Food Inspections

RED LOBSTER #612

Inpection Notes

Violation of Code: [511-6-1.04(6)(f)] Observed pasta, prepared day prior, in under-grill cooling unit in excess of 41 degrees. time/temperature control for safety food shall be maintained @ 41 degrees Fahrenheit or below. PIC voluntarily discarded pasta and retrieved new pasta from cooler at 41 degrees during inspection. Corrected On-Site. New Violation. Remarks Oysters: ICSSL database results verified: LA2358SP, LA1988SS, Kenneth O. Lester TN16RS. PIC stated Clam Chowder had initial temperature of 38 degrees prior to beginning the reheating process and clam chowder was reheating for 44 minutes prior to our initial temperature. All quaternary ammonium sanitizer buckets registered between 150-400ppm. Chlorine sanitizer between 50-100 ppm. Handsink water temperature: 115 degrees F. Hepatitis A outbreak material distributed to PIC.

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