| No violation noted during this evaluation. | 11/03/2015 | Non Illness Complaint |
- Air drying of equipment and utensils
Observation: Big containers were not being air dried in the prep area.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Intake vents, blower units, and vents in the walk in cooler units were not clean to sight.
- Steam mixing valve prohibited
Self-closing, slow closing, or metering faucet shall provide a 15 second flow of water
- Equipment and utensils-durability and strength
Observation: Cutting boards were damaged and not clean to sight.
- Hand drying provided
Observation: Sinks were not supplied with hand towels. Towels were provided at each sink.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The big containers, can opener, and ice buckets were not clean to sight. Dish washer racks were setting on the floor in the dish washer area. The person in charge clean the units while was there and stated he was going to place the dish washer racks off of the floor.
- Indoor and outdoor surfaces
Observation: The ice machine was damaged in the front.
- Protecting food from environmental contamination
Observation: Scoops were did not have handles on them. The pull drawer units were not clean to sight. The owner state he would place new scoops in the units and would clean the pull drawers.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: The pull drawer units thermometers were damaged and shall be fixed. The facility could not find their thermometer while I was there for the inspection.
- Handwashing signage
Observation: Each sink did not have a hand washing sign only placed by it. Signs were placed by each sink.
- Drying mops
Observation: Mops were not being hung to air dry.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Lots of non food contact surfaces throughout the prep area were not clean to sight.
- Identifying information-original container
Observation: A spray bottle was not labeled. The unit was labeled prior to me leaving.
|
06/10/2015 | Regular |
- Storage and maintenance of wet and dry wiping cloths
Observation: Several wiping cloths were being left out on the counter tops after each use.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Carts in the walk in cooler, microwave tops, intake vents, and freezer bottoms
- Identifying information-original container
Observation: Blue liquid bottles in the back was labeled server. The name of the chemical is needed on the bottle.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Cheese by the oven was 50-51 degrees F.
- Eating, drinking, or using tobacco
Observation: Several drinks were not covered in the prep area.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Knives were being wiped off by a common towel that was not being placed back into sanitizer solution.
- Protecting food from environmental contamination
Observation: Sanitizer buckets were setting on the floor. Dish racks were setting on the floor.
- Handwashing signage
Observation: Most sinks did not have hand washing signs posted by them.
|
12/05/2014 | Regular |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
11/27/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
|
09/06/2013 | Routine |
- When to wash
The cook going from raw hamburgers to ready to eat foods was not washing his hands prior to the new task.
- equipment food contact surfaces and utensils clean to sight and touch.
The tops of the microwave units and the inside of one microwave unit was not clean to sight. --The cutting boards in the back room had deep groves and were stained. The units shall be resurfaced or replaced. Sanitizer buckets were setting on the floor in the prep area. Straws were being stored out of protection at the bar. The can opener was not clean to sight. Several stainless containers were not clean to sight.
- Linens- cleaning and storage
The cutting boards in the back room had deep groves and were stained. The units shall be resurfaced or replaced. Sanitizer buckets were setting on the floor in the prep area. Straws were being stored out of protection at the bar. The can opener was not clean to sight. Several stainless containers were not clean to sight.
- Roasts held at a temperature of 130°F or above
The products in the back side of the walk in cooler were 43-44 degrees F (cheese beef patties). Prepped beef patties were 45 degrees. All products shall maintain temps of 41 degrees F or below.
- Cutting surfaces maintained
The cutting boards in the back room had deep groves and were stained. The units shall be resurfaced or replaced. Sanitizer buckets were setting on the floor in the prep area. Straws were being stored out of protection at the bar. The can opener was not clean to sight. Several stainless containers were not clean to sight.
- Food employees hair is effectively restrained
A couple of employees prepping food did not have effective hair restraints.
- Air drying of equipment and utensils
Several containers were not being air dried prior to being placed into storage.
- Posting of a valid license
|
08/23/2013 | Routine |
Restaurant representatives - add corrected or new information about Red Robin Gourmet Burgers & Spirits, 4900 Sergeant Rd Lakeport Commons, Sioux City, IA 51106 »