CAPTAIN D'S

Observed coleslaw within ice bath in front of heat lamp at 41F or above. Employee mentioned they had prepared the coleslaw about an hour prior. When lifted from station there was ice located under the pan, but not sufficient to maintain temperature.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Corrective action: Due to timeframe, had employee place the coleslaw within walk in cooler to reduce bring back down to 41F or below. PIC mentioned the station usually has more ice to maintain coleslaw old. Advised to monitor area and if temperatures are unable to be controlled to find a new location for the coleslaw or place item under Time as a Public Health Control.

Observed no handwashing cleanser at the handsink next to fryers.

511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Corrective action: PIC replaced hand cleanser.

Observed mold-like substances within ice machine.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Corrective action: Discussed with PIC to deep cleaned the ice machine as soon as possible and to increase cleaning frequency.

Observed no employees within facility that were working with food wearing hair nets.

511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Corrective action: PIC gave each employee a hair net to wear.

Observed employee with apple watch handling raw fish.

511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Corrective action: Discussed with employee they cannot wear anything in their hands or arms aside from a wedding band when preparing food.

Observed hood vent missing panels.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Corrective action: Discussed with PIC to have hood vent panels replaced.

Observed encrusted grease accumulation amongst the exterior of the fryers.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Corrective action: Discussed with PIC, to have encrusted accumulation cleaned and removed.

Observed Excess debris building up across facility; specially under equipment, between floor tile gaps and corners.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Corrective action: Discussed with PIC to clean up all areas as soon as possible and increase frequency of clean up.

Observed floor tiles broken and gaps requiring re-grouting within the kitchen.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Corrective action: Discussed with PIC to have broken floor tiles repaired and gaps between tiles re-grouted to prevent debris accumulation.

EHS observed food debris in double/2-door REF/Freezers around gaskets and bottom of reach in freezer.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to have unit cleaned. This must be corrected by 3/12/25

EHS observed panel around WIF door broken and not sealed. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. Informed PIC to have WIF panel repaired or replaced. This must be corrected by 3/12/25

EHS observed baked potatoes in warming cabinet with temps between 123-125 degrees Fahrenheit. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

PIC placed baked potatoes back in steamer. This was COS.

Facility participates in Key Drop Deliveries. EHS observed invoices provided lacking temperatures and key drop agreement

(f) Monitoring of Receiving during Non-Operating Hours. Employees are verifying that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees' observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf Informed PIC to speak with food service company to ensure that temps are being taken. This must be corrected by 3/7/25

EHS observed hand sink near fryers with food debris on inside of sink. (green beans and other food substances) 2. A handwashing facility may not be used for purposes other than handwashing. Pf Informed PIC to ensure that hand sink is only being used for hand washing purposes. EHS informed PIC to have sink cleaned. This must be corrected by 3/6/25

EHS observed food items in double/2-door reach in freezer and REF without coverings (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; PIC covered food. This was COS.

EHS received a complaint on 3/4/25. A customer had black substances in coke (Dr.Pepper). EHS asked PIC to twist off nozzles for drink machine. EHS observed black like particles on nozzles. (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. EHS informed PIC to have clean all nozzles again. This must be corrected by 3/6/25

Upon walking to the back of kitchen, EHS observed water spraying across dish pit area. PIC stated that the sprayer busted and hasn't had time to repair yet. EHS observed water spraying from bottom of sprayer where it attaches to sink. (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. PIC is to have sink sprayer repaired. This must be corrected by 3/10/25

EHS observed broken floor tiles in cook/prep/fryer area. Floor tiles were repaired on last follow up however they are broken again. EHS asked PIC what's making the tiles crack and break, PIC did not have an answer. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. Informed PIC to have floor tiles repaired. This must be corrected by 3/12/25

EHS observed walls behind fryers greasy food splatter. PIC stated that hood system was just cleaned. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Informed PIC to have walls cleaned. This must be corrected by 3/7/25

EHS observed stained ceiling tiles above fryers in main kitchen. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Informed PIC to have ceiling tiles cleaned or replaced. This must be corrected by 3/12/25

EHS observed broken splash guard on prep top cooler. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. PIC is to have splash guard repaired. This must be corrected by 3/7/25

EHS observed food debris under splash guard for prep top cooler unit near heat lamp in main kitchen (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC cleaned unit. This was COS.

