Red Robin Gourmet Burgers, 4712 Galleria Pkwy, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
-Observed cooked chicken off the grill at 135F. Corrected during inspection; operator returned the chicken to the grill and cooked to 173F. Ensure chicken is cooked to at least 165F for 15 seconds.-Observed chicken in drawer cooler under the grill at 51F. Per manager the drawer cooler was repaired today. Corrected during inspection; chicken was voluntarily discarded. Ensure potentially hazardous food items are kept at 41F or below.
- [2] Handling of food; ice; minimized
-Observed employees on the make up line handling ready to eat food with bare hands. Discussed new regulations that have gone into affect. Corrected during inspection; employees began using gloves.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Observed good employee hand washing.-Restrooms clean and stocked.-Cooked hamburger at 180F.-Hot holding temperatures good. Au jus 163F; tortilla soup 170F; roast beef 143F.-Drawer cooler under salad make up bar at 40F. Cooked chicken 38F; peppers 38F; oranges 36F.-Make up unit across from cook line 40F. Pineapple 42F.-Meat cooler temperature good. Chicken 40F; burger 41F-Walk in cooler at 32F. Diced tomato 43F; slice tomato 42F; cod fish 33F; chowder 34F; chili 38F.-Food items in cooler stored properly off the floor and hazardous foods stored correctly. Food items were dated properly. Cooler was clean and organized. Lights shielded properly. -Observed proper thawing in the cooler.-Walk in freezer at 0F. All product frozen. Lights shileded.-Reach in freezer at 0F. All product frozen-Ice machine clean. Good scoop storage.-Cutting boards clean and smooth.-Sanitizer buckets at 300 ppm Quat.-Dishwasher at 100 ppm Chlorine.-Test strips available-Prep areas clean.-Utensils were clean and stored correctly.-Observed good chemical storage. Mop area clean and organized.-Outside garbage stored properly.-PCO is Ecolab on a monthly basis. No signs of pests or vermin.-Consumer advisory posted for undercooked foods.The following individual also has a CFPM certificate:Michael MaimanServ Safe - 1200555302/17/20Per manager no individaulas have taken a CFPM test and failed the test within the last year.
- General Comments that relate to this Inspection
Notes: No violations observed during the inspection.Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Observed good hand washing.-Restrooms clean and stocked.-Alcohol advisory posted.-Observed good customer ice separation.-Observed good scoop storage.-Spray gun and holder were clean.-Sanitizer bucket at 300 ppm Quat.-Dishwasher at 100 ppm Chlorine.-Test strips on site.-Ice cream machine cleaned and sanitized once per day.-PCO is Ecolab once per month. No signs of pests or vermin.
|
8/7/2015 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Burnt light bulbs in hood set to be replaced this week.Faucet set to be repaired this week (Three compartment sink still functional.)All other items have been corrected. Contact Krista at 328-2690 when remaining items have been corrected.Ok to issue permit to operate.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked.Discussed importance of proper handwashing/glove use.Discussed employee heatlh. Store policy is to exclude employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) for at least 48 hours after symptoms stop.All coolers at 40 f or below-cheese 39 - 41 f-turkey burgers 39 f-chicken breast 40 f-grilled onions 36 f-pasta 38 f-fish 36 f-roast beef 37 fGood food storage observed.Discussed final cook temps; holding temps; and cooling procedures - good. Found operator to be very knowledgeable on proper food handling procedures.Logs taken 2x day. Reviewed - looked accurate and completeDishwasher sanitizing at 100 ppm chlorine.Sanitizer buckets at 200 ppm quat. Buckets changed hourly or more often as needed.Quat and chlorine test strips availableFacility clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked.Discussed importance of handwashing.Discussed employee health. Store policy is to exclude employees ill with gastrointestinal symptoms (vomitng and/or diarrhea) for at least 48 hours after symptoms stop.Cooler at 30 fDishwasher sanitizing at 100 ppm chlorine. Test strips available.Alcohol advisory posted as required.Facility overall clean and well kept
|
9/15/2014 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate on the following conditions:1. Replace worn cutting boards on cook line2. Replace burnt out light bulbs in hood3. Caulk prep table4. Replace any cracked; chipped; or broken floor tiles5. Repair cold side on left faucet on three compartment sink6. Conduct general cleaning as neededNotes:Facility no longer doing cook/chill process.Discussed importance of handwashing/employee hygieneDiscussed employee health policies. Policy is to exclude employees ill with GI symptoms for at least 48 hours after last symptom - good.Facility to be assigned a Risk Category three.
- General Comments that relate to this Inspection
Ok to issue permit to operate. No issues noted. Facility to be assigned a Risk Category 1.
|
7/18/2014 | Opening Inspection | 100 |
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