| Violation Date |
Code |
Description |
| 2018-10-03 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed several opened water bottles stored on prep surfaces throughout. cell phone was being stored directly over the prep station near the make line. -.5 points. |
| 2018-10-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of tomatoes juice stored in direct contact with the floor. 0 points. |
| 2018-10-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p shrimp in thawing water was above 45 degrees when checked. tomatoes juice and raw eggs were also observed stored on prep surfaces above 45 degrees. raw beef in 1 door unit was also above |
| 2018-10-03 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee used same gloved hands to touch raw oysters and continue to do other prep activities without hand washing in between. cdi- gloves were c |
| 2018-10-03 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed tomatoes stored in the back that were decayed and contained gnats. cdi- pic discarded adulterated tomatoes. -1 point. |
| 2018-10-03 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed food employee use gloved hands to handle raw oysters and then |
| 2018-10-03 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed no employee health policy onsite. cdi- ehs left an illness chart onsite during the inspection. 0 points. |
| 2018-10-03 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no pic with a serv safe onsite during the inspection. -2 points. |
| 2018-03-19 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on salad prep and two doors on prep unit 2 in need of replacement. |
| 2018-03-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed cook not wearing hair restraints. |
| 2018-03-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee filling bins of potatoes with water at handwash. cdi advised hand sink was for hands only. |
| 2017-12-18 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on both prep units in need of replacement. repeat violation. |
| 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 observed butera sauce, rigatoni, and meatballs held between 41 and 45 degrees longer than 4 days. cdi |
| 2017-09-14 |
45 |
4-501.11 maintain equipment in good repair. observed three gaskets in need of replacement. |
| 2017-09-14 |
33 |
3-501.13 use approved thawing methods. observed calamari being thawed under running water measuring 78 degrees . cdi moved to walk in cooler to thaw. |
| 2017-06-09 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed domestic freezer in use in facility . repeat. |
| 2017-06-09 |
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 large number of shellfish tags with no sale dates recorded |
| 2017-03-24 |
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 floor in bar/kitchen transition area with broken tiles in floor. |
| 2017-03-24 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed domestic freezer in use in kitchen. repeat violation. |
| 2017-03-24 |
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 cherry tomato sauce, batera sausage, and pasta between 41-45 degrees held greater than 4 days. |
| 2016-12-22 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed domestic freezer in use at facility. repeat. |
| 2016-12-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed utensils being dried with cloth. cdi by instruction |
| 2016-12-22 |
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 spaghetti cooling in large mounds . cdi spread pasta out on sheet pan an |
| 2016-12-22 |
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 observed spaghetti cooling at rate insufficient to meat cooling parameters. cdi corrected cooling method. |
| 2016-12-22 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce over ready to eat foods in walk in cooler. cdi by instruction. |
| 2016-09-23 |
10 |
3-202.11 temperature - p,pf raw eggs shall be received at a temperature of 45f or below. observed raw shell eggs delivered to the facility while at 54f. cdi- eggs voluntarily discarded. |
| 2016-09-23 |
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 5 shellstock tags without 'date of last sold' written on th |
| 2016-09-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored over rte vegetables in a flip top reach in cooler. cdi- storage rearranged. |
| 2016-09-23 |
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 observed marinara sauce in a large cambro in the walk in cooler at 51f. the sauce was made the previous night. cdi- product discar |
| 2016-09-23 |
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 a large cambro (~5 gallon bucket) of marinara sauce cooling in the walk i |
| 2016-09-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned pans stacked while wet. |
