| Violation Date |
Code |
Description |
| 2018-12-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed slight debris build up on shelving in walk in cooler. |
| 2018-12-13 |
45 |
4-501.11 maintain equipment in good repair. observed damaged shelving in walk in cooler and damaged gaskets on reach in cooler. |
| 2018-12-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed bottles of margarine with no labels. |
| 2018-05-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up in gaskets of reach in cooler. |
| 2018-05-10 |
45 |
4-502.11(a) maintain utensils in good repair. observed plastic containers damaged stored in walk in cooler. |
| 2018-05-10 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine not functioning properly. vr 05/20/20184-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p obs |
| 2018-05-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw chicken stored over raw beef. cdi by correcting storage order. |
| 2017-12-18 |
4 |
general comment: 0 pts -2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee personal drinks stored on shelf above clean dishes in kitchen. cdi: relocated. |
| 2017-12-18 |
8 |
general comment: 0 pts -5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed items stored inside and at handsink at back bar area. cdi: items removed.6-301.12 provide paper towels or approved alternative for hand |
| 2017-12-18 |
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. 1.5 pts - observed containers of spinach dip in walk-in cooler with expired 7 day date labels. cdi: disc |
| 2017-12-18 |
42 |
repeat: 1 pt -4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes wet stacked on dish shelf in kitchen. |
| 2017-12-18 |
45 |
repeat: 0 pts. -4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf. observed some damaged plastic containers that can no longer be cleaned pr |
| 2017-12-18 |
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. 0.5 pts - observed containers of mashed potatoes that were cooling in walk-in wit |
| 2017-04-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed food bus tub pans and plastic containers wet stacked on dish shelf. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 i |
| 2017-04-05 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - cobserved employee box of pizza stored on dish shelf across from dish machine. |
| 2017-04-05 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed heavily worn cutting boards stored on dish shelf. discarded during inspection. 4-501.11 maintain equipment in good repair.observed wooden damag |
| 2016-10-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue on the exterior of a plastic food bin. insure that sticker debris is throroughly removed during the wash/rinse/sanitize process. c |
| 2016-10-24 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed two old sinks in the dumpster area that are no longer essential to restuarant function, observed c.ardboard boxes |
| 2016-10-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee jacket stored overtop of dry storage food items. cdi by pic removal. |
| 2016-06-26 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste receptacle in the womens restroom. |
| 2016-06-26 |
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 wood-sided lids for the two ice chests in the bar areas. this |
| 2016-06-26 |
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. observed flour scoop stored with handle in contact with the food product. cdi |
| 2016-06-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several sauce bottles unlabelled, such as tarter sauce. cdi by employee labelling items. |
| 2016-06-26 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at handsink in the kitchen area. insure that handsinks are kept stocked with soap and paper towels. cdi by pic providing soap6-301.12 provide paper towels or approved alternati |
| 2016-03-30 |
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 plywood ice bin lid in the front bar. lid is made of painted w |
| 2016-03-30 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabelled dry spice/seasoning bottles near the grill. ehs recommended a different labelling system where the outside o |
| 2016-03-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several pans stored as clean with sticker debris on the exteriors. insure that stickers are removed in the cleaning process. |
| 2015-12-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone and other employee items stored on storage shelves in the prep area. designate an area for all employee belongings separate f |
| 2015-12-16 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed tongs with damaged plastic coating. ehs recommended that facility remove the pl |
| 2015-12-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored outside of sanitizer buckets. insure that when wet cloths are used, they are returned to the bucket so that the sanitizer on the rag does not degrade. cdi |
| 2015-12-16 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing improperly in a container of water. thawing with water requires that the water is running and able to drain, the water must also be less than 70f, to prevent the product from overheating. cd |
| 2015-06-11 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed glass cleaner stored on prep table in kitchen. observed glass cleaner stored on prep surface in bar. cdi items moved. |
| 2015-06-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored in direct contact with seafood items in prep cooler. cdi beverage discarded. |
| 2015-06-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bernaise sauce and onion rings holding out of temperature control. ehs recommends items to be held on tphc. emailed pic tphc documentation. verification required. |
| 2015-06-11 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed 2 coolers missing ambient air thermometer. |
| 2015-06-11 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee bare hand contacting shrimp and fish. cdi by instruction. |
| 2015-06-11 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed reach-in coolers and dry storage in gated area. observed gate unlocked. gate must remain locked during all hours unless area is under supervision. |
| 2015-06-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed black residue on walk-in cooler walls. |
| 2015-06-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies and fruit flies throughout kitchen and bar areas. |
| 2015-06-11 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on seafood cooler. |
| 2014-12-29 |
4 |
2-401.11 all employee beverages must be stored in a manner to prevent contamination of exposed food, clean equipment, utensils, and single use articles. observed employee beverage stored on top of make unit. moved to designated area. |
| 2014-12-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee prepping onion rings change gloves without washing hands between use. educated and employee complied. |
| 2014-12-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at front bar. stocked. 5-202.12 a handwashing sink shall provide hot water at a temperature of at least 100f through a combination faucet |
