CAPTAIN D'S #3601

Observed several containers wet-stacked on the rack above 3-compartment sink. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food.

Person in charge rearranged containers to properly air-dry.

Observed accumulation of dried brown substance on the wall above 3-compartment sink. 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.

Person in charge had employee begin cleaning the wall above 3-compartment sink.

Observed several time/temperature control for safety foods reading at temperatures greater than 41*F in the reach-in cooler next to the broiler (see temperature log). 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. Person in charge voluntarily discarded TCS food items.

Observed drink machine nozzles in front food service area with black residue buildup. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Person in charge removed nozzles and placed in warewashing area for washing, rinsing, and sanitizing. PIC replaced soiled nozzles with cleaned nozzles.

Observed reach-in cooler/reach-in freezer combo in the main kitchen next to broiler not reaching adequate temperature holding (cooler at 51F; freezer at 43F). Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1.04. Must correct within 10 calendar days. PIC stated cooler/freezer combo will not be used until equipment is repaired or replaced.

Observed several time/temperature control for safety foods reading at temperatures greater than 41F in the walk-in cooler in the main kitchen area (see temperature log). Also, observed several items reaching temperatures greater than 41F in the reach-in cooler next to the broiler (see temperature log). 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. Person in charge voluntarily discarded TCS food items.

Observed handwashing sink in the main kitchen next to prep top cooler with rag stored in it. A handwashing facility may not be used for purposes other than handwashing. Person in charge removed item.

Observed handwashing sink in front food service area lacking hand drying provisions. 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

Person in charge restocked hand sink with drying provisions.

Observed drink machine nozzles in front food service area with black residue buildup. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Person in charge removed nozzles and placed in warewashing area for washing, rinsing, and sanitizing.

Observed walk-in cooler not with ice buildup around fan unit and reading at a temperature higher than 41F (49F). Observed reach-in cooler in the main kitchen next to broiler not reaching adequate temperature holding of 41F (48F). Both reach-in cooler and walk-in cooler appear to have issues with gasket sealing. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1.04. Must correct within 10 calendar days.

Observed container of raw chicken tenders and container of flour stored uncovered in the reach-in cooler next to the fryers in main kitchen. Observed container of hushpuppy mix and container of fish batter stored uncovered in the reach-in cooler across from the handwashing sink in the main kitchen. Observed container of pollock stored uncovered in the reach-in freezer in the main kitchen. 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. Person in charge properly covered food containers.

Observed fry seasoning removed from its original container and placed in a working shaker container without a label of the common name of the food on the shelf in the main kitchen next to dry storage room. Observed blackened seasoning and Chesapeake seasoning placed in working containers lacking a label of the common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Person in charge placed proper labels on containers identifying the common name of the seasonings.

Observed several time/temperature control for safety foods reading at temperatures greater than 41*F in the walk-in cooler in the main kitchen area (see temperature log). 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. Person in charge and food employee voluntarily discarded food items.

Observed several TCS food items reading at temperatures greater than 41 degrees F in the walk-in cooler. Observed several TCS food items reading at temperatures greater than 41 degrees F in the reach-in cooler in the main kitchen. Observed coleslaw reaching temperature greater than 41 degrees F in the ice bath in the main kitchen area. 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. Person in charge moved items from reach-in cooler and the walk-in cooler (whitefish and coleslaw) to the walk-in freezer. Person in charge voluntarily discarded coleslaw from the ice bath and green beans from the walk-in cooler.

Observed several TCS food items reading at temperatures greater than 41 degrees Fahrenheit in the walk-in cooler. 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 degrees Fahrenheit or below. Person in charge discarded food items voluntarily.

Observed the most current inspection report not posted according to the rules and regulations. Also, observed inspection report not posted in drive-thru window. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of the copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection, and establishment information. Person in charge posted new inspection report.

Observed several TCS food items reading at temperatures greater than 41 degrees Fahrenheit in the walk-in cooler. 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 degrees Fahrenheit or below. Person in charge discarded food items voluntarily.

Observed ice chute of bulk producing ice machine with black residue on it. 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 at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Must correct within 72 hours.

Observed walk-in cooler not sealing properly which was causing the walk-in cooler to read at temperatures greater than 41*F. Observed gasket in need of replacement. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1.04. Must correct within 10 calendar days.

Observed the presence of live pests in the main kitchen area. Observed during the routine inspection, a live pest crawling across the floor. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; 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; and elimination harborage conditions. Must correct within 10 calendar days.

Observed several dead pests throughout the main kitchen area, under equipment, near equipment and on inside of walk-in cooler. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Must correct within 72 hours.

Observed several containers wet-stacking on the rack above the three compartment sink. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Person in charge rearranged food containers so they could properly air-dry.

Observed facility with test strips that were water damaged and expired on 09/15/2019. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Must correct within 10 calendar days.

Observed significant accumulation of grease and food debris throughout main kitchen, in between equipment as well as on the equipment in between the crevices of the equipment, floors, of the walk-in coolers and reach-in coolers as well as the storage area. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 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. Must correct within 72 hours.

Observed significant accumulation of grease and food debris throughout main kitchen, in between equipment as well as on the equipment in between the crevices of the equipment, floors, of the walk-in coolers and reach-in coolers as well as the storage area. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 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. Must correct within 72 hours.