RED LOBSTER #0424

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at wait station hand sink

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercial packaged raw salmon bearing the label on box to remove from ROP before thawing and use thawing innROP on walk in cooler. Per operator food thawing less than four hours ago. Operator removed salmon from bags Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floors in kitchen cookline contain food debris

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of cooking equipment soiled with grease

Basic - Standing water in bottom of reach-in-cooler. Observed in center low boy cooler at cookline and at salad cooler Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On speed rack in walk in cooler, tray of raw breaded fish above tray of cooked potato skins. Manager rearranged for proper separation. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and phone on top of flour container in back prep area. Manager removed away from food items. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior tops of two microwaves on cook line have food debris buildup. Employee cleaned. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Water in bottom of salad fliptop unit.

Basic - Old labels stuck to food containers after cleaning. Old label on container of new romaine lettuce in salad station cooler. Manager removed old label. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline sanitizer buckets reading less than 150ppm quaternary. Employee remade both to proper 200ppm quaternary. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Two containers of seasoned flour in back storage missing labels.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone next to clean serving boards at cook line. Employee removed phone. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In cook line reach in freezer, open boxes of raw breaded shrimp, coconut shrimp, and clams above bags of french fries. Employee rearranged freezer to place fries in top of unit. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. New manager not able to locate test strips.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Stack of clean plates immediately beside hand sink and below paper towel dispenser at dessert station. Employee moved plates away from sink. Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At salad station fliptop, cole slaw (51F - Cooling). Per employee prepared before 9:30am. See stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. Empty pour bottle in bar hand sink. Manager removed. Corrected On-Site

Basic - Ceiling tile missing. At open end of bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station, butter packets 50 F (cold holding) on ice bath, only bottom of container covered with ice. Butter packets held under 4 hours ago. Operator moved to walk in cooler to quick chill. Suggested using TPHC Foods not prepared or portioned today. . Corrective Action Taken Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide any measuring devices( Heat thermometer or heat strips).

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water inside 3 compartment sink. Operator turned on cold running water. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm quaternary in cook line. Operator remade to 200ppm Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-12-01: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water in dish washing area under dish machine in kitchen. Warning - From follow-up inspection 2022-12-01: Observed same Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beverage Air -two cooling drawers; lobster (66F - Cold Holding); crab meat (67F - Cold Holding). Per operator food held less than 4 hours, Employee removed food items and placed on WIC for a quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Liquified butter, per employee food out of warmer machine , lees than an hour. Employee reheated to 165F. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Foodborne Illnesses poster provided. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board by prep table in cook line

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed Beverage Air cooling drawer- flashing light showing LO

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. WIF , box of chocolate cake, operator placed on shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. 10 tongs and 4 grill utensils stored on grill stove handles. Employee removed Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Next to dishwasher area.

Intermediate - Packaged food not labeled as specified by law. Container of sea food breading, employee labeled Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bar area, spray bottle containing purple substance, employee labeled Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Behind cook line, employee cleaned and sanitized Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Stored on top of sanitizer bucket, operator discarded Corrected On-Site

Intermediate - Handwash sinks at bar used to store pitchers and soap. Items removed by manager. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed four large plastic cambros wet nesting on dry dish rack by prep sink. Cambros separated to air dry correctly. Corrected On-Site

Basic - Ice buildup on floor in walk-in freezer. Manager broke up ice before end of inspection. Corrected On-Site

Basic - Ice scoop handle in contact with ice at left soda machine at wait station. Ice scoop placed vertically by manager. Corrected On-Site