Captain D's, 3313 Western Branch Boulevard, Chesapeake, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Captain D's
Address: 3313 Western Branch Boulevard, Chesapeake, Virginia
Total inspections: 9
Last inspection: Aug 12, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0480 - Repeat Unlabeled food containers.
  • 0760 - Critical The cooked rice was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
  • 2000 C - Single service items observed unprotected from contamination.
  • 2310 - Corrected During Inspection Critical Repeat Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer.
  • 3210 - Critical Preparation sink being used to hold maintenance materials
  • 3360 - Critical Pesticides are not being applied by a certified applicator
August 12, 2009Routine42Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0480 - Repeat Unlabeled food containers.
  • 0550 - Repeat Dispensing utensils improperly stored between uses.
  • 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3140 - Locker or other suitable facilities are not located to protect food from contamination
February 27, 2009Routine24Details / Comments
  • 0220 - Corrected During Inspection Critical The PERSONNEL is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0550 - Dispensing utensils improperly stored between uses.
  • 0790 - Corrected During Inspection Improper methods used to thaw butter sauce.
  • 1570 - Repeat Plastic food containers was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: dishes on the clean storage rack, shelving.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: trash cart.
  • 1800 - The nonfood contact surface of the mop sink has accumulations of grime and debris.
  • 2000 - Clean single service containers were observed stored with the food-contact surface facing upward.
  • 2310 - Critical Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer.
  • 3020 - Corrected During Inspection Repeat Soap was not provided at the hand washing lavatory at the front counter.
  • 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
  • 3240 - Handwashing facilities are unclean and not maintained.
  • 3260 - Corrected During Inspection Employees are not using the dressing rooms or lockers provided (purse stored by straws and other food related items).
  • 3340 - Corrected During Inspection Critical Containers of bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3380 - Critical Repeat Sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 (there was no sanitizer bucket in the food preperation area)
August 13, 2008Routine512Details / Comments
  • 0470 - Corrected During Inspection Critical Raw animal food prepared on large dry stores container. Raw fish prepped next to partially cooked chicken.
  • 0480 - Unlabeled squeeze bottles.
  • 0820 A 2 - Corrected During Inspection Critical BBQ, chicken and cheese cold holding at improper temperatures, in the preparation refrigerator. Cheesecake cold holding above 41 F in the desert refrigerator.
  • 1570 - The following equipment observed in a state of disrepair and damaged:Leaking soda dispenser, with soda syrup in cabinet below dispenserDesert display case refrigerator, cold holding above 41 F.
  • 1700 - Corrected During Inspection Critical Front counter chlorine sanitizing solution used was not at an acceptable concentration. Kitchen sanitizing solution not available.
  • 2020 - Repeat Unwrapped stir straws were provided at the consumer self-service counter.
  • 2350 ii - Mop sink hose connection is leaking.
  • 3020 - Soap was not provided at the front counter hand sink.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the back of the kitchen.
February 29, 2008Routine36Details / Comments
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 1100 - The food contact surfaces of some food containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - Repeat The door gasket of the lowboy refrigeration unit is damaged.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Storage shelves (walk-in refrigerator)Door gaskets (some cooler units).
  • 1960 - Repeat Some sheet pans were found stacked while wet after cleaning and chemical sanitization.
  • 2720 - Corrected During Inspection Dumpster, outside refuse, and grease containers were open or uncovered.
