Sanitizers Observation: Bleach solution in kitchen was too high (>200ppm) near grill and too low (<10ppm) at prep area. Person in Charge replaced all bleach buckets with new solution at the correct concentration.
Safe, unadulterated, honestly presented Observation: Strawberries at bar and in walk-in cooler were not safe and unadulterated. Person in Charge voluntarily discarded strawberries.
All other raw animal foods cooked to 145°F for 15 seconds. Observation: Raw shrimp (138F) were not cooked to required temperature. Person in Charge instructed employee to return shrimp to grill until internal temperature reached above 145F.
01/15/2016
Regular
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Partly cooked steak with cooked fish on tray in walk-in cooler. Discarded while on-site.
Air drying of equipment and utensils Observation: Plastic containers stacked before completely air dry.
Storage and maintenance of wet and dry wiping cloths Observation: Wet wiping cloths in solution too strong in front prep area.
Using a handwashing sink- operation and maintenance Observation: Wait station handwashing sink had lemon and straw in it.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Cooked rice and potatoes not datemarked in containers in walk-in cooler. Discarded while on-site.
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