RED LOBSTER #0369

Violations (1)

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44Corrected on site

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Make-Unit Refrigerator at Server Station Observed coleslaw and sliced grape tomatoes that were placed into the make-unit refrigeration unit for cooling that were prepared in the morning before opening for service. All other foods in the make-unit were maintaining cold-holding temperatures (41F degrees or below) while these items were temping at 44F degrees. PIC stated that those items were prepared around 10 AM and then placed into the make-unit.

  Food Temperature Control