CAPTAIN D'S

Observed pans of ice stored exposed that were stated to be used for preparing the hush puppies and the fish batter. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. EHS informed the PIC that the ice could not be exposed to contamination; PIC had employee to discard the ice.

EHS observed facility with food containers wet stacked above 3 compartment sink and on clean equipment storage shelf. 10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food. EHS informed the manager of the need to allow the equipment to air dry before stacking; equipment is to be re-washed.

Observed damaged gasket on walk in freezer door and damaged outer panel of the walk in cooler door. Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed the manager of the need to repair the noted items.

Observed dumpster side door open when arriving at the facility. (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units:

(i) Contain food residue and are not in continuous use; or

(ii) After they are filled; and

2. With tight-fitting lids or doors if kept outside the food service establishment. EHS informed the manager of the need to inform staff to keep the dumpster doors and lids closed at all times.

Observed the facility in need of cleaning from the accumulation of grease and food debri. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the manager of the need to clean.

Observed damaged tile coving and missing tile grout in various areas of the facility. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. EHS informed the manager of the need to repair the noted areas.

Observed sewage odor coming from the drain in the ladies restroom. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.Per management, the plumber is scheduled to come today to fix a number of things.

Observed jacket and employee shoes stored on shelving with single service items. Areas designated for employees to eat, drink, and use tobacco shall be located so that food,equipment, linens, and single-service and single-use articles are protected from contamination. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed PIC of the need to create a designated area for employee items.

Observed mold like substance within inside of ice machine and on some of the soda machine nuzzles.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Corrective action: Spoke with PIC to increase cleaning frequency to prevent clean up.

Observed unit digital thermometer at at 45 F and door hinge fixed, but it still has slight opening at the top. Food placed in at 12pm after preparation was cooling around 43F and 44F.

511-6-1.05(6)(q)1&3 - Good Repair & Calibration (C) (q) Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.
2. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Corrective action: Spoke to PIC to have unit repaired or replaced. Moved items to a different unit to continue cooling.

Observed walk in cooler at temperatures of 45F and several items within cooler between 43F and 45F as well as others at 50F or above. Verified units temperature check list, units throughout facility were marked as working properly during morning and afternoon.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Corrective action: Due to temperature check list, had items with temperatures of 43F-45F moved to the freezer for quick cooling and the rest discarded.

Observed two of the three hand sinks without hand drying provision.

511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Corrective action: Spoke with PIC, about having all hand sinks supplied with hand drying provisions.

Observed hinges for doors of reach in cooler next to fryers broken and doors partially hanging.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Corrective action: Spoke with PIC about having machine fixed as soon as possible.

Observed wiring of equipment next to fryer exposed.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Corrective action: Spoke with PIC about having equipment fixed as to not have exposed wiring.

Observed no sanitizer test strips on facility; could not locate.

511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Corrective action: Spoke with PIC, test strips were searched but not located. Spoke about making sure they are not lost.

Observed reach in cooler next to fryer with excess accumulation of ice.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Corrective action: Spoke with PIC about having ice accumulation removed.

EHS observed facility with food containers wet stacked above 3 compartment sink and on clean equipment storage shelf. Violation: equipment and utensils shall be air dried. CA: ensure equipment allowed to air dry prior to stacking.

EHS observed grease accumulation on hood system above fryers. Violation: nonfood contact surfaces shall be kept free of accumulations. CA: clean hood system at frequency to prevent accumulation of grease.