Sirloin Stockade in Round Rock Fails Health Inspection with Multiple Critical Violations
Exposed: Round Rock Restaurant Sirloin Stockade Flagged for Unsafe Food Handling and Sanitation Practices
Sirloin Stockade, a restaurant located in Round Rock, recently failed a health inspection due to multiple critical violations. The inspection found that temperature control for safety (TCS) foods were being held above 41°F, as well as below 135°F. Additionally, TCS foods were being held in containers that were date marked past the 7-day discard date. Raw animal products were also being stored above ready-to-eat (RTE) foods, and dishes were not being sanitized at the required temperature. The inspection also found employees not washing their hands properly and handling RTE foods with bare hands. The presence of live flying insects was also noted, as well as visibly soiled physical facilities, such as walls and floors, throughout the establishment.
Given the significant number of violations and the failure to adhere to basic food safety practices, consumers should avoid dining at Sirloin Stockade until the necessary corrective measures have been taken and the establishment has passed a follow-up inspection. It is crucial for restaurants to prioritize food safety and comply with health department regulations to ensure the safety and well-being of their customers.
01
Proper Cold Holding temperature(41°F/ 45°F)
Reach in cooler: raw chicken 44°F,raw ground beef46°F
02
Proper Hot Holding temperature(135°F) TCS food held below 135 °F.
Buffet lines: chicken 126°F, chicken 111°F, corn 126°F, turkey 123°F, pizza 110°F, salsa 47°F
46°F.
Warmer: fish 122°F.,Breading station: fish 45°F. ,Warmer line (nearest grill): peppers 89°F, sausage 113°F, okra 127°F.
03
Time as a Public Health Control; procedures & records.
TCS foods held in containers date marked past 7 day discard date (cantaloupe 10/29, cabbage 7/22, cocktail sauce 8/25). *TCS foods may be held for a maximum of 7 days, with date of preparation being day one.
04
Food Separated & protected, prevented during food preparation, storage, display, and tasting.
Raw shell eggs stored directly above pickles; raw bacon stored directly above vegetables in walk-in cooler. *Raw animal products must be stored below RTE foods. * RTE is abbreviation for ready to eat
05
Food contact surfaces and Returnables ; Cleaned and Sanitized.
Dishes sanitized in dish machine were <160°F after washing. Dishes visibly soiled with food debris after being washed in dish machine.
06
Hands cleaned and properly washed/ Gloves used properly.
Employee did not wash hands before donning gloves. Employee washed hands with cold water. *Employees must lather hands and exposed portions of arms for at least 10-15 seconds before rinsing with hot water. Employees did not wash hands after touching face. *Employees must wash hands when switching tasks & before donning gloves, as well as after touching exposed portion of skin.
07
No bare hand contact with ready to eat foods or approved alternate method properly followed
Employee handled bread with bare hands. *Establishment is not approved for bare hand contact with RTE food.
44
Final grade is: f WITH A SCORE OF 44 ON THIER routine INSPECTION.
Sirloin Stockade failed to adhere to basic food safety practices, with multiple critical violations found during a recent health inspection.
view the full inspection report
Sirloin Stockade | 1723 N IH 35 ROUNROCK TX 78664
Phone: (512) 212-7921
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