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S A 4 , J O A Q U I ` , Environmental Health Department Food Program Complaint Inspection Report Facility Name and Address: TEXAS ROADHOUSE#703, 2422 NAGLEE RD,TRACY 95304 FOOD ITEM--LOCATION--TEMP°F--COMMENTS large walk-in cooler--39.00°F chicken-off of grill--170.00°F shredded cheese at salad prep--40.00°F hard boiled egg at salad prep--38.00°F pork chop-cooked temp-off of grill--167.00°F baked potato out of oven--200.00°F baked potato at warmer--190.00°F chili reheated temp--183.00°F pork chop-raw in refrigeration--39.00°F meat walk-in cooler--34.00°F ranch dressing at salad prep--40.00°F NOTES Per Service Managers on duty,they are unaware of this complaint. No similar complaints have been received. No illnesses with similar symptoms have been reported by employees or family members. Facility maintains an illness/injury log for employees. If an employee is ill, misses work, and seeks medical attention,the restrictions of the doctor must be followed prior to the employee returning to work. Staff received food safety training. Staff consumes the same food consumed by the complainant. Hand washing stations are properly supplied, proper hand washing was observed this date, and there are multiple hand wash stations situated throughout the facility. Pork chops are received refrigerated from Sygma Foods. Pork loins are cut and trimmed to pork chops. Pork is branded Swift/JBS. Pork chops are maintained refrigerated until ordered. The pork chops are seasoned, placed on the flat top to sear for one minute per side and then placed on the grill. Depending on the pork chop thickness,the average cook time is 10-15 minutes. Per cook, "doneness" is determined by the"feel of the meat and the color of the juice from the meat. If the juice is opaque,the meat is not done. If the juice is clear,the meat is probably done."Pork chop cooked to 167--172F this date. Potatoes(branded Imperial Fresh)are received from Fresh Point in 50#boxes.The potatoes are washed prior to salting.The baked potatoes are baked in the oven to a temperature of 200F.After cooking,the baked potatoes are kept at the warmer until service to the customer. Potatoes out of the oven are 20OF and potatoes at the warmer are 190F this date. House salad consists of iceberg lettuce, romaine lettuce, red cabbage, carrots,tomatoes, shredded cheddar cheese, hard boiled eggs, and croutons.All produce comes from Fresh Point. Other ingredients come from Sygma. Iceberg lettuce, romaine lettuce, red cabbage, and carrots arrives whole/uncut. Produce is washed,trimmed and shredded.The lettuce is placed in an ice bath to shock(prevents browning).These four ingredients are placed in water to let the soil fall off,then all excess water is strained off and the ingredients are spun to remove any residual water.The lettuce mix is stored in the walk-in cooler until needed at the salad prep table. Tomatoes are received whole,washed,then diced.Tomatoes are stored in the walk-in cooler until needed at the salad prep table.Whole hard boiled eggs (branded Prime Foods, LLC)are stored in the walk-in cooler until diced by employees. Cheese is received in blocks(branded Colombia River Processing)and shredded here. Eggs and cheese remain refrigerated in the walk-in cooler and the salad prep table. The sanitizer level of wiping cloth buckets is 200-400 ppm Quat this date. The dish washer has a chlorine residual of 50 ppm Cl this date. Restrooms are properly supplied and in proper working order. No major violations identified this date. FA0017922 C00047255 SCO04 08/16/2018 EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program Complaint Inspection Report 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com