RED LOBSTER # 0049

Observed no bodily fluid (vomit/diarrheal) cleanup kit or EPA-registered disinfectant effective against Norovirus available during the time of inspection.

CA: (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Advised PIC to provide a properly stocked bodily fluid cleanup kit and an EPA-registered disinfectant effective against Norovirus within 10 calendar days for use during cleanup events to prevent the spread of illness.

Observed multiple food items in coolers and freezers without covers during the time of inspection.

CA: (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Advised PIC to keep all food covered in coolers and freezers when not actively cooling, preparing, or in use to protect from contamination.

Observed improper date marking of food items in multiple coolers in the main kitchen during the time of inspection.

CA: (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.

5. The requirements in paragraphs 1 and 2 of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request.

6. The requirements in paragraphs 1 and 2 of this subsection do not apply to shellstock.

7. The requirement in paragraph 2 of this subsection does not apply to the following foods prepared and packaged by a food processing plant inspected by a Health Authority:

(i) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 117 Current good manufacturing practice in manufacturing, packing, or holding human food;

(ii) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano;

(iii) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack;

(iv) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk;

(v) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods;

(vi) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami; and

(vii) Shelf stable salt-cured products, such as prosciutto and Parma ham.

Advised PIC to ensure all time/temperature control for safety (TCS) foods are properly date marked and used or discarded within the required timeframe to prevent foodborne illness.

Observed heavy accumulation of grease and debris underneath and on the sides of the grill in the main kitchen, unclean to sight and touch.

CA: (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Advised PIC to clean and maintain the grill and surrounding areas at a frequency necessary to prevent buildup of grease and debris and to maintain sanitary conditions.

Observed waitress remove dirty utensils from tables then proceed to enter main kitchen and make salad. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and After handling soiled equipment or utensils. COS- employee washed hands.

Observed food handler grab raw fish with gloved hand put the fish and fryer and proceeded to prep food. With same gloved hand food handler removed raw fish from fryer and touched RTE fish. CA: Hands shall be washed When switching between working with raw food and working with ready-to-eat food. COS- food handler washed hands.

Observed serval TCS foods not cold holding at 41F or below. See * on inspection report. CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS- Items put on ice or moved to the walk-in freezer to cool more rapidly for foods that were in cooler under 4 hours.

Observed serval TCS foods not cold holding at 41F or below. See * on inspection report. Advised PIC that all cold hold food must cold hold at 41 or below. COS- Items put on ice or moved to the walk-in cooler to cool more rapidly if item was in cooler under 4 hours.

Observed several TCS foods not covered in the coolers, warming units, ice baths and WIC. Advised PIC to cover foods at all times to prevent contamination unless actively cooling. COS- food covered.

Observed ice uncovered at the time of inspection. Discussed with PIC that ice is classified as food and all food shall be stored covered. COs- ice covered.

Observed food debris on dishes stored as clean. Advised PIC that dishes shall be cleaned regularly and by sight and touch to prevent buildup. COS- dishes moved to dish machine to be cleaned.

Observed microwave unclean with a build up of food debris. Discussed with PIC that the microwave shall be stored clean. COS- PIC cleaned and sanitized microwave.

Observed gnats and flies throughout the kitchen and dining area.