Captain D's, 3330 S Crater Rd, Petersburg, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: Captain D's
Address: 3330 S Crater Rd, Petersburg, Virginia
Phone: (804) 862-8520
Total inspections: 14
Last inspection: Jul 2, 2009

Restaurant representatives - add corrected or new information about Captain D's, 3330 S Crater Rd, Petersburg, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: broiler.
  • 0850 - Corrected During Inspection Critical Repeat Rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
  • 3330 - Corrected During Inspection Critical Working containers of cleaner are not properly labeled.
  • 0790 - Improper methods used to thaw shrimp.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0550 - Repeat Dispensing utensils improperly stored between uses.
  • 1800 - The following non food contact surfaces were observed in need of cleaning: tops and sides of all equipment; hood filters, gaskets of refrigerators, insides of refrigerators and freezers, etc.
July 02, 2009Routine34Details / Comments
0850 - Corrected During Inspection Critical Rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.December 15, 2008Routine10Details / Comments
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: all knives on knife rack.
  • 0820 A 2 - Corrected During Inspection Critical Food in the working refrigerators was observed cold holding at improper temperatures (50-56F)
  • 0570 - Wiping cloths improperly stored between use.
  • 0550 - Dispensing utensils improperly stored between uses.
  • 1570 - Repeat Three refrigerators in food prep area were observed cold holding at temperatures between 50 and 56F and therefore were in a state of disrepair and damaged.
June 09, 2008Routine23Details / Comments
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0820 - Corrected During Inspection Critical Clam Chowder hot holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Food in the make up bar refrigerator were cold holding at improper temperatures (50-53F).
  • 1570 - Make Up Bar refrigerator was observed not being able to maintain foods at 41F or below.
December 04, 2007Routine13Details / Comments
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before donning single use gloves.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 1570 - Repeat The door gaskets of several reach in refrigerators and freezers were damaged.
  • 1800 - Repeat The following non food contact surfaces were observed in need of cleaning: gaskets of refrigerators, tops and sides of all equipment (refrigerators, fryers, grill, etc.), insides of refrigerators and freezers, etc.
June 05, 2007Routine14Details / Comments
  • 0450 - Corrected During Inspection Critical Repeat Styrofoam cup used as scoop.
  • 1570 - Repeat The door gaskets of the several refrigerators and freezers are damaged.
  • 1800 - Repeat The following non food contact surfaces were observed in need of cleaning: door gaskets of all refrigerators and freezers, shelving in refrigerators and freezers, tops and sides of equipment (fryers, refrigerators, grill, etc.), hood filters, etc.
  • 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.
December 11, 2006Routine13Details / Comments
  • 0450 - Corrected During Inspection Critical Repeat Styrofoam cup used as scoop.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1570 - Repeat Light cover in walk in refrigerator is cracked/broken and in a state of disrepair and damaged.
  • 1570 - Repeat The door gaskets of several refrigerators and freezers are damaged).
  • 1790 - Repeat The cavities of the microwave ovens were observed soiled.
  • 1800 - Repeat The following non food contact surfaces were observed in need of cleaning: gaskets of all refrigerators and freezers, insides of all refrigerators and freezers, tops and sides of all equipment, hood filters, etc.
  • 1960 - Repeat Food storage containers were found stacked while wet after cleaning and chemical sanitization.
  • 2000 - Repeat Clean plasticware were observed stored with the food-contact surfaces facing in all different directions.
  • 3180 - Repeat Walls and floors throughout food prep area were observed in need of thorough cleaning (food splash, flour, etc.).
  • 3270 - Methods are not being used to successfully control pests. Rodent droppings observed under drink counter in dining area.
  • 3380 - Corrected During Inspection Critical Sanitizing solution in wiping cloth bucket was< 10 ppm.
June 12, 2006Routine28Details / Comments
  • 1100 - The food contact surfaces of several utensils are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1150 - The non food contact surface of trays and lids are broken, cracked, damaged, etc. and are not easily cleanable.
  • 1570 - Light cover in walk in refrigerator is cracked/broken and in a state of disrepair and damaged.
  • 1570 - Repeat The door gaskets of several refrigerators and freezers are damaged.
  • 1770 A - Critical Many of the "clean" food storage containers on clean rack were observed with greasy residue, food particles, etc.
  • 1790 - The cavity of the microwave oven is observed soiled.
  • 1800 - Repeat The following non food contact surfaces were observed in need of cleaning: shelving throughout facility, insides of all refrigerators and freezers, rolling carts, sheet pan carts, gaskets of all refrigerators and freezers, tops and sides of all equipment, etc.
