Inspection Report

Business Name
Red Lobster
Business Address
7240 W RAY RD CHANDLER AZ 85226
Permit Number
FD-38973
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
CI Food Routine Inspection
Inspection Date
12/4/2024
Grade
A
Priority Violation
0
Inspection Status
Completed

Violations

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.13 - Core: Thawing Addl Notes: Observed four filets of thawed Mahi Mahi in ROP with a slit cut inside one of the walk-in refrigerators. Informed PIC that slitting/poking the package to let air in before thawing used to be allowed but is no longer an approved process. Informed PIC that ROP fish must be thawed completely outside of ROP if thawed under refrigeration or removed from the packaging immediately after being thawed under cool running water. Instructed PIC to remove the Mahi Mahi from the ROP. PIC instructed employee to remove the fish from ROP. Mahi Mahi was removed from ROP at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Comments/Details


No County legal action will result from this inspection.
Observed an asterisk next to salmon food items on the menu. The asterisk section states "may be cooked to order", which implies that the salmon is available to be served raw or undercooked. Per server, the salmon is not available to be order undercooked or raw. The consumer advisory and symbol should only be applied to items that are available to be served raw or undercooked. If the asterisk remains, there must be a letter avaliable onsite from the salmon supplier stating that the salmon is farm raised and pellet fed or that is has undergone the steps of parasite destruction. Please update the menu to reflect this change.

"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.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.