Texas Roadhouse

Observed mold like substance in the chute of the ice machine. Also observed severe black stains on cutting boards. Dirty lids were stored with clean lids near the ice machine. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed a knife stored between equipment in the food preparation area. PIC will ensure that knives are properly stored to prevent contamination.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.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 at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed a door missing on the ice machine causing excessive moisture build up in the ice machine. PIC will have the ice machine door replaced by 6/5/2026. PIC will install a temporary piece of plexiglass.

Also observed black build up beneath caulking above the three compartment sink. PIC will have the existing caulking removed and clean/sanitize the area prior to recaulking by 6/05/26.

Shelves in the bar cooler beginning to rust. Shelves in the walk in cooler contained rust. PIC will have the shelves replaced by 6/15/2026.

511-6-1.05(1)(h) - Nonstick Coating, Use Limitation (C) (h) Nonstick Coating, Use Limitation. Multiuse kitchenware such as frying pans, griddles, sauce pans, cookie sheets, and waffle bakers that have a perfluorocarbon resin (nonstick) coating shall be used with nonscoring or nonscratching utensils and cleaning aids.

Observed build up beneath the heat lamp area. PIC will have the area deep cleaned to prevent potential food contamination.

Observed excessive grease build up and stagnant water on the dumpster pad. PIC will have the area pressure washed along with the dumpsters to prevent pest and odors by 5/30/2026.

Lids on the dumpster were observed in bad repair. PIC will contact the dumpster company on 6/1/26.

511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed an employee drink cup stored next to the steam well. The cup was stored next to a steam well with uncovered food items. PIC corrected on site by discarding the employee drink cup. PIC will designate a separate area for employee drink cups. Also observed a thermos stored next to clean plates in the service area. PIC corrected on site.

511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed clean plates stored with old food debris in the food preparation and server station. Also observed coke cups stored in the beverage station contained build up. Build up was also observed on the ice scoop holder and the interior of the ice machine. The lids used to cover ice also contained build up on the interior surface of the lids. CA- PIC advised that he will reclean all dishes that contained build up. The ice machine will also be cleaned by 12/4/25. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed pull pork and sour cream in the walk in cooler with a date that exceeded the discard date. The pull pork and sour contained a discard date of 11/30/25. CA- Both items were discarded by the PIC. PIC will ensure that all dated TCS foods are properly date marked, rotated, and/or discarded after the discard date.

Observed wiping cloth buckets at the kitchen area containing 0 ppm of sink and surface according to the PIC. CA- The FOH manager remade the buckets of sanitizer.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. 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); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed the grill brush/scraper used to clean the chargrill stored on the floor. PIC advised to use a bucket or container to store the grill brush 6 inches above the floor between use to prevent contamination. CA- PIC removed and properly cleaned and sanitized the grill brush/scraper 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.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 at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed clean dishes stored on shelves wetnesting in preparation area. Advised PIC to properly air dry dishes prior to storing them. Also observed plates not inverted in the food preparation area causing some plates to contain build up. This was a repeat violation. PIC corrected on site by removing and properly washing, rinsing, and sanitizing dishes.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Also observed plates not inverted in the food preparation area causing some plates to contain build up. PIC corrected on site removing and properly washing, rinsing, and sanitizing dishes. Single use trays also observed not inverted in the bar.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed the handwashing sink did not have paper towels or hand drying devices. Advised management to ensure all hand-washing sinks are fully stocked. PIC corrected on site. Also observed tongs and a lid stored in the hand sink. The hand sink was also blocked with dish racks and oil.

Observed broken glass in the clean glass cooler located in the bar. CA-PIC advised to remove all broken glass by 7/31/25. All glasses must be properly washed, rinsed, and sanitized prior to use to prevent potential injury from glass particles.

Also observed a mold like substance in the chute of the ice machine. PIC advised to discontinue using the ice machine until properly washed, rinsed, and sanitized.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed wiping cloth buckets at the bar area containing 0 ppm of sink and surface according to the PIC. CA- The FOH manager remade the buckets of sanitizer.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. 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); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

Observed the presence of several flies in throughout the kitchen, dining room, ice machine, storage, and dishwashing area. Also observed outer openings not protected. The back door was being left open by the construction team while renovating the dining area according to the PIC. CA- PIC was advised to keep the door closed and contact pest control to have the location treated within five days. Pest control service records must be sent to robert.lewis1@dph.ga.gov by 8/5/25. The location must be serviced weekly until the fly issue is abated.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed live flies in kitchen.

