RED LOBSTER #0392

Paper towels were observed not available at the bar and kitchen hand sink near the prep line. CA Hand sinks must be fully stocked to ensure employees are following proper hand washing procedures. COS Paper towels were stored at the hand sinks.

Soap was not available at the hand sink inside the bar. CA Soap must be available to ensure employees are following proper hand washing procedures. COS Soap was stored at the hand sink inside the bar.

A carton of half and half stored inside the reach in cooler at the bar was observed with an expiration date of 11/30/24. CA TCS food items and beverages must be discarded by the expiration date to avoid foodborne illnesses. COS The half and half was discarded.

Several spices/seasoning containers stored on the prep tables in the prep area was observed not labeled. CA Food items and or beverages held out of its original package and transferred to a food grade container must be labeled to properly identify the food item.

Cold water was not available at the hand sink near the prep line inside the kitchen due to broken foot pedals. CA Repair the foot pedals to ensure employees are following proper hand washing procedures.

Broken and missing floor tiles were observed throughout the kitchen, front prep line and inside the walk-in freezer. A missing ceiling tile was observed in the front prep line. Broken and missing cove wall tiles were observed inside the walk-in freezer. CA Physical facilities must be in good repair and maintained.

Observed accumulation of black mold like residue inside ice bin at server station in main kitchen. CA: Ensure that all food contact surfaces are cleaned and sanitized as needed to prevent contamination. Also, observed accumulation of black mold in nozzle at soda dispenser machine in main kitchen. COS: Ice removed from ice bin. Ice bin was cleaned and sanitized.

Observed sink and surface cleaner sanitizer solution buckets in main kitchen too high. Also, Observed sink and surface cleaner solution buckets too low at bar. CA: Maintain proper chemical concentration for sanitization. Use test strips to verify strength and refresh as needed or at least every 4 hours. COS: Sanitizer Solution Replenished

Observed several deep plastic containers of diced tomatoes cooling in reach in cooler with plastic lids tightly covering buckets. CA: Cooling shall be accomplished by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Items loose covered