QUARTERDECK DAVIE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. 1) Employee failed to wash hands before putting on gloves when entering kitchen to begin shift. 2) Employee failed to wash hands before putting on gloves after handling and rinsing dirty pans at triple sink. Reviewed with staff and manager proper handwashing procedures- both employees washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In sushi fliptop lower cooler, raw salmon sushi rolls above sauce containers. Manager rearranged to properly store. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup in top of ice machine bin.

Basic - Employee beverage container in ice machine/ice bin. Employee unopened water bottle in ice bin at main bar. Manager removed bottle and removed ice from area around bottle. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open beverage container on shelf directly above salad fliptop unit. Manager removed beverage.

Basic - Employee eating in a food preparation or other restricted area. Employee drinking at food prep station evidenced by open beverage container on shelf directly above salad fliptop unit. Manager removed beverage. Corrected On-Site

Basic - Food stored on floor. Cases of food items on floor in walk in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around drain line and back of cooling unit in line reach in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives and utensils in standing water (79F) on prep table by sushi fliptop. Manager changed container and placed on grill to hold above 135F. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of fryer fliptop unit. Repeat Violation

Basic - Waste line missing at soda gun holster. Waste lines missing from 2 soda gun holsters at main bar. Manager replaced. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. TPHC butter and cooked mushrooms not time marked. Per operator food on time control less than four hours. Operator time marked food items Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Right two drawer cooler At 11:55pm raw burgers 45F ambient cooling for 1 hour to 46F at 12:20pm. At this rate proper ambient cooling to 41F in four hours will not occur. Operator placed food on ice to quick chill Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table at expo line. Operator threw out drink Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed at right cold rail Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four drawer cooler ; cheese (46-48F - Cold Holding) Cold rail; cut lettuce (62F - Cold Holding under no temperature control). Per operator food transferred from walk in cooler less than four hours ago. Food not prepared or portioned today. Operator placed food in freezer to quick chill Corrective Action Taken

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw salmon and tuna bearing the label to remove fromROP before thawing thawing in ROP. Per,operator fish was thawing in ROP less than four hours ago. Operator removed fish from ROP Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink front line freezer. Operator removed Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed under cold rail cooler. Operator began drying the cooler Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) In kitchen main steam well, mashed potatoes (121F - Hot Holding). Per manager prepared at approximately 10:30am and placed in unit. Employee removed to griddle to reheat above 165F for proper holding. 2) In hold rail at front of grill, cooked mushrooms (88F - Hot Holding). Per manager prepared at approximately 10:00-10:30am and moved to rail. Employee reheated to 168F at placed in steam bath on grill to hot hold. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holder at far end of bar has mold like buildup. Manager removed and cleaned holder. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup in top of ice machine bin.

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloths under cutting boards at cook line. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handling clean dish ware immediately after handling and loading dirt dish ware into machine without washing hands and changing gloves first. Manager reviewed proper procedures with employee for going forward. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In expo station ice bath not submerged fully, commercial ranch dressing (48F - Cold Holding); commercial blue cheese dressing (42F - Cold Holding). Per manager not prepared portioned today and in unit approximately 2.5 hours. Manager replaced with new containers pushed farther down into ice. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water backed up in drain line and holster for soda gun at entrance to bar. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping clothes under cutting boards at cookline.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In cook line steam well, mashed potatoes (129-145F - Hot Holding). Per employee removed from steamer approximately 30 minutes to line. Employee placed back in steamed to reheat above 165F to properly hot hold. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water with mold like buildup in soda gun holder at near end of bar.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upper panel inside ice bin has mold like buildup.

Basic - Employee eating in a food preparation or other restricted area. Employee plate of rice by end of cook line. Employee removed food. Corrected On-Site Repeat Violation

Basic - Waste line missing at soda gun holster. Two soda gun holsters at bar missing drain lines. Manager placed call to Coke Cola to request installation of lines.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator cutting lettuce in prep station while wearing one glove , glove hand holding knife while the other hand is touching head of lettuce.Operator put on gloves on other hand. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedure to manager

Intermediate - No type measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Spray bottle containing toxic substance( cleaner ) not labeled in soda station. Operator labeled tabie cleaner Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing wrist band. Operator removed Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Container with cooked beans on floor inside walk in freezer. Operator discarded at will Corrected On-Site

Basic - Stored food not covered. Container with Raw beef not covered inside walk in freezer. Operator discarded at will Corrected On-Site

Basic - - From initial inspection : Basic - Rice Food storage container broken in dry storage area. Warning - From follow-up inspection 2023-06-08: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw fish inside 4 drawer cooler in cook line under stove. Operator inverted Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Bar ;krab meat (46F - Cold Holding) cream cheese 45( cold holding) held less than 2 hours ago. Manager discarded krab meat at will. Cream cheese moved to reach in cooler to quick chill Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice in sushi bar using TPHC without time mark. Operator placed time mark for sushi rice. Sushi rice held for less than 2 hours per chef. Corrected On-Site

Intermediate - Food-contact surface soiled with slime. Soda gun nozzle in bar, operator cleaned and sanitized during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled in bar. Operator labelled sanitizer Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured in storage area. Operator secured Corrected On-Site

Basic - Interior of microwave soiled. Operator cleaned during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in low boy reach in cooler in cook line salad station. Operator cleaned during inspection. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Lemon at wait station in dining room. Operator covered Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw turkey Pattie's stored over raw fish in grill station lowboy reach in cooler in kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed employee washing large knife in hand sink across from cook line in kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed spray bottle holding sanitizer underneath dish machine in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee purse hanging on dry storage shelf in kitchen.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Observed employees wearing wrist watch and rubber bands on wrist while preparing food in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor tiles missing and/or in disrepair. -Observed floor tile cracked underneath three compartment sink in kitchen.

Basic - Food stored on floor. -Observed large plastic container holding cooked black beans stored on floor in walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed reach in cooler gaskets soiled throughout cook line in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed salsa on make shift table cold held at 45 degrees Fahrenheit. Per operator, item was place at table 30 minutes prior to the inspection. Operator restock ice properly to maximize cooling. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed old food residue buildup on can opener blade. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Observed a cup stored in handwash sink at bar area. Operator removed Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with cleaning chemical in dishwashing area. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed heavy buildup of mold like substances in ice machine. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed mold like substance buildup on AC vents on cookline.

Basic - Ice scoop handle in contact with ice at bar. Operator removed Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not identified by common name. Corrected On-Site