| Violation Date |
Code |
Description |
| 2018-10-05 |
53 |
6-201.13 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 standing water in areas of the kitchen near ice machine and 3-comp sink. floor is no |
| 2018-10-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food build up on wire racks in walk in cooler with fish. repeat violation previous issue corrected. |
| 2018-10-05 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on walk in cooler doors. observed damaged lids on bulk dry goods in prep area. |
| 2018-10-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans stored as clean. cdi: pans separated for air drying. repeat violation |
| 2018-10-05 |
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 roasted tomatoes, poblanos, onions, and potatoes cooling on speed rack in |
| 2018-10-05 |
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 all 7 day hold tcs foods marked for 8days. facility uses a prep and print that marks 7 day items |
| 2018-10-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed many items on cook line held above 45f. throughout service temperatures continued to increase on cold items including, but not limited to, lettuce, tomatoes, sauces, buttermilk, |
| 2018-10-05 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed pink build up on ice machine shield. |
| 2018-10-05 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed open, raw chicken stored over raw ground beef in reach in refrigerator. cdi: chicken relocated to bottom shelf. once the commercial package is no longer in tact, storage order in a |
| 2018-10-05 |
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 no shellfish tag in container of blue point oysters or in cl |
| 2018-10-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink at bar blocked with equipment. corrected during inspection (cdi): items relocated and bartender directed to only use the handsink for handwashing. |
| 2018-06-28 |
12 |
3-202.18 obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -pf observed tag missing from one container of mussels in prep cooler. bulk bag of mussels was in the seafood walk-in cooler. ensure w |
| 2018-06-28 |
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 container of crab and brie mix cooling at a rate of 0 deg/min in walk-in cooler. cdi: pic spread mix out onto sheet pan to q |
| 2018-06-28 |
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 repeat observed one container of boiled eggs in walk-in cooler without date label. ensure this item is dated when opened. 3-501.18 discard t |
| 2018-06-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asterisks on snapper and trout on menu when facility does not offer these items undercooked. cdi: pic pri |
| 2018-06-28 |
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 container of clarified butt |
| 2018-06-28 |
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 multiple items cooling in prep top units including potatoes, horseradish s |
| 2018-06-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes being stacked while wet. |
| 2018-06-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed cleaning needed on reach-in cooler fan covers and on one walk-in cooler fan cover. |
| 2018-02-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed improvement with cleaning of items mentioned on last inspection. observed cleaning needed in the grooves of prep cooler gaskets along the cook line |
| 2018-02-15 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one red bucket of sanitizer being stored on the floor at the bar. cdi: bucket relocated to low shelf where there is no potential contamination issues. |
| 2018-02-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of salmon that had been delivered today on the floor in the seafood cooler. cdi: pic made room on shelf for salmon. 3-307.11 |
| 2018-02-15 |
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 repeat observed milk gallon and container of half and half opened yesterday without date labels. cdi: ehs explained that these items must be |
| 2018-02-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed major improvement throughout facility with cold holding. pic has implemented cold holding logs where temperatures are taken in coolers at various times throughout the day |
| 2018-02-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat observed chopper being stored as clean at prep station with food debris left in the cracks and crevices. cdi: chopper re-located to dish machine to be p |
| 2018-01-19 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed large container of blanched green beans being stored on bottom shelf in walk-in below other unwashed and packaged produce. cdi: ehs explained to pic that these items need lids. cre |
| 2018-01-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer, used and cleaned this morning with food debris left on the blade. cdi: pic had employee properly clean slicer. employee then began to clean th |
| 2018-01-19 |
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 repeat observed red soup cooling at a rate of 0 degrees/minute in walk-in cooler. observed blanched green beans cooling at a rate of |
| 2018-01-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed items prepared on 1/18 including cabbage coleslaw, diced tomatoes, bruschetta mix, grilled chicken, roasted potatoes, and white rice holding at temperatures as high as 51 |
| 2018-01-19 |
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 repeat observed items without date labels that are not intended to be used within 24 hours including portioned lobster meat, tomato soup, ha |
| 2018-01-19 |
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 room temperature butter by |
