Red Robin Gourmet Burgers, 11500 Midlothian Tnpk., Bon Air, VA 23235 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Red Robin Gourmet Burgers
Address: 11500 Midlothian Tnpk., Bon Air, VA 23235
Type: Full Service Restaurant
Phone: 804 378-0898
Total inspections: 10
Last inspection: 03/24/2016

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Inspection findings	Inspection date	Type
Drawers under the stove are currently not in use. Operator to call once the unit has been repaired. All violations have been corrected No violation noted during this evaluation.	03/24/2016	Follow-up
A follow-up inspection will occur on/about March 24, 2016. Cooling Methods Observation: The methods used for cooling were not adequate. Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Foods in the top of hot side prep station, foods in drawers under the broiler and creamers cold holding at improper temperatures. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Equipment - Good Repair and Proper Adjustment Observation: Rail on the hot side prep station and refrigerated drawers under the grill are not working properly. Correction: Repair the refrigeration to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Equipment - Good Repair and Proper Adjustment Observation: The door gasket to the Delfield freezer is in poor repair. Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.	03/14/2016	Routine
All violations have been corrected during inspection. Check hot water daily to ensure proper temperature of 100 + F. Also prime dish machine and use test strips to ensure proper sanitation of equipment and utensils. Gloves - Use Limitation (corrected on site) Observation: Single-use gloves while worn during multi-tasked food preparation. Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. Handwashing Lavatory, Water Temperature, and Flow (corrected on site) (repeated violation) Observation: Water from the handwashing sink throughout facility was measured at a temperature less than 100°F. Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Critical: Backflow Prevention Device, When Required* (corrected on site) Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.	11/04/2015	Routine
Adequate thermometers, two chlorine dish machines (had to clear bubble in line at bar), sanitizer buckets, and test kit. Notes: 1. Facility is now holding assorted sauces in small containers attached to the right side of the grill. The sauces are controlled by time and temperature, with a maximum hold of 4 hours. A copy of the policy explaining the use of time as a public health control needs to be shared with the inspector ASAP. An explanation of the policy and what specific items it is used for must be kept on file with the local health department. 2. Facility still needs to email inspector any new version of the corporate employee health policy. Jaundice had not been added as requested during 12/2014 inspection and policy review. 3. Remind staff to keep the lids down on the meat MUT to help stabilize temperatures. 4. Discourage the practice of ever stocking hot food in a line refrigerator. It will drive up all other temperatures. 5. Remind staff to mix batter with cold water to help with the cooling process. 6. If managers are going to be involved in full food handling/preparation activities in the facility, they too must wear appropriate hair restraints. During today's inspection, both managers were working on the cook line preparing orders. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Beef and turkey burgers (in top of meat MUT) Correction: blue cheese crumbles (right MUT drawers) Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: The following utensils were observed soiled to sight and touch: assorted metal pans stored on the clean dish shelving had food particles/residues on them. Correction: Clean and sanitize these surfaces for food contact. Equipment and Utensils, Air-Drying Required (corrected on site) Observation: Stacks of metal pans were found stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.	06/11/2015	Routine
Adequate thermometer, quaternary ammonia sanitizer buckets, and test kit. Notes: 1. Need a new test kit for the veggie wash. The two on-hand did not register any chemical, or perhaps the dispenser is not releasing chemical. 2. The two chlorine dish machines were not registering any chlorine residual when tested. After significant effort the PIC did get both running properly during the inspection. Current practice is to check the sanitizer levels twice a day. Encourage a more frequent testing (every 2 hr) given the history of problems with the dish machines. 3. Corporate employee health policy has still not been edited to include jaundice. Hopefully new materials will come out in January. Email edited policy to inspector. 4. Cold holding violation has been written once again, but not for the same items in the facility. Overall, temperature control has improved on the lines with smaller portions of product being kept in the top wells of many units. Regardless, temperatures of all temperature control for safety foods under refrigeration must be kept at 41 F or less. 5. When the inspector arrived she was informed that a repair technician had been working on the front dressing MUT cooler a few hours earlier. The bottom of the unit was measured at 38 F, but all product in the top wells was above 41 F. The technician returned while the inspector was present and actually fixed the unit. The upper wells are controlled by a separate thermostat than the bottom of the unit. 6. No hot water (max of 62 F) detected in the hand sink closest to the 3-vat sink, but present in all other faucets. Plumber due out today to repair it. 7. Some areas of broken coving along the edge of two walls and along the bottom of the wall noted as needing repair. Clean floor in the drink cartridge/dispensing area. Residues noted around the gas tanks. 