RED ROBIN #421

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee use dirty wiping cloth with gloved hands and then work with RTE foods. Observed food preparation employee go in and out of WIC and then go to work with RTE foods. CDI - employees washed hands and put on clean gloves.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw ground turkey patties stored above raw salmon. CDI - PIC rearrange storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plates stored as clean with visible food debris. Observed food employee serve food on dirty plate with visible debris. CDI - PIC moved dishes to 3 comp for w/r/s. Employee voluntarily discarded food items on plate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS items, cold holding above 41F in several different equipment. See temp chart above. CDI - PIC moved all items to WIC for rapid cooling. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed tomatoes and cabbage cooling in prep unit not moving temperature. CDI - PIC moved to WIC for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed outside dry storage with door opened, allowing several flys in storage aria. CDI - PIC closed door.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several plates stored as clean wet nesting.

4-501.11 Maintain equipment in good repair. Observed the lower part of pizza PU not working. Observed LB freezer with door broke off not working. PIC stated there has been a maintenance request added for repair. Repair/replace

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed prep units, Low boys, cold wells, and WIF in need of cleaning. Observed build up and food residue through out units.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed for walls and ceiling in need of cleaning throughout establish. Increase cleaning frequency.