  • 1960 - Repeat Food storage containers were found stacked while wet after cleaning and chemical sanitization.
  • 3180 - Walls throughout food prep area were observed with food splash. Floors were observed in need of cleaning under and behind shelving and equipment (including walk in refrigerator and freezer). Stained ceiling tiles were observed in dining area. Ceiling in food prep area was observed in need of cleaning.
  • 3200 - Intake and exhaust air ducts are not being cleaned
  • 3340 - Critical Container of Windex was is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment. (Insecticides).
  • 3380 - Critical Sanitizing solution in wiping cloth bucket was in excess of 200 ppm.
December 06, 2005Routine48Details / Comments
  • 0450 - Critical Styrofoam cup used as scoop.
  • 0550 - Dispensing utensils improperly stored between uses. (Scoop handles laying in food).
  • 0570 - Wiping cloths improperly stored between use.(laying on counter)
  • 1100 - Repeat The food contact surfaces of several food storage containers contained cracks and can not be easily cleaned.
  • 1570 - Repeat The door gasket of the Delfield refrigerator is damaged.
  • 1800 - The following non food contact surfaces were observed in need of cleaning: insides of refrigerators, tops and sides of all equipment, shelving in walk in refrigerator, storage units in walk in refrigerator, etc.
  • 1960 - Repeat Food storage containers were found stacked while wet after cleaning and chemical sanitization.
  • 2000 - Clean plasticware was stored with handles facing in all directions.
  • 2310 - Critical The hand wash sink located behind the front counter is blocked, preventing access by employees for easy handwashing.
June 13, 2005Routine27Details / Comments
  • 0820 - Critical Food in Delfield Reach In refrigerator cold holding at improper temperatures (50F).
  • 0960 1 - Critical Styrofoam cup used as scoop.
  • 1100 - The food contact surface of several food storage containers contained cracks and can not be easily cleaned.
  • 1570 - The door gasket of the Delfield refrigerator is damaged.
  • 1960 - Repeat Food storage containers were found stacked while wet after cleaning and chemical sanitization.
  • 3170 - Repeat Stained ceiling tiles observed in dining area.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned (mens restroom).
  • 3380 - Critical Wiping cloth sanitizing solution observed in excess of 200 ppm.
July 16, 2004Routine35Details / Comments
  • 0550 - Ice scoop laying in ice.
  • 0570 - Wiping cloths improperly stored between use. (laying on counter top).
  • 1100 - The food contact surface of the ice scoop is cracked.
  • 1600 - The compartment(s) or drainboards of the 3 compartment sink are soiled.
  • 1770 - Food contact surfaces of clean utensils, pans, pots were observed with food particles and debris on them.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  • 1800 - Several nonfood contact surface throughout the facility were noted in need of cleaning i.e. utility cart, shelving, insides of reach in refrigeraors and freezers, etc.
  • 1960 - Metal and plastic pans were found stacked while wet after cleaning and chemical sanitization.
  • 2000 - Single service items observed unprotected from contamination.
  • 2000 - Clean plasticware was observed mixed up in a container.
  • 3030 - No disposable towels were provided a the hand wash sink by the mop sink.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (men's restroom)
  • 3170 - Observed several stained ceiling tiles throughout facility.
  • 3200 - Intake and exhaust air ducts are not being cleaned
  • 3220 - Mops and brooms not hung up to air dry.
  • 3240 - Handwashing facilities are unclean and not maintained
  • 3320 - Critical Original container of bleach does not have a legible manufacturer label
  • 3330 - Critical Working containers of chemicals are not properly labeled. (spray bottle)
  • 3380 - Critical Wiping cloth bucket did not contain any sanitizer.
December 09, 2003Routine315Details / Comments
No violation noted during this evaluation. September 09, 2003Complaint00Details / Comments
No violation noted during this evaluation. August 04, 2003Follow-up00Details / Comments
No violation noted during this evaluation. July 28, 2003Pre-Opening00Details / Comments

July 02, 2009 (Routine)



Violations:
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: broiler.
    Clean and sanitize these surfaces for food contact.
  • 0850 - Corrected During Inspection Critical Repeat Rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
    Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
  • 3330 - Corrected During Inspection Critical Working containers of cleaner are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 0790 - Improper methods used to thaw shrimp.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0550 - Repeat Dispensing utensils improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 1800 - The following non food contact surfaces were observed in need of cleaning: tops and sides of all equipment; hood filters, gaskets of refrigerators, insides of refrigerators and freezers, etc.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

December 15, 2008 (Routine)



Violation: 0850 - Corrected During Inspection Critical Rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.