  • 3220 - Repeat Mops not hung up to air dry.
  • 3380 - Corrected During Inspection Critical Sanitizer concentration (bleach) in wiping bucket was observed low - less than 50 ppm).
August 29, 2007Routine17Details / Comments
  • 0470 A 4 - Observed food (fish) stored (in refrigeration units) without being covered.
  • 1320 - The temperature measuring devices in refrigeration units were not properly located in the warmest part of the unit.
  • 1570 - Repeat The door gaskets of some refrigeration units are damaged.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Ventilation hood filters
  • 1960 - Repeat Some food storage containers were found stacked while wet after cleaning and chemical sanitization.
  • 2000 - Repeat Clean ice buckets were observed stored with the food-contact surface facing upward.
  • 2020 - Unwrapped coffee stirrers were provided at the consumer self-service counter.
  • 2020 - Repeat Unwrapped knives, forks, or spoons were not stored at the front counter with the handles up.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet (located at the mop sink equipped with hose and spray nozzle) as required by law.
April 11, 2007Routine17Details / Comments
  • 0450 C - Repeat Bowl or utensil without handle used to dispense food (Oyster breader, bread crumb bins).
  • 1570 - Cabinet door hinges (front counter), Delfield door handle, Walk-in refrigerator door knob (partially chipped) were observed in a state of disrepair and damaged.
  • 1570 - The door gaskets of the Delfield cooling units (low boy and freezer in kitchen and 2-door low boy at front counter) are damaged.
  • 1770 A - Critical Repeat The following tableware were observed soiled to sight and touch: Clean plastic lexan food storage containers and cutting board along hotholding unit.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Reach-in refrigerator door gasketsSome Delfield cooling units (interior)Ventilation hood (dusty)Tableware container (dish storage)Ice Machine Walk-in refrigerator door gasket.
  • 1960 - Repeat Plastic containers were found stacked while wet after cleaning and chemical sanitization.
  • 2000 - Clean ice buckets were observed stored with the food-contact surface facing upward.
  • 2000 - Single service items (some to-go bowls and lids) observed unprotected from contamination.
  • 2020 - Repeat Unwrapped knives, forks, or spoons were not stored at front counter with the handles up or facing the same direction.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory located near the mop sink.
  • 3180 - Repeat Floor of walk-in refrigerator (accummulation of water) noted in need of cleaning.
  • 3220 - Repeat Mops not hung up to air dry.
August 30, 2006Routine19Details / Comments
  • 0240 - Employee observed working in the food service area without proper hair restraints. INCLUDES MEN WITH CREW AND SHORT CUTS.
  • 0450 C - Bowl or utensil without handle used to dispense food. OYSTER BREADING BIN.
  • 0480 - Unlabeled food containers. SQUEEZE BOTTLES.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. BOXES OF PRODUCE IN THE WIR.
  • 0790 - Improper method used to thaw FISH.
  • 1770 A - Critical CLEAN PLASTIC CONTAINERS were observed soiled to sight and touch.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: LOWER COMPARTMENT OF THE ICE BIN CABINET ON THE SERVICE COUNTER.
  • 1960 - PLASTIC CONTAINERS were found stacked while wet after cleaning and chemical sanitization.
  • 2010 - Clean equipment WAS found stored UNDER THE SERVICE COUNTER SINK CABINET WITH CLEANSERS.
  • 2020 - Unwrapped knives, forks, or spoons were not stored ON THE FRONT SERVICE COUNTER with the handles up OR FACING THE SAME DIRECTION.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the REAR KITCHEN (NEXT TO MOP SINK)
  • 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions. PERSONAL GEAR STORED WITH DRY STORAGE PRODUCTS AND UNDER FRONT SERVICE COUNTER.
  • 3180 - FLOOR IN THE WIR, FLOOR IN CORNERS AND ALONG WALLS BEHIND COOKING EQUIPMENT noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
November 29, 2005Routine114Details / Comments
No violation noted during this evaluation. August 22, 2005Routine00Details / Comments

August 12, 2009 (Routine)



Violations:
  • 0480 - Repeat Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0760 - Critical The cooked rice was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
    Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
  • 2000 C - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2310 - Corrected During Inspection Critical Repeat Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer.
    Discontinue to use the automated handwash station for storing food containers and using to fill up sanitizer bucket. This station must be used in accordance with the manufacturers operating procedures.
  • 3210 - Critical Preparation sink being used to hold maintenance materials
    Refrain from using food preparation sinks, handwashing lavatories, and warewashing equipment for cleaning of maintenance tools, preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
  • 3360 - Critical Pesticides are not being applied by a certified applicator
    Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
Comments:
This establishment was approved for permit.

February 27, 2009 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0480 - Repeat Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 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 140F.
  • 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 3140 - Locker or other suitable facilities are not located to protect food from contamination
    Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination

August 13, 2008 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical The PERSONNEL is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    All PERSONNEL that are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 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.
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 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 140F.
  • 0790 - Corrected During Inspection Improper methods used to thaw butter sauce.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 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
  • 1570 - Repeat Plastic food containers was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the plastic food containers 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 plastic food containers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: dishes on the clean storage rack, shelving.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: trash cart.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the mop sink has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Clean single service containers were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2310 - Critical Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer.
    Discontinue to use the automated handwash station for dumping ice. This station must be used in accordance with the manufacturers operating procedures.
  • 3020 - Corrected During Inspection Repeat Soap was not provided at the hand washing lavatory at the front counter.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3220 - Corrected During Inspection Repeat Mops 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.
  • 3260 - Corrected During Inspection Employees are not using the dressing rooms or lockers provided (purse stored by straws and other food related items).
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3340 - Corrected During Inspection Critical Containers of bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of bleach must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3380 - Critical Repeat Sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 (there was no sanitizer bucket in the food preperation area)
    Utilize only sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
Approved for permit. Need to transfer CFM certificates to Chesapeake.

February 29, 2008 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw animal food prepared on large dry stores container. Raw fish prepped next to partially cooked chicken.
    Food preparation moved to food preparation table during inspection. Ensure raw meats are prepped away from partially cooked meats. Manager states chicken is cooked to 165 internal cook temp when chicken goes through second cook stage.
  • 0480 - Unlabeled squeeze bottles.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0820 A 2 - Corrected During Inspection Critical BBQ, chicken and cheese cold holding at improper temperatures, in the preparation refrigerator. Cheesecake cold holding above 41 F in the desert refrigerator.
    Out of temperature foods voluntarily discarded during the inspection. Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Ensure maintenance is conducted on refrigeration units.
  • 1570 - The following equipment observed in a state of disrepair and damaged:Leaking soda dispenser, with soda syrup in cabinet below dispenserDesert display case refrigerator, cold holding above 41 F.
    Repair the soda dispenser to eliminate leak. Repair the desert refrigerator to cold hold foods at 41 F or below and to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Potentially hazardous foods in temperature moved to working refrigerator during the inspection.
  • 1700 - Corrected During Inspection Critical Front counter chlorine sanitizing solution used was not at an acceptable concentration. Kitchen sanitizing solution not available.
    Adjust the chlorine sanitizing solution to between 50-100 parts per million. Ensure wiping buckets are established and renewed throughout the day to sanitize food contact surfaces.
  • 2020 - Repeat Unwrapped stir straws were provided at the consumer self-service counter.
    Provide wrapped straws or an approved dispenser for straws at the consumer self-service counter to prevent consumer contamination of multiple straws.
  • 2350 ii - Mop sink hose connection is leaking.
    Repair plumbing.
  • 3020 - Soap was not provided at the front counter hand sink.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the back of the kitchen.
    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
Comments:
Overall good sanitation noted. Good glove use and handwashing observed. Conduct training and document regarding how to establish sanitizing wiping buckets, and prevention of contamination.

August 29, 2007 (Routine)



Violations:
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1100 - The food contact surfaces of some food containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Replace the 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 lowboy refrigeration unit is damaged.
    Replace the door gasket in accordance with the manufacturer's specifications.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Storage shelves (walk-in refrigerator)Door gaskets (some cooler units).
    Maintain nonfood-contact surfaces of equipment clean.
  • 1960 - Repeat Some sheet 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.
  • 2720 - Corrected During Inspection Dumpster, outside refuse, and grease containers were open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3220 - Repeat Mops 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.
  • 3380 - Corrected During Inspection Critical Sanitizer concentration (bleach) in wiping bucket was observed low - less than 50 ppm).
    Adjust sanitizer to proper concentration to meet requirements (50-100 ppm). Note: solution should only consist of sanitizer and water, no detergent.
Comments:
Reminder: Store employee belongings in a separate location from food/single-service items. Overall sanitation is good. Permit Renewal Issued.

April 11, 2007 (Routine)



Violations:
  • 0470 A 4 - Observed food (fish) stored (in refrigeration units) without being covered.
    Store food in packages, covered containers, or wrappings.
  • 1320 - The temperature measuring devices in refrigeration units were not properly located in the warmest part of the unit.
    Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • 1570 - Repeat The door gaskets of some refrigeration units are damaged.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Ventilation hood filters
    Clean and sanitize these surfaces for food contact.
  • 1960 - Repeat Some 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 ice buckets were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2020 - Unwrapped coffee stirrers were provided at the consumer self-service counter.
    Provide wrapped stirrers or an approved dispenser for stirrers at the consumer self-service counter to prevent consumer contamination of multiple stirrers.
  • 2020 - Repeat Unwrapped knives, forks, or spoons were not stored at the front counter 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.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet (located at the mop sink equipped with hose and spray nozzle) as required by law.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
Comments:
Overall food management and sanitation is very good. Note: Manager (s) must transfer Food Manager certificates to Chesapeake; new manager will fax copy of certificate to health department for documentation of certification.

August 30, 2006 (Routine)



Violations:
  • 0450 C - Repeat Bowl or utensil without handle used to dispense food (Oyster breader, bread crumb bins).
    Use utensil with handle to dispense food.
  • 1570 - Cabinet door hinges (front counter), Delfield door handle, Walk-in refrigerator door knob (partially chipped) were observed in a state of disrepair and damaged.
    Repair the items listed to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 1570 - The door gaskets of the Delfield cooling units (low boy and freezer in kitchen and 2-door low boy at front counter) are damaged.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 1770 A - Critical Repeat The following tableware were observed soiled to sight and touch: Clean plastic lexan food storage containers and cutting board along hotholding unit.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Reach-in refrigerator door gasketsSome Delfield cooling units (interior)Ventilation hood (dusty)Tableware container (dish storage)Ice Machine Walk-in refrigerator door gasket.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1960 - Repeat Plastic 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 ice buckets were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2000 - Single service items (some to-go bowls and lids) observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2020 - Repeat Unwrapped knives, forks, or spoons were not stored at front counter with the handles up or facing the same direction.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory located near 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
  • 3180 - Repeat Floor of walk-in refrigerator (accummulation of water) noted 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.
  • 3220 - Repeat Mops 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.
Comments:
Overall food management and sanitation is good. Permit Renewal Issued.

November 29, 2005 (Routine)



Violations:
  • 0240 - Employee observed working in the food service area without proper hair restraints. INCLUDES MEN WITH CREW AND SHORT CUTS.
    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.
  • 0450 C - Bowl or utensil without handle used to dispense food. OYSTER BREADING BIN.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 0480 - Unlabeled food containers. SQUEEZE BOTTLES.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. BOXES OF PRODUCE IN THE WIR.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0790 - Improper method used to thaw FISH.
    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
  • 1770 A - Critical CLEAN PLASTIC CONTAINERS were observed soiled to sight and touch.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: LOWER COMPARTMENT OF THE ICE BIN CABINET ON THE SERVICE COUNTER.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1960 - PLASTIC 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.
  • 2010 - Clean equipment WAS found stored UNDER THE SERVICE COUNTER SINK CABINET WITH CLEANSERS.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 2020 - Unwrapped knives, forks, or spoons were not stored ON THE FRONT SERVICE COUNTER with the handles up OR FACING THE SAME DIRECTION.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the REAR KITCHEN (NEXT TO 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
  • 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions. PERSONAL GEAR STORED WITH DRY STORAGE PRODUCTS AND UNDER FRONT SERVICE COUNTER.
    Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
  • 3180 - FLOOR IN THE WIR, FLOOR IN CORNERS AND ALONG WALLS BEHIND COOKING EQUIPMENT noted 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.
  • 3220 - Mops 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.
Comments:
Food management and overall sanitation level are outstanding. Correct all violations as soon as possible. Discussed food temperature log, cleaning schedule, and training log with the manager.

August 22, 2005 (Routine)

Comments:
Prior to opening: Provide test strips, soap, paper towels, wash hands signage at sinks, thermometers in low boy refrigerators, finish all final cleaning and sanitizing, display managers certificates and permit where they are observable by public. Once final certificate of occupancy has been received, fax to 382-8663 for issuance of permit.

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