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Environmental Health Department <br />Time In: <br /> 1:41 pm <br />12:10 pm <br />Time Out: <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: (303) 846-6000 Owner/Operator: RED ROBIN INTERNATIONAL, INC. <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 873 LIFESTYLE ST, MANTECA 95337 <br />Date: 03/28/2023Name of Facility: RED ROBIN #675 (Manteca) <br />Reinspection on or after: 04/11/2023 <br />Food Program Official Inspection Report <br />VIOLATIONS AND CORRECTIVE ACTIONS <br />Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br />113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health <br />and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of <br />the food facility. <br /> #1 Demonstration of Knowledge <br />OBSERVATIONS: 7 food handler cards are expired. Renew cards in 30 days and provide copies to gfahmy@sjgov.org <br />CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br />assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br />employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, <br />2011 shall obtain a Food Handler Card within 30 days (113948). <br /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Hand sink at the washing area, has no paper towels. Provide paper towels today. Corrected on site. <br />Bar hand sink has a temporary soap bottle with pump. Provide soap from dispenser mounted to the wall in 1 week. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: Rt 6 drawer cooler with diced tomatoes and shredded cheese, at the prep line in the cooking area, have <br />a temperature at 46F. Provide 41 or below to the food and the cold hold unit today. <br />CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, <br />114037, 114343(a)) <br /> #33 Nonfood Contact Surfaces Clean <br />OBSERVATIONS: 2 D freezer, by the pizza prep line at the cooking area, has food debris at the bottom shelf. Clean bottom <br />shelf today and as needed. <br />CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0020167 PR0534871 SC001 03/28/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD