Food Inspections

TEXAS ROADHOUSE

Inpection Notes

Violation of Code: [511-6-1.10(5)(c)] Observed establishment's HACCP cook/chill process being conducted by food employees in which practices and record keeping observed by the Health Authority did not match the written SOP HACCP procedures. Items include but are not limited to employees: not cleaning and sanitizing the Hot Prep work surface area as a first step to setting up the bagging station, not maintaining foods above 145F before sealing to chill (green beans 124F and brown sauce 130F on prep table before ice baths prepared or bag station set up), and not maintaining numbered labels for individual bags. HA advised owner and kitchen manager to improve monitoring practices of employees and provide additional correction on-site education to ensure cook/chill practices are maintained within requirements of food code Chapter 511-6-1. COS- Kitchen Manager had employees sanitize the work station, reheat foods to 165F, and follow numerical labeling requirements for bags. Corrected On-Site. New Violation. 15A Violation of Code: [511-6-1.05(6)(a)] Top left drawer at expo line lowboy does not securely close into place as designed and requires additional effort to get drawer to seal causing drawer to not maintain the same ambient temperature as the other drawers of the unit. Door needs repaired so easily closes to facilitate proper cold holding requirements. New Violation. 17B Violation of Code: [511-6-1.06(5)(n)] Dumpster filled past top of lids and grease container lid left open after use. Dumpsters and grease containers must be kept covered between use. If dumpsters are consistently over-filled before pick-up, then more frequent pick-up service or larger enclosures will be needed. Repeat Violation. 17B Violation of Code: [511-6-1.06(5)(q)] Accumulated grease debris and buildup on lid and sides of grease container. Green moss type water standing in areas behind dumpster enclosure. Keep surfaces and areas in dumpster enclosure clean and maintained. New Violation.

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