- General Comments that relate to this Inspection
Dishwasher's heat element has been replaced; observed operating at 160 F on wash and 180 F on sanitization final rinse; ok
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10/20/2015 | Routine Reinspection 2nd | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher was converted to low temp chemical sanitizing from day of previous inspection and will operate as such until parts are obtained to install to maintain at proper sanitization temperature of 180 F minimum.Dish washer checked at 130 F on wash cycle; chlorine concentration at 50 ppm on first check and 10 ppm or less after first check. Service company came while on site and will have set to dispense clorine at 100 ppm concentration shorlly; monitor chlorine frequently throughout the day to ensure dish washer maintains required concentrations continuously.
- General Comments that relate to this Inspection
Door closer was installed on employees' restroom door.
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10/14/2015 | Routine Reinspection 1st | 96 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
High temperature dish machine operating at 130 F on wash and rinsse cycles. Sevice call made and service company arrived during time of inspection to service dish machine. tableware and utensils being sanitized in 3-compartment sink in quat sanitizer in the mean time.Dish machine must be at 180 F minimum on sanitizing final rinse cycle.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Noted employee restroom door left open; install a door closer to keep door closed.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- General Comments that relate to this Inspection
Most product temperatures under refrigeration checked were 41 F or below; all product temperatures in hot holding were above 135 F.Noted all hand sinks stocked and functional in prep areas and in restrooms.Noted proper cooling of foods; ribs and pulled bbq pork cooling for less than 2 hours at 54 F to 56 F in walk-in cooler.Walk-inn cooler at 38 F; cooked green beans 36 F; chili 35 F in walk-in cooler.Walk-in freezer at -3 F.Quat sanitizer from dispenser at 3-compartment sink checked at 200 ppm concentration.Noted consumer advisory for raw or under cooked animal foods printed on menus.Noted facility and equipment to be kept very clean.Glove use was not yet fully implemented; manager has implemented glove use for no bare hand contact with ready to eat foods whcih is now required as of this time.There 3 CFPMs on staff; all 3 passed exam on first attempt.
- General Comments that relate to this Inspection
Noted bar hand sink stocked and functional.Chlorine sanitizer checked at 100 ppm concnetration in 3-compartment sink.Noted alcohol sign posted as required.Noted bar area to be kept very clean.
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10/9/2015 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Salad crisper unit has been serviced; thermometer in unit reading 36 F.Product temperatures in walk-in cooler checked at 38 F to 41 F.One CFPM has applied and been issued the WCHD certificate and facility has now three CFPMs.
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11/3/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Mixed green salad in salad crisper unit checked at 50 F; thermometer of unit reading 52 F; salad placed in unit less than 2 hours before and removed at this time to keep in other refrigerated unit. Do not place salad in unit until serviced to keep salad at 40 F or below.
- General Comments that relate to this Inspection
Rice 40 F; shredded mozzarella cheese 38 F; 29 F and 36 F in 3 diferent units. shredded cheddar cheese 38 F; chopped eggs 38 F; chopped tomatoes 38 F on top of refirgated prep units. grilled onions 161 F; baked potatoe 170 F in hot holding table in cook line.Shredded cheddar cheese 40 F; whipped butter 38 F on top of refrigerated prep unit; au jus 161 F; Peppercorn sauce 172 F on hot food table in waitress service station.Food cooling checked at proper time rates in walk-in cooler; temperature of ribs cooling for about 2 hours at 61 F to 50 F. chicken at 90 F for less than 2 hours.Walk-in cooler holding products at 40 F to 42 F; adjust thermostat to keep temperatures at 40 F or below.Cutting boards fro prep tables noted excessively scored. Smooth out surfaces or replace boards in near future.Noted hand sinks stocked and functional in all areas.Calibrate the mounted thermometer of the refrigerated chef base; temperature is off; product temperatures checked at below 40 F and temeperatures are monitored and recorded daily in all units.Dish washer thermometers checked at 159 F on wash and 186 F on final rinse.Noted facility to be kept very clean in all areas.Three CFPMS on staff have WCHD certificate and one staff has Servsafe certificate only; must apply for WCHD certificate to ensure CFPM coverage all hours of food operations.Ice machine is leaking from base of ice making compartment; gasket needs to be replaced; work order in place to replace gasket soon. Ensure to dump water from catch pan under ice machine as needed to keep floor under machine dry.Quat sanitzer in 3-comaprtment sink checkeed at 200 ppm concentration.
- General Comments that relate to this Inspection
Refrigerator with milk product at 367 F.Chlorine sanitizer checked at 100 ppm concentration in 3-compartment sink; test strips are available.Noted bar hand sink stocked and functional.Noted bar to ke kept clean; just ensure that floor is deep cleaned weekly behind pipes running on floor under equipment to remove trash trapped there.Noted alcohol sign posted as required.
