| No violation noted during this evaluation. | 01/07/2016 | Other |
| No violation noted during this evaluation. | 01/04/2016 | Illness Complaint |
- Using a handwashing sink- operation and maintenance
Observation: Coffee being dumped in handwashing sink on server/expo line. Discussed item with manager(David) and servers will be retrained on proper use of handwashing sink.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Interior of microwave in middle of cook line was heavily soiled with food residue. Manager David stated microwaves cleaned at end of every night.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Sliced tomatoes in top portion of prep cooler at front of cook line temped at 45.8*F. Other items in cooler temped at 38-40*F. Tomatoes were discarded during inspection and facility to use shallower metal pan instead of plastic container.
|
12/21/2015 | Regular |
- Material characteristics of non-food contact surfaces
Observation:Paper towel holder at bar wait station is broken and held together with duct tape, repair without use of tape to aid cleaning.
- Storage and maintenance of wet and dry wiping cloths
Observation:Most small red wiping buckets were stored directly on floor, all should be stored off the floor.
- Air drying of equipment and utensils
Observation:Observed some towel drying of wet items as they came out of dish machine, must allow all items to fully air dry before stacking, ie plates, glassware.
- Posting inspection reports
Observation:Inspection posted is from several years ago, must post most recent inspection within public view.
- Plumbing system maintained in good repair
Observation:Faucet at bar handsink is very loose, repair.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:1)Shredded cheese and sauce at 48 degrees F in cooling unit next to grill line. 2)Sliced tomatoes at 45 degrees F along front line next to FF hot hold area, both product discarded and new product held in contact with ice. Has plans to install shields to prevent radiant heat on product.
- When to wash
Observation:Observed at least one staff handling soiled dishes and not washing hands before then handling clean items, must wash hands before handling clean items.
- Hand drying provided
Observation:1)Two handsinks with paper towels either out or unable to access, both repaired now. 2)One handsink at bar needs paper towels located closer to handsink, suggest using mounting dispenser.
- Ice used as exterior coolant not used as a food
Observation:Using ice bin at bar for brownie bites and whipped cream, must discard this ice and not use for cooling. Items were moved to ice bin set up for this purpose and ice discarded, bin sanitized and refilled.
|
04/18/2014 | Routine |
- Food on display is protected from contamination by consumers
1) Has one bin designated to be used for cooling products, but brownie container and can of whipped cream is in the edible ice bin in a rack, must keep edible ice free of other food containers. moved and ice discarded now. 2) Ice bin at bar must have a lid to be used when not busy to protect the ice.
- Light bulbs, protective shielding
1) Two lights in dishmachine area have unshielded bulbs, shields were moved when needed to cover lights in food prep area when they were broken, new shields have been ordered. 2) Has some loose tiles in front and back line area and food particles and water present in low grout areas, plans next week to replace broken tiles and regrouting kitchen area.
- Plumbing system repaired according to law
1) Bar-faucet next to tapper is very loose, repair. 2) Women's RR for public has very loose toilet seat on one toilet and second toilet is out of order.
- Roasts held at a temperature of 130°F or above
Delfield cooler holding breading station holding dipping batter at 45.7 degrees F and buttermilk at 45.5 degrees, icing these products now, cooler turned down and will be serviced if does not cool properly. Service here now.
- Food temperature measuring devices are provided and readily accessible
Salad dressing cooler and coolers holding apples along front line waitress station, both need thermometers to monitor temp.
- Food storage containers identified with common name of food
Squeeze bottles on line not labeled with name of product, labels attached now to identify product.
- Ice used as exterior coolant not used as a food
1) Has one bin designated to be used for cooling products, but brownie container and can of whipped cream is in the edible ice bin in a rack, must keep edible ice free of other food containers. moved and ice discarded now. 2) Ice bin at bar must have a lid to be used when not busy to protect the ice.
- Package integrity
Has one open can of cocktail sauce on rack, discarded now and one dented on rim can of pineapple. Both cans discarded, corrected on site.
- In-use utensils, between-use storage
1) Has dipper well turned off on scoop for ice cream products, scoop changed and water supply turned on to unit now. 2) Has scoop touching flour in working bin, must keep scoop inverted out of product. 3) Kettle warmer unit has some dried food particles on interior and near lip on exterior, needs more thorough cleaning to remove food particles.
- Cleanability of floors, walls, and ceilings
1) Two lights in dishmachine area have unshielded bulbs, shields were moved when needed to cover lights in food prep area when they were broken, new shields have been ordered. 2) Has some loose tiles in front and back line area and food particles and water present in low grout areas, plans next week to replace broken tiles and regrouting kitchen area.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Has dipper well turned off on scoop for ice cream products, scoop changed and water supply turned on to unit now. 2) Has scoop touching flour in working bin, must keep scoop inverted out of product. 3) Kettle warmer unit has some dried food particles on interior and near lip on exterior, needs more thorough cleaning to remove food particles.
- Laundry facilities
requirement, location, and use
- Sanitization of food contact surfaces - before use and after cleaning
Initially no sanitizer detected in machine, supply barrel very low, changed and not getting 50 ppm sanitizer concentration. Monitor supply closely to ensure at proper sanitizer concentration. Corrected on site.
- Designated areas for employees
use of designated areas by employees
- Posting of a valid license
Has outdated inspection and expired license posted, must post most recent inspection and current license within public view. Does have new license, check with corporate for store copy.
|
10/23/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
|
04/18/2013 | Routine |
- Cutting surfaces maintained
1) Cutting boards in prep area are somewhat discolored, clean to remove dark area, or resurface/replace. 2) Delfield upright cooler on front line has torn gasket, replace.
- Plumbing system repaired according to law
Faucet for handwashing sink in bar area very loose, repair.
- Ice used as exterior coolant not used as a food
Has container of brownies stored in ice bin on rack and in contact with the ice, must not use this ice bin for food storage containers, has ice bin adjacent for this purpose, moved item now, discard ice from this bin now and resanitize.
- Food storage containers identified with common name of food
Has many squeeze bottles of sauces and dressings that are date/time marked but no name as to the contents of the bottles, bar and kitchen, must label with common name of food item as well as date/time if has shelf life.
- Hand drying provided
Paper towels out in employee men's RR, and the handsink in warewashing area, must restock/repair unit now.
- Posting of a valid license
Prior years inspection not posted, has one from 2011. Must post most recent inspection within public view.
- Laundry facilities
requirement, location, and use
- Bare hand contact with ready to eat foods
Observed staff touching bread product with bare hand, using just one gloved hand, must use barrier method of some sort to protect the product, such as glove, deli tissue, or utensil. If corporate has SOP on file allowing bare hand contact have it available for review. Unable to provide copy today. Correcting on site with second glove usage.
- Package integrity
Dented cans x 2 on sidewall that makes the can not sit flush with flat surface, will discard now. Corrected on site.
- Roasts held at a temperature of 130°F or above
Three containers of mayo on line reach in drawer at 46-50 degrees F, now placed in ice bath and at 40 degrees with recheck. Monitor drawer closely to ensure is holding at 41 degrees or less before restock product in this drawer.
|
04/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Red Robin Americas Gourmet Burgers & Spi, 4625 1st Se Ave, Cedar Rapids, IA 52402 »