RED LOBSTER #0345

High Priority - Employee touched soiled apron and then engaged in food preparation without washing hands. Employee washed hands Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer next to fryers. An opened box with raw shrimp stored above a container with cheese sticks and another one with French fries. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler A container with raw fish stored above a container with cooked lobster. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo area ice bath sour cream 47F cold holding, butter 47F cold holding. Per operator products stored for longer than 4 hours and not prepared or portioned today. See Stop Sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo area ice bath sour cream 47F cold holding, butter 47F cold holding. Per operator products stored for longer than 4 hours and not prepared or portioned today. See Stop Sale Expo area cooler, coleslaw 47F cold holding Per operator stored for approximately 2 hours and not prepared or portioned today , operator iced down Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line single steam table next to pasta machine. Alfredo sauce 122F hot holding. Per operator product stored for approximately 1 hour. Operator reheated to 165F+++ Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked potatoes (45F - Cooling) at 3:00 since previous day, at this rate of cooling product never reached 41F within 6 hours, see stop sale. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled raw shrimp and without washing hands employee handled single service paper trays, discussed with operator, employee washed hands. Corrected On-Site Warning

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. Dishwasher (Temperature less than 160) operator ran machine multiple times and achieved temperature of 160F+ Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw chicken stored above raw shrimp, discussed its operator who corrected storage of products. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw fish stored directly above cooked shrimp, discussed with operator who corrected storage of products. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. In kitchen ice bath Butter, sour cream, diced tomatoes , shredded cheese time marked and not discarded at end time, discussed with operator, see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at expo station clam chowder (130F - Hot Holding); lobster bisque (123F - Hot Holding)per operator products prepared in microwave and hot held in unit for more than 4 hours, discussed with operator see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked potatoes (45F - Cooling) at 3:00 since previous day, at this rate of cooling product never reached 41F within 6 hours, see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath cooked corn (63F - Cold Holding) per operator product not portioned or prepared today, per operator product stored for approximately 3.5 hours, discussed with operator who chose to move product to time is a public health control. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. See stop sale. In kitchen ice bath Butter, sour cream, diced tomatoes , shredded cheese time marked and not discarded at end time, discussed with operator, see stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at expo station clam chowder (130F - Hot Holding); lobster bisque (123F - Hot Holding)per operator products prepared in microwave and hot held in unit for more than 4 hours, discussed with operator see stop sale. Warning

High Priority - Toxic substance/chemical improperly stored. In kitchen sanitizer bucket stored on table next to bag of potatoes, discussed with operator who moved bucket of sanitizer. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped tub of diced tomatoes (48F - Cooling) at 2:30 since 11:30 to 47F at 2:55, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to tray to allow adequate air flow cooling. Corrective Action Taken Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time as a public health control for diced tomatoes and coleslaw, products properly time marked, no written procedures available, discussed with operator and provided operator with email copy of time is a public health control. Repeat Violation Admin Complaint

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for some employees. Repeat Violation Admin Complaint

Basic - Dead roaches on premises. In dry storage room approximately 1 dead roach on floor, discussed Sanitizer Bucket (Quaternary 100ppm) with operator to clean and sanitize area. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with build up of food debris, discussed with operator to clean and sanitize. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) discussed with operator who corrected to Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-03-20: Time Extended - From follow-up inspection 2023-05-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-03-20: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Observed food debris under kitchen shelves, behind fixed equipment and in store room corners. - From follow-up inspection 2023-03-20: Observed some buildup between cook line and prep line. Observed some buildup under cook line. Time extended. Time Extended

Intermediate - No soap provided at handwash sink in bar area. Operator refilled. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at expo station and in dish area. Operator relocated items.

Basic - Floor not cleaned when the least amount of food is exposed. Observed food debris under kitchen shelves, behind fixed equipment and in store room corners.

Basic - Floor tiles missing and/or in disrepair. Observed at sauté station. Repeat Violation

Basic - Mold like build up at soda gun holster. Operator cleaned and sanitized. Corrective Action Taken