- Cross-contamination between raw and ready to eat foods.
- Failures of employees to wash hands when required and for an appropriate amount of time.
- Failure to properly wash, rinse and sanitize food preparation surfaces throughout the kitchen.
- Failure to properly stock necessary hand-washing supplies at handwashing stations in the kitchen.
- Red Robin was not keeping an active log of ill employees. It needs to actively track employees for illness trends.
- Educate and monitor employees on proper hand-washing.
- Assure staff is using single-use disposable gloves or suitable utensils when handling ready-to-eat foods.
- Continue to identify areas at risk of cross-contamination.
- Constantly clean and sanitize food preparation areas.
- Continue training including certified food protection manager training.
- Report all suspected outbreaks within 24 hours.
It’s likely the number of illnesses caused by the outbreak is underestimated, according to the report. Case ascertainment may have been incomplete or some might have waited too long before seeking medical attention, both examples of how an illness might be missed by public health officials.
And, the report says a precise transmission vehicle was not identified.
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