RED LOBSTER #6246

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Flor cracked front of walk-in cooler .

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

Basic - Equipment in poor repair. Gasket torn bottom of make table .

Basic - Food storage container/container lid cracked or broken. Broken clear container used to stored coleslaw. Operator discarded it . Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed 2 tongs stored on grill handle . Operator removed it . Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Bottom of make table . Operator clean it . Corrected On-Site

Basic - Stored food not covered. Frozen food at the reach-in freezer not covered. Operator covered it . Corrected On-Site

High Priority - Live, small flying insects found Observed 1 small flying insects at the storage area not landing at any food . Next routine visit per supervisor.

Basic - Stored food not covered. At the reach-in freezer . Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwasher area .

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket 0 ppm Operator change the sanitizer water second Check 200 ppm . Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 135f) Operator fix it after some trial second temperature 160. 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. Green mix salad opened 3 days ago no date marked after opening.

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. Missing some employee.

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

Basic - Floor soiled/has accumulation of debris. Throughout kitchen .

Basic - Floor tiles missing and/or in disrepair. Back of the house by the walk-in freezer door . Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on grill door at the kitchen. Operator moved it . Corrected On-Site

Basic - Light not functioning. 2 light out by the hood the one on top of the small oven at the kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment . Repeat Violation

Marked exit/path to marked exit blocked. For reporting purposes only. Blocked with boxes all around the floor . Operator removed it . Corrected On-Site

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Front of the walk-in freezer big hole on the floor filled with water . Repeat Violation - From follow-up inspection 2024-10-02: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment. - From follow-up inspection 2024-10-02: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the kitchen the one have the mac&cheese . - From follow-up inspection 2024-10-02: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Mozzarella stx not covered at the reach-in freezer kitchen area. - From follow-up inspection 2024-10-02: Time Extended

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. Provided to operator. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior door. Reach-in freezer gasket at the cook line .

Basic - Buildup of food debris/soil residue on equipment door handles. Line cooler Handel.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook line . Corrected On-Site

Basic - Equipment in poor repair. Missing handle at the reach-in freezer .

Basic - Floor tiles missing and/or in disrepair. At the reach-in freezer door.

Basic - Food stored on floor. Harvest box stored at the floor at the reach-in freezer . Corrected On-Site

Basic - Light not functioning. The hoods.

Basic - Standing water in bottom of reach-in-cooler. At the broil cooler . Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Season batter -Panko and adhesion. Corrected On-Site

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 in reach in freezer on cookline

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw shrimp then handled clean equipment . Operator coached employee on proper hand washing Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler drawer next to grill. In unit less then 4 hours. pico (68F - Cold Holding); edamame (50F - Cold Holding) at expo, half and half (62F - Cold Holding) left on counter at beverage station Operator placed in walk-in to chill Corrective Action Taken

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

Basic - Floor not cleaned when the least amount of food is exposed. Under bar

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Two door cooler at salad station

Basic - Standing water in bottom of reach-in-cooler. Four door glass cooler near grill

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sink and surface 1130- second check at 700ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. (41F - Cold Holding); pasta (45F - Cold Holding) pasta (45F - Cold Holding). Less than 4 hours. Staff added ice to drawer. Corrective Action Taken

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. Expo , staff added time mark Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Interior 152F, exterior 190F. Manual sanitize dishes until machine hits proper temp internally

Basic - Buildup of food debris/soil residue on equipment door handles.door to ice bin door. Manager clean Corrected On-Site

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

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

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Manager turned up water. Next to steam table Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese (46F - Cold Holding) from yesterday

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mac and cheese (46F - Cold Holding) from yesterday Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ashley Miller

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda fountain nozzle., manager cleaned. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/manager arrived. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar Corrected On-Site

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

Basic - Buildup of food debris/soil residue on equipment door handles. Manager removed tongs Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas., storage area.

Basic - Light not functioning. Hood

Basic - No copy of latest inspection report available. Manager printed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.bar Added sign. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit./ manager changed the water. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ crabmeat (45F - Cold Holding). Manager added ice to bottom of pan. coleslaw (50F - Cold Holding)Corrective Action manager removed the triple pan. Taken Corrective Action Taken

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./ soda gun on bar. Manager cleaned. Corrected On-Site

Intermediate - Microwave missing fan guard cover/splatter shield.

Basic - Ceiling/ceiling tile shows damage or is in disrepair./ hole in storage area near freezer.

Basic - Drain cover(s) missing./ under prep sink

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection./ food left in cooler to cool and increased average of 5° F. Ambient temperature internal temp was 47°. Manager moved items to walk-in cooler and called for repairs. Corrective Action Taken

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.

Basic - Drain cover(s) missing./ under 3 comp sink Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrective Action Taken

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ soda machine

Basic - Single-service articles improperly stored./ aluminum pans. Manager inverted Corrected On-Site