| Violation Date |
Code |
Description |
| 2018-10-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet-stacking. |
| 2018-10-25 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf: no records of parasite destruction for steelhead trout on menu with consumer advisory. facility will not serve trout under cook |
| 2018-06-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf : found rissotto tightly packed with lids firmly attached during cooling. rissotto |
| 2018-06-21 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p: found crabmeat dated 6/14. cdi-voluntarily discarded. |
| 2018-06-21 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p: found rissotto after 3 hours of cooling at 73 f. cdi- rissotto voluntarily discarded. |
| 2018-06-21 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p: observed employees recontaminate hands after washing, at faucets. cdi- ehs corrected pic, who dire |
| 2018-03-07 |
9 |
3-201.11 use food from approved sources only.-p: observed no documentation of spore source for mushrooms from urban gourmet farms. cdi- farm sent documentation while on site. |
| 2018-03-07 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf: observed oyster tags from product served new years eve without date |
| 2018-03-07 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p: observed food in contact w/linens. beech mushrooms and trumpet mushrooms. linen replaced with paper towels. |
| 2018-03-07 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p : found spinach without date when opened. found pumpkin soup dated 2/21 in refrigerator. cdi-both volunta |
| 2018-03-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: found wagyu beef tartare, cured egg yolk, and salmon with no consumer advisory on menu. cdi- menu changed while o |
| 2018-03-07 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. found one bottle of cooking wine not labeled. |
| 2018-03-07 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. found scissors for cutting microgreens laying in growing microgreens. |
| 2018-03-07 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf : observed no 3-compartment sink for warewashing for dish machine backup. verification for applying for variance within 10 days. ehs le |
| 2017-09-28 |
53 |
observed floor damaged in front of garde manger area.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-09-28 |
27 |
observed cooling charts indicating that products are par-cooked in sous vide immersion bath then cooled, and held. 8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records a |
| 2017-09-28 |
21 |
observed mozzarella opened not date marked. cdi - dated3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-09-28 |
13 |
observed raw eggs stored over cream cheese. cdi - reorganized.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p |
| 2017-02-28 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed one bag of spring mix without a date label on the product. product was opened on 2.25.17. cdi |
| 2017-02-28 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed that the facility is using quat sanitizer and does not have quat test strips. cdi - facility has chlorine test strips; ehs advised to stop all use o |
| 2016-09-06 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed no parasite destruction letter for salmon cooked to order. cdi-pic was able to contact supplier for letter indicating s |
| 2016-05-04 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cooling in plastic, closed containers. cdi- discarded or opened |
| 2016-05-04 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed multiple tcs foods past 8 days from date mark. cdi- discarded |
| 2016-05-04 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed beef demi cooling at 6 hours at 67 f. cdi- discarded |
| 2016-05-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage atop food prep table. cdi- instruction provided |
| 2016-05-04 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no food safety manager certified staff onsite. |
| 2015-09-10 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf pic stated salmon is farm raised. must provide verification letter from supplier. verification required. |
| 2015-09-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed lamb holding on stove at 114f. cdi lamb was placed in oven reheated. |
| 2015-09-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sweet potatoes, green beans, greens and potato salad on prep table above 45f. only remove items from temperature control involved in active preparation or cooking process. cd |
| 2015-09-10 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed lettuce, spinach, slaw and cooked asparagus not date marked. cdi items labeled.3-501.18 discard the food requiring date labels onc |
| 2015-09-10 |
37 |
3-304.13 linens and napkins, use limitations - c. observed lettuce stored in direct contact with linen. pic stated lettuce was for owner. label personal items. |
| 2015-09-10 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed large number of single service containers used during multi-us |
| 2015-09-10 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed painted chipped/peeling around kitchen windows. 6-502.12 floors, walls, ceil |
| 2015-09-10 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed mashed potatoes cooling tightly covered in reach-in cooler. cdi mashed |
| 2014-12-18 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool food. observed phf foods cooling in 2 covered containers inside reach-in refrigerators. cdi, operator removed covers and transfered to shallow pans to rapidly cool., |
| 2014-12-18 |
6 |
2-301.12 cleaning procedure - puse proper procedures to wash hands. observed operator turn off faucet with their bare hands. cdi by instruction. |
| 2014-12-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw shell eggs stored above soup in 2 door reach-in refrigerator. cdi, operator relocated soup. |
| 2014-12-18 |
39 |
3-304.14 wiping cloths, use limitation - cstore wet wiping cloths in sanitizer in between uses. observed several wet wiping cloths stored on prep table in kitchen. |
| 2014-12-18 |
51 |
6-202.14 toilet rooms, enclosed - cprovide self-closing doors for toilet rooms. observed men's and women's restroom doors not self-closing. |
