Longhorn Steakhouse, 4907 Grande Blvd., Medina, OH - Restaurant inspection findings and violations

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Business Info

Name: Longhorn Steakhouse
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 4907 Grande Blvd., Medina, OH
License #: FSO-C86-10
License holder: Rare Hospitality International, Inc.
Total inspections: 4
Last inspection: 1/18/2012
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Inspection findings

Inspection Date

Type

Comments
  • *4.4 Observed the ambient air temperature of the upright salad cooler at 42°F-44°F. Maintain coolers with potentially hazardous foods (PHFs) at 41°F or below in order to maintain the PHFs at 41°F or below. See Critical Control Point report dated 1/18/12.
  • PIC is calling for repairs.
  • R/6.4 The ceiling in the dry storage room is water damaged. Reportedly, no roof leaks have been observed. Repair this area.
  • NOTE: Reportedly, this operation is now owned by Darden. Change the license holder name on the 2012 Food Service Operation license application to reflect the new responsible party.
 1/18/2012Critical Control Point 2COLD HOLDING: Observed the following foods cold holding improperly in the upright salad cooler:
-Spinach Artichoke Dip 43°F
-Shredded Cheeses 44°F
Maintain potentially hazardous foods (PHFs) cold holding at 41°F or below in order to limit bacterial growth. PIC relocated the PHFs and is calling for repairs. See Standard 2 report dated 1/18/12.
REHEATING: Observed cheese sauce reheating on the stove top for 45 minutes at 38°F-40°F. Foods shall be reheated rapidly to 165°F within 2 hours. PIC added more water to the double boiler in order to increase the temperature.
-1 accurate digital thermometer available.
-Observed proper raw animal food storage throughout.
-Observed proper chemical storage/labeling.
-Observed consumer advisory properly noted on the menu.
-PIC knowledgeable of proper cooling procedures.
  • *4.5/4.6 Observed several ladles, hanging above the food preparation sink, with soiled food contact surfaces. Clean and sanitize utensils to sight and touch prior to storage.
  • 4.4 The following door seals are torn:
  • - the door seals on the Traulsen glass door refrigerator
  • - the door seals on the Traulsen meat refrigerator
  • - the dessert reach-in cooler
  • - the server's reach-in cooler
  • Replace the damaged door seals.
  • 6.4/4.5 The following items are soiled:
  • -blackened caulk in areas of the dishwashing station
  • -the saver's reach-in door seal
  • -the can storage rack
  • -the floor below the bar equipment
  • -the floor in the dry storage room
  • Clean these areas more thoroughly.
  • 6.4 The ceiling and wall in the dry storage room is water damaged. Refurbish this area, so as to be in good repair, smooth, durable and easily cleanable. Area is scheduled for repair.
 8/19/2011Critical Control Point 1
  • 4.4 The following door seals are torn:
  • - R/the top door seal on the Traulsen freezer
  • - the door seals on the Traulsen glass door refrigerator
  • - the bottom drawer on the Delfield drawer
  • - the door seals on the Traulsen meat refrigerator
  • Replace the damaged door seals.
  • 6.4/4.5 The following items are soiled:
  • -the container holding the long stem thermometers
  • -the floor in the dry storage room
  • Clean these items.
 1/26/2011Standard2
  • *4.5/4.6 The soda gun nozzles have accumulation. Clean these to sight and touch.
  • 4.4 The following door seals are torn:
  • - the top door seal on the Traulsen freezer
  • - the bottom door seal on the Traulsen refrigerator
  • Replace the damaged door seals.
  • 6.4/4.5 The following items are soiled:
  • -the caulk at the dish machine was blackened
  • -the floor below the dish machine
  • -the ceiling tiles above the dish machine are dusty
  • -the floor below the dish machine are soiled
  • Clean these items.
 7/21/2010Standard 1PIC available during this inspection was David.
An accurate long stem thermometer is available for use.
Observed proper raw animal storage to prevent cross contamination.
Observed date marking.
Observed proper reheating on stove top.
Consumer Advisory is available on the menu.
*COLD HOLDING: The potentially hazardous foods in the Delfield drawer/flip top unit are holding at improper temperatures. Hold potentially hazardous foods at 41°F and above to prevent the growth of organisms. Maintenance was contaced during this inspection.

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