RED ROBIN GOURMET BURGERS & SPIRITS (Health Operation# 860228) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 26, 2019.
| NYS Health Operation ID | 860228 |
| Operation Name | RED ROBIN GOURMET BURGERS & SPIRITS |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
2511 South Road Route 9 Poughkeepsie NY 12601 |
| Municipality | POUGHKEEPSIE |
| County | DUTCHESS |
| Permitted Corporation Name | RED ROBIN INTERNATIONAL, INC. |
| Permitted Operator Name | RICHARD DUTRA |
| Permit Expiration Date | 03/31/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 136300 |
| Date: 2019-02-26 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Red violation noted on previous inpection has been corrected, all other violations are still pending. | ||
| Date: 2019-02-01 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Comments: Reinspection to take place within 2 weeks. Acceptable temperatures: beef burger just off rotating broiler unit @ 160F, chicken breast on grill @ 184F, raw beef burgers in burger cooler @ 41-43F, clam chowder in soup steam unit @ 193F, prime rib in cooling drawer under sandwich station @ 39F, cooked chicken cutlets in cooling drawer under salad station @ 40F, sliced tomatoes in WIC @ 38F, raw salmon in cooling drawer under grill @ 39F. NOTE: Discussed sick worker policy with manager during the inspection. The Center for Disease Control's guidelines for effectively dealing with the issue of ailing staff within the food service industry include allowing previously ill workers back to work only after 48 hours have passed since the employee reports the last incident of vomiting, diarrhea and/or fever. In addition, any employee found to be ill on the job shall be immediately discharged by the management staff, and all surfaces deemed to have been touched by the ill worker shall be properly sanitized; all foods that had possibly handled by the ill worker - if any- shall be discarded by the facility in a timely manner. |
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| Date: 2018-11-21 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Comments: All temperatures collected during inspection meet code requirement. |
||
| Date: 2018-09-19 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Walk-in beer cooler has been serviced, grapefruit juice 38F. | ||
| Date: 2018-09-17 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
||
| Date: 2018-05-25 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: All violations noted on previous inspection have been corrected. | ||
| Date: 2018-05-11 | Type: Re-Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. |
||
| Date: 2018-05-07 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: With the exception of the red violations all temperatures collect met code requirement. |
||
| Date: 2018-03-22 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: All violations noted on previous inspection have been corrected. | ||
| Date: 2018-03-12 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 11D: Non food contact surfaces of equipment not clean Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Comments: Prep-cooler - cut tomatoes 35F, Hamburger cooler - raw hamburger 42F, walk-in cooler - butter 42F, cheese 42F. |
||
| Date: 2017-12-29 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: All refrigeration was checked and all food temperatures were code compliant. | ||
| Date: 2017-09-05 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Comments: Prep-cooler cut pickles 41F, 4 drawer unit white American cheese 38F, Chili & beans 45, prep cooler cod 37F, walk-in cooler turkey burger -39F. |
||
| Date: 2017-04-07 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Comments: Raw cooler on line - raw hamburger 40F, hot holding - chili 198F, cooked hamburger on cook line - 160F, prep- cooler - cut tomatoes 41F, 4 drawer cooler - chili 42F, fish cooler - cod 38F, 4 drawer cooler - cooked turkey 40F, walk-in cooler - raw hamburger 39F. |
||
| Date: 2016-12-20 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Observed chemical sanitizing dishwasher with 200ppm residual chlorine. Sliced pinapple in bar cooler 37degF, ranch dressing in server station cold well 38degF, salsa in server station cold well 27degF, raw burger in grill prep cooler top 44degF, cheddar slice in grill cold well 40degF, salsa in burger topping prep cooler top 36degF, cooked onion in steam table168degF, diced tomato in salad station prep cooler top 36degF, diced tomato in walk-in cooler 42degF. |