| 2018-01-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two spray bottles of orange liquid without labeling in kitchen. cdi: pic properly labeled bottles degreaser. |
| 2018-01-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed roasted red pepper mashed potatoes and white rice holding at temperatures below 135f in hot box. all other items in hot box were holding above 135f. cdi: pic voluntarily discar |
| 2018-01-19 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed lobster stock and clam chowder base dated for 1/16 on bottom shelf of walk-in cooler without lids. removing lids is preferred for items that are cooling but f |
| 2018-01-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. repeat observed wet wiping cloths being stored on counters outside of sanitizer buckets near servers station. ensure all wiping cloths are stored in sanitizer buckets. |
| 2018-01-19 |
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 repeat observed spinach cooling on prep top cooler above chill line. these units ar |
| 2018-01-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat observed dishwasher placing dripping wet stacked metal pans on drying rack to dry. |
| 2018-01-19 |
45 |
4-501.11 maintain equipment in good repair. observed cooler drawers holding all food items above 45f by cook line. verification required to ensure cooler drawers have been serviced. observed shelving in meat walk-in with rusting.4-202.11 food contact surf |
| 2018-01-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed non-food contact portion of slicer in need of cleaning where there is build-up of splatter. observed cleaning needed in hot box and reach-in |
| 2017-11-15 |
6 |
2-301.14 when to wash - p observed cook take out raw tuna with gloved hand, place on grill, open and close cooler doors, grab wiping cloth, dip it in sanitizer, wipe prep surface, and then proceed to return to cooking tuna. cdi: ehs informed pic that empl |
| 2017-11-15 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels present at cook line hand sink upon arrival. cdi: paper towels were provided. |
| 2017-11-15 |
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 more than one tag with different dates being stored in conta |
| 2017-11-15 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. repeat observed black build-up in the corner of the ice well under soda dispenser. observed build-up on the back of the deflector plate in the ice machine |
| 2017-11-15 |
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 diced tomatoes cooling at a rate of 0.019 deg/min in reach-in cooler. observed cooked shrimp cooling at a rate of 0 in seafo |
| 2017-11-15 |
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 repeat observed cooked onion and roasted potatoes without date labels. cdi: cooked onion was properly date labeled and potatoes were volunta |
| 2017-11-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked onions, coleslaw, roasted potatoes, and blue cheese holding at temperatures above 45f. cdi: items were voluntarily discarded or taken to walk-in to quickly cool. ensure o |
| 2017-11-15 |
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 shrimp cooling at a rate of 0 in deep container in seafood walk-in. cdi: s |
| 2017-11-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored outside of sanitizer bucket at salad prep station. |
| 2017-11-15 |
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 handles being stored in contact with dry goods in dry storage containers |
| 2017-11-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat observed containers wet stacked on drying rack. |
| 2017-11-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed food build-up where the blade splatters food around the back of the slicer. observed build-up on the can opener blade. |
| 2017-09-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw tuna poke container sitting on top of containers of fully cooked crab meat in salad prep cooler. observed boxes of raw ground beef being stored on the top shelf in the walk-in |
| 2017-09-01 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - pf observed neither dish machine in back or at bar hitting 160f on thermolabel. eco-lab was contacted and arrived at end of inspection. dish machines were both fixed. high t |
| 2017-09-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple items holding above 45f including cream cheese, mango salsa, half and half, and butter. cdi: ehs suggested not stacking items so high in prep top coolers. cream cheese |
| 2017-09-01 |
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 repeat observed multiple items without date labels including bacon jam with cooked onions, cooked lobster, stuffed mushrooms, boiled eggs, h |
| 2017-09-01 |
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 begin/end times labeled |
| 2017-09-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf repeat observed no asterisks present on salmon, burger, or steak & lobster on menu. pic stated salmon is undercook |
| 2017-09-01 |
33 |
3-501.13 thawing - c observed shrimp thawing in prep sink upon arrival. shrimp was at 85f and there was no running water. cdi: shrimp were taken to walk-in cooler to quickly cool. |
| 2017-09-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food build-up on the non-food contact surfaces of slicer. slicer is in need of deep cleaning in the cracks and crevices. |
| 2017-09-01 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat observed spice shaker containers and squeeze bottles without labels throughout facility. |
| 2017-09-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed croutons being stored next to hand sink. cdi: croutons were relocated. |
| 2017-09-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on counter tops throughout. |
| 2017-09-01 |
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 and spatulas being stored in a sanitizer bucket on the floor to |
| 2017-09-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple containers wet-stacked on drying rack. |
| 2017-09-01 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed manager with thin-probe thermometer but head chef was not using a thin-probe thermometer to take final cook temperatures o |
| 2017-03-24 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed raw chicken cooked to 157f and placed on plate for serving. cdi: chicken removed and sent to microwave for complete coo |
| 2017-03-24 |
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 in warewashing area loading dirty dishes into dishmac |
| 2017-03-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a handsink in a server station adjacent to the bar being used as a dump sink and as storage for dirty glassware. cdi: pic had glasses removed immediately and ri |
| 2017-03-24 |
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 that multiple shellstock tags had not been dated with the da |
| 2017-03-24 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed employees entering walk in cooler wearing the same gloves used for food preparation and taking food from the walk in while wearing those same g |
| 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 a plastic containder of hot pickled vegetables on it's 8th day in the walk in cooler. cdi: pic v |
| 2017-03-24 |
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 servers handling sliced lemons for drinks with their bare hands along the expo line. cdi: pic instructed e |
| 2017-03-24 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing in the prep sink under cold running water at the beginning of inspection at 44f. observed shrimp at 53f still in running water in the prep sink before the end of the inspection. cdi: pic drain |
| 2017-03-24 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabelled spice shakers and containers of spice throughout cook line, repeat. |
| 2017-03-24 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed that handsink adjacent to shucking station on the cookline had no splash guard to protect food from splatter from handsink. |
| 2017-03-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed that two items on brunch menu (beef medallions and poached eggs) did not have any symbols indicating that |
| 2017-03-24 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed two deeply scared cutting boards in need of resurfacing. pic stated that boards were overdue to be sanded down. |
| 2016-11-04 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf pic able to name some symptoms associated with food borne illness. no physical copy of policy could be found. cdi: ehp docume |
| 2016-11-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bar handsink with sanitizer bucket and utensil stored in it. cdi: items removed from handsink. 6-301.12 provide paper towels or approved alternative for hand dr |
| 2016-11-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cold holding expo unit holding items above 45f. cdi: all items placed on ice tonight and maintenance called. verification required. |
| 2016-11-04 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed incomplete consumer advisory on happy hour menu. menus are put out by corporate. all full menus have pro |
| 2016-11-04 |
14 |
l4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed thermoworks plate reading 149f after final rinse. dish machine is not running in accordance with data plate. ecolab phoned and arrived on si |
| 2016-11-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers and wet stacked glasses. cdi: items separated.repeat violation |
| 2016-11-04 |
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 some damaged containers in use and stored as clean. observed damaged ice scoop i |
| 2016-11-04 |
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 dry goods throughout restaurant. cdi: items labeled. |
| 2016-06-14 |
45 |
4-501.11 maintain equipment in good repair. observed interior portion of the door of reach-in unit at the cook line in disrepair. |
| 2016-06-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans, bowls and glasses wet stacked. |
| 2016-06-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed salmon cooked to order and ahi tuna on the menu with no disclosure (asterisk). cdi-menu to be updated by |
| 2016-06-14 |
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 garlic and butter blend mix |
| 2016-06-14 |
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 no parasite destruction letter for salmon served cooked to order. cdi-letter obtained from supplier via email for ehs |
| 2016-06-14 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at sink in male restroom. cdi-sign provided by ecolab. |
| 2016-01-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sweet corn bisque, lemon butter, and marinara sauce on steam table below 135f. cdi- voluntarily discarded items. |
| 2016-01-26 |
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 2 food employees wash hands, then turn of faucet with bare hands, recontaminating them. c |
| 2016-01-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in flip-top cooler not maintaining 45f or below. items included but not limited to corn, diced tomatoes, cheese. cdi-items were placed in reach-in coolers to cool |
| 2016-01-26 |
45 |