8. Suggest providing some sort of stool/raised surface for placing ice buckets on during the filling process. Staff are currently placing them on the floor, and when staff go to empty the bins what was on the floor is now on their hands. 9. Since last inspection: slicer has been removed and deli meats come in frozen/pre-sliced Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Cooked/portioned onions, portioned curly pasta (drawers under stove top burners), raw chicken (left/meat MUT), hardboiled eggs (left main MUT), and all salad dressings (in the front dressing MUT) cold holding at improper temperatures Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) Observation: The food-contact surfaces of the following equipment were not observed sanitized: the main chlorine dish machine and the bar chlorine dish machine were not delivering detectable levels of sanitizer. Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. The chlorine residual in the dish machines should be checked more frequently. Handwashing Lavatory, Water Temperature, and Flow Observation: Water from the handwashing sink by the 3-vat sink was measured at a temperature less than 100°F (62 F). Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.	12/12/2014	Routine
Additional temperatures taken: Left MUT: salsa 38, hardboiled eggs 38-48**, guacamole 39, sourcream 41, diced tomatoes 39, slaw 40, queso 41.7 milk at bar 39 Adequate thermometer, quaternary ammonia sanitizer, two chlorine dish machines, and test kits. Reviewed corporate employee health policy language. Policy does not include jaundice. Please add and send an electronic copy. The sanitizer line to the main dish machine has a leak and has been temporarily patched until a new line can be installed (on order). Several refrigeration gaskets are also on order. The meat Delfield MUT cooler is being replaced within the week. The right MUT cooler is to be serviced tomorrow. Management is looking into getting custom lids made for the left and right MUT units. Limit the portions of product kept in the top and bottom of the MUT coolers. It is thought the guacamole was left out during preparation since all ingredients (w/ exception of diced onions) are prechilled. Portioned brisket was way overstocked (half removed for cooling in WIC). Critical: Food - Potentially Hazardous Food - Cold Holding (repeated violation) Observation: Sliced tomatoes, salsa, beef brisket, hardboiled eggs, and guacamole cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	07/14/2014	Routine
Adequate thermometer, quaternary ammonia sanitizer, two chlorine dish machines, veggie wash, and test kits. Reviewed employee health. Hood professionally cleaned 3 weeks ago. Manager stated the facility will consider buying a lid for the right MUT cooler to help shield the product from the heat lamps. Also discussed keeping bags of ice on top of the tomatoes, or double panning tomatoes with ice. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Sliced tomatoes, salsa, and guacamole in the right MUT cooler cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	03/19/2014	Routine
Notes: Maintenance call was placed during inspection to get refrigerator repaired. Sanitizing solution tested at 200 ppm. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: All PHFs in rear refrigeration unit cold holding at improper temperatures.Unit was turned out due to improper working. Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Equipment - Good Repair and Proper Adjustment Observation: Rear refrigeration unit between friers and grill was observed in a condition that prevents necessary maintenance. Correction: Repair refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Handwashing Signage/Handwashing Facilities Observation: A sign or poster that notifies food employees to wash their hands is not provided at men restroom used by food employees Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.	10/28/2013	Routine
Additional temperatures taken: drawers under flat top+burners: sauteed onions 42*, sliced tomatoes 39, shell egg 44* Adequate thermometer, main chlorine dish machine, quaternary ammonia sanitizer, and test kits. Reviewed employee health. Repair technician called to repair bar chlorine dish machine. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Relish, sliced tomatoes, salsa, and pico in the right MUT cooler were cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation) Observation: Chlorine dish machine at the bar is not delivering detectable levels of sanitizer. Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. The dish machine should deliver 50-100 ppm of chlorine.	05/15/2013	Routine
Additional temperatures taken: grilled chicken 170+ Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Pico, salsa, guacamole, and milk at bar cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) Observation: Chlorine dish machine at bar is not delivering detectable levels of sanitizer. Correction: Repair the chlorine dish machine so it is delivering a solution of 50-100 ppm on all food contact surfaces. Equipment and Utensils, Air-Drying Required (corrected on site) Observation: Metal pans were found stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.	02/01/2013	Routine

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