CAPTAINS GALLEY

High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. - From follow-up inspection 2025-07-10: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (51F - Cold Holding); sliced cheese (53F - Cold Holding) cooked sausage patties (47F - Cold Holding); egg whites (49F - Cold Holding) - From follow-up inspection 2025-07-10: Items loaded at 7a Shredded cheese- 46F Sliced ham - 48F Sliced tomatoes- 46F Pico - 43F Sliced cheese - 43F Ambient reading 46F Advise to put on ice until unit is repairedAdmin Complaint Admin Complaint

Intermediate - - From initial inspection : Intermediate - Cutting boards on cook line soiled/ stained. - From follow-up inspection 2025-07-10: Getting a quote today to resurface. Time Extended

Intermediate - - From initial inspection : 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. Informed operator day 1 of hire to review with new employees. - From follow-up inspection 2025-07-10: Observed 4 out of 6 completed, waiting for other employees to come to work this weekend to have it filled out.Time Extended Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Omelet cooler2 not found at 48F ambient temperature. - From follow-up inspection 2025-07-10: Technician was in this morning at to repair the unit but need a thermostat will be back this afternoon noon to repair Time Extended

Basic - - From initial inspection : Basic - Employees with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2025-07-10: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Behind salad cooler next to dish rack. - From follow-up inspection 2025-07-10: Time Extended

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ham 4 oz cooked sausage patties 1 lb egg whites 1 qt sliced cheese 1 lb

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (51F - Cold Holding); sliced cheese (53F - Cold Holding) cooked sausage patties (47F - Cold Holding); egg whites (49F - Cold Holding)

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Flats of eggs pulled at 10:00 Corrected On-Site

Intermediate - Cutting boards on cook line soiled/ stained.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer, showed him how to prime dish machine and to use strip to check sanitizer. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back server station

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. Informed operator day 1 of hire to review with new employees.

Basic - Clean glasses pots and ice buckets not stored inverted or in a protected manner.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Omelet cooler2 not found at 48F ambient temperature.

Basic - Employees with no beard guard/restraint while engaging in food preparation.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Behind salad cooler next to dish rack.

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

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Rear freezer raw chicken over raw fish and grits. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict Warning

Intermediate - No soap provided at handwash sink. At espresso machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Wall behind the slicer and ceiling by the exit.

Basic - Cutting board has cut marks and is no longer cleanable. All throughout.

Basic - Dead roaches on premises. One in back storage room. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Front storage area open drink and pocketbook. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on storage rack by prep station.

Basic - Hole in or other damage to wall. Back storage area

Basic - No handwashing sign provided at a hand sink used by food employees. At espresso machine

Basic - Outer openings not protected with self-closing doors. Exit door

Basic - Raw fruits/vegetables not washed prior to preparation. Reach in cooler, avocados still had the stickers on them.

Basic - Single-service articles improperly stored in storage room, boxes of cups and napkins. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Outside mop sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen.

Basic - Working containers of food removed from original container not identified by common name. Flour mixture at breading station.

High Priority - Dented/rusted cans present. See stop sale. 1 can of kraut 14.4 oz.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine tested at 00ppm for chorine. Operator change bucket and primed, retested at 50 ppm for chorine Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced tomatoes found at 46F cold holding, operator states in cooler over night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes found at 46F cold holding, operator states in cooler over night.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener bade left with food debris. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by walk in cooler used to thaw out frozen steak. Corrected On-Site

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.

Intermediate - No soap provided at handwash sink. No soap at hand wash. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233 All employees card expired in April 2023. Warning

Basic - Bowl or other container with no handle used to dispense food. Oats on cook line had small soufflé cup. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Blueberries in original container on cooks line not washed prior to service. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour at end of cook line in front of prep table.