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Restaurant: RED ROBIN GOURMET BURGERS & SPIRITS
Type: Other food service establishment
Sub type: Full Service
Address: 2775 Northwest Arterial, Dubuque, IA 52002
Owner and phone: RED ROBIN INTERNATIONAL INC.
303 846-6000
Total inspections: 12
Last inspection: 9/10/2009
Inspection findings | Inspection Date | Type |
|---|
- Warewashing
- Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
Sanitizer too wak on bar glasswasher.
- Plumbing/Water/Sewage
- Handwashing facilities (Hand sink hot water supply: 100° F, 15 sec, no cold water 5-202.12, pg 149)
Hot water less than 100 degrees at all handsinks.
- Hot & cold water under pressure (Inadequate capacity of water system (hot/cold) 5-103.11, p 147)
Water coming from hot water is 86 degrees.
|
9/10/2009 | Routine |
| No violation noted during this evaluation. | 9/10/2009 | Mail-In |
| No violation noted during this evaluation. | 12/23/2008 | Mail-In |
| No violation noted during this evaluation. | 12/18/2008 | Mail-In |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Gallon of milk on ice bar area however ice was only in contact with bottom of container. Milk in jug measured 46 degrees. Any product when on ice for safety must be buried in ice to maintain product at 41 degrees or less.
- Food Source/Handling
- Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
Bare hand contact with exposed ready to eat foods is prohibited since 07/01/08. Please review new food code.
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
dressing dispenser stored in direct contact with food lettuce in prep unit. Hands handle the sauce dispenser and lettuce is a ready to eat food.
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
Post handwashing signage at each handsink. Signage available free at www.profoodsafety.org
- Facility/Equipment Requirements
- Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
Storage of steam kettle paddle on top of soiled ice maker.
- Other Operations
- License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
|
12/2/2008 | Routine |
| No violation noted during this evaluation. | 3/10/2008 | Re-Check |
| No violation noted during this evaluation. | 11/14/2007 | Routine |
- Plumbing/Water/Sewage
- Handwashing facilities (Hand sink hot water supply: 100° F, 15 sec, no cold water 5-202.12, pg 149)
Prep area handsinks are timed and not delivering a 15 second uninterrupted flow of water. NE, NW,SE handsinks.
- Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
rear prep line handsink contained food portion bags.
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
place drain hoses in drain bar area.
- Facility/Equipment Requirements
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Clean pop gun boots
|
10/9/2006 | Routine |
| No violation noted during this evaluation. | 10/18/2005 | Pre-Opening |
- Personnel
- Demonstration of knowledge (Responsibility of person-in-charge 2-201.11, p 28)
Complete employee reporting agreement for diseases transmissible through food. Forms 1,2,3 from Annex 7 rear of code may be used.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
Bar and waitstaff handsinks.
- Facility/Equipment Requirements
- Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
Install cover for tempering valve women's restroom.
|
10/11/2005 | Pre-Opening |
- Personnel
- Demonstration of knowledge (Responsibility of person-in-charge 2-201.11, p 28)
Screen employees for diseases transmissible through food forms 1,2,3 from Annex 7 may be used.
- Warewashing
- Adequate warewashing facilities (Warewashing machine not maintained or operated per instructions 4-501.15, p 124)
Provide dish racks for warewashing.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
Provide paper towels all handsinks.
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
Repair broken tempering valve women's restroom.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Provide cooking thermometers and calibrate.
- Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
Finish front edge of bar. Install splash guard to bar handsink. Install sneeze guards to hanging glass rach bar which adequately protects clean glasses.
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
Install acess hole cover to women's restroom.
- Other Operations
- Refuse, recyclables, returnables (Waste receptacles not provided where needed (handsink, etc) 5-501.16 (B&C), p 160, 6-301.20, p 173)
Provide waste can for all handsinks.
|
10/7/2005 | Pre-Opening |
- Personnel
- Demonstration of knowledge (Responsibility of person-in-charge 2-201.11, p 28)
Screen employees for diseases transmissible through food. Forms 1,2,3 from Annex 7 of Food Code may be used.
- Warewashing
- Mechanical washing/sanitizing (Chemical sanitization (concentration): temp/pH/hardness 4-501.114, p 127)
Health dept must verify bar dishwasher when ready.
- Plumbing/Water/Sewage
- Handwashing facilities (Hand sink hot water supply: 100° F, 15 sec, no cold water 5-202.12, pg 149)
Handsinks which are timed must deliver water for 15 seconds.
- Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Health dept must verify cooking thermometers.
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
Caulk east wall gap by dishwasher.
- Other Operations
- Consumer advisory posted (Consumer advisory: for raw or under-cooked animal foods not posted 3-603.11(A), pg 95)
If burgers will be offered cooked less than 155 degrees provide consumer advisory as outned on page 72 of Food Code.
- Refuse, recyclables, returnables (Waste receptacles not provided where needed (handsink, etc) 5-501.16 (B&C), p 160, 6-301.20, p 173)
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
Perform final cleaning of all areas.
|
9/30/2005 | Pre-Opening |
|
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