| Violation Date |
Code |
Description |
| 2018-12-20 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. more frequent cleaning of floors under and equipment needed. |
| 2018-12-20 |
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 tongs stored on oven handle. |
| 2018-12-20 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed grouper filets, half-shell oysters uncovered in walk-in cooler. cdi- items covered. |
| 2018-12-20 |
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 oysters in walk-in with tag already placed in retaining fol |
| 2018-12-20 |
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: employee touched rte fingerling potatoes with bare hands. cdi- potatoes voluntarily discarded. repeat. |
| 2018-09-25 |
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 gaspacho cooling in large, dense, covered volume in walk-in cooler. cdi- ic |
| 2018-09-25 |
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 chicken stock dated 9/15. found cut cabbage dated 9/11. both items voluntarily discarded.3-501.17 |
| 2018-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p lobster potato cakes and raw meats 48 f in refrigerator at end of hot holding line. other foods in unit above 45 f. cdi- unit emptied and foods moved to walk-in cooler. pic states he wil |
| 2018-09-25 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed food (fish) uncovered in walk-in cooler. cdi- fish covered. |
| 2018-09-25 |
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 touch exposed cooling succotash with back of hand. cdi- portion touched by bare hands discarded v |
| 2018-03-27 |
6 |
2-301.14 wash hands after activities that contaminate them.-p: observed employee exit the restroom, enter kitchen, and did not immediately wash hands. cdi- pic directed employee to wash hands. 2-301.12. follow the cleaning procedure to adequately wash yo |
| 2018-03-27 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf : observed one under-counter dish machine reaching 134 f maximum final rinse. cdi- service call made. facility had another high tempmachine operating c |
| 2018-03-27 |
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 dense, high volume of butternut squash soup from previous day 54 f. cdi- voluntarily discarded by pic. |
| 2018-03-27 |
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: goat cheese not labeled. cabbage dated 3/13. chicken stock dated 3/19. escargot fontina cream sauce date |
| 2018-03-27 |
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 : large volume of thick butternut squash soup in bucket cooling from overnight. cdi |
| 2018-03-27 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed dish racks containing clean utensils exposed to splash from handsink at dish pit. |
| 2018-03-27 |
45 |
4-501.11 maintain equipment in good repair. shelving in refrigerator at end of hot line significantly rusted. |
| 2017-10-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust on shelving in dry goods area, on notebook in bin above hand wash sink, on nfcs of slicer, and on some cords above hot line. |
| 2017-10-11 |
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 several items recently placed into cooler for cooling in tightly covered d |
| 2017-10-11 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed dessert menu lacking consumer advisory for french silk dessert containing raw shell eggs. cdi - menu was |
| 2017-10-11 |
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 a few pans of food ex: cooked mushrooms, squash hash, garlic puree - without date marks. cdi - voluntarily discarded. |
| 2017-10-11 |
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 deep bowl of roasted red peppers tightly covered in walk in cooler. peppers measured 93f at 4:55 and pic reported they had |
| 2017-10-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled slicer stored as clean. cdi - slicer taken apart during inspection, cleaned and sanitized. |
| 2017-04-18 |
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 employee loading soiled dishes and then washing hands for much less than 15 seconds and tu |
| 2017-04-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed all foods in small prep cooler to the left of the cooking line were measuring 47f-50f. pic stated that they came out of walk in cooler about an hour earlier. cdi - all items in |
| 2017-04-18 |
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 cut brie without date marking. cdi - brie voluntarily discarded. |
| 2017-04-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few fruit flies in area of bar. |
| 2017-04-18 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no air thermometer present in the prep cooler to the left of the cook line. |
| 2016-12-21 |
45 |
4-501.11 maintain equipment in good repair. observed a few split gaskets in kitchen coolers. observed 2 of 4 hood lights burned out. |
| 2016-12-21 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed employee cutting unwashed fresh mushrooms for cooking. cdi - pic stopped employee and had him wash both the whole and the cut mushrooms. |
| 2016-12-21 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. observed a few boxes of unwashed produce stored above open shallow pans of cooling food in walk in cooler. cdi - pans relocated. reorganize to keep unwashed produce below open ready to eat |
| 2016-09-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw calamari above ready to eat cooked mushrooms. cdi - items rearranged.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed s |
| 2016-09-21 |
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 several small pans of ready to eat items without date marking. most were made last night but should have been date marked clearly. |
| 2016-09-21 |
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 ice scoop stored on top of towel dispenser near hand sink. pic removed |
| 2016-09-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with minor pink residue on deflector edge. |
| 2016-09-21 |
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 recycle bins full past overflowing and excess glass etc spilling out onto ground surrounding bins. pic explained t |
| 2016-09-21 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p. observed no backflow prevention device on faucets at can wash. vr - verification required. |
| 2016-06-16 |
43 |
4-502.12 single-use articles may not be reused. observed several instances of single-use containers being reused for storage of food - chopped garlic in ricotta cheese tub, for example. also observed washed single-use containers ready for re-use stored wi |
| 2016-06-16 |
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 unlabeled working containers of salt/pepper mix, oils, and vinegar. |
| 2016-06-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed large container of garlic in oil stored on shelf above prep cooler. product is used daily. cdi - pic voluntarily discarded all product and will store 45f or below/135f or above |
| 2016-06-16 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. observed boxes of unwashed mushrooms and corn on the cob stored in walk in cooler above open pan of cooling octopus and closed pot of ready to eat stock. cdi - items rearranged properly. |
