Captain Joe's Seafood Restaurant

Observed chicken being cooked to below 165F and placed in metal pan. Employee stated that the chicken was being cooked to use in chicken salad.

Corrected on site by placing back on grill and cooking further.

Observed Sliced tomatoes, diced tomatoes, cooked macaroni & cheese, cooked broccoli, and sour cream stored in prep top cooler above 41F. TCS items were discarded and unit will not be used until repaired

Observed seafood batter stored on cutting board above 41F. I've in ice bath was melted and not touching pan

Observed TCS foods held above 41F on salad bar and sandwich cooler.

Observed containers of cole slaw prepared on 8/30 were not discarded. Corrected on site by discarding.

Observed items stored on salad bar above 41F. Employees stated that items were prepped late this morning and early afternoon. Temperatures may be a result of these items not having enough time to cool after being prepped. Ice was placed under TCS foods except for cut cabbage and temperature appeared to decrease.

Observed items in prep cooler next to grill held above 41F.

Observed seafood batter stored on ice bath on prep cooler above 41F. Ice was completely melted.Ice was replaced and temperature decreased.

Observed ham & green bean soup held in bain marie type warmer below 135F. There was no water in warmer. Temperature appeared to drop during inspection. Hot water from coffee maker was added to warmer.

Observed most recent inspection report was not posted.

Observed ground beef stored on shelf above whole ribeye. Observed uncooked stuffed crab stored on shelf above sirloins. Observed commercially precooked ribeye stored on shelves under raw seafood.

Corrected on site by rearranging. Items in walk-in cooler should be arranged so by minimum safe cooking temperature to avoid cross contamination.

Observed items stored on salad bar above 41F. Observed batter stored on counter top at 74F. Repeat violation from last 3 inspections. Facility will be required to adopt a corrective action plan. Items on salad bar may be held using an ice bath.

EH will follow-up.

Observed sausage and pepper soup and crab bisque dated 9/28 held above 41F in walk-in cooler. Employee stated that these items were prepared yesterday. Facility should consider using rapid cooling methods for cooling soups.

Corrected on site by discarding

Observed open container of whole milk with no date mark to indicate when it was opened or should be discarded. Corrected on site by discarding. Milk's best by date was 9/18 and had a sour smell.

Observed house made salad dressing dated 9/12 (house dressing) and 9/5(thousand Island). These items may only be held for 7 days.

Corrected on site by discarding.

Observed spray bottles containing liquids with no labels. Observed container of pink powder stored in a tea pitcher with no label. Employee stated this was dish soap.

All chemicals/cleaners outside of their original containers / in working containers should be labelled with their common name.

Observed tea pitcher containing pink powder stored on shelf above vegetable sink. Employee stated this was soap powder. Corrected on site by moving.