Captain D's, 50 Turner Road, North Chesterfield, VA 23235 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Captain D's
Address: 50 Turner Road, North Chesterfield, VA 23235
Type: Fast Food Restaurant
Phone: 804 726-6509
Total inspections: 12
Last inspection: 03/02/2016

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Inspection findings

Inspection date

Type

Non critical violations must be corrected in 30 days. Shucked oysters are kept in original container in ice in the lower shelf of the walk in cooler. The containers are gallon size, and the oysters were shucked on February 19 2016 with the lot number 31.
  • Hair Restraints - Effectiveness (corrected on site)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gasket to the walk in cooler is in poor repair.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Refuse - Areas, Enclosures, and Receptacles, Good Repair
    Observation: The waste storage container on the left side of the outside refuse area has a broken lid(right one).
    Correction: Replace the broken lid for the waste storage container used to hold trash.
  • Physical Facilities in Good Repair
    Observation: The walk in cooler is missing two hanging plastic strips.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
03/02/2016Routine
Kitchen manager is Servsafe certified, but certificate is in the store he was recently transferred from. Employee Health Policy is posted in their bulletin board as well as in the employee's file. Work order was placed to fix the salad MUT.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Salad MUT registered temperature of 50 F. Mac & cheese was the only TCS food stored in the equipment and was voluntary discarded by kitchen manager.
    Correction: Repair the salad MUT 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 salad MUT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Vent ceiling above desk of PIC noted in need of cleaning (dust).
    Correction: 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.
11/05/2015Routine
Excellent hand washing and gloves changing procedure observed among employees.
All violations must be corrected within 30 days.

  • Cloths - Wiping Cloths - Use Limitation
    Observation: No sanitizing solution on the line.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Temperature Measuring Devices (repeated violation)
    Observation: There was no temperature measuring device located in the front reach-ins.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Condensation on the bottom of sandwich unit, also, water is dripping from the fan of reach-in refrigerator in the corner.
    Correction: Repair refrigeration units 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floors throughout facility and behind cooking equipment noted in need of cleaning.
    Correction: 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.
06/10/2015Routine
All non-critical violations must be corrected within 30 days.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the front cold holding units.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Delfield RIC in the right corner was observed in a condition that prevents necessary maintenance and easy cleaning. Water is dripping from the fan.
    Correction: Repair the refrigeration unit 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gap underneath back door. Replace gasket.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • Hand Drying Provision (repeated violation)
    Observation: No disposable towels were provided at the hand washing near mop sink.
    Correction: 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
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors in the storage area noted in need of cleaning.
    Correction: 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.
02/02/2015Routine
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
  • Thawing
    Observation: Improper methods used to thaw oysters, shrimp and scampi sauce.
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
  • Critical: Cooling*
    Observation: Boiled potato cooked last night noted not being adequately cooled to prevent the growth of harmful bacteria. Discarded voluntarily.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Two bags of macaroni and cheese cold holding at improper temperatures.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: sandwich unit interior.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
09/29/2014Routine
Notes:
Replace missing thermometer in the low cooler to the left of fish fryer.
Non-critical violation must be corrected within 30 days.

  • Equipment - Good Repair and Proper Adjustment
    Observation: The right Delfield reach-in is leaking during operation hours when being open/used during a day.
    Correction: Repair the Delfield reach-in cooler 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory near mop sink.
    Correction: 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
06/26/2014Routine
Non-critical violation must be corrected within 30 days.
Notes:
Don"t forget to check on and refill hand sink supplies to ensure proper hand washing.

  • Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
    Observation: Surfaces of the ice machine interior was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
03/25/2014Routine
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Remove card board that lines up hand washing cabinet up front.
The follow-up inspection will occur on/about December 30, 2013.
Notes:
Technician arrived at the time of inspection to repair both refrigeration units.

  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Breaded oysters and shrimp, raw fish cold holding at improper temperatures inside Delfield reach-in cooler near steam table.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Reach-in Delfield and reach-in freezer near friers were observed in a state of disrepair and damaged. Both units not supporting proper cold holding temperatures.
    Correction: Repair/adjust both units 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Correction: Clean the interior surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • Critical: Plumbing System Maintained in Good Repair
    Observation: Plumbing connections under the hand sink near mop sink are leaking. Also faucet to the mop sink is leaking.
    Correction: Plumbing systems and components shall be maintained in good repair.
12/18/2013Routine
Notes:
Keep refrigerator door shut, ensure proper cold holding temperatures of 41 F or less.
Non-critical violations must be corrected within 30 days.

  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Raw fish, crab and breaded shrimp cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Lighting, Intensity
    Observation: Less than 10 foot candles of light was noted in the walk-in cooler.
    Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • Lighting, Intensity
    Observation: Less than 20 foot candles of light was noted in the both tall fish refrigerators and freezer.
    Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
09/18/2013Routine
Non-critical violations must be corrected within 30 days.
Notes:
Ice tea in the gallon containers for sale must be labeled with following information: the common name of the food

  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled food bottles on the dining tables and in the kitchen.
    Correction: 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.
  • Food - Food Labels
    Observation: Sweet and unsweet tea packaged in the establishment is not labeled in accordance with Law.
    Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed mold growing inside ice machine.
    Correction: Clean and sanitize these surfaces for food contact.
06/17/2013Routine
All violations have been corrected during inspection.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Working containers of bleach and soap are not properly labeled.
    Correction: 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.
02/13/2013Routine
Additional Food Temperatures (degrees F.):
Cold Holding: Shrimp, raw - 36, 35, Pico de gallo - 33, Pork BBQ - 25, Seafood Gumbo - 31
Rear building exit door needs weather striping around the door in order to form a tight fit and seal out insects.

  • Hands - Where to Wash (corrected on site)
    Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
    Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Dispensing utensils improperly stored between uses. Ice scoop was buried in the ice machine ice storage bin.
    Correction: 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 135°F.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use. No chemical sanitizing solution present in the wiping cloth container.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing sink in the prep kitchen area.
    Correction: 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 sinkss to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
    Observation: Chlorine sanitizing solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Correction: Utilize only Chlorine sanitizing solution (50 - 100 ppm concentration) that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
02/09/2012Routine

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