CAPTAIN D'S #3339, 1959 Innis Rd, Columbus, OH 43224 - Restaurant inspection findings and violations



Business Info

Restaurant: CAPTAIN D'S #3339
Address: 1959 Innis Rd, Columbus, OH 43224
Total inspections: 16
Last inspection: Sep 17, 2012
Score
(the higher the better)

99

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Equipment components were not intact, tight or properly adjusted.
  • Food-contact surfaces were dirty.
  • The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.
  • Utensils, temperature and pressure measuring devices were not kept in good repair and/or calibration.
Standard Inspection Jul 1, 2010 88
No violation noted during this evaluation. Critical Control Point Jul 1, 2010 100
No violation noted during this evaluation. Followup Inspection Jul 15, 2010 100
  • Equipment components were not intact, tight or properly adjusted. [multiple violations]
  • Non-food contact surfaces are dirty.
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Nov 29, 2010 92
No violation noted during this evaluation. Critical Control Point Nov 29, 2010 100
  • Equipment components were not intact, tight or properly adjusted.
  • Food-contact surfaces were dirty.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Mar 15, 2011 91
No violation noted during this evaluation. Critical Control Point Mar 15, 2011 100
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Equipment and/or components were not maintained in good working order.
  • The physical facilities are not cleaned as often as necessary.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Oct 26, 2011 87
No violation noted during this evaluation. Critical Control Point Oct 26, 2011 100
  • Equipment and/or components were not maintained in good working order.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Followup Inspection Nov 11, 2011 94
No violation noted during this evaluation. Followup Inspection Nov 17, 2011 100
No violation noted during this evaluation. Standard Inspection Apr 30, 2012 100
No violation noted during this evaluation. Critical Control Point Apr 30, 2012 100
  • Plumbing system is not maintained in good repair.
Complaint Inspection May 9, 2012 95
  • Equipment and/or components were not maintained in good working order.
Standard Inspection Sep 17, 2012 99
No violation noted during this evaluation. Critical Control Point Sep 17, 2012 100

Violation descriptions and comments

Jul 1, 2010

PIC - Dawn

Jul 1, 2010

I. Employee Health (+)
II. Personal Cleanliness (+) All employee drinks in designated area with lid and straw
III. Handwashing, Prevention of Contamination from Hands (+)
IV. Person in Charge / Demonstration of Knowledge (+) Manager (Dawn) knew proper ware washing procedures, cooking temps, and employee health policies
V. Food from an Approved Source (+)

VI. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking / Time as a Public Health Control (+) All food products properly date marked
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from Contamination (+)
XII. Chemical (+)
XIII. Variance Procedures (N/A)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (-) Observed one thermometer in refrigerator reach in not reading proper internal temp of unit.

Jul 15, 2010

PIC - Gwen
All Critical violations corrected.
All non-critical violations corrected.
Thank you!

Nov 29, 2010

PIC: Gwen
Updated Green Sign

Nov 29, 2010

Discussed
Provided information
I. Employee Health (+) Policy in place.
II. Personnel Cleanliness (+) Good, observed drinks w/ lid and straw.
III. Hand washing, Prevention of Contamination from Hands (+) food, hand sinks properly equipped.
IV. Person in Charge/Demonstration of Knowledge (+) Good
V. Thawing (+) Under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures adequate.
VIII. Date Marking/Time as a Public Health Control (+) Good
IX. Consumer Advisory (+) N/A
X. Highly Susceptible Populations (+) N/A
XI. Protection from contamination (+) Good, raw foods stored separately from RTE foods.
XII. Chemical (+) Good
XIV. Transporting Food off Premise (+) N/A
XV. Temperature Measuring Devices (+) Available

Mar 15, 2011

PIC: Jerry
Updated Green Sign
Note: Test strips available at facility were inadequate. Please replace chlorine test strips.
Note: Observed condensate leak in walk-in freezer. Manager has service request already in place.

