Angie's Lobster

Inspector's notes

At the time of inspection, there was not a Certified Food Protection Manager present on site. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Verified General Manager and newly promoted Assistant Manager are certified. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the time of inspection, there was not a Certified Food Protection Manager present on site. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Verified General Manager and newly promoted Assistant Manager are certified. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed line cook staff fail to wash hands in between changing gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Instructed manager to provide additional training to staff in regard to hand washing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing hand sink, where initially required to be at time of permit approval, located on side of kitchen containing cook line and drive thru window. The removal of the hand sink is leading to observed hand washing violations at the time of inspection. Per district manager, approval was given to remove hand sink, but further investigation was not able to verify approval. The establishment shall reinstall the hand sink in it's original location and maintain it fully supplied with hot water of 100°F, hand soap, and paper towels to promote proper hand washing practices. Corrective Action: Correct prior to re-inspection. *Reinspection will occur on, or before, Saturday September 5th.

Inspector's notes

Observed establishment conducting washing of lettuce using a chlorine bleach (sodium hypochlorite) solution exceeding proper concentrations. Observed lettuce sitting in a chlorine bleach solution at a concentration of 200 parts per million (ppm). Per manager, establishment uses their 2-compartment prep sink to cut lettuce, place in chlorine bleach solution (in first compartment) with ice added, and then place into secondary compartment for final rinse with water before spinning the lettuce and placing in walk-in refrigerator for storage. At time of inspection, the process was flipped on accident and lettuce was sitting in bleach solution at final step intended to be spun and stored in walk-in. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 21 CFR 173.315. Manager discarded the lettuce at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed clean linens and employees aprons being stored inside the employee restroom. Clean linens and aprons shall not be stored in toilet rooms to prevent contamination of linens. Discussed moving the linens to the back office with person in charge. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed steak cooked at clam shell grill area only being cooked to 127-134*F. Whole muscle steak must be cooked to an internal temperature to 145*F. Staff are taking temperatures to ensure steak is cooked to 145*F using a metal stem thermometer. Corrective Action: Corrected at time of inspection. Manger notified DM to recalibrate grill

Inspector's notes

Floors of kitchen area as well as walk-in have large amount of debris build up. Walls behind prep areas, storage racks and inside refrigeration units have large accumulation of food matter and grease. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In back prep area, observed all cutting boards with deep scores and heavy wear. Have boards replaced or resurfaced.

Inspector's notes

Throughout kitchen and prep areas, observed build up of food debris, grease or other matter in the following areas: walls and floors under and behind equipment, bag in box rack and in the walk-in under storage racks. Have areas cleaned and maintained at a frequency to prevent build up.