Captain D's Seafood

Hushpuppy mix cold holding in the reach in cooler by the steam well had a temperature of 52 deg f. Fish in the reach in cooler by kitchen door was temped at 49 deg f and 51 deg f. CA: All tcs food cold holding shall be maintained at 41 deg f or below. COS: Fish was discarded during inspection. Suggested putting fish in the reach in cooler under the prep top cooler until the reach in cooler can be looked at. Possible not working. Hushpuppy mix was cooled during inspection. It had been put out by cooking equipment while making hushpuppies. Suggested putting it over ice while cooking, or keeping it in cooler.

Facility does not have a key drop agreement. Facility does not have invoices that show what the delivery temperatures were. CA: The Health Authority may allow a food service establishment to receive deliveries after the business hours of the operation, if the following criterion is found to be in compliance by the Health Authority: The business entity providing key drop deliveries to the establishment shall certify in writing to the establishment that the products delivered will be under its control throughout the delivery process to the establishment, and that all products will be delivered to the establishment during the key drop delivery hours pursuant to the secured access arrangement set by the food service establishment complies. The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3. of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. Will come back on Friday to check on the key drop agreement, and invoices.

Build up of residue on floor under the soda machine in dining area. CA: All physical facilities shall be kept clean. Will check on friday.

Ventilation system in the kitchen missing baffles, and there is smoke build up in the kitchen. CA: Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. Baffles shall be replaced and added by Friday.

Butter and fish ch in the walk in cooler had temps above 41 deg f. Butter ch on counter had temps above 41 deg f. Fish in reach in cooler ch had temps above 41 deg f; CA: All tcs items cold holding shall be maintained at 41 deg f or below; COS: Discarded during inspection.

Okra in the walk in freezer stored uncovered; CA: Unless cooling, all food shall be stored covered; COS: Covered during inspection.

Lemons in the walk in cooler, breading on table, and batter in the stup cooler all stored uncovered. Except when food is cooling, all foods shall be stored in packages, covered containers or wrappings. This will protect from overhead contamination; COS: covered during inspection.

Spray bottles of chemicals stored above pans. Toxic materials shall be stored so they cannot contaminate utensils by storing them separate or in an area that is not above utensils; COS: moved during inspection.

Shelves/racks in the stup cooler by breading station has racks that have build up of food residue (thick). All nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation.

Single-use items stored on floor in the walk-in freezer. All single-use shall be stored 6" off floor; COS: Moved during inspection.

Build up of residue on floor under the soda machine and dry storage area by the register. All physical facilities shall be kept clean and in good repair; COS: Cleaned during inspection.

Observed an open cup filled with liquid in the kitchen stored next to the steam well. Employees shall only consume food only in approved designated areas separate from food prep, serving areas, equipment or utensil areas and food storage areas; discarded during inspection.

Food contact surfaces of all three soda dispensers had a buildup of black residue. All food contact surfaces shall be clean to sight and touch; nozzles removed (cleaned/sanitized) and machines cleaned before can be used again.

Ice on boxes in the walk in freezer. Food shall be protected from contamination by storing food where it is not exposed to contamination; ice to be removed off boxes.

No inspection report hung up in the drive thru window. The most current inspection report shall be displayed for public use.

Outside freezer has a large chunk of ice under unit's fan. (seeming to be from leak). Equipment shall be maintained in a state of good repair.

Nonfood contact surface of soda machine (drop tray) has a build up of black residue. All nonfood contact surfaces shall be cleaned often enough to prevent buildup.

Wall behind cooking stations and wall/floor of walk in freezer have build up of grease and food residue. All physical facilities shall be maintained clean and in good repair; clean with in 72 hrs.

Hushpuppy mix stored next to fryer, and butter and sour cream cold holding on ice were temped above 41 deg f. All tcs food cold holding shall be maintained at 41 deg f or below. COS: Discarded during inspection.

CFSM certificates posted belong to employees that no longer work at the facility. At least one employee that has supervisory and management responsibility shall be a certified food safety manager. CA: PIC is a CFSM, certificate is at house. Will bring and get posted.

Chemical stored on prep table next to food and equipment. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment by locating the poisonous or toxic materials in an area away from food/equipment. COS: Moved during inspection.

Multiple working containers storing food not labeled. Working containers holding food or food ingredients that are removed from their original packages shall be labeled.

Boxes of food in freezer covered in ice. Food shall be protected from contamination by storing the food where it is not exposed to contamination.

Hot water at the handsink takes a long time to reach the sink. All plumbing systems shall be maintained in good repair. CA: Tea dispenser added to the handsink full of hot water. Plumbing shall be fixed to where hot water reaches sink in 15 secs.

Freezer has a large amount of ice in it. Equipment shall be maintained in a state of good repair.

Build up of residue on ceiling and walls. All physical facilities shall be maintained in good repair and cleaned as frequently as necessary to prevent accumulation of residue.