Red Robin, 3797 Carpenter, YPSILANTI, MI, 48197, USA
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Covid-19 OSHA Complaint
3 years ago
1. This complaint is regarding the handling of COVID-19. It is believed that the restaurant is at risk of an outbreak. There have already been 5 servers and one manager who have gotten COVID. As an example, the roommate of one of the servers that had tested
positive came into work claiming they were in the clear. However, this person was observed during the mandatory screening to have a temperature of 100.2° and they were still allowed into the building. Another example is a server that came into eat with her friends who the next day received results that their test was positive for COVID. This person was not wearing a mask when she greeted many of the servers, including a manager (who wasn't wearing a mask as well). 2. Multiple employees have tested positive for COVID and the restaurant has failed to do a deep clean. 3. At first the employer wasn't informing employees that anyone was exposed, and now they are saying that the tests are false positives. Those employees who were potentially exposed are urged to come to work due to a chance of "false positives".
Source: Osha.gov | Receipt Date: 2020-11-09
Source: Osha.gov | Receipt Date: 2020-11-09
152
Covid-19 OSHA Complaint
3 years ago
1. Coworkers who are exposed to COVID-19 or who are having symptoms of COVID-19 are still asked to work.
2. The employer is supposed to sanitize the store, change gloves, and wash hands every 60 minutes. The managers do not see that this is properly handled and
2. The employer is supposed to sanitize the store, change gloves, and wash hands every 60 minutes. The managers do not see that this is properly handled and
more often than not, nobody changes gloves or sanitizes their area like they are supposed to. Management is not enforcing any of the proper COVID-19 protocols.
3. There is not a designated team member taking employee temperatures as they arrive for their shift. More often than not, employees take their own temperature (that always runs high) and record the results themselves without being properly screened.
Source: Osha.gov | Receipt Date: 2020-07-10
3. There is not a designated team member taking employee temperatures as they arrive for their shift. More often than not, employees take their own temperature (that always runs high) and record the results themselves without being properly screened.
Source: Osha.gov | Receipt Date: 2020-07-10
152
Covid-19 OSHA Complaint
3 years ago
1. An employee contacted the managers to inform them that they have reason to suspect they have been exposed to COVID-19 because they live with someone who was exposed. This team member called the store to inform them that they are self-isolating until they receive their negative
test results. Management of advised the employee to still come in for their shifts and that it "didn't matter so long as they wore a face mask and washed their hands frequently." This is putting patrons of the restaurant as well as the entire team at risk of being exposed to COVID-19.
2. The employer is supposed to sanitize the store, change gloves, and wash hands every 60 minutes. The managers do not see that this is properly handled and more often that not, nobody changes gloves or sanitizes their area like they are supposed to. Management is not enforcing any of the proper COVID-19 protocols.
3. There is not a designated team member taking employee temperatures as they arrive for their shift. More often
than not, employees take their own temperature (that always runs high) and record the results themselves without
being properly screened.
Source: Osha.gov | Receipt Date: 2020-07-10
2. The employer is supposed to sanitize the store, change gloves, and wash hands every 60 minutes. The managers do not see that this is properly handled and more often that not, nobody changes gloves or sanitizes their area like they are supposed to. Management is not enforcing any of the proper COVID-19 protocols.
3. There is not a designated team member taking employee temperatures as they arrive for their shift. More often
than not, employees take their own temperature (that always runs high) and record the results themselves without
being properly screened.
Source: Osha.gov | Receipt Date: 2020-07-10
152
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