RED ROBIN BURGER & SPIRITS EMPORIUM

Container of onion fritters subjected to time as a public health control observed labeled for discard time at 9:52AM while maintained out of temperature control at the pass-through window. Current time of inspection was 4:00PM. Per staff, a new batch had been just been placed into the container, and they had forgotten to change the label. [CA] Facility shall adhere to written SOP's for items subjected to time as a public health control. [COS] Container was properly time labeled for discard after 20 minutes of initially being fried, per facility's TPHC procedure.

Employee observed loading soiled dishes into the mechanical dishwasher, then attempted to handle clean dishes after they had been run through the aforementioned dishwasher before being stopped and instructed to wash his hands. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee properly washed his hands.

Ambient of the prep cooler at the front service area measured between 50F and 51F. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below during all hours of operation.

5+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies to prevent potential contamination of food.

Gaps greater than 1 inch observed in the ventilation hood baffle filters above the cook-line. [CA] Close gap to allow for the adequate ventilation of heat/grease.

Three and a half cartons of milk, whipped cream, and various potentially hazardous sauces (blue cheese sauce, honey poppy sauce, tartar sauce, and cocktail sauce) measured between 50F and 53F while maintained in the prep cooler at the front service area. Ambient of the unit measured between 50F and 51F via probe. Per staff, milks had been maintained in the unit overnight, and sauces had been placed into the unit at 2:00PM (approximately 1.5 hours prior). Flour/seasoning mixtures measured between 46F and 49F while maintained in the upper inserts of the prep cooler near the fryer station. *Note: Presence of raw chicken in seasoning/flour renders the seasoning/flour potentially hazardous foods. Small bits of chicken observed in the in flour. Manager states that the elevated temperature is likely due to the lid of the prep cooler being maintained open. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Milk was voluntarily discarded. Sauces were relocated to the walk-in cooler. Manager states that a service request has been filed for the unit. Prep cooler lid was closed.

bar undercounter dishwashing machine not primed [CA]maintain dishwashing machine in good repair

men's restroom toilet stall door not locking [CA]maintain toilet fixtures in good repair

Handwash sink located nearest the back door of the kitchen was partially obstructed with equipment stored in the basin of the sink. [CA] All handwash sinks shall be kept unobstructed and easily accessible to allow employees to properly wash their hands when required. [COS] Employee relocated items obstructing the sink.

Drain pipe from the dishwasher and drain lines from the bar equipment extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.

Wiping towels were observed used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Potentially hazardous foods in the insert units by the cook line was measured at improper cold holding temperatures. Turkey measured at 48F and raw chicken measured at 46F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Black mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine or as required.