| 2014-12-18 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces of equipment shall be free from an accumulation of soil. observed soil and debris accumulating on top of dish machine. |
| 2014-12-18 |
54 |
6-202.11 light bulbs, protective shielding - cprovide light shield or shatterproof or shatter-resistant bulbs for lights in kitchen and in basement over reach-in freezer. observed no protection over light bulbs in these areas. repeat. |
| 2014-12-18 |
45 |
4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be free of cracks, crevaces and be smooth and easily cleanable. observed several plastic containers no longer smooth and easily cleanable and several baking sheets tha |
| 2014-06-26 |
54 |
6-202.11 light bulbs, protective shielding - cgeneral comment: light bulbs shall be shatterproof , shatter-resistant or shielded in areas above clean equipment. observed lightbulbs above refrigeration unit downstairs unshielded. observed light bulb in sto |
| 2014-06-26 |
51 |
6-501.19 closing toilet room doors - cgeneral comment: toilet doors shall remain closed when not in use. observed restroom doors left open in food establishment. |
| 2014-06-26 |
45 |
4-205.10 food equipment, certification and classification - cfood equipment shall meet ansi / nsf standards. observed 2 crofton warmers in kitchen that were for household use only. observed white domestic refrigerators and freezers storing potentially haz |
| 2014-06-26 |
42 |
. 4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean equipment in a clean, dry area and 6 inches off of the ground. observed several containers of clean lids and clean scoops stored in c |
| 2014-06-26 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths shall be stored in sanitizer in between uses. observed wet cloth used to stabilize cutting board in kitchen. cdi by instruction. |
| 2014-06-26 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfgeneral comment: provide a disclosure statement for animal foods offered undercooked on menu. observed operator now had part of the consu |
| 2014-06-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfdate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. observed 1 container of orzo pasta, 1 cont |
| 2014-06-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pgeneral comment: food shall be stored in wrappings, packages or covered containers. observed ice used for drinks stored in prep sink. cdi, operator covered ice during inspecti |
| 2014-06-26 |
33 |
3-501.13 thawing - cgeneral comment; use proper methods to thaw food. observed operator thawing ribs under water at 82 degrees f. cdi by instruction. |
| 2014-03-06 |
26 |
7-201.11 separation-storage - ptoxic substances shall be stored so that contamination of equipment is prevented. observed heavy duty grill degreaser and other toxic substances stored on prep sink in kitchen.7.202.11 restriction-presence and use - pf only |
| 2014-03-06 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pgeneral comment: store raw animal foods below ready-to-eat foods. observed container of raw shell eggs stored above fresh herbs in reach-in refrigerator. cdi, operator relocat |
| 2014-03-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfgeneral comment: date mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed cooked mushrooms not |
| 2014-03-06 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfprovide a consumer advisory for raw or undercooked animal foods that are offered for consumption. observed steaks on menu that operator s |
| 2014-03-06 |
8 |
6-301.14 handwashing signage - cgeneral comment: each handwash sink shall have a handwash sign. observed handwash sink in front of house near wine storage without a handwash sign. cdi, provide handwash sign by next inspection. |
| 2014-03-06 |
27 |
3-502.12 reduced oxygen packaging, criteria - p,pfgeneral comment: obtain approval through state and provide varience and haccp plan if reduced oxygen packaging is done. observed vacuum packaged fish in freezer downstairs that operator stated was prepared |
| 2014-03-06 |
45 |
4-205.10 food equipment, certification and classification - cfood equipment shall be certified or classified to meet nsf/ansi standards. observed a domestic ice maker machine and a household refrigeration unit storing potentially hazardous food downstairs |
| 2014-03-06 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be cleaned enough to prevent accumulation of soil. observewd shelving collecting debris and bottoms of reach-in refrigerators collecting food debris in basement. |
| 2014-03-06 |
54 |
6-305.11 designation-dressing areas and lockers - cgeneral comment: designated areas or lockers shall be provided for employee possessions. observed hand lotion used for employees stored on handwash sink. observed employee possessions commingled with equi |
| 2014-03-06 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean equipment and linen in a clean, dry area. observed boxes of clean wine glasses stored on ground in dry storage room. observed clean lin |
| 2013-02-28 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed floors and walls under and behind equipment. |
| 2013-02-28 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed refrigeration units and storage shelving in need of cleaning. |
| 2013-02-28 |
45 |
except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2013-02-28 |
23 |
a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed t |
| 2012-10-30 |
8 |
all handsinks must have handwashing signage. |
| 2012-10-30 |
45 |
facility has several pieces of domestic equipment including several refrigerators and freezers. |
| 2012-10-30 |
34 |
the dial stem thermometer had to be calibrated. the digital thermometer had dead batteries. cdi |
| 2012-10-30 |
30 |
facility needs a variance for reduced oxygen packaging or must comply with the rules for rop without a variance. |
| 2012-10-30 |
27 |
facility must have a variance or comply with the rules for reduced oxygen packaging without a variance including a haccp plan under the new rules. cdi by instruction. also; the facility may not package fish using a reduced oxygen packaging method unless |
| 2012-10-30 |
23 |
facility needs a consumer advisory for items such as duck they are willing to serve undercooked. |
| 2012-10-30 |
2 |
facility must implement an employee health policy and inform all employees of their responsibilities under this policy. cdi by instruction. |