RED ROBIN AMERICAS GOURMET BURGERS & BREWS

High Priority - Dented/rusted cans present. See stop sale. Observed a dented can of Mandarin oranges , manager set can aside to discard .

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle on shelf in back prep kitchen improperly stored.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager placed soap at handwashing sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Manager put soap at hand sink. Corrected On-Site

Basic - Dishmachine has no data plate/operating specifications. Discussed with manager the importance of data plate.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on reach in cooler on hot line ,.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on prep shelf . Employee moved phone. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer by storage shelf

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed portion cups stored in seasoning on cook line. Manger had employees remove cups. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris buildup in the interior of microwave on cook line.

Basic - No Heimlich maneuver/choking sign posted.emailed copy operator

Basic - Standing water in bottom of reach-in-cooler in reach in cooler in front line area.

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee sneeze at cook line, then engaged to plating potato chips with chicken sandwich without wash hands and replace gloves. Discussed with employee, employee washed hands properly and replaced gloves at time of inspection. Corrective Action Taken

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Basic - Standing water in floor drain/floor drain draining very slowly. At the corner of the beer walk-in cooler by mop sink. Repeat Violation

Basic - Wiping cloth Ecolab Sink and surface Cleaner compound sanitizing solution not at proper minimum strength. All sanitizer tested 0ppm. Operator reset sanitizer dispenser, tested 700ppm, then replaced all sanitizer buckets. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed a commercially reduced oxygen packaged raw salmon thawed and stored in reach in cooler without removed bag. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit . Garlic Butter (55F - Cold Holding) at 1:59pm; macaroni and cheese (55F - Cold Holding); at 2:00pm. Butter milk (55F - Cold Holding) at 2:01pm; shredded cheeses (45F - Cold Holding) Poultry (44F - Cold Holding). Operator moved all these items into walk in cooler. Re temp: Garlic Butter 38f at 3:38pm, butter milk 32f, shredded cheeses 41f,poultry 36f. Operator voluntarily discarded the Mac and cheese. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at hand sink end of cook line. Manager fixed the paper towel dispenser Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed a commercially reduced oxygen packaged raw salmon thawed and stored in reach in cooler without removed bag. Operator discarded. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Manager printed and posted in place Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employees beverages stored in reach in cooler in cook line. Employee removed drinks Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on food prep area.Employee removed cellphone Corrected On-Site

Basic - Employees with no beard guard/restraint while engaging in food preparation. Employees put on beard guards. Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly next to mop sink area by beer cooler

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machines at bar and at kitchen, both tested 0ppm. Both chlorine buckets are empty. Operator replaced full chlorine buckets, ran dish machine multiple times, tested 50 and 100ppm. Corrected On-Site

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Victoria Redd.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a large trash can blocked handwash sink on cook line. Operator moved trash can away from handwash sink. Corrected On-Site

High Priority - Employee washed hands with cold water. Observed employee washed hands in handwash sink on cook line with maximum temperature at 87 F. Discussed with manager and recommended to use other handwash sinks.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold well on cook line: Cold holding: raw fish fillet 48 F, cooked chicken wing 45 F, raw chicken 48 F. Operator moved items to walk-in freezer for rapid cooling, re temped: raw fish fillet 42 F, cooked chicken wing sold, raw chicken 43F. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 2 minutes in handwash sink on cook line: temped 87 F.

Basic - Ice buildup in reach-in freezer on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Old food debris and grease build up on reach-in freezer handle on cook line. Repeat Violation

Basic - Standing water or very slow draining water in mop sink.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times at bar, tested 0ppm. Operator fixed the chlorine dispensing tube, ran dish machine again and tested 50ppm. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided by email. Operator printed and posted at time of inspection. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided by email, operator printed and informed employees to read and sign. Corrective Action Taken

Basic - Floor area(s) covered with standing water. By ice machine and mop sink area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in freezer doors/handles soiled on cook line.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk-in freezer floor. Warning - From follow-up inspection 2022-07-07: Time Extended

Basic - - From initial inspection : Basic - Interior of microwave has accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2022-07-07: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 lbs of mozzarella yellow cheese held over 24 hours at 52 °F Operator voluntarily discarded food during time of inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 lbs of mozzarella yellow cheese held over 24 hours at 52 °F Operator voluntarily discarded food during time of inspection. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cut boards.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cooks line by freezer.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at hand washing sink on cooks line.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed at 10 ppm retested to 200 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a gallon of milk 52 °F cold holding on counter at wait station. Operator placed in ice bath. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a pan of potato fries 112 °F hot holding under hot lamp at the cook line. Discussed with operator about proper hot holding temperature 135 °F or above. Potato fries served at time of inspection. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by a roll of paper towel at the bar. Operator moved paper towel to other proper location. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drink with no lid stored over prep table at wait station. Operator removed. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. At back kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in freezer gasket soiled on cook line.