Texas Roadhouse, 3910 W College Ave, Appleton, WI 54914 - Restaurant 2.1 inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- APPROVED PROCEDURES - ROP - HACCP PLAN
Observation: A completed HACCP plan binder was provided at time of reinspection. Validation and approval will be reviewed by WI DHS/OCPHD and provided within 30 days. Reduced oxygen packaging used for bagged menu items (chili, au jus, green beans) did not have a formalized approved HACCP plan during routine inspection.
Correction: Ensure all staff are following consistant procedures to follow the existing components of HACCP plan until final draft is approved. Correct By: 18-Sep-2015
|
10/12/2015 | Re-inspection | |
- Critical: RAW ANIMAL FOODS-COOKING TEMPERATURES (corrected on site)
Observation: Staff was ready to serve a chicken breast that was cooked to a temperature of 161°F from the grill. Chicken was returned to grill to further cooking. The final cooking temperature was 169F.
Correction: Cook potentially hazardous raw animal foods to the appropriate time and temperature. Adjust procedures and methods. Raw chicken must be cooked to a minimum internal temperature of 165F. Supply a metal stem thermometer at grill station and retrain staff minimum cooking temperatures. Correct By: 18-Sep-2015 Correct By: 18-Sep-2015 Correct By: 18-Sep-2015
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Food items in the salad prep cooler with cover closed was cold held at 42-46°F. Manager turned down temperature setting immediately and cover was kept closed. Sliced tomatoes prepared same day were cooling in the lower section and were transferred into properly functioning walkin cooler to cool quickly. Food temperatures on top were rechecked and still elevated. Staff prepared ice bath immediately to use through this evening's service. Additional monitoring and service may be necessary to ensure food temperatures are maintained at 41F or less.
In addition, a container of sliced tomatoes on an ice bath with ice only contacting the bottom of container was 53 at top of container, and 37F at bottom. Staff pushed container down into ice immediately. Retrain staff to set-up ice bath with ice packed along entire container up to the level of food. Tomatoes were checked later in the inspection dropped to 48F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 18-Sep-2015
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods are observed for portioned individually wrapped rice inside walkin cooler. Containers of packaged rice at 51F were stacked tightly on top of each other on rolling rack inside walkin cooler. Staff moved the containers of cooling rice to multiple different levels on rack to allow more air flow immediately. Ensure foods are not tightly covered during the process of cooling and spread out to achive rapid cooling.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct By: 18-Sep-2015
- APPROVED PROCEDURES - ROP - HACCP PLAN
Observation: Reduced oxygen packaging used for bagged menu items (chili, au jus, green beans) does not have a formalized approved HACCP plan. Components of the plan were present at time of inspection. During records review, the current day (9/11/15) temperature log had missed documenting temperature bagging temperature. GM will update written plan to include all components of WI Food Code section 3-502.12 (D) 1-3. Provided copy of Code requirements.
Correction: Ensure all staff are following consistant procedures to follow the existing components of HACCP plan until final draft is approved. Correct By: 18-Sep-2015
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The grill area handwashing sink is not maintained in good repair. Leaking water was observed from pipe underneath onto floor during inspection. Repair leaking pipe to maintain handwashing sink in good repair.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Correct By: 11-Oct-2015
|
09/11/2015 | Routine | |
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