| 2016-09-23 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed 'household use only' blender on site and a newly purchased non-commercial chest freezer. the pic stated the blender is f |
| 2016-06-09 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a 'household use only' blender on site. pic stated the blender is used for mixing sauces and for personal use. 4-501.12 |
| 2016-06-09 |
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 several utensils stored in a container on the stove with the burner off |
| 2016-06-09 |
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 butera sauce cooling down in the walk in cooler. the sauce was ~95f at 1 |
| 2016-06-09 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed residue accumulation on inside walls of the ice machine. |
| 2016-03-23 |
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 a robot coupe plastic food processor bowl heavily pitted. cdi- product discarde |
| 2016-03-23 |
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 saffron rice in a reach in cooler prepared on 3/14 and meat sauced prepared on 3/8. pic stated |
| 2016-03-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a can opener stored clean with dried debris on the blade. cdi- item was recleaned. improvements made since last inspection. |
| 2016-03-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed one container of raw chicken stored over raw seafood in a reach in cooler. cdi- storage rearranged. |
| 2016-03-23 |
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 8 shellstock tags not labeled with the date the last shellf |
| 2015-12-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored above a flip top preparation cooler. beverage was relocated. |
| 2015-12-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 3 containers with datemarking sticker residue on them. cdi- containers were set aside for recleaning. improvements made since last inspection.4-501 |
| 2015-12-11 |
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 observed chicken stock made on the previous night (12/10) being stored in a 5 gallon plastic cambro at 49f. cdi- product was discar |
| 2015-12-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lobster bisque in the walk in cooler at 46f and penne pasta in the walk in cooler at 46f. the ambient air temperature of the walk in cooler was 50f at ~12:00pm. pic stated th |
| 2015-12-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 5 plastic containers stacked while wet. |
| 2015-12-11 |
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 water damaged ceiling and flaking ceiling paint in several areas of the kitch |
| 2015-12-11 |
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 3 sheet pans of risotto cooling at room temperature while below 135f. cd |
| 2015-09-29 |
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 peeling ceiling paint on the ceiling above the preparation sinks and on the |
| 2015-09-29 |
45 |
4-501.11 maintain equipment in good repair. observed 5 torn gaskets on cold holding equipment in the kitchen. |
| 2015-09-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle. cdi- label added. 7-207.11 store labeled, employee medications to prevent contamination. -p observed one bottle of c |
| 2015-09-29 |
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 butera sauce dated 9/21 in a reach in cooler and pasta dated 9/21 in a reach in cooler. cdi- f |
| 2015-09-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade with dried debris accumulation on it and multiple containers with datemarking sticker residue on them. cdi- can opener set aside fo |
| 2015-06-09 |
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 demi glaze made from veal bones date marked 6-1 and pasta at 44 f date marked 6-4. cdi- both |
| 2015-06-09 |
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 4-5 tags not marked with the final sale date. cdi- marked |
| 2015-06-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken stock and marinara sauce hot held less than 135 f. see temp chart cdi- reheated above 165 f |
| 2015-06-09 |
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 multiple utensils stored on water less than 135 f. cdi- water heated ab |
| 2015-03-03 |
53 |
provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains.observed coving tiles at end of bar to be missing. repair or replace |
| 2015-03-03 |
50 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p observed drain hose from ice bin to be submerged in water backed up from drain. repair or replace |
| 2015-03-03 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed water in floor drain at end of bar to be full and not draining. in need of repair |
| 2015-03-03 |
45 |
4-501.11 maintain equipment in good repair. observed cold hold prep unit ambient air temp at 48 f and multiple foods to be above 48 f. this unit must be repaired or replaced with equivalent cold holding unit |
