Red Robin Gourment Burgers & Spirits

Violations (1)

• 22CriticalCorrected on site

  Proper Cold Holding Temperatures

  PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Addl Notes: Observed right and left side open top lines holding blue cheese, sliced and diced tomatoes, cut cabbage, salsa, cut lettuce, and boiled eggs 45-51*f degrees. Also observed low access grill line top holding various sliced cheese, raw shelled eggs, grilled onions, and blue cheese 59-72*f degrees. Per manager all items had been out of temperature less than 4 hours and moved to walk-in fridge to cool. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

  Priority