Captain Brian’s Seafood Market And Restaurant

Basic – Cardboard used to line nonfood-contact shelves

Observed soiled cardboard lining shelves in the freezer and on the floor.

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas

Observed the ceiling tiles throughout the kitchen not easily cleanable. n Repeat Violation

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Observed ceiling vents in prep kitchen soiled and hanging open.

Basic – Equipment in poor repair

Observed the walk in cooler rusted and in disrepair. n Repeat Violation

Basic – Floors not constructed to be easily cleanable

Observed walk in floors deteriorated and not easily cleanable. n Repeat Violation

Basic – Food stored on floor

Observed food stored on floor in the walk in freezer.

Basic – In-use tongs stored on equipment door handle between uses

Observed tongs stored on oven door handles.

Basic – Single-service articles not stored inverted or protected from contamination

Observed coffee filters not inverted or covered.

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands

Observed employee handling raw fish and then handling cooked and ready to eat lobster without washing hands or changing gloves.

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged

Observed chicken stored over seafood and fish out of packaging in walk in freezer.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Observed some illness reporting forms completed but not all. Operator will complete.