CAPTAIN MORGAN'S SEAFOOD GRILL

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink with no lid on cook line. Corrected on site Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored directly over ready to eat items in reach in cooler on ice cream service side. This is a repeat violation from previous inspection dated 10-18-2024 operator moved eggs to proper storage Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. This is a repeat violation from previous inspection dated 10-18-2024 Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. This is a repeat violation from previous inspection dated 10-18-2024 Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink next to dosh machine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork in reach in cooler per operator cooked previous day not date marked.

Basic - Carbon dioxide/helium tanks not adequately secured. Two CO2 tanks unsecured by front hand sink. Operator secured tanks. This is a repeat violation from previous inspection dated 10-18-2024 Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula in standing water that is 85 F This is a repeat violation from previous inspection dated 10-18-2024 Repeat Violation

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. In reach in cooler on cooks line grouper (60 F - Cold Holding); per operator food was placed inside reach in cooler from thawing 10 minutes prior.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat items in reach-in cooler. Operator corrected . Corrected on site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (79F - Cold Holding) Squeeze bottle in kitchen. Operator stated it was prepared one hour prior and will be used within 4 hours. Date mark added and time control paperwork filled out. Corrected on site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 110 hot holding container of butter in kitchen. Operator stated it was prepared one hour prior and will be used within 4 hours. Date mark added and time control paperwork filled out corrected on site discussed importance of this repeat violation with operator. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Carbon dioxide/helium tanks not adequately secured. In storage multiple items tanks not stored securely. Operator secured. Corrected on site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops on stove in-standing water. Corrected on site operator removed from water.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloths on cook line. Corrected on site all put in sanitizer bucket

Basic - Working containers of food removed from original container not identified by common name. Sugar in ice cream area no label. Operator labeled. Corrected on site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantains (122F - Hot Holding), operator increased the heat under the plantains. Corrective Action Taken

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. In the reach in cooler nearest the dish pit there is raw shrimp ceviche with no proof of parasite destruction. Operator discarded the shrimp ceviche. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the upright reach in cooler nearest the dish pit raw whole muscle pork is stored over shrimp ceviche. Operator moved items to proper storage order. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. In the reach in cooler nearest the dish pit there is raw shrimp ceviche with no proof of parasite destruction. Operator discarded the shrimp ceviche.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of old food debris on the can opener blade. Operator washed and sanitized the can opener. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. There is a measuring cup with no handle in a container of rice. Operator discarded the measuring cup. Corrected On-Site