CAPRI RESTAURANT

Observed hand sink being used as dump sink at front service counter. Discussed hand sinks are to be used for hand washing only. CA: Hand sinks are for hand washing only, no other use.

Observed inspection report on shelf, not readily visible (behind decorations and commercial spices). CA: Most recent inspection report must be visible to consumers at all times. COS: PIC shifted decorations around to make inspection report of 67 visible. Most recent inspection from 12/4/25 was provided to be displayed at inspection.

Observed employee personal drinks stored incorrectly in RIC. CA: Employee personal items must be stored in order to prevent contamination of facility food or equipment.

Observed several canned foods with dents/damage to hermetic seal, and possible rust spots on top portions of canned items. Observed mold-like growth on whole tomatoes on storage shelving. CA: Cans must not have any damage to hermetic seal or large dents/damage to body of can, or rust on any portion of can. Food must not show any signs of spoilage. COS: PIC removed cans with damage and rust, and box of tomatoes, to be discarded.

Observed potentially hazardous TCS food items improperly cold holding above 41 degrees F on counter. CA: All cold held TCS foods must be 41 degrees F or below. COS: Canned mushrooms were out less than 4 hours and were moved to RIF to rapidly cool. Ranch, salad dressings, and milk were left in front counter RICs, with temperature turned down (temps went higher and contents of RICs were discarded). Chili was moved from RIC to counter, intending to be reheated. Chili was moved to steam well to reheat.

Observed employee personal drink (open can) on prep top surface. CA: All employee personal drinks must be stored in a single use cup with a lid and straw, pulled from facility. COS: Employee discarded drink.

Observed gravy cooling on counter in a tightly lidded container, temping 101 degrees F. CA: Cooling food should be vented to allow for proper cooling. Once cooling food hits the first critical control point, active cooling measures must be taken. COS: Gravy was uncovered and moved to cooler to actively cool.

Observed evidence of rodent activity in main kitchen area (under back prep area and 3 compartment sink). CA: Proper measures must be taken in order to prevent pest activity, and must be kept clean.

Observed interior and exterior or coolers, hood vent system and floors and walls with heavy amounts of dirt accumulation, food debris and grease build up. CA: All nonfood contact surfaces must be maintained clean and free of accumulations.

Observed employee personal items stored on prep top surface. CA: All employee personal items must be kept in a designated area in order to prevent potential contamination of food or equipment. COS: PIC moved personal items to designated area.

Observed sliced tomatoes held on counter at 68 degrees. CA: All TCS food must be held at 41 degrees or less. COS: Tomatoes were discarded over 4 hours.

Observed inside of ice machine not cleaned to site and touch. CA: Food contact surfaces must be cleaned at a frequency needed to be clean to site and touch. COS: PIC cleaned inside of ice machine (LID) at inspection.

Observed made in house gravy, thousand island and ranch dressings with no date mark held over 24 hours. CA: All TCS foods held over 24 hours must be date marked. COS: Food items dicarded

Observed improper separation of raw animal foods and fully cooked ready-to-eat foods in the reach-in coolers; raw shell eggs were stored on top of a pa of lemon pie, raw beef hamburger patties were stored on top of sliced bologna and raw chicken was stored on top of raw bacon. CA: Employee relocated all items so they were stored based on minimum internal cook temp.

Observed multiple time/temperature control for safety (TCS) foods improperly cold holding above 41° on the counter top (shredded cheese, raw bacon, sliced cantaloupe). See temp log. CA: Per employee, items had been out for less than 4 hours and were moved to the freezer to rapidly cool. Discussed keeping these items cold held or adding them to the TPHC procedure.

Observed food contact surface (soda fountain nozzles) not clean to sight and touch. CA: Per PIC, nozzles are removed for cleaning every other week. PIC removed nozzles for cleaning and discussed increasing the frequency of routine cleaning.

Observed multiple foods held past their 7 day date marked expiration (tuna salad prepped 5/22, city ham opened 5/27, sliced deli ham opened 5/23, sliced deli turkey opened 5/27). CA: Employee discarded all expired items.

Observed multiple foods held past their 7 day date marked expiration (tuna salad prepped 5/22, city ham opened 5/27, sliced deli ham opened 5/23, sliced deli turkey opened 5/27). CA: Employee discarded all expired items.