EHS observed food build up and debris on shelving where microwaves are placed in main kitchen. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to have microwave area cleaned and at a frequency to avoid buildup. This must be corrected by 3/10/25

EHS observed a white substance or food debris in gaskets in 2-door double REF/reach in freezer. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to clean unit. This must be corrected by 3/7/25

EHS observed grease build up on fryers. It has encrusted on back of fryers. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to have fryers cleaned. This must be corrected by 3/10/25

EHS observed broken splash guard on prep top cooler. When EHS went to open prep top cooler, splash guard was missing a nail. 6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Informed PIC to have like splash guard covering repaired or replaced. This must be corrected by 12/26/24

EHS observed food debris under splash guard in prep top cooler. EHS also observed in REF of prep top unit with food debris and spillage 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC informed EHS to remove all food items from prep top cooler and clean both portions.

EHS observed baked potatoes in warming cabinet with temps between 80-123 degrees Fahrenheit. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Employee tossed food, since food was prepped at 9am. This was COS.

EHS observed hand sink near drive through window with out hot water. EHS went to turn on hot water and no water came out. (c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf Informed PIC to have hot water at hand sink repaired. This must be corrected by 12/16/24

EHS observed food items that were hot holding steam well with out coverings. EHS also observed flour stored above fryers directly under ceiling with out coverings.

(iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Informed PIC to have things covered. This must be corrected by 12/12/24

EHS observed food items in REF/Reach in freezer combo unit without coverings. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Informed PIC to place coverings on food. This must be corrected by 12/12/24

. When EHS temped food and asked the name of product, PIC informed EHS that fish was old, and it was previously used today. There was no prep/discard date on fish.

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; PIC tossed fish. This was COS.

Upon entering kitchen, EHS observed open container of dawn dish soap stored on cutting board of prep top unit. Prep top unit was open.

511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

Employee removed soap before EHS could address. This was COS.

EHS observed one male employee (PIC) with facial longer than one half inch. (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. PIC informed EHS that they didn't have anything to restrain hair. EHS informed PIC that hair restraints must be worn and suggested obtaining them. This must be corrected by 12/12/24

Upon entering facility, EHS observed clogged hand sink in main kitchen. EHS then observed employee take toilet plunger to remove water. When General manager arrived at store, they opened pipes for sink to drain. (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

PIC stated that sink is always clogged. EHS informed PIC to have sink repaired. This must be corrected by 12/17/24

EHS observed water spraying out at 3C sink. There was a missing hot water handled. (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Informed PIC to have 3C sink repaired. This must be corrected by 12/17/24

Observed facility's need to clean all areas(inside and out) of equipment throughout the facility(cold holding units, fryers) from food debri and built up grease.

2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to have all equipment cleaned. This must be corrected by 12/16/24

EHS observed broken floor tiles in cook/prep/fryer area that is starting to collect water. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. Informed PIC to have broken tiles repaired. This must be corrected by 12/19/24

Observed walls behind hood vents with food splatter and grease build up. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Informed PIC to have walls cleaned. This must be corrected by 12/17/24

EHS observed ice buildup around WIF door in main kitchen. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Informed PIC to have ice removed. This must be corrected by 12/16/24

EHS observed current inspection score was not posted for public viewing in dining area. A inspection report from 2022 was posted.

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Informed PIC to have inspection report posted. This must be corrected by 12/13/24

EHS observed drink machine near drive through window with a leak that causes an odor in drive through area. General manager stated that leak was reported and there is a drainage issue.

(6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule Informed PIC to have drainage issue fixed

EHS observed missing covering/door on hot holding/warming cabinet in main kitchen area. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed items stored uncovered in various units throughout the facility (units on the prep line and walk in freezer). (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. EHS informed PIC that all items must be stored covered to prevent contamination.

