CAPTAIN D'S

4-2B: .05(7)(a)1Observed microwaves in the kitchen container food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Both microwaves were cleaned.

6-1A: .04(6)(f)Observed multiple cups of gumbo, a container of lettuce, a container of american cheese,and a container of shredded cheese cold holding above 41F in the prep cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) added ice to the foods in the prep cooler.

11A: .04(6)(a)Observed three containers of butterfly shrimp stored in the reach-in- drawer freezer not forzen soild. Stored frozen foods shall be maintained frozen. (C) Corrective Actions: PIC discarded the butterfly shrimp.

15A: .05(6)(a)Observed the reach-in-freezer drawer that contained butterlfy shrimp not keeping the product(butterfly shrimp) frozen. Reach-in-freezer drawer held ambient air of 72.9F Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

15C: .05(7)(a)2,3Observed an accumulation of food debris on top of the fryer ( where fries, chicken, butterfly shrimp, and hush puppies are fried) equipment. Observed an accumulation of debris in between the fryer (( where fries, chicken, butterfly shrimp, and hush puppies are fried) equipment and reach-in-cooler. Observed debris in between fryer( used to fry fish) and reach-in-cooler. Observed debris on the reach-in-cooler door by the walk-in-freezer. Observed debris on all the reach-in-cooler doors in the cashier/serving area. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C)

17C: .07(5)(a),(b)1,2,3Observed the wall behind the fryer(where chicken and hush puppies are fried) containing debris. Observed the flooring in the following areas with debris;

1. storage area located across the walk-in-cooler
2. underneath the cooking equipment (fryers)
3. underneath the reach-in-cooler located by the walk-in-freezer
4. in between the fryer( that is used to fry chicken, hush puppies, and fries) and reach-in-cooler All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

6-1D: .04(6)(i)Observed lettuce and tatar sauce on time control no labeled with a start and discard time. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC (Person in charge) labeled the foods with a start and discard time.

2-2D: .06(2)(o)Observed handsink located by the walk-in-freezer blocked by a trach can. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: PIC removed the trash can to an approved location.

2-2D: .06(2)(o)Observed dawn chemical spray bottle stored in the sink located by the three compartment sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: PIC (person in charge) removed the chemical spray bottle to an approved location. THIS IS THE SECOND REPEAT OF CODE VIOLATION. THIRD REPEAT WILL RESULT IN PERMIT SUSPENSION.

2-2D: .06(2)(o)Observed two cleaning sponge and a cleaning towel stored in the handsink located by the walk-in-freezer. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Sponges and cleaning towel were removed to an approved location.

2-2D: .07(3)(a)Observed the hand sink located by the walk-in-freezer did not have any soap. After talking with PIC (person in charge) observed the the soap dispenser did not work. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)

2-2D: .07(3)(b)Observed both handsinks in the kitchen, had no paper towel. After discussing with PIC (person in charge), observed the paper towel dispenser was not working. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: PIC (person in charge) placed paper towel rolls at each hand sink.

4-2B: .05(7)(a)1Observed the microwave located across the fyers had old food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC(person charge) had food employee clean the microwave. THIS IS SECOND REPEAT OF CODE VIOLATION. REPEAT OF SAME CODE VIOLATION ON NEXT INSPECTION MAY RESULT IN PERMIT SUSPENSION. PERMIT WILL BE REINSTATED AFTER TRAINING**

6-1A: .04(6)(f)Observed multiple containers of rice, potato soup, and raw fish cold holding above 41F in the walk-in-cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC uncovered the foods to cool down properly. Suggested to PIC to try to keep the walk-in-cooler door closed at all times. **** REPEAT OF VIOLATION ON NEXT INSPECTION WILL RESULT IN PERMIT SUSPENSION. PERMIT WILL BE REINSTATED AFTER TRAINING***

15C: .05(7)(a)2,3Observed the following;

1. accumulation of ice in the reach-in-cooler fan located by the fries fryer. Ice was dripping on lids of foods.
2. observed the bottom of the reach-in-cooler located by the walk-in-freezer had food debris on the bottom left of the cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(a),(b)1,2,3Observed food debris underneath equipment and in the middle of the fish and fries fryer. Observed accumulation of ice on the flooring underneath the shelves by the fan and by the sides of the door in the walk-in-freezer. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

4-2B: .05(7)(a)1Observed both microwaves containing old food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC (person-in-charge) had food employee clean the microwaves.

6-1A: .04(6)(f)Observed lettuce and tatar sauce cold holding above 41F in the serving prep table. Observed a container of raw chicken and raw crab cold holding above 41F in the reach-in-coolers. Observed raw fish cold holding above 41F in the walk-in-cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC removed the lettuce, raw chicken, raw crab, and tatar sauce to the walk-in-cooler. PIC discarded the raw fish in the walk-in-cooler.

14B: .05(10)(a)Observed utensils stored clean stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: PIC separated the utensils to properly air dry.