QUARTERDECK SEAFOOD BAR & NEIGHBORHOOD GRILL

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked ribs (51F - Cooling) since 3:00am, at 11:25am inside walk in cooler. Food did not reach 41F cold holding in allotted time. Stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked brown rice (120-132F - Hot Holding) at sushi station. Per operator, food stored out of temperature overnight. Stop sale. 2) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked ribs (51F - Cooling) since 3:00am, at 11:25am inside walk in cooler. Food did not reach 41F cold holding in allotted time. Stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked brown rice (120-132F - Hot Holding) at sushi station. Per operator, food stored out of temperature overnight. Stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked ribs (51F - Cooling) since 3:00am, at 11:25am inside walk in cooler. Food was stored inside deep bin, covered during cooling. Educated operator on proper cooling method.

Intermediate - Handwash sink not accessible for employee use at all times. Observed bag stored inside hand wash sink at sushi station. Operator removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee lunch box stored inside low boy cooler at sushi station, not separated from guest food. Operator removed. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator cut open packaging to allow oxygen flow. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside walk in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream pc (52-55F - Cold Holding) in over stack container in flip top cooler. Per chef less than 30 minutes. Observed seaweed salad (55F - Cold Holding) per operator held less than two hours chef voluntary discarded .Not portion or prep.today chef placed ice on top Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left side interior of ice machine. Operator cleaned and sanitized. Corrected On-Site

Basic - Ceiling tile missing. In kitchen

Basic - Commercially processed grouper 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. Chef opened packages Corrected On-Site Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Stored on top of cardboard boxes Operator placed in clean container. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork ribs defrosted in stagnant water. Chef turned on water.

High Priority - Dented/rusted cans present. See stop sale. Observed one dented can of black olives stored on can shelf in kitchen. Operator removed.

Intermediate - Spray bottle containing toxic substance not labeled. 1) Observed unlabeled spray bottle containing unknown solution stored at bar. Operator labeled. 2) Observed unlabeled spray bottle containing unknown solution stored at dishwashing area. Operator labeled. Corrected On-Site

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 grouper stored in original packaging at cook line. Operator cut packaging open to allow oxygen flow. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on clean dishware at sushi station. Employee removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside walk in freezer. Operator removed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice machine at bar. Operator cleaned and sanitized. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean dishware not stored inverted on dry rack in kitchen. Operator inverted plates. Corrected On-Site

Basic - Food stored on floor. Observed container of orzo stored on the floor at cook line. Operator properly stored. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on floor in front of ice machine in kitchen. Operator properly stored. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw ribs thawing in cold standing water in kitchen prep sink. Educated operator on proper thawing procedures. Operator turned on cold water to properly thaw ribs. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed 4 dented cans of roasted red peppers stored on dry storage rack in back area of kitchen. Stop sale. Repeat Violation Admin Complaint

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Advised operator that measuring device for high temperature dish machine is required. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Observed employee jacket stored on dry storage rack in back of kitchen. Operator removed. 2) Observed employee purse and listerine stored next to clean dishes and above spices at sushi station. Operator removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed container of rice stored on floor. Operator properly stored. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor in walk in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in crevice of flip top cooler lid. Operator removed. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Tomato juice can creased on top. Manager discarded see stop sale.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection confirmation #227435589 Corrected On-Site

High Priority - Quaternary ammonium sanitizer/ other approve sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At Triple Sink (1130 Ppm- Sysco sink and surface ). Per label 700 eco lab on site adjusted dispenser to proper 700 Ppm . Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Dishwashers purse on shelf next to clean dishes. Dishwasher removed Corrected On-Site

Basic - Exterior door has a gap at the threshold / frame that opens to the outside. Weather stripping on left side of door frame damage creating hole to the outside.

Intermediate - Packaged food not labeled as specified by law. Container of rice, container of bread crumbs . Employee dated Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of pork ribs. Employee dated Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Next to ice machine, by storage area. Employee removed Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Storage area, in front of dish machine. Operator placed correctly Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Employee removed, cleaned and sanitized Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice on walk in freezer floor

Basic - No handwashing sign provided at a hand sink used by food employees, by cookline and dishwashing area. Manager posted times Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi bar. Cloth placed in sanitizer bucket Corrected On-Site