CAPTAIN D'S 3780

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Left a copy.

Basic - Employee with no hair restraint while engaging in food preparation. Cook line.

Basic - Equipment in poor repair. Gaskets on the reach in freezer and cooler on the cook line. Observed walk in cooler door handle broken.

Basic - Ice buildup in the walk-in freezer.

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of both hood systems.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line soil with breading flour.

Basic - Working containers of food removed from original container not identified by common name. Powder sugar not labeled on the cook line.

Basic - floor tile broken on the cook line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low make table cooler: cheddar cheese 48F, cooked rice 49F. Per manager items in cooler for undetermined amount of time. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Hot hold shelf: green beans 116F. Per manager, green beans in location for undetermined amount of time. See stop sale. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low make table cooler: cheddar cheese 48F, cooked rice 49F. Per manager items in cooler for undetermined amount of time. See stop sale. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Hot hold shelf: green beans 116F. Per manager, green beans in location for undetermined amount of time. See stop sale. Repeat Violation

Basic - Floor soiled/has accumulation of debris behind cook line equipment.

Basic - Grease build up on ground outside back door.

Basic - Standing water in bottom of low make table reach-in-cooler. Repeat Violation

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook make hand contact with mouth contact area of personal drink with gloved hands. Continued to handle cook line utensils and Togo boxes with same gloves and no hand wash.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker required on non chemical side of splitter on mop sink, and on faucet by kettle.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris built up on lemon cutter blades under back prep table. Manager had item washed at time of inspection. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing by drive through window. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from water bottle with screw off lid.

Basic - Floor tiles missing and/or in disrepair in center of cook line.

Basic - Nonfood-contact surface soiled. Mold like substance on exterior of gallon jug of ranch dressing in walk-in cooler. Manager voluntarily discarded product. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance; on vents and tiles over prep area, cook line, front counter area, in dining area, and outside bathrooms. Mold like substance on wall behind three compartment sink. Floor soiled/has accumulation of debris. Behind cook line equipment and under register. Warning - From follow-up inspection 2024-09-17: Observed mold like substance on wall behind three compartment sink and on vents in kitchen. Also observed build up of food debris on cook line behind equipment. Time Extended - From follow-up inspection 2024-10-18: Build up of food debris behind equipment. Observed mold on vent outside bathroom. Vent cleaned at time of inspection. Mold like substance around vents over front counter. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled shelves and speed rack in walk-in cooler. Mold like substance at base of customer self serve soda machine. Warning - From follow-up inspection 2024-09-17: Observed speed racks and shelving in walk in cooler with food debris and mold like substance around base of self serve drink machine. Time Extended - From follow-up inspection 2024-10-18: Speed racks cleaned. Observed mold like substance around base of self service soda machine. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Broiler area make table: portioned gumbo 47F/52F, at 3:15pm per manger gumbo on make table since 10:30am. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Broiler area make table: portioned gumbo 47F/52F, at 3:15pm per manger gumbo on make table since 10:30am. See stop sale. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Green beans 112F, on cook line, per manager approximately 30 minutes.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on speed rack in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced cole slaw 57F, approximately 30 mins per employee, voluntarily discarded at time of inspection.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed training for 1 employee completed over 3 years ago.

Basic - Condensation building up and dripping/leaking into area under ice bin and nearby floor area.

Basic - Cove molding at floor/wall juncture broken/missing. By drive through window.

Basic - Floor tiles missing and/or in disrepair. Broken/loose tiles on cook line.

Basic - Mold like substance growing in damp area under front counter ice bin and self service soda fountain. Mold like substance on wall and ceiling around steamer.

Basic - Plumbing system in disrepair. Bell housing on mop sink vacuum breaker broken.

Basic - Standing water in bottom of reach-in-cooler. In fry station reach in.

High Priority - Stop Sale issued due to adulteration of food product. Observed condensation in walk-in freezer dripping on uncovered pollock.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation

Basic - Equipment in poor repair. Ice machine out of order due to metal part shaving plastic into ice.

Basic - Ice buildup in walk-in freezer.

Basic - Stored food not covered. Pollock in freezer uncovered. Stop sale issued on fish due to condensation dripping onto product.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda fountain machine above nozzles.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided employee reporting agreement flyer to manager.

Basic - Cove molding at floor/wall juncture broken/missing. By drive through window. Repeat Violation

Basic - Floor area(s) covered with standing water. By soda machine, and out side mens room. Manager states water is from broken soda machine.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Mac and cheese scoop handle in product. Manager removed at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack in walk-in cooler. Repeat Violation

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee scrub for 3 seconds. Discussed with employee, employee rewashed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Green beans136F, cooked rice 117F in hot hold sham, les than 4 hours, manager began reheating items at time of inspection. Corrective Action Taken

Basic - Equipment in poor repair. Shelf rotted/broken under soda fountain at drive through.

Basic - Floor area(s) covered with standing water. Near drive through window.

Basic - Floor tiles missing and/or in disrepair. Floor tiles near drain on cook line.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Clava Stodart expired 10-26-21

Basic - Current Hotel and Restaurant license not displayed. Displaying license expired 6-1-21. Provided flyer on self print licenses.

Basic - Plumbing system in disrepair. Vacuum breaker on mop sink faucet in disrepair. Repeat Violation