| 2014-12-29 |
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 salmon cooked to order is received fresh. facility has letters of parasite destruction but they need to obtain aquaculture lette |
| 2014-12-29 |
13 |
3-302.11(a) separate the different types of raw animal foods.separate raw animal foods from ready-to-eat foods. -pin walkin cooler, observed raw beef stored over onion rings. in seafood make unit observed raw oysters rockefeller stored above ready to eat |
| 2014-12-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf consumer advisory on menu is incomplete. the disclosure is missing from the bottom and some items are not marked w |
| 2014-12-29 |
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 milk, ribs and lettuce not marked. once bag or container is opened, it must be date marked. corrected during inspection. |
| 2014-12-29 |
37 |
3-305.11 store food in a clean, approved location, and at least 6 inches above the floor. containers of dry goods are being stored in an area open to the outdoors. area is secured during closed hours. |
| 2014-12-29 |
43 |
4-502.14 oyster shells may not be reused. observed shells being reused for oysters rockefeller. |
| 2014-12-29 |
45 |
4-202.11 multiuse food contact surfaces shall be easily cleanable by maintain surfaces smooth and uniform. obseved tongs and plastic container in poor repair. discard. 4-501.11 surfaces such as cutting blocks and boards that are subject to scratching and |
| 2014-12-29 |
53 |
6-501.11 floors, walls, and ceilings shall be maintained in good repair. observed floors, walls and ceilings in need of repair througout. can wash sides are covered with plastic shower panels. floor in front of refrigerator and dry storage is carpet that |
| 2014-12-29 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. lights shields above salad prep need to have end caps.6-303.12 (c) maintain sufficient lighting of least 50 foot ca |
| 2014-12-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one bottle of degreaser unlabeled. labeled during inspection. |
| 2014-05-22 |
14 |
4-501.114 sanitizer must be at proper concentration. observed two sanitizer buckets at <50 ppm. cdi buckets refilled. |
| 2014-05-22 |
21 |
3-501.17 potentially hazardous ready-to-eat foods held longer than 24 hours shall be date marked. observed several items that meet the criteria not labeled. cdi by instruction. |
| 2014-05-22 |
35 |
3-302.12 once removed from original packaging, food shall be labeled. observed several food containers unlabeled. |
| 2014-05-22 |
39 |
3-304.14 in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths on counter. |
| 2014-05-22 |
47 |
4-601.11 nonfood contact surfaces of equipment shall be cleaned as often as necessary to precent soil accumulation. observed microbal growth on ceiling of wallk-in cooler. observed food debris around lid of prep flip top cooler and several cooler gasket |
| 2014-05-22 |
53 |
6-201.11 floors shall be smooth and easily cleanable. observed broken tiles under equipment and around cook line. |
| 2014-05-22 |
45 |
4-205.10 equipment shall be used according to recommendations. observed potentially hazardous foods stored in glass front cooler labeled for packaged or bottled products only. move items to approved cooler or replace with approved cooler.4-101.19 nonfood |
| 2013-09-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore foods by final cook temperature, with all rte foods stored above all raw animal foods. observed raw steak stored over salad dressing in the glass ri cooler. observed raw l |
| 2013-09-16 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessobserved chlorine sanitizer at >100ppm today. maintain sanitizer at 50-100ppm. water added today to reduce the concentration. |
| 2013-09-16 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), dispositionobserved blue cheese dressing today and the pic was not sure if it was 4 or 5 days old. if a tcs food is held between 41f-45f, then the hold time aft |
| 2013-09-16 |
12 |
3-402.11 parasite destructionpic stated that salmon is offered undercooked if a customer requests(130f). no parasite destruction letter or verification of farm raised/pellet fed onsite today. spoke with us foods rep. that was onsite and he verified that |
| 2013-09-16 |
38 |
2-303.11 prohibition-jewelryfood service employees are limited to a single wedding band on their hands/wrists- no other rings, bracelets, or watches allowed. |
| 2013-09-16 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore clean utensils on a clean surface. observed the ice scoop today stored in a soiled bucket-sent to be washed. |
| 2013-09-16 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogenssirloin that is currently offered undercooked is not whole muscle intact beef and due to this, must be asterisked on the menu- no asterisk p |
| 2013-02-25 |
54 |
observed the end caps missing from some of the light sheilds. except as specified in ? (b) of this section; light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; utensils; and linens; |
| 2013-02-25 |
47 |
observed the bottom shelf of the upright cooler and the interior of the microwave oven;and the bottom shelf of the upright freezer soiled; with food residue; or collecting food debris. nonfood-contact surfaces of equipment shall be cleaned at a frequency |
| 2013-02-25 |
45 |
observed both fryer baskets in disrepair with wires starting to break off. equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. |
| 2013-02-25 |
43 |
observed coffe filters uncovered/unprotected. single-service and single-use articles shall be stored as specified under ? (a) of this section and shall be kept in the original protective package or stored by using other means that afford protection from |
| 2013-02-25 |
43 |
observed 1 box of single service trays stored on the floor in the storeage area. except as specified in ? (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dr |
| 2013-02-25 |
31 |
observed spinach and mashed potatoes cooling in the upright cooler at 87-91f with 1 hour left to drop to 70. the items were cooling in a large container. items put into ice bath. cooling shall be accomplished in accordance with the time and temperature cr |
| 2013-02-25 |
8 |
observed men's room with no handwash sign. all other signs were in place. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. |
| 2012-10-18 |
23 |
observed no consumer advisory in use for undercooked or cooked to order items on the menu. manager states the ca will be placed on the menu in the next printing. |
| 2012-10-18 |
38 |
observed dishwashing staff in the kitchen area wearing a tank-top t-shirt. food employees shall wear clean outer clothing to prevent contamination of food; equipment; utensils; linens; and single-service and single-use articles. |
| 2012-10-18 |
14 |
observed ice machine soiled with mold growth on interiror surfaces. equipment food-contact surfaces and utensils shall be clean to sight and touch. |