Captain D's Restaurant

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle. Observed active leak at bottom of wash basin at 3 compartment sink.
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. Observed 4 live roaches in the following locations: 1 on floor behind fryers, 1 on floor under hot holding on butterfly shrimp, 1 next to steam table on floor, and 1 in front of walk-in freezer on floor.
  • Basic: Exterior door has a gap at the threshold that opens to the outside. Bottom of back exterior door has gap along threshold.
• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall. Exterior wall by entrance in disrepair.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair. Ceiling damaged in several places in kitchen.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with mold-like substance.

The inspector came back and found the problems fixed.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. No dead roaches observed.

Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed 2 dead roaches under prep day in kitchen.

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler by kitchen entrance: catfish 48f, stuffed crab 47f. Per manager, both items had been in cooler for at least over 3 hours. Manager voluntarily disposed of items due to uncertain nature of timing.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. In reach-in cooler by kitchen entrance: catfish 48f, stuffed crab 47f. Per manager, both items had been in cooler for at least over 3 hours. Manager voluntarily disposed of items due to uncertain nature of timing.
• Food-contact surfaces clean and sanitized
  • High priority: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Upon inspection, freshly dispensed quaternary ammonium sanitizer reading 0ppm. Operator changed out bottle with no success. Obtained a reading of 200ppm after manually dispensing sanitizer and mixing by hand.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed 12 dead roaches in the following places: 2 under fryers by kitchen entrance, 1 on floor by steam tables, 1 on floor between reach-in freezer and fryers by make line, 1 behind not-in-use reach-in cooler by computer, 2 on floor under prep table in front of walk-in freezer, 2 on floor under rack holding flat pans, and 3 in back by back door.
  • Basic: Exterior door has a gap at the threshold that opens to the outside. Gap along bottom threshold of back door.
• Floors, walls, ceilings and ventilation
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Walls in dining room by waiting line are soiled with dried brown liquid that has run down lower portions of wall. Mol-like substance observed where it appears to drip from.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in kitchen is in disrepair.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents have mold-like substance.

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Labeling, date marking and consumer advisory
  • High priority: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Upon inspection observed multiple items not dated marked inside multiple coolers , manager proceeded to date marked items at time of inspection.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Upon inspection observed air conditioning vents soiled with mold like substance in the back of the restaurant. Upon inspection observed walk-in cooler vents soiled with dust buildup.
• Premises and cleaning equipment
  • Basic: Wet mop not stored in a manner to allow the mop to dry.