- Basic - Coffee filters not stored in a protected manner to prevent contamination. Stored above tea machine. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. At clear plastic pans stored main preparation line. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Observed ambient air thermometer at server area reach in cooler broken. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. At dish storage areas throughout kitchen.
- Basic - Single-service articles not stored inverted or protected from contamination. Togo cups in dispenser at server station not covered/protected in sun fashion. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Rice and raw ribs at walk in cooler. **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area. Under spraying station at dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several areas throughout kitchen. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Several areas throughout kitchen area. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk at bar area reach in cooler. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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6/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface. At hood system above dish machine. **Corrected On-Site**
- Basic - Carbon dioxide/nitrogen tanks not adequately secured. At beer cooler.
- Basic - Ceiling tile missing. Above meat cutting room. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at cook line. **Corrected On-Site**
- Basic - Garbage can located outside has no lid or lid open/broken. Cardboard dumpster.
- Basic - Old labels stuck to food containers after cleaning. At dish storage racks, near walk in cooler.
- Basic - Stored food not covered in walk-in cooler. Raw salmon. **Corrected On-Site**
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Bucket of pickles. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A cook line. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Jacket stored at cook line. **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris. Below onion sacks in dry storage.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Wash cycle gauge did not reach 160°f as required per manufacturers directions. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Hand sink at bakery area.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's and women's room. **Corrected On-Site**
- Basic - Single-service articles improperly stored. Wooden skiers at dry storage area, not covered/protected in any way.
- Basic - Soil residue build-up on nonfood-contact surface. On 5 gallon bucket lids of food at walk in cooler. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Salmon and beef base at walk in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Left in mop bucket near dumpsters.
- Basic - Wiping cloth sanitizing solution stored on the floor. Veral throughout kitchen. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Per manager, parmesan Cheese in walk in cooler. Per manager, ranch dressing at cook line.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Prime rib held at 127°f, at cook line. Final temperature at 137-140°f. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Shell eggs in use or stored with cracks or broken shells. Operator discarded broken eggs. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk at walk in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Two bottles containing Brown liquid above dish machine.
- Portable fire extinguisher missing from its designated location. For reporting purposes only. At bakery area.
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/29/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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