LONGHORN STEAKHOUSE #5562

2 findings recorded on Nov 12, 2026. 2 marked corrected on site.

1. Violation recordedItem 11A ↗

   Cooling methods and equipment

   Observed raw shrimp tightly sealed while actively cooling in the reach in cooler drawer at the prep station. COS: PIC moved raw shrimp to the walk in cooler and opened bags to start the proper cooling process.

   Inspector’s full note

   Inspection item: Proper cooling methods used: adequate equipment for temperature control

   Code 511-6-1.04(6)(e)

   Observed raw shrimp tightly sealed while actively cooling in the reach in cooler drawer at the prep station. COS: PIC moved raw shrimp to the walk in cooler and opened bags to start the proper cooling process. C/A: 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected On-Site. New Violation.

   Official report · Item 11A ↗

   Marked corrected on site

2. Repeat violationItem 15C ↗

   Equipment cleanliness

   Observed the inside of the reach in cooler for salad prep unclean with heavy black debris build upon the gaskets and outside corners. Observed the gaskets on the walk in cooler unclean with black derbis build on the gaskets.

   Inspector’s full note

   Inspection item: Nonfood-contact surfaces clean

   Code 511-6-1.05(7)(a)2,3

   Observed the inside of the reach in cooler for salad prep unclean with heavy black debris build upon the gaskets and outside corners. Observed the gaskets on the walk in cooler unclean with black derbis build on the gaskets. Observed the gaskets in disrepair near the baked potato warmer. The fans were observed unclean with dust derbis on the fan covers. Advised to have deep cleaned and increase cleaning frequency. PIC cleaned while inspector was onsite. C/A: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Corrected On-Site. Repeat Violation.

   Official report · Item 15C ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.