4-501.11 maintain equipment in good repair. observed flip-top cooler not capable of maintaining temperature of food at 45f or below. observed hot box not operational. pic stated that repair professional would be called out for flip top unit. verification |
| 2016-01-26 |
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 butter left out of temperat |
| 2015-07-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed an employee bag store below prep table on top of clean equipment. |
| 2015-07-06 |
41 |
l3-304.12 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 behing bar stored in container collecting water. observed ic |
| 2015-07-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed 1 spray bottle of degreaser not labeled as required at chemical storage area. cdi, operator labeled container. |
| 2015-07-06 |
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 butter held on time but o |
| 2015-07-06 |
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 1 container of ham prepared on friday according to operator but not date marked. cdi by instruction, operator voluntarily discar |
| 2015-07-06 |
20 |
l3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut tomatoe, cut lettuce and container of cole slaw cold hold in prep refrigerator above 45 degrees f and pic stated that staff forgot to turn on unit. foods relocated to ref |
| 2015-07-06 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p - observed ice machines accumulating black soil residues. clean according to manufacturers recommendations or at least enough to prevent soil accumulation.4-601.11 (a) equipm |
| 2015-07-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed a tray of raw fish located over ready to eat foods in low reach in refrigerator. observed a container of ground beef stored in direct contact with a container of whole muscle ste |
| 2015-07-06 |
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 operator dating the shellstock tags but tags were not all |
| 2015-07-06 |
8 |
6-301.11 handwashing cleanser, availability - pf - observed no hand soap at 1 sink behind bar. cdi, operator provided soap during inspection. improvement made since previous inspection. |
| 2014-12-11 |
6 |
2-301.14 when to wash - pgeneral comment: wash hands before handling clean equipment. observed dishwasher not wash hands after handling soiled dishes and before handling clean dishes. cdi by instruction. |
| 2014-12-11 |
7 |
3-301.11 preventing contamination from hands - p,pfno bare hand contact with ready to eat foods. observed employee prepare sandwich with their bare hands. cdi, employee voluntarily discarded sandwich. |
| 2014-12-11 |
8 |
•6-301.12 hand drying provision - pfdisposavble towels shall be available at each handwashing sink used by food employees. observed no disposable towels at 2 handwashing sinks.6-301.11 handwashing cleanser, availability - pfhandwashing cleansr shall be av |
| 2014-12-11 |
12 |
3-202.18 shellstock identification - pf - observed no shellstock tag in an oyster container of oysters in walk-in cooler. operator stated that he transferred tag to oyster container that he relocated to cookline. cdi, operator voluntarily discarded 1 cont |
| 2014-12-11 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be hot held above 135 degrees f or above. observed 1 pan of cheese sauce hot held on grill at 68 degrees f. cdi |
| 2014-12-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pfoods shall be protected in wrappings, packages, or covered containers. observed several drink pitchers uncovered/unprotected at bar. repeat.3-302.11 packaged and unpackaged f |
| 2014-12-11 |
31 |
3-501.15 cooling methods - pfuse proper procedures to cool food. observed lobster bisque cooling in walk in cooler in large plastic container and at 111 degrees f. cdi, operator transfered food to a shallow metal container on ice bath to rapidly cool. |
| 2014-12-11 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in-use utensils properly. observed soda gun holster soiled with residue. observed several ice scoops stored in soiled containers on ice machine and at bar. |
| 2014-12-11 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - cstore single-service articles in a clean, dry area. observed a box of single-service trays stored on ground in downstairs storage room. |
| 2014-12-11 |
22 |
3-501.19 time as a public health control - p,pfwritten procedures shall be prepared in advance and held on site when using time as a public health control. observed operator not able to find written procedures during inspection for butter that operator st |
| 2014-08-13 |
8 |
6-301.14 handwashing signage - cgeneral comment: handwashing signs shall be provided at each handwashing sink used by food employees. observed no handwashing sign at bar handwashing sink. cdi, handwashing sign provided to operator. |
| 2014-08-13 |
12 |
3-203.12 shellstock, maintaining identification - pfgeneral comment: the date when the last shellstock from the container is sold or served shall be recorded on the tag or label and shellstock tags shall be maintained in chronological order. observed ope |
| 2014-08-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - praw animal food shall be stored so that cross contamination is prevented. observed a box of raw tuna and other fish stored above ready-to-eat foods in walk in cooler 1. oper |
| 2014-08-13 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p clean meat slicer at least every 4 hours. observed blade of meat slicer soiled with dried food debris. cdi, operator broke down meat slicer for cleaning.4-501.114 manual and mechanical wa |
| 2014-08-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous foods shall be cold held at 45 degrees f or below. observed cut tomatoe, buttermilk, onions and cole slaw cold he |
| 2014-08-13 |
