Red Lobster #6238

6-1A: .04(6)(f)Observed red potatoes, corn, and two containers of raw lobster in ice baths located next to the boilers cold holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) had food employees remove foods to the walk-in-cooler for rapid cooling. ***SECOND REPEAT OF CODE VIOLATION. OBSERVATION ON NEXT ROUTINE WILL RESULT IN PERMIT SUSPENSION ****

12D: .04(4)(g)Observed food employee grabbing red potaotes from its shipping bag and cutting them prior to washing. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: PIC had food employee discard the cut red potatoes, and wash the remaining red potatoes from the shipping bag.

6-1A: .04(6)(f)Observed two containers of raw shrimp, a container of cooked potatoes, and a container of cooked corn cold holding 41F in an ice bath located next to the boilers. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) removed the foods to the walk-in-cooler for rapid cooling.

15B: .05(6)(h),(i)Observed dish machine sanitizing at max temperature of 155.3F The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than:

1. For a stationary rack, single temperature machine, 165°F (74°C); (Pf)
2. For a stationary rack, dual temperature machine, 150°F (66°C); (Pf)
3. For a single tank, conveyor, dual temperature machine, 160°F (71°C); (Pf) or
4. For a multitank, conveyor, multitemperature machine, 150°F (66°C). (Pf)

2-1B: .03(5)(c)Observed food employee put a raw steak on the grill, discard her gloves, put on new gloves, used thongs to grab noodles, than discarded her left hand glove and proceeded to touch a to go plate without washing her hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: PIC (person in charge) had food employee wash her hands.

6-1A: .04(6)(f)Observed mulitple containers of alfredo sauce cold holding above 41F in the reach-in-cooler. Reach-in-cooler held ambient air temp of 65.5F. Observed grits in the reach-in-drawer cold holding above 41F. Observed noodles cold holding above 41F located by the grill. Observed grits, macaroni noodles, pico, and tomatoes cold holding above 41F in the walk-in-cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) discarded all of the foods except for noodles. PIC had food employee add more ice to the noodles. ****THIS IS THE SECOND REPEAT OF VIOALTION. THIRD REPEAT OF VIOLATION WILL RESULT IN PERMIT SUSPESNION. ***

13A: .02(1)(f)(1)Observed the 2023 permit posted into public view instead of the 2024 permit. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C) Corrective Actions: PIC was given the 2024 permit. PIC posted the 2024 permit into public view.

15A: .05(6)(a)Observed the reach-in-cooler located across the grill holding ambient air of 65.5F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: PIC discovered that the reach-in-cooler was turned off. PIC had food employee plug in the cooler. All TCS foods in reach-in-cooler were discarded. See temperature log.