RED LOBSTER #0257

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage on cook line at 56F. Per employee, cabbage brought out within the last hour and moved to walk in freezer to quickly chill and approximately 20 minutes later, cabbage at 39F. Also, noodles at 47F in drawer on cook line. Per manager, drawer had been open and closed frequently during a busy period the last hour. Noodles moved to walk in freezer and approximately 15 minutes later, noodles at 41F. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on threaded faucet with attached red hose in dish room.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of conveyor oven with grease/debris build up. Repeat Violation

Basic - Plumbing system in disrepair. Pipe to handwash sink near dish room is disconnected. Dipper well at ice cream freezer is leaking and cannot be used. Manager states a work order has been put in for both. Corrective Action Taken

Intermediate - Microwave missing fan guard cover/splatter shield. Microwave fan guard missing on far right microwave on make line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on expo line in dipper well with no running water at 71F. Manager turned on water. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of conveyor oven on make line has grease/debris build up. Repeat Violation

Basic - Open dumpster lid. Both lids on left dumpster and right lid on right dumpster are open.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (128F - Hot Holding); rice (131F - Hot Holding) on steam table in kitchen. Per employee, both products placed on the steam table 1.5 hours prior. Employee found temperature dial turned down and increased. Products heated to 182F on the mashed potatoes and 197F for the rice. Corrective Action Taken

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple employee training documents are photocopies.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent and surrounding tiles at end of line near conveyor oven are soiled. Fan guards in small walk in cooler are soiled.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of conveyer oven/melter has build up of food debris/grease. Repeat Violation

Basic - Plumbing system in disrepair. Leak observed on ice machine at filter area.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server bring dirty dishes to the dish room then get a carry out box and took to dining room guest without washing hands. Observed another server bring dirty dishes to the dish room, walked to dining area, turned back to service entrance, scratched head then placed a clean napkin in basket and put bread in the basket and brought to dining room guest without washing hands. Operator spoke to all staff on proper handwashing. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on attached hose under hand wash sink in dish room.

Intermediate - Handwash sink used for purposes other than handwashing. Hose in hand wash sink in dish room and package of straws in hand wash sink in the bar area. Operator removed hose and employee removed straws. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles missing at threshold of walk in freezer by back exit. Operator states repair request has been placed and expected to be completed this week. Corrective Action Taken Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of conveyor oven has grease build up. Repeat Violation

High Priority - Sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Establishment utilizes Ecolab Sink and Surface sanitizer. Three compartment sink in the bar tested at 170ppm. Operator remade solution to 700ppm Ecolab Sink and Surface. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sheet pans at back prep area have accumulation of black debris.

Basic - Floor tiles missing and/or in disrepair. Several floor tiles at entrance to walk in freezer by back door are missing. Operator states work order has been placed for repair. Corrective Action Taken Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Two pairs of tongs on toaster oven handle. Operator moved to proper storage. Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well with utensils in standing water at ice cream cabinet. Operator turned on water. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of melter/toaster oven with grease build up. Interior of microwave at server line has debris. Repeat Violation

Basic - Plumbing system in disrepair. Pipe under three compartment sink in bar is disconnected. Operator states service call for repair is already scheduled. Corrective Action Taken

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, unwrapped single-service items or prepared a beverage without washing hands. Observed employee handle dirty dishes then bring unwrapped to go container to customers without washing hands. Operator spoke with employee. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available. Operator ordered during inspection. Corrective Action Taken

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed accumulation of flying insects in bug capture light device. Operator removed device during inspection. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. In walk in cooler, multiple missing floor tiles on left side, exposing concrete.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior top on server expo line has accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under dishmachine and under pre-rinse area has accumulation of debris. Also, underside of soda machine around nozzles in service station by bar has accumulation of debris. Also, soda gun components/tubing over ice bin in bar has build up of black/green mold-like substance. Repeat Violation

Basic - Open dumpster lid. Operator closed during inspection. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. In dry storage area observed a can of clam chowder with two creased dents on seam of can. Operator segregated the dented can during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from broiler observed, scallops (46F - Cold Holding); lobster (45F - Cold Holding). Operator produced temperature log from 2.5 hours prior. Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Observed in not in use reach-in cooler used as storage, dish detergent being stored next to box of kosher salt. Operator removed box of salt during inspection. Corrected On-Site Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine with mold-like substance buildup in interior bin. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. At end of server alley near office observed handwash sink blocked by a tub sitting over the basin. Operator removed tub during inspection. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed only able to provide proof of two employee training certificates.

Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage area observed CO2 tanks unsecured. Operator replaced chain around tanks during inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee drink on cook line over food prep area. Operator discarded drink. Corrected On-Site

Basic - Equipment in poor repair. Observed gasket on reach-in cooler across from broiler with extreme tearing.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the walk-in freezer farthest from the back door with ice build up dropping down from fan unit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In server alley observed water holding in use ice cream scoop at 128F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on reach-in cooler observed soiled with food debris.

Basic - Open dumpster lid. Operator closed lid during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (46F - Cold Holding) in ice bath on cook line, per employee cabbage was taken out of walk in cooler less then 1 hour ago, employee added ice and water, retemp to 41F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored over packages of crackers and to go lids in server area, manager removed bottle. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Underside of ice bin of soda machine in server area, manager removed to be cleaned. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Shut off at hand wash station on cook line by office, employee turned hot water valve on. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In flour on cook line, manager corrected during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Objectionable odors in bathroom or other areas of the establishment. Musty odor throughout dining area. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Hood system on cook line has a build up of grease.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw calamari (49°F - Cold Holding); raw shrimp (70°F - Cold Holding); raw shrimp (47°F - Cold Holding); raw beef (46°F - Cold Holding); raw lobster tail (48°F - Cold Holding) in reach in coolers on cook line, per manager coolers have been constantly opened for approximately two hours, all items moved to walk in cooler. butter (55°F - Cold Holding) at wait station under pass through window, per manager butter has only been there for less then two hours, butter moved to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2021-08-03: Raw chicken (42°F - Cold Holding); raw shrimp (43°F - Cold Holding); stuffed mushrooms with cheese(45°F - Cold Holding) in reach in coolers on cook line, per manager mushrooms had just been placed in cooler, mushrooms moved to walk in cooler. butter (41°F - Cold Holding); sour cream (40°F - Cold Holding) in reach in cooler at wait station. Admin Complaint Corrective Action Taken