Captain D's #3795

Observed employees in the kitchen prepping and cooking without hair restraints. Employees preparing food should have hair restraints.

Observe cracked and missing tiles at the entry in the WIC. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Flooring within cooler should be fixed.

Observed expired QUAT test strips at the three compartment sink. Expired strips may affect the results when checking the sanitizer concentration. test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed okra in WIF and chicken tenders in RIC not covered so as to protect from possible contamination. 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;

Covered.

Observed excessive grease and carbon buildup on the exhausts of the fryers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed build up grease and other debris on the floor under the fryers in the cook's area, as well as throughout the kitchen 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.

Observed bottles of sauces in walk-in cooler with no labeling. 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.

Be sure to label all storage containers.

Observed several different types of fish with no labels as to the variety. xcept 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.

Observed excessive grease and carbon buildup on the exhausts of the fryers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Implement more routine cleaning schedule. If left uncleaned, excessive carbon and grease buildup poses risk for fire.

Observed build up grease and other debris on the floor under the fryers in the cook's area, as well as throughout the kitchen 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.

Observed several containers of seasonings with no labeling. 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.

Observed ice storage bin door with interior insulation separating from the door.

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.

Observed doors open on dumpster, as well as dumpster missing lids. . Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food service establishment shall be designed and constructed to have tight-fitting lids, doors, or covers.

Observed build up grease and other debris on the floor under the fryers in the cook's 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.

Observed buildup of food debris on the floor and under racks in WIF. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Implement a routine cleaning schedule to reduce the accumulation of debris.

Observed doors open on dumpster. 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.

PIC closed doors.

Observed build up grease and other debris on the floor under the fryers in the cook's 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.