RED ROBIN GOURMET BURGERS & BREWS

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on back prep table , operator moved to segregated area Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish racks for glasses soiled -in between equipment on cooks line -gaskets of all reach in coolers Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooks line

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees have third party certificates , establishment does do in house training but it is not approved by dbpr , some employees do have this training Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of prepped food in walk in cooler, operator moved Corrected On-Site

Basic - Floor area(s) covered with standing water. Near mop sink area Behind cooks

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of some reach in coolers on cooks line Exterior of trash can on cooks line

Basic - Reach in cooler shelves with rust that has pitted the surface. Some reach in coolers on cooks line

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./observed cook placed raw burger patties on grill then pick up cooking utensils with the same gloves/advised/ Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing some employee training certificates. In house training not approved by DBPR. Some employees have third party certificates.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ice buildup in reach-in freezer and walk-in freezer door.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./mop sink wall soiled.

High Priority - Toxic substance/chemical improperly stored at bar, next to take out containers. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar.

Basic - Ceiling/ceiling tile shows damage or is in disrepair in prep area.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers in prep area. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop touching mushrooms in lowboy on cookline Corrected On-Site

Basic - Light not functioning on exhaust hood in prep area.

Basic - Open dumpster lid. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple over prepared and portioned pickles. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area. Repeat Violation

High Priority - 4 raw shell eggs in use or stored with cracks or broken shells in cook line cold drawers. See stop sale.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at handwash sink at kitchen entry. Corrected On-Site

Intermediate - Proof of required state approved fir some employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook no beard guard

Basic - Equipment and utensils not properly air-dried - wet nesting. At prep sink area containers not air dried. At bar area glasses not air dried Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Knives at wait station

Basic - Wall soiled with accumulated grease, food debris, and/or dust in dish area.

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

Intermediate - Handwash sink not accessible for employee use at all times. -slim jim trash can blocking direct access to hand sink at end of cook line. Manager corrected Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made ranch 63F Checked 40F Per operator ranch was on counter less than 1 hour, returned to freezer for temperature recovery. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled onion 86F Per operator, item on line 1 hour. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Tile bowing over prep.

Basic - Floor soiled/has accumulation of debris. Floor drain is throughout kitchen

Basic - Ice buildup in walk-in freezer. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken breast 50F sliced American cheese 50F Sliced cheddar cheese 50F Per operator item was placed in cooler less than 30 min , returned to walk in cooler for temperature recovery. Sliced cheddar cheese 42F Sliced American cheese 41F Raw chicken breast 40F Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk gallon in bar, operator stated it was opened 2 days ago. Corrected On-Site

Basic - Ice buildup in reach-in freezer. 2 reach in freezer on cook line.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from fryer . Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath pans in reach in cooler, food build up. All reach in coolers under grill on cookline.

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

Basic - Clean white Cutting board has cut marks and is no longer cleanable under prep table.

Basic - One Light not functioning over the hood system over the dish machine

Basic - Single-service articles not stored inverted or protected from contamination. Allergy picks on the cooks line.

Basic - Working containers of food removed from original container not identified by common name. 1) flour by fry station 2) squeeze bottle of liquid margarine on the cooks line. Corrected On-Site

Basic - - From initial inspection : Basic - Two Light not functioning on the hood system on the cooks line. Warning - From follow-up inspection 2022-04-08: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) cutting boards on cooks line stained

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine filter expired 1/21.

Basic - Light not functioning on the hood system on the cook,line

Basic - Single-service articles improperly stored by the chemicals shelf. Corrected On-Site

Basic - Threshold not maintained smooth and durable between the walk in cooler and walk in freezer.

Basic - Walk in cooler interior/shelves have accumulation of soil residues.p on the left side right in front of the walk in freezer.

Basic - Wall soiled with accumulated grease, food debris, and/or dust in the dish room.

Basic - Working containers of food removed from original container not identified by common name. Salt shaker on the cooks line Corrected On-Site