RED LOBSTER #0330

High Priority - Container of medicine improperly stored. Observed a container of medicine in the walk in beer keg cooler next to bottles of wine, employee moved item to an appropriate location. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Frozen calamari and crab stored over ready to eat marinara and cream sauce , manager relocated items to the appropriate location. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes, over ready to eat cooked pasta in walk in cooler used to store produce , manager moved items to correct location. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Employee added time to cooked potatoes, cooked pasta, and cooked corn on front cook line during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen area soiled. Soda gun nozzles soiled inside at bar area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold-like substance on interior lid of ice machine. Repeat Violation

Basic - Ice buildup in reach-in freezer. At bar area and Reach in freezer for ice cream. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded flounder stored over cooked potatoes and cleaned Brussel sprouts on front line Reach in cooler. Operator relocated raw flounder during time of inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Located at mop sink, faucet splitter. Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonia 500+ppm. Operator readjusted to Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Diced tomato in Walk in cooler not date marked, located adjacent to three compartment sink.

Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Black and pink mold-line substance inside machine. Adjacent to dish pit.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice built up on front line Reach in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket in Reach in freezer on front line cook.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at time of inspection on splitter installed on mop sink

Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles on reach in coolers on cooks line soiled at time of inspection

Basic - Food stored on floor. Observed food stored on floor in front wall in cooler. Operator moved food to shelf during inspection Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tongs stored in salad mix on servers isle at time of inspection. Operator removed tongs to be washed during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper to eat hand washing sink in bar area. Manager placed paper towel at bar hand was sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside seafood breading. Manager removed bowl. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Plastic container housing clam chowder on front counter has broken corners.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and began working with food

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched cell phone and began working with food no hand washing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding reach in cooler by kitchen entrance Cold holding: calamari 46 f cut greens 47 f raw fish 47 f manager moved to freezer 2nd temp all temps 43 f Cold holding: sour cream 55 f service line employee removed to freezer 2nd temp. 45 f 2nd temp at 12:06 pm Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Filling water up in picture

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over coleslaw walk in produce cooler. Manager removed to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut lettuce 48 f sourcream 48 f reach in cooler by dish machine area operator placed in freezer 2nd temp sour cream 43 f lettuce 46fRepeat Violation Corrective Action Taken Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided by email Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided by email. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Operator corrected DDBSSA to proper reading. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Operator removed from floor Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machine running at 145 f tested two times discussed with operator to use three compartment sink with Quaternary ammonia Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched raw salmon then Changed gloves then touched clean utensil to flip salmon no hand wash. Discussed with operator the importance of hand washing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut lettuce 50 f mozzarella cheese sour cream 50 f tarter sauce sauce 50 f operator placed in freezer 2nd temp Cold holding: tarter sauce 52 f make table service line operator placed to freezer 2nd temp Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink in back kitchen. Operator restocked. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machine wash is at 151 f inspector advised operator to set up three compartment sink with quats. Operator was not going wash dishes until dish machine gets fixed.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: see stop : sour cream packets 2lbs at 49 f butter 49 f 2 lbs held over night

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: see stop : sour cream packets 2lbs at 49 f butter 49 f 2 lbs held over night Cream sauce 56 f operator placed in walk in freezer 2nd temp 43 f on cooks line by fryers. Cold holding reach in cooler on service line were salads are prepped cut lettuce 58 f cut tomatoes 52 f cooked shrimp 52 f operator placed in walk in freezer 2nd temp below 43f to all items. Cold holding cut lettuce 52 f shredded mozzarella cheese 52 f sour cream 56 f reach in cooler across from dish machine area operator placed in walk in freezer all foods temp below 43 f. Corrective Action Taken Repeat Violation

Intermediate - No soap provided at handwash sink. By service line operator restocked. Corrected On-Site Repeat Violation

Basic - Food stored on floor.raw lobster in box on floor in walk in freezer. Operator removed from floor. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee Employee drink in cooler on cooks line operator removed. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 100 ppm operator retested to 200 ppm Corrected On-Site

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee sneeze and touch face without changing gloves nor washing hands. Inspector went over the importance of washing hands and changing gloves. Observed employee wash hands during time of inspection.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands with gloves on. Inspector went over the importance of removing gloves before washing. Hands. Observed employee wash hands and put new gloves on. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut tomatoes 52 °F, cut tomatoes 53 °F, cut lettuce 52 °F, cut lettuce 52 °F, shredded mozzarella cheese 48 °F, inspector advised operator to place all items in freezer to rapid cool. 2nd temps at 2:52 pmcut tomatoes 43 °F, cut tomatoes 43 °F, cut lettuce 43 °F, shredded mozzarella 43 °F, Cold holding: coleslaw 43 °F, sour cream 42 °F, shredded yellow cheese 42 °F, cut leafy greens 42 °F 2nd temps 2:52 cheese mozzarella 43 °F, sour cream 43 °F, butter 43 °F, Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Degreaser on prep table back kitchen. Observed employee remove during time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.

Intermediate - No soap provided at handwash sink. Observed at hand washing sink on sever prep line. Observed employee restock soap. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed in dish room area.

Basic - Floor soiled/has accumulation of debris. Observed in dish area room

Basic - Ice scoop handle in contact with ice. Observed employee move handle above ice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris. Observed soiled reach in cooler gaskets on cooks line.