Red Lobster #0352

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee drink on shelf next to cook line microwave. Employee moved drink to bottom shelf of cook line prep table. Corrected On-Site Repeat Violation

Basic – Food storage container/container lid cracked or broken

Container in cook line reach-in cooler.

Basic – Food stored on floor

Fries stored on floor of walk-in freezer. Manager placed fries on shelf in walk-in freezer. Corrected On-Site

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Ice cream freezer on server aisle.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Hood vents above cook line .nArea around soda nozzles of soda machine in wait station.

Basic – Single-service articles improperly stored

To go containers stored on floor in server aisle. Manager placed containers on shelf. Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Wiping cloth on prep table across from cook line grill. Manager placed wiping cloth in sanitizer bucket. Corrected On-Site

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee in dish area handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee rewash dishes and wash hands. Corrective Action Taken

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee wiped hands on apron and proceeded to prepare food and place food on clean plates without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Item in beer walk-in cooler at end of server aisle: cheese (51F – Cold Holding). Manager stated item placed in cooler 30 minutes prior to temperature being taken. Manager moved cheese to walk-in freezer to reduce temperature to 41F. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Items stored in pass through window: baked potatoes (128F,119F – Hot Holding). Employee stated items placed in window 30 minutes prior to temperature being taken. Employee placed potatoes in oven to reheat, 169F,172F. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Soda gun in bar area

Blade of can opener on prep table across from office. Repeat Violation

Intermediate – Spray bottle containing toxic substance not labeled

Spray bottle of purple liquid stored in dish area.