LONGHORN STEAKS OF SNELLVILLE #5022 scores 93; inspectors cite utensil storage issues

1. 01

   Utensil storage

   Item 14A ↗

   Observed 3 utensils stored in a container of water held below 135°F (57°C) across from the grill. See temperature log. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in…

   Inspector’s full note +

   Code .04(4)(k)

   Observed 3 utensils stored in a container of water held below 135°F (57°C) across from the grill. See temperature log. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Water was discarded, and clean, dry utensils replaced the wet ones.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
2. 02

   Utensil, equipment and linen storage

   Item 14B ↗

   1,2,4Observed metal pans and plates stored as clean, stacked wet in the warewashing station. Observed glasses stored as clean, stacked wet in the bar area. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes were rewashed, sanitized, and placed in an air-drying position.

   Inspector’s full note +

   Code .05(10)(e)

   1,2,4Observed metal pans and plates stored as clean, stacked wet in the warewashing station. Observed glasses stored as clean, stacked wet in the bar area. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes were rewashed, sanitized, and placed in an air-drying position.

   Official report · Item 14B ↗
   No correction or repeat marker recorded.
3. 03

   Equipment cleanliness

   Item 15C ↗

   Observed multiple metal pans stored clean with old sticker debris in the warewashing area. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

   Inspector’s full note +

   Code .05(7)(a)2,3

   Observed multiple metal pans stored clean with old sticker debris in the warewashing area. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

   Official report · Item 15C ↗
   No correction or repeat marker recorded.
4. 04

   Plumbing and drainage

   Item 16B ↗

   Observed a leak in one of the hand sinks in the kitchen near the warewashing station. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

   Inspector’s full note +

   Code .06(2)(r)

   Observed a leak in one of the hand sinks in the kitchen near the warewashing station. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

   Official report · Item 16B ↗
   No correction or repeat marker recorded.
5. 05

   Facility maintenance and cleanliness

   Item 17C ↗

   Observed water pooled in the bar area. There is no floor drain in the bar area. The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. (C)

   Inspector’s full note +

   Code .07(2)(c)

   Observed water pooled in the bar area. There is no floor drain in the bar area. The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. (C)

   Official report · Item 17C ↗
   No correction or repeat marker recorded.
6. 06

   Facility maintenance and cleanliness

   Item 17C ↗

   Observed multiple ceiling tiles caved in and missing, exposing piping and ducts. Observed a buildup of dust and debris on equipment not in use over the prep area across from the grill. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

   Inspector’s full note +

   Code .07(5)(a),(b)1,2,3

   Observed multiple ceiling tiles caved in and missing, exposing piping and ducts. Observed a buildup of dust and debris on equipment not in use over the prep area across from the grill. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

   Official report · Item 17C ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.