Tin Can Roadhouse

Year by year

Inspections

1. Jul 15, 2026 Routine · 1 priority, 1 priority foundation
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Kitchen employee stated the chicken wing breading is used for a full days service at room temperature. Education provided that the bstter should be chnged every 4 hours, kept under refrigeration, or sifted regularly to remove large chunks.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Kitchen handwashing sink is blocked with a cart and there is a pitcher stored inside. The sinkw as cleared during inspection.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

2. Dec 4, 2025 Routine · 1 priority foundation, 1 core, 1 repeat
   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at banquet kitchen employee handwashing sink for hand drying. Paper towel was refilled during inspection.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of food are stored on the floor in the banquet walk-in freezer.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

3. Jun 17, 2025 Routine · 2 priority, 3 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In prep cooler raw ribs was stored over stredded lettuce. Raw product was moved to bottom shelf during inspection.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Gravey in cabinet at cookline is at 104°F. Gravey was reheated to 170F during inspection.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Knife was improperly stored in crevice in cookline prep cooler. Knife was sent to warewashing during inspection.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of food is stored on the floor in the banquet walk in freezer. Single service items are stored on the ground in storage closets.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

4. Jun 14, 2024 Routine · 1 priority foundation
   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at back bar employee handwashing sink for hand drying. Paper towel was provided during inspection.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

5. Jun 12, 2024 Routine · No items found

   No violations cited.

6. Dec 6, 2023 Routine · 2 priority, 1 priority foundation, 2 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Coleslaw, cheese and housemade dressing were out at waitress station at 57-61°F. Items were discarded during inspection. Items were added to TPHC to be date marked in the future.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Taco meat and ribs in front walk in cooler not provided with a date mark. Date marks were provided during inspection. Review handout for providing proper date marking for previously frozen foods.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for brisket. Brisket was stacked in banquet walk in cooler and was at 80-90F at 1.5 hours. Brisket were spread out and placed in walk in freezer. Temperature at 2 hours was 70-75F. The thicker portion of the brisket that was 75F was cut off and discarded during inspection.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Do not stack pans with cooling product and make sure product is in smaller portions.

     Code 3-501.15 (A)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of food is stored on the floor in the front walk in freezer. Boxes were moved off the floor during inspection.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     The hood above the banquet kitchen cookline has an accumulation of dust and grease.

     Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

     Code 4-204.11

7. Jun 20, 2023 Routine · 1 priority, 1 priority foundation, 2 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Tomato juice in back bar cooler is cold held at 42-43°F. Temperature was adjusted during inspection and temperature was at 41F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at kitchen handwashing sink. Hand soap was provided during inspection.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core Corrected on site

     OPEN DRINK CONTAINER

     2 drinking cup without cover was observed in kitchen area. Both cups were provided cups during inspection.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Portion cup was used as scoop in spices. Portion cups were removed during inspection.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12