CAPTAIN DS #3598 health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Old food/debris on floors between and behind cooking equipment (2) Clean floor drain underneath 3-compartment sink (3) Clean ceiling vent covers from black residue/dust (4) Clan floors in WI freezer 6-501.11 Repair or replace damaged and worn floor tiles and grouting through the facility.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Food/debris in bottom of RI cooler

(A)(2) Maintain TCS food at 41 F or below.// Raw fish, crab cakes, and potatoes in WI cooler temping 63F degrees. COS by discarding.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// CFSM certification not registered.

Reheat food to at least 165 F for at least 15 seconds within 2 hours.// Mac & cheese, green beans, gumbo, and potatoes holding <1 hour temping 86-111F degrees. The warmer was not turned on during time of inspection. PIC reheated green beans and mac & cheese and discarded potatoes and gumbo.

Store food wrapped, in packages or in covered containers to prevent contamination. // Shrimp and fish stored uncovered in RI cooler.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // (1) Ice buildup in RI and WI freezer (2) Ice buildup on floors in WI freezer. (3) Buildup on between and on exterior of equipment

Store single-service and single-use articles covered, inverted, or in the original protective package.// To-go containers and single-service serving plates stored upright at the cook line.

Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. // Soap dispenser at the only HW sink in back kitchen area not functioning properly.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Old food/debris buildup on floors behind and underneath equipment throughout 6-501.11 Repair or replace damaged and worn floor tiles and grouting throughout the facility.