CAPTAIN JAY'S FISH AND CHICKEN, 3802 N KENWOOD AVE, Indianapolis, IN - Restaurant inspection findings and violations



Business Info

Name: CAPTAIN JAY'S FISH AND CHICKEN
Type: Restaurant
Address: 3802 N KENWOOD AVE, Indianapolis, IN 46208
County: Marion
License #: 203253
Smoking: Smoke Free
Total inspections: 4
Last inspection: 05/17/2011

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Inspection findings

Inspection Date

Type

  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Coleslaw, desserts and dressings held between 47 and 53 deg F. Please hold at or below 41 or clearly mark with either time put in cooler or 4 hour discard time.
    Location: Service counter
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw chicken stored above raw fish. Please store appropriately.
    Location: Service counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Certified food handler on file has expired. Please have current employee certified.Please fax certificate to 221-3070 attn Amber Collins re Captain Jay's
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walk-in freezer floor is soiled. Please clean.
    Location: Walk-in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Middle door of 3 door reach-in does not close fully. Please repair.
    Location: Cook line
    Equipment: Reach in cooler (3 door)
05/17/2011Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Coleslaw, desserts and dressings held between 47 and 53 deg F. Please hold at or below 41 or clearly mark with either time put in cooler or 4 hour discard time.
    Location: Service counter
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw chicken stored above raw fish. Please store appropriately.
    Location: Service counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Certified food handler on file has expired. Please have current employee certified.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walk-in freezer floor is soiled. Please clean.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Middle door of 3 door reach-in does not close fully. Please repair.
    Location: Cook line
    Equipment: Reach in cooler (3 door)
05/06/2011Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Bananna pudding kept at room temperature after opening. Please keep at or below 41 deg F.
    Location: Service counter
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Bananna pudding kept at room temperature after opening. Please keep at or below 41 deg F. Food at 65 deg F DISCARDED.
    Location: Service counter
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Gaskets of reach-in freezer are split and forming ice. Please replace. 3/22 GASKETS ON ORDER2. Doorframe of walk-in freezer forming ice. Please defrost, determine cause, and repair. 3/22 REPAIRS IN PROGRESS3. Walk-in cooler has visible light coming thru under the door. Please provide tight seal so as to see no light from outside. 3/22 CORRECTED
    Location: Cook line
    Equipment: reach in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Gaskets of reach-in freezer are split and forming ice. Please replace. 3/22 GASKETS ON ORDER2. Doorframe of walk-in freezer forming ice. Please defrost, determine cause, and repair. 3/22 REPAIRS IN PROGRESS3. Walk-in cooler has visible light coming thru under the door. Please provide tight seal so as to see no light from outside. 3/22 CORRECTED
    Location: Walk-in cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Cook line hand sink not fully sealed to wall. 3/22 ONGOING VIOLATION2. Hand/mop sink has corner that is not sealed to the wall. 3/22 CORRECTEDPlease seal.
    Location: Cook line
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Cook line hand sink not fully sealed to wall. 3/22 ONGOING VIOLATION2. Hand/mop sink has corner that is not sealed to the wall. 3/22 CORRECTEDPlease seal.
    Location: Three bay area
  • Floor mounted installation (corrected)
    Floor mounted equipment improperly installed.
    Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
    Comments: Grease trap not fully sealed to floor. Please seal for ease of cleaning.
    Location: Back room
    Equipment: Grease dumpster
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Light shields are soiled. Please clean.
    Location: Prep area
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Interior of 3 door reach in cooler is soiled. Please thoroughly clean doors, gaskets, shelving and interior. 2. Wire shelving of walk-in cooler is soiled. Please clean. 3. Knife rack in prep area is soiled. Please thoroughly clean.
    Location: Cook line
    Equipment: Reach in cooler (3 door)
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Interior of 3 door reach in cooler is soiled. Please thoroughly clean doors, gaskets, shelving and interior. 2. Wire shelving of walk-in cooler is soiled. Please clean. 3. Knife rack in prep area is soiled. Please thoroughly clean.
    Location: Walk-in cooler
    Equipment: Wire shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Interior of 3 door reach in cooler is soiled. Please thoroughly clean doors, gaskets, shelving and interior. 2. Wire shelving of walk-in cooler is soiled. Please clean. 3. Knife rack in prep area is soiled. Please thoroughly clean.
    Location: Prep area
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Personal items: combs, drinks, food, etc. Stored throughout establishment. Please provide designated area for employee items.
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Bulk containers unlabeled. Please label with common name.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Inadequate lighting in back room. Please provide lights.
    Location: Back room
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Cove molding is absent throughout kitchen and missing in parts of dining room. Please provide. 2. Cove molding in bathroom is not fully sealed to the floor. Please seal. 3/22 COVE MOLDING TO BE ADDRESSED IN LARGER RE-MODEL OF DINING ROOM AND INSTILLATION OF NEW FLOORING. VIOLATION WILL BE MONITORED AT NEXT ROUTINE.
