Premises Information


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Name

LONGHORN STEAKHOUSE #99

Address

10605 CENTRUM PY

City/State/ZIP

PINEVILLE

28134

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

11/3/2025

Final Score @ Grade

General Comments

EHS advises PIC that in area’s with standard turnover times for TCS foods (open to end of lunch, end of lunch through dinner, and final service until close) THPC labels can be used long term. Written procedures must be available, and starting temps at 41F or below recorded to ensure proper starting of TPHC. PIC must ensure disposal turnover is completed as required. Examples: 1. Poster hung at station stating turnover times for foods. Must be resistant to spills and debris, such as laminated. 2. A small white board where times can be tracked with marker. If foods begin TPHC at irregular intervals, white board is advised for easy modification. PIC is encouraged to reach out with any questions or support needs. Additional TPHC procedure forms here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	0	Handwashing sinks supplied & accessible	Yes	No	No	6-301.11 Provide soap for handwashing at each handsink. -Pf EHS observed broken soap dispenser at second hand sink, near fryer. CDI- PIC places work order for repair. Staff using nearby hand sinks 1 and 3 in meantime. (-0)
16	3	Food-contact surfaces: cleaned & sanitized	No	Yes	Yes	REPEAT. *10 day VR for ice machine 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean with food debris and/or date mark sticker remaining. Also observed dark residue inside ice machine. PIC moves dishes to be re-washed, rinsed, sanitized. VR required for ice machine. (-3)
33	0	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomato, shredded cheese, bottled ranch and aioli sauce across from cook line cold well cooling from this morning, and no decrease in temp after 40 minutes. EHS advises not cooling foods in cold wells across from cook line heat. CDI- PIC rapidly cooled items in WIC. (-0)
49	1	Non-food contact surfaces clean	No	Yes	No	REPEAT. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed non-food contact surfaces of equipment (cold drawers, lowboy, oven, etc) with grease residue and food debris throughout. Increased cleaning frequency is advised. (-1)
55	1	Physical facilities installed, maintained & clean	No	Yes	No	REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled floors and debris on ground and in corners throughout, including back WIC and dry storage corridor. (-1)