The above observations and the following were discussed with the person in charge:
-Details of the complaint received.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw fish stored over ready to eat lobster pieces. The PIC moved the ready to eats food to another storage shelf away from raw foods.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that foods were not protected from cross contamination because it was not in packages, covered containers, or wrapped. Observed foods stored throughout the kitchen that were not in covered containers. The PIC covered these foods during the inspection.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) milk was not discarded by the ""consume by"" date. Discard date on several cartons of milk shown 2/14/16. The PIC stated they just received an order of milk and observed that all cartons were past the expiration date. The PIC removed all the milk from use and placed it in an area to be returned/shown to the supplier. The PIC also advised the employees to not use this milk.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Chemicals are not properly labeled. Observed bulk containers of chemicals used for the automatic dispensers stored without being labeled. The PIC had these items labeled during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/08/2016 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Temperature of the water in the sanitizer basin of the 3 compartment sink.
-Grout between the floor tiles throughout the kitchen.
-Shell stock tags.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Per discussion with the PIC, employees are using a hand dip at the grill in place of handwashing. Advised the PIC to ensure hand dip sanitizer is not used in place of handwashing.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Per conversation with the person in charge, all in use utensils are washed, rinsed and sanitized every night. Advised the PIC to ensure all in use utensils such as spatulas, tongs and bowls used to bread foods, such as shrimp, are washed, rinsed and sanitized at least once every 4 hours.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure all in use utensils are washed, rinsed and sanitized at least once every 4 hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The melted butter (117'F) was observed to be hot holding at improper temperatures. The PIC noticed that the butter dispenser was not turned on during the inspection. The melted butter was removed and reheated and placed back into the butter dispenser during the inspection.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed to be cold holding at improper temperatures: 1 the half & half (56'F) stored at the wait station-discarded 2. the Raw trout (44'F), cooked corn (44'F) and raw salmon (44'F) all stored in the reach in cooler on the cooks line. The PIC turned the cooler down during the inspection to keep foods at 41'F and below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the stainless steel pans 2. the knives and strainer stored on the prep sink 3. the plates and bowls stored by the salad prep station. All items taken to the warewashing area to be cleaned and sanitize during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
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01/12/2016 | Risk Factor | |
The above observations were discussed with the person in charge.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed foods stored uncovered in the walk in cooler and reach in coolers throughout the establishment.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Shellfish - Molluscan Shellfish Tanks
Observation: Molluscan shellfish display tanks are not being properly maintained. Observed the interior of the lobster tank to be soiled.
Correction: Display tanks used to store molluscan shellfish that are offered for human consumption must be operated or maintained in accordance with a variance or HACCP plan that was approved by the regulatory authority. Discontinue to offer molluscan shellfish displayed in the identified tanks for human consumption until requirements have been reviewed and approved by the regulatory agency.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located several prep coolers throughout the facility.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy. The employee calibrated the thermometer during the inspection.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the tomato dicer 2. the dirty bowls and plates 3. the ice scoops in the front of the carbonated beverage dispenser.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the food storage racks in the dry box 2. the interior of the reach in cooler by the fryers 3. the interior of the reach in cooler by the oven 4. the exterior of several cups and glasses stored by the carbonated beverage dispenser.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic food storage tubs and stainless steel food storage containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean bowls and plates were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Plumbing connections under the rinse sink by the dishmachine are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors under the rinse sink and in the storage room and the wall by the walk in freezer were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed chemical spray bottles stored on shelves on top of and under a prep table.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/08/2015 | Routine | |
Additional Equipment Temperatures: Under Counter RIC: 42'F, Dishmachine Rinse: 210'F, Dishmachine Surface Temp: 166'F, Victory Dessert RIC: 28'F, Reach in Cooler: 42'F, Salad Prep: 38'F, Reach in Cooler: 40'F, Reach in Cooler: 36'F
Additional Food Temperatures: Mashed Potatoes-RIC-IT: 41'F, Mashed Potatoes-HH-IT: 187'F, Crab Soup-RIC-IT: 42'F, Pico de Gallo-CH-IT: 37'F, Coleslaw-RIC-IT: 40'F, Cheese-PC-IT: 34'F, Clam Chowder-HH-IT: 167'F, Shrimp-RIC-IT: 41'F, Half & Half-RIC-ST: 45'F
The above observations and the following were discussed with the person in charge:
-Replace the broken light shield in the warewashing area.
-Replace the broken lid on the breading container.
-Clean the floors by the fryers.
-All in use utensils are washed, rinsed and sanitized or changed out at least once every 4 hours.
-The bleach sanitizer in the sanitizer buckets measured at 50 ppm.
Inspection conducted as a routine for the change in ownership for Red Lobster. Facility appears to meet the minimum requirements of state and/or local regulations. Permit has been issued.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The food-contact surface of the tomato dicers were observed soiled to sight and touch. PIC took the dicers to the warewashing area to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the exterior of the plastic trays under the prep table 2. the lemon slicer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: The plastic bowls stored over the prep area were found stacked while wet after cleaning and sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose at the rinse sink by the dishmachine extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Observed a splitter attached to the faucet at the mop sink.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Physical Facilities in Good Repair
Observation: The following areas are not maintained in good repair: 1. the floor grout between the floor tiles has become worn 2. the hole in the wall by the small wares area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/21/2014 | Routine | |
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