| Violation Date |
Code |
Description |
| 2019-01-08 |
53 |
repair pitted floors throughout facility. some of these pitted areas are allowing for stand still water in the prep area. remove pooled water from floor areas throughout. repeat -.5 pointsgeneral comments:remove stand still water from floor' s surface. d |
| 2019-01-08 |
49 |
5-205.15 (b) system maintained in good repair - c repair leaking 3 comp sink and 2 comp sink faucet. plumbing fixtures are to be in good working repair. 0 points. |
| 2019-01-08 |
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 blue salt and other ingredients that are not easily distinguishable not labeled. pic labeled food items during the inspec |
| 2019-01-08 |
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 roasted vegetables in the walk in cooler, cooked chicken in the 1 door reach in not labeled and was said to be prepped at a prior d |
| 2019-01-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p cesar, blue cheese, sushi rice, lettuce (located in the flip top unit), milk and whip cream (located in the bar refrig) along with the reach in bar refrig were cold holding >41 degrees w |
| 2019-01-08 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several foods in refrigeration being stored uncovered. unless going through heavy prep or cooling food items down, all food items shall be stored whi |
| 2018-07-02 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employees in the prep area change activities during food prep/cooking without washing hands and changing gloves. ensure that hands are washed and |
| 2018-07-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken broth and hosuemade codiment(cooked with pasterized eggs) hot holding below 135 degrees. cdi- pic voluntairly discarded these products. |
| 2018-07-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p pico and cole slaw located in the cold hold station along the order pick up line were cold holding above 45 degrees. cdi- pic voluntairly discarded these food products. |
| 2018-07-02 |
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 diced tomatoes and lettuce in the cold hold unit across from grill station lacking dates. facility holds food at a minimum of 3 -5 |
| 2018-07-02 |
37 |
3-305.11 food storage-preventing contamination from the premises - c observed several bins of ice being stored uncovered in the bar area and other drink machine areas throughout facility. |
| 2018-07-02 |
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 food scoops being stored in stand still water below 135 degrees. also ob |
| 2018-07-02 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c repair pitted floors throughout facility. some of these pitted areas are allowing for stand still water in the prep area. remove pooled water from floor area near dish machine |
| 2018-03-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lids damaged rendering the dumpster top impossible to close. |
| 2018-03-13 |
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 salmon served raw in poke bowl does not have parasite destruction letter. 10 day verification required. |
| 2018-03-13 |
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 bare hand contact of lettuce on serving line . cdi lettuce rewashed . |
| 2017-12-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. repeat. |
| 2017-12-07 |
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 observed lobster bisque held greater than 7 days. observed house made pickles date marked for 7 days be |
| 2017-12-07 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets throughout facility in need of replacement. -0 points- |
| 2017-09-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floors in kitchen pitted and no longer smooth and easily cleanable. |
| 2017-09-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving for clean pan storage with build up of food debris. |
| 2017-09-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-09-06 |
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 cream cheese , milk not dated. cdi products labeled. 3-501.18 discard the food requiring date labels once time/temperature window |
| 2017-09-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans stored as clean with food debris. cdi pic took to rewash. |
| 2017-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes, spinach dip, cheese, corn , boiled eggs on prep unit tops measuring greater than 45 degrees cdi discarded all products. |
| 2017-06-22 |
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 oyster tags without sale dates recorded on tag. 10 day v |
| 2017-06-22 |
33 |
3-501.13 use approved thawing methods. observed calamari thawed by being immersed in vat of 80 degree water . cdi calamari in walk in to properly cool and advised that thawing in cold water in summer was not possible due to temperature being higher than |
| 2017-06-22 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on both reach in coolers in front service area. observed prep units two and three not holding temperature on the tops of the units. 10 day verification required. |
| 2017-06-22 |
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 numerous large pits in kitchen floor coating has worn off exposing absorbent |
| 2017-03-23 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed damaged floor is not smooth and easily cleanable. -0 points- |
| 2017-03-23 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed numerous portable cutting boards in need of replacement or resurfacing.4-501.11 maintain equipment in good repair. observed numerous gaskets |
| 2017-03-23 |
37 |
6-404.11 segregation and location-distressed merchandise - pf observed numerous cans dented at seams of can . cdi moved to be discarded. -0 points- |
| 2017-03-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce , mixed greens, and lettuce wedges above 45 degrees. cdi discarded all products. |
| 2017-03-23 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed marinara, bechemel and clam chowder not reheated to 165 degrees for hot holding. cdi reheated all products to 165 degrees and placed in hot holding |
| 2016-12-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous pans stored as clean with food debris. cdi took to rewash. |
| 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 two large containers of lobster bisque cooled from previous day at 52 degrees. cdi product discarded. |
| 2016-12-22 |
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 goat cheese in front reach , soft cheese in walk in with no date labels and numerous items mislabeled. cdi discarded cheese and ei |
| 2016-12-22 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets in prep units and reach ins in need of replacement.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed portable cutting bo |
| 2016-12-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler in need of cleaning. -0 points- |
| 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 lobster bisque cooling in too large of volume per surface area. cdi disc |
| 2016-09-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 metal containers stacked clean with datemarking stickers on them. improvements made to cleanliness of utensils and equipment since last inspection |
| 2016-09-30 |
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 pitting in the flooring along the cooking line. |
| 2016-09-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the dessert shelving unit in the walk in cooler. |
| 2016-09-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 2 scored cutting boards along the cook line. |
| 2016-09-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple cleaned metal containers stacked while wet. |
| 2016-09-30 |
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 brie cheese dated 9/10 in the walk in cooler, feta dated 9/6 in the walk in cooler, and house m |
| 2016-09-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one container of chicken stock at 88f hot holding on the stove with the burner off. cdi- product reheated to above 165f. |
| 2016-09-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed pita bread stored underneath raw proteins (bacon, steaks) in a reach in cooler along the prep. line. cdi- bread was relocated. |
| 2016-06-13 |
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 mark on brie cheese, crab brie mix, milk, and half and half. cdi - all voluntarily discarded. |
| 2016-06-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed several items in the prep cooler across from the cook line were holding above 45f - see temperature chart. observed bottle of rosemary butter stored on shelf above prep table. |
| 2016-06-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed one double-panned container of chicken broth sitting on stovetop and holding at 100f. cdi - voluntarily discarded. |
| 2016-06-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed brunch menu needed disclosure asterisk added to tuna tartar and poached eggs. observed lunch menu needed |
| 2016-06-13 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p. observed pan of cut lettuce with terry towel stored inside touching lettuce. |
| 2016-06-13 |
11 |
. .3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. found date marking label inside pan of heavy cream in top of prep cooler on cook line. cdi - label removed, then cream voluntarily discarded. |
| 2016-06-13 |
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. observed one soiled scoop stored as clean. observed soiled immersion mixer blade stored as clean. observed two soiled |
| 2016-06-13 |
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 no written procedure for h |
| 2016-06-13 |
33 |
3-501.13 use approved thawing methods. observed four lobster tails in pan of standing water in prep sink. faucet was running but had been directed at a second thawing product while lobster was left in standing water. lobster measured 73f. cdi - lobster wa |
| 2016-06-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one damp wiping cloth on prep table. observed two sanitizer buckets with sanitizer solution measuring just under 150 ppm quat - required range for this product is 150-400 ppm quat. |
| 2016-06-13 |
45 |
4-501.11 maintain equipment in good repair. observed some damaged interiors of undercounter cooler doors. observed split gasket at expo 1 door upright cooler. 4-502.11(a) maintain utensils in good repair. observed some metal bowls with splits in the rims |
| 2016-06-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed side doors open on shared dumpster. |
| 2016-06-13 |
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 badly chipped floor along cook line and in other areas of kitchen. 6-502.12 fl |
| 2016-06-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a couple sanitizer buckets had the labels worn off. cdi - chef labeled immediately. |
| 2016-02-29 |
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 an employee add diced tomato to the top of a salad. when some of the salad fell onto the plate the employ |
| 2016-02-29 |
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 the floor pitting in areas of the kitchen along the cook line and at the walk |
| 2016-02-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several clean metal containers stacked while wet. |
| 2016-02-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced cheese on the cook line above 45f and one container of pico de gallo in a flip top cooler above 45f (see chart). cdi- foods were relocated to the walk in cooler for coo |
| 2016-02-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris accumulation on 7 utensils and containers while stored clean and 3 plates with visible debris on them while stored clean. cdi- items were set |
| 2015-11-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one soup ladle stored clean with dried food debris on it, a soup bowl with dried debris on it, and a vegetable chopper with debris between the plasti |
| 2015-11-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in flip top coolers along the cook line above 45f (see temp. chart). cdi- foods were relocated to the walk in cooler. |
| 2015-11-05 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw hamburger patties stored directly over raw shrimp and salmon in a reach in cooler. cdi- storage rearranged. |
| 2015-11-05 |
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 whipped butter being held |
| 2015-11-05 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed debris accumulation in all 3 compartments of the 3 compartment sink. pic stated the 3 compartment sink is used only as a pre-wash station and all pots and pans are run through the dis |
| 2015-11-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked metal containers. |
| 2015-11-05 |
45 |
4-501.11 maintain equipment in good repair. observed 3 torn gaskets in the facility. |
| 2015-11-05 |
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 pasta cooling in a large plastic container in the walk in cooler. the pa |
| 2015-08-10 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 4 heavily scored cutting boards on the kitchen preparation line. |
| 2015-08-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked ramekins and metal containers. |
| 2015-08-10 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed paper towels stored below various chemicals in the employee restroom. cdi- storage rearranged. |
| 2015-08-10 |
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 goat cheese opened on 8/9 without a datemark. cdi- date added. 3-501.18 discard the food requiring date labels once time/tempera |
| 2015-08-10 |
14 |
.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed deli slicer with dried debris accumulation behind the blade, 4 ramekins stored clean with debris on them, and a robot coupe stored clean with food d |
| 2015-08-10 |
13 |
{3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cooked lobster stored below raw steaks in a speed rack in the walk in cooler and raw bacon and steaks stored over ready to eat deli meats in the walk in cooler. cdi- storage rea |
| 2015-08-10 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed one block of white cheddar cheese with mold growth on it in the walk in cooler. cdi- cheese discarded. |
| 2015-08-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on a flip top cooler cutting board. beverage was relocated. |
| 2015-03-10 |
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 food employee bare hand portion frozen potato fries. cdi - instruction provided |
| 2015-03-10 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed main sink in prep kitchen to have inoperable soap dispenser. cdi- replaced with working container6-301.14 post a handwash sign at each handsink. observed no hand washing signage in rest |
| 2015-03-10 |
12 |
as 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 shelstock tags for month of february not labled with date |
| 2015-03-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple stacks of pans with food debris stuck on them though stored as clean. observed ice machine to have sone mold residue inside. cdi- cleaned ons |
| 2015-03-10 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed facility initially cooks chicken wings to 130 f. cools cold holds then reheats for service. cdi- reheated to 169 f. fac |
| 2015-03-10 |
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 multiple bags of opened cut leafy greens not date marked. cdi- date marked |
| 2015-03-10 |
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 dry flour like granular substance not labeled. cdi-labeled |
| 2015-03-10 |
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 charro beans cooling in walk in cooler at 105 f after 4 hrs. |
| 2014-12-08 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed cooked protein stocks cooling in alk in cooler in high volume plastic containers. cdi - cooling procedures ch |
| 2014-12-08 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with start and finish times. all food not sold by the end of 4 hours shall be discarded. observed butter held off temperture con |
| 2014-12-08 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed cooked stocks, open bag of cut leafy greens and other cooked lobster meat not date marked. cdi- date marked |
| 2014-12-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed butter and roasted potatos cold holding above 49 f in top of prep unit. cdi- removed to cool rapidly |
| 2014-12-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. observed butter sauces hot holding at 101-120 f |
| 2014-12-08 |
12 |
3-202.18 obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. observed one containe of clams and one container of mussels without shipers tag. cdi- tag supplied |
| 2014-12-08 |
4 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. observed covered employee beverage stored on food prep counter. cdi - discarded |
| 2014-07-11 |
2 |
2-201.11 pic , owner, management shall provide employee health policy and properly handle sick employees. observed facility unable to produce any written employee health policy. pic stated he had no recall of a sick food employee in his two years employme |
| 2014-07-11 |
4 |
2-401.11 food employees shall drink from covered containers with straw and store drinks below food /food contact surfaces. observed two food employees drnking and storing their drinks on main prep unit cutting board. cdi- drnks removed ; instruction provi |
| 2014-07-11 |
6 |
2-301.14 wash hands in between working with raw proteins and ready to eat foods, handling soiled and clean utensils and immediately before donning gloves. observed food employee handle raw mussels with glove, removed and return to work with ready ot eat f |
| 2014-07-11 |
8 |
6-301.12 provide hand drying provision at all hand sinks. observed both hand sinks on main cook line without any hand towels. cdi- restocked5-202.12 handwashing sinks shall provide hot water at a minumum of 100 f. observed two hand sinks hot water at only |
