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Business Info

Restaurant: Texas Roadhouse
Address: 2515 Plaza Court, Waukesha, WI 53186
Phone: (262) 798-7427
Total inspections: 5
Last inspection: Nov 18, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

Violation 45 V: 4-501.12 Cutting Surfaces.
• Cutting boards need to be resurfaced or replaced.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
• Floor sinks/air gaps below dish area and food prep sinks.
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.

High temperature dish machine, 161f final plate temperature + 3-compartment sink, Ecolab quat sanitizer, 200ppm + sep 2-compartment food prep
sink + multiple other compartment sinks + multiple hand wash sinks + mop/utility sink.
Temperatures recorded during inspection:
Prep cooler: 35f
Salad prep cooler: 40f
2-door freezer: (-)11f
Single door cooler: 39f
Drawer coolers: 39f
Single door prep cooler: 39f
Meat display cooler: 25f
Drawer coolers: steak 41f
Meat walk-in cooler: 32f
Walk-in cooler: 30f
Walk-in freezer: (-)7f
Expo prep cooler: 30f
Bar cooler: 32f
** Be sure to remove the bungee cord from the freezer that is holding up the shelf.
** Pipe below pre-wash sink needs to be repaired.

Complaint re: becoming ill after eating
Customers ate here on 7/12/09 having baby-back ribs and became ill later in the evening.
Spoke with manager. There were 770 customers that day. There were 90 orders that included ribs. Discussed process of cooking ribs and the
stages of heating and cooling.
Walkin cooler 34f.
There is a regular sanitation and temperature process followed daily.
Handsinks available and gloves are worn.

Meat walkin cooler noted at 44f-49f. Meat patties noted at 51f. These were removed and disgarded. All meat products some noted[44f-
46f] were moved to another walkin cooler.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
Can opener blade in poor repair. Keep surfaces wiped down after use
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
Violation 45 V: 4-501.12 Cutting Surfaces.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
water/condensation floor area in food prep.
Violation 53 Q: 6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good repair.

Dish machine-NSU-will check on follow up
3 compt sink-Quat sanitizer-strips available
Handwash sinks[various locations]
Food prep sink
Several other sinks
Temperatures
salad prep cooler 34f
prep cooler 32f
2 door freezer 34f[door not shut tight]-3f at end of inspection
condiment prep cooler 35f
hot hold wells 151f
grill drawer 33f
small cooler 32f
small hot hold wells 184f
heat/hold unit 170f
walkin cooler 33f
walkin freezer -1
beverage cooler 36f
wait area cooler 35f
meat drawer 33f
display cooler 34f
bar cooler 36f
Discussed risk factors/copy of employee reporting agreement given

Follow up of critical items
1. The meat walkin cooler has been repaired and is now maintaining 29f-34f. Continue to monitor temperature.
Dishwasher was set up and checked, the line temperature was ^180f and at plate temp was 161f.
Discussed inspection/risk factors with manager.

Complaint re: becoming ill after eating
Customer and husband ate here on 11/12/10 @ 8pm. They had ribs, chicken tenders, potato skins and jalepeno bites. Became ill following day.
On site visit, spoke with manager who had no other calls from that day.
The cooking procedure for the ribs[3 day] process was reviewed. Discussed food handling re: thawing, cooking , cooling and reheating. Cook
temperatures 250f-350f.
Unit temperatures-freezer -1f, walkin cooler 30f, meat cooler 31f.
The ribs are heated to 165f before service and temped per procedure before going to customer.
Handsinks are used, gloves are available and used.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants