TEXAS ROADHOUSE

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (Person in Charge) discarded the food items.

12C: .04(4)(m)Observed multiple in-use wet wiping cloths stored in sanitizer buckets containing too low of a sanitizer concentration. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC remade the sanitizer buckets to contain an adequate concentration of sanitizer.

12B: .03(5)(g)Observed multiple employees with watches/jewelry on wrists. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employees removed the watches/jewelry from their wrists.

12C: .04(4)(m)Observed multiple in-use wet wiping clothes stored in sanitizer buckets containing too low of a sanitizer concentration. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Person in Charge (PIC) remade the sanitizer buckets to the appropriate concentration and placed new cloths in the buckets.

4-2B: .05(6)(l)Hot water dish machine that is actively used observed at 148.9 deg F. PIC (Person in Charge) called technician to repair unit. PIC prepared sanitizer solution for the final sanitation step until unit is repaired and able to rinse at minimum temperatures of 160 deg F. Ensure unit is repaired by 2/21/2025. 1. The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: (i) For a stationary rack, single temperature machine, 165°F (74°C);Pf (ii) For a stationary rack, dual temperature machine, 150°F (66°C);Pf (iii) For a single tank, conveyor, dual temperature machine, 160°F (71°C);Pf or (iv) For a multitank, conveyor, multitemperature machine, 150°F (66°C).Pf

6-1C: .04(6)(d)Multiple shallow pans of chili on speed racks did not reach 70 deg F within 2 hours of cooling. See temperature observations. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: PIC discarded all pans of chili 70 deg F or above.

12B: .03(5)(i)Observed multiple food handlers on hot line and PIC without beard restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: PIC provided to food handlers and donned beard restraints.