Captain D's #3803

Observed broken tiles and gaping hole in between the stairs that take you to the basement where dry storage is kept. All physical facilities shall be maintained in good repair. Get tiles on stairs repaired to avoid injury.

Observed shredded Cheese 46°F and cut lettuce 46°F inside the prep top cooler. Ambient air temperature of the unit is 45°F. Observed air escaping along the side corners and heavy condensation along the top of the unit's door. 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 or below. Food discarded.

Observed broken tiles and gaping hole in between the stairs that take you to the basement where dry storage is kept. All physical facilities shall be maintained in good repair. Get tiles on stairs repaired to avoid injury.

Observed a box of small foam bowls being stored on the floor in the basement storage area. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; and at least 6 inches (15 centimeters) above the floor. Remove box off of the floor and place them at least 6" above the floor.

Observed the spill tray at the drink machine in the drive thru soiled with a thick slimy black substance along the edges. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the spill tray frequently to avoid accumulations.

Observed broken and loose tiles on the stairs that take you to the basement where dry storage is kept. All physical facilities shall be maintained in good repair. Get tiles on stairs repaired to avoid injury.

Observed a container of lobster meat (50F) being stored in the prep top cooler above 41F. 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. The Person in charge states the lobster meat was placed inside the prep top cooler this morning upon arrival. Corrected on Site (COS): The Person in Charge (PIC) voluntarily moved the container of lobster meat to the walk in cooler.

Observed an instrument used for scraping inside of the handwashing sink in the main kitchen area. A handwashing facility may not be used for purposes other than handwashing. Handwashing sink can only be used for handwashing.

Observed no paper towels at the hand sink in the front food service area. All hand sinks must be supplied with paper towels. Corrected On Site (COS): Paper towels placed at the hand sink location.

Observed an employee filling water inside a plastic pitcher at the hand sink in the front food service area. Hand sinks are only to be used for hand washing. Hand sinks are not allowed to be used for any other purposes. Use the sink in the main kitchen area to fill the water inside the plastic pitcher. Corrected on Site (COS): Employee moved the pitcher from the hand sink.

Observed employee cooking/working the fish fryer with a watch on their wrist. 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. Employee removed their watch.

Observed the spill tray at the drink machine in the dining room soiled with a thick slimy black substance along the edges. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the spill tray frequently to avoid accumulations.

Observed no paper towels in the dispenser in the women's restroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: individual, disposable towels; a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device. Add paper towels in the women's restroom.

Observed a package of shortening being stored with the bag and box cut open. Food shall be stored in containers, packages, or wrapped to avoid it being exposed to contaminants. Store the shortening in an appropriate packaging.

Observed a box of single-use lids being stored in the box on the floor in the basement. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; and at least 6 inches (15 centimeters) above the floor. Remove box off of the floor and place them at least 6" above the floor.