CAPTAIN ANDERSON'S MARINA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored with shredded cheese and Mac and cheese on reach in cooler adjacent to deck area. Employee reorganized items appropriately at the time of inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef patties in reach in cooler adjacent to the deck area at 50F. Per operator, food item had been on the cooler for two days.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef patties in reach in cooler adjacent to the deck area at 50F. Per operator, food item had been on the cooler for two days. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in first story bar used to wash dishes. Dishwashing products/equipment removed at the time of inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Diced tomatoes and coleslaw prepared on site on 05/18/2026, not date marked by 05/19/2026. Employee date marked items at the time of inspection. Corrected On-Site

Basic - Standing water and buildup in bottom of the following reach-in-coolers; beer cooler in event center storage room, and first two beer coolers in the second story bar.

Basic - Three carbon dioxide tanks not adequately secured in the following locations; one in the first story bar, one in the soda syrups storage, one outside the dry storage area in the first story.

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna offered raw/undercooked. Raw/undercooked not indicated on menu. Warning - From follow-up inspection 2025-12-30: Observed menus on upper deck tables. Menus do not disclose that seared tuna is raw or undercooked. Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Bucket of sanitizer solution in handwashing sink on cook line. Employee removed during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar.

Basic - Bowl or other container with no handle used to dispense food. Observed bartender use drinking cup as scoop.

Basic - Outer openings not protected with self-closing doors. Door to dip n dots building.

Basic - Uncovered food stored near sink exposed to splash. Ice bin next to hand wash sink at bar.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: ham 53F, turkey 52F, per employee, on make table over night, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: ham 53F, turkey 52F, per employee, on make table over night, see stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue on ice scoop. Employee cleaned scoop at time of inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops stored in water at 72F, employee dumped water and sent items to dish area for cleaning and relocating. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in hot hold oven.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in top of mop bucket in mop sink room.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Previously reacher chili reheating since 9:00am per employee, up to 160F at 11:10. See stop sale.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili reheating since 9:00am per employee, up to 160F at 11:10. See stop sale.

Basic - Exterior door has a gap at the threshold that opens to the outside. Side door to kitchen.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen.