TEXAS ROADHOUSE

8-2B: .07(6)(c)Observed spray bottles of cleaner stored on shelf above food service containers Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: spray bottles relocated so that they are not above food service containers

6-1C: .04(6)(d)Several containers of buttermilk ranch made by the facility did not reach 41 degrees Fahrenheit or less within 4 hours. Several Pans of cooked rice did not reach 41 degrees Fahrenheit within 6 hours. (See temp log). Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P)

Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: All items discarded

11A: .04(6)(e)Observed facility stacking food items in pans on top of each other such as ranch and cooked rice while still cooling in large quantities. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Items discarded due to being out of temperature.

12B: .03(5)(i)Observed several employees working in the kitchen participating in food prep without proper beard restraints. 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: Employees configured clean hair nets for beard restraints.

14B: .05(10)(a)Observed pans wet-stacked in the dish area. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Pans sent back through the dish machine to be washed, rinsed and sanitized.