taken**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near dish area.
- 33-16-4:Basic - Open dumpster lid. Dumpster outside of establishment.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0ppm. Warning
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee working in pass through window touched hair and then handled soup spoon (touched eating end of spoon) without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
- 12A-29-4:High Priority - Employee touched raw foods and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cook line handled raw pork, removed one glove with other gloved hand, put new glove on, hand,ed raw ground beef and then handled clean spatula and plate without washing hands. Cook on cook line flipping burgers that are raw on top portion with gloved hand and spatula, and then handling clean spatula without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly observed in back prep area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line across from grill, butter 47F. Butter was above fill line and rim of pan. Butter placed into service approximately 45 minutes prior. Butter moved to reach in cooler to cool. On pass through line, sour cream 62F. Sour cream placed into service approximately 1.5 hours prior. Sour cream voluntarily discarded. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at end of cook line blocked by trash can and broom/dust pan. Items moved. Corrected On-Site
Food safety inspection conducted on 8/25/2023 revealed 12 total violations (5 high priority, 1 intermediate, 6 basic).