TEXAS ROADHOUSE

High Priority - Dented/rusted cans present. See stop sale. 1 can of chili sauce and 1 can of apple spread. Manager removed. Corrective Action Taken

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. Sink and service sani buckets found at 848. Manager will call to get serviced and will use an alternative sanitizer solution in the meantime. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Splatter inside. Employee cleaned. Corrected On-Site

High Priority - 5 Live, small flying insects found flying around soda nozzle at bar area. Managers actively trying to remove flying insects. Managers removed the flying insects when rechecked and will clean and sanitize food contact area. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Found at 0 ppm. Manager replaced bottle and reran and primed 2x. 0 ppm. Reran now found at 50ppm. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Trash can for family bathroom.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ribs 45F cold holding, cooked rice 48F cold holding, raw salmon 45F cold holding, raw shrimp 44F cold holding, cinnamon butter 55F cooling, found in grill cooler. Manager placed items in another cooler to rapid cool. Rechecked Salmon 42F cold holding, ribs 43F cold holding Corrected On-Site

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Cracked flooring in walk in freezer. - From follow-up inspection 2024-11-14: Time Extended - From follow-up inspection 2024-11-15: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer was turned over. 0ppm second check 100ppm Manager replaced on-site. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken on 63-65f cold holding. Recommend to rapid chill. Rechecked raw chicken 39f cold holding. raw salmon 46f cold holding recommended to rapid chill, rechecked salmon 40f cold holding. Corrected On-Site

Basic - Covered waste receptacle not provided in women's and unisex bathroom.

High Priority - 3 Dented cans present. See stop sale.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 147F Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Meat cooler Corrected On-Site

Basic - Cloth used as a food-contact surface. For cutting meat.

Basic - Employee beverage container stored above clean equipment/utensils.

Basic - Employee/ guest women's disability restroom missing covered trash container.

High Priority - Dented/rusted cans present. See stop sale. Dented can chili sauce 7lbs, Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cookline and bakery were blocked by ladder and trash can. Corrected On-Site

Basic - Floor area(s) covered with standing water. In dish pit area. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 60f cold holding , did time marking raw chicken 53-54f cold holding, Steak 54f cold holding , , out less than 2 hours placed in walk in freezer and replaced with new chicken and steak on line with ice 2nd temperature chicken 49f cold holding , steak 47-49f Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control placed out less than 1/2 hour ago Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Spatula stored in sink Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No high temperature thermometer to test high temperature dish machine

Basic - Bowl or other container with no handle used to dispense food. In dressing on line Corrected On-Site

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

Basic - Floor area(s) covered with standing water. By dish area. Let all three sinks out at once

Basic - Food storage container/container lid cracked or broken.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Was on floor employee moved Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer in sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front sink Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. 2 cutting board no longer cleanable Corrected On-Site Repeat Violation

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Outside store area, grease on floor

Basic - Reach-in cooler shelves with rust that has pitted the surface. Far left cooler with catfish rusted

Basic - Working containers of food removed from original container not identified by common name. Spices on cooks line Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Test strip was used to measure temperature - temp gauge 140°F

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

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

Basic - Food storage container/container lid cracked or broken. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Unit is located at wait station. Corrected On-Site

Basic - Wiping cloth smart power ammonium compound sanitizing solution not at proper minimum strength. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Corrected On-Site

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Drawers on line with rusted surfaces - From follow-up inspection 2021-11-16: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery, parsley, mushrooms, over hard boiled eggs and sour cream - From follow-up inspection 2021-11-16: Time Extended