| 2016-03-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed menu listed lamb which is offered undercooked but disclosure was not present. cdi - menus were immediate |
| 2016-03-23 |
45 |
4-501.11 maintain equipment in good repair. observed ends of one prep cooler rack were showing rust. all other equipment in good repair. |
| 2015-12-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed slight build up in ice machine. cdi - cleaned and sanitized during inspection. |
| 2015-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed top of one prep cooler not holding foods at or below 45f. see temperature chart. cdi - items were voluntarily discarded. observed ice bath holding cut cabbage at 51f. cdi - mor |
| 2015-12-29 |
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 cook use bare hands to begin to garnish plated food. cdi - cook was stopped, got new garnish, and washed h |
| 2015-12-29 |
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 no date marking on cooked mushrooms. cooked pears, cooked rice. cdi - all voluntarily discarded. 3-501.18 discard the food requiri |
| 2015-12-29 |
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 three burned out hood lights.6-502.12 floors, walls, ceilings including the at |
| 2015-12-29 |
45 |
4-501.11 maintain equipment in good repair. observed several split cooler gaskets. observed rusty walk in cooler shelving. observed some cracking on shelf coating of 1 door upright cooler. |
| 2015-12-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled cooler gaskets and heavily soiled walk in cooler shelving. |
| 2015-12-29 |
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 demi glace and container of bass on floor of walk in upon arrival. cdi - both moved to shelving. |
| 2015-09-28 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on prep cooler and undercounter cooler. observed handle guards on prep cooler were chipped away and repaired with uneven surfaces which would be difficult to adequately clean. |
| 2015-09-28 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed several single use containers, such as ricotta cheese tubs, being reused for storage. move away from these and begin using containers intended for reuse. |
| 2015-09-28 |
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 several tcs rte food items not date marked from as long ago as friday. cdi - voluntarily discarded except for items from last nigh |
| 2015-06-03 |
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 a couple working containers not labeled - salt/pepper mix, oil. |
| 2015-06-03 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. observed containers of cut tomatoes |
| 2015-06-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed one small prep cooler not holding temperature adequately cold. items measured 47f-48f. larger pans of each items were still in walk in cooler, where they were measuring in the |
| 2014-12-19 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dust has built up again on dry goods racks as we |
| 2014-09-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink stored on top of prep cooler. |
| 2014-09-15 |
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 several tcs foods not date marked, including potatoes, polenta, asparagus, escargot, cream sauce. cdi - corrected by instruction, |
| 2014-09-15 |
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 salt and pepper mix not labeled. |
| 2014-09-15 |
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 two knives stored in crevice between prep table and cooler. this area i |
| 2014-09-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal items stored above beverage sink. |
| 2014-09-15 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed very dusty ceiling vent cover above dry goods in |
| 2014-09-15 |
45 |
4-501.11 maintain equipment in good repair. observed some rusted racks inside walk in cooler. |
| 2014-03-18 |
1 |
2-102.12 certified food protection manager - c. no certified food protection manager on site. |
| 2014-03-18 |
8 |
6-301.14 handwashing signage - c.a handwashing sign or poster shall be posted at all handwashing sinks notifying food employees to wash their hands. no handwash signs at kitchen and bar hand sinks. signs left. |
| 2014-03-18 |
12 |
3-402.11 parasite destruction - p. no letter of parasite destruction for steelhead trout offered undercooked on menu. vr and cdi - will return to verify letter; meanwhile, fully cook trout to 145f or above. |
| 2014-03-18 |
26 |
7-102.11 common name-working containers - pf. containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. unlabeled spray bottle of liquid, supposedly sanitizer. cdi - discarded. |
| 2014-03-18 |
35 |
3-302.12 food storage containers identified with common name of food - c. label all working containers of food. |
| 2014-03-18 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c. store cleaned equipment and utensils, clean linen, single service and single use articles in a clean dry location, where they are not exposed to |
| 2014-03-18 |
41 |
3-304.12 in-use utensils, between-use storage - c. during pauses in food preparation or dispensing, utensils shall be stored in a clean dry place with handles out of the food, in a container of water which is 135f or higher, or in running water of suffici |
| 2013-09-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-09-19 |
4 |
2-401.11 eating, drinking, or using tobacco2-401.11 employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipmentobserved multiple employee beverages stored on/over food prep surface |
| 2013-09-19 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification . cdi- directive given to allow facilities to operrate until 1/1/14 without valid pic. |
| 2013-03-11 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-03-11 |
4 |
a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use arti |
| 2013-03-11 |
20 |
rules require all cold held tcs foods be 45 f or colder at all times. observed cooked potatos and raw lamb in refigerator at 47-49 f. cdi- removed to flash cool |
| 2013-03-11 |
7 |
(a) food employees shall wash their hands as specified under ? 2-301.12.(b) except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; re |
| 2013-03-11 |
23 |
rules require a consumer advisory for protein offered raw or undercooked. observed no consumer advisory on menu. repeat violation see previous inspection |
| 2013-03-11 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days) observed multiple foods not date marked including most cooked foods and opened cut leafy greens. cdi- corrected through instruction facility must p |
| 2012-11-01 |
6 |
observed employee washing dishes handling soiled and clean/sanitized utensils without washing hands. cdi- corrected through instruction. |
| 2012-11-01 |
39 |
observed wiping cloths not clean to sight and touch on many food prep surfaces. cdi- corrected through instrcution |
| 2012-11-01 |
34 |
observed no appropriate tapered tip thermometer. |
| 2012-11-01 |
23 |
observed facility has no consumer advisory. cdi- corrected through instruction. facility must have agreed upon consumer advisory prior to its next inspection. |
| 2012-11-01 |
21 |
observed facility not properly date marking tcs foods. cdi- corrected through instruction |
| 2012-11-01 |
1 |
observed pic uncertifed. |