TEXAS ROADHOUSE

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. -dishwasher Warning

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. 144°f, ran again 160.7 Corrected On-Site Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -establishment is doing cook-chill for green beans that is not on the approved HACCP plan. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice bin at server station. Warning

Basic - Drain cover(s) missing at prep sink in kitchen Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils under prep table Corrected On-Site Warning

Basic - Floor drain draining very slowly in bar area. Warning

Basic - Ice buildup in walk-in freezer. Warning

High Priority - Employee failed to wash hands when changing gloves after touching raw fish.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw steak (44F - Cold Holding), after 30 minutes was 41 F -cut lettuce (54F - Cold Holding), after 30 minutes was 48. housemade ranch dressing (48F - Cold Holding), after 30minutes was 39...all held less than four hours per operator. Operator moved to walk in cooler for quick chill. Corrected On-Site

High Priority - Vacuum breaker at hose bibb at incorrect location.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -servers on front line scooping ice, making drinks, salads

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on top of can storage rack -slicer on back line -interior of soda gun nozzle at bar -ice scoop holder at bar

Intermediate - Handwash sink used for purposes other than handwashing. -ice in handwash sink by dish area.

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in Caesar dressing in reach in cooler on cook line. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. -by dumpster area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -spoons on front line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -in kitchen on storage rack near dish area. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -reach in freezer in bakery area. ** -in reach in cooler on front lineCorrected On-Site** Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpacks on boxes of beef in beef walk in cooler -shoes under prep table on cook line** -cellphone on top of bags of flour in bakeryCorrected On-Site** Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -servers on front line scooping ice, making drinks, salads wearing bracelets and watches

Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. -containers on back line over veggie prep table.

Basic - Equipment in poor repair. -walk in freezer door

Basic - Floor soiled/has accumulation of debris. -under fryers and cooking equipment on cook line

Basic - Floor tiles missing and/or in disrepair. -at entry to walk in beer cooler

Basic - Ice buildup in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. -between veggie wash sink and prep table.

Basic - In-use utensil stored in sanitizer between uses. -knife in baking area. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -by cook line. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of fryer cabinets on cook line -filters on hood suppression system

Basic - Open dumpster lid at time of inspection

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -in reach in cooler in bar Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. -employee peeled and cut onions without washing

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. -at bar

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored next to dry rice under prep table in kitchen Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by veggie prep table

Basic - Waste line missing at soda gun holster at bar. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. - green beans

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - approx 10 around bar area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - manager states <1 hour. Moved items to another cooler. - ribeye (46F - Cold Holding); - porterhouse (47F - Cold Holding) Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. - meat walk in, hose connected for cleaning. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drinks on shelf over meat processing table in walk in cooler Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - employee bottle drink in cooler. Manager removed Corrected On-Site

Basic - Waste line missing at soda gun holster.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled egg (51F - Cold Holding); shredded cheese (55F - Cold Holding); bleu cheese dressing (55F - Cold Holding); ranch dressing (55F - Cold Holding); chopped hard boiled eggs (55F - Cold Holding) Operator discarded. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 hose bibbs located in dish area. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards in back prep area. Can opener Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small trace of black substance in corner of ice machine bin. Warning

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in ranch dressing in walk-in cooler. Corrected On-Site Warning

Basic - Food stored on floor in walk-in freezer. Warning

Basic - In-use ice scoop stored on soiled surface between uses. Ice paddle stored directly on top ice machine. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line. Warning