RED LOBSTER #0108

Intermediate - Food-contact surface soiled / stained with food debris, mold-like substance or slime. -white cutting boards in kitchen

Basic - Buildup of food debris/soil residue on equipment door handles of reach in cooler on cooks line

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Floor area(s) covered with standing water. In walk in cooler

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On cooks line , employee on cooks line removed and placed utensils in container on cooks line Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In back prep area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Below dish machine in dish Pitt

High Priority - Cajun butter hot holding at 118F for less than 4 hours per chef. Reheated to 173F Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cut cabbage in small reach in cooler on cook line. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold slaw cold holding at 46F , cut leafy greens cold holding at 45F, diced tomatoes cold holding at 45F all under 4 hours per chef. Moved to walk in cooler temperature recheck diced tomatoes 43F , cold slaw 38 F , lettuce 43F. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Expired 5/2025 above dish room area.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed one cook with no beard guard while cooking food.

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Ice buildup in walk-in freezer door. Repeat Violation

Basic - Reach in cooler/freezer shelves with rust that has pitted the surface.

Basic - Standing water in bottom of reach-in-cooler. Cook line reach in cooler with standing water.

Basic - Standing water or very slow draining water in handwash sink in expo line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled at dish storage area. Soda gun at bar soiled. Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at bar.

Basic - Ceiling/ceiling tile shows damage or is in disrepair by dry storage area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance by cookline and and dry storage area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Expo server wearing watch Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting at container storage area Repeat Violation

Basic - Equipment in poor repair. Soda gun at bar broken.

Basic - Hole in wall next to ice cream freezer.

Basic - Ice buildup in walk-in freezer and ice cream freezer.

Basic - Interior of oven has accumulation of black substance/grease/food debris in back prep area.

Basic - No waste receptacle installed at handwash sink provided with disposable towels at kitchen entance. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning at container storage station. Corrected On-Site

Basic - Utensils in poor condition. Wheel pizza cutter handle melted. Operator discarded. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust by cookline and dishwashing station.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -two flying insects, one at wait stand and one in back storage area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -spray nozzles at the bar

Intermediate - Handwash sink not accessible for employee use at all times. In kitchen area with containers Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on dish rack in kitchen area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice, seasoning container. Corrected On-Site

Basic - Light not functioning. One light bulb under the hood at cooks line.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken under hot running water. Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 55° , Per operator pasta was cooked and cooled 75 minutes prior. Operator placed pasta in cooler for quick cool.New temperature 43° Raw lobster 56F per operator lobster has been out an hour. Removed to walk in freezer for temperature recovery. New temperature: 32° Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Spray bottle of yellow chemical hanging on storage shelving next to food in front bar area. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line has grooves. Tea urn in service area is heavily stained.(COS) Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in front bar had items stored inside sink. Corrected On-Site

Intermediate - Microwave missing fan guard cover/splatter shield. Microwave in prep area

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

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of yellow liquid in front bar. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen beside dishwasher. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Portion cups in dry storage area stored on floor Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen

Basic - Food stored on floor walk in freezer in kitchen. Corrected On-Site Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on top of ice machine. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scissors used to cut lobster tails stored in standing water less than 135F. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of bottom baking oven in prep area Microwave in prep area has soiled interior. Repeat Violation

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees both hand wash sinks at the bar. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on clean equipment stored on shelving at dishwashing area. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware stored upward with handles down by rolling station. Corrected On-Site

Basic - Trash receptacles not provided where needed in establishment. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket sanitizer solution was zero. New solution tested DBSA 272-700 Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk rice not labeled Seafood flour and marination flour not labeled. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 12 Baked potatos on sheet rack in prep area, per operator items remained on sheet rack over over night and not placed in walk in cooler. Baked potato 70F

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 packs of butter placed in plastic container, completely melted and the paper packaging is removed after melting process has completed. Operator discarded. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 12 Baked potatos on sheet rack in prep area, per operator items remained on sheet rack over over night and not placed in walk in cooler. Baked potato 70F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator items in reach in cooler, less than 4 hours. Door on reach in cooler not properly closed, operator removed items and placed in walk in cooler for temperature recovery. Mac and cheese 45F Alfredo sauce 47F Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in server cooler, per operator opened more than 24 hours prior. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Per operator, Baked potatoes removed from oven, placed on sheet rack to begin initial cooling, and remained on sheet rack over night, was never placed in walk in cooler for continued cooling. Operator discarded. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowl in flour, and Alfredo sauce

Basic - Equipment in poor repair. Walk in freezer not operating.

Basic - Floor area(s) covered with standing water. Cook line,

Basic - Floor soiled/has accumulation of debris. Floor in bar has black slimy build up under 3 compartment sink.

Basic - Food stored on floor. Walk in freezer is down, food is being kept in refrigerated truck, stored on floor

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Microwave at prep station soiled. Missing Fan cover on interior.

Basic - Objectionable odors in bar area of the establishment.

Basic - Plumbing system in disrepair. Water leaking from pasta station. Sink in bar area, at three compartment sink, continuously dripping.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open bag raw chicken tenders over Coconut shrimp and next to open bag mozzarella sticks in reach in freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw 47F , in unit less than 2 hours per operator. Returned to walk in for temperature recovery. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in bar area has scrubber brush in sink. Corrected On-Site

Basic - Water leaking faucet/handle. Prep sink in kitchen has continuous drip.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over ready to eat cooked mashed potion under counter reach in on cooks line. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At the bar store and pours in the sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish room and outside of dish room Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice bin at server station next to the bar. Stopped using and started to burn the ice. Corrective Action Taken

Basic - Clean pans not stored inverted or in a protected manner on clean item shelf in dish room. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to steam well 108F, dumped water and put scoops to be washed . Corrected On-Site

Basic - White Cutting half boards has cut marks and is no longer cleanable next to butter flavored sauce Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Breading In round cambro under prep table Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server salad station less than four hours per manager cut lettuce 45F diced tomatoes 53F shredded cheese cheese 51F Placed in walk in cooler to rapid chill 45 minutes later cut lettuce 42F diced tomatoes 43F shredded cheese cheese 39F Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb at the mop sink. Corrected On-Site

Basic - Clean silverware not stored inverted or in a protected manner in the bar. Corrected On-Site

Basic - Ice buildup in server salad station reach-in cooler.

Basic - Old labels stuck to food containers after cleaning. Plastic lexons On the clean item shelf by the dish machine Corrected On-Site

Basic - Salad Plate Reach-in cooler interior has accumulation of soil residues. Manager asked employee to clean. Corrective Action Taken

Basic - Several Cutting board has cut marks and is no longer cleanable throughout the kitchen.

Basic - Working containers of food removed from original container not identified by common name. Clarified butter in the walk in cooler Corrected On-Site

Basic - Old labels stuck to food containers after cleaning on clean pan shelf next to ice machine manager took to dish area to be re cleaned and remove labels. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. To go containers case on the floor in dry stock room Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. 1) food trays on cooks line 2) soufflé cups and lids on the expo line Corrected On-Site

Basic - Threshold to the walk in cooler not maintained smooth and durable when entering.

Basic - Wiping cloth Lactic Acid compound sanitizing solution not at proper minimum strength.452 ppm Manager called vendor to come out Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting lexon lids and containers by walk in cooler. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container seafood mix. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning on the lexons on clean item shelf next to ice machine.