| 2014-07-11 |
7 |
3-301.11 ensure no bare hand contact of ready to eat foods. observed food employees bare hand ready to eat foods on main line. cdi- instruction provided; food discarded if touched |
| 2014-07-11 |
14 |
. 4-501.114 ensure mechanical ware washing equipment santizes at proper concentration. observed bar glass machine not sanitizing. 0 ppm observed bottle of sanitizer empty. cdi- restocked retested |
| 2014-07-11 |
20 |
3-501.16 ensure tcs foods are cold held at 45 f or colder. observed multiple tcs foods held above 45 f, including a bag of spinach at 71 f and butter at 52 f. cdi- removed to flash cool |
| 2014-07-11 |
21 |
3-501.17 ensure opend, ready to eat, tcs foods are properly date marked. observed multiple cooked proteins not date marked including but not limited to chicken breasts and wings and cooked chubs of deli meat. cdi- discarded or date marked |
| 2014-07-11 |
13 |
3-302.11 ensure raw proteins are stored so as not to contaminate ready to eat foods. observed raw salmon stored over ready to eat crab meat. cdi- reorganized |
| 2014-01-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. all phf and rte foods that are for cold holding should be 45-41f or below. observed butter on wait staff counter at 68f. cdi pic moved |
| 2014-01-03 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. all raw animal foods that are undercooked shall be identified with a consumer advisory. observed seared ahi tuna on lunch menu not aste |
| 2014-01-03 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c. keep all utensils, equipment stored in a way that prevents contamination from splash, dust, or other contamination. observed serving containers o |
| 2014-01-03 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed dicer with food debris, and ice scoop bucket soiled with debris. cdi pic moved items to be washe |
| 2014-01-03 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c. floors, wall, and ceililngs shall be constructed so they are smooth and easily cleanable. observed chipped floors in the kitchen. repeat. |
| 2014-01-03 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. maintain equipment in good repair. observed handle gaurd at reach-in coolers. repeat. |
| 2013-09-17 |
53 |
6-201.11 floors, walls and ceilings-cleanability. observed badly chipped floors in kitchen. repeat. |
| 2013-09-17 |
45 |
4-501.11 good repair and proper adjustment-equipment. maintain equipment in good repair. observed split gasket at 1 door upright cooler, peeling or rusted racks in several coolers. |
| 2013-09-17 |
42 |
4-901.11 equipment and utensils, air-drying required. observed three wet nested metal pans. |
| 2013-09-17 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. observed incomplete consumer advisory. cdi - pic reprinted menus correctly during inspection and also alerted uptown tryon street store so t |
| 2013-09-17 |
8 |
6-301.14 handwashing signage. get employees must wash hands sign for front bar handsink. |
| 2013-04-03 |
14 |
4-601.11(a). equipment food-contact surfaces and utensils shall be clean to sight and touch. observed soiled soda guns at bar. corrected by removing guard and thoroughly cleaning. instruct all necessary staff. also observed slightly soiled dicer stored as |
| 2013-04-03 |
8 |
6-301.14. 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. observed no signage at 1 or 2 hand sinks. signs were left last in |
| 2013-04-03 |
8 |
5-205.11(b). a handwashing sink may not be used for purposes other than handwashing. observed pan of water and spoons sitting inside basin of hand sink on cook line. corrected by removing items; cleaning sink. |
| 2013-04-03 |
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 things properly date marked. don't forget to date mark opened milk; cream; half and half. corrected by instruction |
| 2013-04-03 |
45 |
4-501.11. maintain equipment in good repair. observed two split gaskets. |
| 2013-04-03 |
37 |
3-501.11. protect foods in storage from contamination from the premises. observed opened and unsealed bag of breading in dry storage area. |
| 2013-04-03 |
53 |
6-201.11 except as specified under ? 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they a |
| 2013-04-03 |
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 (footnote missing) and missing disclosure (burgers; steaks). cdi by instruc |
| 2012-12-19 |
6 |
2-301.12. turn faucets off without touching them. corrected by instruction. |
| 2012-12-19 |
53 |
maintain floors in good repair. observed chipped floors. |
| 2012-12-19 |
45 |
4-501.11. keep equipment in good repair. observed rusted racks in some coolers. |
| 2012-12-19 |
39 |
3-304.14. use dry wiping cloths for wiping plates for no other purpose. observed cloth used as hot pad as well. keep damp wiping cloths in sanitizer between uses. observed several damp wiping cloths left on work surfaces. |
| 2012-12-19 |
23 |
3-603.11. ensure consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed incomplete disclosure and missing disclosure for burgers and possibly tenderloin steak. cdi by instruction |
| 2012-12-19 |
21 |
3-501.17. date mark tcs rte foods if they will be held for more than 24 hours after preparing or opening. observed no date marking on some products such as cut lettuce; cheese; soup. corrected by instruction. |
| 2012-12-19 |
20 |
3-501.16(a)(2)and(b). maintain cold tcs products at or below 45f. observed butter holding at 72f in pan in front of grill. |
| 2012-12-19 |
12 |
3-203.12. date each tag before filing in chronological order. observed no date on individual tags. corrected by instruction. |
| 2012-12-19 |
8 |
6-301.14. 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. observed no signage at two sinks. left new signs. |
| 2012-12-19 |
2 |
2-103.11(m). be sure pic is clear on requirements for employee health policy. observed ehp guidelines not fully in place. corrected by instruction; left handout. |