Disposition - Ready-to-Eat, Potentially Hazardous Food was not discarded in accordance with the Food Code.
Equipment food-contact surfaces and utensils was not clean to sight and touch.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
Jan 28, 2011
Food Employees did not clean their hands and exposed portions of their arms at appropriate time(s).
Suface temperature of utensil not 160°F while being sanitized.
Jul 22, 2011
Cold Holding - Potentially hazardous cold food was not maintained at a temperature of 41°F or less.
[multiple violations]
Compliance with Variance or HACCP Plan - The permit holder did not comply with the HACCP plans and procedures that were submitted and approved as a basis for the modification or waiver; and/or fif not maintain and provide to the regulatory authority, upon request, records specified in the Food Code.
[multiple violations]
Equipment food-contact surfaces and utensils was not clean to sight and touch.
[multiple violations]
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