Captain D's Seafood #3580

Observed during the course of this inspection that the facility had ice buckets stored on top of a table with debris buildup on it, and that the facility microwaves displayed old food buildup on the inner ceiling. COS: Items were cleaned and sanitized when identified. CA: Glynn Eh instructs management to ensure that all food contact surfaces and storage areas are clean to sight and touch as well as sanitary.

Observed during the course of this inspection that a staff member took a cell phone call with gloves on and a staff member arrived to work and both attempted to perform food prep duties without washing their hands and using new gloves. COS: Glynn EH instructed staff members to properly wash their hands and apply new gloves before engaging in food prep activities. CA: Glynn EH instructs management to train staff that any time they touch a source of contamination such as an cell phone, or first arrive to work, and any time they re-enter the kitchen from performing other task that they need to wash their hands and apply new gloves before beginning to work with food.

Observed during the course of this inspection that the facility had a container of Mayonnaise in the walk in cooler that had mold like buildup on the inner surface of the lid and the container. COS: Mayo was discarded. CA: Glynn EH instructs management to ensure that all foods provided to guest or used as ingredients for dishes are safe for use and discarded if found not to be.

Observed during the course of this inspection that the facility had a reach in cooler holding fish filets above 41 deg f. COS: Glynn Eh instructed staff to discard out of temp foods. Staff complied. CA: Glynn Eh instructs management to not use the reach in cooler unit until repairs are made and it is capable of storing TCS food items such as fish filets at temps of 41 deg f or below.

Observed during the course of this inspection that the facility was found in violation of proper handwashing technique, proper sanitizer levels at the 3 comp sink, proper monitoring of food temps in storage as well as proper monitoring of contaminated food in the walk in cooler. CA: Glynn EH instructs upper management and ownership to ensure that all active management and the "Person in Charge" (PIC) are properly trained in their responsibilities as it relates to preventing foodborne illness. Upper Management and ownership need to ensure that "PIC's" understand that monitoring the conditions in the facility and performing corrective actions are their primary responsibility.

Observed during the course of this inspection that a staff member was eating a full plate of food in the drive thru food service area while serving guest. CA: Glynn EH instructs management to train staff that food is only to be consumed in the designated areas separate from food prep and service areas.

Observed during the course of this inspection that the facility handwashing sink in the main kitchen and women's restroom either weren't supplied paper towels(Kitchen) or couldn't properly dispense the paper towels(Restroom). COS: Glynn Eh instructed PIC to supply supplemental paper towels. Management complied. CA: Glynn Eh instructs management to ensure that all handwashing sinks in the facility are supplied paper towels for hand drying.

Observed during the course of this inspection that the facility 3 compartment sink was not properly dispensing sanitizer(0ppm). The sanitizer container was "Bone Dry". COS: Management supplied a new container of sanitizer and Glynn EH verified the concentration. CA: Glynn EH instructs management to ensure that sanitizer machines are properly supplied sanitizer and the concentration is appropriate for the chemical. (Quat 150-200ppm is ideal)

Observed during the course of this inspection that the facility had an laminated instructional manual detailing food prep activities in the main kitchen that displayed significant old food buildup on it. CA: Glynn EH instructs management to ensure that all food contact surfaces/equipment are clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had multiple buckets of sanitizer cloths and solution on the tops of counters/prep top cooler as well as a container of magic erasers containing chemicals stored above single use wipes and handwashing soap stored over "Bag In Box" drink packages and "Gorilla Glue" on top of a cut glove. COS: Chemicals were relocated when identified. CA: Glynn EH instructs management to ensure that all potentially toxic chemicals are stored in areas where they do not pose a contamination risk to food, equipment, prep areas, and single service items.

Observed during the course of this inspection that the facility had multiple non food contact surfaces of equipment that displayed significant buildup of old food residues and mold-like buildup on them such as the walk in cooler fan blade guards, and shelving in the walk in cooler and throughout the main kitchen and dining room. CA: Glynn EH instructs management to ensure that non food contact surfaces of equipment are cleaned often enough to prevent the buildup of old food residues and mold-like buildup.

Observed during the course of this inspection that the facility had a reach in cooler holding fish filets above 41 deg f as well as cole slaw on an ice bath at temps of 50 deg f. COS: Glynn Eh instructed staff to discard out of temp foods. Staff complied. CA: Glynn Eh instructs management to not use the reach in cooler unit until repairs are made and it is capable of storing TCS food items such as fish filets at temps of 41 deg f or below.

Management retrained staff on site about the appropriate ice bath protocol of using ice and water and not just ice.

Observed during the course of this inspection that a chicken finger was being stored under the heat lamp at 115 deg f. COS: Out of temp TCS food was discarded. CA: Glynn EH instructs management to ensure that staff are monitoring foods under hot hold at the heat lamp area and foods that are found to be being held at temps below 135 deg f are discarded.

Observed during the course of this inspection that the facility has a plan for bodily fluid incidents but was not keeping the necessary clean up chemical in supply inside the store. CA: Glynn EH instructs management to acquire the appropriate chemical ASAP or to acquire a new bodily fluid clean up kit with a new chemical that is approved to kill norovirus.

Observed during the course of this inspection that both facility drink machines as well as all three microwaves displayed significant buildup on food contact surfaces of the equipment. COS: Management cleaned and sanitized surfaces when identified. CA: Glynn EH instructs management to ensure that the food contact surfaces of all equipment are cleaned and sanitized often enough to keep them clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility ice machine in the main kitchen displayed severe black buildup on multiple internal food contact surfaces. COS: The machine was removed from service and management cleaned and sanitized all internal surfaces. CA: Glynn Eh instructs management to ensure that the internal surfaces of the ice machine are cleaned and sanitized often enough to ensure they are kept clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had multiple buckets of sanitizer cloths and solution on the tops of counters/prep areas as well as a container of sanitizer solution stored above paper towels. COS: Sanitizer chemicals were relocated when identified. CA: Glynn EH instructs management to ensure that all potentially toxic chemicals are stored in areas where they do not pose a contamination risk to food, equipment, prep areas, and single service items.

