Inspection Management System
 
  
 
Premise Information
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NameTEXAS ROADHOUSE MATTHEWS Rules Governing Inspection Scores.
Address10400 E INDEPENDENCE BV Restaurants: 
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 Day Care and Adult Care: 
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City/State/ZIP
MATTHEWS NC 28105
Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyMecklenburgResidential Care and Local Confinement: 
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Inspection Date 3/28/2023 
Final Score @ Grade
87.50 B
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 NANOCDIRVRComments
5 0 Procedures for responding to vomiting & diarrheal events No No Yes No No 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility without a written vomit/diarrhea clean up procedures. CDI: EHS provided procedures. For more information please visit: http://meck.co/FoodSafety
8 2 Hands clean & properly washed No No Yes No No 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee enter kitchen, put on gloves and start handling rolls without washing hands. CDI: PIC removed gloves and washed hands.
10 2 Handwashing sinks supplied & accessible No No Yes Yes No REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed lids, hose sprayer and a spoon being stored in hand sink near cook line. CDI: Items were removed. EHS will conduct long term compliance visit.
14 1 Required records available: shellstock tags, parasite destruction No No No No Yes 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed salmon being offered undercooked according to menu. PIC stated they are unaware of any parasite destruction letters for the salmon. VR required within 10 days.
15 3 Food separated & protected No No Yes Yes No REPEAT 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee pick up knife off of the ground, place in dirty dish bucket and proceed to handle clean utensils and food without changing gloves. CDI: Food employee removed gloves and washed hands. EHS will conduct compliance visit. During visit EHS may implement a risk control plan
16 1.50 Food-contact surfaces: cleaned & sanitized No No No No Yes 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed facility sanitizing dishes in hot water dish machine with a maximum temperature of 154F. Facility will be washing/rinsing in dish machine and sanitizing using the 3 compartment sink. VR required within 3 days, For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
24 1.50 Time as a Public Health Control; procedures & records No No Yes Yes No REPEAT 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility holding multiple items in TPHC. PIC in unaware of any TPHC procedures. CDI: EHS provided TPHC procedures. EHS will conduct long term compliance visit.
33 0.50 Proper cooling methods used; adequate equipment for temperature control No No Yes No No 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed portioned rice cooling at a rate of 0.03F/min in cold drawer under grill. CDI: PIC placed rice in walk in freezer to quickly cool For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
48 0.50 Warewashing facilities: installed, maintained & used; test strips No No No No Yes 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed PIC unaware of facility having a max/min thermometer. VR required within 10 days.
49 0 Non-food contact surfaces clean No No No No No 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris in reach in coolers. Clean as needed.
51 0 Plumbing installed; proper backflow devices No No No No No 5-205.15 Maintain a plumbing system in good repair. Observed pipe under 3 compartment sink leaking in 2 places. Repair items.
55 0.50 Physical facilities installed, maintained & clean No No No Yes No REPEAT 6-501.12 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. Observed vents in meat walk in cooler with heavy dust build up. Observed walk in freezer floor with food debris build up.