CAP'S PLACE

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.

Basic - Cutting board has cut marks and is no longer cleanable at cookline in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Large chest freezer door gasket.

Basic - Food stored on floor. Observed case of potatoes stored on floor in the kitchen.

High Priority - Spray hose at dish sink lower than flood rim of sink in warewash area. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/24. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips

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. Not all complete

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips

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. Form emailed

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. At salad cooler, blue cheese dressing (59F - Cold Holding); sour cream (59F - Cold Holding); cut tomato (59F - Cold Holding). Item stored in cooler overnight. Items discarded. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad cooler, blue cheese dressing (59F - Cold Holding); sour cream (59F - Cold Holding); cut tomato (59F - Cold Holding). Item stored in cooler overnight. Items discarded. See stop sale.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad bar reach in cooler; buttermilk (48°F - Cold Holding). Operator stated being held less than 2 hours, moved to walk-in cooler. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. At salad bar reach in cooler. Operator removed water, cleaned and sanitized. 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....clam chowder, gravy , sauce , garlic butter , pasta,salsa it was prepared Saturday at walk in cooler ,reach in cooler . Operator date marked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled...bleach spray bottle. Operator labeled. Corrected On-Site

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

Basic - Stored food not covered....garlic butter, clam chowder , soup at walk in cooler . Operator covered . Corrected On-Site