RED LOBSTER #0071

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee tied apron with gloved and continue working with food -employee washed hands and put new gloves on Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -wait station cut tomatoes 51f less than 4 hours. Manager placed ice around pan

Basic - Ice scoop handle in contact with ice. -wait station at bar Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook line reach in freezer gaskets soiled -tall cooler at salad station bottom door gaskets soiled

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream 54f less than 4 hours advised to keep a lower level Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -build up of grease on char grill

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 - Dead roaches on premises. -1 dead roach on floor in electrical panel room Corrected On-Site

Basic - Ice buildup in walk-in freezer and reach in freezer on cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -back side of ice machine soiled -interior of vents at dish machine

Basic - Standing water in floor drain/floor drain draining very slowly. -under rinse sink sink next to dish machine Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -bar 0 ppm

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -bar 100 ppm corrected to 200 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -salad cooler diced tomatoes in cooler 45f(tomatoes where not ones using time as a public health control),cut leafy green 46f placing in another cooler. Manager moved product to another cooler Corrective Action Taken

Basic - Equipment in poor repair. -gasket turn on middle cooler on cook line

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -reach in freezer on cook line

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -by salad cooler lights missing cap ends.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of ice machine , back of ice machine soiled

Basic - Water leaking from pipe and/or faucet/handle. -pipe leaking at hand sink in ware washing area

Basic - Worn, torn and/or soiled floors/carpeting. -under storage shelves in liquor room

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun at bar

Basic - Floor tiles missing and/or in disrepair. -in freezer by door

Basic - Ice buildup in walk-in freezer.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -ware washing area -behind prep tables

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -walk in freezer Warning - From follow-up inspection 2024-03-21: Time Extended

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. -chicken 142f corrected to 165f Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee grab lettuce with barehands and placed in pans.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -employee grab lettuce with bare hands

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -bar

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone and keys on prep table Corrected On-Site

Basic - Floor area(s) covered with standing water. -small amount of water on floor in water heater room

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

Basic - Ice buildup in reach-in cooler. -fry box cooler on cookline

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -bottom oven in prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood and hood filters soiled with grease. Per employee scheduled for cleaning

Basic - Wiping cloth sink and surface sanitizing solution not at proper minimum strength 7.81 ppm corrected to 4.33 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 53f placed in cooler less than 2 hours ,placed in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drinks on shelf with clean pans Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. -door of freezer

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. -bottom oven

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease over char grill -hood soiled with grease over char grill -gasket soiled on cooler across from char grill-COS

High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Lactic Acid 3010 ppm. Operator has scheduled Ecolab to correct. Corrective Action Taken Warning - From follow-up inspection 2023-04-04: Time Extended

Basic - - From initial inspection : Basic - Objectionable odors at mop sink area. Warning - From follow-up inspection 2023-04-04: Time Extended

Basic - - From initial inspection : Basic - Wash ware ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2023-04-04: Time Extended

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cough. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb above mop sink.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

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. Milk.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. Prep area.

Basic - Floor soiled/has accumulation of debris. Floor drain, dishwasher area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw 51f - manager voluntarily discarded Butter 56f advised to have a lower level Corrective Action Taken

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters and hood with build up of grease -sides of grill with build up of grease

Basic - Time/temperature control for safety food thawed in an improper manner. -Alfredo base in standing water Corrected On-Site

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

Basic - Wiping cloth sanitizing solution stored on the floor. -Cookline Corrected On-Site

Basic - - From initial inspection : Basic - Building components, attachments or fixtures in poor repair. Attached ladder to roof not properly attached to wall at bottom of ladder/ some surface rust.. Water heater room Warning - From follow-up inspection 2021-11-15: Lower right anchor is unattached but feels secure. Per manager, maintenance is coming to look at it today. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters grease -scheduled for cleaning on 11/17 Warning - From follow-up inspection 2021-11-15: Time Extended