TEXAS ROADHOUSE

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw pork stored inside walk in cooler with expiration date of 3/31/26. Operator discarded. See stop sale.

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. Observed opened gallon of 2% milk stored without date marking. Per operator, milk opened yesterday. Operator put date marking on milk. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water on floor at cook line, next to dish pit, and inside walk in cooler. Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between prep tables at cook line. Operator removed. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. Cut green- large can-101 oz. Employee removed to be return

High Priority - Live, small flying insects found. Two flying insects on storage area in rear/kitchen. Employee killed flies, clean and sanitized area. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing gloves, wiped out gloves with a wiping cloth, then continue touching ready to eat food without changing gloves and washing hands. Manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 1)Expo station-; garlic butter (49F - Cold Holding); whipped butter (48F - Cold Holding), per employee food held less than 4 hours. Observed food stored above the rim line. Employee removed food out of temperature and stored inside lower cooler for a quick chill. 3) flip top- ; mozzarella shredded cheese (47F - Cold Holding); in house cessar dressing (48F - Cold Holding), per employee food held less than 4 hours. All items moved to a working unit for a quick chill Corrective Action Taken

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. 2) flip top-; hot dogs (63F - Cooling from ambient- per employee , more than 4 hours. ) Employee discarded.

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. 2) flip top-; hot dogs (63F - Cooling from ambient- per employee , more than 4 hours. ) see stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 2) grill station-; lemon butter (110F - Hot Holding); liquified butter (112F - Hot Holding), per employee food held less than two hours. Employee reheated on microwave to 166F. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack-Observed large food container stacked wet, employee start removing from piles Corrective Action Taken Repeat Violation

Basic - Floor area(s) covered with standing water. Bar area, below dishwasher, employee dried floor Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. One knife between flip tops in cook line. Employee removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Expo station- two serving spoons on water temperature (80F) , employee removed. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sink and Surface

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage table- Metallic food containers stacked wet, employee removed from piles. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Bar area, employee removed. Corrected On-Site

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer Bucket (00-sink and surface) . Employee made new solution, chlorine sanitizer at 100 ppm. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 140F) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared,or portioned today. Fry station-portioned pork (52F - Cold Holding); portioned baked potatoes (49F - Cold Holding), observed food stored above the rim line. Per operator food held less than 4 hours, employee moved food out of temperature and stored in lower cooler for a quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Bar area- racks of glasses in front of sink, employee removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee provided. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Bar area, two plastic jars under soap dis, employeeremoved. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Forks and spoons by storage area, employee inverted. Corrected On-Site

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning - From follow-up inspection 2024-10-02: Observed dishwasher is out of service, per operator parts has been ordered.,triple compartment sink has been used for proper sanitation of equipment Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink, Employee provided Corrected On-Site

Intermediate - No soap provided at handwash sink. Next to triple sink, Employee provided. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board - salad station in cook line, Employee removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer- bags of pasta, touching box of raw salmon on same shelf. Employee placed pasta above raw salmon Corrected On-Site

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. Dishwasher- kitchen area (Chlorine 10ppm); Dishwasher-bar area (Chlorine 10ppm), technician arrived during inspection and fixed both machines, chlorine sanitizer at 50 ppm. Corrected On-Site Repeat Violation

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Bar area, employee washed hands, after used in use towel to dry hands. Manager provided paper towels and after instructed, employee washed hands. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three flying insects landing around bags of yellow and red onions. One flying insect landing on one yellow onion, employee discarded onion, cleaned and sanitized area. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Salad station-cut lettuce (52F - Cold Holding); shredded mozzarella cheese (58F - Cold Holding); in house made Caesar salad dressing (55F - Cold Holding); feta cheese (57F - Cold Holding), per manager food held less than 4 hours, manager add ice for a quick chill Advised operator not to stored TCS foods inside unit , until technician verifies proper cold holding temperatures of 41F or below. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gravy (121F - Hot Holding), per manager food hot held less than 2 hours, observed gravy stored on double panel, employee reheated to 165F and stored on single panel. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area, manager provided Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Expo station- plastic cup inside diced onions, Employee removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Several piles on meat containers stacked wet, prep table in front of dishwasher area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. E Expo station, ice cream scoop and serving spoon on water temperature (80F) , employee removed Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of water, inside reach in freezer, manager removed. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Expo station-Soup spoons and salt shakers, Employee inverted. Corrected On-Site

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed bread plates on outside patio in dining room tables. Employee removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Smart power sink and surface testing strips for triple sink sanitizer

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Along cook line, Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee packing food, operator provided Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Bar area HWS

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Floors not maintained smooth and durable at ware washing area and cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease.

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. After 3 attempts, observed chlorine sanitizer at 0ppm at bar dish machine. Advised operator to manually sanitize until unit is repaired. Operator stated will run all bar glass wear through high temp machine. High temp machine operating at 160°F. Operator stated contacting technician for service. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.

Basic - Water draining onto floor surface. Observed water leaking from pipe at kitchen hand sink across from grill station.