- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Hamburger reachin
- Basic - Wiping cloth sanitizing solution stored on the floor. Dish area **Corrected On-Site** **Repeat Violation**
- 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. Around 10 ppm chlorine. Ecolab was called during inspection.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On cookline in various reachins, chicken 47, cheddar cheese 49, beef 51, batter 51, sauces 57-59. Chicken returned to walkin. Other products discarded.
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting boards have cut marks and are no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. Jacket on top of burger reachin **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - No copy of latest inspection report available. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Opened bags of slaw **Corrected On-Site** **Repeat Violation**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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3/20/2014 | Routine - Food | Warning Issued |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Motorcycle helmet **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Dishmachine
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Burger reachin **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Sanitizing solution not maintained clean. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese sauce 48° on line
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Slaw bags **Corrected On-Site**
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10/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Carry out trays
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server
- Basic - Employee with no hair restraint while engaging in food preparation. Manager in kitchen portioning/ plating food
- Basic - Equipment and utensils not properly air-dried - wet nesting. Prep pans and beverage cups
- Basic - No copy of latest inspection report available.
- Basic - Server scooping/portioning food (other than ice and beverages) has ineffective hair restraint.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Salad mix with cut lettuce 44°F
- Intermediate - Handwash sink used for purposes other than handwashing. Bar area. Pitcher inside hand wash
- Intermediate - Manager lacking proof of food manager certification.
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6/7/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/22/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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