Captain D's #3758

1-2A: .03(2)(a)-(l), (n)Delivery company is not recording temperatures upon the delivery of food items. 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. (Pf)

2-2D: .06(2)(o)At the start of the inspection the hand sink was not able to dispense soap due to a dead battery. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Employee replaced batteries in the soap dispenser.

2-2E: .03(6)Facility could not provide the disinfectant from the procedures of their vomit kit. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

10D: .04(7)(b)Observed Swai Fish being presented on the menu as "white fish". Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. (C)

11C: .04(6)(c)Observed crab mix thawing in the sink of still water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Educated the person in charge on proper thawing methods. Person in charge ran the sink water for a continued flow.

15A: .05(6)(a)Observed shelves in both reach in cooler and freezer pealing exposing the rusted metal shelving. No plastic peeling were found in foods. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(a)2,3Observed a heavy buildup of grease like accumulation on the sides of the fryers. Observed the bottoms of the reach in coolers and freezer with accumulation of old food debris. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)

16B: .06(2)(r)Observed the 3-compartment sink leaking. Facility was using a plastic black bucket/container to catch the water. A plumbing system shall be designed, constructed, and installed according to law. (P)

2-2D: .07(3)(c)Observed cleaning rag stored on the edge of the handwashing sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Rag was removed. Sink washed rinsed and sanitized.