Observed the nonfood contact surfaces of equipment not kept clean (exterior of equipment and countertops and interior of coolers and microwave). CA: Equipment needs to be deep cleaned and moving forward increase the frequency of routine cleaning.

Observed physical facilities not maintained in good repair; floors/walls/ceiling tiles have dust/grease/debris build up. Vent cover is missing on ceiling above clean dish storage were dust and grease build up is significant. CA: Physical facilities need to be deep cleaned and moving forward increase the frequency of routine cleaning.

Observed improper storage of employee personal items; purse and jacket stored directly on top of onions. CA: Employee relocated personal items.

Observed scoop handle for sugar in contact with food in the container. CA: PIC adjusted scoop to be handle up

Observed hood vent area and surrounding ceiling areas with excessive amounts of grease. CA: PIC will have third party company come clean vents asap and ensure vent is working properly to avoid smoke and grease accumulation in the facility.

Observed employee personal items stored in coolers. CA: PIC will have container labeled "personal items" and stored to prevent contamination

Observed multiple time/temperature control for safety (TCS) foods improperly cold holding above 41° F in multiple coolers. Front service area reach-in cooler (silver): barbecue sauce- 45F; ranch- 51F; blue cheese- 47F; ambient temperature of 46F. Main kitchen reach-in cooler: gravy- 47F; shredded cheese- 46F; cake w/ whipped topping- 45F; raw eggs- 51F; ambient temperature of 46F. Prep top cooler: cut lettuce- 57F; diced tomatoes- 50F; sliced tomatoes- 60F. See temperature chart. CA: Discussed with PIC. All items had been held for more than 4 hours and were discarded. Educated PIC on keeping items on prep top cooler on Time as a Public Health Control. Two reach-in coolers that were not holding at 41° F or below must be serviced and cannot be used for TCS food until rechecked by Health Department.

Observed sanitize compartment of three-compartment sink being used to store dirty dishes and for thawing raw meat. CA: Discussed with PIC that rinse and sanitize compartments of three-compartment sink are food contact surfaces and should be maintained clean to sight and touch. Sanitize compartment should only be used for sanitizing clean dishes. Food employee immediately removed meat that was thawing, removed all dirty dishes, and cleaned and sanitized compartments.

Observed drink nozzles of front service area drink machine with visible build-up. CA: Discussed with PIC that drink nozzles should be cleaned and scrubbed to remove all growth and debris. PIC removed drink nozzles to be cleaned and sanitized.

Observed microwave not cleaned at a frequency necessary to maintain clean to sight and touch. CA: Informed PIC that microwave should be cleaned and sanitized.

Observed improper vertical separation of raw meats in the reach-in cooler and raw meat and fully cooked food in the freezer; opened packages of raw beef were stored above raw bacon in the cooler and bags of raw steak were stored above tater tots in the freezer. CA: PIC will re-organize cooler and freezer so that raw and fully cooked foods are properly stored based on minimum internal cook temp.

Observed potentially hazardous TCS foods (ham, cooked mushrooms, smoked sausage, shredded cheese, salsa, hot dogs, raw chicken, tuna salad, chicken salad, egg salad, italian dressing) in two of the reach-in coolers improperly cold holding above 41 degrees Fahrenheit. CA: Discussed with PIC. Food was out of temperature for greater than 4 hours and was discarded. These coolers will not be used to hold TCS foods until serviced by a licensed technician and re-checked by health department.

Observed potentially hazardous TCS foods held using time as a public health control that were not marked with a discard time or initial temperature. Observed employee move cheese from cold holding to time procedure without verifying initial temperature. The cheese was 46F when the time procedure started. CA: Discussed with PIC. Any TCS foods held under TPHC must have an initial start temp of 41F or below. Discard time needs to be labelled. Employee discarded cheese.

Observed an open beverage container on a food prep counter next to clean mugs. Observed employee personal drink and cell phone stored on prep counter. CA: Discussed with PIC. Employee personal drinks must be in a single use cup with lid and straw and stored in designated area for employee personal items. Drinks and cell phone were relocated.

Observed employee preparing food with no hair restraint. CA: Discussed with PIC. There are no hair restraints in the facility. PIC needs to ensure approved hair restraints are available for employees.

Observed old inspection report displayed and not the current report with a score of 81. CA: Discussed with PIC. When the new inspection report is received it will immediately be displayed.