- Observed food employee washing hands when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
|
12/01/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 12/01/2015 | Standard Inspection |
No violation noted during this evaluation. | 06/23/2015 | Complaint Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- The operation had an employee health policy on file.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: GFS, Produce One.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
|
03/06/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 03/06/2015 | Standard Inspection |
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