Captain D's

Observed no paper towels at handwash sink in main kitchen.

CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with drying provisions.

COS: Employee retrieved paper towels.

Observed multiple foods in RICs (raw fish, shredded cheese), WIC (raw fish, shredded cheese) and WIF (raw fish, broccoli florets) not stored covered.

CA: Food shall be stored in packages, covered containers, or wrappings to be protected from overhead contamination.

COS: PIC covered all uncovered food items.

Observed microwaves and RICs in main kitchen with a buildup of food debris.

CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

*1/23/26 UPDATE: Both RIC units were detailed clean. Both microwaves still had heavy buildup - health dept to check back.

*1/27/26 UPDATE: Both microwaves were detailed clean to sight and touch.

Observed employee cutting lemons on prep top in the back of main kitchen without a hair restraint.

CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints (ex: hats or visors) and have hair past shoulder length pulled back.

COS: Employee put on a hat.

Observed significant build of grease and food debris present on sides/under of equipment and on floors.

CA: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed personal item (phone) on food contact surface (prep top) in back of main kitchen.

CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

COS: PIC removed phone from prep top and relocated to office.

Observed trays of boiled potatoes (89 degrees Fahrenheit) cooling on prep top counter in main kitchen. PIC stated they were made at 10:30am. CA: Cooked TCS foods shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. COS: PIC discarded food items.

Observed cooked bacon pieces date marked 7/21 in WIC in main kitchen. CA: Refrigerated, TCS foods prepared in a food service establishment shall be discarded if it exceeds 7 days. COS: Food items were discarded.

Observed daylight exposure through back door in main kitchen. CA: Outer opening shall be protected against the entry of insects and rodents by filling or closing holes/gaps or by solid, tight fitting doors.

Observed sanitizer in front food service area reading at a ppm lower than manufacturers recommendation. No sanitizer made for main kitchen food contact surfaces. CA: PIC remade sanitizers

Observed daylight exposure through main kitchen back door. CA: PIC to replace fitting on bottom of the door.

Observed drink dispenser nozzles with buildup on them and the waste tray attachments and drainage lines to the tray in the dining room were covered in mold. Corrective Action: Discussed increasing the cleaning frequency of these items, PIC cleaned them immediately.

Observed leak at vegetable prep sink and front leg of this sink was damaged. Corrective Action: PIC to reach to have leak repaired along with leg of sink.

Observed significant buildup of grease and debris on the floors, walls and ceiling, ceiling vents and baseboards. Facility appears to have been neglected in these areas for a while. Corrective Action: Discussed completely cleaning and or resurfacing these areas with the manager. Facility is under new ownership and has not applied for a permit yet. These repairs and others will be part of the requirements before permitting can be completed.

Observed excessive grease buildup in the room and area where the hood vent system is located. When questioned as to why there was a significant amount of grease build up, which is what the hood vent system should have been preventing, the PIC indicated that it wasn't working. Corrective Action: The PIC will have the vent hood system repaired immediately and undertands that it must be operational at all times during operation.