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10/24/2014 | Routine Inspection 1st | 96 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted dirt and trash build-up on floor behind drain hose lying on floor under ice bin and at corner under frozen drink machine. Detailed cleaning of floor to be done today.
- General Comments that relate to this Inspection
All refrigerated equipment operating at proper temperatures.Walk-in cooler at 37 F; freezer at 0 F.bbq pork 157 F; chili 185 F; mashed potatoes 160 F on steam table.Shredded cheese 36 F; hot dog 42 F; chopped eggs 39 on prep units.Hand sinks in all prep areas and in restrooms noted stocked and functional.Noted good hand washing practices and glove use of employees.Noted proper cooling practices. Foods cooled in shallow pans and uncovered.High temp dish washer thermmeters at 164 F on wash and 185 F on final rinse.Facility snd equipment noted to be kept very clean in general.Consumer advisory on under cooked animal foods available on menus.
- General Comments that relate to this Inspection
Noted bar hand sink stocked and functional.Alcohol warning sign noted posted as requires.Bar noted to be kept clean in all other areas.
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11/1/2013 | Routine Inspection 1st | 99 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Slight accumulation of visible mold growth on the underside of the ice machine drop chute; also located under some deteriorated caulk on the drop chute. Remove the deteriorated caulk; clean and sanitize; allow to dry and recaulk with a silicone sealant approved for food contact surfaces. Maintain a cleaning schedule to prevent this buildup.
- General Comments that relate to this Inspection
OBSERVATIONS; REQUIREMENTS AND RECOMMENDATIONS:- All product temperatures observed were at or near that required by regulation with internal thermometers in all refrigeration units (sliced tomato 44F; pulled pork 164F; green beans 174F; salmon 35F; baked potato 198F; diced tomato 48F; reach-in 40F; walk-in 40F (produce) and 36F (meat); walk-in freezer -6F).- All sanitizing equipment was within regulation (dish machine observed 178F at the jacket thermometer; verified 167F (min 162 required) at the rack on the rinse cycle; sanitizing pre-mix wipe down water tested 150ppm. 150-400ppm is required on food contact surfaces per manufacturer.)- Continue working with your Pest Control Operator to ensure adequate measurers continue to be taken to prevent insect entry into the facility. Operator is currently using multiple methods to effectively eliminate the seasonal fly problem (fly fan; strips; traps; lights; etc). Ensure that garbage and grease rendering area external to the back door is kept as clean as possible to help prevent attraction.- Ensure that raw foods (e.g. eggs in produce cooler) are stored on the bottom away from and below any RTE (ready to eat) foods to prevent the potential for cross contamination.- Reviewed temperature log. No deficiencies observed.- Observed good employee hygiene. Continue to stress proper hand washing in conjunction with glove use to employees.
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9/7/2012 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
One of the legs on the dunnage rack in front of the dish machine is damaged and is being held together with plastic wrap. Properly repair or replace this equipment as the plastic wrap is not a cleanable surface and not a proper repair.
- [1] Non-food contact surfaces of equipment and utensils clean
There was an accumulation of spilled; partially dried beer in the bottom of the top load beer cooler. Remove the racks; clean and maintain clean.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Do not block any of the hand sinks. All hand washing sinks must remain stocked; operational and easily accessible during all times of operation (eg. the potato scrubbing machine tied to the faucet and located directly in front of the hand sink).- When cooling product (eg. ribs; potato skins) ensure that the product is uncovered to help aid cooling. Cover once cooled. There was evidence of cooling with covers on (condensate inside the containers) at the time of inspection.- This facility permit is a risk category 4 and requires a Washoe County Certified Food Protection manager be on site during all hours of operation. Currently only one person's Washoe County certificate was available. Manager and others have ServSafe certificates which are not automatically recognized by this agency. Please contact WCHD main number at 328-2434 to inquire about obtaining reciprocity. A copy of the 3rd party instructors was given to the operator at the time of inspection.- All hand sinks were stocked and operational. Food was properly stored. Chemicals observed were properly stored; used and labeled. Tested quat premix = 200ppm. Rinse temperature on the hot water sanitizing machine = 182F at the jacket thermometer (minimum 180F required). All temperatures observed were at or near regulation (eg. chopped tomato 42f; cheese 45f; 42f; chili 168f; beans 185f; mashed potato 135f; rib meat 140f; mushroom gravy 145f; whole cooked potato 204f; 202f; ribs 36f; rice 44f; chicken 55f (at the cook line; just marinated per operator); beef 42f; 35f; 40f; peppercorn gravy 152f; meat walk-in ambient 36f; RTE and raw ribs/fish walk-in 41f ambient; freezer -6f ambient.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Operator using a chlorine based sanitizing packet for washing glassware and utensils at the bar. Test strips were available.- The bar was generally clean and well maintained with thermometers in each of the refrigeration units and holding at the appropriate temperatures. The hand washing sink was stocked and operational and the alcohol signage (pregnancy & drinking warning) was posted as required.
