RED LOBSTER #0345

Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee grabbed raw shrimp with hands, placed it in cooking basket then proceeded to cook and touch clean utensils and equipment without washing hands. Operator educated employee who then washed hands

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee grabbed raw shrimp with hands, placed it in cooking basket then proceeded to cook and touch clean utensils and equipment without washing hands. Operator educated employee who then washed hands **Corrected On-Site** **Admin Complaint**

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. At cook line, employee wiped hands with apron, then handled clean utensils and equipment without washing hands. Operator educated employee who then washed hands

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. At cook line, employee wiped hands with apron, then handled clean utensils and equipment without washing hands. Operator educated employee who then washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Stop Sale issued due to food not being in a wholesome, sound condition. In storage room Approximately 5 ants inside container holding salt. Operator discarded the salt

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In storage room Approximately 5 ants inside container holding salt. Operator discarded the salt **Warning**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table garlic sauce (122F - Hot Holding); Alfredo sauce (119F - Hot Holding); butter sauce (112F - Hot Holding) per operator foods held for 1 hour. Operator reheated foods to 165F+ to be held at 135F+

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table garlic sauce (122F - Hot Holding); Alfredo sauce (119F - Hot Holding); butter sauce (112F - Hot Holding) per operator foods held for 1 hour. Operator reheated foods to 165F+ to be held at 135F+ **Corrected On-Site** **Warning**

High Priority

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At 0ppm, operator corrected to 200ppm Quaternary

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At 0ppm, operator corrected to 200ppm Quaternary **Corrected On-Site** **Warning**

Basic

measuring device provided by operator for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine did not work. Needed batteries

Intermediate - measuring device provided by operator for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine did not work. Needed batteries **Warning**

Intermediate