Red Lobster #6302

Observed the thermometer not available in the walk in cooler. PIC corrected on site by placing a thermometer in the cooler. 511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

3. The requirement in paragraph 2 of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars.

4. Temperature measuring devices shall be designed to be easily readable.

5. Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ºC or 2ºF in the intended range of use. Pf

Observed wiping cloths stored in quat sanitizer at 500 ppm. PIC discarded and remade the wiping cloth buckets. Once corrected, the sanitizer was observed at 400 ppm. PIC observed a bottle of quat sanitizer that was opened in the chemical storage area. PIC will coach staff on free pouring and the proper process that must be used to measure the proper concentration of chemical sanitizers prior to use.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed a cup used to scoop dry goods. PIC replaced the cup with a scoop.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed clean dishes stored above the three compartment sink wetnesting. PIC removed and rewashed the dishes. PIC will coach staff on allowing dishes to air dry before stacking.

17C. Observed some broken floor tile in the kitchen and dish area in need of repair causing stagnant water. PIC advised that the floor tile and grout are being repaired or replaced.

6-1A.Observed TCS food stored in reach in cooler near grill held at temperature greater than 41 degrees Fahrenheit. The manager moved all fish product back to walk in cooler and added ice.

2-2D.Observed no sanitary hand towels or hand drying provisions provided at bar sink. Manager corrected during the inspection.

12C. Observed wet wiping cloths not not in sanitizing solution between use. Manager corrected during the inspection.

17C. Observed some broken floor tile in the kitchen in need of repair. Also, observed accumulated standing water on floors in the bar area.

6-1A. Observed TCS food cold held at temperature greater than 41 degrees Fahrenheit.The manager discarded all product during the inspection.

4-2B.Observed old food debris on surfaces of clean utensils in chill box.The manager cleaned and removed soiled utensils during the inspection. Also, observed clean utensil stored on soiled dirty drain boards on dish washing machine. The manager removed the dishes ,rewashed utensils and clean the drain board during the inspection.

17C. Observed broken floor tile near the bar area.

6-1A. Observed TCS food being cold held at a temperature above 41 degrees Fahrenheit. The manager discarded product.

17C. Observed ceilings above the beverage station in need of cleaning due to accumulated dust giving special attention to the vents.

Signed employee health agreements not provided for staff members on duty

Observed pasta in the walk in freezer uncovered

Observed mold like build in the ice machine chute

Floor tile in bad repair near the food preparation sink. The grout was in bad repair leading to the restroom

Employee food improperly stored. Employee coat was also improperly stored

Observed food debris inside of hand sink. Manger cleaned hand sink (COS),

Observed sanitation solution unable to meet required concentration. Manager will manually make sanitation solution. EcoLab were contacted to fix sanitation pump and lines.

Observed dust accumulation on vents above prep top cooler near the front of the kitchen.