TEXAS ROADHOUSE

Basic - Employee with no beard guard/restraint while engaging in food preparation. Food handler employees on cook line with facial beard preparing food with no beard guard

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth at wait station not stored in sanitizer solution bucket. Moved by manager. Corrected On-Site

High Priority - Live, small flying insects found One flying insect at end of front service line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork ribs (45F - Cold Holding); in reach-in cooler drawer below grill. Operator stated they were brought out on cart about 10 minutes prior from walk-in-cooler. Operator stated drawer will stay closed to chill ribs. house made honey butter (47F-50F - Cold Holding) in bottom of reach-in cooler at front steak display case. Operator stated employee may have had tray out recently. Employee placed tray of honey butter in walk-in-cooler to chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Holster for soda gun in bar area soiled. Operator had employee clean during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf in back room unable to properly air dry Repeat Violation

Basic - Equipment in poor repair. Gasket on reach-in cooler below steak display case at front area torn. Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water in areas of floor throughout back of restaurant. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-coolers and walk in freezer soiled. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bluetooth speaker stored on shelf above raw beef prep table in meat walk in cooler

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dish machine only reaching 135F. Person in charge connected chlorine solution now dish machine is sanitizing properly. Dishwasher retested at (chlorine 100ppm) 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. Observed employee in dish area handle soiled dishes then put away clean dishes with no hand wash. Person in charge addressed employee with proper handwashing techniques. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board hanging in dish area with grooves and no longer smooth and easily cleanable. Person in charge voluntarily discarded. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup on shelf above food items on cook line. Observed employee cup on shelf in side bakery station. Person in charge moved all employee items to designated areas. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water by meat walk-in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled gaskets on reach in cooler on cook line across from grill station. Soiled gaskets on reach in cooler in designated to go area. Soiled handle on microwave.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry. Repeat Violation

Basic - Employee with ineffective hair restraint while engaging in food preparation. Food service employee with ineffective , hair restraint. ( long braided air)

Basic - Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard. meat prep room.

Basic - Floor area(s) covered with standing water. Significant standing water on floors . Dish Machine line. Prep line. Walk in cooler.

Basic - Food stored on floor. Salt bag on floor in water softener room. Moved by manager Corrected On-Site

Basic - Stored food not covered. Uncovered sauce containers in walk in cooler. Covered by manager. uncovered lemons , limes at bar. Covered by manager. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : wait station. Moved by manager Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee cutting meat touch phone and proceeded to continue to cut meat. Inspector spoke to manager regarding hand washing. Employee removed gloves and washed hands properly. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line deeply grooved. Manager stated they have more in stock area to replace. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with watch on.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed High temperature dish machine at 147F. Manager placed chemical sanitizer for dish machine and will utilize chemical sanitizing not High temperature. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee with gloved hands engaging in food preparation pull pants up and proceeded to continue to engage in food preparation. Spoke to manager and she intervened and employee removed gloves and washed hands properly. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored in hand sink located in meat cooler. Manager removed container from hand sink. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple deeply grooved cutting boards throughout kitchen. Repeat Violation

Basic - Food stored on floor. Observed bucket of chicken base stored on floor in walk-in cooler. Observed bag of onions stored on floor near ice machine. Manager removed and stored both chicken base and onions properly. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards throughout kitchen with deep grooves no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink at soda station on service line at entrance of kitchen. Manager removed and stored properly. Corrected On-Site

Basic - Equipment in poor repair. Observed walk-in door gasket to be torn.

Basic - Single-service articles improperly stored. Observed in bakery single service containers stored on floor under table in middle of bakery. Manager properly stored containers Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen Raw chicken being thawed under heat lamp located near bakery prep table. Employee removed and placed in walk-in cooler. Corrected On-Site

Basic - Faucet/handle missing at plumbing fixture. Hand wash sink on service alley nearest dish area has a broken knee lever. Water supply still functional.

Basic - Floor soiled/has accumulation of debris. Walk in cooler nearest to the office has an accumulation of slurry left over from cleaning products on the floor. Operator cleaned during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Dipper well on service alley has utensils stored in standing water. Temp 73°F. Operator turned on dipper well. Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live small flying insect in dish area. Observed 2 live small flying insects in service line. Observed 6 live small flying insects in bar area. Observed 5 live small flying insects in dining area. Observed 4 live small flying insects in restrooms. Warning - From follow-up inspection 2021-10-08: 4 live small flying insects on service line during callback. All 4 killed onsite by operator. Admin Complaint Corrected On-Site