TEXAS ROADHOUSE

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. Dishmachine at bar 0ppm Cl. Manager corrected sanitizer hose in sanitizer and dishmachine showed 50ppm CL Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves took dirty pans to dishwash area then returned to cookline and handled cooking utensils and prepared food, without removing gloves, washing hands and putting on clean gloves. Employee wearing gloves breading raw chicken then handled cooking equipment without removing gloves, washing hands and putting on clean gloves. Employee wearing gloves touched apron and put hands on waist, then handled cooking equipment without removing gloves, washing hands and putting on clean gloves. Employee wearing gloves touched waist and face then touched Ready-To-Eat lettuce. Employee wearing gloves on cookline using cellphone, removed gloves then left cookline and returned to Cookline and handled cooking utensils end put on gloves without washing hands. Discussed with Manager. Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing gloves in back prep area handled trash can then returned to handling raw Chicken, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato Skins 48F on cook line drawer for one hour previously in walk-in-cooler. Manager put potato skins back in walk-in-cooler 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 cannot be determined. Seasoned butter in squeeze bottle kept on time but no time mark.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb under hand wash sink in back prep area dose not have a vacuum breaker. Manager placed vacuum breaker on hose bibb Corrected On-Site

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Prime rib roast Hot holding 126F. Manager instructed employee to bring roast to 130F. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Two milk containers in walk-in-cooler open the day before with no date mark.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.

Intermediate - Packaged food not labeled as specified by law. Container of food removed (flour and sugar ) from original container not labelled with name of contents.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (flour and sugar ).

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with grooves in kitchen.

Basic - Dumpster overflowing garbage. Garbage bin with bottles over the top rim of garbage bin and open.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Two Male employee handling food with beard and no beard guard.

Basic - Floor area(s) covered with standing water. Standing water on floor in back prep area.

Basic - Floor not cleaned when the least amount of food is exposed. Food and broken dishes on floor of walk-in-freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves on cookline soiled with remaining food.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior handle of microwaves on cookline soiled.

Basic - Old food stuck to clean dishware/utensils. Old food in portion dish on cookline. Food in clean bins on clean dish rack Employee removed. Corrective Action Taken

Basic - Open dumpster lid. Dumpster lids open behind establishment and missing drain plug on one of the dumpsters.

Basic - Plumbing system in disrepair. Plumbing disconnected at hand wash sink. Manager reconnected. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Single service aluminum trays no inverted. Take out large portion cups no inverted at server line. Manager inverted cups. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in the bottom of several reach in coolers on cook line.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in kitchen made of concrete and not sealed.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( lemons ) stored over ready-to-eat food ( Ready-To-Eat potato's ) in walk in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on on prep tables.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitize bucket on floor in front kitchen

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: 1 fly by the walk-in freezer door.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed staff on the cook line, hike pants and walk off the line, immediate come back and continue working.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: on the cook line shredded cheese 47, boiled egg 46, shredded cheese 53°. Ice bags were added, unit swap was recent. Corrective Action Taken Warning

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed: multiple are paper copies.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a hat on the wait station prep table.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in drawer at cook line chicken at 48F that, Pork at 56F and Fish at 56 that all had been on the line for one hour. Manager had ice placed on Chicken, pork and fish. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drink in walk-in-freezer stored above food served to public and not properly identified. Manager removed from walk-in-freezer Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed hole in floor on cook line showing unsealed concrete.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce ( Lemons, ) stored over ready-to-eat food ( pickels) in walk in cooler . Manager relocated pickles Corrected On-Site