Red Lobster #0048

Observed pack of mac and cheese within reach in cooler in front of stove a 55F.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Corrective action: PIC discarded item before we could discuss time frame.

Observed steam well in front of stoves with Alfredo sauce and mashed potatoes below 135F. Unit was set at the lowest setting.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Corrective action: Items were reheated to 165 or above and unit was switch to a higher temperature setting.

Observed Lobster tail and mushroom filled with shrimp cooling within reach in cooler in front of conveyor belt stove above 41F, that during the cooling process did not reduce in temperature during a after 50 min. Unit is layered with plastic trays that could be preventing proper air flow and the conveyor exit is in front of the unit which could lead to heat constantly bombarding unit.

511-6-1.04(6)(d) - Cooling (P) (d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

Corrective action: Had items moved to walk in cooler and recommended to space plastic trays as to allow better air flow. PIC mentioned they would check to see if conveyor oven could be moved to prevent heat hitting the RIC.

Observed chopped tomatoes within walk in cooler cooling starting at 45F, after 1 hour they did not reduce in temperature. The plastic container was deep.

511-6-1.04(6)(d) - Cooling (P) (d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

Corrective action: Discussed with PIC to utilize smaller container for cooling. Items were taken to place in smaller containers.

Observed bags of lettuce, and chopped tomatoes above 45F within prep top cooler, after they were left for cooling their temperatures increased (most likely due to working environment).

511-6-1.04(6)(d) - Cooling (P) (d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

Corrective action: Had items taken to WIC for faster cooling, discussing with PIC that before items may be used they must be cooled to 41F and to remind staff to keep prep top cooler closed when not in used.

Observed reach in cooler where mac and cheese were located had its gasket broken and door unaligned impeding it from closing properly.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Corrective action: Discussed with PIC to have gaskets fixed. PIC mentioned a company was in previously to fix gaskets (statement), they contacted the company again to fix it.

Observed self closing mechanism of WIC door not self closing.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Corrective action: Discussed with PIC to have mechanism fixed as soon as possible.

Observed tongs handle touching shredded cheese within prep top cooler.

511-6-1.04(4)(j) - Food Contact with Equipment & Utensils, and Linens (P) (j) Food Contact with Equipment and Utensils. Food shall only contact surfaces of:

1. Equipment and utensils that are cleaned and sanitized as specified under DPH Rule 511-6-1-.05(7) and (8); P

Corrective action: Tongs removed. Discussed with PIC to ensure handles of utensils are not touching the food.

Observed several items within the reach in coolers at the main kitchen that were above 41F. Some were placed at around 10 am and others 11am.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Corrective action: Spoke with PIC, had items placed around 10am discarded and those at 11am placed within walk in cooler to cool at 2pm. Before leaving checked tempeartures of items placed in walk in cooler; 40F -41F

Observed Reach in coolers at main kitchen showin temperatures of 47F-49F within their digital thermometers. When checked inside, the one close to the wall towards the right was 50F and the one to the left kitchen was 47F. After letting units cool due to opening and closing, the to the left went down to 42F, but the other did not show signs of lowering.

511-6-1.05(6)(q)1&3 - Good Repair & Calibration (C) (q) Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.
2. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Corrective action: Spoke with PIC to have machines serviced and to limit their usage to non-perishables and items which will be used immediately.

Observed multiple utensils (tongs, whisks, portion spoons, etc) stored as clean on the wall rack closest to the prep area near the handsink with visible food debris on the food contact surface. All food contact surfaces are to be clean to sight and touch. PIC removed all items to be rewashed.

Observed multiple plates stored as clean on the small 2-drawer refrigerator drawer unit along the cook's line with visible food debris. All food contact surfaces are to be clean to sight and touch. PIC removed all items to be rewashed.

Observed several lids with visible crusted white debris on the food contact surface stored as clean on the large rack near the back dry storage area. All food contact surfaces are to be clean to sight and touch. PIC removed all items to be rewashed.

Observed several glasses stored as clean in the bar with smudges and what appeared to be fingerprints on the lip/food contact surface. All food contact surfaces are to be clean to sight and touch. PIC removed all items to be rewashed.

Observed quat sanitizer with on the prep line measuring 0 ppm when checked with testing strip. All chemicals must be at the correct concentration when engaged in cleaning activities. PIC had staff remake sani bucket.

Observed a male employee preparing to slice limes while taking off stickers and placing in the lime box. All fruits with inedible peels must be washed and any stickers and associated residue removed prior to slicing. PIC is able to explain the correct procedures to be followed and will speak with staff.

Observes sliced limes (with peels) stored in the walk in cooler with partial stickers remaining on the peels. Stickers appeared to have been cut while on the limes during the cutting process and therefore could not have been removed during the wash process for the fruit as required. Spoke to PIC about this requirement. PIC will retrain all staff. Limes to be discarded.

Observed the need to clean some of the ceiling tiles near the back bulk ice machine. All physical facilities are to be cleaned at a frequency to prevent accumulations. PIC is to clean.

Observed a reusable employee water bottle stored on the shelf above where food is usually plated. All employee personal items are to be stored in a designated area to prevent contamination of food, equipment, utensils, and/or single service items. PIC removed.

Observed several cracked lids stored as clean on the rack near the larger dry storage area. All utensils and equipment must be maintained in good repair. PIC is to address.

Observed the need to clean the bulk containers in the dry storage area of visible debris. All non-food contact surfaces are to be clean to sight and touch. PIC is to clean.

Observed missing panels on the hood system in the main kitchen area. Due to the size of the gaps, it appears that the panels are missing. Per PIC, was unaware of any missing panels. Explained that the panels should actually extend across the entirety of the hood. If needed, facility may purchase additional panels and/or spacers. PIC is to address as needed.