TEXAS ROADHOUSE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (47F - Cold Holding); sliced American (54F - Cold Holding), moved to freezer Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Deli container in sugar bin, removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items over bags of potatoes next to walk in, removed Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on grill handling raw meat changed gloves with no hand wash in between, discussed proper procedures with staff, employee washed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut leafy greens (45F - Cold Holding) salad dispenser, system currently in defrost mode. buttermilk (60F - Cold Holding) at breading station, held less than 4 hours, staff added ice, discussed adding to time as a public health control, form emailed to operator Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Cart wheel caster in hand sink next to walk in freezer, removed Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on top shelf on cook line not covered, plastic lid placed on top Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf over cook line, removed Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on grill with metal bracelet, removed Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Meat cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Chewing gum on shelf above cooler on cook line, removed Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stacked clean side plates located in dining room and accessible to customer reach not protected. Operator inverted all plates Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Servers station. Per operator, cutting boards are replaced on a quarterly basis. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar with ice, used as dump sink, sink cleaned Corrective Action Taken

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Dish machine at bar not dispensing sanitizer, operator corrected, chlorine 50ppm Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coat on box of potatoes, removed Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on storage racks

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from Grill-sliced American (61F - Cold Holding); shredded jack (50F - Cold Holding); raw comminuted beef (50F - Cold Holding), held less than 4 hrs, operator voluntarily discarded Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer next to entrance to kitchen, label added Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on shelf in beef walk-ice cooler over food, removed Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under tables in to go room

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles near a/c vents. Trash on floor under equipment behind bar

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on boxes of peanuts, operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: sliced tomatoes (45F - Cold Holding); sliced American (49F - Cold Holding), operator placed ice bags on items, retemp tomatoes 42F, sliced American cheese 41F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cook line stained

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on top of open box of gloves, phone removed and top layer of gloves disposed of Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line with no beard guard, employee added guard during inspection Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor at ice machine, bucket cleaned and sanitized during inspection Corrected On-Site

Basic - Water softener salt (food) stored in a location that is not clean and dry. Bags of water softener salt stored on floor, bags moved to shelf during inspection Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board adjacent of fryers

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink above three compartment sink Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack

Basic - Single-service articles improperly stored. -boxes of single service items on floor Operator moved items during time of inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed carrots over washed celery in walk-in cooler Operator rearranged during time of inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at prep station adjacent of cooks line

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flies observed in bar area not landing on any food or clean service.

Intermediate - Handwash sink not accessible for employee use at all times. Meat room. Items removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs in walk in cooler. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on rack in meat room and prep area. Items moved. Corrected On-Site