TEXAS ROADHOUSE

High Priority - Toxic substance/chemical improperly stored. Sanitized bucket stored directly on the floor. Manager place sanitized bucket 6 inches off the floor. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at bare area has items stored in sink

Basic - Drain cover(s) missing. At dishwasher area

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cooked line interior is soiled

Basic - Observed both working microwave on cook line interior is soiled with old food debris. Operator clean and sanitized both interior microwave Corrected On-Site Repeat Violation

Basic - Observed ice bin beverage station interior edges are soiled with little bit of black like substance. Operator got a sanitize rag and wipe down the edges of the interior of ice bin Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave on Cook line interior is soiled with old food debris Repeat Violation

Basic - Observed drink station ice bin interior is soiled with black and brown substance. Observed ice machine interior dispenser is soiled with brown like substance

High Priority - Observed 1 live fly in kitchen area. Call the office talk to Kathryn she stated next unannounced routine inspection

Intermediate - Observed can opener blade soiled with old food debris. Operator corrected Corrected On-Site

Basic - Ceiling vents in dish area has accumulation of dust. Operator corrected Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Observed microwave on cookline interior roof is soiled with old food debris

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to prep table on back wall area Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Large blue cutting board scored up.

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

Basic - Floor area(s) covered with standing water. Standing water throughout kitchen Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment in dough prep area. Operator moved Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On rear prep line. Wet wiping cloth stored on countertop between uses. Operator moved Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink in meat cutting walk in cooler. Operator restocked dispenser Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board over can rack is grooved and no longer cleanable.

Basic - Floor area(s) covered with standing water. Standing water on floor beneath dish area.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws on bar surface in reach of customers not individually wrapped or protected.

Basic - Unclean building components, attachments or fixtures. In meat cutting walk in cooler. Condenser fan covers have an accumulation of dust

High Priority - Spray hose at dish mop lower than flood rim of sink. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken 55° cold holding Operator discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken tenders 55° cold holding 2 lb operator discarded

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. Milk and half and half not dated opened yesterday Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards several Can opener blade cos

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweatshirt at bar Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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

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