CAPTAIN D'S #3546

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed plastic trays and metal trays in the main kitchen across from the three compartment sink being stacked wet. C/A Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. 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. COS Manager separated the trays to air dry

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed employee washing his hands in the main kitchen at the three compartment sink. C/A Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste COS Employee re-washed his hands at the handsink

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the sink in the women restroom without any hot water. C/A Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf COS Facility has 10 days to correct the violation and email the repair invoice to EHS

Response procedures for vomiting & diarrheal events — Inspector Note: Observed facility does not have a vomit and diarrheal procedure for cleaning fecal and vomit incident. C/A Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment 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 COS: EHS handed a procedure to the manager and facility has bleach on hand