Red Lobster #0173

Observed the clean-up kit used for V/D incidents to be incomplete without a proper disinfectant for clean-up.

RCA: PIC shall obtain new V/D clean-up kit(s) and ensure enough are on site for use if needed.

Observed butter and water used for making biscuits sitting on tabletop without lids or protective coverings. Observed cooked pasta in the front line reach-in cooler without without a lid or protective covering. Observed flounder in the seafood reach-in cooler without a protective covering. Observed cut lemons in the server station without without lids or protective coverings.

CA: Lids or protective coverings were placed over all items. PIC shall ensure staff are covering items during pauses in food preparation.

Observed cocktail shrimp improperly dated in the front service cooler.

CA: PIC placed the correct date label on the food item. Food shall be properly dated with the date of preparing or date of discard if held more than 24 hours.

Observed the drain at the dishwasher to be clogged and unable to maintain an air gap from the wastewater outlet plumbing pipes.

RCA: As soon as possible, PIC shall have the line un-clogged and establish methods to prevent clogging at the drain for proper backflow prevention. PIC shall call the Health Authority once the drain has been unclogged and a method for catching food debris has been put in place.

Observed utensils stored in water on the grill at less than 135F.

RCA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed a reach-in cooler on the cook line with an ambient temperature of 57F. Pasta in the unit was placed in about an hour ago and was moved to another unit.

RCA: Unit shall not be used for holding TCS foods until repaired.

Observed the 3-compartment sink at the bar set-up with only wash and sanitize basins.

RCA: Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures:

1. Use of a distinct, separate water rinse after washing and before sanitizing if using: (i) A 3-compartment sink.

Observed alfredo sauce and lobster bisque being improperly reheated the steam table.

CA: Employee reheated both food items to at least 165F. RCA: Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F (57°C) for hot holding.

Observed coconut shrimp and calamari stored in a reach-in unit and held over night with holding temperatures exceeding 41F.

CA: PIC discarded all food items. RCA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed PIC not executing active managerial control over the following critical risk factors within the facility:

(d) Proper employee handwashing through access to adequately stocked hand sinks, (g) Proper cold holding and reheating techniques, (k) Proper sanitizing of utensils.

RCA: PIC shall ensure staff are following proper food safety training and techniques.

Observed the hot water turned off and unavailable at the hand sink in the expo/ server station.

RCA: Hand sink shall be repaired so that hot water can be provided at the sink for employee use at all times. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet

Observed the following items stored uncovered throughout the facility: french fries (reach-in cooler), coleslaw (reach-in cooler), cooked pasta (reach-in cooler), cooked corn (walk-in cooler), boiled potatoes (walk-in cooler), breading (walk-in cooler), crispy onions (expo window).

CA: Lids and/or protective coverings were placed on items. RCA: Food shall be protected from contamination by storing the food in packages, covered containers, or wrappings.

Observed food debris build-up on the blade of the can opener. Observed brown-ish accumulation on the baffle of the ice machine.

CA: PIC ran can opener through the dish washer; however food debris was still present on the blade. PIC advised to hand scrub and clean the can opener between uses. RCA: Food contact surfaces shall be cleaned at frequencies to prevent build-up.

Observed fruit flies at the bar.

RCA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises.

Observed a buildup food debris on nonfood contact surfaces, such as the inside of equipment, the outside of equipment, gaskets, etc.

RCA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary in order to be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed build-up of food debris and grease on floor around and behind equipment, walls,and ceiling.

Necessary corrective action: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed TCS food cold held at greater than 41 degrees Fahrenheit. See temperature observations. COS CA: Items prepered within the last 2 hours remved from unit and placed into the walk-in cooler for rapid cooling. All other items discarded by PIC

TCS food not held at 135 degrees Fahrenheit or above. See temperature observations. COS CA: PIC discarded items 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.

Observed employee drink without lid and straw stored above prep surface prep area. COS CA: Drink discarded Observed employee drink stored in server area without lid and straw. COS CA: Drink discarded Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed handsink in bar area to be without soap (.07(3)(a)) and paper towels (.07(3)(b)). COS CA: PIC added soap and papertowels to handsink. Handsinks shall be properly stocked with soap and papertowels at all times.

Observed items stored within the walk-in cooler and freezer stored without covers. Also observed items at the salad prep area being held in units with the lids open without any covering. COS CA: PIC had employess to properly cover all food items. All food items shall be covered to protect from contamination.

Observed a buildup food debris on nonfood contact surfaces, such as equipment, gaskets, etc. Necessary corrective action: Nonfood-contact surfaces of equipment shallbe cleaned at a frequency necessary in order to be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed buildup of food debris and grease on floor,walls,and ceiling. Necessary corrective action: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed package of lettuce with opening in middle of packaging with no covering to seal opening. Observed prepped food being stored on rack in walk-in cooler with no covering. RCA= Recommended Corrective Action RCA: Store food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed food debris on dishes in clean dish area. RCA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed multiple food items on the servers station ( prep top and ice bath) within the main kitchen to be temping above 41F (refer to temperatures). COS/CA: PIC discarded coleslaws and tomatoes. The other items were moved to another cold holding unit. RCA: Cold holding unit shall be serviced before any food items are moved back into the units. When using an ice bath, it shall be ensured that food items are temping below 41F. Food Service Rule: 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.

Observed build up on the interior or the ice machine (white opening where ice is dispensed). RCA: Equipment shall be fully cleaned, and sanitized. Current ice shall be melted prior before cleaning is done. Food Service Rule: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed sanitizer to not be pulling adequate concentrations of QUAT. RCA: Sanitizer dispenser shall be serviced to supply at least 200 ppm. Food Service Rule: A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions.