Cap's Place Degrades its Sanitary Rating

Basic - Equipment in poor repair. Broken window near prep sink.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink discarded. **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler. Peeled carrots. Carrots covered. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Lamb over bread at walkin cooler. Fish over crab cake mix in cookline cooler nearest to handwash sink. Foods moved and properly stored. **Corrected On-Site**

Intermediate - Oysters tag removed from original container prior to container being emptied at walkin cooler.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Bottles used. Bottles discarded. **Corrected On-Site**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle raised above food. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over lettuce at cookline cooler. Foods moved and properly stored. **Repeat Violation**

No Violations Were Observed

Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw scallops over artichokes at cookline cooler. **Corrected On-Site**

Basic - Water leaking from faucet/handle at Handwash sink at cookline. Leaking pipe at prep sink in rear prep area.

High Priority - Small flying insects in bar area. Side bar. Observed 3 small flying insects in bar area on 5/15/15.

Basic - Dead roaches on premises. Approximately 30 dead roaches in servers station and 3 dead roaches in cookline area.

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Phone, keys and glasses stored in food storage shelving at cookline. **Corrected On-Site**

Basic - Equipment in poor repair. Rusted can opener stand.

Basic - Food storage container lid cracked or broken. **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Side bar. **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler. Cut veggies.

Basic - Water leaking from faucet/handle at Handwash sink at cookline. Leaking pipe at prep sink in rear prep area.

High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over cream at walk-in cooler.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef .

High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 20 live roaches in cookline area, 3 live roaches at cookline cooler, 2 live roaches on can opener, 12 live roaches on door and gaskets around dessert storage cooler in north side servers area, 9 live roaches inside cold mug storage cooler in south side servers area and 4 live roaches in counter area in servers station on south side.

High Priority - Small flying insects in bar area. Side bar.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At cookline.

Basic - Dead roaches on premises. 1 dead roach on ground by 3 compartment sink. **Corrected On-Site**

Basic - Equipment in poor repair. Rusted can opener stand.

Basic - Food storage container cracked or broken. In prep area **Corrected On-Site**

Basic - Food stored on floor. Vinegar at cookline **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Inside Bar

Basic - No handwashing sign provided at a hand sink used by food employees. At cookline. **Corrected On-Site**

Basic - Plumbing system in disrepair. Faucet leaking at 3 compartment sink.

Basic - Single-service articles improperly stored. Plastic wrap stored on floor at cookline. **Corrected On-Site**

Basic - Soiled reach-in cooler gaskets. At GE cooler in prep area.

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over lettuce at cookline flip top cooler closest to handwash sink. **Corrected On-Site**

High Priority - Small flying insects in bar area.

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Winded bottle and soap stored in food storage shelving by cookline. **Corrected On-Site**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed Big Five. Emailed poster. **Corrected On-Site**

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Estate cooler in servers station.

Basic - Equipment in poor repair. Rusted shelving at walkin cooler.

Basic - Floors not maintained smooth and durable. Walkin cooler floor in disrepair.

Basic - Soiled reach-in cooler gaskets. At servers station .

Basic - Stored food not covered in walk-in cooler. Scallops and prepped veggies.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.raw beef 43° F, butter 44° F, cheese 44° F, scallops 43° F, fish 43° F at walkin cooler. AC repair man onsite fixing the walkin cooler. Corrective action taken.

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Cooked snow peas and carrots at 47° F, cooked sweet potatoes at 48° F at walkin cooler. Cooling overnight. Discarded by operator.

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site**

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient temperature at 45° F, thermometer in cooler reading 40° F.

Intermediate - No hot running water at three-compartment sink.

Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Walkin cooler with ambient temperature of 45° F. AC repair man onsite fixing the walkin cooler. Ambient temperature at 42° F while repairman was onsite. Corrective action taken.

Intermediate - oysters tag removed from original container prior to container being emptied.

Basic - Bowl or other container with no handle used to dispense food. At sugar container. **Corrected On-Site**

Basic - Nonfood-contact equipment in poor repair. Rusted scale stand. Shelving not smooth and east cleanable in servers station.