Observed items in the salad prep top not labeled with the prep/discard date. g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.

5. The requirements in paragraphs 1 and 2 of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request.

6. The requirements in paragraphs 1 and 2 of this subsection do not apply to shellstock.

7. The requirement in paragraph 2 of this subsection does not apply to the following foods prepared and packaged by a food processing plant inspected by a Health Authority:

(i) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 110 Current good manufacturing practice in manufacturing, packing, or holding human food;

(ii) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano;

(iii) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack;

(iv) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk;

(v) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods;

(vi) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami; and

(vii) Shelf stable salt-cured products, such as prosciutto and Parma ham. EHS informed PIC that items are to labeled with the prep date/discard date if they are held over 24 hours.

Observed ice building around the walk in freezer door. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC of the need to remove ice and find the underlying issue.

Observed facility's need to clean all areas(inside and out) of equipment throughout the facility(cold holding units, fryers, prep tables) from food debri and residues. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS informed PIC of the need to clean.

Observed facility's need to clean ceiling tiles, vents, and portions of steamer from mold accumulation and clean grease buildup behind the fryers. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to clean the areas ASAP.

Observed water damaged cabinetry in the front service area and dining room. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. EHS informed PIC of the need to have the cabinetry replaced.

Observed employee drink cup stored in the freezer on the prep line beside facility items. (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

EHS informed PIC that employee items are to be stored separate to prevent contamination.

Observed missing light covering on fixture above the hot holding well. i) Light Bulbs, Protective Shielding.

1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if:

(i) The integrity of the packages cannot be affected by broken glass falling onto them; and

(ii) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened.

3. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. EHS informed PIC of the need to replace the light covering to prevent potential shattering of bulbs over the food.

Observed multiple food items stored uncovered in the 2 door freezer and hushpuppy mix in the reach in cooler. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. EHS informed PIC of the need to cover the items to prevent contamination.

Observed lead at the base of the ice bin(catch bucket underneath), causing water to pool on the floor once the bucket is filled. Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC of the need to repair the ice bin.

Observed ice build up around the walk in freezer door frame and damaged panel along the inner door of the walk in freezer. 6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC of the need to repair the noted area.

Observed facility's need to clean all areas(inside and out) of equipment throughout the facility(cold holding units, fryers, prep tables) from food debri and residues. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS informed PIC of the need to clean.

Observed facility's need to clean the dining room tables as visible food debri and residues were present at opening. d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed PIC of the need to complete a thorough cleaning of all areas throughout the facility.

Observed physical facility in need of cleaning in the food prep/storage areas from food, grease, and debri accumulation. 5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to clean.

Observed water damaged cabinetry around the ice bin near the drive thru window. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. EHS informed PIC of the need to repair the cabinetry.

Observed facility's need to clean ceiling vents and tiles or replace if they can not be cleaned. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to clean/replace the noted items throughout the facility.

Observed sour odor near the handsink near the front counter. 5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS was unsure of the source of the odor; informed PIC of the need to clean thoroughly and determine the odor source.

Observed missing light covering on fixture above the hot holding well. i) Light Bulbs, Protective Shielding.

1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if:

(i) The integrity of the packages cannot be affected by broken glass falling onto them; and

(ii) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened.

3. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. EHS informed PIC of the need to replace the light covering to prevent potential shattering of bulbs over the food.

Observed no hot water available at all handsinks(75-95F, then dropping); hot water at prep sink at 95(PIC adjusted hot water and sink got to 111F), water then began dropping again. (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. EHS informed PIC to contact the servicing company for the hot water heater; PIC contacted company will EHS was on-site.

Observed facility's need to clean all areas of equipment throughout the facility(cold holding units, fryers, prep tables). 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS informed PIC of the need to clean.

Observed physical facility in need of cleaning in the food prep/storage areas from food and grease accumulation. 5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to clean.