| Violation Date |
Code |
Description |
| 2018-10-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed many live roaches including juveniles in dish pit area particularly around booster heater. facility was recently serviced on by licensed pest control technician and technicia |
| 2018-10-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed lemon squeezer stored as clean and with a hair follicle stuck to utensil. observed ice bin at soda station in back with a straw and coffee/tea grounds |
| 2018-10-23 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employees return from outside and begin to work in kitchen without washing hands. cdi-employees stopped and hands washed. |
| 2018-10-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed sealed employee drink stored above food for customers. |
| 2018-06-28 |
45 |
4-501.11 maintain equipment in good repair. observed threshold to freezer in disrepair and subsequently causing thawing and buildup of ice on door and interior. repeat |
| 2018-06-28 |
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 utensils stored in room temperature water. |
| 2018-06-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live and dead roach in dish pit area. facility was recently serviced on 6/18 by licensed pest control agency. as of right now, services are only performed once a month. pic wi |
| 2017-10-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live roach in dish pit area and dead one in handsink. facility was recently serviced on 10/26 by licensed pest control agency whos service report stated that live roaches were |
| 2017-10-30 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service items stored on floor in upstairs storage. repeat. |
| 2017-10-30 |
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 employees reporting to work and begin tasks in the kitchen wit |
| 2017-10-30 |
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. reduce clutter in upstairs storage closet. cleaning neede |
| 2017-10-30 |
45 |
4-501.11 maintain equipment in good repair. observed threshold to freezer in disrepair and subsequently causing thawing and buildup of ice on door and interior. observed equipment held together with duct tape and masking tape. repeat |
| 2017-04-27 |
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. reduce clutter in upstairs storage closet. |
| 2017-04-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment throughout. repeat |
| 2017-04-27 |
45 |
4-501.11 maintain equipment in good repair. observed threshold to freezer in disrepair and subsequently causing thawing and buildup of ice on door and interior. repeat |
| 2017-04-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service items stored on floor in upstairs storage. |
| 2017-04-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed dead bug under equipment. |
| 2017-04-27 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing in standing water. |
| 2017-04-27 |
8 |
.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed scrub brush stored in handsink. repeat. cdi-removed |
| 2017-04-27 |
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 cutting cabbage for coleslaw without gloves. cdi-cabbage re-washed and employee washed hands and d |
| 2017-04-27 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site. |
| 2016-12-19 |
6 |
. 2-301.14 wash hands before donning gloves and between gloves uses.-p observed employees arriving to work and don gloves without washing hands. cdi-employees stopped and directed to handsink. |
| 2016-12-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored over cooked bacon and rte sauce. cdi-moved to proper storage order. |
| 2016-12-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed utensils stored in handsink. cdi-removed and taken to be washed. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no |
| 2016-12-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment throughout. |
| 2016-12-19 |
45 |
4-501.11 maintain equipment in good repair. observed threshold to freezer in disrepair and subsequently causing thawing and buildup of ice on door and interior. |
| 2016-09-28 |
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. cleaning needed on floors under equipment throughout. |
| 2016-09-28 |
45 |
4-501.11 maintain equipment in good repair. observed threshold to freezer in disrepair and subsequently causing thawing and buildup of ice on door and interior. |
| 2016-09-28 |
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 scoop handles stored down in ice and one scoop handle stored down i |
| 2016-09-28 |
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 pans of sauce cooling in ice bath with ice not completely surrounding pan |
| 2016-09-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed employee rinse out sauce from fixed in place kettle without sanitizing. cdi-ehs instructed and demonstrated to employee on how to sanitize properly an |
| 2016-06-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed scrub brushes stored in handsink. cdi-removed and discarded. |
| 2016-06-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed throughout kitchen. |
| 2016-06-21 |
45 |
4-501.11 maintain equipment in good repair. observed hot water sanitizing dish machine not sanitizing properly. repair.observed equipment throughout in poor repair and held together with duct tape. observed equipment on foil wrapped cinder blocks. observe |
