RED LOBSTER #0607

4 findings recorded on Sep 10, 2026.

1. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Observed bartender washed and rinsed metal shaker and metal measuring cup at the three compartment sink , and stored as clean without sanitizing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Dishes were sanitized in three compartment sink. Discussed with managers that all food contact surfaces must be washed, rinsed, and sanitized before use.

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(8)(a)

   Observed bartender washed and rinsed metal shaker and metal measuring cup at the three compartment sink , and stored as clean without sanitizing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Dishes were sanitized in three compartment sink. Discussed with managers that all food contact surfaces must be washed, rinsed, and sanitized before use.

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Three large containers of cooked noodles did not cool to 41F from the previous night (see temperature log) . Cooling logs could not be provided to indicate food ever reached 41F. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Three large containers of cooked noodles did not cool to 41F from the previous night (see temperature log) . Cooling logs could not be provided to indicate food ever reached 41F. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.

   Official report · Item 6-1C ↗

   Correction status not recorded

3. Inspector observationItem 11A ↗

   Cooling methods and equipment

   Facility using improper methods for cooling cooked noodles. Cooked noodles cooling in large, deep plastic containers while covered in the walk-in cooler. Facility also does not keep a cooling log to ensure foods cool properly. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions:…

   Inspector’s full note

   Inspection item: Inspection item 11A

   Code .04(6)(e)

   Facility using improper methods for cooling cooked noodles. Cooked noodles cooling in large, deep plastic containers while covered in the walk-in cooler. Facility also does not keep a cooling log to ensure foods cool properly. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed with managers that food should be cooled in thin portions or that cooked noodles can be cooled in ice water. Recommended keeping a cooling log to ensure foods cool properly.

   Official report · Item 11A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.