Inspection Violation

Premise Information


	Return to Inspections

Name

TEXAS ROADHOUSE - MATTHEWS

Rules Governing Inspection Scores.

Address

10450 E INDEPENDENCE BLVD

Restaurants:


	Select Rules

Day Care and Adult Care:


	Select Rules

City/State/ZIP

MATTHEWS

28105

Swimming Pool Rules:


	Select Rules

Premise Type

1 - Restaurant

Mobile Food Units, Push carts, Tattoo Parlors:


	Select Rules

County

Mecklenburg

Residential Care and Local Confinement:


	Select Rules

Inspection Date

6/18/2018

Final Score @ Grade

NC Department of Environmental Health:


	Website

General Comments

Violations

Critical Violations SHOWN in RED

NA=Not Applicable

NO=Not Observed

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	NA	NO	CDI	R	VR	Comments
4	0	Proper eating, tasting, drinking, or tobacco use	No	No	No	No	No	2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on prep table. CDI - Drink relocated to low shelf.
8	2	Handwashing sinks, supplied and accessible	No	No	Yes	Yes	No	6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand sink by baker station. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Two handsinks used to store green scouring pad and utensils such as tongs. CDI - Paper towels restocked; items removed from hand sinks.
13	0	Food separated and protected	No	No	Yes	No	No	3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Boxes of unwashed peppers and undwashed carrots stored above prepped veggies in walk in cooler. CDI - Cooler rearranged with correct storage order.
14	3	Food-contact surfaces: cleaned and sanitized	No	No	Yes	Yes	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Metal pans and cutting boards stored as clean with visible food residue. CDI - Soiled dishes sent to dish area for processing. Also, the high temp dish machine reaching a final rinse temp of 154F via plate thermometer. CDI- Hot water supply timer adjusted; plate thermometer now reading at 162.5F.
20	1.50	Proper cold holding temperatures	No	No	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Lettuce, cheese, and tomatoes holding above 45F in cold well. CDI - Items placed in walk in cooler for rapid cool down.
36	1	Insects and rodents not present; no unauthorized animals	No	No	No	Yes	No	6-501.111 Keep the premises free of insects, rodents, and other pests. House flies present though out facility. Continue working with pest control service provider to eliminate pests.
42	1	Utensils, equipment and linens: properly stored, dried and handled	No	No	No	Yes	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans wet stacked on drying rack. Separate to allow air drying.
47	0.50	Non-food-contact surfaces clean	No	No	No	Yes	No	4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from fan guards in walk in coolers, fronts of cook line equipment, and inside low prep coolers and cold drawers. Points decreased as far less areas needing cleaning noted.
53	1	Physical facilities installed, maintained and clean	No	No	No	Yes	No	6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in walk in cooler around legs of storage racks and under cook line equipment.