June 09, 2008 (Routine)



Violations:
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: all knives on knife rack.
    Clean and sanitize these surfaces for food contact.
  • 0820 A 2 - Corrected During Inspection Critical Food in the working refrigerators was observed cold holding at improper temperatures (50-56F)
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0550 - Dispensing utensils improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 1570 - Repeat Three refrigerators in food prep area were observed cold holding at temperatures between 50 and 56F and therefore were in a state of disrepair and damaged.
    Repair the refrigerators so that they are capable of maintaining food at 41F or below.

December 04, 2007 (Routine)



Violations:
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0820 - Corrected During Inspection Critical Clam Chowder hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 0820 - Corrected During Inspection Critical Food in the make up bar refrigerator were cold holding at improper temperatures (50-53F).
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1570 - Make Up Bar refrigerator was observed not being able to maintain foods at 41F or below.
    Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
Discussed the importance of maintaining logs with PIC. Left copies of refrigeration, sanitizer, cooking temp., etc logs with PIC and suggested the facility implement using one log at a time until all are utilized. Provided PIC with food safety training schedule for 2008.

June 05, 2007 (Routine)



Violations:
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before donning single use gloves.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before donning single use gloves.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 1570 - Repeat The door gaskets of several reach in refrigerators and freezers were damaged.
    Repair or replace all damaged door gaskets in accordance with the manufacturer's specifications.
  • 1800 - Repeat The following non food contact surfaces were observed in need of cleaning: gaskets of refrigerators, tops and sides of all equipment (refrigerators, fryers, grill, etc.), insides of refrigerators and freezers, etc.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
Discussed top 5 risk factors with PIC. Provided PIC with information on top 5 risk factors, temperature logs, calibration logs, sanitizing logs, etc.

December 11, 2006 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Repeat Styrofoam cup used as scoop.
    Provide suitable utensils such as a scoop with a handle to prevent contamination from hands.
  • 1570 - Repeat The door gaskets of the several refrigerators and freezers are damaged.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 1800 - Repeat The following non food contact surfaces were observed in need of cleaning: door gaskets of all refrigerators and freezers, shelving in refrigerators and freezers, tops and sides of equipment (fryers, refrigerators, grill, etc.), hood filters, etc.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
Comments:
Critical violation was corrected during inspection. All non-critical violations should be corrected ASAP and before 3/11/07.

June 12, 2006 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Repeat Styrofoam cup used as scoop.
    Provide suitable utensils such as a scoop with a handle to prevent contamination from hands.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1570 - Repeat Light cover in walk in refrigerator is cracked/broken and in a state of disrepair and damaged.
    Repair the light cover to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the light cover, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Repeat The door gaskets of several refrigerators and freezers are damaged).
    Repair or replace all damaged door gaskets in accordance with the manufacturer's specifications. PIC STATED NEW GASKETS HAVE BEEN ORDERED FOR ALL UNITS WITH DAMAGED GASKETS.
  • 1790 - Repeat The cavities of the microwave ovens were observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 1800 - Repeat The following non food contact surfaces were observed in need of cleaning: gaskets of all refrigerators and freezers, insides of all refrigerators and freezers, tops and sides of all equipment, hood filters, etc.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1960 - Repeat Food storage containers were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2000 - Repeat Clean plasticware were observed stored with the food-contact surfaces facing in all different directions.
    Store plasticware with all handles facing the same direction in order to prevent contamination.
  • 3180 - Repeat Walls and floors throughout food prep area were observed in need of thorough cleaning (food splash, flour, etc.).
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3270 - Methods are not being used to successfully control pests. Rodent droppings observed under drink counter in dining area.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3380 - Corrected During Inspection Critical Sanitizing solution in wiping cloth bucket was< 10 ppm.
    Wiping cloths should be stored in a sanitizing solution of 50-100 ppm.
Comments:
Critical violations were corrected during inspection. Non-critical violations need correcting ASAP and before 9/12/06.