| 2016-06-21 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed hot water sanitizing dish machine not reaching 180f; thermolabel strip did not turn black. facility had not used dish machine for the day and |
| 2016-06-21 |
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 mussels taken out of box and placed into pan without tags. p |
| 2016-01-29 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at the bar handsink. cdi - provided handsink with handwash sign during inspection. |
| 2016-01-29 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed the soda spray nozzle at the bar with residue built up inside the nozzle cap. 4-602.11(e)(4) equipment such as ice bins shall be clea |
| 2016-01-29 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed that the facility did not have the proper testing equipment to test the quat sanitizer. vr |
| 2016-01-29 |
21 |
t3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed marinera sauce that was prepared on the 26th of january without a label. observed cooked ribs in the walkin cooler |
| 2015-08-24 |
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 employee handling soiled dishes at dish machine and put away cl |
| 2015-08-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean fan covers beside hood system. clean grease build up from hood system. |
| 2015-08-24 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee washing/putting up clean dishes without a hair restraint. also observed employee cutting fruit for drinks |
| 2015-08-24 |
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 a pan of gorgonzola sauce and two pans of ranch dressing with date labels exceeding 7 day ho |
| 2015-08-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored in pan in cooler with unwrapped herbs and cheese. cdi-all items discarded voluntarily.3-302.11(a)(4) protect food in storage using covered containers, intact wrappi |
| 2015-08-24 |
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 cutting tomatoes bare hands. cdi-tomatoes discarded. employee instructed to wash hands. |
| 2015-02-12 |
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. obtain updated 2015 copies of parasitic destruction letters for fish from supplier. observed 2014 letters. cdi - pic e-mailed s |
| 2015-02-12 |
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 sauce, collard greens, alfredo sauce, and marinara sauce in prep coolers on cook line not date marked. 3-501.18 discard the |
| 2015-02-12 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several worn deeply grooved cutting boards stored on dish shelf. |
| 2015-02-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on back of fryers to remove excessive grease build-up. |
| 2015-02-12 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed duct tape used to repair damaged walls in kitchen. tape should not be used as a form of repair. replace/repair missing damaged/baseb |
| 2014-09-24 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed cracked baseboard tile on wall leading to bar area. observed damaged tile on floor between walk-in freezer and cooler. |
| 2014-09-24 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed some cutting boards stored that may need to be discarded. 4-501.11 maintain equipment in good repair. observed all cooler drawer gaskets torn. |
| 2014-09-24 |
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 scoops handles down in ice at both bins. |
| 2014-09-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers. -pf observed bottle of sanitizer not labeled. cdi - by labeling |
| 2014-09-24 |
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 containers of crab meat, pre made sauces, etc. not being date marked in reach-in coolers on cook line. cdi - products date marked d |
| 2014-09-24 |
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 about 2 months of tags missing the date the last shellstock |
| 2014-06-10 |
21 |
3-501.17 ensure all tcs and ready-to-eat foods are properly date marked. observed pans of alfredo, primevera sauce, mussel sauce, etc. not date marked in walk-in cooler. cdi, date marked during inspection. 3-501.18 ensure all tcs and ready-to-eat foods ar |
| 2014-06-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed torn gaskets on cooler units. observed some equipment not in good repair and reach-in cooler being used for storage. observed unused equipment in facility. remove all unused equipment from |
| 2014-06-10 |
36 |
6-501.111 ensure that the premises are maintained free of insects, rodents and other pests. observed roach presence at dish machine area. cdi, ecolab pest service was notified during inspection. pic reported that someone would be out today for service. ob |
| 2014-06-10 |
53 |
6-101.11 observed some cracked floor and baseboard tiles in kitchen. observed holes in wall leading to upstairs storage room.general comment: investigated complaint request id: 48694-insects/roaches. see complaint for details. |
| 2014-06-10 |
47 |
4-602.13 nonfood contact surfaces maintained clean. observed cleaning needed at cooking area to remove grease. shelving in walk-in cooler needs cleaning. |
| 2013-12-30 |
53 |
6-501.12 cleaning, frequency and restrictions - c. observed black residue on walls behind 3-compartment sink. |
