Texas Roadhouse

Observed employee handling dirty dishes and then touch clean dishes without washing their hands in between. CA: Food employees shall clean their hands and exposed portions of their arms immediately after handling soiled equipment or utensils. COS: PIC had employee stop and wash hands and place soiled dishes back to be washed again.

Observed several employees prepping food while wearing bracelets. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed employees with beard hair longer than one half inch without beard restraints. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed multiple stacks of dishes that were stacked wet throughout facility. CA: Utensils and equipment shall be air-dried or used after adequate draining before contact with food or stacking.

Observed employee drinks in improper cups in expo alley (water bottle, cups from other facilities). CA: All employee drinks should be in a disposable cup with lid and straw, pulled clean every day from facility.

Observed baked potatoes stored in back area on top storage rack uncovered. CA: All food should be stored covered, unless actively cooling. COS: Pan was placed on top of rack to cover top pan.

Observed bulk ice machine with pink build up on dispensing portion of machine. CA: All food contact surfaces should be clean to sight and touch.

Observed portioned flour container(s) stored directly under employee area designated for employee personal items. CA: Food should be stored in order to prevent potential contamination. COS: Flour was relocated.

Observed cook remove piece of grilled chicken from the grill and place it in a pan of bbq sauce without temping it. Upon inspector temping it, chicken was temping between 130-150F in various places with only one thin side temping at 165F. CA: Raw animal foods shall be cooked to heat all parts of the food to a temperature and for a time that complies with the regulations in regards to that food : 165°F (74°C) or above for <1 sec instantaneous for poultry, baluts, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry, or ratites. COS: PIC placed chicken back on the grill and reheated/fully cooked to 165F.

Observed wet wiping cloths on counters throughout the facility. CA: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n)

COS: PIC moved cloths to sanitizer buckets

Observed scoop at batter station laying with handle in contact with pickles and tea whisk in server station stored on damp cloth. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized

Observed employee person items (cell phones) stored on and above prep top counters while food was being prepped. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC had employee remove phone from prep table

Observed several personal drinks in plastic bottles and reusable cups stored throughout the kitchen in food prep areas and over food prep and clean dishes. CA: PIC discarded drinks in incorrect cups and removed personal reusable cups from food prep areas.

Observed bulk ice machine and server ally soda nozzles not cleaned at a frequency to maintain cleanliness to sight and touch. CA: PIC will have bulk ice machine cleaned at a greater frequency and have servers soak nozzles before washing

Observed several recently prepped rack of ribs tightly wrapped in plastic and placed in under grill cooler on the line before re-cooling to 41F. CA: Discussed with PIC that recently prepped food must be cooled to 41F or below before putting on line in use. Discussed wrapping lightly or cooling bbefore wrapping racks or ribs

Observed employees in meat cooler prepping food without beard restraints. CA: PIC will have employees wear proper hair restraints.

Observed 0ppm lactic acid sanitizer in sanitizer buckets and coming directly from the mechanical dispenser. CA: Discussed with PIC. Adjustments were made to the mechanical dispenser so it was dispensing at the correct concentration level.

Observed bulk ice machine flap not cleaned at a frequency necessary to maintain food contact surfaces clean to sight and touch. CA: PIC immediately cleaned the flap. Discussed with PIC that most ice machines must be cleaned more frequently than quarterly: the lid and high touch areas at least once a day, the flap once a week, and the interior cabinet and ice maker once a month.

Observed multiple plastic containers stacked together still wet at the back prep area. CA: PIC immediately moved the containers to be rewashed. Discussed with PIC about fully <b><u>air</b></u> drying all dishes before stacking them together; dishes cannot be towel dried.