RED LOBSTER #0385

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at dish machine handle dirty dishware, then clean dishware without hand wash. Spoke to employee. Corrective Action Taken

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. At time of inspection, dishmachine in use, only testing at 156F. Reached 171F by end of inspection. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mozzarella cheese in walk in cooler dated 1/26.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at hose bibb under hand wash sink by dishmachine. Person in charge added during inspection. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At time of inspection, person in charge only able to provide regular thermometer that does not hood temperature to test high temperature dishmachine.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds tomatoes on time in lieu of temperature, no written plan provided.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards in prep area and on clean storage area soiled/ stained. Repeat Violation

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. Multiple employees food safety training certificates expired in 2022.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee hair restraint not effective while preparing salad and delivering foods.Discussed with operator. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf across from prep area and also across from large ice machine unable to properly air dry. Operator removed wet pans and placed in warewashing area Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in freezer soiled

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (48F - Cold Holding); calamari (47F - Cold Holding) in bottom reach-in cooler across from stove. Employee stated items were placed in cooler this morning when setting up kitchen. Operator removed both items and placed in walk-in-cooler to chill. Retemped at end of inspection and both items 43F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two Portable cutting boards on cook line soiled/ stained Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior back of ice bin across from walk in freezer soiled. Employee cleaned during this inspection. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Bottom reach-in cooler of two door unit across from stove on cook line unable to maintain temperature of 41F and below. Ambient temperature 48F. Observed build up of ice surrounding fan area. Operator removed TCS foods from cooler until unit is repaired. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed at end of front service line.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk opened on Sunday not date marked. Operator date marked milk Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Left side ice chute on ice machine across from walk in freezer soiled. Repeat Violation

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. Multiple employee food safety training certificates expired.

Basic - Bowl or other container with no handle used to dispense food. Cup without handle used to dispense flour in dry food storage area. Operator removed cup Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on front service line and bucket in bar area. Operator emptied and remade solution. Retested at 200ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (50°F - Cold Holding) on front service line next to food pick up window. Operator put ice in area to chill butter Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board in storage area soiled/ stained

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in warewashing blocked with misc tools in sink. Also, hand wash sink in bar area blocked by stepping stool. Operator removed all items blocking hand wash sinks Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup without handle being used to dispense seasonings in dry food storage area. Operator removed cups from 3 buckets Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Red handled spatula in kitchen burned on handle and chipping at spatula. Operator discarded spatula Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler drawers at front server line soiled

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live small flying insect in dry storage food area Repeat Violation Admin Complaint

Basic - Equipment in poor repair. Upright reach in single door freezer on cook line with torn gasket

Basic - Floor area(s) covered with standing water. Near first walk in cooler and at wait station area. Employee clean up water Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line with food debris build up. Employee cleaned Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At second bar sink. Sign provided during inspection and manager posted Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers on cook line with soiled gaskets. Employee cleaned Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled drink stored in under counter reach in cooler on cook line. Manager discarded Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Yellow and brown flour in container on cook line not labeled. Employee stated it's breading. Manager label Corrected On-Site