CAPTAIN D'S #3376

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available to test sanitizer.

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. One food handling employee present during inspection with expired food handler training.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored hanging on shelf with clean tea pitchers. Operator relocated employee jacket. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf opposite three compartment sink, clean containers and trays stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Both reach in freezers on cook line with torn/separated door gaskets. Ice build up on compressor of walk in freezer and floor underneath. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Kitchen area ceiling vents soiled. Standing water on floor of walk in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple door gaskets on cook line with food debris build up. Handles to the two door reach in cooler/reach in freezer combo soiled with food residue. Repeat Violation

Basic - Stored food not covered. In the walk in cooler, opened block of sliced cheese stored uncovered. Operator wrapped cheese. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under the heat lamp on the cook line, stuffed crab (115F - Hot Holding) employee placed back in fryer and reheated stuffed crab second temperature (177F - Hot Holding) Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels in men's restroom unable to dispense.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over flip top reach in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf opposite three compartment sink clean containers stacked while wet.

Basic - Equipment in poor repair. Reach in freezer door on cook line with torn door gasket. Ice build up. Walk in freezer door gasket torn at the bottom and ice build up on ground. Repeat Violation

Basic - Floors, walls and ceiling soiled/has accumulation of debris. Wall behind three compartment sink with mold like substance spots. Wall air vent on cook line with dust build up. Standing water in cracks of floor tiles through kitchen area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on top plate and side of cook line microwave. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cooler door gaskets with debris build up. Side of broiler on cook line with grease and debris build up. Repeat Violation

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer solution at hand wash sink soiled, debris in solution. Operator replaced. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Clean water pipe for three compartment sink leaking on to floor and into drains. Operator has maintenance en route for repair.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink at 0ppm during inspection. Sanitizer solution bucket empty. Operator replaced the sanitizer solution and filled three compartment sink to 200ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On the main cook line, chicken (119F - Hot Holding); fish (101F - Hot Holding) both items held on a time clock past the discard time. In the well in front of the steam table, coleslaw (56F - Cold Holding) over melted ice. Employee discarded the items. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the well in front of the steam table, coleslaw (56F - Cold Holding) over melted ice. Employee discarded the container of coleslaw. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the main cook line, chicken (119F - Hot Holding); fish (101F - Hot Holding) both items held on a time clock past the discard time. Employee discarded the items. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave in the main cook line closest to the hand wash sink has old food debris at the base. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple door gaskets with mold like substance build up. Repeat Violation

Basic - Stored food not covered. In the walk in freezer, uncovered containers of cookie dough and raw fish. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line has food debris on the blade.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling over cook line with signs of water damage/peeling paint.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on the side of the bulk ice bin not inverted/covered. Operator inverted the ice bucket. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets hanging off wire rack with clean tea jugs stored in the shelf unit.n

Basic - Employee with no hair restraint while engaging in food preparation. Prep employee with no hair restraint portion potatoes and hush puppy mix.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers stacked on the shelf opposite the three compartment sink stacked while wet.

Basic - Equipment in poor repair. Standup reach in cooler and reach in freezer have torn door gaskets. Flip top reach in cooler has a torn cooler door gasket.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the cook line over the flip top reach in cooler has food debris at the base of the microwave.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the main cook line hood filters over the fryers have debris build up. Repeat Violation

Basic - Single-service articles improperly stored. Single service container lids stored on the floor of the prep area. Operator relocated the single service lids. Corrected On-Site

Basic - Stored food not covered. In the walk in freezer, uncovered plastic container of frozen fish.

Basic - Water draining onto floor surface. Three compartment sink leaks on to floor due to seal disconnecting. Per employee pipe leak started earlier that day and maintenance has already been contacted. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw fish- no longer commercially packaged stored over cases of ready to eat product. Person in charge began rearranging. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line butter and sour cream on ice, ice not directly on product at 63-70F. Person in charge states has been out for 2 hours, moved to reach in freezer to rapidly chill. Retemped below 41F. **Corrected On-Site Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp and fish at hot holding station outside of warmer light area at 110,129F person in charge states has been holding for 30 minutes. Reheated fish to 170F, discarded shrimp. Corrective Action Taken

Basic - Floor tiles missing and/or in disrepair. Tiles around drain in front and back of kitchen missing tiles. Observed standing water at tiles in front line. Person in charge mopped during inspection. Also, ceiling in kitchen has been fixed, but still has patches of peeling paint due to excessive moisture. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance observed on shelving in walk in cooler.

High Priority - Food-contact surfaces not sanitized after cleaning. Do not use equipment/utensils not properly sanitized. Observed employee washing, rinsing dishes without sanitizing dishes in triple sink. Placing unsanitized dishes on clean dish shelf. Person in charge set up sanitizer at 200ppm and began rewashing dishes to include sanitizing step. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from hose bibb outside of back door.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling in back of kitchen with paint peeling. Also observed tile damage on floor in work areas. Repeat Violation

Basic - Drain cover(s) missing. Missing drain covers from floor drains in front and back of kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed dishware wet nesting at clean dishware area.

Basic - Food storage container/container lid cracked or broken. Observed several containers in clean dishware area with cracked edges. Person in charge discarded. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline coleslaw is 53F, has been out for less than 4 hours, person in charge added ice. In reach in cooler crab, cheese, gumbo, lettuce 45-50F. Retemped 41-45F. In walk in cooler fish, fish, rice, coleslaw 47-50F. Person in charge states door was open while working on putting away delivery. Ambient temperature of unit came down to 39F during inspection. Called for maintenance during inspection states is due in the morning. Person in charge will monitor temperatures and began moving items to the walk in freezer to cool rapidly . Corrective Action Taken Warning - From follow-up inspection 2022-04-06: At cookline coleslaw is 43-46F in different parts of same container. Recommended holding item on time. Provided time paperwork during inspection. In reach in cooler items are 43F or below. In walk in cooler items 43F or below. Admin Complaint Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw fish stored over ready to eat lobster meat and ham. In cookline reach-in freezer, tray of raw fish stored over bagged broccoli. Manager moved all items to correct storage levels. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line not holding bins, fish (125°F - Hot Holding); chicken (124°F - Hot Holding). Employee stated items were cooked 15 minutes earlier.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at cook line, hot water shut off due to faucet in disrepair. Handwash sink at prep area, hot water 79°f after more Han 2 minutes.

Basic - Drain cover(s) missing. Floor,drain on cook line missing cover. Repeat Violation

Basic - Equipment in poor repair. Reach-in freezer and reach-in cooler at cook line have torn gaskets.

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Wall and floor at its fryer stations on cook line have grease build up. Walk-in freezer, floor has food debris under shelves.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer at back.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In top section of flip top reach-in cooler on cook line, scoop for lobster salad has handle touching product. Employee moved scoop to,dish area. Corrected On-Site

Basic - Open dumpster lid. Lid closed. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket by ice machine stored on floor.