TEXAS ROADHOUSE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers; burgers 45F; ( - Cold Holding). Only in drawers for short time. Person in charge placed in walk in cooler. 2nd temperature was 43F. In meat cooler; chicken 68F, chicken 57F, chicken 51F. Person in charge said he left cart out. Person in charge placed ice on product. 2nd temperature; It went from 68F to 54F. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep shelf above bacon. Person in charge removed drink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dishes are wet nesting on dish rack.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on flour are soiled. Person in charge removed lids and placed in dish. Corrective Action Taken Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Cook line is showing exposed concrete in areas. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Drawers and microwave handles have debris on them.

Basic - Floor not cleaned when the least amount of food is exposed. Line has grease behind fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of flour bins soiled. Person in charge washed, rinsed and sanitized flour bins. Corrected On-Site

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Reach in freezer has melted ice cream on bottom shelf.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In front of fryers the are 2 bare spots showing bare concrete.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is both temperature and chemical. Temperature was 151F so person in charge switched to chemical. Chemical was 0ppm.then turned on booster temp was 180F. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed person change gloves without washing his hands. Addressed and person took gloves of, washed hands then put gloves on. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knife on rack in cold room soiled. Person in charge removed knife and placed in dish area. Corrected On-Site

High Priority - Live, small flying insects found Observed 1 fly by back door. Person in charge disposed of fly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In bottom of meat cooler overnight; Honey butter 45F; ( - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom of meat cooler overnight; Honey butter 45F; ( - Cold Holding)

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at mop sink.

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop flour. Person in charge removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle laying in flour. Person in charge removed scoop. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Rag under cutting board. Person in charge removed wet rag. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cookline; flour container dirty.

Basic - Standing water in bottom of reach-in-cooler. Standing water in salad cooler. Person in charge wiped dry. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour/sugar not labeled. Person in charge labeled. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed person touching shirt and no hand wash. Addressed immediately and person washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak 45F, per person in charge out since 11am placed on ice, 2nd temperature of steak 41F; ( - Cold Holding) Butter 45 2nd temperature 43F. Cheese, blue cheese dressing 52F, lettuce 52F, tomatoes 52F; ( - Cold Holding) placed on ice. 2nd temperatures were all 43F and below. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Onions 122, mushrooms 124F, chili 120F; ( - Hot Holding). All Itens reheated to 165F. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Gum and keys next to margarita machine at bar. Person in charge removed and marked personal items and place on bottom shelf. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook missing beard guard. Person in charge addressed and he placed a beard guard on. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour containers are soiled with food debris. Repeat Violation

Basic - Stored food not covered. Mozzarella sticks not covered. Person in charge covered.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out; Ribs, 48F, chicken 50F; ( - Cold Holding). Person in charge stated out for prep. Person in charge placed in walk in cooler. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at mop sink. Person in charge replaced. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of flour containers on cook line are soiled. Ice machine has mold.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop sugar. Person in charge removed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board in dish area has black mold like substance on it and is grooved. Person in charge discarded. Corrected On-Site

Basic - Floor area(s) covered with standing water. Floor along cookline has standing water. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on flour are soiled. Person in charge placed lids in dish area. Corrective Action Taken

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed served with phone in her hands. Addressed immediately and she washed her hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter; 1/2 and 1/2 67F; ( - Cold Holding). Sitting out during preparation Drawers; steak 47F, steak 46F, chicken 47F; ( - Cold Holding). Per person in charge only in drawers for 1 hour. Pulled and drawers were not closing. 2nd temperature was 39F. Fry; cheese 67F, cheese 47F; ( - Cold Holding). Chesse was above fill line. Person in charge removed cheese and placed inside cooler. Corrective Action Taken Admin Complaint

Basic - Clean linens stored in improper location. On top of the breader mix. Person in charge removed. Corrected On-Site

Basic - Floor area(s) covered with standing water. At hot prep. Person in charge mopped up. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket was not upside down. Person in charge took and hung to dry. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice accumulation.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several soiled wiping clothes on prep tables. Person in charge removed all. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Blocked by cart. Person in charge removed cart. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers2: ribs, rice, veggies with butter 53F; ( - Cold Holding). Per person in charge items had gone into cooler at 1pm, now 1:30 pm. Items were placed into reach in freezer. 2nd temp 30 minutes later was 42F. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Person in charge placed hose Bibb on hose. Corrected On-Site

Intermediate - No soap provided at handwash sink. Missing at hand washing sink by dish washer. Person in charge refilled paper towels. Corrected On-Site

Basic - Ice bucket/shovel stored on floor/dirty surface between uses. Ice bucket hanging on black/mold like surface. Person in charge removed ice bucket. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Standing water in lowboy. Person in charge dried with towel. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Dry catfish breading not labeled. Person in charge labeled. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Bowl on top of lettuce. Person in charge removed bowl. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed person drink and then not wash hands and place new gloves on. Addressed immediately and person washed hands and put gloves on. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At server station; Server; butter 46F; ( - Cold Holding) Butter out 1 hr. Placed inside reach in cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at both hand washing sinks. Person in charge placed new paper towels at sink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal speaker on case of meat. Person in charge removed speaker. Corrected On-Site

Basic - Plumbing system in disrepair. Hand washing sink in dish is leaking.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine reaches 147F. Manual ware washing station set up. Company called to fix dishmachine. Dishmachine was fixed during inspection. Temperature was 187F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge tossed in dish. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of dishwasher. Person in charge discarded. Corrected On-Site

Basic - Floor area(s) covered with standing water. Standing water on floor to entrance of kitchen and in front of grill.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipperwell was off. Person in charge turned on. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop was face down on floor. Person in charge hung to dry. Corrected On-Site

High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Sauces are cook chilled, sauce at 110°F during inspection. Person in charge began reheating sauce to bag items at appropriate temperature. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb by dishwashing area missing vacuum breaker with red hose attached.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels unable to be dispensed in meat cooler. Person in charge changed batteries during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting on clean dish storage rack.

Basic - Food stored in a location that is exposed to splash/dust. Tomatoes stored in make top under salad storage exposed to condensation drip. Person in charge lidded items. Also, bags of sugar stored under wet nesting items in clean utensil area. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sink by baking station. Person in charge posted during inspection. Corrected On-Site

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). At the time of inspection, single service items stored outside of restaurant in a not fully enclosed area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and ceiling above prep area by walk in with debris buildup.