Jefferson County Department of Health

RED ROBIN GOURMET BURGERS

5029 PINNACLE SQUARE BIRMINGHAM 35235

Deducted	Remarks
5	3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Cut tomatoes 45F.//COS//PIC Voluntarily discarded.
1	4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean non food contact surfaces of all RI units throughout the facility with special attention to RI drawers on the serving line.
1	5-205.15(B) Repair condensate leak in refrigeration units.//Repair condensation leak in WI Freezer and in RI Freezer located on the serving line.
2	6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Repair/Replace missing ceiling tiles throughout the food prep area. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors in WI Freezer.
1	6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.//Repair/Replace lighting under hood vent.

Deducted	Critical	Remarks
2	No	2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.//Personal drink stored above food prep area.
5	Yes	3-403.11 Heat commercially precooked TCS food and pasteurized eggs that will be hot held to at least 135 F.// Beer Cheese 79F and Queso 115F.//Items were reheated to 135F prior to the end of the inspection.
5	Yes	3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Sliced Turkey 47F and Diced Chicken 57F.//COS//PIC voluntarily discarded.
1	No	5-205.15(B) Repair condensate leak in refrigeration units.//Repair condensation leak in RI Freezer.
2	No	6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors throughout the facility with special attention to areas beneath, beside, and behind cooking equipment.