Spring Hill News | RED LOBSTER #0696 Restaurant Inspection Records

RED LOBSTER #0696

2328 COMMERCIAL WAY, SPRING HILL


Inspection records

Aug 06, 2019

HIGH
INTERMEDIATE
BASIC
2
0
3

Violations

  • Basic - Equipment and utensils not properly air-dried - wet nesting. Large lexans
  • Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
  • Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm, corrected to 200 ppm **Corrected On-Site** **Repeat Violation**
  • High Priority - Cooked comminuted fish not reaching a minimum internal temperature of 155 degrees Fahrenheit for 15 seconds or equivalent time/temperature combination as specified in cooking chart. Deviled crab 117°, put back into oven . **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pina colada sauce at wait galley, 46°, operator stirred, 41° **Corrected On-Site** **Repeat Violation**

Feb 27, 2019

HIGH
INTERMEDIATE
BASIC
2
1
4

Violations

  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to microwave, above prep table, on cook line **Corrected On-Site**
  • Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. On cook line **Corrected On-Site**
  • Basic - Soil residue build-up on nonfood-contact surface. Doors of ice machine
  • Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100ppm, corrected to 200 ppm **Corrected On-Site** **Repeat Violation**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At wait station in cold well - coleslaw 45°, moved to other cooler. Sour cream 51°, covered and discussing only filling pan half way. discarded sour cream on top of pan, bottom half at 41°. Cold well is all ice bath. **Corrective Action Taken** **Repeat Violation**
  • High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Marinara on cook line 117°, reheated to
  • Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 15° higher than inspector thermometer, manager brought out another thermometer

Sep 04, 2018

HIGH
INTERMEDIATE
BASIC
2
0
4

Violations

  • Basic - Equipment in poor repair. Paint peeling from shelves in single door cooler, mid cook line Vertical double door on end of cook line, top door, cracked on inside , exposed insulation
  • Basic - In-use tongs stored on equipment door handle between uses. At wait station, stored on lift top lid **Corrected On-Site**
  • Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At wait station, food particles in water, increased flow. **Corrective Action Taken**
  • Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Towel bucket on cook line, corrected to 200 ppm **Corrected On-Site**
  • High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In bar, 0 ppm, corrected to 50 ppmminimum water temperature is 55° **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cold well on cook line- cut tomatoes 53°, diced garlic 60°, added water to ice bath to touch bottom of pans. No change to temp, manager will monitor At wait station - butter blend 50°, added water to ice bath. **Corrective Action Taken** **Repeat Violation**

Mar 13, 2018

HIGH
INTERMEDIATE
BASIC
0
0
1

Violations

  • Basic - - From initial inspection : Basic - Equipment in poor repair. Plate chiller on wait station line, plastic frame broken, insulation exposed **Warning** - From follow-up inspection 2018-03-13: **Time Extended**

Mar 12, 2018

HIGH
INTERMEDIATE
BASIC
1
0
7

Violations

  • Basic - Coffee filters not stored in a protected manner to prevent contamination. Coffee filters and tea bags **Corrected On-Site** **Warning**
  • Basic - Employee personal items stored in or above a food preparation area. Keys, and phone on prep table on cook line **Corrected On-Site** **Warning**
  • Basic - Equipment in poor repair. Plate chiller on wait station line, plastic frame broken, insulation exposed **Warning**
  • Basic - Floor drains/drain covers heavily soiled. In dish room **Repeat Violation** **Warning**
  • Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. On cook line **Corrected On-Site** **Warning**
  • Basic - Soil residue build-up on nonfood-contact surface. Doors of ice machine **Warning**
  • Basic - Wall soiled with accumulated black debris in dishwashing area. Above and under shelves **Repeat Violation** **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cold well next to stove -shrimp 47°, Alfredo sauce 49°, crab 46°, cut tomatoes 50°, sherry sauce 46°, added ice bags and put lids on, sauce down to 43°, crab 36°, shrimp 36°, tomatoes 43°, Alfredo 46° Baja relish 58°, pico d Gallo 61°, put in freezer to chill, down to 35°/39° **Corrective Action Taken** **Warning**

Sep 21, 2017

HIGH
INTERMEDIATE
BASIC
0
0
4

Violations

  • Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
  • Basic - Floor drains/drain covers heavily soiled. **Repeat Violation**
  • Basic - Reach-in cooler gasket torn/in disrepair. Cooks line
  • Basic - Wall soiled with accumulated black debris in dishwashing area. Under sink

Jun 26, 2017

HIGH
INTERMEDIATE
BASIC
2
0
4

Violations

  • Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**
  • Basic - Equipment and utensils not properly air-dried - wet nesting. Glass glasses in bar
  • Basic - Floor drains/drain covers heavily soiled. Under soda station
  • Basic - Food storage container/container lid cracked or broken. Plastic lids
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad cooler at wait station- cut leafy greens 47°, cut tomatoes 50°, caprese 48°, all moved to walk in cooler
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes - 123°, reheated to 168° **Corrected On-Site**

Feb 01, 2017

HIGH
INTERMEDIATE
BASIC
0
1
5

Violations

  • Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In chemical room and above ice machine **Corrected On-Site**
  • Basic - Employee with ineffective hair restraint while engaging in food preparation. Prep cook **Corrected On-Site**
  • Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish room **Corrective Action Taken**
  • Basic - Light shield damaged/in disrepair. Missing one shield in dish rooom
  • Basic - Wall soiled with accumulated black debris in dishwashing area. By soaker **Corrected On-Site**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish room **Corrected On-Site**

Jul 11, 2016

HIGH
INTERMEDIATE
BASIC
1
1
0

Violations

  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 51°, at server station. Closed lid, temps at bottom of cooler were below 43°.
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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