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Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
Non-food contact surfaces are dirty. The physical facilities are not cleaned as often as necessary.	Standard Inspection	Nov 4, 2010	98
No violation noted during this evaluation.	Critical Control Point	Nov 4, 2010	100
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing. Food-contact surfaces were dirty. [multiple violations] Miscellaneous sources of contamination observed. Non-food contact surfaces are dirty. [multiple violations] The can opener blade was dull and creating metal fragments	Standard Inspection	Jan 19, 2011	85
No violation noted during this evaluation.	Critical Control Point	Jan 19, 2011	100
A chlorine sanitizing solution was being used improperly. Equipment and/or components were not maintained in good working order. Equipment food-contact surfaces and utensils were not properly sanitized. Fixed equipment was not properly installed. Food-contact surfaces were dirty. Handwashing sink does not provide water at a minimum temperature of 100°F (38°C) through a mixing valve or combination faucet. Sanitizer concentration is not being monitored.	Standard Inspection	Sep 9, 2011	81
No violation noted during this evaluation.	Critical Control Point	Sep 9, 2011	100
A handwashing sign was not posted at all handwashing sinks. Food-contact surfaces were dirty. Non-food contact surfaces are dirty.	Standard Inspection	Jan 25, 2012	93
No violation noted during this evaluation.	Critical Control Point	Jan 25, 2012	100
No violation noted during this evaluation.	Followup Inspection	Feb 14, 2012	100
Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.	Standard Inspection	Jun 14, 2012	99
No violation noted during this evaluation.	Critical Control Point	Jun 14, 2012	100

Violation descriptions and comments

II Handwash(+) used appropriately
IV PIC demonstration of knowledge (+) servsafe certified
VII cooling, heating, reheating, cold and hot holding (+) cooling with ice bath, all temps acceptable
IX consumer advisory (+) present on menu
XV temperature measuring device (+) present and calibrated

Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F and cold foods are being held at 41 F, cooling with ice baths or on hotel pans in walk in cooler
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+)
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (-)*see violations on standard report
XII. Chemical (+) properly stored and labeled
XIV. Transporting Food off Premise NA

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) ServSafe certifications, knowledgeable in food safety.
V. Thawing (+) Under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) Posted on menu
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated

CONSULTED WITH MATT HONEYCUTT.
DISCUSSED MENUS, MAJOR FOOD ALLERGENS, FOOD RECALLS.
DISCUSSED FOOD SAFETY ISSUES.MAY BE DOING CATERING BUSINESS BY SUMMER 2012.
DINING ROOM, PUBLIC RESTROOM, OUTSIDE DUMPSTER AREAS WERE INSPECTED,OKAY.

Elements of the Critical Control Point Inspection
Discussed/Consulted with Matt.
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management is have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose shall not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing (+)
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking

CONSULTED WITH MATT HONEYCUTT.
FOLLOW UP INSPECTION.
ABATE HAS CORRECTED ALL VIOLATIONS.

Discussed
Provided information
I. Employee Health (+)Ok
II. Personnel Cleanliness (+)Ok
III. Hand washing, Prevention of Contamination from Hands (+)Hands being washed frequently
IV. Person in Charge/Demonstration of Knowledge (+)serve Safe
V. Thawing (+)walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)temp are above 134 and below 42
Cool in walkin
VIII. Date Marking/l (+)where needed
IX. Consumer Advisory (+)provided
X. Highly Susceptible Populations (+)NA
XI. Protection from contamination (+)all covered
XII. Chemical (+)llabeled and stored
XIV. Transporting Food off Premise (+)NA
XV. Temperature Measuring Devices (+)provided

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TEXAS ROADHOUSE, 1770 Hilliard Rome Rd, Columbus, OH 43026 - Restaurant inspection findings and violations

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Inspection findings

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Violation descriptions and comments

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