Employees Not Properly Washing Hands, Dish Machines Not Sanitizing and Other Violations

The Northeast Health District is tasked with ensuring restaurant compliance with applicable health and safety regulations. The following are the most recent scores available for Walton County restaurants.

Each kitchen is given a score, and any violations are listed on-line.  The restaurant or cafeteria is categorized as low risk if there are no critical violations and a score of 90 or more is achieved.  For a food establishment to be categorized as high risk, one or more critical violations must be found.

Any restaurant with a failing grade -- a score of 70 or less -- receives a follow-up inspection within 10 days.

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Captain D's

Date: Sept. 23, 2013   Score: 100 (Preliminary)

Low Risk - No violations

Claudes Off the Bayou 

Date: Sept. 19, 2013   Score: 70

High Risk - One critical violation: Violation of : 2-1B. Hands clean and properly washed - Employee touching raw sausage and french toast mix without washing hands before proceeding to plate ready to eat foods; Employee recontaminating foods after washing by touching faucet handles - Instructed to stop and wash hands; Person in charge will further train employees on proper hand washing.

Non-critical violations:

• Violation of : 2-2B. Proper eating, tasting, drinking, or tobacco use - Employees' cups throughout kitchen on top of prep tables and microwave and several drinking from cup without lid and straw and Red Bull can.
• Violation of : 2-2D. Adequate handwashing facilities supplied & accessible - Front hand wash sink used as dump sink to dip ice. Person in charge will retrain employees on proper drinking in food prep areas. Cans thrown out.
• Violation of : 4-2B. Food-contact surfaces: cleaned & sanitized - Not enough quat sanitizer in buckets and sink tubing on container broken. Dish machine not sanitizing.  Person in charge manually prepared sanitizer in 3 compartment sink and redone in buckets. Service tech called for dish machine. Person in charge instructed to clean.
• Violation of : 11D. Thermometers provided and accurate - No thermometers in small reach in cooler and freezer.
• Violation of : 12A. Contamination prevented during food preparation, storage & display- Box of eggs in cooler and boxes of shrimp in walk in freezer on floor. (repeat)
• Violation of : 12C. Wiping cloths: properly used and stored - Sponges used to wash dishes.
• Violation of : 14B. Utensils, equipment and linens: properly stored, dried, handled - Utensils placed with other utensils wet.
• Violation of : 14C. Single-use/single-service articles: properly stored, used - Single service coffee filters not kept in sleeves. (repeat)
• Violation of : 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used - Reach in freezer with ice accumulation; Handle on reach in cooler (in front of grill) broken. (repeat)
• Violation of : 15C. Nonfood-contact surfaces clean Water, Plumbing and Waste - Shelving in back dry storage has food debris. (repeat)
• Violation of : 17C. Physical facilities installed, maintained, and clean - Broken floor tiles around drains; stained floor tiles; Vents dusty in restrooms. (repeat)

Domino's Pizza

Date: Sept. 23, 2013   Score: 88

High Risk - One critical violation: Violation of : 6-1A. Proper cold holding temperatures-  Pizza and sandwich toppings were held at the top of the make station at temperatures above 41F. Advised the person in charge to discard items every four hours until the make table is repaired.Several products were discarded. Corrected on site. (repeat)

Non-critical violation:

• Violation of : 17B. Garbage/refuse properly disposed; facilities maintained - The dumpster doors were open. Advised the person in charge to keep the dumpster doors closed at all times. 

Tokyo Japanese Restaurant 

• Violation of : 4-2B. Food-contact surfaces: cleaned & sanitized - Dish machine not sanitizing - Call tech for repair. Use 3 compartment sink until repaired.
• Violation of : 12A. Contamination prevented during food preparation, storage & display - Box of seaweed on floor at sushi bar.  (repeat)
• Violation of : 12C. Wiping cloths: properly used and stored - Wet wiping cloths not stored in sanitzer. (repeat) Not enough quat in buckets. (repeat) Sanitizer bucket on floor at sushi bar.
• Violation of : 13A. Posted: Permit/Inspection/Choking Poster/Handwashing - Score not posted.
• Violation of : 14A. In-use utensils: properly stored - Scoop handles in tempura and sauce. (repeat) Room temperature water at sushi bar used for knives and at grill in back. 
• Violation of : 14B. Utensils, equipment and linens: properly stored, dried, handled - Bowls and serving utensils not inverted at sushi bar and plastic ware. (repeat) Cloths on floor at sushi bar.
• Violation of : 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used - Blue lining shelves near walk in freezer; Liners on bottom of prep table bottoms; Cardboard lining under jugs; Paper towels lining food throughout. (repeat)

Wendy's

Date: Sept. 25, 2013   Score: 98 

Low Risk - No critical violations

Non-critical violations:

• Violation of : 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used - Several reach in cooler doors have damaged gaskets preventing the door from closing properly. Advised to replace.
• Violation of : 17C. Physical facilities installed, maintained, and clean - A small leak was observed in the kitchen in the fryer prep area. Advised to repair.
• Violation of : 17D. Adequate ventilation and lighting; designated areas used - The lights in the back storage area are not shielded properly. Advised to fix. 

View more restaurant inspections here.