TEXAS ROADHOUSE

Employee switched from working with raw food to ready-to-eat food without washing hands. Employee wearing gloves touched raw steak, then grabbed a clean plate to serve customer, using same gloves. After manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee wearing gloves touched raw steak, then grabbed a clean plate to serve customer, using same gloves. After manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo station- ; gravy (112F - Hot Holding), per employee food hot held less than one hour, employee reheated to 166F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo station- ; gravy (112F - Hot Holding), per employee food hot held less than one hour, employee reheated to 166F. **Corrected On-Site**

High Priority

Equipment and utensils not properly air-dried - wet nesting. Clean equipment storage rack- metallic containers stored wet. Employee removed from piles to allow air dry.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean equipment storage rack- metallic containers stored wet. Employee removed from piles to allow air dry. **Corrected On-Site**

Basic

Handwash sink not accessible for employee use at all times. Dishwasher area- storage crt in front of sink, employee removed.

Intermediate - Handwash sink not accessible for employee use at all times. Dishwasher area- storage crt in front of sink, employee removed. **Corrected On-Site**

Intermediate