3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized.// Several vegetable slicers stored clean underneath prep table with food debris(tomatoes & lettuce) in between blades, meat slicer had food residue buildup underneath blade. //Glasses stored clean ready for use were stored dirty at drink station under drink machine with lip stick on coffee cup and food residue on other glasses.//PIC had staff to pull all glasses to rewash, rinse and sanitize.
3-501.16 Maintain potentially hazardous food at 135 F or above.// Improper holding for hamburger patties 112F- 118F, patties were holding on grill plate .//Staff was uncertain of how long the patties had been out of temperature. 3-501.16 Maintain potentially hazardous food at 41 F or below.// Raw fish 49F-50F in make line up right cooler since 10:00am.//Staff voluntarily discarded fish. 3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized.//Numerous glassware at the bar with lipstick stains and food residue.// PIC removed all glassware to be rewashed, rinsed and sanitized. Preflush, presoak, or scrub utensils and equipment as necessary for effective cleaning. 4-601.11 Clean interior of ice machine as often as necessary to prevent accumulation of soil and mold.// Pink residue on inside panel that comes in contact with ice. 4-602.11 Wash, rinse, and sanitize can opener blade after each period of continuous use, or at least every 4 hours.// Black residue on can opener.//COS
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