Captain D's

Inspector notes: Observed the ladies restroom and the handsink next to the walk in freezer without paper towels OR fixture not dispensing. (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. EHS informed the manager of the need to stock all handsinks with paper towels.

Inspector notes: Observed the bathroom handsink with water temperature at 66F after 3 minutes of running. (c) 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. EHS informed the manager of the need to adjust the hot water for the bathroom handsink as the minimum temperature is 85F.

Inspector notes: Observed items in the prep top cooler (sliced and shredded cheese, lettuce, bacon, and tartar sauce) above 41F. (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. EHS informed the manager and she discarded the items.

Inspector notes: Observed single service container and lids stored with the food contact surface exposed on the prep line and the expo line at the front counter. (g) Kitchenware and Tableware. 1. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. 3. Except as specified under paragraph 2 of this subsection, single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. EHS informed the manager that all containers and lids must be stored with the food contact surface down to prevent contamination.

Inspector notes: Observed multiple cracked cambros being used on the line. (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. EHS informed the manager that all damaged equipment must be discarded.

Inspector notes: Observed ice building in the walk in freezer. Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition. EHS informed the manager to determine the source and provide corrective action.

Inspector notes: Observed a damaged handle on the prep top cooler. Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition. EHS informed the manager of the need to have the handle replaced.

Inspector notes: Observed damaged door on lowboy REF preventing the door from closing. Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition. EHS informed the manager of the need to have the unit repaired and to avoid putting product in the unit until it can be repaired.

Inspector notes: Observed prep top cooler with an ambient temperature of 56F. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. EHS informed the manager of the need to have the unit serviced and to refrain from placing items in the unit until it can maintain temperature OR place items on an ice bath.

Inspector notes: Observed facility's need to clean inner and outer portions of all equipment from food accumulation and residues. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed the manager of the need to routinely clean all equipment.

Inspector notes: Observed facility in need of cleaning under all equipment and inside all cabinetry,; sewage smell in the ladies restroom. 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. EHS informed the manager of the need to clean routinely and have the grease trap serviced.

Inspector notes: Observed personal items (jacket, phone, keys, bag) stored on shelving with facility dry goods above the prep table near the prep sink and a jacket stored on shelving underneath the register. (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed the manager of the need to create a designated area for personal belongings away from food prep and storage.