| 2015-03-03 |
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 osobucco and seared filet mignon not to be date marked. cdi- date marked |
| 2015-03-03 |
20 |
-3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all foods in main prep drawers to be from 44 f to 50 f overnight. cdi- discarded vr for this unit has not met temp on previous inspections |
| 2015-03-03 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed 12 0zs of seared filet mignon cold held in walk in cooler. pic stated product is reheated for bruscheta. cdi- instructi |
| 2015-03-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple clean utensils with sticker residue on outsides, tight stacked, and one soiled tea urn nozzle. cdi- removed to clean |
| 2015-03-03 |
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 small working container of mussels not to have copy of tag. |
| 2015-03-03 |
8 |
6-301.14 post a handwash sign at each handsink. observed no hand wash signage at 3 compartment bar sink being used as a hand sink. vr5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observedhand sink blocked by multipl |
| 2014-10-28 |
6 |
2-301.14 f wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. observed food employee handling raw chicken with gloves then handle mult |
| 2014-10-28 |
8 |
5-204.11 a hand washing sink designed specifically for hand washing shall be conveniently located for use in food prep areas. observed no hand washing sink behind bar area. observed section of wall it appears hand wash sink once was attached. facility nee |
| 2014-10-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations. observed dish machine is not sanitizing, 0 ppm chlorine. vr |
| 2014-10-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed cooked potatos and cut cherry tomatos in prep unit above 51 f. |
| 2014-10-28 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. obseved demi glaze at 130 f in large plastic container cooling in prep area. cdi- reoved to cool |
| 2014-10-28 |
37 |
3-306.11 protect food on display using food guards, packaging, or other effective means. observed water pitchers uncovered next to table with patron eating. cdi- covered |
| 2014-10-28 |
47 |
4-601.11©keep nonfood-contact surfaces of equipment clean. observed multiple handles with chicken residue on them. cdi- cleaned |
| 2014-09-25 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired or if it is not labeled. observed a chub of turkey deli meat dated 9/15. cdi- discarded |
| 2014-09-25 |
12 |
3-203.12 record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. observed multiple tags properly dated with final date of sale but multiple without. cdi- instruction provided |
| 2014-09-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing. observed hand sink full of discarded ice. cdi- instruction provided; sink cleaned out |
| 2014-06-02 |
22 |
3-501.19 facility using tphc(time as a public health control) shall maintain written procedures and label time on product. observed all tcs and non-tcs foods in upper cold hold units above 54 f. pic stated facility protects these foods unisng time but has |
| 2014-06-02 |
21 |
3-501.17 ready-to-eat, opened , tcs foods shall meet date marking requirements. observed one cooked cooked pasta dated 5/23. pic discarded |
| 2014-06-02 |
12 |
3-203.12 observed multiple tags from may and april with no recorded finish date. cdi- instruction provided (b) the date when the last shellstock from the container is sold or served shall be recorded on the tag or label. pf |
| 2014-06-02 |
7 |
3-301.11 food employees shall not bare hand contact readut to eat foods and must minimize bare hand contact food not ready to eat. observed three food employees handling/cutting or prepping raw plant foods. two with bare hands. cdi- instruction provided; |
| 2014-06-02 |
4 |
2-401.11 employee drinks shall be stored below food food contact surfaces. observed three bottled waters stored on cutting board of far prep unit. cdi- removed |
| 2013-11-11 |
1 |
2-102.12 certified food protection manager - c. ensure a certified food protection manager is on site at all times. observed no certified food protection manager. certified manager must be in place by january 1, 2014, or two points will be deducted from s |
| 2013-11-11 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. maintain food contact surfaces clean to sight and touch. observed three of three scoops stored as clean but soiled. cdi - sent back to dish. |
| 2013-11-11 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed white plastic deflector inside ice machine is still cracked. also, thumb screws have been replaced with regular screws, making removal for cleaning very difficult. observed cold water fauc |
| 2013-11-11 |
53 |