||
| Date: 2016-10-03 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Prep-cooler drawers cut tomatoes 44F, 4 drawer unit chili 42F, 6 drawer unit Cheese 40F, Walk-in cooler cooked chicken 38F. |
||
| Date: 2016-05-04 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 11D: Non food contact surfaces of equipment not clean Comments: Beer cooler is not working correctly at time of inspection (unopen boxed apples juice 49F); hazardous foods were not being stored in the cooler at time of inspection and repair tech is on-site conducting repairs. Hazardous foods are not to be stored in beer cooler until the unit is able to maintain foods at proper temperatures. Prep-cooler - cut cucumbers 35F, Prep-cooler - raw hamburger 37F, Hot holding- soup 185F, Walk-in cooler raw hamburger 38F. |
||
| Date: 2016-01-05 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: - Previous violations have been corrected - Sour cream in cool tower near grill now 38 degrees F., horseradish sauce 35 degrees F. | ||
| Date: 2015-12-29 | Type: Inspection |
Violations:
3 critical,
4 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: - Cooked chicken in walk-in cooler 31 degrees F. - Raw hamburger in hamburger bain marie, top 40 degrees F. - Raw chicken in low cooler on cookline 40 degrees F. |
||
| Date: 2015-07-28 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| RED ROBIN AMERICA'S GOURMET BURGERS & SPIRITS | Red Robin International, Inc. | 1 Half Moon Crossing, Halfmoon, NY 12065 | 2018-03-02 |
| RED ROBIN BURGERS AND BREWS | Red Robin International, Inc. | 3008 Route 50, Saratoga Springs, NY 12866 | 2018-02-12 |
| RED ROBIN GOURMET BURGERS | Red Robin International, Inc. | 4320 Palisades Center Drive, West Nyack, NY 10994 | 2019-03-04 |
| Red Robin Gourmet Burgers and Brews | Red Robin International, Inc. | 160 Township Boulevard, Camillus, NY 13031 | 2019-02-21 |
| Red Robin America's Gourmet Burgers | Red Robin International, Inc. | 610 Towne Drive, Fayetteville, NY 13066 | 2019-01-10 |
| RED ROBIN GOURMET BURGERS & BREWS | Red Robin International, Inc. | 21220 Pioneer Plaza Drive Drive, Watertown, NY 13601 | 2018-10-29 |
| RED ROBIN | Red Robin International, Inc. | 2545 Vestal Parkway E., Vestal, NY 13850 | 2018-05-07 |
| RED ROBIN | Red Robin International, Inc. | 880 Loudon Road, Latham, NY 12110 | 2018-03-16 |
| Department of State (DOS) ID | 1846933 |
| Entity Name | RED ROBIN INTERNATIONAL, INC. |
| Initial DOS Filing Date | 1994-08-24 |
| Entity Type | FOREIGN BUSINESS CORPORATION |
| DOS Process Name | C/O CORPORATION SERVICE COMPANY |
| DOS Process Address |
80 State Street Albany NEW YORK 12207-2543 |
| Location Name | RED ROBIN INTERNATIONAL, INC. |
| Location Address |
6312 S Fiddler's Green Circle Suite 200 North Greenwood Village COLORADO 80111 |
| Street Address | 2511 SOUTH ROAD ROUTE 9 |
| City | POUGHKEEPSIE |
| State | NY |
| Zip | 12601 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BONSAI II JAPANESE & THAI RESTAURANT | Bonsai Japanese Restaurant II, Inc | 1955 South Road, Poughkeepsie, NY 12601 | 2018-12-12 |
| KING CHEF | Jing Ying Yang | 697 Main Street, Poughkeepsie, NY 12601 | 2018-12-11 |
| GOLDEN KRUST BAKERY & GRILL | Reynolds Enterprises LLC | 700 Main Street, Poughkeepsie, NY 12601 | 2018-12-11 |
| A TOUCH OF NAPLES | M&h Pizza Corp | 417 Violet Avenue, Poughkeepsie, NY 12601 | 2018-12-11 |
| APPLEBEE'S NEIGHBORHOOD GRILL #33 | Tlc Central LLC #33 | 3450 North Road, Poughkeepsie, NY 12601 | 2018-12-10 |
| OAKWOOD FRIENDS SCHOOL | Brock & Company Inc | 22 Spackenkill Road, Poughkeepsie, NY 12601 | 2018-12-07 |
| DC INDOOR GOLF | Dc Indoor Golf, LLC | 10 Crannell Street, Poughkeepsie, NY 12601 | 2018-12-06 |
| SALVATION ARMY | Salvation Army, A New York Corp. | 19 Pershing Avenue, Poughkeepsie, NY 12601 | 2018-12-06 |
| AMICI'S | Brothers Duo Enterprises | 35 Main Street, Poughkeepsie, NY 12601 | 2018-12-06 |
| LUNCH BOX | Brian Riddell | 29 No Hamilton Street, Poughkeepsie, NY 12601 | 2018-12-06 |
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| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).