CAPTAIN D'S #3738

Disinfectant cleaner used for fecal/vomit incidents unavailable. COS: EPA approved chemical was purchased while inspector was on site. C/A: Violation Code Reference 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Observed inside of the walk in freezer unclean with food debris on the bottom. Advised to increase cleaning frequency C/A:511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed tiles inside walk in freezer broken. Advised to have replaced.Corrective Action: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(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.

Observed the gaskets unclean with debris in between. C/A:511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to have deep cleaned and increase cleaning frequency.

Observed floors under equipment unclean with food debris on floor. Corrective Action: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(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.

Advised to have repaired and deep cleaned

Observed ceiling tiles near steamer unclean with black residue build up. C/A: 511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation.

(a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Advised to have deep clean.

Observed Salmon and tilapia stored in walk in cooler with sour smell. Corrective Action: 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P Corrected onsite: all foods were discarded by PIC

Observed inside of microwave unclean to sight and touch with debris build up in direct contact with food. Corrective Action: 511-6-1.05(7)(c) - Cooking & Baking Equipment (C) (c) Cooking and Baking Equipment.

1. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule.

2. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. CORRECTED ONSITE: Microwave was cleaned with inspector was onsite. Corrected On-Site. New Violation.

Observed single use storage containers unclean with debris build up in direct contact with lips of cups, lids, and to-go bowls. Corrective Action: 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. Corrected onsite: ALL single use items in storage containers were discarded by PIC and containers were cleaned and sanitized before placing back in service.

Current permit was not posted at start of inspection. COS- permit was posted by PIC

Observed single use bag in ice bin used to hold ice. Corrective Action: 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

Corrected onsite: bag was removed and ice was placed into plastic bin until ice bin can be repaired or replaced.

Observed ice bin with rust and unable to be cleaned properly to prevent contamination. Corrective Action: 511-6-1.05(1)(a) - Materials, General Requirements (P, C) (1) Materials.

(a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Advised to have ice bin repaired or replaced.

Observed reach in freezer unclean with food debris build up inside. Observed inside floor of the walk in freezer unclean to sight with food debris build up under racks.
Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to have deep cleaned and increase cleaning frequency.

Observed grill catch rack unclean with heavy grease and debris build up. Corrective Action: 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.

Observed floors under equipment unclean with food debris on floor. Corrective Action: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(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.

Advised to have repaired and deep cleaned

Observed raw fish stored directly above corn on the cob in the walk in cooler. Corrective Action: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. CORRECTED ONSITE: Corn on the cob was discarded and advised of proper food storage. DPH flyer was given to PIC.

Observed sour cream 56F (stored in 2 door front service reach in cooler), shredded lettuce 46F shredded cheese 44F, raw tilapia 44F, raw shrimp 43F, crab cake, 46F (stored at prep top cooler), coleslaw 47 (stored at countertop) not holding a TCS food temp of 41F or below. Corrective Action: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) 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. CORRECTED ONSITE- All items were discarded by PIC.

Upon entry of the kitchen the hand sink was out of soap. Corrective Action: 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf CORRECTED ONSITE: Hand soap was restocked and advised hand sink shall have soap at all times.

Observed cooked items stored on the steamtable without lids. Observed frozen shrimp stored in walk in freezer uncovered with ice crystals from fan in freezer. Corrective Action: 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (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; CORRECTED ONSITE: Items were discarded by PIC.

Observed soda machine nozzles at drive thru and main dining room unclean with black substance build up. Observed black substance inside ice machine in main kitchen. Black substance is in direct contact with ice. Observed dishes stored as clean unclean with food debris build up inside pans. Corrective Action:511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. CORRECTED ONSITE: Nozzles were removed and soda machine was cleaned and sanitized before placing back in service and advised to increase cleaning frequency. Ice was burned off while inspector was onsite. Ice machine was cleaned and sanitized before placing back in service. Dishes were moved to dish pit to be washed.

Observed inside of microwave unclean to sight and touch with debris build up in direct contact with food. Corrective Action: 511-6-1.05(7)(c) - Cooking & Baking Equipment (C) (c) Cooking and Baking Equipment.

1. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule.

2. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. CORRECTED ONSITE: Microwave was cleaned with inspector was onsite.

