The purpose of today's visit was to conduct a risk factor assessment. In addition to the violations listed above, the following relevant violations were also observed:
4-501.11A: Equipment
Observation: Observed the following refrigeration units with ambient air or food temperatures above 41F: walk-in refrigerator (43F)
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete.The Red Robin policy, signed by employees in the folder, does not have information on exposures as discussed during hte inspection. The facility has Health Department forms which discuss exposures, however it is posted on the wall and not discussed with staff. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chili in the walk in refrigerator (44F)
Correction: cheese, cooked noodles in the Delfield 2-drawer refrigerator under the range (52F, 49F)
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10/23/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
NOTE:
I have requested follow-up on the following items:
1. The Delfield 2-drawer under-grill refrigerator was observed with an elevated ambient air temperature. Obtain a repair service for this unit to ensure it is capable of maintaining ambient air and food temperatures of 41F or below. Do not use the unit for storage of TCS foods until it is capable of maintaining proper temperatures.
Email a repair receipt for this unit to me within 10 days.
2. Incorporate information on "exposures" into your Employee Health Policy as discussed during today's inspection. I recommend using the Health Department provided training forms to describe reporting requirements to your staff. Have all staff trained by your next inspection.
3. Cut, lift or remove a section of the sanitizer basin drain pipe so that it does not extend beneath the flood rim level of the floor drain.
Send a picture of the repair to me within 10 days.
4. Obtain a pest control service to treat drain flies observed at the bar.
Email me a copy of
the
receipt for pest control services obtained within 10 days.
Discussed Active Managerial Control with the PICs during today's inspection. This facility has a third party audit group, food temperature logs, cooling logs, cooking logs and RSGs ("Ready, Set, Go"-daily quizzes for their staff that sometimes included questions on food safety). These are all good practices! You can strengthen your AMC by adding ambient air temperature measurements to your line check logs, sanitizer concentration logs, and other proactive food safety management systems. I look forward to reviewing your AMC practices at the next inspection!
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete.The Employee Health Policy information provided by corporate is missing information on "exposures". A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Observed the ice scoop stored with the handle touching the ice at the wait station, allowing for possible contamination of the ice by hands when removed.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Prime rib (57F), pasta (50F) and cheese (56F) in the Delfield 2-drawer reach-in refrigerator under the grill
Correction: diced tomatoes (43F) and sliced tomatoes (45F) on the refrigerated prep top.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less
Observation: Observed an ambient temperature above 45°F in the refrigeration unit holding raw shell eggs. Eggs were observed in the Delfield 2-drawer reach-in refrigerator under the grill, which had an ambient air temperature of 54F.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. NOTE: Eggs relocated.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: The Delfield 2-drawer refrigerator under the grill observed at 54F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: TCS food items were removed from the unit. Email a copy of repair receipt for the unit within 10 days.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are torn: the Delfield 2-door upright freezer.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the gaskets.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: Observed the drain pipe of the sanitize basin at the three-compartment sink extend below the flood rim level of the floor drain.
Correction: To protect against back-siphonage, an air gap of at least 1 inch should exist between the drain pipe of the sanitize basin of hte three compartment sink and the flood rim level of the floor drain. Lift, cut or remove a piece from the pipe within 10 days and send me a picture of the correction.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the bar handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed many drain flies at the bar.
Correction: Obtain a pest control service to treat for drain flies and implement pest control activities recommended by the pest control company to reduce or eliminate fly presence. Email a copy of the receipt for hte pest control service obtained within 10 days.
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04/23/2015 | Routine | |
Restaurant representatives - add corrected or new information about Red Robin #103, 13056 Fair Lakes Shopping Center, Fairfax, VA 22033 »