TEXAS ROADHOUSE

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at the bar and on rack in kitchen area. Operator removed.

Basic - Bowl or other container with no handle used to dispense food. In flour container. Operator removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in back kitchen area soiled

Basic - Food stored on floor. Fry oil on floor in dry storage. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Blodgett oven in the kitchen soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard soiled

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler at front counter.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in back kitchen area

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Above cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -Under wait station soda station.

Basic - Food-contact surface not smooth and easily cleanable. -Sponge used on margarita applicator at bar. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in wait station cooler.

Intermediate - No soap provided at handwash sink. -In warewash. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -Green cutting board. Manager discarded.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in small reach in cooler on cookline.

Basic - Water leaking from pipe and/or faucet/handle. -At three compartment sink.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live on cookline.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Green cutting board.

Basic - Cutting board has cut marks and is no longer cleanable. -White cutting board. Manager discarded. Corrected On-Site

Basic - Drain cover(s) missing. -Under soda station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Helmet with clean pans. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets.

Basic - Ceiling tile missing. Over cookline.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. -Salad prep. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in freezer gasket torn.

Basic - Floors not maintained smooth and durable.

High Priority - Toxic substance/chemical improperly stored. - sanitizer bucket next to food items in kitchen area. - -Spray bottle of sanitizer hanging on dirty linen can. - spray bottle stored at front bar next to a blenderCorrected On-Site Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Hose Bibb under dish machine

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. - Red, Green, yellow Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink stored next to clean blender at front bar. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. - walk in cooler Corrected On-Site Repeat Violation

Basic - Floors not maintained smooth and durable. -Floor on cooks line

Basic - Ice buildup in walk-in freezer, reach in on cooks line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -green, white

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - cold holding unit on cooks line next to salad station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 50f, Pork chops 50f. Less than 4 hours. Advised to rapid chill. Manager placed in rapid chill. AÂ "Please be aware repeat High Priority Violations could result in Administrative Action on your next routine inspection" Corrective Action Taken Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board. Corrected On-Site

Basic - Drain cover(s) missing. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep cook.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Plate cooler.

Basic - Silverware/utensils stored upright with the food-contact surface up. Corrected On-Site

Basic - Stored food not covered. Ham base in walk in cooler. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw beef stored over raw pork in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 50f, Ribs 49f. Less than 4 hours. Manager moved to walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Green cutting board. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -Cheese scoop and salad dressing scoop. Corrected On-Site

Basic - Drain cover(s) missing. -By rear exit door.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Walk in freezer. Door wasn't closing all the way, manager fixed door. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Butter scoop in 68f water. Corrected On-Site

Basic - Stored food not covered. -Butter in walk in cooler. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At front expo. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Apple spread.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bakery.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Under rear handsink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave on cookline. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in wait station cooler.

Basic - Stored food not covered. Cheese in walk in cooler. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - employee cleaning equipment told to wash hand before return to Cookline. Corrective Action Taken

High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strenght listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. - temperature dishwasher machine not reaching proper temperature, manager was working on machine when inspection started.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Manager stopped server and asked to wash hands. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - green cutting board stained - can opener blade

Intermediate - Handwash sink not accessible for employee use at all times. - block with trashcan Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - display unit gasket

Basic - Old labels stuck to food containers after cleaning.

Basic - Vending machine exterior soiled. - display unit gasket