Captain D's #3835

Physical facilities installed, maintained, and clean — Inspector Note: Observed floor grout in bad repair in the kitchen area. Also observe dust build up in the vent located in the dishwashing area. The baseboard was also in bad repair in the cash register area. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed the light shield missing on the lights in the walk in freezer. The shield must be replaced or the bulbs have to be shatterproof. 511-6-1.07(2)(i) - Light Bulbs, Protective Shielding (C) (i) Light Bulbs, Protective Shielding. 1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. 2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (i) The integrity of the packages cannot be affected by broken glass falling onto them; and (ii) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. 3. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

Proper cold holding temperatures — Inspector Note: Observed TCS being cold-held at temperatures exceeding 41F inside of the reach in cooler (Cheesecake, stuff crab, coleslaw, raw chicken, tilapia, and tarter sauce). PIC was instructed to discard all TCS foods due to them being in the temperature danger zone for a long period of time (COS). PIC will place an out of order sign on the cooler and have it repaired by 5/01/26. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Single-use/single-service articles: properly stored, used — Inspector Note: Observed a box of single-service/single-use cups stored on the floor by the ice machine. Advised PIC that cups should be stored 6 inches or higher off the floor. The cups were removed (COS). 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the door handle broken with a sharp handle on the reach in cooler on the hot line (where coleslaw and stuffed crabs are housed). The handle must be repaired. Also, observed the cabinet door in bad repair underneath the drink machine (drive thru) window. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the interior metal surface of the ice machine with a rust accumulation. The rust must be cleaned and treated or the part must be replaced to reduce contamination of the ice in the machine. 511-6-1.05(2)(a) - Equipment and Utensils, constructed of durable materials (C) (2) Design and Construction. (a) Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the microwave ovens on the hot line in need of cleaning due to an accumulation of old food build up.

Nonfood-contact surfaces clean — Inspector Note: Observed a thick build up on the exterior surface (underneath the drink dispensers) of the drink machine for both the lobby and drive thru window. Observed an excessive amount of build up (old food and black-mold like accumulation) on the interior surface of the reach in cooler with the stuffed crabs and coleslaw, the reach in cooler on the hot line with the raw fish and shrimp, and the reach in freezer on the hot line with debris and build up of ice. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Nonfood-contact surfaces clean — Inspector Note: Observed the caulking around the meat prep sink in need of replacing due to a black mold substance around it. Observed the interior of the doors inside of the walk in cooler and freezer in need of cleaning. Observed the vents/blowers in the walk in cooler in need of cleaning due to a thick build up.

Plumbing installed; proper backflow devices — Inspector Note: Observed the hot water handle on the meat prep sink with a constant leak. The leak must be repaired. Also, observed the pipe underneath the 3-compartment sink with a leak being caught in a bucket. The leak must be repaired. 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.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the floor tile in several areas on the hot line not in good repair. The floor tile will need to be replaced or properly sealed with cement to make it smooth and nonabsorbent. Also, the baseboard in bad repair by the cash register on the front-end. Observed the floors underneath the dry storage shelves in need of cleaning due to debris.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed the light shield missing on the lights in the walk in cooler and freezer. The shields must be replaced or the bulbs have to be shatterproof. Also, observed the light shield broken on the light in the hallway by the walk in cooler and freezer. The light shield must be replaced.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed the ventilation hood system with a thick accumulation of old grease build up. The system must be cleaned regularly.