| No violation noted during this evaluation. | 12/11/2015 | Follow Up LOC |
- Storage and maintenance of wet and dry wiping cloths
Observation: Several common towels were not being placed back into sanitizer after each use.
- Food storage containers identified with common name of food
Observation:One large container was not labeled during inspection.
- Plumbing system maintained in good repair
Observation: The water was not on to the hand wash sink in the meat cutting area.
- Cutting surfaces maintained
Observation: Cutting boards were not cleanable to sight.
- Handwashing signage
Observation: The hand sink in the meat cutting room did not have a hand washing sign. I provided them with a hand wash sign.
- When to wash
Observation: A cook was eating pizza and then going and placing gloves on without washing his hands. The PIC stated he will have a conversation with all cooks to take care of the issue.
- Multiuse food contact surfaces are cleanable
Observation: Ice scoops were damaged. The units were discarded.
- Eating, drinking, or using tobacco
Observation: There were open containers in the prep area. A cook was eating pizza while prepping food. The units were covered and the PIC stated he would make sure the cooks were not eating in the prep area anymore.
- Air drying of equipment and utensils
Observation: Units were not being air dried prior to storage.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several dishes were not clean to sight. The units were sent through the dish machine prior to me leaving.
- Sanitizers
Observation: The quat sanitizer was 0 ppm. The units were remixed.
|
12/03/2015 | Regular |
| No violation noted during this evaluation. | 07/06/2015 | Follow Up LOC |
| No violation noted during this evaluation. | 07/01/2015 | Follow Up LOC |
- In-use utensils, between-use storage
Observation: Utensils were left in food over night on the counter top. Items were placed in the dish machine.
- Handwashing signage
Observation: The hand sink in the prep area did not have a hand wash sign placed by it. I provided them with a hand wash sign to place by the sink.
- Protecting food from environmental contamination
Observation: Scoops in the seasoning did not have handle on them. Bread crumbs on sheets were in the prep area uncovered.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: There was standing water throughout the facility. Make sure it is drained every night. The floors by the meat display case were not clean to sight.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cutting boards were not clean to sight. They had deep groves and were uncleanable. The plates under the prep line were not clean to sight.
- When to wash
Observation: The cook was wiping his hands on his cloths while prepping food.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The dish machine was not operating correctly. The machine was not heating the dishes up to 160 degrees F.
- Separation from food, equipment, utensils, linens, and single service
Observation: Degreaser was being stored above a food contact surface.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: One sauce was left out over night on the line and temped 51 degrees F. The item was discarded.
|
06/18/2015 | Regular |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Under the prep tables there was left over food and containers.
|
03/10/2015 | Non Illness Complaint |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Lots of standing water on the floors in the food prep area. The closed dish rack (blue doors) was not clean to sight.
- Food storage containers identified with common name of food
Observation: Several of the big bins were not properly labeled in the food prep area.
- Common name-working containers
Observation: The chemical spray bottles were not labeled in the prep area.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cutting board was not clean to sight. Dishes in storage were not clean to sight.
- Protecting food from environmental contamination
Observation: Scoop did not have handles on them in the ingredient containers.
- Handwashing signage
Observation: The hand wash sink in the meat walk in cooler did not have a hand wash sign.
- Eating, drinking, or using tobacco
Observation: Employees had open containers when they were in the prep area.
|
11/18/2014 | Regular |
- Responsibility of the person in charge to restrict
Observation: An employee was forced to work when she had vomiting symptoms.
|
05/21/2014 | Non Illness Complaint |
- Posting inspection reports
Observation: The most recent inspection was not posted.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were being stored out of sanitizer in the walk in cooler.
|
04/03/2014 | Illness Complaint |
- Material characteristics of non-food contact surfaces
Observation: Scoops in the spice containers did not have handles on them.
- Storage and maintenance of wet and dry wiping cloths
Observation: Dry wiping cloths were setting on a counter top.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Ceiling tiles above the prep area were not clean to sight.
- Eating, drinking, or using tobacco
Observation: Drinking cups were not covered in the prep area.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Glasses had severe calcium/magnesium spots on them. An ice cream scoop was not clean to sight. Several dishes above and below the prep lines were not clean to sight. Sauce bowls were not clean to sight.
- Posting inspection reports
Observation: The most recent inspection report was not posted.
- Food storage - preventing contamination from the premises
Observation: The ice bins in the bar area did not have a cover to protect it.
