Red Lobster, 2011 SW WANAMAKER RD, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: Red Lobster
Type: Restaurant
Address: 2011 SW WANAMAKER RD, TOPEKA, KS 66605
Phone: 785-271-7302
Total inspections: 6
Last inspection: Aug 07, 2015

Restaurant representatives - add corrected or new information about Red Lobster, 2011 SW WANAMAKER RD, TOPEKA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50114A2 - --In the main WIC, there were four containers of cooked rice at 46F, 46F, 44F, and 45F. The rice had been cooled over night in shallow plastic containers that were covered with lids. The cooling process started at 5:00pm last night for one of the containers and at 9:30pm last night for the other three. Cos- discarded. New P violation. KDA_3_50116A2 - --In the bar RIC, there was a container of half and half at 45F. Cos- disposed. Note: ambient of RIC was 39.6F. Employee said that the gasket of the RIC was replaced 30 minutes prior and the cooler door was opened during the repair. KDA_4_60111A - --There were five plastic containers stored as clean that were soiled with food debris and sticker residue. Corrected on site (cos)- employee moved containers to the wash area. There were three cutting boards stored as clean that were soiled with food debris. Cos- employee moved cutting boards to wash area. There was a metal container stored as clean that was soiled with food debris. Cos- employee moved container to the wash area. Nine out of approximately 200 items not clean. KDA_4_90311B - --Located on the prep line, there were stacks of metal containers that were stacked wet. Cos- employee moved containers to wash area. KDA_Defacto - --Left Ultraspec Reach in Cooler (RIC) scallops 39F shrimp and scallops in sauce 41F Right Ultraspec RIC potatoes 39F Right Delfield RIC lobster topping 38F Victory RIC asparagus 43F crab legs 42F Left Delfield RIC coleslaw 42F right Traulsen RIC scallops 36F left Traulsen RIC crab legs 36F South Walk in cooler (WIC) clam chowder 36 F Main WIC shrimp 38F rice 40F, 43F mashed potato 43F left Ultraspec RIC milk 39F salad make table lettuce 41F lettuce 42F Traulsen dessert RIC shrimp 39F Bar cooler ambient 39.6F	08/07/2015	5	Follow-up	In
Details not available.	07/24/2015
Details not available.	07/13/2015
Details not available.	08/08/2014
Details not available.	07/29/2014
Details not available.	11/06/2013

KDA_3_50114A2 - Cooling PHF/TCS (Reach 41�°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135�°F) to 5�°C (41�°F) or less. [must cool from 135�°F to 70�°F in the first two hours]
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.

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Red Lobster, 2011 SW WANAMAKER RD, TOPEKA, KS - Restaurant inspection findings and violations

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