22 |
3-501.19 time as a public health control - p,pfprovide written procedures when using time as a public health control. observed no written procedures for butter that was held out of temperature control for 4 hours according to operator. cdi, operator volun |
| 2014-08-13 |
35 |
3-203.11 molluscan shellfish, original container - cgeneral comment: molluscan shellfish may not be removed from the container in which they are received other than immediately before sal or preparation for service. observed clams removed from original c |
| 2014-08-13 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - cstore single-service articles and clean linen in a clean, dry area. observed a large stack of clean aprons stored against a soiled wall. observed a stac |
| 2014-08-13 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed top refrigerator 2 along prep line not holding proper temperature of potentially hazardous food. observed 1 ice machine not working and operator stated it was |
| 2014-08-13 |
49 |
. 5-205.15 system maintained in good repair - pplumbing system shall be maintained in good repair. observed leakin faucet and dispenser above 3 compartment sink. observed leak on drain below handwashing station at service bar area in front of prep line. o |
| 2014-03-05 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - observed high temperature dish machine in kitchen not sanitizing properly. thermolabel did not turn black. chemical company called out during inspection . facility currentl |
| 2014-03-05 |
2 |
2-201.11 (a), (b), (c), & (e) ensure facility has an approved employee health policy. observed incomplete knowledge of employee health policy. cdi, had pic make copies of policy and start having employees present fill them out. |
| 2014-03-05 |
21 |
3-501.17 ensure all foods that are tcs or ready-to eat ar properly date marked. observed a few food items in prep line cooler with date missing. observed only day on products. cdi, in process of date marking these items. |
| 2014-03-05 |
26 |
7-102.11 ensure all working containers of chemicals are properly labeled with common name. observed two chemical bottles stored with unclear labels. cdi, by labeling properly during inspection. |
| 2014-03-05 |
20 |
3-501.16 (a)(2) and (b) maintain cold tcs foods at temperature of 45f/below. observed food items in cooler drawer cook line > 45f. it was determined that cooler drawer was not working properly. phone call placed to maintenance during inspection. cdi, all |
| 2014-03-05 |
45 |
4-101.11 maintain equipment to be smooth and easily cleanable. observed rusted shelving in reach-in cooler with oysters and walk-in cooler.4-501.11 maintain equipment in good repair. repair broken spray arm at prewash of dish machine in kitchen. |
| 2014-03-05 |
53 |
6-101.11 maintain floors in good repair. observed damaged flooring in various areas of kitchen.. |
| 2014-03-05 |
42 |
4-901.11. air dry dishes before stacking. observed metal pans stacked wet on shelf at dish area. |
| 2013-04-24 |
23 |
general comment: ensure that the consumer advisory statement on menu is a minimum of 11 pt font as required. |
| 2013-04-24 |
31 |
observed food in cooling process in walk in cooler was tightly sealed. use approved cooling methods for foods. (loosely cover foods if still in a cooling state. |
| 2013-04-24 |
33 |
general comment: noted approved methods for thawing; ensure to not place foods in direct contact with sink while thawing. use container; bowls; etc; |
| 2013-04-24 |
2 |
no established health policy for facility. documentation given to management. |
| 2013-04-24 |
45 |
observed rusty shelving in coolers throughout facility. recover or replace to prevent physical contaminante of foods. |
| 2013-04-24 |
53 |
observed floors in facility in disrepair and needing replacing to ensure proper cleaning.physical facilities shall be maintained in good repair. |
| 2013-04-24 |
41 |
general comment: noted one utensil in slaw in single door reach in with handle in product. ensure that handle remains upright out of the food or remove utensil. |
| 2013-03-15 |
53 |
observed some areas of floors in kitchen area that are pitted and need to be repaired so as to be smooth and easily cleanable. |
| 2013-03-15 |
45 |
observed some of the cutting boards on prep areas that need to be resurfaced or replaced due to cuts which prevent proper cleaning and sanitizing. |
| 2013-03-15 |
45 |
observered rusting shelving in some of the prep coolers that need to be replaced or recovered to prevent potential contamination of food items. |
| 2013-03-15 |
39 |
general comment: if wet wiping cloths or towel are used; they are to be kept in a sanitizer solution of proper concentration between uses. see rule:(a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is bein |
| 2013-03-15 |
26 |
general comment: include common chemical name on all working bottles and buckets. ex quat/sanitizer or chlorine/sanitizer. cdi by instruction. |
| 2013-03-15 |
21 |
general comment: date marking looks good. keep working on dating items such as leafy greens; cheeses; and milk. |
| 2012-12-17 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2012-12-17 |
53 |
physical facilities shall be maintained in good repair. observed surface of flooring throughout kitchen peeling; cracked; and pitted. no longer smooth; easiliy cleanable. |
| 2012-12-17 |
45 |
nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. observed metal racks in reach-in coolers |
| 2012-12-17 |
14 |
(a) except as specified in ? (b) of this section; in a mechanical operation; the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90oc (194of); or less than: pf(1) for a stationary rack; single temperature |