- Food employees hair is effectively restrained
Observation: Managers were not wearing hair restraints while prepping or serving food in the food prep area.
- Air drying of equipment and utensils
Observation: Dishes were wet to sight in the storage area in prep area.
- Handwashing cleanser, availability
Observation: The hand sink in the prep area was being used to fill margarita mixes and the other sink had scrapers in the sink.
- Storage of clean equipment and utensils
Observation: Sanitizer buckets were being stored on the floor.
- Storage of clean linens, single-service, and single use articles
Observation: Single use containers in the bar area were not in plastic sleeves or dispenser units.
- Cutting surfaces maintained
Observation: A couple cutting boards had deep groves in them.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Racks in the prep area holding dishes/food were not clean to sight. The corners in the shelf above the prep area was not clean to sight. The microwave units were not clean to sight.
|
02/03/2014 | Routine |
- Air drying of equipment and utensils
Several plastic containers placed back into storage prior to being air dried.
- Linens- cleaning and storage
Dish racks were being stored on the floor in the dish washing room. Steel mesh sponges were in bad condition in the prep area. Plates under the prep table were not clean to sight. Sanitizer was being stored on the floor in the prep area. Tong handles in the prep area were not cleanable and damaged. Corrected at time of inspection
- Handwashing cleanser, availability
The sink in the walk in meat cooler did not have soap and hand towels. Several other utensils were being stored in the hand sink.
- Responsibilities of Permit Holder
- equipment food contact surfaces and utensils clean to sight and touch.
Holding racks in the back prep area by the meat storage area were not clean to sight. --Dish racks were being stored on the floor in the dish washing room. Steel mesh sponges were in bad condition in the prep area. Plates under the prep table were not clean to sight. Sanitizer was being stored on the floor in the prep area. Tong handles in the prep area were not cleanable and damaged. Corrected at time of inspection
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
There was a small amount of dust on the vent screens in the walk in coolers.
- Posting of a valid license
- Hand drying provided
The sink in the walk in meat cooler did not have soap and hand towels. Several other utensils were being stored in the hand sink.
- Utensils and pressure measuring devices maintained
Dish racks were being stored on the floor in the dish washing room. Steel mesh sponges were in bad condition in the prep area. Plates under the prep table were not clean to sight. Sanitizer was being stored on the floor in the prep area. Tong handles in the prep area were not cleanable and damaged. Corrected at time of inspection
|
12/16/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Preventing contamination when tasting
- Discharge from eyes, nose, and mouth
|
08/13/2013 | Routine |
- Hand drying provided
Utensils were being stored in handsinks by the veggie cutting station. Several handsinks did not have paper towels stored at them.
- Linens- cleaning and storage
A metal sponge back by the dish machine was damaged and shall be replaced. Cutting blocks used to cut carrots with had deep groves and were considered uncleanable. The units shall be replaced or resurfaced. Containers above the carrots were cracked and damaged. The units also had food left over on them. Dish racks were being stored on the floor.
- equipment food contact surfaces and utensils clean to sight and touch.
Common towels were being stored on counter tops after each use.
- Eating, drinking, or using tobacco
Drinking cups in the back room were not covered with a lid and a straw or a screw cap lid.
- Cutting surfaces maintained
A metal sponge back by the dish machine was damaged and shall be replaced. Cutting blocks used to cut carrots with had deep groves and were considered uncleanable. The units shall be replaced or resurfaced. Containers above the carrots were cracked and damaged. The units also had food left over on them. Dish racks were being stored on the floor.
- When to wash
A prep cook was going from one task to another and not wash their hands.
- Duties of PIC
The facility does not have signed signitures on their sick policy.
- Multiuse food contact surfaces are constructed of safe materials
A metal sponge back by the dish machine was damaged and shall be replaced. Cutting blocks used to cut carrots with had deep groves and were considered uncleanable. The units shall be replaced or resurfaced. Containers above the carrots were cracked and damaged. The units also had food left over on them. Dish racks were being stored on the floor.
- Using a handwashing sink- operation and maintenance
Utensils were being stored in handsinks by the veggie cutting station. Several handsinks did not have paper towels stored at them.
|
06/19/2013 | Routine |
Restaurant representatives - add corrected or new information about Texas Roadhouse, 5130 Sergeant Rd, Sioux City, IA 51106 »