Captain D's - #3754

Observed leak at kitchen handwash sink.

Observed food debris buildup inside front coolers. Cleaning needed inside fish prep cooler.

Observed heavy grease & food debris buildup on floor underneath fryers.

Observed wall near walk-in cooler & freezer in need of repair.

observed several containers of food being stored without lids.

observed black substance inside of ice machine.

observed food being prepped under decaying/shedding ceiling tiles.

observed excessive grease and food debris buildup on sides of deep fryer, and on the side of fridges.

Observed cleaning needed in men's restroom. strong smell of feces and staining of toilet bowl.

observed repairs needed to ceiling tiles. observed several chipped/ destroyed ceiling tiles in kitchen. observed Standing water throughout the kitchen observed sewage smell in dish washing area.

Observed potentially hazardous foods in walk-in cooler, fish prep cooler in main kitchen and sauce cooler under front counter not held at 41F or lower. Items removed from cooler not working.

PIC not adequately monitoring and ensuring that foods are held at correct cold-hold temperatures. PIC must take corrective actions immediately when coolers are not working properly. Employees must be properly trained to ensure food safety.

Observed shredded cheese, sliced cheese, bacon and container of rice without date marking in walk-in cooler. Observed employee food (grapes) in walk-in cooler not properly separated from food used for customers.

Observed excessive grease and food debris buildup on sides of fryers in main kitchen. Observed buildup on ice machine door and inside ice machine and on cooler doors throughout main kitchen area.

Observed cleaning needed to toilets and sinks in women's and men's restrooms.

Observed repairs needed to floors, walls and ceiling throughout entire kitchen area. Observed standing water on floor throughout kitchen. Observed strong sewage smell from rear of kitchen near 3-comp sink.

Observed black, mold-like buildup inside ice machine and soda machine nozzles.

Observed old inspection report from 9/22 posted at drive-thru. Facility must post most recent inspection.

Observed food debris, liquid spill inside front fish prep cooler. Observed food debris and grease buildup on sides of cooking equipment and other stationary equipment in kitchen area.

Observed repairs needed to floors, walls and ceiling throughout entire kitchen area. Observed standing water on floor throughout kitchen. Observed strong sewage smell from rear of kitchen near 3-comp sink.

Observed riced prepped and stored in non-original containers with no labels or ID in walk in cooler.

Observed Cat-fish prepped and stored in non-original containers with no labels or ID in walk in freezer.

Violation Code Reference 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.

Observed case lot food box stored on freezer floor where possible moister and condensation can infiltrate product packaging. Floor inside of freezer had accumulation of ice and debris.

Violation Code Reference 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed accumulation on equipment nonfood contact surfaces of Ice Machine. Observed accumulation of debris in coolers and on cooler door seals. Observed equipment non-food contacts surfaces with build up.

INSPECT and CLEAN Daily.

Violation Code Reference 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 repairs needed to floors throughout facility. Observed gray, standing water on floor along wall near dry storage rack in cooking area.

Violation Code Reference 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.