Red Lobster

Inspector's notes

Establishment has time as control food safety policy and procedures for salad bar items and soup bar items. At time of inspection no updated time for discard was displayed. Notified Person In Charge (PIC). PIC updated discard time on tcs products. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in use two door bar refrigerator storing tcs foods with ambient temperature of 49*F with inspector min/max thermometer. Inside the unit observed vents frozen. Notified Person In Charge (PIC). PIC will remove all tcs foods and defrost unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked noodles and raw crab in cooler drawer next to deep fryers measuring at 47-51F. PIC reports raw crab was placed in cooler this morning less than 4 hours ago. PIC reports cooked noodles were stored in cooler overnight. Cooked noodles improperly cold held were discarded by PIC at time of inspection. Raw crab improperly cold held was relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Roasted garlic item-78F cooling at room temperature on a speed rack in the rear prep area. Employee stated that the item began cooling about 3 hours prior and discarded-see embargo form. Ensure that PHF/TCS foods are cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Raw calamari stored over chili sauce item in the reach in cooler at the end of the cookline. *(The calamari was bagged/stored on a tray and the sauce was covered.) PIC relocated the chili sauce out of the unit. . Ensure that food items are protected from cross contamination during storage, preparation, display. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed four filets of thawed Mahi Mahi in ROP with a slit cut inside one of the walk-in refrigerators. Informed PIC that slitting/poking the package to let air in before thawing used to be allowed but is no longer an approved process. Informed PIC that ROP fish must be thawed completely outside of ROP if thawed under refrigeration or removed from the packaging immediately after being thawed under cool running water. Instructed PIC to remove the Mahi Mahi from the ROP. PIC instructed employee to remove the fish from ROP. Mahi Mahi was removed from ROP at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Employee in the cookline area handled raw shrimp and raw fish items with gloved hands multiple times; then changed gloves, and went to handle clean plates, cooked food items, and clean utensils without washing hands. Second employee handled raw shrimp twice; then changed gloves, and went to handle clean equipment without washing hands. Both employees were asked to wash hands and did so. Ensure that employees wash hands often enough during food preparation to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Grilled salmon (ordered fully cooked) cooked to 129-135F. Employee was asked to cook the salmon to a minimum of 145F. Ensure that raw animal foods are cooked to proper minimum temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Grout in areas throughout the kitchen area are damaged, chipped, and missing. Ensure grout is flush with the corresponding tiles for cleanability. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.---Employee in the cookline area handled raw shrimp items with gloved hands then went to handle clean plates and clean utensils without changing gloves and washing hands. Employee was asked to wash hands and did so. Ensure that employees wash hands often enough during food preparation to prevent cross contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.----Multiple shrimp items, lobster dip, scallops, mushroom item, mussels, trout, rock tail lobster tail, Maine tail lobster, lobster pizza, pasta item, sour cream, steak, butter, and pina colada sauce-50-64F in the four door cooler in the cook line area and in the ice bath area in server pass thru area. PIC stated that a tray of the lobster tails were recently prepped about 30 minutes prior and relocated back to the walk in cooler. PIC was unsure of how long the remaining items had been in the unit/areas and discarded-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below. *Ambient temperature of the four door reach in cooler in the cookline area was 59-60F. PIC removed all food items from the unit and stated that the unit would not be used until it is maintaining 41F or below. Establishment has sufficient refrigeration. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.-----Romaine lettuce, prepped Caesar salad, spring mix, sour cream, pico de gallo, diced tomatoes, blue cheese dressing, and coleslaw with set discard time at 3PM being held on the line at 3:20PM. PIC discarded all items-see embargo form. Ensure that food holding and storage time is within food safety limits not to exceed four hours. Correct By: Corrected At Time Of Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability-----Grout in areas throughout the kitchen area are damaged, chipped, and missing. Ensure grout is flush with the corresponding tiles for cleanability. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence---During inspection observed multiple drain flies (more than 7) near the ice machine of the server station. Please ensure that pest control is performed by a certified pest control applicator and the establishment is maintained free of pests at all times. A reinspection will occur for this violation in 10 days. Correct By: Correct Prior To Reinspection,Repeat Violations: 1st

Repeat Violation Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.---During inspection observed the cold water handle of the handwashing sink located in the bar area to not be operational. The person in charge will repair the cold water handle for the specified handwashing station. Please ensure to maintain handwashing stations readily accessible and fully operational at all times. A re-inspection for this violation will occur in 10 days. Correct By: Correct Prior To Reinspection,Repeat Violations: 1st

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.---During inspection observed the cold water handle of the handwashing sink located in the bar area to not be operational. The person in charge will repair the cold water handle for the specified handwashing station. Please ensure to maintain handwashing stations readily accessible and fully operational at all times. A re-inspection for this violation will occur in 10 days. Correct By: Correct Prior To Reinspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence---During inspection observed multiple drain flies (more than 7) near the ice machine of the server station. Please ensure that pest control is performed by a certified pest control applicator and the establishment is maintained free of pests at all times. A reinspection will occur for this violation in 10 days. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.---Employee in the cookline area handled raw shrimp with gloved hands then went to handle clean plates, cooked baked potatoes, and clean utensils without washing hands. PIC stated that employee would be retrained on proper handwashing. Ensure that employees wash hands often enough during food preparation to prevent cross contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.----Employee in the cookline area used tongs to handle raw fish and shrimp items then dipped the tongs into a sanitizer bucket and went to handle cooked seafood items and plate baked potatoes. Employee was instructed to change the tongs with a clean tong and to properly wash, rinse, and sanitize the equipment in the three compartment sink when necessary. Ensure that equipment is properly cleaned each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability-----Grout in areas throughout the kitchen area are damaged, chipped, and missing. Ensure grout is flush with the corresponding tiles for cleanability. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd