TEXAS ROADHOUSE

High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. 3 compartment sink tested 0 ppm lactic acid, manager remade tested 1875 lactic acid. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prime rib 130 F in hot holding unit.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near ice machine.

Basic - Equipment in poor repair. Reach in cooler gasket torn.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table, manager removed. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water, manager turned on water at time of inspection. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook handle phone, remove glove then grab new gloves with out hand wash. Spoke with cook and they washed their hands before wearing new gloves. Corrective Action Taken

High Priority - Live, small flying insects found observed one fly in prep room land on multiple pans. Operator removed pans to be washed at time of inspection. Operator removed fly at time of inspection. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed dish detergent stored next to seasoning on cooks line. Operator moved detergent during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bib on cooks line without vacuum breaker at time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting boards in kitchen are stained at time of inspection. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand squeegee stored in bar hand wash sink. Employee removed during inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment strips damaged and will need to replace.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee black bag stored over shelves used for clean dishes at time of inspection. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal food containers in prep room at time of inspection. Repeat Violation

Basic - Single-service articles improperly stored. Observed single use patty paper stored next to hand wash sink under soap dispenser in prep room. Employee moved patty paper during inspection to avoid contamination. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushrooms stored over ready to eat foods in walk in cooler at time of inspection.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wash cloth on cooks line during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese 50 F, cut tomatoes 49 F in reach in cooler on cook line. Employee placed on ice at time of inspection. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoon not all handle up.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Employee removed at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine. Repeat Violation

Basic - Food stored on floor. Box of fries on floor in walk in freezer. Employee removed at time of inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old label on container near dish machine. Manager removed at time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 46 F, Chicken 45 F in reach in cooler. Operator placed on ice at time of inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to garlic butter, employee removed at time of inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employees eating on prep table.

Basic - Employee with no hair restraint while engaging in food preparation.observed employee prepping food with no hair restraint, employee placed on hair restraint at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from walk in cooler.

Basic - Old labels stuck to food containers after cleaning. Old labels on containers across from walk in cooler.

Intermediate - Employee applied hand antiseptic in place of washing hands as required. Observed operator put on gloves without washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink across from walk in cooler blocked with with broom, removed at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink across from walk in cooler, employee replaced at time of inspection. Corrected On-Site

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. Employees signed at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plate in container of flour operator removed at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, operator removed at time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over margarita mix in walk in cooler, operator removed at time of inspection. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee cooking food with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers over 2 compartment sink.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in eggs, operator removed at time of inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on containers over 2 compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in handwash sink in walk in cooler, operator removed at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Portion cup in sauce, operator removed at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with with food contact equipment. Operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Open dumpster lid. Operator closed at time of inspection. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Operator removed. 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. Milk in walk in cooler not date marked.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf in kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting across from walk in cooler.

Basic - No copy of latest inspection report available.

Basic - Open dumpster lid. Manager closed at time of inspection. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Sanitizer bucket on floor in kitchen. Manager removed off of floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Mushroom seasoning not labeled, employee labeled at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temped cut leafy greens (56 - Cold Holding); shredded cheese (56 - Cold Holding) at 3:30pm. Per operator reach in cooler breaker was trip. Operator cut on reach in cooler at time of inspection. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Did not observed paper towels at hand washing sink in meat locker. Operator re-stocked paper towels at time of inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between equipment on cook line.

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on clean container lid. Located in ware washing area.

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Observed box of soufflé cup stored on the floor, located in To-Go area. Operator relocated item at time of inspection. Corrected On-Site

Basic - Stored food not covered. Observed flour and sugar stored in plastic containers uncovered. Located across from ice machine.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on preparation table not in sanitizer solution between uses.

Basic - Bowl or other container with no handle used to dispense food. Observed multiple plastic cups without handle used as scoop stored in flour, shredded cheese and Au Jus. Operator removed items at time of inspection. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water, temped at 90 °F. Operator cut on running hot water at time of inspection. Water met 135 °F requirements at time of inspection. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed To-Go containers not stored inverted to prevent from contamination. Operator inverted items at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed plastic containers storing flour and sugar without labels. Operator had containers labeled at time of inspection. Corrected On-Site