CAPTAIN D'S #3399

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Chlorine 10 ppm. Operator increased to 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Front counter top butter (67F - Cold Holding);30 minutes Operator placed in cold holding unit. - cook line expo unit raw shrimp (50F - Cold Holding); raw fish (53F - Cold Holding);less than 4 hours. Operator placed in walk in cooler Corrective Action Taken Repeat Violation

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

Intermediate - No soap provided cook line at handwash sink. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling/ceiling tile shows damage or is in disrepair, over r cook line reach in cooler .

Basic - Cook line ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Duct tape used to repair nonfood-contact surface. Cook line reach in cooler and low boy unit.

Basic - Equipment in poor repair. Randell Reach in Cooler gasket turn and M3Turbo Air Reach in freezer gasket torn.

Basic - Food stored on floor. Container of fish stored on walk in freezer floor, .

Basic - Kitchen floor tiles missing and/or in disrepair. Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - expo table by fryers , gasket soiled with food debris,

Basic - Standing water in bottom of kitchen reach-in-cooler.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm. Operator increased 100 ppm.

Basic - Floor not cleaned when the least amount of food is exposed. Admin Complaint

Basic - Wash ware area, cook line and front counter ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats 43-47F placed overnight. Operator instructed reduce amount in front line counter lowboy unit. . Corrective Action Taken

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. Provided operator . Corrected On-Site

Basic - Cook line floor tiles missing and/or in disrepair.

Basic - Cook line reach -in cooler shelves , with rust that has pitted the surface.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack placed in food preparation table,. Back back removed , Corrected On-Site

Basic - Food employee , with no hair restraint while engaging in food preparation. Operator placed hat. Corrected On-Site

Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Objectionable odors in mop sink of the establishment. Repeat Violation

Basic - Standing water in bottom of Randell, kitchen reach-in-freezer .

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler Rice 44F-46F cooling overnight covered , in walk in cooler. Operator instructed to discard. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table shredded cheese containers (50F - Cold Holding) more than 4 hours. Operator instructed to discard and reduce about of stacked containers. Corrective Action Taken

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

Basic - Ice buildup in cook line , reach-in freezer .

Basic - Kitchen floor tiles missing and/or in disrepair, cave molding .

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

Basic - Objectionable odors in wash ware area or other areas of the establishment.

Basic - Reach-in freezer M3 Turbo with rust that has pitted the surface.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen hot holding unit green beans (125F - Hot Holding); 40 minutes . Operator instructed to reheat. Operator reheated to 165F. Corrected On-Site

Intermediate - No soap provided at cook line hand wash sink. Operator restocked. Corrected On-Site

Basic - Dead lizard in glue trap under storage rack. Operator discarded. operator discarded. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing, at food preparation sale, cook line. Repeat Violation

Basic - Equipment in poor repair. Cookline reach in cooler, gasket torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fryers soiled with grease and grime.

Basic - Walk in freezer floor, tiles missing and/or in disrepair.

Basic - Walk-in cooler door with rust that has pitted the surface.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter sour cream (61F - more than 4 hours ); butter (60F - Cold Holding)/3.5hours ; placed on top of ice. Placed more ice for butter and instructed to discard sour team. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cook line cold holding unit Potato soup containers not date marked from 24 hiurs ago,Operator updated. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Cove molding at floor/wall juncture broken/missing.

Basic - Dead roaches on premises. 1- dead roach on floor by storage area, . Operator removed. Corrected On-Site

Basic - Equipment in poor repair. Gasket is torn in kitchen cold holding unit.

Basic - Floor tiles missing and/or in disrepair, in walk in cooler.

Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation Warning - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - Cookline wall soiled with accumulated grease, food debris, and/or dust. Warning - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Repeat Violation Warning - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket inRandel reach in cooler. Low boy unit door not shutting, operator using garbage cam to keep shut, Repeat Violation Warning - From follow-up inspection 2024-07-29: No food is in unit, gasket are on order, Time Extended

Basic - - From initial inspection : Basic - Ice buildup in kitchen reach-in freezer . Warning - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in cookline cold holding unit. Warning - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in wash ware area. Repeat Violation Warning - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - Cookline wall soiled with accumulated grease, food debris, and/or dust.m by fryers. Warning - From follow-up inspection 2024-01-25: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn in cookline reach in cooler . Warning - From follow-up inspection 2024-01-25: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in kitchen reach-in freezer and walk in freezer. Warning - From follow-up inspection 2024-01-25: Time Extended

Basic - - From initial inspection : Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2024-01-25: Time Extended

Basic - - From initial inspection : Basic - Kitchen floor tiles missing and/or in disrepair. Warning - From follow-up inspection 2024-01-25: Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in washware area. Warning - From follow-up inspection 2024-01-25: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter low boy not. butter (44F - Cold Holding); sour cream (67F - Cold Holding);less than 4 hours. Operator Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in kitchen ceiling and above three compartment sink.

Basic - Floor area(s) covered with standing water in dining room area and three compartment sink.

Basic - Food employees with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Box beef fat stored on food preparation area floor.

Basic - Ice buildup in walk-in freezer.

Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Kitchen floor soiled/has accumulation of debris.

Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - fryers soiled with grease and food debris , -walk in cooler soiled with grime.

Basic - Objectionable odors in areas of the establishment, by three compartment sink .

Basic - Open dumpster lid.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheese cake placed in cookline makeline 24 hours ago. 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.

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

Basic - Cove molding at floor/wall juncture by walk in cooler broken/missing.

Basic - Kitchen floor tiles missing and/or in disrepair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers soiled with grease and food debris,

Basic - Objectionable odors in washware area .

Basic - Wall soiled by fryers with accumulated grease, food debris, and/or dust.

Intermediate - Handwash sink used for purposes other than handwashing. Kitchen hand sink used as a dump sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone placed. On top of kitchen make table. Corrected On-Site

Basic - Kitchen floor tiles missing and/or in disrepair. Repeat Violation

Basic - Mop sink wallsoiled with accumulated grease, food debris, and/or dust.

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

Basic - Male food employee with no hair restraint while engaging in food preparation.

Basic - Walk in cooler floor tiles missing and/or in disrepair. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline reach in cooler Batter (58°F - Cold Holding)/20 minutes l recently returned to unit l Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice machine soiled with mold like substance.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Cove molding broken.at front line fryers. -floors tile in walk in freezer.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in freezer gasket soiled with dirt.