Captain D's

Observed employee drinks without lids on prep surface. Employee drinks in kitchen shall be from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles. COS: PIC discarded drink cups that did not have a lid and a straw.

Observed employee drinks without lids on prep surface. Employee drinks in kitchen shall be from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles

Observed wet wiping cloth stored on prep surface in kitchen. In use wiping cloths shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: Wiping cloth was removed from prep surface and placed in a sanitizer bucket at the appropriate sanitizer concentration.

Observed wet wiping cloth stored on prep surface next to baked potato steamer. In use wiping cloths shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: Wiping cloth was removed from prep surface and placed in a sanitizer bucket at the appropriate sanitizer concentration.

Observed wiping cloth stored on food contact surface of prep table. Observed sanitizer buckets where rags are stored with little to no sanitizer. In use wiping cloths shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: Wiping cloth was removed from prep surface and sanitizer buckets were remade at the appropriate sanitizer concentration.

Observed a knife used for cutting food items in prep area stored upright with the tip of the knife stuck in the top of a box.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food with their handles above the top of the food and container, on a clean portion of the food prep table if the surface is properly sanitized, in running water, in a clean protected location, or in a container of water that is at least 135F.

Observed multiple trays and pans wet stacked in the ware washing area. Dishes and utensils shall be allowed to completely air dry before stacking.

Observed light bulbs in walk-in freezer that were not shatter proof without protective shielding. 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. PIC stated he will be purchasing covers for the light bulbs.

Observed water dripping from and condensing on air conditioning vents in front service area. Observed water sitting in light fixture next to the vents. Heating, ventilating, and air conditioning systems shall be designed and installed so that vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.

Observed cocktail sauce and tarter sauce in front self serve area stored above 41F. COS items were disposed of.

Observed damaged ceiling tiles in front food service area and in kitchen area. Observed black mildew like substance on vents in kitchen area. This is a repeat from 3 prior inspections.