Inspection Report

Business Name
Texas Roadhouse

Business Address
2600 W HAPPY VALLEY RD PHOENIX AZ 85085

Permit Number
FD-45790

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/4/2026

Grade
C

Priority Violation
2

Inspection Status
Completed

Cutting Edge Cutting Edge Participant

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: Observed dishwash employee warewashing at the three compartment sink with sink and surface sanitizer. Employee was dipping the food contact surface in the sanitizer then immediately taking out at the time of inspection over multiple food contact surfaces. Discussed with PIC following the manufactures instruction for proper sanitizer contact time for sink and surface cleaner. PIC instructed employee to properly sanitize the food contact surfaces at the time of inspection. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff (a policy issue), which resulted in the violation. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed TCS food items such as shredded lettuce, sliced cheese, cut tomato on the cookline in an ice bath with the containers floating above the waterline with parts of the TCS foods ranging between 46*F-54*F. Also observed uncooked beef, uncooked chicken, cooked rice in cooler drawer underneath cooktop ranging in temperatures of 44*F-50*F at the time of inspection. Also observed raw fish and raw chicken in ice baths on the cookline with the upper portions of the TCS meat ranging in temperatures between 49*F-60*F. All TCS foods were measured with inspectors calibrated thermometer at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, TCS foods had been placed on the line 2 hours prior to the time of inspection from the walk-in cooler. Depending on the TCS food item, the PIC moved it back into the walk-in cooler or added ice bags on top of the food items to rapidly cool to 41*F at the time of inspection. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff (a verification breakdown), which resulted in the violation. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.
Discussed with PIC: proper in-use utensil storage

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.