Red Lobster #6296

Contamination prevented during food preparation, storage, display — Inspector Note: Observed failure to keep food in direct contact with ice. Observed containers of shredded cheese and potato salad with ice inside the containers. 511-6-1.04(4)(i) - Storage or Display of Food in Contact with Water or Ice (C) (i) Storage or Display of Food in Contact with Water or Ice. 2. Except as specified in paragraphs 3 and 4 of this subsection, unpackaged food may not be stored in direct contact with undrained ice. PIC discarded food items and advised to tell employees to not put ice directly inside food items.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure to have the most recent inspection report posted inside the facility for public view. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC advised to post most recent inspection report.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed failure to air dry equipment before stacking them together. Observed wet containers stacked on top of each other. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and PIC moved equipment to allow them to air dry.

Insects, rodents, and animals not present — Inspector Note: Observed failure to protect outer openings from potential entry of pests. Observed visible gap in bottom of rear exit door in main kitchen. 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. PIC advised to seal bottom of door.

Physical facilities installed, maintained, and clean — Inspector Note: 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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.

Proper cold holding temperatures — Inspector Note: 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.