SHUTDOWN; Red Lobster in Lancaster does not report hot water problem to authorities, “imminent health hazard”

SHUTDOWN; Red Lobster in Lancaster does not report hot water problem to authorities, “imminent health hazard”

Lancaster, PA

Red Lobster #0240


The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 7/8/2020. As a result of that inspection, and due to the severity of the specific violations Red Lobster #0240 in Lancaster was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 8 violations were found.

The restaurant was shut down according to comments in the inspector’s report:

The retail food facility operator has closed the facility due to (lack of) an adequate supply of hot water, an imminent health hazard, but failed to notify the department.

A follow-up inspection will be conducted and warning letters will be issued and a corrective action response must be submitted within 10 days upon receipt of the letter. The PIC will contact the inspector when the issue has been corrected before re-opening

The inspector made the following comments in support of the violations found during the inspection:

  • The Person-in-Charge is not performing the duties required by the PA Food Code to actively manage food safety in this non-compliant facility.
  • Observed dark moist residue on the drop chute of the ice machine.
  • The hot water used for sanitizing in the mechanical ware washing machine did not reach 180°F.
  • Observed dark moist residue on the door gaskets of one small refrigeration unit on the cooking line.
  • Observed moist residue accumulation and debris in the floor drain at the ice machine and at the walk-in cooler condensing unit floor drain.
  • The food facility does not have the original certificate for the certified food employee posted in public view.
  • Salad refrigeration unit only maintaining a temperature of 58 degrees F and not 41 degrees F as required. Items discarded. * see note below
  • Equipment in Good Repair-The salad baine marie unit is not maintaining the minimum required temperature of 41 degrees F.
  • Food facility hot water heater is not producing enough hot water to supply the high temperature dish machine and sinks at the time of this inspection