CAPTAIN D'S 3562

4 findings recorded on Nov 9, 2026.

1. Inspector observationItem 2-2D ↗

   Handwashing

   Observed no hot water 85F or above at handwashing sinks in both restrooms. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

   Inspector’s full note

   Inspection item: Inspection item 2-2D

   Code .06(2)(c)

   Observed no hot water 85F or above at handwashing sinks in both restrooms. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

   Official report · Item 2-2D ↗

   Correction status not recorded

2. Inspector observationItem 2-2E ↗

   Vomiting and diarrheal response procedures

   Facility did not have EPA-certified bleach on-site as listed in their written procedures. A food establishment shall have written procedures for employees to follow 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) Corrective Actions: Facility contains EPA-certified quat solution, procedures were provided.

   Inspector’s full note

   Inspection item: Inspection item 2-2E

   Code .03(6)

   Facility did not have EPA-certified bleach on-site as listed in their written procedures. A food establishment shall have written procedures for employees to follow 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) Corrective Actions: Facility contains EPA-certified quat solution, procedures were provided.

   Official report · Item 2-2E ↗

   Correction status not recorded

3. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Observed a black mold-like substance on multiple drink nozzles and on the surface of the machine that connects to the nozzle. ***THIRD CONSECUTIVE VIOLATION*** Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Drink machine and nozzles were sanitized.

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(7)(a)1

   Observed a black mold-like substance on multiple drink nozzles and on the surface of the machine that connects to the nozzle. ***THIRD CONSECUTIVE VIOLATION*** Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Drink machine and nozzles were sanitized.

   Official report · Item 4-2B ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.