CAPTAIN D'S

Cold food wasn't being held cold enough to stay safe.

Sanitizer wasn't used, mixed, or tested correctly.

The person in charge couldn't demonstrate the required food-safety knowledge or duties.

Equipment, food-contact surfaces,& utensils (pf).

Wiping cloths weren't stored in sanitizer between uses.

Floors, walls, ceilings or fixtures were in disrepair or not cleaned often enough.

Observed the prep sink with water temperature holding at 80F. (j) Sink for Washing Raw Fruits and Vegetables. At least one sink, plumbed with hot and cold water under pressure, shall be provided for the washing of fruits and vegetables as specified under DPH Rule 511-6-1-.04(4)(g)1. EHS informed the PIC of the need to have the sink serviced.

Observed manager working with a bracelet on his wrist. (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. EHS informed him that no jewelry is allowed except for a plain wedding band.

Observed male employee requiring a beard guard. (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.EHS informed the PIC that hair restraints are required for all hair longer than 1/2 an inch.

Observed the most recent score was not posted for public viewing. 1. 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. 2. 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 a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. EHS informed the PIC of the need to post the most recent inspection report.

Observed ice scoop stored on dirty portion of ice machine. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food. EHS informed the PIC to clean the ice machine and store the scoop properly to prevent contamination.

Observed single service container and lids stored with the food contact surface exposed on the prep line and the expo line at the front counter. (g) Kitchenware and Tableware. 1. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. 3. Except as specified under paragraph 2 of this subsection, single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. EHS informed the manager that all containers and lids must be stored with the food contact surface down to prevent contamination.

Observed multiple cracked cambros being used on the line and stored on the shelves and cracked ice buckets. (2) Design and Construction. (a) Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. EHS informed the manager that all damaged equipment must be discarded.

Observed ice building in the walk in freezer. Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition. EHS informed the manager to determine the source and provide corrective action.

Observed a damaged lid on the prep top cooler. Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition. EHS informed the manager of the need to have the handle replaced.

Observed facility's need to clean inner and outer portions of all equipment from food accumulation and residues. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed the manager of the need to routinely clean all equipment.

Observed facility in need of cleaning under all equipment and inside all cabinetry,; sewage smell in the ladies restroom. 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. EHS informed the manager of the need to clean routinely and have the grease trap serviced.

Observed ceiling vent grate hanging in the ladies restroom.(5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. EHS informed the PIC of the need to repair the noted area.

Observed mold-like substance building on ceiling vent grates and ducts in the dining area. (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.EHS informed the PIC of the need to clean the noted area.

Observed personal items(umbrella and purse-backpack stored under front counter shelving with facility items and a jacket on the back shelf in office alongside facility items. (b) Designated Areas for Employee Activity. 1. 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. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed the PIC of the need to create a designated area for employee belongings away from prep and storage areas.

Cold food wasn't being held cold enough to stay safe.

Floors, walls, ceilings or fixtures were in disrepair or not cleaned often enough.

Observed items in the prep top cooler (sliced and shredded cheese, lettuce, bacon, and tartar sauce) above 41F. (f) 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. EHS informed the manager and she discarded the items.

Observed the ladies restroom and the handsink next to the walk in freezer without paper towels OR fixture not dispensing. (b) Hand Drying Provision. 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. EHS informed the manager of the need to stock all handsinks with paper towels.

Observed the bathroom handsink with water temperature at 66F after 3 minutes of running. (c) Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. EHS informed the manager of the need to adjust the hot water for the bathroom handsink as the minimum temperature is 85F.

Observed single service container and lids stored with the food contact surface exposed on the prep line and the expo line at the front counter. (g) Kitchenware and Tableware. 1. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. 3. Except as specified under paragraph 2 of this subsection, single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. EHS informed the manager that all containers and lids must be stored with the food contact surface down to prevent contamination.

Observed multiple cracked cambros being used on the line. (2) Design and Construction. (a) Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. EHS informed the manager that all damaged equipment must be discarded.

Observed ice building in the walk in freezer. Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition. EHS informed the manager to determine the source and provide corrective action.

Observed a damaged handle on the prep top cooler. Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition. EHS informed the manager of the need to have the handle replaced.

Observed damaged door on lowboy REF preventing the door from closing. Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition. EHS informed the manager of the need to have the unit repaired and to avoid putting product in the unit until it can be repaired.

Observed prep top cooler with an ambient temperature of 56F. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. EHS informed the manager of the need to have the unit serviced and to refrain from placing items in the unit until it can maintain temperature OR place items on an ice bath.

Observed facility's need to clean inner and outer portions of all equipment from food accumulation and residues. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed the manager of the need to routinely clean all equipment.

Observed facility in need of cleaning under all equipment and inside all cabinetry,; sewage smell in the ladies restroom. 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. EHS informed the manager of the need to clean routinely and have the grease trap serviced.

Observed personal items (jacket, phone, keys, bag) stored on shelving with facility dry goods above the prep table near the prep sink and a jacket stored on shelving underneath the register. (b) Designated Areas for Employee Activity. 1. 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. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed the manager of the need to create a designated area for personal belongings away from food prep and storage.

Cold food wasn't being held cold enough to stay safe.

Floors, walls, ceilings or fixtures were in disrepair or not cleaned often enough.

Segregation, distressed food segregated and properly located (pf).

Floors, walls, ceilings or fixtures were in disrepair or not cleaned often enough.

Non-food surfaces and equipment weren't kept clean.

Non-food surfaces and equipment weren't kept clean.

Floors, walls, ceilings or fixtures were in disrepair or not cleaned often enough.

Observed honey mustard, tartar sauce and cocktail sauce cup at the front within ice bath above 41F. Only the bottom of the container was touching the ice. Items were placed at 10:30am before opening. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrective action: Placed sauces within Walk in cooler. Spoke to PIC, suggested to add the ice after the containers are inside the larger container to ensure more surface area of is touching the ice.

Observed hand sink next to three compartment sink and freezer with no handwashing cleanser; currently using the one next close to fryers which is supplie. PIC mentioned that both handsinks need replacing of their soap dispensing units. Currently no one is allowed to use the one next to freezer. 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 Corrective action: Spoke to PIC, handwashing sink next to three compartment was supplied and discussed as long as the sink is operational it should have the proper supplies. If its not to be used then some type sign should be added to ensure employees do not use it until repaired.

Floors, walls, ceilings or fixtures were in disrepair or not cleaned often enough.

Non-food surfaces and equipment weren't kept clean.

Floors, walls, ceilings or fixtures were in disrepair or not cleaned often enough.

Cold food wasn't being held cold enough to stay safe.

Hot food wasn't being held hot enough to stay safe.

Surfaces that touch food weren't kept clean and sanitized.

The person in charge couldn't demonstrate the required food-safety knowledge or duties.

EHS observed tartar sauce, bacon, and shredded lettuce in prep top cooler registering temperatures above 41F. TCS foods are to be maintained at 41 or below except when being cooked, cooled, prepared, or time is used as public health control. EHS directed PIC to discard product. EHS advised PIC to maintain door discipline when prep top cooler is shut for night closing.

Floors, walls, ceilings or fixtures were in disrepair or not cleaned often enough.

Staff ate, drank, or used tobacco where it can contaminate food.

Evidence of pests, or inadequate measures to keep them out.

Floors, walls, ceilings or fixtures were in disrepair or not cleaned often enough.

Floor and wall junctures, coved, & enclosed or sealed, water-flushed floors provided with drains & graded to drain (c).