Observed 2 door reach in cooler (54F) in front service area, prep top cooler(46F), turbo air single door reach in cooler (50F) not holding a TCS food temp of 41F or below. Corrective Action: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. Advised to have serviced, ALL COOLERS SHALL NOT HOUSE ANY TCS FOODS UNTIL COOLERS SERVICE.

Observed gaskets on ALL reach in coolers and walk in freezer unclean with black debris build up. Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to have deep cleaned and increase cleaning frequency.

Observed soda machine nozzles at drive thru and main dining room unclean with black substance build up. Corrective Action:511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrected onsite: Nozzles were removed and soda machine was cleaned and sanitized before placing back in service and advised to increase cleaning frequency.

Observed gnats in main kitchen near rear door. Corrective action: 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions. Advised to increase pest control

Observed pans stacked wet on clean storage shelf. Corrective Action: 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (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; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Corrected onsite: Dishes were moved to drain board to complete drying process.

Observed gaskets on reach in coolers unclean with black debris build up. Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to have deep cleaned and increase cleaning frequency.

Observed floor inside the walk in freezer unclean with debris build up. Observed floors in main kitchen under equipment unclean with grease build up. Corrective Action: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(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.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf Advised to have repaired and deep cleaned

Observed floors in main kitchen with missing tiles and unclean to sight and touch. Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(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. Advised to have replaced and deep clean.

Observed Shredded cheese with mold-like growth stored at prep top. CA: Food shall be safe, unadulterated, and honestly presented. COS- Shredded cheese was discarded by PIC

Observed butter 49F, sour cream 50F and coleslaw 54 not holding a TCS temp of 41F or below. 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. COS- All items were discarded by PIC.

No paper towels available at hand sink in main kitchen.CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels. COS- Paper towels were restocked.

Observed soda machine nozzles at drive thru and main dining room unclean with black substance build up. Equipment food-contact surfaces and utensils shall be cleaned: At any time during the operation when contamination may have occurred. COS- Nozzles were removed washed and sanitized by PIC.

Observed interior of microwave soiled. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. COS- Microwave was cleaned and sanitized by PIC.

Observed shelf inside reach in freezer unclean with debris build up. CA 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to increase cleaning frequency.

Observed prep top cooler unclean to sight and touch. Top of prep top cooler unclean with food debris build up behind lid. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to have deep cleaned and increase cleaning frequency.

Observed floor in main kitchen unclean with heavy grease and debris build up behind fryers. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised to have deep cleaned and increase cleaning frequency.

Observed prep top cooler not holding a TCS temp of 41F or below. Gaskets in disrepair not allowing doors to close properly. Advised to have repaired and DO NOT STORE ANY TCS FOODS IN PREP TOP UNTIL SERVICED.

Observed caulking on hand sink and 3 compartment sink in disrepair. Advised to have repaired.

Observed shelf inside reach in freezer unclean with debris build up. Advised to increase cleaning frequency.

Observed floor in main kitchen unclean with heavy grease and debris build up behind fryers. Advised to increase cleaning frequency.

Observed floors throughout main kitchen in disrepair causing pooling water. Advised to have resurfaced.

Observed raw shrimp(52F), Shredded Lettuce(49F), Shredded Cheese(51F), and coleslaw (44F) stored in prep top cooler not holding a temp of 41F or below. Initial ambient temp reading 54F. COS- all food items were discarded. Final ambient temp reading 39F.

No paper towels available at hand sink in main kitchen. COS- Paper towels were restocked.

Observed soda machine nozzles unclean with black substance build up. COS- Nozzles were removed washed and sanitized.

Observed inside of both microwaves unclean to sight and touch. COS- Microwave was cleaned and sanitized by PIC.

Observed water leaking out of faucet at 3 compartment sink. Advised to have repaired.

Observed floor in main kitchen unclean with heavy grease and debris build up. Advised to increase cleaning frequency.

Current permit was not posted at start of inspection. COS- permit was posted by PIC

Current inspection was not posted at start on inspection. COS- inspection was posted bt PIC.

Observed shelf inside reach in freezer unclean with debris build up. Advised to increase cleaning frequency.

Observed inside of reach in cooler unclean to sight and touch. Advised to increase cleaning frequency.

No tissue available in the men's nor women's restroom. COS- PIC supplied tissue for both restrooms.