Health Inspection Information

The inspection history for the business you selected is displayed below. Each inspection may have zero or more violations. A health inspection report is a "snapshot" of the day and time of the inspection. On any given day, an establishment could have more or fewer violations than noted here. Inspections are based on regulations to eliminate risk factors for illness or injury. Every violation is coded indicating the degree of risk in causing an illness or injury.

  • Critical, Major, or Foodborne Illness Risk Factor Violations: These violations are more likely than other violations to contribute to illness or injury. Inspectors work with operators to make sure that these violations are corrected whenever feasible before they leave the establishment. A re-inspection may be scheduled to verify compliance.
  • Non-Critical, Minor or Good Retail Practice Violations: These violations are not directly related to the cause of illness or injury, but if uncorrected, could negatively affect the operation of the facility, such as maintenance and cleanliness.

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.
Facility Details
Program Food
Facility Name Red Robin Gourmet Burgers
Business Name Red Robin Gourmet Burgers
Address 6795 S Cornerstar Way
Aurora, CO 80016-1566
Phone 303-693-2265

Inspection Details
01/18/2022 Inspection, Routine
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: 2-301.14 When to Wash (P) Employee was observed in the preparation area touching their phone, then proceeded to put on their gloves and continue handling raw beef patties without washing their hands. Corrective Action: Manager was advised to let employee know importance of washing hands before putting on gloves and handling food items.
04/22/2021 Inspection, Education
03/28/2019 Inspection, Routine
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) Tongs were stored hanging from the handle of the fryer basket on the cook's line.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) The dirty side of the dish table was not properly sealed to the wall.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) The cutting boards on the cook's line were stained. 4-602.13 Nonfood Contact Surfaces (C) The gaskets on the reach-in freezer on the cook's line were soiled.
03/27/2018 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Raw cod in the batter cold top was 48°F. Dressing in the expo reach-in refrigerator was 45°F. The items were moved to the walk-in and operator will monitor food temps during lunch rush.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Beef gravy was cooling in a cold holding drawer on the cook's line.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The drawers on the salad cooler on the cook's line were in poor repair. The caulking around the dish table was in poor repair.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The faucet on the back 3 compartment sink was leaking. The faucet on the bar dump sink next to the dish machine was not properly secure.
03/28/2017 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Various foods in the cold holding drawers located to the right of the cooks line hand sink were 45-50°F.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The frames on the cold drawers beneath the grill line were soiled with various food residues.
03/22/2016 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: A bottle of orange curacao was adulterated with a fruit fly.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: A cutting board on the back preparation table was severely scored.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The faucet on the bar dump sink was not secured.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: A circular metal cap above the three compartment sink was not secured to the wall.
03/25/2015 Inspection, Follow-Up
03/10/2015 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee in the ware washing area was observed handling soiled dish ware then immediately proceeded to handle clean utensils without first washing their hands.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Blue cheese crumbles and pepper jack cheese slices located inside the cook line drawer cooler beneath the grill were 49-50°F. Raw fish stored in the cold top refrigerator on the cook line was 49°F.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: The far left and center metered hand sink faucets in the womens restroom did not run for at least 15 seconds.
09a - Non-Critical
Food Labeling, Food Protection: Original container, properly labeled
Inspector Comments: Squirt bottles of oil at the cooks' line were not labeled.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The cooks' line bun warmer was lined with aluminum foil.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The two-door reach-in freezer door gasket was torn. The one-door reach-in freezer door gasket was torn.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The fan vent covers located in the beer walk in refrigerator were soiled with dust.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Forks located in the silverware container on the exposition line were stored with the food contact surface facing up.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Holes were present in the wall located above the utensil rack in the ware washing area. The cooks' line floor was soiled with debris.
10/08/2014 Inspection, Follow-Up
09/25/2014 Inspection, Critical Item
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: Food was present in the basin of the cook line hand sink.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Mayonnaise was 53°F, cut lettuce was 45°F, cut tomatoes were 53°F, and salsa was 52°F on the cook line cold top refrigerator. Cooked onions were 48°F and salsa was 55°F in the drawer-style refrigerators on the cook line.
05/13/2014 Inspection, Follow-Up
05/05/2014 Inspection, Follow-Up
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: 5/5/14 Employees at the cook line and bar did not use hand sanitizer as the final step of the hand washing process.
04/21/2014 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee on the cook line did not use hand sanitizer as the final step of the hand washing process.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: In the North cook line cold-top: diced tomatoes were 45°F, guac with diced tomatoes was 47°F, caesar was 48°F. In the North wait station cold-top: lowfat ranch was 44°F.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: The left womens restroom hand sink faucet did not run for 15 seconds.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Paper towels were not provided at the North wait station hand sink.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Drink ice was stored uncovered at the bar.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gaskets on the upright cook line freezer were torn. The door gasket on the bar refrigerator below the cash register was torn.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The bottom door gasket on the upright cook line freezer was soiled.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Metal pans were stacked wet on the shelf above the prep-sink.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Grout was missing between several floor tiles in the ware washing area.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: Two lights in the vent hood were burnt out.
01/02/2014 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: Food debris was observed in the basin of the hand sink on the north end of the cook line.
06b - Critical, Food Borne Illness Risk
Hand Washing: Accessible
Inspector Comments: The hand sink on the north end of the wait station was blocked by a stack of chairs.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: The ice bin was uncovered at the wait station and the bar area while not in use.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket on the walk-in refrigerator and the reach-in freezer on the cook line were ripped and in poor repair.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The caulking on the pre-wash dish sprayer was soiled with grime.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Dishes were stacked while wet above the back three compartment sink.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Silverware was stored at the wait station with the food contact surfaces facing up.
10/28/2013 Inspection, Critical Item
02g - Critical, Food Borne Illness Risk
Personnel: Preventing food contamination from bare hands
Inspector Comments: Hand sanitizer which is used after hand washing in accordance with Red Robins variance on bare hand contact was not provided at the bar hand sink where bare hand garnishing of drinks occurs.
07/03/2013 Inspection, Critical Item
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: Cold water was not provided to the dish area handsink.
05/02/2013 Inspection, Follow-Up
04/25/2013 Inspection, Routine
10/22/2012 Inspection, Follow-Up
10/15/2012 Inspection, Critical Item
05/14/2012 Inspection, Follow-Up
04/30/2012 Inspection, Routine
11/22/2011 Inspection, Follow-Up
11/04/2011 Inspection, Follow-Up
10/19/2011 Inspection, Critical Item
05/26/2011 Inspection, Follow-Up
05/12/2011 Inspection, Follow-Up
04/28/2011 Inspection, Routine
11/24/2010 Inspection, Follow-Up
11/12/2010 Inspection, Routine

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.

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