Captain Joe's

Observed excessive food splatter build up on interior of microwave ceiling. Food contact surfaces must be cleaned and sanitized at a rate to prevent build up.

Observed several live flies throughout main kitchen. Facility must be free of pests.

Not using sanitizer in the sanitizing sink. CA: Add the adequate amount of bleach to sink to properly sanitize dishes after rinsing.

Stuffed shrimp and pork chops in WIC out of date. Past the seven day shelf life. CA: Dispose of all foods in WIC over seven days old.

Remove dust and check ventilation in bathrooms for adequate exhausting of bathroom odors. Room containing dish washer, air return is rusted.

Observed interior of microwave to be soiled - excessive food splatter on microwave ceiling. Food contact surfaces must be cleaned and sanitized at a rate to prevent buildup.

Observed residue build up and food debris littering the interior of the reach in cooler (grill area). Advised deep cleaning and scheduled routine cleanings.

Observed mold/mildew buildup on vent covers in dish pit area. Advised improved ventilation and deep cleaning to remove current buildup.

Observed wet wiping cloth sanitizer bucket measuring 0 ppm sanitizer. Replace sanitizer solution every 4 hours at minimum - test concentration.

Observed prepped fish and chicken in reach in cooler (grill area) with no date marking labels. All TCS foods must be properly date marked and used or disposed according to date.

Observed raw wood ceiling in walk in freezer. Nonfood contact surfaces exposed to splash/spillage must be constructed and maintained non-absorbent and easily cleanable. Seal raw wood.

Observed black mildew buildup on interior components of prep top coolers. Advised deep cleaning and scheduled routine cleanings.

Observed middle section of salad bar (area containing pasta salads and desserts) to be malfunctioning and not holding foods at 41F or lower. Temperatures of food items in this section ranged from 46F to 52F. Dispose out of temperature foods, supply fresh foods and supply ice bath for cold holding in this section until unit is repaired. Monitor temperatures regularly to ensure they remain at 41F or lower.

Observed uncovered crab legs and pinto/kidney beans stored in walk in freezer. All food items must be stored covered to protect against contamination.

Observed several dead roaches in dry storage area and one dead roach in dish wash ware. Also observed Small fecal pellet/particles found in areas of dry storage. Remove dead insects and clean fecal residue.

Observed ceiling, floors, and walls of dish wash room to be in disrepair. Observed water damage to walls, mold/mildew-like buildup on ceiling times, and busted/missing floor tiles. Room soon to be fully renovated. Repair floors, walls, and ceiling.

Observed microwave ceiling to be heavily soiled with food/soup splatter. Food contact surfaces should be cleaned and sanitized a minimum of every 4 hours or at a rate to prevent build up/potential contamination.

Observed wet wiping cloths stored on countertops - wet wiping rags must be stored in sanitizer solution when not actively in use. Replace sanitizer every 4 hours - test concentration.