December 06, 2005 (Routine)



Violations:
  • 1100 - The food contact surfaces of several utensils are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the utensils to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. CORRECTED DURING INSPECTION. UTENSILS DISCARDED.
  • 1150 - The non food contact surface of trays and lids are broken, cracked, damaged, etc. and are not easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. CORRECTED DURING INSPECTION. ITEMS WERE DISCARDED.
  • 1570 - Light cover in walk in refrigerator is cracked/broken and in a state of disrepair and damaged.
    Repair the light cover to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the light cover, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Repeat The door gaskets of several refrigerators and freezers are damaged.
    Repair or replace all damaged refrigerator and freezer door gaskets in accordance with the manufacturer's specifications.
  • 1770 A - Critical Many of the "clean" food storage containers on clean rack were observed with greasy residue, food particles, etc.
    Clean and sanitize these surfaces for food contact. CORRECTED DURING INSPECTION.
  • 1790 - The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
  • 1800 - Repeat The following non food contact surfaces were observed in need of cleaning: shelving throughout facility, insides of all refrigerators and freezers, rolling carts, sheet pan carts, gaskets of all refrigerators and freezers, tops and sides of all equipment, etc.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1960 - Repeat Food storage containers were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 3180 - Walls throughout food prep area were observed with food splash. Floors were observed in need of cleaning under and behind shelving and equipment (including walk in refrigerator and freezer). Stained ceiling tiles were observed in dining area. Ceiling in food prep area was observed in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3340 - Critical Container of Windex was is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of Windex must be located in an area that is not above food, equipment, utensils, linens or single service items. CORRECTED DURING INSPECTION.
  • 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment. (Insecticides).
    Remove unnecessary poisonous or toxic materials. CORRECTED DURING INSPECTION.
  • 3380 - Critical Sanitizing solution in wiping cloth bucket was in excess of 200 ppm.
    Wiping cloths should be stored in a sanitizing solution of 50-100 ppm. (chlorine). CORRECTED DURING INSPECTION.
Comments:
Critical violations were corrected during inspection. All REPEAT vioations need your immediate attention. All other non-critical violations should be corrected ASAP and before 3/6/06.

June 13, 2005 (Routine)



Violations:
  • 0450 - Critical Styrofoam cup used as scoop.
    Provide suitable utensils such as a scoop with a handle to prevent contamination from hands. CORRECTED DURING INSPECTION.
  • 0550 - Dispensing utensils improperly stored between uses. (Scoop handles laying in food).
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. CORRECTED DURING INSPECTION.
  • 0570 - Wiping cloths improperly stored between use.(laying on counter)
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1100 - Repeat The food contact surfaces of several food storage containers contained cracks and can not be easily cleaned.
    Repair or replace the food storage containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1570 - Repeat The door gasket of the Delfield refrigerator is damaged.
    Repair or replace the Delfield refrigerator door gasket in accordance with the manufacturer's specifications.
  • 1800 - The following non food contact surfaces were observed in need of cleaning: insides of refrigerators, tops and sides of all equipment, shelving in walk in refrigerator, storage units in walk in refrigerator, etc.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1960 - Repeat Food storage containers were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2000 - Clean plasticware was stored with handles facing in all directions.
    Store plasticware with all handles facing same direction to prevent contamination from hands to the food contact surfaces.
  • 2310 - Critical The hand wash sink located behind the front counter is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pitcher preventing its use. CORRECTED DURING INSPECTION.
Comments:
Critical violations were corrected during inspection. All non-critical violations should be corrected ASAP and before 9/13/05.

July 16, 2004 (Routine)



Violations:
  • 0820 - Critical Food in Delfield Reach In refrigerator cold holding at improper temperatures (50F).
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. FOOD MOVED TO ANOTHER REFRIGERATOR DURING INSPECTION.
  • 0960 1 - Critical Styrofoam cup used as scoop.
    Replace the styrofoam cup with an approved scoop to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. CORRECTED DURING INSPECTION.
  • 1100 - The food contact surface of several food storage containers contained cracks and can not be easily cleaned.
    Repair or replace the food storage containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. CONTAINERS DISCARDED DURING INSPECTION. CORRECTED.
  • 1570 - The door gasket of the Delfield refrigerator is damaged.
    Repair or replace the Delfield refrigerator door gasket in accordance with the manufacturer's specifications.
  • 1960 - Repeat Food storage containers were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 3170 - Repeat Stained ceiling tiles observed in dining area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned (mens restroom).
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3380 - Critical Wiping cloth sanitizing solution observed in excess of 200 ppm.
    Wiping cloths should be kept clean and stored in a sanitizing solution of 50-100 ppm. CORRECTED DURING INSPECTION.
Comments:
All critical violations were corrected during inspection. All non-critical violations should be corrected ASAP and before 10/16/04.

