Restaurant: Red Robin Gourmet Burger and Spirit
Address: 1491S Havana St,
Aurora,
CO80012
Phone: (303) 671-7055
Total inspections: 2
Last inspection: Dec 20, 2013
Employees were observed handling raw beef with gloves then ready-to-eat buns after removing gloves but without first washing their hands. An employee was observed wiping their hands on their pants then handling fries without first washing their hands. Employees were observed handling ready-to-eat foods, including sliced tomatoes, sliced cheese, buns, and lemons with their bare hands. Only one control measure (sanitizing hands) was used before handling ready-to-eat foods. An employee training program that documents completion of the following training areas: when to wash their hands, where to wash their hands, proper finger nail maintenance were not available. Cooked mushrooms were 100°F in the hot holding unit on the cook-line. Sliced cheese was 64°F in the refrigerator drawer under the grill. Cut lettuce was 47°F and cut tomatoes were 52°F in hamburger cook line cold-top refrigerator. Water supplied to the mixing valve faucet on the ware-washing area hand sink had a maximum temperature that was less than 100°F. The ice bin behind the bar was not adequately covered to prevent contamination. Foil was used as a surface between the fryer and the fish breading station. The door gasket was torn on the reach in cooler under the reach in freezer. Tape was wrapped around the legs of the three-compartment sink. The ware-washing machine drainboards were not sealed to the wall. The dry-storage shelves were soiled with dust. The freezer had excessive ice build-up. Knives were stored under the metal board on the hamburger line. There was no splash guard between the bar hand sink and the clean side of the three-compartment sink. The floor in the dry storage area was soiled with food debris. The ceiling in the ware-washing area was a porous material. The ceiling was rusty in walk-in beer cooler where milk was also stored. Employees were observed wearing bracelets and watches while handling food.
An employee was observed handling raw beef with gloved hands and then removed the outer glove and handled buns/bread without first washing their hands. Sliced cheese by the grill was 48°F. The water supplied to the faucet on the warewashing hand sink was 133°F and was not supplied with cold water.
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