CAPTAIN D'S MARIETTA

Observed owner take one glove off to use his cell phone, put the glove back on without washing hands, proceeded to prep food. C/A-Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P COS- Owner removed gloves, washed hands, and put on new gloves.

Observed heavy black build up in soda nozzles in drive thru. C/A-Equipment food-contact surfaces and utensils shall be clean to sight and touch COS- All soda nozzles removed, washed, rinsed, and sanitized.

Facility has no chlorine test strips to test sanitizer or 3 comp sink. C/A-A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed wiping cloths stored in sanitizer buckets x2 at 0ppm QAC. C/A-When not in use wiping cloths shall be (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n COS- PIC remade buckets to 100ppm chlorine as facility had no more QAC sanitizer.

Observed small bowls and medium blue single use articles stored lip up above steam table. C/A- 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. COS- Items stored lip down.

Observed an air pod by tea dispensers and a cell phone by soda fountain in drive through. Observed open drink with no lid on counter top in main kitchen 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.

Food wasn't stored covered or protected from contamination.

When EHS asked for PIC cashier stated, " she is not here yet." There was no designated person in charge on site. C/A-There must be a person in charge on the premises of the food service establishment at all times. COS- PIC arrived on site, head cook was designated in charge until her arrival.

Observed brown small and medium blue single use articles stored lip up above steam table. C/A-ingle-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. COS- All single use articles placed lip down to protect from any overhead contamination.

Ready-to-eat food wasn't date-marked, so there's no way to tell when it should be thrown out.

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

Food wasn't stored covered or protected from contamination.

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

Observed raw shrimp uncovered in cooler under steam table holding. Observed frozen fish uncovered in RIC by hand sink in main kitchen. Observed green beans, rice, and macaroni in steam table uncovered. C/A-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; COS- All items covered.

Observed raw tilapia over RTE food (lemons and mac and cheese) in WIC. C/A- Food shall be protected from cross contamination by storing food based on minimum internal cook temperature. COS- PIC moved tray of raw tilapia under RTE foods.

Observed wiping cloths in sanitizer bucket at 100ppm QAC C/A-When wiping cloths are not in use they shall be Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); QAC 200-400ppm COS-PIC remade bucket to 200ppm QAC.

Observed no light shield over light bulb in WIC and WIF. C/A-, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

Observed cell phone on food prep top table. C/A-Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions COS- PIC placed cell phone in designated area.

Observed baked potatoes holding in main kitchen warmer cabinet with no lid on unit holding below 135F. C/A-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 r 135°F (57°C) or above COS- Items discarded.

Observed two cell phones and a set of keys in front service counter tops. C/A-Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. COS- PIC placed items in a designated area.

Observed light shield needed in WIF over light bulb. C/A-light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

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

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

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

In-use utensils, between-use storage (c).

When to wash (p).

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

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

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