Captain D's #3687

Inspector notes: Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or ware washing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Observed food worker washing hands in three compartment sink in dishwashing area.

Inspector notes: Using a Handwashing Sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Handwash sink not accessible for employee use at all times, in that hand wash in Drive Thru service area observed with one plastic jug and spatula stored directly in said sink. COS : Items were removed by PIC.

Inspector notes: Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Observed hand wash sink in Male Restroom not provided with paper towels in dispenser. COS: PIC replaced batteries and paper towels.

Inspector notes: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Observed no soap in soap dispenser in Female restroom. COS: PIC Replenished soap in soap dispenser.

Inspector notes: Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment 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. Establishment does not have established 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 establishment. COS...

Inspector notes: Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: At a frequency specified by the manufacturer; or Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed interior of ice machine with a build up of pink organic like substance.

Inspector notes: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Observed employee preparing fried fish meal for customer's order with no hair restraint. COS: Food worker obtained Hair restraint and washed hands before returning to food preparation.

Inspector notes: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away and at drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. Observed,the most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area whe...

Inspector notes: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: in the food with their handles above the top of the food and the container. Observed ice scoop handles stored in direct contact with ice for customer consumption in the ice storage bin in drive thru area and in the ice machine and scoop used to dispense cole slaw with handle also in direct contact with said food. COS: PIC placed utensils in correct storage area and position respectively.