Red Robin Gourmet Burgers, 14090 Worth Ave, Woodbridge, VA - Restaurant inspection findings and violations

September 22, 2009 (Routine)

Violations:

• 1650 - The temperature of the in-use wash water solution was observed at less than 110F.
  Maintain a temperature of 110F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
• 2190 - When timed, the automatic shut off faucet at the hand sink located in the rear kitchen did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
  Adjust or replace the faucet to provide water tempered to at least 100F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
• 2210 - The mop sink faucet water line to the chemical mix / dispensing units lacks a backflow or backsiphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
  Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.

Comments:
Dishwasher appears to be working properly. Temperature records being maintained for ROP variance. Note: Quat 10 sanitizer at 3-vat sink requires cool water. 3-vat sink faucet / chemical dispenser plumbing / temperture is adjusted for quat sanitizer. No hot water appears to be available for 3-vat sink wash basin faucet. Set up for 3-vat sink dual faucets and rinse arm is confusing.

September 30, 2008 (Routine)

Violations:

• 1820 - Corrected During Inspection Ladels remain soiled with food debris after the wash cycle.
  Incorporate a preflushing, presoaking or scrubbing with abrasive step prior to loading of items into the mechanical warewashing machine.
• 2000 - Clean ice buckets were observed stored upright.
  Store ice buckets inverted to prevent contamination while in storage and allow buckets to drain.
• 2350 ii - Plumbing connection under the cook's handsink is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3080 - Less than 50 foot candles of light was noted in the exhaust hood area. (22-55 foot-candles)
  Provide at least 50 foot candles at a surface where a food employeea are working with food and utensils in exhaust hood area where employee safety is a factor.
• 3170 - Standing water between floor tile in kitchen, dishwashing & mop sink areas.
  Regrout floor tile in badly eroded areas. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Certified food manager in kitchen. HACCP plan in manual & in recipe flip-binders. ROP variance for soups and sauces dated 12/05/07, cooking temperature for onion soup batch recorded. No raw shell fish or other special foods. Employee health policy in place. No consumer advisory needed for menu. Observed person-in-charge (PIC) taking food temperatures. Kitchen staff observed washing hands and changing gloves. No cooking observed; reheating was observed. Chemical dishwasher appears to be working properly. Sanitizer concentration of wiping cloth buckets OK. Reviewed food safety & sanitation list with PIC. Kitchen thoroughly cleaned after fire suppression discharge. Provided manager with fire cleanup guidelines and FDA electrical outage guidelines for refrigeration.

January 28, 2008 (Critical Procedures)

Violations:

• 0450 - Corrected During Inspection Critical Unapproved food scoop in spice tub.
  Provide approved food scoop for tub of spice.
• 1100 - Corrected During Inspection Critical The food contact surface of the tongs is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace broken tongs to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and crevices to prevent buildup of food debris.
• 1770 A - Corrected During Inspection Critical 3-vat sink not set up in kitchen & bar.
  Set-up 3-vat sink in kitchen & bar when facility in in operation.
• 1770 A - Corrected During Inspection Critical Dishwasher in bar not sanitizing. Sanitizer container low.
  Provide sanitizer for bar dishwasher. Use bar 3-vat sink until repaired.
• 1770 A - Corrected During Inspection Critical Sanitizer buckets on floor.
  Store sanitizer buckets at least 6" off the floor.
• 3340 - Corrected During Inspection Critical Container of cleaning product stored above 3-vat sink.
  Container of cleaning product must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Correct critical violations immediately. Discussed changes in food regulations and employee health policy with person-in-charge.

January 09, 2007 (Routine)

Violations:

• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - Repeat Dispensing utensils improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 2030 - Storage of soiled utensils was adjacent to clean utensils at the food prep area
  Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.

Comments:
Clean all equipment on regular basis, provide cover for ice tray at drink station. Good use of gloves.

January 17, 2006 (Complaint)

Violations:

• 0060 - Critical No CFM on duty. The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 1800 - Corrected During Inspection The nonfood contact surface of the children red high chairs has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

Comments:
01/17/06: This is an inspection to follow up with a complaint "high red chairs not clean", complaint discussed with person in charge, chairs were clean up. It was recommended to include chairs in their daily cleaning schedule.

