Texas Roadhouse

In-use utensils: properly stored — Inspector Note: 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).

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: 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.

Nonfood-contact surfaces clean — Inspector Note: Observed build up beneath the heat lamp area. PIC will have the area deep cleaned to prevent potential food contamination.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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.

Wiping cloths: properly used and stored — Inspector Note: 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.

In-use utensils: properly stored — Inspector Note: 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).

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: 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.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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.

Proper date marking and disposition — Inspector Note: 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.