RED LOBSTER #0017

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up on tea dispenser.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Left a copy. Corrected On-Site

Intermediate - No soap provided at handwash sink located next to dish washing station.

Intermediate - Spray bottle containing toxic substance not labeled located by dishwashing station. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in back dining room and vents in kitchen area contain mold-like substance. Vents above bar area accumulated with dust.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Sanitizer bucket stored on floor.

Basic - Dumpster rusted on front.

Basic - Floor tiles missing and/or in disrepair. Broken and missing tiles throughout back of house. Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. Partially missing hood above stove.

Basic - No handwashing sign provided at a hand sink used by food employees located in front of dishwasher hand off.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up on stove. Build up under shelf above make table at pick up line. Repeat Violation

Basic - Old labels stuck to food containers after cleaning stored on dish rack.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Build up and food debris in reach in cooler below hand off plane.

Basic - Stored food not covered. Frozen shrimp and beans uncovered in walk in freezer. Flour and breading uncovered in dry storage. Uncovered sliced tomatoes and cheese in reach in cooler below hand off plane. Uncovered seasoned shrimp and lobster table in reach in cooler.

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe at pick up 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. Half and half in bar reach in cooler not date marked. Per manager, opened 3 days prior. Employee date marked item at time of inspection. Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled, on chemical shelf. Per manager, bottle contains chlorine sanitizer.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Floor tiles missing and/or in disrepair on cook line and expo line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris on speed racks in walk-in cooler. Mold like substance on walk-in cooler shelves.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mashed potatoes 49F, mac and cheese 50F, and spring mix 52F.

High Priority - Three compartment sanitizing solution exceeding the maximum concentration allowed. Observed three compartment sink quaternary 500+ppm at bar area. Manager corrected to quaternary 300ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mashed potatoes 49F, mac and cheese 50F, and spring mix 52F in reach in cooler at cook line. Per manager held since yesterday. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzle soiled at bar area. Repeat Violation

Basic - Cold water handle inoperable at hand wash sink in prep area.

Basic - Floor tiles missing and/or in disrepair in cook/front line. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer quaternary 0ppm. Corrected to quaternary 200ppm during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of mold like substance in soda nozzle holster at bar area. Employee cleaned and disinfected holster during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle inside ice bin at soda machine in server area. Manager replaced cup with scoop and stored next to ice bin during inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed uncleanable soiled cutting board in bar area. Employee discarded and replaced cutting board during inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed three containers of dry powder breadings and seasonings unlabeled at make table in cook line and at storage area between fryer station and prep area. Manager labeled breadings and seasonings during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter in pot in waitstation since 11:10am hot held at 129F at 11:15am. Observed employee place butter in microwave. Re-temped at 181F at 11:20am. Corrected On-Site

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. Observed opened dairy product in reach in cooler since 12-26-22 without a date mark. Observed employee place date mark on food. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Observed seasonings in bar area stored directly in front of handwash sink. Observed food items moved away from sink. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed dairy products in reach in cooler in waitstation nearest to ware washing area since yesterday 8-30-22 cold held at 50F 1:45pm today 8-31-22. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dairy products in reach in cooler in waitstation nearest to ware washing area since yesterday 8-30-22 cold held at 50F 1:45pm today 8-31-22. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomato sauce under heat lamp on cook line since 12:30pm hot held at 110F at 1:30pm.

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. Observed dairy products in reach in cooler in waitstation nearest to ware washing area since yesterday 8-30-22 cold held at 50F 1:45pm today 8-31-22. Observed ambient air temperature at 51F.

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. Observed opened milk in reach in cooler in waitstation with no date mark and operator unable to determine the time of opening.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed lever for hot water at handwash sink in back kitchen in disrepair. Hot water available at all other sinks.

Basic - Ceiling vent in back kitchen shows damage or is in disrepair.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor area(s) covered with standing water in walk in cooler.

Basic - Floor soiled/has accumulation of debris underneath racks in dry storage area next to office. Observed employee clean underneath rack. Corrected On-Site

Basic - Stored food not covered. Observed ice cream in reach in freezer in waitstation uncovered.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yogurt in ice bath since 11:30am in bar area at 51°F at 1:40pm.

Intermediate - Establishment not maintaining oyster tags for 90 days.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop at drink machine in waitstation stored on contaminated drink machine rack. Observed manager sanitize scoop. Corrected On-Site