CAPTAIN JACK'S SEAFOOD BUFFET

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Objectionable odors in or other areas of the establishment, kitchen and the back area by walk in freezer smell of the lift station seeking in back area and kitchen area closet to the office.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Honey dew/ canteloupe fruit mix on buffet 51F, per manager fruit set out approximately 90 minutes prior. Discussed time as a public health control with operator. Operator added ice to product. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Sanitizer buckets stored on prep tables. Sanitizer removed from prep tables during inspection. Corrected On-Site

Basic - Clean ice buckets not stored inverted or in a protected manner. Water pooled inside buckets. Manager had buckets washed and stored inverted. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffett- hot hold- Fried chicken 124F. Employee discarded and replaced with chicken 140F from warmer. Corrected On-Site

Basic - Cloth used as a food-contact surface under tongs on grill ledge on cook line.

Basic - Objectionable odors in bathroom or other areas of the establishment. Odor in back room where walk in freezer and ice machines are located. Manager stated it was due to the lift station located outside out side Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator changed batteries to make dispenser function. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of glass cleaner labeled as quat sanitizer. Operator corrected label during inspection. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Grease/residue on/around handles on walk-in cooler door and roll sham. Employee cleaned items at time of inspection. Corrected On-Site

Basic - Equipment in poor repair. Bottom of 4 door reach through cooler in disrepair. Fry station reach cooler shelves rusted.

Basic - Buildup of food debris/soil residue on equipment door handles. Seafood walk-in handle soiled. Cleaned at time of inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over butter cake. Employee moved mushrooms to bottom shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up on back sides of handles and mold like substance on gaskets on 4 door double sided cooler. Employee cleaned at time of inspection. Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment. By back door.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Underside of big mixer head. Residue on plastic ice shovel

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside of handles, 8 door double sided reach in.

Basic - Reach-in cooler shelves with rust that has pitted the surface. 8 door double sided reach in.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pasteurized liquid egg product in walk-in cooler. Manager moved shell eggs to bottom. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance/ residuearound soda nozzles in wait station near bathroom. Underside of mixer head. Employees began cleaning at time of inspection. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweat shirt hung on clean dish rack in dish pit. Purses/bags on pudding boxes. Drinks on table by gloves. Employee separated all items at time of inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife on cook line stored in space between tables. Employee removed knife and washed at time of inspection. Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels. No trash can at hand wash sink by walk-in cooler. Trash can put by sink at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on 4 door buffet cooler gaskets. Steam table water discolored.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pasteurized liquid egg in walk-in cooler. Corrected On-Site

Basic - Clean utensils stored between equipment and wall. Spatulas in salad prep area. Items washed and relocated at time of inspection. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink on top shelf of fry station cooler. Employee removed drink. Employee drink on shelf by cake mix and over clean equipment and prep table Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meringue topping 60F, approximately 1 hour. Moved to walk-in. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of Oasis cleaner/degreaser not labeled. Employee labeled at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in salad prep area, no hot water.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Outside employee bathroom.

Basic - Hole on ice machine door. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour scoop handle in product. Removed at time of inspection. Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment. Near back door.

Basic - Water leaking from pipe and/or faucet/handle. Behind ice machine. Repeat Violation