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9/9/2011 | Routine Inspection 1st | 98 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
There is an accumulation of pink slime mold on the underside of the drop chute in the ice bin - Clean and maintain clean to prevent contamination of consumer ice.
- [1] Installed; maintained
1) There is an accumulation of water in the bottom of the 1-door reach-in cooler. This may indicated a problem with the evaporation unit off the condensor. Have the unit checked and repair as needed.2) The hand sink in the back by the salad food preparation sink has low flow on the cold water side of the faucet. Repair as necessary to obtain adequate and full flow.
- General Comments that relate to this Inspection
NOTES & RECOMMENDATIONS:- Temperatures observed were within regulation (reach in ambient 40F; reach in freezer ambient 0F; salad reach in 36F; hot dog holding reach in 36F; meat walk in 34F; hot held beans 139F; 141F; green beans 189F; brown gravy 142F; country gravy 141F; mushrooms 175F; shrimp 34F; ribs 34F).- Ensure that when cooling product lids are removed until the product is cold.- Sanitizer levels at 200ppm quat in buckets; high temp sanitizing rinse on dish machine = 180F at the jacket thermometer.- Do not store items (e.g. drinks) in the hand washing sinks. The sinks must remain clear and operational at all times.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.NOTES & RECOMMENDATIONS:- Ensure that all chemicals are clearly labeled to prevent misuse.- Makeup chlorine based sanitizer water at 50-100ppm.
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5/28/2010 | Routine Inspection 1st | 97 |
- [1] Original container; properly labeled
1) Water spray bottle unlabeled near the front line stove - Label to prevent misuse. (Corrected on-site)2) Unlabeled bulk spice (sugar) container at the front line stove area - Label to prevent misuse. (Corrected on-site)
- [2] Handling of food; ice; minimized
Operator using a plastic tub (non-handled) as a scoop in the bulk rib seasoning. Use a food grade scoop with a handle so that you minimize operator hand contact with the food. (Corrected on-site)
- [1] Thermometers provided and conspicuous
No thermometer in the 1-door salad reach in cooler - Install (Corrected on-site)
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Calibrate the external thermometer on the 3-door top load cooler or install a working thermometer inside the unit. The external unit appears to be out of calibration and not accurate. (Corrected on-site)
- [1] Installed; maintained
1) Leaking hand sink drain line on the hand sink in the walk in meat cooler - Repair (Corrected On-site).2) Low water pressure (cold) at the hand sink near the dish machine - Repair to obtain full flow.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No hand drying towels available at the hand sink during the time of inspection - All hand washing sinks must be stocked with soap and paper towels at all times during operation. (Corrected on-site).
- General Comments that relate to this Inspection
NOTES:1) Ensure that product placed into hot holding is initially cooked to the proper temperatures (e.g. bbq beans) prior to hot holding.2) All product temperature was within regulation either by temperature or time. Do not keep any product in the danger zone (between 40F and 140F) for longer than 4 hours. If time limit is exceeded - discard.
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10/12/2009 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
All concrete joints in Texas Roadhouse have been sealed. Any cracks that need to be sealed when sealant drys apply sealant again to fill holes before opening restaurant.Ok to issue permit and open.
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10/15/2008 | Opening Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Employee bathroom doors not self closing. Install self closer on door before opening restaurant.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.In Bar Area in front of 3 comp sink seal crack in floor to provide a smooth easily cleanable surface.
- General Comments that relate to this Inspection
Opening inspection:All handsinks; prep sinks; 3 comp sinks; and ware washing equipment operating properly.All handsinks throughout facility stocked properly w/ p-towels and soapWater out of handsink faucet @ 110 f.Dishwasher @ 100ppm chlorine sanitizer. Temp for rinse water @ 180 f.Dirty to clean dishwashing procedure correct set up.All walk in reefers @ 35-37 F.Meat Walk in @ 37 f. Handsink stocked properly w/ p-towels and soap. All equipment in facility NSF.All coving sealed; all areas behind sinks caulked.Employee Restroom - handsinks stocked properly w/ p-towels and soap; sanitary trash can w/ lid. Base of toilet and back of sink caulked and sealed.All floor sinks correct and sealed.All equipment on rolllers to be pulled out and cleaned.All exposed wood is sealed.Dumpster Area enclosed and has trench drain.
- General Comments that relate to this Inspection
Opening inspection:Handsink operational and stocked properly w/ p-towels and soap.3 compartment operational drains properly to floor sink.All cooler units working properly @ 38 f.All equipment NSF.Bar gun and holder has drain hose to ensure proper draining.All equipment has been fastened and caulked to wall.
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10/13/2008 | Opening Inspection | 100 |
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