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Cove molding is absent throughout kitchen and missing in parts of dining room. Please provide. 2. Cove molding in bathroom is not fully sealed to the floor. Please seal. 3/22 COVE MOLDING TO BE ADDRESSED IN LARGER RE-MODEL OF DINING ROOM AND INSTILLATION OF NEW FLOORING. VIOLATION WILL BE MONITORED AT NEXT ROUTINE.
    Location: Dining room
  • Mats and duckboard
    Mats and duckboard not removable or easily cleanable.
    Correction: Mats and duckboard shall be designed to be removable and easily cleanable.
    Comments: Cardboard used as cook line mat. Please replace with mats designed to be removable and easily cleanable. 3/22 ONGOING ISSUE
    Location: Cook line
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Back door to outside has visible daylight along the bottom. Please install pest barrier (such as a door sweep).
    Location: Back room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Cook line ceiling tiles are soiled. 2. Prep area walls are soiled. PLEASE CLEAN.
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Cook line ceiling tiles are soiled. 2. Prep area walls are soiled. PLEASE CLEAN.
    Location: Prep area
03/22/2011Pre-Licensing Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Bananna pudding kept at room temperature after opening. Please keep at or below 41 deg F.
    Location: Service counter
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Bananna pudding kept at room temperature after opening. Please keep at or below 41 deg F. Food at 65 deg F DISCARDED.
    Location: Service counter
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Gaskets of reach-in freezer are split and forming ice. Please replace. 2. Doorframe of walk-in freezer forming ice. Please defrost, determine cause, and repair. 3. Walk-in cooler has visible light coming thru under the door. Please provide tight seal so as to see no light from outside.
    Location: Cook line
    Equipment: reach in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Gaskets of reach-in freezer are split and forming ice. Please replace. 2. Doorframe of walk-in freezer forming ice. Please defrost, determine cause, and repair. 3. Walk-in cooler has visible light coming thru under the door. Please provide tight seal so as to see no light from outside.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Gaskets of reach-in freezer are split and forming ice. Please replace. 2. Doorframe of walk-in freezer forming ice. Please defrost, determine cause, and repair. 3. Walk-in cooler has visible light coming thru under the door. Please provide tight seal so as to see no light from outside.
    Location: Womens restroom
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Cook line hand sink not fully sealed to wall. 2. Hand/mop sink has corner that is not sealed to the wall. Please seal.
    Location: Cook line
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Cook line hand sink not fully sealed to wall. 2. Hand/mop sink has corner that is not sealed to the wall. Please seal.
    Location: Three bay area
  • Floor mounted installation
    Floor mounted equipment improperly installed.
    Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
    Comments: Grease trap not fully sealed to floor. Please seal for ease of cleaning.
    Location: Back room
    Equipment: Grease dumpster
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Light shields are soiled. Please clean.
    Location: Prep area
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Interior of 3 door reach in cooler is soiled. Please thoroughly clean doors, gaskets, shelving and interior. 2. Wire shelving of walk-in cooler is soiled. Please clean. 3. Knife rack in prep area is soiled. Please thoroughly clean.
    Location: Cook line
    Equipment: Reach in cooler (3 door)
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Interior of 3 door reach in cooler is soiled. Please thoroughly clean doors, gaskets, shelving and interior. 2. Wire shelving of walk-in cooler is soiled. Please clean. 3. Knife rack in prep area is soiled. Please thoroughly clean.
    Location: Walk-in cooler
    Equipment: Wire shelving
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Interior of 3 door reach in cooler is soiled. Please thoroughly clean doors, gaskets, shelving and interior. 2. Wire shelving of walk-in cooler is soiled. Please clean. 3. Knife rack in prep area is soiled. Please thoroughly clean.
    Location: Prep area
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Personal items: combs, drinks, food, etc. Stored throughout establishment. Please provide designated area for employee items.
    Location: Kitchen
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Bulk containers unlabeled. Please label with common name.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Inadequate lighting in back room. Please provide lights.
    Location: Back room
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Cove molding is absent throughout kitchen and missing in parts of dining room. Please provide. 2. Cove molding in bathroom is not fully sealed to the floor. Please seal.
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Cove molding is absent throughout kitchen and missing in parts of dining room. Please provide. 2. Cove molding in bathroom is not fully sealed to the floor. Please seal.
    Location: Dining room
  • Mats and duckboard
    Mats and duckboard not removable or easily cleanable.
    Correction: Mats and duckboard shall be designed to be removable and easily cleanable.
    Comments: Cardboard used as cook line mat. Please replace with mats designed to be removable and easily cleanable.
    Location: Cook line
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Back door to outside has visible daylight along the bottom. Please install pest barrier (such as a door sweep).
    Location: Back room
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Cook line ceiling tiles are soiled. 2. Prep area walls are soiled. PLEASE CLEAN.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Cook line ceiling tiles are soiled. 2. Prep area walls are soiled. PLEASE CLEAN.
    Location: Prep area
03/11/2011Pre-Licensing

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