CAPTAIN'S CAFE

High Priority - Dented/rusted cans present. See stop sale. 1 Mashed potato granules can dented

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. Walk in cooler; cooked pasta (53F - Cold Holding); cooked chicken (47F - Cold Holding). Per operator foods not portioned or prepared today, in unit more than 4hrs. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler; cooked pasta (53F - Cold Holding); cooked chicken (47F - Cold Holding). Per operator foods not portioned or prepared today, in unit more than 4hrs. See stop sale.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand wash sink next to triple sink

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

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. Operator has 2+ new employees with no food handler certificate. Introduced the Food Employee Agreement form to operator. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Open employee backpack on expo line counter

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked Macaroni and Cheese

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine test kit

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. Manager print and posted Written procedures for cleaning up vomits and diarrhea 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. Macaroni And Cheese

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.