From:	dlindberg@sccmo.org
Sent:	12/03/2024 - 02:41 PM
To:	mcamp@darden.com,Sbolden@loho.com
CC:
Subject:	Food Establishment Inspection Report

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PUBLIC HEALTH Food Establishment Inspection Report
Establishment Name: LONGHORN STEAKHOUSE #5123		Est. No. HL16-002981	Rating Score 98
Address: 2102 HIGHWAY K	City: OFALLON	Zip: 63368
Phone: (407) 245-5332	Owner: M. CAMP GMRI INC & ITS AFFILIATES - LICENSING/LAW DEPARTMENT	Also Present:
Time In: 2:15 PM	Time Out: 2:45 PM	Date:12/03/2024	Email:  mcamp@darden.com
Person In charge: Jerod Kasinger		Inspection Type: Regular

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS

IN=in compliance    OUT=not in compliance    N/O=not observed    N/A=not applicable    X=corrected on-site during inspection    R=repeat violation

Compliance Status PT Supervision 1 IN Person in charge present, demonstrates knowledge, and performs duties 2 IN Certified Food Protection Manager Employee Health 3 IN Management, food employee and conditional employee; knowledge, responsibilities and reporting 4 IN Proper use of restriction & exclusion 5 IN Procedures for responding to vomiting and diarrheal events Good Hygienic Practices 6 IN Proper eating, tasting, drinking, or tobacco use 7 IN No discharge from eyes, nose, and mouth Preventing Contamination by Hands 8 IN Hands clean & properly washed 9 IN No bare hand contact with RTE foods or a pre-approved alternative procedure properly allowed 10 IN Adequate hand washing facilities supplied & accessible Approved Source 11 IN Food obtained from approved source 12 IN Food received at proper temperature 13 IN Food in good condition, save, & unadulterated 14 N/A Required records available: shellstock tags, parasite destruction Compliance Status PT Protection from Contamination 15 IN Food separated & protected 16 IN Food-contact surfaces; clean & sanitized 17 IN Proper disposition of returned, previously served, reconditioned & unsafe food Time/Temperature Control for Safety (TCS Food) 18 IN Proper cooking time & temperatures 19 IN Proper reheating procedures for hot holding 20 IN Proper cooling time & temperatures 21 IN Proper hot holding temperatures 22 IN Proper cold holding temperatures 23 IN Proper date marking & disposition 24 IN Time as a public health control: procedures & records Consumer Advisory 25 IN Consumer advisory provided for raw/undercooked food Highly Susceptible Populations 26 IN Pasteurized foods used; prohibited foods not offered Food/Color Additives and Toxic Substances 27 IN Food additives: approved & properly used 28 IN Toxic substances properly identified, stored, & used Conformance with Approved Procedures 29 N/A Compliance with variance/specialized process/HACCP

GOOD RETAIL PRACTICES

Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. IN=in compliance    OUT=not in compliance    N/O=not observed    N/A=not applicable    X=corrected on-site during inspection    R=repeat violation

PT Safe Food and Water 30 N/A Pasteurized eggs used where required 31 IN Water & ice from approved source 32 N/A Variance obtained for specialized processing methods Food Temperature Control 33 IN Proper cooling methods used; adequate equipment for temperature control 34 IN Plant food properly cooked for hot holding 35 IN Approved thawing methods used 36 IN Thermometers provided & accurate Food Identification 37 IN Food properly labeled; original container Prevention of Food Contamination 38 IN Insects, rodents, & animals not present 39 IN Contamination prevented during food preparation, storage & display 40 IN Personal cleanliness 41 IN Wiping cloths: properly used & stored 42 IN Washing fruits & vegetables Proper Use of Utensils 43 IN In-use utensils: properly stored 44 IN Utensils, equipment & linens: properly stored, dried, & handled PT 45 IN Single-use & single-service articles: properly stored & used 46 IN Gloves used properly Utensils, Equipment and Vending 47 IN Food and non-food contact surfaces cleanable, properly designed, constructed, & used 48 IN Warewashing facilities: installed, maintained, & used; test strips 49 IN Non-food contact surfaces clean Physical Facilities 50 IN Hot & cold water available; adequate pressure 51 OUT Plumbing installed; proper backflow devices 2 52 IN Sewage & waste water properly disposed 53 IN Toilet facilities: properly constructed, supplied, & cleaned 54 IN Garbage & refuse properly disposed; facilities maintained 55 IN Physical facilities installed, maintained, & clean 56 IN Adequate ventilation & lighting; designated areas used Permit/Inspection Report 57 IN Operating without a Permit or Failure to Post Permit 58 IN Failure to post most recent inspection report

TEMPERATURE OBSERVATIONS
Item/Location	Temperature/°F	Item/Location	Temperature/°F
Pre-cooked chicken wings inside walk in cooler	37° °F	Cooked bagged lobster inside walk in freezer	-1° °F
Salmon inside lowboy cooler	34° °F	Broccoli inside drawer cooler	31° what's the ribs °F
Pre-cooked ribs inside lowboy cooler	35° °F	Cook mushrooms in h o t h o l d	161° °F
Cut lettuce inside prep line cooler	29°. There you go All rig °F	Ice cream inside reach in freezer	-4° °F

SANITIZER OBSERVATIONS
Item/Location	Temperature/PPM	Item/Location	Temperature/PPM
Dishwasher/Kitchen	100 PPM chlorine	3 Compartment Sink	300 ppm quat

FOOD MANAGER CERTIFICATION
Current certificate   SPENCER BOLDEN	Date of Exp. 12/10/2024	NA	Date of Exp.

ESTABLISHMENT TYPE

Restaurant Tavern Grocery /Retail Caterer Bakery School Convenience Delicatessen Mobile  Institution Meat Cutting Concession Stand

WATER & SEWAGE

Water: Public Water: Private Sewage: Public Sewage: Private Water Sampled NA

COMPLIANT WITH SMOKE-FREE AIR ACT OF 2018	RISK-BASED CATEGORY
Yes	High (Risk 4)

OBSERVATIONS AND CORRECTIVE ACTIONS
Item Number	Violations citied in this report must be corrected within the time frames noted. Time Frame to Correct: BNI = By Next Inspection - COS = Corrected on site	Time Frame to Correct
51.	5-205.15 Leaking plumbing or plumbing in disrepair 5, 2(pnt) Hot water valve does not completely close and leaks in hand washing sink adjacent to ice machine in kitchen.	BNI

DISCUSSED TOPICS

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS DEDUCTION =	0.0	RATING SCORE:
GOOD RETAIL PRACTICES DEDUCTION =	2	98
FOLLOW-UP INSPECTION NEEDED:

Inspector (signature):  636-949-1800 4276	Person in Charge (signature):
Print:  Dale Lindberg, CEHS	Print:  Jerod Kasinger