Basic - Soiled reach-in cooler gaskets. At cooler in servers station. Near hostess stand. **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler. Peeled potatoes. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Sugar in prep area. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw Fish , escargot and butter at 45° F cookline cooler. Cold setting moved to a lower temperature. Corrective action taken.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Encrusted material on can opener blade and stand. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear prep area. **Corrected On-Site**

Intermediate - Walk-in cooler shelf soiled with debris. **Corrected On-Site**

Basic - Build-up of mold-like substance on nonfood-contact surface. On water station in dining room area.

Basic - Employee personal items stored in or above a food preparation area. Cell in prep area.

Basic - Equipment in poor repair. Rusted cooler at main bar.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By dishwashing area and rear prep area.

Basic - No handwashing sign provided at a hand sink used by food employees. Side bar.

Basic - Soiled reach-in cooler gaskets. At GE freezer in rear prep area, at FRIGIDAIRE freezer in rear prep area and at main bar cooler.

Basic - Stored food not covered in walk-in cooler. Prepped and peeled veggies.

Basic - Water leaking from faucet/faucet handle. At 2 compartment sink in rear prep area.

High Priority - Dead roaches on premises. 3 dead roaches inside cooler near servers station in dining room.

High Priority - Presence of insects or other pest. 1 dry lizard dropping on wall by dishwashing area.

High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over cheeses at walkin cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw scallops at cook-line cooler. Raw beef over bread at cook-line cooler.

High Priority - Small flying insects in bar area.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Metal stem-type thermometer soiled.

Intermediate - Food manager certification expired. **Warning** At time of callback owner stated she took test on 06/18/13.

Basic - Soil residue build-up on nonfood-contact surface, utensil holder.

Basic - Leaking pipe at plumbing fixture, dish area.

Basic - No handwashing sign provided at a hand sink used by food employees, cook line.

Intermediate - Food manager certification expired. **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure, Draining spaghetti. **Corrected On-Site**

Intermediate - Hot water not provided/shut off at employee handwash sink, employee restroom.

Intermediate - Handwash sink used for purposes other than hand washing, food prep. **Corrected On-Site**

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit butter 45 degrees, reach in cooler. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food, raw clams over cheese in reach in cooler. Corrected On Site.

Observed attached equipment soiled with accumulated dust, walk in cooler fan.

Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.

Critical - Observed food being cooled by nonapproved method, tightly covered. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, dry goods.

Observed nonfood-contact equipment in poor repair, rusty shelves in reach in cooler on cookline.

Observed nonfood-contact equipment in poor repair, reach in freezer, rusty.

Observed residue build-up on nonfood-contact surface, soap dispenser .

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Butter and chicken soup. Corrected On Site. Management volutarily discarded.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler on cookline. No potentially hazardous food at this time.Corrected On Site. Maintinance on premises.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Corrected On Site.

Critical - Observed buildup of rusty material on racks in the both reach-in coolers.

Observed gaskets with slimy/mold-like build-up both, reach in coolers on cookline.

Critical - Observed food with mold-like growth. observed on strawberrys. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name.

Observed gaskets/seals on cold holding unit in poor repair.

Observed cutting board grooved/pitted and no longer cleanable.

Observed old labels stuck to food containers after cleaning.

Critical - Observed soiled reach-in cooler gaskets.

Observed utensils stored in crevices between equipment.

Observed wall soiled with accumulated food debris.

Observed ceiling soiled with accumulated food debris. observed in warewashing

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Observed accumulation of debris in warewashing machine and associated equipment.

Observed gaskets/seals on cold holding unit in poor repair.

Observed nonfood-grade containers used for food storage.

Observed old food stuck to clean dishware/utensils.

Critical - Observed raw animal food stored over ready-to-eat food.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed uncovered food in holding unit/dry storage area.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Non-prewrapped utensils not properly presented.

Critical - Observed accumulation of debris in warewashing machine and associated equipment.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed in reachin freezer

Observed wall in disrepair.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Working containers of food removed from original container not identified by common name.