TEXAS ROADHOUSE

Basic - Food stored on floor. Boxes of food on the floor in the freezer. Chef picked up boxes. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs for lemons in standing ice water. Chef removed tongs from water.

Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled. Chef labeled flour container Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooler on cook line at shrimp (48F - Cold Holding); salmon (48F - Cold Holding), chef said they opened a half hour ago, moved items to working cooler @nd called for maintenance

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in prep area blocked by a speed rack. Chef moved rack Corrected On-Site

Intermediate - Microwave missing fan guard cover/splatter shield. Microwave in kitchen missing fan guard

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board on cook line Chef discarded drink Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour containers not labeled. Chef labeled flour. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw cooler on cook line at Steak; (45F - Cold Holding); burger (45F - Cold Holding), chef put ice on items said items there after lunch. And removed all steaks to walk in cooler.

Intermediate - Microwave missing fan guard cover/splatter shield. Microwave by the steak walk in cooler missing guard.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on the food prep table. Chef discarded cup Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Items sitting in water at wait table. Hey put utensils under running water

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Open air counter cooler in kitchen at cut tomatoes (47F - Cold Holding); cheese (47F - Cold Holding), chef put ice on items and called for maintenance

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen. Manager filled paper towels Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of a beverage on the prep table. Manager discarded cup. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Boxes of food on the floor in the walk in freezer. (Ham) Manager picked up Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at handwashing sink in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooler at fry station Chicken ; (48F - Cold Holding), chef iced all chicken. Draw is not closing all the way

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Two draw cooler by fry station has broken draws and does not close correctly to keep food cold

Basic - Food stored on floor. Boxes on the floor in the freeze. Chef picked up boxes Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Two door open cooler on cookoine with build up of water

Intermediate - Microwave missing fan guard cover/splatter shield. Chef replaced cove guard Corrected On-Site

Intermediate - Water pressure lacking at fixtures that require the use of water. Lack of water pressure at cook line hand wash sink

Basic - In-use knife/knives stored in cracks between pieces of equipment. Chef moved knives

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese in flip top cooler at cheese (65F - Cold Holding), chef discarded cheese and plugged in cooler Corrective Action Taken

Intermediate - Handwash sink does not have enough water pressure to properly wash hands.

Intermediate - Microwave missing fan guard cover/splatter shield. Chef replaced fan guard. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at front bar. Chef filled paper towels dispenser Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar. Employee cleaned and sanitized Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in standing water of 78°F at salad line. Operator removed, discarded water cleaned and sanitized scoop Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on wait line, manager filled Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Manager discarded and replaced with handled cups. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Manager discarded and spoke to employee about the proper procedure on drinks Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled, manager labeled. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed black substance buildup on cutting board in kitchen. Operator discarded at will Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drink stored on food preparation table. Operator removed and stored properly. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. -Observed dust buildup on sign and ceiling tiles in dishwashing area.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink used as dump sink, evidence by food and container stored inside. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in butcher station. Corrected On-Site

Basic - Stored food not covered. -Observed a uncovered container with cut lime stored in walk in cooler. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed case with peppers stored over cooked pork in walk-in cooler. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not identified by common name. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Observed no date mark on tomato purée open and stored in walk in cooler. Per operator, item was open on 10/19/21. Operator correctly date marked. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed old food residue buildup on can opener blade.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed soiled residue buildup on can opener holster .