CAPTAIN DS #3571 health score and inspection history

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Hood ventilation filter to left in kitchen dripping residue.

5-205.15(B) Repair condensate leak in refrigeration units.// Condensate issue in WI freezer.

Provide weather stripping at outer door to seal opening.// Gap at edge of back door. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors, walls, and ceilings soiled with residue throughout facility.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue accumulation on exteriors of equipment throughout facility; cabinet underneath drink machine soiled with residue.

Store single-service and single-use articles covered, inverted, or in the original protective package.// To-go boxes stored above hot holding, not inverted.

Store scoops left in TCS foods with handles above the top of the food of the container.// Handle of scoop for coleslaw was touching the food.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// NOV#EH16001928 (ice machine)- still black residue on interior of ice machine- extended

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Residue and debris accumulation on floors and walls in kitchen.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Black residue accumulation on interior of cabinet underneath drink machine in lobby; food debris under counter near drive through window; grease residue on exteriors of equipment in kitchen.

(A)(2) Maintain TCS food at 41 F or below.// Whitefish, salmon, and other types of fish ranging in temperature from 44F to 50F. COS- PIC relocated the fish that was in cooler less than an hour and discarded the fish that time could not be determined.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloth stored in solution that does not register any sanitizer. 3-304.14 Change dry wiping cloths when visibly soiled.// Soiled dry wiping cloth stored on top of low-boy cooler; soiled dry wiping cloth stored on shelf in back of facility.

Store single service and single-use articles at least 6 inches above the floor.// Single service cups stored directly on the floor in back of facility. 4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package.// Paper boats and to-go containers stored not covered or inverted.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Excessive residue accumulation on exteriors of equipment throughout kitchen.

Keep dumpster doors and lids closed.// Dumpster doors left open.

Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Employee jacket stored on shelf above hot holding.

Store food at least 6 inches above the floor.// Box of bags of fish batter stored directly on the floor. 3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination.// Box of potatoes stored underneath prep sink.

Remove the dumped/spilled waste grease from the outside premises.// Excessive grease spilled around grease waste receptacle.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Drip coming from hot holding unit in back of facility. 5-205.15(B) Repair condensate leak in refrigeration units.// Reach in unit near hot holding has a condensate issue.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Residue accumulation on interior of ice machine.

Store scoops left in TCS foods with handles above the top of the food of the container.// Styrofoam bowl without handle used to dispense macaroni and cheese.

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