Observed during the course of this inspection that the facility had boxes of food in the walk in freezer stored underneath ice drips. It was also observed that foods in cooling units were being stored inside of units with excessive condensation drips. CA: Glynn EH instructs management to ensure that packaged foods are not stored underneath drip hazards.

Observed during the course of this inspection that the facility had multiple non food contact surfaces of equipment that displayed significant buildup of old food residues on them such as the fryers, and shelving throughout the main kitchen. CA: Glynn EH instructs management to ensure that non food contact surfaces of equipment are cleaned often enough to prevent the buildup of old food residues.

Observed during the course of this inspection that the facility had a damaged collapsing vent/ceiling tiles in the dining room along with multiple tiles that displayed water damage/ mold like buildup on them.

The facility had multiple walls in the main kitchen that displayed dirt/dust/old food debris buildup on them as well. CA: Glynn EH instructs management to have the collapsing ceiling tiles and vents repaired ASAP and ensure that the area is closed for guest seating.

Glynn EH instructs management to schedule a deep clean of the main kitchen area and to ensure that the area is being cleaned often enough to prevent the buildup of the severe levels of dirt/dust/old food debris.

Observed fish in walk in freezer and a steam well with food stored uncovered at the time of this inspection. COS: Facility removed the fish and covered the steam well. CA: Facility must ensure that stored food remains covered at all times.

Observed surface cleaner stored in an unlabeled bottle in the kitchen at the time of this inspection. COS: Facility labeled the bottle. CA: Facility must ensure that all chemicals are clearly labeled.

Observed significant buildup on and around both fryers at the time of this inspection. CA: Facility must ensure that non-food contact surfaces are cleaned frequently enough to prevent buildup.

Observed time as a public health control coleslaw stored by the kitchen heat lamps above 41F without a time and temperature log. COS: Management discarded the coleslaw. CA: Facility must ensure that foods stored using time as a public health control are logged to keep track of temperature and when it must be discarded.

Observed fish stored uncovered in a reach in cooler and prep top cooler at the time of this inspection. COS: Management covered the stored fish. CA: Facility must ensure stored food remains covered at all times.

Observed water dripping from the ceiling vent into the kitchen food prep and storage areas at the time of this inspection. CA: Facility must ensure that water falling from the ceiling does not fall on and contaminate the food.

Observed facility did not have any non water damaged chemical sanitizer test strips at the time of this inspection. CA: Management stated the facility will order new test strips.

Observed various foods in the main kitchen reach in coolers and reach in freezers at the time of this inspection. CA: Ensure foods are properly stored and covered to prevent contamination.

Observed ice buildup on boxes stored under the cooling unit of the walk in freezer at the time of this inspection. CA: Ensure food stored in the walk in cooler does not come into contact with water or ice.

Observed during the course of this inspection that non food contact surfaces such as the inside of cabinets and open storage units displayed a significant amount of dirt/debris buildup throughout the entire facility. CA: Ensure non food contact surfaces are free of free of an accumulation of dust, dirt, food residue, and other debris.

Observed that facility had no covered trash cans in the women's restroom at the time of this inspection. CA: Ensure that covered trash cans are provided in the women's restroom.

Observed during the course of this inspection that the facility had multiple microwaves displaying old food buildup on the inner food contact surfaces. COS: Management cleaned and sanitized the surfaces. CA: Management stated that staff will be trained to clean and sanitize the surfaces as often as necessary to provide a clean and sanitary surface.

Observed during the course of this inspection that the facility drink machine located closest to the drive thru displayed significant buildup on a food contact surface. COS: Management removed that machine from service and instructed staff to make drinks at the sanitary drink station located in the main dining room. CA: Management stated that the machine will not be used until it has been cleaned and sanitized and staff will be trained to clean and sanitize the machine at an increased frequency to provide a sanitary surface.

Observed during the course of this inspection that the facility had dead pest located in cabinets underneath the drink station in the main lobby. CA: Management stated that these areas would be cleaned and pest activity monitored and treated when necessary.

Observed during the course of this inspection that non food contact surfaces such as the inside of cabinets and open storage units displayed a significant amount of dirt/debris buildup throughout the entire facility. CA: Management stated that the cleaning procedures will be updated to increase the frequency of cleaning and that a deep cleaning will be conducted to address the areas of immediate need.

Observed during the course of this inspection that the facility bathrooms displayed significant buildup on multiple Plumbing fixtures and sinks in both the men's and women's bathrooms. CA: Management stated that they will increase the cleaning frequency of the bathrooms and repair/replace equipment that cannot be cleaned.

Observed during the course of this inspection that the facility had no covered trash can in the women's restroom. CA: Management stated that a covered trash can will be supplied to the women's restroom.

Observed during the course of this inspection that the facility outside storage units for trash and grease had open lids keeping the refuse unprotected from the outside environment. CA: Management stated that staff will be trained to keep these units closed to protect the refuse and keep from creating a public health nuisance.

Observed during the course of this inspection that the facility main kitchen had multiple areas where the floor coving was damaged and in disrepair creating holes in the wall. CA: Management stated that repairs will be scheduled.

Observed during the course of this inspection that in the main dining room there was old food inside of the seating booths and on the floors as well as significant food buildup on multiple walls in the main kitchen area. CA: Management stated that they will increase the overall and deep cleaning of the facility to address these issues.