Longhorn Steakhouse, 14056 Thunderbolt Place, Chantilly, VA 20151 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Longhorn Steakhouse
Address: 14056 Thunderbolt Place, Chantilly, VA 20151
Type: Full Service Restaurant
Phone: 703 481-5544
Total inspections: 8
Last inspection: 12/28/2015

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Inspection findings	Inspection date	Type
Today I conducted a routine inspection and discussed with management the following: 1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene (including no bare hand contact with ready to eat foods), Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources. 2. Management should calibrate all food thermometers at least once a week in an ice water bath to 32f to ensure accuracy when taking food temperatures. The thermometer should be washed, rinsed and sanitized before and after use. 3. Management should ensure all sanitizer is made using cold water (no more than 75f). 4. Management should follow cooking and hot holding parameters for whole roasts as specified in section 3-401.11(B) of the FDA Food Code. If you have any questions please feel free to contact me at 703-245-2444. Thank you. No violation noted during this evaluation.	12/28/2015	Routine
The purpose of today's visit is to conduct a routine inspection. No violation noted during this evaluation.	06/24/2015	Routine
The purpose of this visit is to conduct a risk factor assessment. Thank you for taking corrective action by setting up the three compartment sink when the dish machine did not have a sufficient sanitizer level. Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. MANAGEMENT DISCONTINUED USE OF THE WARE WASHING MACHINE AND SET UP THE THREE COMPARTMENT SINK WITH SUFFICIENT SANITIZER TO CLEAN THE DISHWARE.	10/27/2014	Risk Factor
The purpose of this visit is to conduct a routine inspection. Dishmachine: Chemical Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation) Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 6dr: Roasted sirlon slices 44F, chicken slices 44F, Ribs 44F Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MANAGER WILL MAINTAIN FOOD IN THE REFRIGERATION AND USE TIME AS A PUBLIC HEALTH CONTROL TO MONITOR FOOD. AT THE END OF THE LUNCH HOUR IF THERE IS FOOD REMAINING IN THE REFRIGERATION UNIT, THE FOOD WILL BE DISCARDED. IT WILL BE DISCARDED BEFORE 4 HOURS. Equipment / Good Repair / Operation Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 6 drawer refrigeration unit at cookline. Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. MANAGER WILL DISCONTINUE USE OF THE REFRIGERATION UNIT UNTIL IT IS ABLE TO MAINTAIN FOOD AT 41f OR BELOW. Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site) Observation: Pans were found stacked while wet after cleaning and chemical sanitization. Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.	06/24/2014	Routine
The purpose of this visit is to conduct a standardization training. No violation noted during this evaluation.	10/15/2013	Training
The purpose of today's visit was to conduct a routine inspection. Please contact me if you have any questions. Thank you. NOTES: Dishmachine: Jackson ES4000, sanitizing at 50 ppm. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation) Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: dressings at expo including blue cheese 50F, ranch dressing 47F Correction: at salad prep refrigerator, chopped tomatoes at 48F. Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation Observation: Ice bin at soft drink dispenser at waiter station observed with debris buildup. Correction: Clean inside unit when not in use and empty or discard ice in bin after cleaning.	03/19/2013	Routine
The purpose of today's visit was to conduct a complaint inspection. Complainant alleges that a termite was observed at the restaurant on 3/13/13. Complaint is confirmed, while there was no pest activity was observed during today's visit, manager stated that a termite problem has been observed on the date in question. It was concentrated in one area of the establishment, once problem was recognized, the area was closed and pest control was called immediately. Treatment and full inspection of the facility was conducted on 3/13/13 and a preventative treatment was conducted within 24 hours, no activity has been noted since then. Please contact me if you have any questions. Thank you. No violation noted during this evaluation.	03/19/2013	Complaint
The purpose of today's visit was to conduct a risk factor assessment inspection after receiving a foodborne illness complaint on December 6, 2012. CFM has received no other complaints and no employees have been reported ill during the past 2 weeks. Please contact me if you have any questions. Thank you. NOTES: Dishmachine: Jackson ES4000, sanitizing at 50 ppm. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation) Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: commercially processed dressing including blue cheese 47F, ranch 47F, caesar 44F at salad prep refrigerator (prep top). Items were discarded or moved to refrigerator. It was suggested that smaller quantities are kept at prep top and replaced between lunch and dinner service. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.	12/10/2012	Risk Factor

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