Captain D's Seafood, 7525 STATE AVE, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: Captain D's Seafood
Type: Restaurant
Address: 7525 STATE AVE, KANSAS CITY, KS 66112
Phone: 913-299-3034
Total inspections: 5
Last inspection: Nov 30, 2015

Restaurant representatives - add corrected or new information about Captain D's Seafood, 7525 STATE AVE, KANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_4_20211A2 - --One lid stored as clean in container for clean lids on shelving for clean plastic equipment/utensils with melted hole in rim of lid and crack in rim. 3 plastic containers with cracked off, imperfect corners to containers. COS discarded. KDA_4_60111A - --2 lids stored as clean in container for clean lids on shelving for clean plastic equipment/utensils with old date marking sticker residue on one and visible food debris on surface of other. COS rewashed. KDA_4_60213 - --Interior of reach in freezer on cookline soiled with food debris buildup. Grease and batter buildup on fryers, on wall behind fryers, on handles of equipment. KDA_6_50111 - --Walls in corner where water heater is located is damaged, drywall peeling. Border tile in back storage area is pulling away from the wall where tile meets wall. KDA_6_50112A - --Water pooling in 3 vat sink area. Walls soiled with yellow grease buildup. KDA_7_10211 - --Working spray bottle of purple liquid with no label on bottle. PIC identified as degreaser. COS labeled. Discussed labeling sanitizer buckets as well when labeling on bucket was not readable. KDA_Defacto - --Did some education on placement of sanitizer bucket.	11/30/2015	7	Follow-up	In
5-202.14 - --AVB at mop sink is leaking. Water on at time of inspection. KDA_3_30211A1b - --In walk in cooler, on mobile tray, trays of raw shrimp and raw fish stored over RTE pie and cups of soup. KDA_3_30511A1 - --Boxes stored on bottom of walk in freezer are water damaged. Ice buildup on top of boxes in walk in freezer stored under fans. KDA_3_50115A - --Green beans are prepped in the morning by warming in the microwave. Beans are then moved directly into the walk in cooler, covered in plastic wrap to cool. Discussed cooling in ice water tubs as establishment used to do in the past. KDA_3_50119B2 - --Hushpuuppy batter at 61F in metal pan on cookline. PIC stated it was on time as control, but there was no time stamp on the pan. Sauces out for consumer self service is also on time as control, per PIC, but they were not marked with time. PIC stated they had a written procedure for the time as control on these items. KDA_4_20211A1 - --Approximately 10 plastic pans used to reheat in the microwave are melted on sides on container. Pans are stored as clean as well as currently in use holding product. PIC stated they had some on order. KDA_4_50111B - --Seal to walk in cooler door is not intact. Handle of reach in cooler on cookline by reach in freezer is missing a gasket, and seal to door is not intact. KDA_4_50213A - --Single use cup used as scoop in container of uncooked rice. KDA_4_60111A - --Stored as clean on shelving in prep area for clean equipment 4 metal pans with visible food debris on surface. Stored as clean on shelving for clean equipment, 3 plastic containers with old sticker residue and 1 with visible food debris. One lid covering raw fish in walk in cooler with old date marking sticker residue on surface. Lids stored as clean on shelving for clean equipment by walk in cooler with visible food debris buildup on surface. COS rewashed. KDA_4_60213 - --Grease buildup on sides of fryers, on wall behind fryers, on handles of equipment, food debris buildup in make table top unit vents and pans. Interior of reach in freezer on cookline by handsink soiled with heavy food debris buildup. Interior of reach in cooler at opposite end of cookline soiled with food debris buildup. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_5_20511B - --Pitcher of water in basin of sole handsink in kitchen. Handsink used to fill pitcher to make batter for fish. COS pitcher removed. KDA_6_20211A - --Damaged light fixture in kitchen area. KDA_6_30112 - --No paper towels at sole handsink in kitchen area. COS supplied KDA_6_50111 - --Wall in corner where water heater is located is damaged, drywall peeling. Tile in back storage area along the floor is pulling away from the wall. KDA_6_50112A - --Walls soiled with yellow grease buildup on cookline. Food debris and litter under equipment on cookline. Water pooling in drain by soda syrup rack. Water pooling on floor by mop sink area. Damaged ceiling tiles in consumer dining area. KDA_7_20111B - --Bucket of soap water, per label, stored on make table top on cookline. Spray bottle of degreaser stored on counter over package of straws for consumer drinks. Spray bottle of degreaser stored on counter over cabinet of single use cups and lids on service counter area. Box of spic n span cleaner stored over box of soda syrup in back storage area. COS moved. KDA_Defacto - --Contracted pest control comes monthly --Green beans in steam table top at 141F, cooked corn in hot water bath at 136F --handsink at 131F in kitchen, handsink at 109F in toilet room. --Nothing in walk in cooler is date marked, but employee stated it was made fresh every morning. --Raw fish in randell reach in cooler at 38F, frozen foods frozen solid MOS coleslaw in ice water at 41F on cookline MOS coleslaw in walk in cooler at 41F, green beans at 42F, raw fish at 40F ambient temp of reach in cooler in drive thru with sauces at 43F --Strips in place for quat.	11/06/2015	18	Complaint	Out
Details not available.	12/04/2014
Details not available.	11/24/2014
Details not available.	02/19/2014

5-202.14 - A backflow or backsiphonage prevention DEVICE installed on a WATER SUPPLY system shall meet American Society of Sanitary Engineering (A.S.S.E.) STANDARDS for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
KDA_3_50119B2 - Time as a PHC - 4 hours (marked with time) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control.
KDA_4_20211A1 - FCS (Smooth) Multiuse FOOD-Contact SURFACES shall be SMOOTH.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
KDA_4_50213A - SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60213 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
KDA_5_20314 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: Providing an air gap as specified under § 5-202.13
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall 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.
KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.

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Captain D's Seafood, 7525 STATE AVE, KANSAS CITY, KS - Restaurant inspection findings and violations

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