TEXAS ROADHOUSE

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine maximum temperature recorded was 157F. Manager called in repair services during inspection. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler on make line overnight: Diced tomatoes 48f, diced hard boiled eggs 49f. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler on make line overnight: Diced tomatoes 48f, diced hard boiled eggs 49f. See stop sale.

Intermediate - - From initial inspection : 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. Dishmachine sanitizer maximum temperature 158f. Advised manager to use triple sink for sanitizer. Warning - From follow-up inspection 2024-03-15: Dishmachine sanitizer reading 156f. Time extended to original callback date. Time Extended

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. Dishmachine sanitizer maximum temperature 158f. Advised manager to use triple sink for sanitizer. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet cloth under cutting board in meat cooler. Repeat Violation