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Central Virginia Health District
307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
VDH Home | Central Virginia Health District | Captain D's Seafood #3777 | Fast Food | Risk Factor

Captain D's Seafood #3777

7801 Timberlake Road Lynchburg, VA 24502
Status: Permitted

Fast Food | Risk Factor

July 6, 2023
Score & Grade: Grade:
Observations & Corrective Actions

47: 1570 The facility had multiple coolers which had door gaskets that were heavily damaged and entraping food or food residue in the doors.
Corrective Actions: Repair the coolers by replacing all torn gaskets to ensure that when cleaning the non-food contact surface they have limited food entrapment.

55: 2790 The facility's tiled floor is in need of an entire resurfacing due to heavy erosion of the grouting between tiles. Primary area of concern is in the main kitchen line by the grills and fryer and at the 3-compartment sink area. Grout has eroded to the point beneath some tiles and risks creating further damage and creates entrapment/harborage conditions for pests or pathogens.
Corrective Actions: Regrout the tiling in the entire kitchen operation as required to create a smooth, durable and easily cleanable surface. This will aid in maintaining a clean environment and protect the flooring from further damage.

Additional Comments

No comments

Food Temperatures
Description Temperature State of Food
Green Beans 40 °F Cold Holding
Cole Slaw 39 °F Cold Holding
Fish Strips 170 °F Hot Holding
Hush Puppy 39 °F Cold Holding
Tartar 40 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
3-Compartment Sink Chemical 100 Chlorine
No records found
Equipment Temperatures
Description Temperature
Walk-in Cooler 39 °F
walk-in Freezer 2 °F
Single Door Freezer 11 °F
Prep Unit 40 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination
IN
15 Food separated & protected.
Compliant
Observations
IN
16 Food-contact surfaces: cleaned & sanitized.
Compliant
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
NO
18 Proper cooking time & temperatures.
Compliant
Observations
NA
19 Proper reheating procedures for hot holding.
Compliant
Observations
IN
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
IN
22 Proper cold holding temperatures.
Compliant
Observations
IN
23 Proper date marking & disposition.
Compliant
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
NA
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
NA
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Utensils, Equipment, and Vending (0 points)
OUT
47 Food & non-food contact surfaces cleanable, properly designed, constructed & used.
Repeat Violation
Observations
Physical Facilities (0 points)
OUT
55 Physical facilities intalled, maintained & clean.
Repeat Violation
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