Red Robin America's Gourmet Burgers & Spirits, 14450 Chantilly Crossing Lane, Chantilly, VA 20151 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Red Robin America's Gourmet Burgers & Spirits
Address: 14450 Chantilly Crossing Lane, Chantilly, VA 20151
Type: Full Service Restaurant
Phone: 703 961-0620
Total inspections: 7
Last inspection: 08/28/2015

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Inspection findings	Inspection date	Type
Today’s visit was to conduct a Risk Factor Assessment inspection. Please send me a copy of the CFM picture ID card by September 8. If you have any questions or concerns, please call 703-246-2444. Thank You. Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site) Observation: The following food item(s) from damaged packaging were found offered for sale or service: dented cans observed in walkin cooler Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CFM removed cans Certified Food Manager/Certificate Process (repeated violation) Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.	08/28/2015	Risk Factor
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: 1) raw chicken 45F in Delfield 1dr preptop cooler, 2) spinach dip 45F in 6 drawer preptop cooler Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. food employee replaced both items and stored them in the walkin cooler to cool down Temp Meas Devices for Cold & Hot Hold Equipment, Present Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 2drawer/1dr combo cooler and 6 drawer preptop cooler salad Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. Certified Food Manager/Certificate Process (corrected on site) Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.	02/09/2015	Routine
The purpose of this visit is to conduct a risk factor assessment in conjunction with a complaint inspection. All violations were corrected during the inspection. Thank you. 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:observed at the cold holding station across from the cookline tomato salsa 49F, onion ranch dressing 44F in a refrigeration unit that is not working but used ice underneath the containers. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. REMOVED THE ITEMS FROM THE LINE AND PLACED IN THE WALK IN COOLER TO COOL DOWN TO 41F OR BELOW.	08/20/2014	Risk Factor
The purpose of this visit is to conduct a complaint inspection. The complaint is about the restaurant allowing dogs to be at the restaurant. The manager states that he is aware of the complaint and was not present when the incident occurred. The customer was traveling, decided to eat at the facility and did not want to leave his 7 dogs in the car. The manager stated that they entered through the patio and he was not aware of the dogs until a customer brought it to their attention. The customer was informed that the restaurant does not allow dogs unless they are service dogs. The customers finished their meal and left. The manager stated he will ensure this does not occur again. Complaint confirmed per conversation with the manager. EHS discussed applying for a variance to obtain permission for dogs to be at the restaurant otherwise adherence to the regulations is required. No violation noted during this evaluation.	08/20/2014	Complaint
The purpose of today's visit was to conduct a routine inspection. While facility was busy, it was also observed that staff was taking routine cook temperatures and washing hands/changing gloves as required. Facility was clean and well-maintained. All temperatures observed were within acceptable range. Please contact me if you have any questions. Thank you. NOTES: Dishmachine Jackson ES4000, 50 ppm No violation noted during this evaluation.	03/27/2014	Routine
The purpose of today's visit was to conduct a routine inspection. Facility was clean and well maintained. All temperatures were well within range and employees were observed conducting line checks during inspection. Excellent handwashing was observed. Please contact me if you have any questions. Thank you. NOTES: dishmachine - Jackson ES4000, 50 ppm. Physical Facilities Good Repair Observation: Observed that the floors are not maintained in good repair, grout is needed in areas, especially around the warewashing area. Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.	09/10/2013	Routine
The purpose of today's visit was to conduct a risk factor assessment inspection in conjunction with the investigation of a foodborne illness complaint received on January 3, 2013. No violations related directly to food safety were observed. Complaint could not be confirmed. Please contact me if you have any questions. Thank you. NOTES: Dishmachine: Jackson ES4000, 50 ppm Quat at buckets, 200 ppm Water Heater: 2x AO Smith, BTH 199, 100 Certified Food Manager/Certificate Process (repeated violation) Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. Manager currently on duty is transferring to a location out of the county within the next week, he was instructed to ensure that incoming manager or designee holds a Northern Virginia Food Managers Card (photo identification card.) Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. See handout provided.	01/08/2013	Risk Factor

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