Red Lobster #6296

Observed in prep top in the kitchen several food items out of temperature (lettuce at 53 f, sliced tomatoes at 55 f, coleslaw at 54 f, cheese at 56 f). 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. PIC advised to do ice bath to bring temperature down till the unit is fixed. Foods placed in ice bath.

Observed mold like build up in the soda gun nozzle located at the front bar area when disassembled. Observed mold in ice machine in the kitchen. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Advised PIC to disassemble soda gun nose to ensure effective of cleaning that there was some buildup on the nozzle area in the beverage station.

Observed cracks on freezer wall base and wall base tiles underneath the hand sink in the pantry area of the main kitchen, and in front of the walk-in cooler door. Observed walk in freezer building ice blocks. PIC advised that physical facilities must be maintained in good repair. Advised PIC Freezer needs immediate attention. Follow up in 3 days.

Observed mold like build up in the soda gun nozzle located at the front bar area when disassembled. Observed mold in ice machine in the kitchen. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Advised PIC to disassemble soda gun nose to ensure effective of cleaning that there was some buildup on the nozzle area in the beverage station.

Observed ice scoop handle buried in ice bin and ice bin needs a lid. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

Observed walk in cooler floor, gaskets, floor and counters throughout the main kitchen not clean. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed freezer floor not clean and cooler door needs repair as well as failure to regrout/seal in between the floor tiles, and wall base tiles underneath the hand sink in the pantry area of the main kitchen. standing water is present in between the tiles. Observed walk in freezer building ice blocks. PIC advised that physical facilities must be maintained in good repair. Advised PIC Freezer needs immediate attention. Follow up in 3 days.

Observed mold like build up in the soda gun nozzle located at the front bar area when disassembled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Advised PIC to disassemble soda gun nose to ensure effective of cleaning that there was some buildup on the nozzle area in the beverage station.C/A Advised manger to have this area cleaned.

Observed that there was some buildup on the nozzle area in the beverage station. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Advised manger to have this area cleaned.

Observed mildew like/biological growth build up on cutting board. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Informed PIC to replace worn-out boards and keep prep tops clean and free from observed mildew/biological growth build up. PIC discarded cutting boards and replaced them.

Observed in walk in cooler and reach in coolers combined ready-to-eat potentially hazardous food (lobster with diced tomato and sauce, coleslaw & pasta noodle) held more than 24 hours not date marked according to earliest date of opening/preparation. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC shall observe proper date marking on an opened/prepared container/package of ready-to-eat potentially hazardous food to indicate opened and discarded date. Once food is held over 24 hours, food must be date marked with either discard or prepared date. PIC date marked foods.

Observed unclean insides and outsides of cooler units, gaskets in the coolers, in the WIC, and kitchen counters throughout the main kitchen. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC facility will need a deep cleaning of the equipment inside and out, floors, walls and ceiling.

Observed failure to regrout/seal in between the floor tiles and wall based tiles underneath the hand sink in the pantry area of the main kitchen. standing water is present in between the tiles. Observed walk in freezer building ice blocks. PIC advised that physical facilities must be maintained in good repair. Advised PIC Freezer needs immediate attention. Follow up in 3 days.

Observed that grits in the Beverage -Air reach in cooler were at 52 degrees and the lobster in the walk in cooler was 51 degrees.C/A All the grits in the RIC were relocated to the walk in cooler and the lobster in the WIC was put on ice .

Observed that there was some buildup on the nozzle area in the beverage station.C/A Advised manger to have this area cleaned.

Observed items stored in two RIC holding above 41 degrees and the ambient temperature in one RIC at 60 degrees. COS-items weren't in cooler long and were moved to another cooler. 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

Observed frozen items stored in a RIF stored uncovered. COS- items were covered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the 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 cutting boards stained and with gashes, observed the inside of the microwaves unclean with buildup, observed the top part of the ice machine with black buildup, and observed dishes stored clean with debris. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed visible light at the bottom of the back door. CA- door shall be sealed. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Observed the insides and outsides of coolers unclean, observed the gaskets in the coolers unclean, observed the fans in the WIC unclean, and observed counters unclean throughout the main kitchen. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.