RED ROBIN AMERICA'S GOURMET BURGERS & SPIRITS

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. Bar Dishwasher (Chlorine 0ppm), operator replaced all chemicals and primed, 50ppm chlorine Corrected On-Site

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. On triple sink, red hose attached and resting in sink. Operator completely removed hose restoring air gap. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dried on debris on milkshake mixer piece in bar area. Operator cleaned and sanitized. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents in kitchen.

Observed cracks around electrical outlet, left side cook line by handwash sink . For reporting purposes only.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cooking handle raw ground beef and change gloves, no handwash. Spoke with employee and manager, employee washed hands before returning to work. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by cook line entrance. Operator replaced paper towels. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At far end cook line handwash sink blocked by garbage can. Operator moved garbage can to allow sink access. Corrected On-Site

Basic - Food stored in a location that is exposed to dripping water from ceiling. Condensation dripping from ceiling on cook line.

Basic - In-use utensil stored in sanitizer between uses. Tongs in sanitizer at grill station. Operator sent tongs and container to dishwashing area for cleaning and sanitation. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling over bar, front line pass through window, and vents on cook line with accumulated dust.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to bar left side, pillars near pass through windows soiled with accumulated dust.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food build up on ice cream shake blender behind bar. Repeat from 07-20-2023 Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in dish machine area have surface rust.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line raw fish (57 F - Cold Holding), per operator fish had been removed from walk in 90 minutes prior. Operator placed ice bags on fish to cool. Corrective Action Taken

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/. Heather Paeton hired more than 30 days prior to inspection and not Heather Paeton person in charge hired more than 30 days prior.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Underside of ice cream shake blender behind bar had food build up. Operator cleaned during inspection. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Heather Paeton person in charge with one bartender, one server and two line cooks working with food.

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. Observed dishwashing machine chlorine at 0 ppm.Operator call for service and maintenance repair Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over sliced tomatoes in reach in cooler across from grill. Operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled cloth stored in hand wash sink at cook line. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar. Operator placed paper towels at hand wash sink. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Single-service articles not stored inverted or protected from contamination. Cook line. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour container. Operator labeled. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents with dust accumulation.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign in hand washing sink by server serving area. Operator posted hand washing sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler outer surface with grease , food debris accumulation in kitchen line area.