Inspection Report
Red Lobster
7240 W RAY RD CHANDLER AZ 85226
FD-38973
Food Establishment - Eating & Drinking
Food Routine Inspection
4/29/2024
Not Participating
3
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.---Employee in the cookline area handled raw shrimp items with gloved hands then went to handle clean plates and clean utensils without changing gloves and washing hands. Employee was asked to wash hands and did so. Ensure that employees wash hands often enough during food preparation to prevent cross contamination.
Correct By: Corrected At Time Of Inspection
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.----Multiple shrimp items, lobster dip, scallops, mushroom item, mussels, trout, rock tail lobster tail, Maine tail lobster, lobster pizza, pasta item, sour cream, steak, butter, and pina colada sauce-50-64F in the four door cooler in the cook line area and in the ice bath area in server pass thru area. PIC stated that a tray of the lobster tails were recently prepped about 30 minutes prior and relocated back to the walk in cooler. PIC was unsure of how long the remaining items had been in the unit/areas and discarded-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below.
*Ambient temperature of the four door reach in cooler in the cookline area was 59-60F. PIC removed all food items from the unit and stated that the unit would not be used until it is maintaining 41F or below. Establishment has sufficient refrigeration.
Correct By: Corrected At Time Of Inspection
Violation #: 24
Description: Time as a Public Health Control: Procedures and Records
Comments:
PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.-----Romaine lettuce, prepped Caesar salad, spring mix, sour cream, pico de gallo, diced tomatoes, blue cheese dressing, and coleslaw with set discard time at 3PM being held on the line at 3:20PM. PIC discarded all items-see embargo form. Ensure that food holding and storage time is within food safety limits not to exceed four hours.
Correct By: Corrected At Time Of Inspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability-----Grout in areas throughout the kitchen area are damaged, chipped, and missing. Ensure grout is flush with the corresponding tiles for cleanability.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
**Discussed with the PIC about ensuring that the food items in which time is used as public health control are discarded at the end of the 4 hour hold time. Hold time stickers should not be changed without changing the product.
Provided the PIC with when to wash handout.
Emailed the inspection report.
No County legal action will result from this inspection.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.
Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Phillip Dues,Award: Not Participating,Embargo Lbs: 56,Request Notes: Hold for Review
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
- Priority Foundation Violation
- Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
- Core Violation
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.