Texas Roadhouse
200 Manhattan Town Center
Date: Nov. 15, 2017
Reason: Follow-up
Result: In compliance
Note: all produce dicers and the meat slicer had dried food debris on food contact surfaces. Although the store procedure is to wash, rinse and sanitize the equipment and return them to the clean storage areas before use, it is checked, washed, rinsed and sanitized if needed.
3-501.16(A)(2) All cold holding units were checked and all foods were in compliance (unless otherwise noted in this report). Repeat violation: In the expo make station, there was a metal container of whipped butter at 48 degrees Fahrenheit. The container was sitting on top of another container and not down in the unit. The butter had been in the unit for more than four hours. The ambient air temperature of the unit was reading 37.9 degrees Fahrenheit. Corrected on-site, discarded. In the make table (cook line), there were hot dogs at 48 degrees Fahrenheit, cheese balls (made on-site) at 52 degrees Fahrenheit, shredded and sliced cheese at 55 degrees Fahrenheit and 56 degrees Fahrenheit and blossom sauce (made on-site) at 53 degrees Fahrenheit. The unit tripped the ground fault circuit interrupter breaker and the time is unknown. The thermometer in the unit was reading 50 degrees Fahrenheit. The breaker was reset, and after 15 minutes the unit was reading 43.7 degrees Fahrenheit. Corrected on-site, discarded. (Note: five cold-held items out of 100+ were above 41 degrees Fahrenheit, less than 10 percent). The store policy is to take temperatures of the food items before the establishment opens. Temperatures are taken multiple times throughout the day.
Chick-Fil-A
636 Tuttle Creek Blvd.
Date: Nov. 14, 2017
Reason: Routine
Result: In compliance
Inspector comments: All hot and cold holding units were checked, and all foods were in compliance (unless otherwise noted in this report). Chicken strips at 177 degrees Fahrenheit in hot holding unit, breaded chicken out of the Broaster at 184 degrees Fahrenheit. Inspector provided training on when it is required to wash hands between changing gloves and when it is acceptable to only change gloves.
3-501.16(A)(2) In the second sandwich make line and in the under-the-counter reach in cooler, there were sliced tomatoes (47 degrees Fahrenheit) from 8:53 a.m. this morning (time/date stamped). In sandwich make line, there were cut lettuce leaves (47 degrees Fahrenheit). The person in charge said they were prepared this morning when the sliced tomatoes were prepared, held at a temperature above 41 degrees Fahrenheit for more than four hours. Corrected on-site, discarded by person in charge. NOTE: Rapid growth of foodborne pathogens occur with potentially hazardous foods if held in the temperature danger zone for more than four hours.
Noodles & Company World Kitchen
705 N 3rd St.
Date: Nov. 13, 2017
Reason: Routine
Result: In compliance
Inspector comments: All cold-holding units were inspected and found to be in compliance. All hot-holding unites were inspected and found to be in compliance.
4-601.11(A) On the shelving unit next to the front counter, there were two plastic pans and one metal pan stored as clean which were soiled with dried food debris. Corrected on-site, pans moved to ware washing area.
