CAPTAIN D'S SEAFOOD RESTAURANT #3874 scored 72; newer inspection records 92

1. 01

   Handwashing

   Item 2-1B ↗

   Observed employee walk out the back door, walk back into the kitchen, and then touch clean utensils without washing hands. Observed employee wash hands, touch personal cell phone, and then touch clean utensils. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food…

   Inspector’s full note +

   Code .03(5)(c)

   Observed employee walk out the back door, walk back into the kitchen, and then touch clean utensils without washing hands. Observed employee wash hands, touch personal cell phone, and then touch clean utensils. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee rewashed hands and contaminated utensils were cleaned/sanitized

   Official report · Item 2-1B ↗
   No correction or repeat marker recorded.
2. 02

   Handwashing

   Item 2-1B ↗

   Observed multiple employees wash hands and then turn off the handwashing sink faucet with hands. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms in a handwashing sink that is properly equipped, including food employees must clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using warm water and a cleaning compound followed by using a hand drying provision at a handwashing sink that is properly equipped. (P) Corrective Actions: Employees were educated on proper handwashing techniques and then rewashed hands and turned off…

   Inspector’s full note +

   Code .03(5)(b)

   Observed multiple employees wash hands and then turn off the handwashing sink faucet with hands. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms in a handwashing sink that is properly equipped, including food employees must clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using warm water and a cleaning compound followed by using a hand drying provision at a handwashing sink that is properly equipped. (P) Corrective Actions: Employees were educated on proper handwashing techniques and then rewashed hands and turned off the sink faucet with a paper towel.

   Official report · Item 2-1B ↗
   No correction or repeat marker recorded.
3. 03

   Employee health reporting

   Item 2-2A ↗

   Observed PIC unable to demonstrate in a verifiable manner that food employees are aware of their reporting responsibilities. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employees read and signed employee health reporting agreement form.

   Inspector’s full note +

   Code .03(2)(o)

   Observed PIC unable to demonstrate in a verifiable manner that food employees are aware of their reporting responsibilities. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employees read and signed employee health reporting agreement form.

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
4. 04

   Handwashing

   Item 2-2D ↗

   Observed employee wash hands in the warewashing sink. 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. (Pf) Corrective Actions: Employee rewashed hands in the handwashing sink.

   Inspector’s full note +

   Code .03(5)(d)

   Observed employee wash hands in the warewashing sink. 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. (Pf) Corrective Actions: Employee rewashed hands in the handwashing sink.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
5. 05

   Hot holding temperatures

   Item 6-1B ↗

   Observed multiple time/temperature control for safety foods hot holding below 135F (see temp log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC discarded the food items.

   Inspector’s full note +

   Code .04(6)(f)

   Observed multiple time/temperature control for safety foods hot holding below 135F (see temp log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC discarded the food items.

   Official report · Item 6-1B ↗
   No correction or repeat marker recorded.
6. 06

   Personal cleanliness

   Item 12B ↗

   Observed employee preparing food without an appropriate hair restraint. 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 (1/2"). (C) Corrective Actions: Employee put an appropriate hair restraint on.

   Inspector’s full note +

   Code .03(5)(j)

   Observed employee preparing food without an appropriate hair restraint. 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 (1/2"). (C) Corrective Actions: Employee put an appropriate hair restraint on.

   Official report · Item 12B ↗
   No correction or repeat marker recorded.
7. 07

   Personal cleanliness

   Item 12B ↗

   Observed employee actively preparing food with a watch on their wrist. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed the watch and washed their hands.

   Inspector’s full note +

   Code .03(5)(h)

   Observed employee actively preparing food with a watch on their wrist. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed the watch and washed their hands.

   Official report · Item 12B ↗
   No correction or repeat marker recorded.
8. 08

   Utensil, equipment and linen storage

   Item 14B ↗

   1,2,4Observed multiple clean dishes stacked wet on the dish storage rack. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Employee rewashed and sanitized the dishes and stored them in a way that allows them to properly air dry.

   Inspector’s full note +

   Code .05(10)(e)

   1,2,4Observed multiple clean dishes stacked wet on the dish storage rack. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Employee rewashed and sanitized the dishes and stored them in a way that allows them to properly air dry.

   Official report · Item 14B ↗
   No correction or repeat marker recorded.
9. 09

   Equipment design and condition

   Item 15A ↗

   Observed shelving in the kitchen prep area under the hot holding units with an accumulation of rust. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

   Inspector’s full note +

   Code .05(1)(i)

   Observed shelving in the kitchen prep area under the hot holding units with an accumulation of rust. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

   Official report · Item 15A ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.