RED LOBSTER #0480

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -At kitchen entrance.

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Ceiling tile missing. -At front line. Scheduled for repair. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. -Plastic inserts. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. -Walk in freezer threshold.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.

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

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored by box of salt. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mussels 57f,Lobster tail 47f, Shrimp 47f, Fish 46f. Less than 4 hours. Manager moved to other unit. Rechecked Lobster tail 41f, Shrimp 42f, Fish 40f. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Around ice chute.

Basic - Cleaned and sanitized equipment or utensils not properly stored. -Stored under paper towel dispenser. Corrected On-Site

Basic - Drain cover(s) missing. Under rear three compartment sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Ice cream scoop. Dipperwell slow drip. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -Handsink at kitchen entrance.

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cookline. Warning - From follow-up inspection 2023-05-16: Time Extended

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.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over French fries. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 51f, Butter 48f. Less than 4 hours. Manager added ice. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. -Sanitizer over silverware at kitchen entrance. Corrected On-Site

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 - Floor tiles missing and/or in disrepair. -Around floor drain at dry storage.

Basic - Food stored on floor. -Bag in box soda.

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

High Priority - Toxic substance/chemical improperly stored. -Stored above coffee station. -Spray bottle on rear prep table. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Rear handsink used as dump sink. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep table at beginning of cookline. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. -Inside of walk in cooler door.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by walk in cooler door.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer to left of fryers.

Basic - Silverware/utensils stored upright with the food-contact surface up. By wait station. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cookline.

High Priority - Clear toxic substance/chemical improperly stored on top of the ice cream freezer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Biscuit oven and holding box is soiled located in the back of the kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Storing spray bottles in the bar hand sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in the bar.

Intermediate - No soap provided at handwash sink. Hand sink in the bar

Intermediate - Spray bottle containing clear toxic substance not labeled on top of ice cream freezer. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above the cook line.

Basic - Current Hotel and Restaurant license not displayed. License that is displayed expired on April 1, 2021. Repeat Violation

Basic - Cutting board on cook line has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink is stored on a table in the bar area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse is stored above ice bin.

Basic - Exterior door has a gap at the threshold that opens to the outside located in back of the kitchen.

Basic - Floor tiles in the walk in cooler threshold are missing and/or in disrepair and/or in disrepair.

Basic - Ice buildup at threshold in walk-in freezer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in the bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on the line cook cooler and walk in cooler are soiled. Hood filters have a grease buildup.

Basic - Wet wiping cloth not stored in sanitizing solution between uses located on the back prep table. Corrected On-Site