TEXAS ROADHOUSE

Basic - Employee eating in a food preparation or other restricted area- educated operator - employee moved to dinning room. Corrected On-Site

Intermediate - Observed: Handwash sink used for purposes other than handwashing. At handwashing sink by dishwashing area- empty spray bottle inside sink- operator removed. Corrected On-Site Priority: Intermediate

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone over flip top cooler and prep counter at cookline - operator removed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At back prep area- knife between prep counters - operator removed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Whole meat roast hot held at less than 130 degrees Fahrenheit. At hot box- prime rib 120F- hot holding - food out of temperature for 7 hours- see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line- Sour cream 45F- cold holding, cinnamon butter 45F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator discarded product. Repeat Violation

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. At hot box- prime rib 120F- hot holding - food out of temperature for 7 hours- see stop sale.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observe sink and surface sanitizing less then required range due to water dripping in sink and diluting sanitizer. Operator dump water and refill sink and sanitizer at proper level Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Draw refrigerator ; Beef (48-52F - Cold Holding). Refrigerator was unplugged and food there less then 2 hours Operator plugged in the refrigerator. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above ready to eat carrots in walk in cooler. Operator discarded carrots Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at hand wash sink in ware washing area. Operator made dispensable Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in 2 door reach in on cook line. Operator removed Corrected On-Site

Basic - Ice buildup on boxes in walk-in freezer.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting boards in ware washing area. Operator discarded and replaced Corrected On-Site

Basic - Food stored on floor. Bagged Ice stored on floor in walk in freezer. Operator removed and discarded Corrected On-Site

Basic - Plumbing system in disrepair. Hand wash sink in ware washing area leaking. Discussed with operator

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on rack in meat walk in cooler. Operator removed Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in prep area. Operator removed cleaned and sanitized Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ranch (49°F - Cold Holding) Observed in an ice bath with ice too low on sides of container. Chef added more ice. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed a cooling rack full of deep containers on prep area with cooked ribs at 10:19am (108°F cooling) Per operator product cooling for approximately 45 minutes. Operator moved to inside of walk-in cooler. rechecked at 11am (92°F cooling). At the current cooling rate product will not cooled to 70°F within two hours. Operator moved cooling rack to walk-in freezer. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items inside small reach in cooler expo, cheese (53°F - Cold Holding); butter (53°F - Cold Holding); sour cream (53°F - Cold Holding). Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items inside small reach in cooler expo, cheese (53°F - Cold Holding); butter (53°F - Cold Holding); sour cream (53°F - Cold Holding). Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed several cases with unwashed mushrooms and unwashed broccoli stored above cooling racks with RTE food like cooked rice, Mac and cheese, pulled pork. Inside walk-in cooler.