RED LOBSTER #0246

Intermediate - Handwash sink used for purposes other than handwashing. Observed shell cracking pliers stored inside hand wash sink by ware washing area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle next to clean utensils at drying racks ware washing station.

Basic - Floor area(s) covered with standing water. Observed inside walk in cooler and ware washing areas. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Observed at ware washing area food residues on the floor.

Basic - Floor tiles missing and/or in disrepair. Observed at kit and inside walk in freezer broken tiles. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking water at mop sink ecolab cleaning station, also pipe at gage on dish machine.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at bar area, employee stored sanitizer bucket six inches above the floor. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at sink at bar area, hose connected no vacuum breaker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed at bar area and ware washing areas.

Basic - Floor soiled/has accumulation of debris. Observed under equipment at kitchen and bar areas.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at reach in coolers and freezer at kitchen. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Food preparation sink has soil/old food residue.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board in kitchen area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils inside hand wash sink near to dishwasher area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sauces over 24 hours not dated in reach in cooler in kitchen area. Manager labeled during inspection. Corrected On-Site

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

Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout kitchen.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean forks stored not inverted in kitchen area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen. Also in dishwasher area behind dishwasher machine.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on all units in kitchen area.

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

Basic - Working containers of food removed from original container not identified by common name. Observed container with tartare sauce not labeled with common name stored in reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.

Intermediate - No soap provided at handwash sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulation of dust on ceiling vents dinning area.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Light not functioning. In kitchen hot line area.

Basic - Storage area not maintained clean and organized.