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December 23, 2024
September 27, 2024

Longhorn Steakhouse of Acworth in Acworth receives a 67% on their recent health inspection

Longhorn Steakhouse of Acworth, located at 3366 Cobb Pkwy NW in Acworth, received a score of 67 points out of a possible 100 points during their 09/25/2024 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2)(a)-(l)(n)(o) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Person in charge not able to provide records of the delivery condition and temperature of the products upon receipt of delivery. C/A: Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required. PIC The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3. of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority.

Violation #2:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed food employees touching another food staff neck/necklace than continue to portion salad inside of container without washing hands. Observed food staff handle raw salmon with gloved hands, place on grill, than touch cooked shrimp without washing hands. Observed food employee sift flour while touching soiled trash can, take off cloths, than begin to prepare salad without washing hands. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. COS: Discussed hand washing procedure without PIC. Employees washed hands. Contaminated foods discarded.

Violation #3:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(m) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: PIC could not able to provide documentation that Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. C/A:Food employees and conditional employees must be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

Violation #4:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed salads in reach in cooler held above 41 degrees. Observed avocado sauce and torin sauce stored in container above 41 degrees. C/A: TCS cold hold foods must be held at 41 degrees or below. COS: PIC discarded salads and sauces. ***EHS calibrated thermometers***

Violation #5:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(c) – storage, separation (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed sanitizing buckets stored on top of ice cream storage freezer and on shelf in main kitchen touching container of cooking oil. C/A: Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens. COS: PIC moved sanitizing buckets away from food and food contact surfaces

Violation #6:
14B – utensils, equipment and linens: properly stored, dried, handled
511-6-1.05(10)(e)1,2,4 – equipment, utensil, linens, stored 6″ off floor in clean, dry location (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed several stirring spoons and utensils stored in bin soiled with appears to be food debris and shrimp peelings. C/A: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location COS: Utensils and bin moved to three compartment sink to be washed rinsed and sanitized.

Additional remarks:
Joint inspection with Eboni Waters EHS IV.
EHS calibrated thermometer to 32 F.
NOTE(S):
1. Emailed employee red book
2. Ensure CFSM certificate posted for public view
Follow up shall be conducted within 10 days.

CLICK HERE to read the full report