Texas Roadhouse

Inspector's notes

Observed several veggie, pork, and red meat cutting boards with deep scoring. Cutting surfaces shall be in good repair and easily cleanable. PIC removed cutting boards from service at time of inspection and stated they will have them resurfaced. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed areas beside dumpster with buildup of refuse. Storage area and enclosure shall be maintained free of unnecessary items and clean to avoid attractive or harborage conditions for rodents and insects. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand wash sink in the meat cutting room to be leaking when the water is turned on. Discussed with person in charge (PIC) all plumbing shall be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing caulking, separated caulking and dark organic matter on the existing caulking along the three compartment sink, prep tables, prep sinks, along server line, dish area, all hand wash sinks in prep, cookline, server area and bar. Discussed with Person in Charge (PIC) that all fixed equipment that is not easily movable shall be sealed with caulking to create a smooth and cleanable surface. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed a frozen liquid on the insulated piping on the fans in the freezer and in the meat room. Discussed with PIC to have the frozen liquid leak fixed/ replaced /repaired. No contamination was observed. Also discussed to not store food below the frozen liquid. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing caulking, separated caulking and dark organic matter on the existing caulking along the three-compartment sink, prep table, prep sink, dish area, all hand wash sinks in prep, cookline, server area and bar. Discussed with Person in Charge (PIC) that all fixed equipment that is not easily movable shall be sealed with caulking to create a smooth and cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

>>>Observed dishwasher using gloved hands to wash dishes. Observed the dishwasher go from handling dirty dishes to handling clean dishes from the dishwasher without washing hands and changing gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. PIC had employee wash hands at time of inspection. After discussion with the PIC, it has been determined that the root cause of the violation was training staff, which resulted in the violation. Discussed with PIC to create a policy, train and verify for proper hand washing. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. >>>Observed employee at the bar place an orange garnish on rim of a beer glass with bare hands. Discussed the importance of preventing bare hand contact with RTE foods with PIC. Person in Charge (PIC) had bartender make a replacement drink and had employee use the tongs to place the new garnish on the drink. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods-Cooking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4616/25575/AMC-Toolbox---Cooking. >>>Observed in the hot holding box next to the grill prime rib roasts with an internal temperature of 120*F. Per PIC the roasts were cooked to 130* for 112 minutes the previous evening. Discussed with PIC the roasts would need to maintain the temperature of 130*F internally and cannot be less than 130*F exceeding 2 hours. Embargoed the Prime Rib and PIC discarded at the time of inspection. Discussed with PIC all other hot holding TCS items shall maintain a minimum temperature of 135*F or more. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. >>>Observed in house shredded cheddar in the top and bottom of the prep table in the middle of the cook like with an internal temperature of 48*F-50*F. Per PIC the cheese was shredded and placed in prep table unit less than four hours prior to inspection. PIC relocated the shredded to cheddar to the walk-in to rapidly cool at the time of inspection. Discussed with PIC to have TCS Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Cooling temperature control for safety (TCS) items shall not occur in the prep table top or bottom refrigeration. Also observed in the small refrigerator used for kids drinks with half a gallon of milk and half a gallon of chocolate milk with an internal temperature of 48*F. Per PIC the milk and chocolate milk may have been left out of refrigeration momentarily and placed back into the working unit. PIC not sure how long the milk and chocolate milk were in the small refrigerator. Embargoed the milk and the chocolate milk. PIC discarded at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. >>>Observed organic matter in both ice machines on the metal inside lip, not touching any ice. Instructed the manager to have someone clean them since ice is a ready to eat food in order to help prevent any contamination. Manager had someone clean the ice machines immediately. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed gloved employee flipping ribs on cookline. Employee paused for a moment to touch face and resumed task without washing hands and changing gloves. Kitchen manager asked employee to remove gloves, wash hands and re-glove, all associated utensils were taken to the dish pit and kitchen manager voluntarily discarded ribs at time of inspection. Correct By: Corrected At Time Of Inspection