Handwashing Facilities Adequate and Accessible A handwashing facility shall be maintained so that it is accessible at all times for employee use. Observed a fork sitting in the kitchen hand sink near the warewashing area.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized "All food contact surfaces must be clean to sight and touch to prevent possible contamination. Observed stored, clean dishware with dried food residue. Also observed pink residue inside of the kitchen ice machine."
Good Repair "All multi-use food contact surfaces must be free of chips, cracks, breaks, or other imperfections to prevent contamination. Observed kitchenware with chipped edges. "
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