CAPTAIN D'S #3748

Personal cleanliness — Inspector Note: Observed employee handling food without wearing a proper hair restraint. CA:1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. COS: Food service employee put on a hair restraint.

In-use utensils: properly stored — Inspector Note: Observed handle of scoop direction hush puppy mix. CA: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: PIC moved the handle to an upright position.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed multiple equipment stacked wet on rack used to store cleaner held dishes in warewashing area. CA: 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) 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. Advised PIC to tilt or position wet equipment and utensils in a way so water is able to drip off equipment and allow proper air drying.

Plumbing installed; proper backflow devices — Inspector Note: Observed pipe leading to air gap flushing water directly on floor at 3 compartment sink in main kitchen. CA: 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Advised PIC plumbing must be repaired by a licensed plumber. PIC must email repair invoice to inspector.

Food stored covered — Inspector Note: Observed the Cole slaw (on ice) and hush puppy batter uncovered in grill area in main kitchen. CA: 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: PIC covered food items with a lid.

Toxic substances properly identified, stored, used — Inspector Note: Observed a spray bottle storing cleaner held on the prep counter next to drink machine in front food service. CA: 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: PIC removed the cleaner and placed in its designated area.

Food properly labeled; original container — Inspector Note: Observed two containers holding rice seasoning and green bean seasoning stored in the food prepping area with no common label. CA: (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC placed a name with the common name of the food on both containers.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed multiple containers and equipment stacked wet on rack used to store clean dishes in the warewashing area next to 3 compartment sink. CA:(10) 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.

Nonfood-contact surfaces clean — Inspector Note: Observed the grease dolly used to dispose of used grease stored in the dry storage area with grease on the floor near the carbonated beverage storage area. CA: (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised PIC to increase the cleaning frequency of the grease dolly to keep the accumulation of grease off the floor in the dry storage area.