Observed clean dishes stored on shelves wetnesting in the ice machine storage area. Advised PIC to properly air dry dishes prior to storing them. Also observed plates not inverted in the food preparation area causing some plates to contain build up. PIC corrected on site by removing and properly washing, rinsing, and sanitizing dishes. Single use trays also observed not inverted in the bar.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Also observed plates not inverted in the food preparation area causing some plates to contain build up. PIC corrected on site removing and properly washing, rinsing, and sanitizing dishes. Single use trays also observed not inverted in the bar.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Restroom ceiling in bad repair. Observed paint beginning to peel on the ceiling in the men's restroom. PIC will have the ceiling repaired by 8/15/25.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed employee food improperly stored in the reach in cooler. Also observed a customer's food stored with butter below the meat display cooler. PIC corrected on site by removing both items.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. 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.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed cooked roast in the raw meat cutting room (walk in cooler) stored in plastic bags in a metal pan filled with ice and water, stored below raw beef and next to several boxes of raw chicken. PIC, Alex, discarded the roast and advised that it was for employees meals. PIC advised that cooked meat cannot be stored next to raw protein meats in the raw meat cooler.

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Observed clean plates stored on the hot line with old food debris and chips on the side. Advised PIC to discard cracked plates and rewash the dirty dishes.

Observed cutting boards with stains and deep cuts. PIC, Alex, advised that the cutting boards will be replaced due to wear and tear on the cutting boards. The cutting boards should be replaced by 1/16/25.

Observed the interior surface of the ice machine with a black mold-like substance. Also, observed the lid on the drink machine ice bin with a black substance on the interior surface.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed several wiping cloth buckets that did not meet the minimum sanitizing strength for sink and surface sanitizer. Also, observed the 3-compartment sink sanitizer at 0 PPM sink and surface sanitizer. PIC, Alex, called ECOLAB tech and was instructed to clear the line. As a result, the sanitizer measured at the proper strength (COS).

511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and

Observed several employees on the hot line cooking and preparing food items without a beard restraint to restrain hair.

511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. 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 clean dishes stored on shelves with water nesting on the interior surface. Advised PIC to properly air dry dishes then store them.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed the fryer basket skimmer in bad repair. PIC discarded the skimmer (COS).

511-6-1.05(2)(c) - Multiuse Food-Contact Surfaces (Pf) (c) Multiuse Food-Contact Surfaces.

1. Multiuse food-contact surfaces shall be:

(i) Smooth; Pf

(ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf

(iii) Free of sharp internal angles, corners, and crevices; Pf

(iv) Finished to have smooth welds and joints; Pf and

6-1A. Observed TCS food being cold held at temperature above 41 degrees Fahrenheit.

Employee drink improperly stored above the grill

Dishmachines final rinse temperature was 161 degrees f. According to the data plate, the dishmachines final rinse temperature for hot water sanitizing is 180 degrees f.

Observed the ice machine with a black mold-like substance. PIC advised that he will not use the ice machine until thoroughly cleaned and sanitized

Floor drain clogged below the dish machine. Floor drain observed backflowing. Observed condensation build up at the bottom of the fry cooler.

Plates stored in the customer area not inverted or protected from contamination.

Employee bag improperly stored in the food preparation area. The bag was removed by the person in charge.

Potato skins not date marked in the reach in cooler. Garlic butter observed in the walk in cooler exceeded the use by date. The garlic butters expiration date was 3/30/24.

Seasonings stored below the coat storage area were not properly labeled.

Thermometers not provided in the warmest part of the cooler

Condensation leak observed in the reach in cooler

Plates stored in the customer area not inverted or protected from contamination.

Employee drinks improperly stored in the food prep area

Observed condiments and seasonings without food labels to identify. (COS)

Observed ice scoop improperly stored. Please keep ice scoop in holder when not in use. (COS)

Observed ice pals stored on floor. Please keep ice pals stored 6 inches off floor (COS).

Observed water nesting at the bottom of the reach in cooler. (COS)

Observed water nesting by cooking line and near prep top area in the back of the kitchen. Please keep floor free of water. (COS)