TEXAS ROADHOUSE

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink at the bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the single door make table next to the potato station shredded cheese (49F - Cold Holding). Per operator cheese gas been in the cooler 2 hours, operator moved the cheese to the walk-in cooler. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a build up of ice on the floor and throughout the walk-in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler nearest the deep fryer, Fish (46F - Cold Holding); shrimp (48F - Cold Holding). Operator iced both items. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. There are two hose bibbs at the mop sink without backflow preventers.

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Poultry (156F - Cooking). Operator put the chicken back on the grill. Poultry (172F - Cooking). Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the floor and around the blower of the walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. There are multiple knives between the prep sink and prep table in the back kitchen. Operator moved the knives to the dish washing area. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler under the grill at the end of the cook line, Poultry (45F - Cold Holding). Per operator the chicken has not been in the drawer for more than one hour. Operator iced the chicken for rapid cooling. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink in front of the walk-in doors is blocked by a lettuce spinner.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector provided the operator with the employee reporting agreement. Corrective Action Taken

Intermediate - No soap provided at handwash sink. There is no soap at the hand washing sink at the dish pit.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the blower housing and the floor in the walk-in freezer.

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. chicken breast (149F - Cooking). Operator put the chicken back on the grill. Chicken breast 169F cooking. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top drawer drawer cooler under the middle steak (45F - Cold Holding). Operator iced the steaks and made sure the door was closed. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink at the bar. Operator supplied paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. There is a plastic ramekin in a container of au jus. Operator discarded the ramekin and the au jus. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 138F), high temperature sanitizer in the dishwasher is not reaching 160F.

High Priority - Employee washed hands with cold water. An employee washed their hands with cold water at the hand washing sink in the bakery. Inspector educated the employee and spoke with the person in charge. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw pork chop 46°F cold holding, raw steak 48°F cold holding in the double drawer cooler under the middle grill. Operator iced out of temperature items until cooler can be repaired.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed final rinse temperature in the high temperature dish washing machine 131°F. Operator can wash plates and utensils in the dish washing machine but must sanitize in the three compartment sink until the dish machine is repaired.Corrective Action Taken Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand washing sink at the bar. Operator supplied paper towels. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in the walk-in freezer on the door, door frame and on the fan covers.