Capn Jacks Restaurant
Last inspected: Mar 13, 2025
78
Score
Capn Jacks Restaurant appears in inspection records three times, starting in 2024. Capn Jacks Restaurant was last inspected on Mar 13, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been moving in the right direction: eight violations last time, three this time.
The pattern that stands out is physical facilities installed, maintained, & clean, which has been cited three times.
Capn Jacks Restaurant's latest score of 78 falls below the South Kingstown average of 87. Overall, the inspection record reads well.
3
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 13, 2025
Re-Inspection
1 critical violation. 2 minor violations.
View 3 violations
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking a proper air gap (currently equipped with an air break). A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed. (Per the PIC, more time is needed for plumber to arrive to make adjustment to the drain gap.)
5-402.11
Physical facilities not in good repair
Inspector notes: Several tiles in the kitchen area were observed to be cracked/chipped and in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: The floor in the walk-in coolers and areas outside the walk-in coolers is constructed of unsealed concrete. This surface is not smooth, durable, easily cleanable, or non-absorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-201.11
78
Feb 27, 2025
Routine
3 critical violations. 2 major violations. 3 minor violations. 4 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Red Sauce was observed held at 130 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Red Sauce was properly reheated to 190 degrees Fahrenheit at the time of inspection.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The following improper cold hold temperatures were observed at the time of inspection... - Chicken wings in the walk-in cooler were observed at 44 degrees Fahrenheit - Several food items in the salad prep unit were observed held at 44 to 52 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods observed at 44 degrees Fahrenheit were moved to colder refrigeration at the time of inspection, foods observed at 45 degrees Fahrenheit or above were voluntarily disposed of at the time of inspection.
3-501.16(A)
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking a proper air gap (currently equipped with an air break). A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced Oxygen Packaged fish was observed thawed in the large cookline prep unit at 41 degrees Fahrenheit in its intact packaging. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration ROP Fish was voluntarily disposed of at the time of inspection.
3-501.13
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (shucking knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Knives were moved properly washed/rinsed/sanitized at the time of inspection.
4-601.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment was observed to be in poor repair... - The Salad Prep Unit was observed holding an ambient temperature of 50 degrees Fahrenheit. All items were removed from the unit and unit was taken out of service until repaired. - The walk-in cooler floor, walls, and door (door not closing properly/tightly) Equipment is to be maintained in good repair Per the PIC, refrigeration technician is due for next day.
4-501.11
Physical facilities not in good repair
Inspector notes: Several tiles in the kitchen area were observed to be cracked/chipped and in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: - The ceiling in the dish area was observed with porous ceiling tiles - The floor in the walk-in coolers and areas outside the walk-in coolers is constructed of unsealed concrete These surfaces are not durable, easily cleanable, or non-absorbent. The materials for indoor ceiling and floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-101.11
45
Jan 31, 2024
Routine
1 critical violation. 1 major violation. 6 minor violations. 2 corrected on site.
View 8 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Chemicals were stored on the same shelf with food/equipment/single service articles in the kitchen/bakery area(s). Chemical bottles were moved and properly stored at the time of inspection.
7-201.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of the PIC, Pasta was placed hot in the Sautee Prep Unit in a container greater than four inches deep. Pasta was moved to a shallow pan and placed in the walk-in for rapid cooling at the time of inspection.
3-501.15
Utensils or thermometers not in good repair or calibrated
Inspector notes: At the time of inspection, the water pressure MEASURING DEVICES to the Kitchen High Temp. Dish Machine was observed to be not maintaining the proper range of 15 - 25 psi (Proper sanitizing was observed by use of Thermo-Labels at the time of inspection). The pressure measuring device to the dish machine shall be maintained in good repair and be accurate within the intended range of use.
4-502.11(A)
Floors, walls, or ceilings not easily cleanable
Inspector notes: The following areas of the physical facilities were observed to be constructed of material(s) that are not smooth, durable, easily cleanable. - The ceiling in the Kitchen Dish area is covered with porous tiles that are not smooth, durable, and easily cleanable. - The floor to the walk-ins and back kitchen areas is constructed of unsealed cement. Tiles are to be replaced and cement flooring is to be sealed for to create surfaces that are smooth, durable, and easily cleanable.
6-201.11
Physical facilities not in good repair
Inspector notes: The tile floor in areas of the kitchen was observed to be in poor repair (cracked/chipped with missing grout lines) exposing the subflooring below. The physical facilities must be maintained in good repair by replacing/repairing tile flooring and refilling grout lines.
6-501.11
Light bulbs not shatter-resistant or protected
Inspector notes: Protective shielding is not provided for tube lights in areas of the kitchen. Light bulbs must 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.
6-202.11
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients were not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Cleaned equipment or utensils stored improperly
Inspector notes: Cleaned and sanitized equipment were observed stored on a shelf on the floor under the bakery prep table. Clean/Sanitized equipment is to be stored at least 6 inches off of the floor.
4-903.11(A)
58
Frequently Asked Questions
When was Capn Jacks Restaurant last inspected?
The most recent health inspection at Capn Jacks Restaurant on file is from Mar 13, 2025. The public record contains three inspections in total.
What is the most common violation at Capn Jacks Restaurant?
Across the inspection record, physical facilities installed, maintained, & clean has been cited three times, more than any other issue at Capn Jacks Restaurant.
How does Capn Jacks Restaurant compare to other restaurants in South Kingstown?
Capn Jacks Restaurant most recently scored 78 out of 100, which is lower than the South Kingstown average of 87.
Has Capn Jacks Restaurant's inspection record improved over time?
Yes. Recent inspections at Capn Jacks Restaurant have turned up fewer violations than earlier ones, with the latest finding around three violations compared to about eight previously.
What does a low risk rating mean?
A low risk rating at Capn Jacks Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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