Captain D's Seafood #3580

Observed during the course of this inspection that the facility had ice buckets stored on top of a table with debris buildup on it, and that the facility microwaves displayed old food buildup on the inner ceiling. COS: Items were cleaned and sanitized when identified.

Observed during the course of this inspection that a staff member took a cell phone call with gloves on and a staff member arrived to work and both attempted to perform food prep duties without washing their hands and using new gloves. COS: Glynn EH instructed staff members to properly wash their hands and apply new gloves before engaging in food prep activities.

Observed during the course of this inspection that the facility had a container of Mayonnaise in the walk in cooler that had mold like buildup on the inner surface of the lid and the container. COS: Mayo was discarded.

Observed during the course of this inspection that the facility had a reach in cooler holding fish filets above 41 deg f. COS: Glynn Eh instructed staff to discard out of temp foods. Staff complied.

Observed during the course of this inspection that the facility 3 compartment sink was not properly dispensing sanitizer(0ppm). The sanitizer container was "Bone Dry". COS: Management supplied a new container of sanitizer and Glynn EH verified the concentration.

Observed during the course of this inspection that the facility had multiple buckets of sanitizer cloths and solution on the tops of counters/prep top cooler as well as a container of magic erasers containing chemicals stored above single use wipes and handwashing soap stored over "Bag In Box" drink packages and "Gorilla Glue" on top of a cut glove. COS: Chemicals were relocated when identified.

Observed during the course of this inspection that the facility was found in violation of proper handwashing technique, proper sanitizer levels at the 3 comp sink, proper monitoring of food temps in storage as well as proper monitoring of contaminated food in the walk in cooler.

Observed during the course of this inspection that the facility handwashing sink in the main kitchen and women's restroom either weren't supplied paper towels(Kitchen) or couldn't properly dispense the paper towels(Restroom). COS: Glynn Eh instructed PIC to supply supplemental paper towels. Management complied.

Observed during the course of this inspection that the facility had an laminated instructional manual detailing food prep activities in the main kitchen that displayed significant old food buildup on it.

Observed during the course of this inspection that a staff member was eating a full plate of food in the drive thru food service area while serving guest.

Observed during the course of this inspection that the facility had multiple non food contact surfaces of equipment that displayed significant buildup of old food residues and mold-like buildup on them such as the walk in cooler fan blade guards, and shelving in the walk in cooler and throughout the main kitchen and dining room.

Observed during the course of this inspection that the facility had a reach in cooler holding fish filets above 41 deg f as well as cole slaw on an ice bath at temps of 50 deg f. COS: Glynn Eh instructed staff to discard out of temp foods. Staff complied.

Observed during the course of this inspection that a chicken finger was being stored under the heat lamp at 115 deg f. COS: Out of temp TCS food was discarded.

Observed during the course of this inspection that the facility had multiple buckets of sanitizer cloths and solution on the tops of counters/prep areas as well as a container of sanitizer solution stored above paper towels. COS: Sanitizer chemicals were relocated when identified.

Observed during the course of this inspection that the facility has a plan for bodily fluid incidents but was not keeping the necessary clean up chemical in supply inside the store.

Observed during the course of this inspection that both facility drink machines as well as all three microwaves displayed significant buildup on food contact surfaces of the equipment. COS: Management cleaned and sanitized surfaces when identified.

Observed during the course of this inspection that the facility ice machine in the main kitchen displayed severe black buildup on multiple internal food contact surfaces. COS: The machine was removed from service and management cleaned and sanitized all internal surfaces.

Observed during the course of this inspection that the facility had boxes of food in the walk in freezer stored underneath ice drips. It was also observed that foods in cooling units were being stored inside of units with excessive condensation drips.

Observed during the course of this inspection that the facility had multiple non food contact surfaces of equipment that displayed significant buildup of old food residues on them such as the fryers, and shelving throughout the main kitchen.

Observed during the course of this inspection that the facility had a damaged collapsing vent/ceiling tiles in the dining room along with multiple tiles that displayed water damage/ mold like buildup on them. The facility had multiple walls in the main kitchen that displayed dirt/dust/old food debris buildup on them as well.

Observed surface cleaner stored in an unlabeled bottle in the kitchen at the time of this inspection. COS: Facility labeled the bottle.

Observed fish in walk in freezer and a steam well with food stored uncovered at the time of this inspection. COS: Facility removed the fish and covered the steam well.

Observed significant buildup on and around both fryers at the time of this inspection.

Observed time as a public health control coleslaw stored by the kitchen heat lamps above 41F without a time and temperature log. COS: Management discarded the coleslaw.

Observed facility did not have any non water damaged chemical sanitizer test strips at the time of this inspection.

Observed fish stored uncovered in a reach in cooler and prep top cooler at the time of this inspection. COS: Management covered the stored fish.

Observed water dripping from the ceiling vent into the kitchen food prep and storage areas at the time of this inspection.

Observed various foods in the main kitchen reach in coolers and reach in freezers at the time of this inspection.

Observed ice buildup on boxes stored under the cooling unit of the walk in freezer at the time of this inspection.

Observed during the course of this inspection that non food contact surfaces such as the inside of cabinets and open storage units displayed a significant amount of dirt/debris buildup throughout the entire facility.

Observed that facility had no covered trash cans in the women's restroom at the time of this inspection.

Observed during the course of this inspection that the facility had multiple microwaves displaying old food buildup on the inner food contact surfaces. COS: Management cleaned and sanitized the surfaces.

Observed during the course of this inspection that the facility drink machine located closest to the drive thru displayed significant buildup on a food contact surface. COS: Management removed that machine from service and instructed staff to make drinks at the sanitary drink station located in the main dining room.

Observed during the course of this inspection that the facility had dead pest located in cabinets underneath the drink station in the main lobby.

Observed during the course of this inspection that non food contact surfaces such as the inside of cabinets and open storage units displayed a significant amount of dirt/debris buildup throughout the entire facility.

Observed during the course of this inspection that the facility bathrooms displayed significant buildup on multiple Plumbing fixtures and sinks in both the men's and women's bathrooms.

Observed during the course of this inspection that the facility had no covered trash can in the women's restroom.

Observed during the course of this inspection that the facility outside storage units for trash and grease had open lids keeping the refuse unprotected from the outside environment.

Observed during the course of this inspection that the facility main kitchen had multiple areas where the floor coving was damaged and in disrepair creating holes in the wall.

Observed during the course of this inspection that in the main dining room there was old food inside of the seating booths and on the floors as well as significant food buildup on multiple walls in the main kitchen area.