RED LOBSTER #6250

1. Observed croutons, butter, and sour cream stored uncovered in server area - main kitchen.
2. Observed cooked whole potatoes stored uncovered in WIC-2 in main kitchen.
3. Observed sliced lemons stored uncovered next to beverage station in server area of main kitchen.
4. Observed beverage toppings (salt, sugar, etc.) stored uncovered along bar.
5. Observed oil(3) and seasoning stored uncovered along grill on cook line in main kitchen.

C/A: Unless actively cooling, all food must be stored covered.

COS: All food covered.

1. Observed thick black accumulation along interior of ice bin lid and walls of ice bin in server area of main kitchen.
2. Observed cups soiled with black residue and accumulations stored for use under shelving of beverage area in server area of main kitchen.
3. Observed pink accumulation inside drink gun at bar-front food service area.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: All equipment cleaned and sanitized.

Observed single use containers stored facing up along shelving in main kitchen.

C/A: Single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor.

3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

COS: Single use containers stored facing down.

Observed large tear along interior door of prep top cooler 1 and 3 along cook line of main kitchen.

C/A: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed thick black accumulation along wall and floor in dishwasher area of main kitchen.

C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed several food items stored uncovered, exposed to overhead contamination in RIC, RIF, steamtables, and counter/ice baths in main kitchen.

C/A: Unless actively cooling, all food must be stored covered.

COS: All food items covered.

1. Observed soiled can-opener stored for use at prep table in main kitchen.
2. Observed interior of ice machine with pink-brown accumulations in main kitchen.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: All areas cleaned and sanitized.

Observed large tear along interior door of prep top cooler 1 and 2 in main kitchen.

C/A: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

C/A: Repair cooler doors and gasket; Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

1. Observed accumulated ice inside upper RIF in main kitchen grill area.
2. Observed soiled gaskets and interior of RIC #6 in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed food debris and soiling along floor in WIF in main kitchen.

C/A: . Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed raw salmon and raw shrimp stored on top shelving above several RTE foods in prep top cooler 3 in main kitchen.

C/A: All RTE foods must be stored above raw foods to prevent cross contamination.

COS: All food rearranged correctly.

Observed large tear along interior door of prep top cooler 1 and 2 in main kitchen; observed damaged gaskets along interior of prep top cooler 1.

C/A: Repair cooler doors and gasket; Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Facility unable to provide irreversible registering temperature indicator/device to measure the final utensil surface temperature of high temp. dish machine in main kitchen.

C/A: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.

Observed food debris accumulations, spillage, and residue along exterior and interior of prep coolers throughout main kitchen and drink cooler in bar area.

C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple trays of lobster and shrimp stored uncovered in the walk-in cooler and in the 4 door reach-in cooler in the main kitchen. Observed container of tea stored uncovered on a counter top in the servers alley. Observed brussel sprouts stored uncovered in the 2 door reach in cooler in the main kitchen. C/A: Food shall be stored covered in order to prevent the possibilty of contamination. COS: Items covered.

Observed ice scoops stored inside the ice machine in the main kitchen and at the bar. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container.