Angie's Lobster

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several dishes that were stacked and stored as clean at the clean dishes rack according to the person in charge. Upon separation and closer observation of the stacked pans, it was observed that some of the pans had some dried food residues and other greases still stuck on the inside of the pans. The pans in question were returned to the 3-compartment sink to be washed, rinsed and sanitized. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several pans that were stacked together at the clean dishes rack. Upon separating the stacked pans, some of the pans still had water trapped inside of them. Person in charge separated the wet pans so they could finish fully air-drying. Discussed with person in charge to ensure that the dishes are completely dry prior to stacking them together. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of grease and other residues at the exhaust hood in the main cooking area. Discussed with person in charge to clean the hood on a more frequent basis. Person in charge will clean the hood. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee that was working with food and then the employee went and adjusted their hair/hat and without washing their hands, the employee went to grab clean gloves to continue working with the food. Discussed with employee that anytime we change tasks or contamination to the hands occurs, such as when adjusting one's hair, that we must wash hands. The employee washed their hands and grabbed a new set of clean 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chopped lettuce in a large, deep (at least 12 inches deep) plastic bin inside of the walk-in cooler with an internal temperature as measured using a probe thermometer of 45°F. According to the person in charge the lettuce had just been prepped and placed into the walk-in to cool approximately 20 minutes prior to the start of the inspection. The lettuce was transferred to wide, flat, uncovered shallow pans to a maximum depth of no more than 4 inches and placed up high inside of the walk-in cooler to complete the cooling process. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed areas of ground-in dirt and grease accumulating around the cooking line under the fryers and on surrounding adjacent walls. Observed areas of ground-in dirt and food debris in the back salad prep area. Discussed with person in charge to clean on a more frequent basis to minimize grease and food debris build-up. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.