Laserfiche WebLink
Environmental Health Department <br />Facility Name and Address: TEXAS ROADHOUSE #703, 2422 NAGLEE RD, TRACY 95304 <br />Food Program Official Inspection Report <br /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: There is some food (salad in styrofoam to-go containers and baked potatoes) in the large walk-in cooler, <br />under the condenser fan housing, with water droplets (to-go containers) / pooled water (baked potatoes). Source of water is <br />unknown. Food was discarded. Identify the source of the dripping water/condensate and repair/replace as needed. Correct <br />ASAP. <br />The 2 door salad prep at server station has pooled water at the bottom interior. Identify the source of the pooled water and <br />repair/replace as needed. Correct ASAP. <br />Per Kitchen Manager, a call has been made regarding this equipment. <br />CALCODE DESCRIPTION: All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment <br />shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br />114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 100 120 <br /> 100 <br />Kaitlynn Hough December 04, 2022 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />hand sinks throughout facility -- 100.00º F hard boiled egg -- 38.00º F <br />shredded cheddar at server salad station -- 40.00º F shredded cheddar at prep line salad station -- 40.00º F <br />mashed potatoes -- 162.00º F 1 door Traulsen at bar -- 41.00º F <br />1 door Randell -- 39.00º F beer walk-in cooler -- 38.00º F <br />meat walk-in cooler -- 36.00º F mushrooms -- 170.00º F <br />2 door gass door Traulsen at bar -- 41.00º F batter at breading station -- 38.00º F <br />chicken at breading station -- 39.00º F 2 door Atosa prep at To-Go -- 40.00º F <br />salmon -- 38.00º F pulled pork -- 183.00º F <br />restroom hand sinks -- 100.00º F steak - raw -- 39.00º F <br />2 door Traulsen -- 34.00º F 1 door Atosa at To-Go -- 41.00º F <br />burger - cooked (med-well) -- 159.00º F chicken -- 39.00º F <br />1 door Haier -- 35.00º F 2 door steak display - ribeye -- 39.00º F <br />large walk-in cooler -- 36.00º F 1 comp prep sink -- 120.00º F <br />shredded cheese -- 39.00º F 2 comp prep sink -- 124.00º F <br />creamy horseradish -- 36.00º F 2 door salad prep at server station -- 37.00º F <br />2 door Traulsen at bar -- 38.00º F ribs -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0017922 PR0526473 SC001 01/05/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD