Food Inspections

RED LOBSTER #612

Inpection Notes

Violation of Code: [511-6-1.04(6)(e)] Observed in the walk-in cooler: large container of coleslaw cooling with closed lid and sheet pan of piled linguini noodles covered with plastic wrap while cooling. Ensure cooling methods allow for foods to cool in accordance to the time and temperature criteria for cooling. Recommend keeping foods uncovered or loosely covered and the amount of food on sheet pans shallow to facilitate the cooling process. COS- Foods portioned thinner on multiple pans to facilitate the cooling process. Corrected On-Site. New Violation. 11A Violation of Code: [511-6-1.05(3)(a)] Observed a deep plastic container of shredded cheese held on ice for cold holding. Only the bottom of deep cheese container came into contact with ice and the sides of container exposed to ambient air temperature. If using ice baths to cold hold food, ensure the method of preparing and maintaining the ice bath is sufficient for keeping all portions of the product at 41F or less. COS- Shredded cheese temped at 38F (just pulled from cooler per CFSM), to use time as a control for cheese until a successful configuration for the ice bath is achieved per CFSM. Corrected On-Site. New Violation. 15B Violation of Code: [511-6-1.05(3)(h),(i)] No min/max thermometer or high temp labels available to check utensil surfaces in warewashing machine. If using a warewashing machine that uses high temperature for sanitizing, then an irreversible registering temperature indicator must be readily accessible for measuring the utensil surface temperature. To purchase a waterproof min/max thermometer per CFSM. New Violation.

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