TEXAS ROADHOUSE

Observed the following foods cold held at above 41 degrees in the main kitchen: several cheeses (sauce, shred or sliced), tomatoes, lettuce, bleu cheese crumbles, multiple bags of rice, green beans and whipped butter in main kitchen (locations on page 2) CA: Cold TCS food shall be stored at 41 degrees F or below. COS: PIC cooled foods down to 42, 46, 43, 44 within an hour and bleu cheese to 49

Observed old food/debris on food contact surface of multiple plates, bowls, metal containers and pans stored as clean on shelf next and under steam tables, on shelf in bar, on shelves for clean dishes in dishwashing area, above grill prep ice bath and under prep counters in grill prep area in main kitchen. Observed deep stains on large cutting board stored on prep sinks in main kitchen. Observed several sheet pans stored on clean shelves in main kitchen and sheet pans racks in direct contact with breads with excess buildup of black residue on food contact surface. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC removed some dishes to be rewashed. Must be corrected by cleaning or replacing by Jan 2nd

Observed excess black residue on lid inside ice bins in server line of main kitchen. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch COS:PIC cleaned lids

Observed several clean dishes (plates, bowls, metal pans and containers) stored wet stacked on shelves throughout main kitchen -not being adequately drained air dried prior to stacking. CA: After cleaning and sanitizing, equipment and utensils. Shall be air-dried or used after adequate draining before contact with food.

Observed staff switching tasks and changing gloves without washing hands. CA: ood employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready-to-eat food

Observed employee beverages placed on food contact surfaces and prep lines. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed cooked steak in togo box stored on top of fresh, uncut vegetables in walk in cooler. CA: Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection

Observed small portion cup being used to scoop salad dressing, large plastic bin with no handle being used to scoop dry goods, observed lemon tongs handles stored in food product. CA: Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container

Observed open employee cup next to serving line. Observed multiple employee cups with lids stored on serving lines and near food. Observed outside food on prep table area.

Observed handwashing sinks without paper towels. CA: Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels or a continuous towel system that supplies the user with a clean towel.

Observed containers of ready to eat foods in reach in coolers and walk in cooler without lids or overhead protection.

Observed debris on multiple metal bins and glasses sorted in areas reserved for clean dishes. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch

Observed Multiple prepared food items stored in walk in cooler held past disposition date. CA: Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen.

Observed racks of ribs being thawed by ambient temperature on countertop. CA: Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or Completely submerged under running water.

Observed Sanitizer solution not reaching proper ppm. CA: Facility shall use a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n)

Observed buildup on debris on walls, floors, grill hoods, etc. CA: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

Observed Men's Restrooms wall, floors, doors not cleaned. CA: Cleaning Plumbing Fixtures- Handsinks, Urinals & Toilets (C) (h) Cleaning of Plumbing Fixtures. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.

Observed broken tile around floor drain in ware-washing area CA: Maintain physical facilities; floors shall be made of smooth, easily cleanable surfaces

Observed Ice scoop stored with handle touching ice. Observed small portion cups being used for scoops. CA: Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container

Observed clean dishes not being air dried prior to stacking. CA: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils Shall be air-dried or used after adequate draining before contact with food

PIC unable to provide test strips. CA: Test strips shall be used to ensure proper sanitizing level.

Observed roof of ice machine with black residue accumulation CA: All food contact surfaces shall be cleaned and sanitized prior to use

Observed flies and other flying insects in kitchen area CA: Maintain insect control devices