QUARTERDECK DAVIE

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.

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.

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**

High Priority

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 - 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.

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 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

Waste line missing at soda gun holster. Waste lines missing from 2 soda gun holsters at main bar. Manager replaced.

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

Basic

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

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 - 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

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

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

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.

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

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.

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