September 09, 2005 (Routine)

Violations:

• 0470 - Observed an open bag of flour.
  Protect food from cross contamination by storing food in covered containers.
• 0550 - Ice scoops improperly stored.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1570 - Soap dispenser front area was observed in a state of disrepair and damaged.
  Repair the soap dispenser to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 1800 - The nonfood contact surface of the hood system and hand soap dispenser had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2700 - Dumpters area unsecured.
  Secure dumpters area.
• 2720 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  Cover all waste containers when not in continuous use.
• 2760 - Dumpster overfull causing an attractant to pests.
  Discontinue the practice of leaving filled refuse containers, increase trash pick ups.
• 3170 - Plumbing pipes' cover structure paint peeling.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - WIF floor noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
09/09/05: The FBI complaint filed on Sept 6, 2005, was discussed with the CFM, no other complaints were received. No employee reported sick/ill.

February 11, 2005 (Routine)

Violations:

• 0570 - Wiping cloths improperly stored between use-under cutting boards.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - Ice machine catch basin-damaged--dumping on floor-- dessert refrig.-frozen condensate on bottom shelf-both were observed in a state of disrepair and damaged.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - The cutting board(s) along the @LOCATION@ are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1780 - Critical Soda gun holster over handsink--move so cannot become contaminated
  Clean and sanitize containers when empty to prevent cross-contamination.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 2010 - Clean equipment/utensils were found stored in bucket of sanitizer
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 2350 - Critical Water draining onto floor under 3-comp.sink-repair piping
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 2720 - Outside refuse container was uncovered-trash on ground.
  Cover all waste containers when not in continuous use.
• 3020 - Soap was not provided at the hand washing lavatory in the bar
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

February 06, 2004 (Follow-up)

Comments:
02/06/04: Hot water temperature at approved range for cleaning and sanitation procedures. The dishwasher was run three times, the water temperature reading were , 130 130 and 134 fahranheit degrees and the chlorine sanitizer concentration was approximately 75 PPM.

February 05, 2004 (Complaint)

Violations:

• 2120 - Critical The water heater / boiler serving the food service establishment is no longer operable.
  EHS is to confer with his/her supervisor for closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
• 1880 - Critical The food-contact surfaces of the thermometer were no sanitized, no sanitizer detected in solution.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 0580 - Employee washed hands with gloves on.
  Cease reuse and discard gloves when interruptions occur in the operation.
• 0140 - Critical Improper handwashing procedures observed. Employee washed her hands with gloves on.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.

Comments:
02/05/04: This establishment is closed for food service at 2:45 PM, until hot water be reestablished.

January 29, 2004 (Other)

Violations:

• 1580 - The cutting board(s) along the cook's line are heavily stained, scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 2000 - Repeat Utensils were found stored in bucket of sanitizer.
  Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Keep bucket of sanitizer with wet wiping cloths inside for wiping down utensils as needed.
• 3030 - No disposable towels were provided a the hand washing lavatory at the handsink at the cook's line.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

Comments:
Discussed with manager the need for employee training to discuss handwashing, personal hygiene, and cleaning/sanitizing surfaces.

June 05, 2003 (Routine)

Violation: 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
Comments:
This was a limited inspection, complaint had been filed on "smoke in the establishment" and failing to evacuate the smoke to the outside. Hood system had malfunctioned. System repaired on day of visit.

February 24, 2003 (Routine)

Violations:

• 3080 - Less than 20 foot candles of light was noted in the beverage station handsink
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 2000 - Ice bucket upright
  Store inverted to drain
• 1100 - Ice maker ice scoops cracked
  Replace both scoops
• 1770 - Beverage island ice scopp in container of sanitizer
  Clean & saniktize scoop daily
• 0480 - Unlabeled food containers in bar.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3170 - Soda conduit line ends sealed with expanding foam
  properly seal /cap ends of conduit line with durable smooth material
• 2580 - Soda gun holster in bar missing drain line
  Install drain line
• 2310 - Critical The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food EQUIPMENT preventing its use.
• 2900 - Grease cup missing in exhaust hood. Filter missing in hood over kettles
  Install grease cup & filter.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1860 - Chef's knife cleaned with sanitizer wiping cloth only
  Wash & sanitize knives at 3-vat sink or dishwasher
• 1550 - Gap between wall & 3-vat sink
  Caulk gap
• 1750 - Disposable aluminum pan used for utensil storage bin
  Do not use single-service items for storage bins
• 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the cook's cooler is not accurate.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 3140 - Employee drink on prep table
  Store drink separate from food items & clean utensils
• 2350 - Critical Mop faucet leaking
  Repair faucet
• 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3330 - Critical Working containers of @HAZARDOUS PRODUCT@ are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.