| 2013-12-30 |
47 |
4-602.13 nonfood contact surfaces - c. observed build-up and food debris on gaskets, inside reach-in coolers on line, and shelving throughout kitchen. |
| 2013-12-30 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed torn walk-in cooler gasket and torn gaskets on reach-in cooler on main cook line. replace. repair broken faucet fixture at 3-compartment sink next to can wash. observed broken toilet seat |
| 2013-12-30 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. observed boxes of single service lids and cups stored on the floor in upstairs storage room. |
| 2013-12-30 |
26 |
7-204.11 sanitizers, criteria-chemicals - p. observed quat sanitizer in red buckets and coming out of chemical dispenser at can wash > 400ppm. call placed with chemical company while on site. cdi, sanitizer diluted during inspection. |
| 2013-12-30 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. observed handsink on prep line blocked by lettuce spinner. cdi, spinner was relocated. |
| 2013-09-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationobserved raw chicken and raw beef stored in the same cold drawer as onion and bread today- onioin was in contact with the wrapped chicken today- rte foods and steak discarded toda |
| 2013-09-26 |
1 |
2-102.12 certified food protection managerpic must have passed an ansi approved, proctored food safety exam. points will not be deducted until jan. 2014. |
| 2013-09-26 |
2 |
2-103.11 (m) person in charge-dutiesall employees must know the big five illnesses or know where to find a list of them for reference. observed employees who were unsure of those today- spanish version given today and the english version is onsite today. |
| 2013-09-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingobserved spinach and homemade honey mustard dressing that was made >7 days ago- discarded during inspection today. date marking sheet given today. |
| 2013-09-26 |
17 |
3-403.11 reheating for hot holdingobserved leftover cheese sauce reheating on the steam table today and it was only 115f- this must be reheated to 165f rapidly via oven, stove, or microwave. product sent to reheated today. |
| 2013-09-26 |
28 |
3-302.13 pasteurized eggs substituted for raw eggs for certain recipesobserved bearneise sauce being made today with unpastuerized eggs- must use pastuerized eggs on this product due to it being undercooked, or provide a disclosure on the menu for this it |
| 2013-09-26 |
39 |
3-304.14 wiping cloths, use limitationmust store wiping clothes in sanitizer when they are not in-use. observed clothe towels around the chefs waist today. |
| 2013-09-26 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingkeep clean dishes stored on a clean surface. observed ice scoop and ice buckets stored on a soiled surface today. observed clean dish pans with debis |
| 2013-06-20 |
1 |
person-in-charge must be food safety certified by jan. 2014 or deduction will be taken. cdi by instruction. |
| 2013-06-20 |
7 |
beverage station must be equipped with tongs or gloves for handling lemons for beverages. |
| 2013-06-20 |
21 |
date mark all ready to eat potentially hazardous foods. observed mashed potatoes and carton of milk without proper date mark. cdi by date marking and instruction. |
| 2013-06-20 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-06-20 |
2 |
person-in-charge must exhibit knowledge of employee health policy and be able to name big 5 illnesses as required by food code. cdi by instruction. |
| 2013-06-20 |
41 |
observed knives stored on cutting surface in contact with wet wiping cloths. |
| 2013-06-20 |
42 |
observed wet stacked metal pans on the drying rack. allow to air dry prior to stacking. |
| 2013-06-20 |
45 |
observed damaged cooler door gaskets on most coolers on line. replace. |
| 2013-06-20 |
39 |
store all wet wiping cloths in sanitizer. do not use under cutting boards. observed wet cloths under cutting board. |
| 2012-10-31 |
6 |
observed an employee change gloves but not wash their hands after handling garbage. cdi. |
| 2012-10-31 |
39 |
new regulations require wiping cloths to be stored in sanitizer between uses. |
| 2012-10-31 |
26 |
observed a bottle with a sanitizer label contained glass cleaner. cdi. |
| 2012-10-31 |
23 |
observed facility needs a consumer advisory for tuna and for steaks that are not whole muscle; intact beef. cdi by instruction. |
| 2012-10-31 |
21 |
observed cut lettuce and stone crab claws were not date marked. all ready to eat food must be date marked and held for 4 days at 41-45f or 7 days under 41f per the rules. cdi by instruction. |
| 2012-10-31 |
21 |
observed caesar dressing held after 7 days. must discard after 7 days. cdi. |
| 2012-10-31 |
14 |
maintain sanitizer at the proper concentrations. observed sanitizer at 0 ppm. cdi by changing the sanitizer at the dispenser. |
| 2012-10-31 |
12 |
facility must write the date on the shellstock tag when the last shellstock is sold and keep the tags for 90 days from this date. observed the facility did not have their last 90 days of mussel tags and was not dating tags. cdi by instruction. |
| 2012-10-31 |
8 |
provide handwashing signs at all handsinks. |
| 2012-10-31 |
2 |
facility must have an employee illness/health policy and inform their employees of their responsibilities. cdi by instruction. |