Violations
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2)(a)-(l)(n)(o) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Person In Charge (PIC) is not ensuring that food service regulations are being met or in compliance. Employees are not properly cleaning and sanitizing equipment. Employees are not monitoring food temperatures of TCS (Temperature Controlled for Safety) foods such as cooked rice, mac & cheese, and shrimp. CFSM will properly train all employees on food safety and handling. All employees are to be properly trained on food safety and handling.
1-2B – certified food protection manager
511-6-1.03(3)(a) – food safety manager certification (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Captain D’s does not have a Certified Food Safety Manager (CFSM) at this time. COS: David Story showed EH CFSM Certificate on computer.
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed uncovered raw fish in WIC. Observed uncovered chicken strips, cheese sticks, and fish in Turbo Air cooler and freezer in kitchen. COS: PIC covered all items.
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed soiled food contact surface of ComServ microwave and damaged tray. Observed soiled food contact surface of Panisonic microwave. PIC will have the ComServ cleaned and replace tray. Also will clean Panisonic microwave by 05/18/22.
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed hot holding TCS (Temperature Controlled for Safety) foods below required temperature of 135° or above. See temperature log for said items. TCS foods must be held at 135° or above. COS: PIC removed and discarded all items.
11C – approved thawing methods used
511-6-1.04(6)(c) – thawing (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed improper thawing of three containers of Swai raw fish in three-compartment sink. Raw fish submerged in water and temperature ranged from 38°-51°F. COS: PIC removed all the raw fish and put in walk in cooler.
15C – nonfood-contact surfaces clean
511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed soiled nonfood contact surfaces of coolers, freezers, shelves, microwaves, fryers, and warmers all throughout kitchen area. Observed soiled M3 freezer, Turbo Air prep cooler, Turbo Air units, wells, Winco units, and all other equipment. PIC will have all items cleaned within five to seven days.
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed soiled walls throughout kitchen area and wall of drive thru window. Observed missing and broken floor tiles in the kitchen area. Observed damaged (rust) wall along three-compartment sink. Observed the ceiling in the kitchen area in need of cleaning or repainting. Will have five to seven days to clean the walls, floors, and ceiling. Contact EH with a plan of corrective action or a time frame to replace missing/broken floor tiles and to repair wall behind three-compartment sink. Also damaged wall at the pass thru from front counter to kitchen area.
