RED LOBSTER #0332

Basic - Equipment in poor repair. Reach in lowboy cooler door does not properly close to keep the food cold. Gap in between gasket and lowboy cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in standing water 67F. Operator removed Corrected On-Site

Basic - Stored food not covered. French fries in lowboy cooler left uncovered. Operator covered Corrected On-Site

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cut tomatoes on time as public health control no time mark. Per operator, tomatoes placed on line over 4 hours ago. See stop sale

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cut tomatoes on time as public health control no time mark. Per operator, tomatoes placed on line over 4 hours ago. See stop sale

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 400ppm). Operator remade to proper 100ppm Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Unable to locate written procedure. Emailed a new copy to operator Corrective Action Taken

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Plastic containers with old labels not properly washed off sitting with clean containers

Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard on food employee in back prep counter. Operator donned beard guard Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. No hair restraint on employee prepping food at expo line. Operator donned hair net Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up inside walk in freezer, on floor of entrance and on fan unit.

Basic - Toilet/urinal not flushing/functioning properly. Urinal in men's bathroom.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Walk In Freezer, observed raw steak over ready to eat shrimp. Operator inverted. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. In triple sink area sanitizer bucket stored on floor. Operator removed Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees leaving cook line multiple times to handle various non food related tasks, put on gloves, and started handling good items without first washing hands. Reviewed hand wash procedures ruth employees and manager and employees washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, open case of steaks above open bags of mozzarella sticks. Employee moved steaks to shelf with rest of raw meats. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose bibb with attached hose at dish machine missing vacuum breaker.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided to be posted.

Intermediate - - From initial inspection : Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning Priority: Intermediate - From follow-up inspection 2023-07-26: Time Extended

Intermediate - - From initial inspection : Observed: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning Priority: Intermediate - From follow-up inspection 2023-07-26: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 4:02 pm, cut lettuce cold held in flip top cooler at 47 degrees Fahrenheit. As per operator, lettuce placed in unit at 3:00 p.m. advice operator to place ice pack on item for quick chill. . After 45 minutes, cut lettuce temps at 41 degrees Fahrenheit. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. -Observed 1 oyster tag not marked last day used

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside Traulsen freezer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup inside Traulsen refrigerator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (57°F - Cold Holding) At front wait station, container of butter placed in an ice bath with ice not reaching up the sides of the container to cover the butter. Operator added more ice. Corrective Action Taken

Intermediate - No chlorine chemical test kit provided when using sanitizer at bar three-compartment sink.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses stored in a non-working reach-in cooler at bar with beers in cooler. Operator removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety flour not stored with handle above top of food within a closed container. Operator removed. Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Operator turned on faucet more and fixed issue. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Lowboy Reach in cooler- raw chicken stored over raw lobster- operator stored inverted. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Operator removed the all purpose cleaner away from inverted single service items and stored properly. Corrected On-Site

Basic - 1) In-use utensil stored in cracks between pieces of equipment. 2) In-use tongs stored on equipment door handle between uses. Operator removed both utensils. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Prep area- Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Stored food not covered. Reach in freezer- operator covered the mozzarella sticks, Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Operator labeled seasoning containers. Corrected On-Site