Captain Jack's

Year by year

Inspections

1. Aug 28, 2025 Routine · 4 priority, 3 priority foundation, 4 core, 3 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     PRIORITY: Employee observed not washing hands for the duration of the inspection. Education was provided on this matter during the inspection to correct this.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     PRIORITY: Employee observed handling ready-to eat buns and cheeses with their bare hands. Education was provided during the inspection to correct this.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     PRIORITY: In the walk in cooler, raw hamburger was being stored over RTE butter, raw chicken thighs were being stored over RTE beverages, and raw chicken was being stored over RTE butter. The operator corrected this during the inspection by rearranging the walk in cooler shelves.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     PRIORITY: The buffalo dip (08/16) and the crab dip (08/09) in the prep cooler were past their date mark (inspection took place on 08/28). The operator discarded the expired foods to correct this.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - DATE MARKING METHODS

     The hard boiled eggs in the walk in cooler were not provided with a date mark. The operator stated that the eggs were prepared on 08/26; the inspection was on 08/28.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method for the sauce bottles in the prep cooler is inadequate. The sauce bottles in the prep cooler are not provided with a date mark. Only the bulk container of the sauces in a different location have a date mark.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Multiple cambros and their lids were dimpled and cracked, rendering them not easily cleanable.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink. Operator refilled the soap dispenser with soap to correct this during the inspection.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area. This had been corrected/moved during the inspection.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     The cutting boards attached to the prep coolers have heavy staining and scoring.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The walk in freezer has heavy buildup of ice and frost.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The fans in the walk in cooler and the vents/ceilings in the kitchen have accumulations of dust.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The hood filters above the grill area are heavily soiled with grease.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Multiple handles on the coolers and freezers are greasy and slick to the touch.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     Cavities of microwaves are soiled.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)

2. Aug 29, 2024 Follow Up · 2 priority foundation, 4 core, 6 repeat
   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - DATE MARKING METHODS

     Multiple food items prepared on 8/4/24 were not date marked. The inspection was conducted on 8/7/24.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     The handwashing sink was blocked by a box of alcoholic beverages.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     A wet wiping cloth used for wiping surfaces was stored on the left prep cooler.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     A box of bread was stored on the floor of the walk in cooler.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     CONTROLLING PESTS - INSPECTING PREMISE

     Multiple flies were observed in the kitchen area.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

   • Not serious Core Repeat

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     The middle filters of the kitchen hood were visibly soiled.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

3. Aug 7, 2024 Routine · 7 priority, 2 priority foundation, 6 core, 4 repeat
   • Serious Priority Repeat Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     PRIORITY/REPEAT: Employee observed handling ready-to eat bread and salami with their bare hands. Education was provided to owner. Disposable golves or tongs need to be used to grab ready-to-eat foods.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     FOOD CONTACT WITH EQUIPMENT, UTENSILS AND SINGLE-USE ITEMS

     PRIORITY: A plastic container of Belgioso cheese was stored inside the sliced chicken in the left prep cooler. Operator removed the container from the sliced chicken during the inspection.

     Correction: Food contact surfaces of equipment, utensils and linens shall be cleaned and sanitized before use with food. Single-use and single-service shall be maintained in a sanitary condition. Discard potentially contaminated food items.

     Code 3-304.11

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     PRIORITY: The cheese in the cheese dispenser was being hot held at 125°F. Operator turned up the heat dial and the cheese was being hot held at 134-135°F by the end of the inspection.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     PRIORITY: The salami in the left prep cooler was being cold held at 42-57°F. The cambro where the salami was stored was overfilled, the overfilled salami was being cold held at 57°F, the salami below the max line of the cambro was being cold held at 42°F. Operator moved the overfilled salami to the bottom of the left prep cooler during the inspection.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     PRIORITY: The marinara sauce, potato salad, cheese, and green peppers in the right prep cooler were being cold held at 51°F, 50°F, 57°F, and 62°F, respectively. The right prep cooler had an internal temperature of 52-53°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     PRIORITY: Dressing sauces made on 7/27 and 7/31 had exceeded its 7 day date mark/shelf life. The dressing sauce prepared on 7/27 should have been discarded on 8/2. The dressing sauce prepared on 7/31 should have been discarded on 8/6. The inspection was conducted on 8/7. Operator discarded both dressing containers during the inspection.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     PRIORITY/REPEAT: The chlorine sanitizer was not being used according to EPA registered label use instructions and was at 200+ PPM. Employee discarded the sanitizer and prepared a new bucket with less bleach and the concentration was 100 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. The chlorine sanitizer solution should be at 100 PPM at all times.

     Code 4-501.114 (A) - (E)

   • Serious Priority Repeat Corrected on site

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     PRIORITY/REPEAT: Employee mixed bleach, soap and water in a bucket to use as a sanitizer. Education was provided, owner agreed to prepare sanitizer with bleach and water only at a 100 PPM concentration.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

     Code 7-204.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     Multiple food items prepared on 8/4/24 were not date marked. The inspection was conducted on 8/7/24.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     The handwashing sink was blocked by a box of alcoholic beverages.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     A wet wiping cloth used for wiping surfaces was stored on the left prep cooler.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     A box of bread was stored on the floor of the walk in cooler.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat Corrected on site

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     REPEAT: An irreversible registering thermometer or irreversible registering test strips are not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer or irreversible registering test strips.

     Code 4-302.13 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The right prep cooler has an internal temperature of 52-53°F.

     Correction: Repair equipment to good condition or remove from premise. Coolers used to cold hold TCS food items should have an internal temperature of 41°F or below.

     Code 4-501.11 (A)

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Multiple flies were observed in the kitchen area.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     The middle filters of the kitchen hood were visibly soiled.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

4. Jul 12, 2023 Routine · 4 priority, 1 priority foundation, 3 core, 1 repeat
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat cheese with their bare hands. Education was provided to owner. Disposable golves or tongs need to be used to grab ready-to-eat foods.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer was not being used according to EPA registered label use instructions and was at 200+ PPM. Employee discarded the sanitizer and prepared a new bucket with less bleach and the concentration was 100 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - STORAGE

     PRIORITY: Employee's medications were stored above food items and utensinls in the dry storage rack next to the exit door. Employee moved the medications away from food during the inspection.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code 7-201.11 (B)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     Employee mixed bleach, soap and water in a bucket to use as a sanitizer. Education was provided, owner agreed to prepare sanitizer with bleach and water only.

     Correction: Soapy water can be used before sanitizing a food contact surface, but it cannot be mixed with the sanitizer. The chlorine sanitizer shall be prepared with bleach and water only and/or meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

     Code 7-204.11

   • Not serious Priority Foundation

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided for undercooked meats.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Core

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core Repeat

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     REPEAT: An irreversible registering thermometer or test strips are not provided for measuring utensil surface temperatures in the hot water mechanical dish machine.

     Correction: Provide an irreversible registering thermometer or irreversible temperature registering test strips.

     Code 4-302.13 (B)

   • Not serious Core Corrected on site

     TOXIC SUBSTANCES - PERSONAL CARE ITEMS

     Employee's phone was improperly stored in the right prep table cutting board in the kitchen. Employee moved the phone away from the food prep area during the inspection.

     Correction: Store employee personal care items in area designated for employee belongings away from food, equipment, clean utensils, single use and single service items.

     Code 7-209.11