Red Lobster #874

Observed prepped pico de gallo and prepped coleslaw tightly covered during the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Employee air vented the food items.

Observed an employee prepare a baked potato with a watch and bracelets on. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Have all employees that prepare food remove all jewlery from their wrists.

Observed several seasoning containers with the scoops being stored inside of the container with the handle touching the seasonings. In-use utensils can be stored inside of the container with food but the handles need to be up without contact to avoid contamination. Ensure all scoops including ice scoops are stored with the handles up not touching the food product.

Observed facility not having any kind of surface temperture testing device for the high temperature dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Get either high temperature plate stickers or plate thermometers to test the surface temperature of the utensils.

Observed shrimp (53 F) above 41 F inside the reach-in cooler next to the salad prep cooler. The ambient air temperature inside the unit at 55 F. Possibly the unit was open for a long time while the establishment was in preparation for opening. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): Shrimp discarded and cheesecake prepped this morning was moved to the walk-in cooler to continue in the cooling stage. Reach-in cooler must be serviced/repaired and the ambient air temperature must be 41 F or below.

Observed an employee prepping/handling food without wearing a hair restraint. Food handlers must wear hair restraints to prevent loose hair from possible contamination of the food. Corrected on Site (COS): The employee placed a hair restraint on her hair, washed her hands properly/correctly, and proceeded to prep/handle food.

Observed an employee wearing a bracelet on her wrist while prepping food. Employees cannot wear jewelry while prepping to prevent contamination. Have employees remove the jewelry and retrain them.

Observed the salad prep cooler door not closing completely, allowing air out. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. The gasket on the door must be repaired.

Observed three of the four hand washing sinks in the main kitchen without soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Employee placed hand soap at all of the hand washing sinks.

Observed heavy food buildup inside several of the microwaves. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize inside of the microwaves.

Observed the high temperature dish washing machine reaching final rinsing surface temperature of 144F. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator. Utilize three compartment sink to wash, rinse and sanitize utensils.

Observed hand sinks in the main kitchen reaching 82F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF through a mixing valve or combination faucet. Have hot water serviced.

Observed heavy food buildup inside several microwaves. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize inside of the microwave.

Observed salt and sugar in the bar area and fish seasoning in the main kitchen out of it original container unlabeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Label containers.

Observed butter packets (56 F) and sour cream (55 F) inside of the reach-in cooler above 41 F. Also, observed a container of butter (51 F) inside of the prep cooler above 41 F. Possibly the food items were left out at room temperature for a period of time before being stored inside of the reach-in cooler and prep cooler. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): Items discarded.

Observed several Time/Temperature Control for Safety (TCS) foods inside the reach-in freezer not maintained frozen. Noticed the door was opened and noticed the food items were not frozen. The Person In Charge (PIC) asked the employee about the issue and the employee stated he saw the door open when he arrived at the establishment this morning. The ambient air temperature of the reach-in freezer at 43 F. Foods must be maintained frozen when inside the freezer. Corrected on Site (COS): Food items discarded. Keep the door closed on the cold holding unit.

The Person In Charge (PIC) not performing their duties as ensuring the employees are properly cold holding Time/Temperature Control for Safety (TCS) foods. The PIC must perform their duties by ensuring the employees are properly cold holding time/temperature control for safe food, being particularly careful in holding those foods known to cause severe foodborne illness and death through daily oversight of the employees’ routine monitoring of the holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. Corrected on Site (COS): The food items were discarded.

Observed cutting boards stored inside the hand sink in the bar area. A handwashing facility may not be used for purposes other than handwashing. Move cutting boards out of the hand sink and store them in the ware washing area to be washed, rinsed, and sanitized.

Observed build-up of food debris inside the microwaves. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CLean and sanitize the inside of the microwaves.

Observed shredded cheese (52 F) and butter (46 F) inside of the prep cooler above 41 F. Also, observed pasta noodles (43 F) and crab legs (45 F) inside o the chef base unit above 41 F. The food items were inside the units overnight. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): Food items discarded. Please have units serviced/repaired.

The Person In Charge (PIC) not performing their duties as ensuring the employees are properly cold holding Time/Temperature Control for Safety (TCS) foods. The PIC must perform their duties by ensuring the employees are properly cold holding time/temperature control for safe food, being particularly careful in holding those foods known to cause severe foodborne illness and death through daily oversight of the employees’ routine monitoring of the holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. Corrected on Site (COS): The food items were discarded.

Observed no hand soap at the hand sink in the kitchen across from the walk-in cooler and in the ware washing area. All hand sinks must be supplied with hand soap at all times. Place hand soap at the hand sinks.

Observed two chemical spray bottles stored next to the butter flavoring sauce in the dry storage area. Also, observed two chemical spray bottles stored next to single-use items in the bar area. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. Chemicals must be stored away from food, single-use items, and clean equipment/utensils. Corrected on Site (COS): Chemical bottles moved to the chemical storage area.

Observed several areas in the kitchen behind equipment where there is a build-up of food and debris on the floor. Physical facilities such as floors must be cleaned frequently. Clean floors.