December 09, 2003 (Routine)



Violations:
  • 0550 - Ice scoop laying in ice.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0570 - Wiping cloths improperly stored between use. (laying on counter top).
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1100 - The food contact surface of the ice scoop is cracked.
    Replace the ice scoop to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1600 - The compartment(s) or drainboards of the 3 compartment sink are soiled.
    Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 1770 - Food contact surfaces of clean utensils, pans, pots were observed with food particles and debris on them.
    Clean and sanitize these surfaces for food contact.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 1800 - Several nonfood contact surface throughout the facility were noted in need of cleaning i.e. utility cart, shelving, insides of reach in refrigeraors and freezers, etc.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1960 - Metal and plastic pans were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 2000 - Clean plasticware was observed mixed up in a container.
    Store plasticware with all the handles facing the same direction (preferably with food contact surface down and handles up).
  • 3030 - No disposable towels were provided a the hand wash sink by the mop sink.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (men's restroom)
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. PROVIDED BY THE HEALTH DEPARTMENT.
  • 3170 - Observed several stained ceiling tiles throughout facility.
    Replace stained ceiling tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3220 - Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3320 - Critical Original container of bleach does not have a legible manufacturer label
    Provide manufacturer's label on containers of bleach that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness. CORRECTED DURING INSPECTION.
  • 3330 - Critical Working containers of chemicals are not properly labeled. (spray bottle)
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. CORRECTED DURING INSPECTION.
  • 3380 - Critical Wiping cloth bucket did not contain any sanitizer.
    Wiping cloths must be kept clean and stored in a sanitizing solution of 50-100 ppm. CORRECTED DURING INSPECTION.
Comments:
All critical violations were corrected during inspection. All non-critical violations should be corrected ASAP and before 3/9/04.

September 09, 2003 (Complaint)

Comments:
I received a complaint from a woman which stated she had purchased a large fish sandwich from Captain D's at approximately 9pm on 9/8/03. When her son began to eat the sandwich he found a whole glove. I talked to the manager that was on duty, Darrell, and he stated that he had talked with the complainant and had told her he would refund her money or replace the order. I observed the station where the fish sandwiches are made and there is no glove changing station near where they are prepared. I spoke with manager and asked him to stress the importance of throwing gloves away and not taking them off an laying them on the counters where they may get into the food. He said he would remind his employees.

August 04, 2003 (Follow-up)

Comments:
All requirements from Pre-Opening inspection dated 7/28/03 have been met with the exception of the barrier at the handwash sink in the front counter service area and the easily cleanable and smooth surface behind drink dispensers in front counter service area. Parts for both of these have been ordered.
Issued State Health Permit.

July 28, 2003 (Pre-Opening)

Comments:
The following requirements must be met before a State Health Permit is issued:
Front Counter Service Area:
1. Area behind drink dispensers and tea dispenser needs to be easily cleanable and smooth. (Plexi glass up to window opening.)
2. Coving needed under drive through window.
3. Receptacle covers and outlets need to be completed.
4. Completion of drink dispensers (Coke).
5. Installation of menu board required.
6. Handwash sink needs a partition to separate from food prep area.
Kitchen:
7. Remove all stainless steel protective coatings.
Warewashing/Food Prep Area:
8. Need handwash sink in warewashing/food prep area.
Walk-In Refrigerator and Walk-In Freezer:
9. Replace light shield in walk-in refrigerator.
10. Casters needed on shelving units in both walk-ins.
11. Warewashing signs needed at 4 compartment sink.
12. Handwash signs needed at all handwash sinks.
13. Provide sanitizing test strips.
14. Provide thermometers for checking internal food temperatures.
Walls, ceilings, floors and equipment throughout facility needs to be thoroughly cleaned. All food contact surfaces need to be washed, rinsed and sanitized prior to any contact with food.

Captain D's respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Captain D's to others? (optional)
  
Add photo of Captain D's (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Nearby restaurants:


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.