Mar 15, 2011

Discussed
Provided information
I. Employee Health (+) Has Policy for ill employees.
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) Demonstrated good knowledge of food safety.
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Observed all temperatures to be in compliance. Discussed cooling method for rice and green beans.
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked using day dots.
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable; observed products properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

Oct 26, 2011

PIC: Tausha
Issued a new and Updated Green Sign (note: must be posted in plain view to customers on front door of facility).
Follow-up inspection in 2 weeks.
Flu information:

Oct 26, 2011

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately. Observed employees washing hands frequently.
IV. Person in Charge/Demonstration of Knowledge (+) Has ServSafe certification.
V. Thawing (+) Observed thawing Under refrigeration and under cool running water.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) TCS foods in walk-in cooler cold holding above 41 deg F. To prevent the growth of pathogens that may result in foodborne illness outbreak, TCS foods must always be held at 41 deg F or below. Products were discarded during inspection and unit will be repaired.
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated

Nov 11, 2011

PIC: Anthony
Follow-up inspection for Standard on 10-26-11.
During inspection, unit was adjusted and internal air temperature reading 36 deg F.

Nov 17, 2011

PIC: Anthony
Follow-up inspection for Follow-up on 11-11-11.
Walk-in cooler has been repaired, observed all TCS products holding below 41 deg F.
Flu information:

Apr 30, 2012

TALKED TO JUSTIN, ANDY AND DEBBIE
STORE WAS BEING CLEANED UP OF OLD EQUIPMENT, REPAIRS AND SERVICE CALLS WERE TAKING PLACE TO MAKE SURE EVERYTHING IS IN ORDER FOR NEW MANAGER
THERMOMETERS WERE IN COOLERS, TEST STRIPS WERE USED 200 PPM QUAT SANITIZER
EQUIPMENT WAS NOT SOILED WITH FOOD BUILD-UP
NO VIOLATIONS AT TIME OF INSPECTION
UPDATED GREEN FOOD SAFETY SIGN

Apr 30, 2012

I EMPLOYEE SICK LEAVE POLICY IS AVAILABLE FOR FOODBORNE ILLNESS. ALSO DISCUSSED FOOD ALLERGENS
III OBSEVED EMPLOYEES WAH HANS GOING FROM VARIOUS TASK
IV JUSTIN NEW MANAGER CERTIFIED ANDY AND DEBBIE WERE MANAGERS IN STORE AT TIME OF INSPCTION TO HELP THE NEW MANAGER
V FOODS FROM APPROVED SOURCES
VIII FOODS WERE SEPARATED RAW FROM READY TO EAT.

May 9, 2012

COMPLAINT NOT RUNNING WATER IN WOMEN'S RESTROOM; WATER WAS TURNED OFF FROM UNDERNEATH BECAUSE OF LEAK
SANITIZER NO SUBSTITUTE FOR WATER
RECEIVED CALL PLUMBING WAS FIXED

Sep 17, 2012

Talked to Josh
100ppm quat
observed hand washing when he went from different task
Cooler 38 freezer 24
Updated Green Food Safety Sign

Sep 17, 2012

Talked to.Josh

I: Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/ her from handling foods. We also discussed Major Food Allergens
II: Personal cleanliness was satisfactory. Employees eat, drink, and use tobacco in designated area. Employees who cough sneeze blow their nose should not expose foods equipment, utensils and other items in operation to this type of contamination
III: Handwashing facilities are adequate and located so employees can wash properly.
Handwashing stations are supplied. Exposed ready to eat foods are no touched
by bare hands
IV: Observed the person in charge was knowledgeable of food safety and code
compliance based on responses to food safety questions. Talked to JOSH
VI: Observed food being thawed under refrigeration
V: Foods are from approved source
VI. Proper cooking temperatures are maintained. Potentially hazardous foods have been
cooked and refrigerated to the correct temps
VIII: Most potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked. Date markings were on all foods necessary.

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