CAPTAIN D'S #3595

Observed raw chicken and fish cold held above 41 degrees in walk in cooler (see temperature log). Rule: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Food placed in ice bath to facilitate cooling (See temperature log).

Observed water leaking from ceiling in main kitchen. Rule: (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. Core violation correct in 10 days.

Observed drink nozzle in front food service area with black residue buildup. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Food employee removed nozzles to be washed, rinsed, and sanitized.

Observed several metal containers wet-stacked on the rack across from the 3-compartment sink. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Person in charge properly stacked containers to air-dry.

Observed raw chicken next to the hushpuppy mix located in the reach in cooler beside the fryer. . Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS PIC rearanged the reach in to prevent cross contamination.

Observed the handle of the serving scoop touching the coleslaw. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS PIC removed the handle from inside the food.

Observed food items located in the reach-in freezer and walk in freezer uncovered. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS PIC put lids on the food items that were uncovered.

Observed facility holding time/temperature control for safety (TCS) foods above 41F (see Temperature Log). Except during preparation, cooking, or cooling, TCS foods shall be maintained at 41F or below. Person in charge discarded all TCS foods that were held above 41*F.

Observed food employee preparing and cooking food without a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Food employee placed on a hair restraint.

Observed that the most current inspection report was not posted in the food service establishment at time of inspection. Observed inspection report from 02/03/2023 posted. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away. Person in charge will post the new inspection report.

Observed facility holding time/temperature control for safety (TCS) foods above 41F. Please refer to Temperature Log. Except during preparation, cooking, or cooling, TCS foods shall be maintained at 41F or below. Person in charge (PIC) discarded all TCS foods that were held above 41*F.

Observed several food items in the reach-in freezer across from the prep top cooler and the reach-in freezer across from the steam table uncovered and unprotected. Also observed several food items in the walk-in freezer uncovered and not sealed to protect from overhead contamination. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Person in charge covered food items.

Observed wet stacking of food-contact containers after cleaning and sanitizing. After cleaning and sanitizing, equipment and utensils shall be air-dried. Person in Charge rearranged food containers so that they could properly air dry.

Observed significant accumulation of grease and food debris throughout main kitchen area, in between equipment as well as on the equipment in between the crevices of the equipment, floors, of the walk-in coolers and reach-in coolers as well as the storage areas. Also observed the ceiling vents in the main kitchen area near the three-compartment sink with an accumulation of dust. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Must correct within 72 hours.