- No Violations Were Observed
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09/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In dressing **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawers **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Wait station **Warning**
- Intermediate - Refrigerated drawers not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
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09/17/2014 | Routine - Food | Warning Issued |
- Basic - Interior of microwave soiled with encrusted food debris. Clean fan guards inside of microwave.
- Basic - Light not functioning. Cookline.
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Observed: Ambient air thermometer not located in the warmest part of the cold holding unit. **Warning** Priority: Basic
- Basic - Observed: Ceiling tile ajar, not fitting properly leaving gaps, due to leak in roof **Warning** Priority: Basic
- Basic - Observed: Clean utensils or equipment stored in dirty drawer or rack. **Warning** Priority: Basic
- High Priority - Observed: Dented/rusted cans present. **Warning** Priority: High Priority
- Basic - Observed: Dusty ceiling tiles and/or air conditioning vent covers. **Warning** Priority: Basic
- Basic - Observed: Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning** Priority: Basic
- Intermediate - Observed: Employee used handwash sink as a dump sink. **Warning** Priority: Intermediate
- Intermediate - Observed: Food-contact surfaces encrusted with grease and/or soil deposits, lids at prep station **Warning** Priority: Intermediate
- Intermediate - Observed: Handwash sink not accessible for employee use at all times. Blocked by cases of oil and another blocked by. Cart **Warning** Priority: Intermediate
- Basic - Observed: In-use whisk stored in standing water less than 135 degrees Fahrenheit. At wait station near drinks **Warning** Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Warning** Priority: High Priority
- Basic - Observed: Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site** **Warning** Priority: Basic
- Intermediate - Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Priority: Intermediate
- Intermediate - Observed: Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating. **Warning** Priority: Intermediate
- Intermediate - Observed: Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Corrected On-Site** **Warning** Priority: Intermediate
- Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning** Priority: Intermediate
- Intermediate - Observed: Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Priority: Intermediate
- Intermediate - Observed: Soil residue in food storage containers. **Warning** Priority: Intermediate
- Basic - Observed: Soiled reach-in cooler gaskets. **Warning** Priority: Basic
- Basic - Observed: Wet mop not stored in a manner to allow the mop to dry. **Warning** Priority: Basic
- Basic - observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.spoons at wait station near ice creM **Warning** Priority: Basic
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6/7/2013 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Spray bottle containing toxic substance not labeled.
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. all handsinks
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees. all handsinks
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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9/28/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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