6-101.11 surface characteristics-indoor areas - c. observed ceiling tiles above ice machine and espresso maker are absorbant, thus not easily cleanable. replace with non-absorbant tiles. |
| 2013-11-11 |
54 |
6-202.11 light bulbs, protective shielding - c. observed one shield covering fluorescent lights in kitchen was not in place. pic produced it and explained that it was being reinstalled this afternoon by repairperson who is coming to fix the faucet. |
| 2013-09-16 |
47 |
4-602.13 nonfood contact surfaces. maintain non-food contact surfaces clean. observed heavily soiled shelving in waslk in cooler. |
| 2013-09-16 |
45 |
4-501.11 good repair and proper adjustment-equipment. maintain equipment in good repair. observed threshold of walk in cooler in very poor repasir, peeling racks in reach in cooler, lower shelves of three prep tables in poor repair, cracked white plastic |
| 2013-09-16 |
35 |
3-302.12 food storage containers identified with common name of food. label all foods removed from original container. observed a few items in working containers not labeled - ex: spice blend. . |
| 2013-09-16 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. properly date mark tcs rte foods if they will be held for more than 24 hours after opening or preparation. observed several such foods not date mark |
| 2013-09-16 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees. ensure all employees understand employee health policy and can answer questions about same. observed kitchen employee could not answer questions a |
| 2013-09-16 |
1 |
2-102.12 certified food protection manager. ensure a certified food protection manager is in place at all times. observed no such manager. must comply by january 1, 2014. |
| 2013-02-12 |
1 |
2-102.12. pic must be certified by january 1; 2014. observed uncertified pic. |
| 2013-02-12 |
21 |
3-501.17. properly date mark tcs rte foods which will be held in facility for more than 24 hours after opening or preparation. observed most products date marked but a few were missed: milk; cream; half and half; butter; cut lettuce; blanched vegetables. |
| 2013-02-12 |
23 |
3-603.11. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed incomplete disclosure. corrected during inspection by adding footnote. |
| 2013-02-12 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided in both english and spanish. |
| 2013-02-12 |
33 |
3-501.13. thaw foods using approved methods only. observed veal thawing on speed rack at room temperature. product measured 33f and had been out for about an hour. corrected by placing into walk in cooler. |
| 2013-02-12 |
45 |
4-501.11. maintain equipment in good repair. observed two prep tables with lower shelves in poor repair. |
| 2013-02-12 |
26 |
7-204.11. maintain sanitizer at proper strength - not too strong. observed three buckets and one spray bottle of quat sanitizer measuring well above 400 ppm quat. pic stated that he had made it according to recipe given during last inspeciton but when he |
| 2012-10-18 |
12 |
observed shellstock tags kept in chronological order bt date of use was not written on tags. corrected by instruction. see 3-203.12. |
| 2012-10-18 |
46 |
observed wash water inside 3 comp sink measuring 96f. maintain at or above 110f at all times. see 4-501.19. |
| 2012-10-18 |
45 |
observed dry pastas being stored directly inside non food grade containers. corrected by discussion. leave such foods in the original packaging unless food grade containers are used. see 4-205.10. |
| 2012-10-18 |
39 |
observed three damp wiping cloths stored on countertops. keep inside bucket of sanitizer between uses. corrected by discussion. see 3-304.14. |
| 2012-10-18 |
36 |
observed entry door propped open during entire inspection. keep doors to the outside closed unless there is adequate fly protection such as screening. see 6-202.15. |
| 2012-10-18 |
35 |
observed several containers of dry goods unlabeled. label all working containers with common name of food contained within. corrected by discussion. see 3-302.12. |
| 2012-10-18 |
23 |
observed tuna and salmon offered undercooked but with no consumer advisory on menu. include a consumer advisory with both a disclosure and a reminder. corrected by discussion. see 3-603.11. |
| 2012-10-18 |
21 |
observed osso bucco in walk in cooler dated 10-13-2012 and measuring 45f. product must be discarded after 4 days if temp is between 42f and 45f. this is day 6. corrected by discussion. see 3-501.18. |
| 2012-10-18 |
20 |
observed cut leafy greens measuring 47f-49f in top of prep cooler. corrected by discussion. see 3-501.16. |
| 2012-10-18 |
13 |
observed dry pastas being stored directly inside non food grade containers. corrected by discussion. leave such foods in the original packaging unless food grade containers are used. see 3-302.11. |
| 2012-10-18 |
1 |
observed pic without certification. corrected by discussion. see 2-102.12. |