| Violation Date |
Code |
Description |
| 2018-10-18 |
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. caution should be used to minimize food exposure. observed soiled ceiling tiles and ceiling vent covers in |
| 2018-10-18 |
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 no date marking on opened carton of heavy cream. cdi - voluntarily discarded. 3-501.18 discard the food requiring date labels once |
| 2018-02-27 |
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. caution should be used to minimize food exposure. observed dusty ceiling tiles above cook line in kitchen. |
| 2018-02-27 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed employee at bar using hand sink as dump sink, resulting in soiled hand sink. |
| 2018-02-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust coating shelving at bread station. clean plates are stored on and under this shelving. |
| 2018-02-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pan of chicken skins stored on top of a sheet pan on the floor of the walk in cooler. cdi - pic moved chicken to lower shelf in w |
| 2018-02-27 |
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 for tonight had omitted the disclosure asterisk for the seared tuna entree. cdi - asterisk was adde |
| 2018-02-27 |
8 |
5-205.11 handsinks may only be used for handwashing.-pf. observed bar employee using hand sink as dump sink, then washing hands in same sink. cdi - explained rule - use the dump bucket for dumping drinks and the hand sink for only handwashing. sink was cl |
| 2017-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed tray of ice holding slices and wedges of cheese in small pans above. cheeses measured 53f. pic explained that they had been removed from the cooler at 3:30 and would be served |
| 2017-09-25 |
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 large pan of grits prepared saturday night by sous chef, who was present. cdi - allowed chef to date pan with s |
| 2017-09-25 |
22 |
h3-501.19 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 written tphc procedure pr |
| 2017-09-25 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed no working thin probe thermometer available for use. vr - verification required. |
| 2017-09-25 |
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 squeeze bottle of oil, unlabeled working containers of salt and spices. |
| 2017-09-25 |
37 |
3-306.12 condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, original containers designed for dispensing, or individual packages or portions. observed small open pitchers of olive oil at ea |
| 2017-09-25 |
45 |
4-501.11 maintain equipment in good repair. observed several rusted cooler racks. 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed small processor used for grinding spices |
| 2017-09-25 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. observed no quat strips available for use. vr - verification required. |
| 2017-09-25 |
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. caution should be used to minimize food exposure. observed soiled ceiling tiles in several areas of kitchen |
| 2017-03-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : found sanitizer bottles with no identification of contents. cdi- labeled while on site. |
| 2017-03-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: observed no consumer advisory on dinner menu for various steaks. cdi- menus corrected while on site. |
| 2017-03-30 |
21 |
de 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 hummus dated 3/22. found spread containing cream cheese dated 3/23. found pickled ramps from 2/ |
| 2017-03-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found two small containers of white rice above 45 f in prep cooler. pic voluntarily discarded. |
| 2017-03-30 |
8 |
.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf: observed no disposable hand towels at bar hand sink. cdi- paper towels supplied. |
| 2016-12-19 |
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 bottlesof oils, etc on line that were unlabeled. |
| 2016-12-19 |
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: found fingerling potatoes, brisket, chow chow, cut greens unlabeled. cdi- labeled with prep dates that were within 2 days. |
| 2016-09-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: observed cold smoked salmon spread on menu for housemade spreads and deviled eggs. consumer advisory was added to |
| 2016-09-21 |
21 |
e3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf: found cream cheese not date marked. cdi- discarded. found tub of feta in brine opened and not date marked. allowed to date mark 9/19. |
| 2016-09-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: observed mashed potatoes holding in unit at 118 f for one hour. cdi- reheated to 180 f. |
| 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 black build-up on interior. |
| 2016-06-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. found employee |
| 2016-06-30 |
23 |
*3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: observed church burger on bar menu, roasted salmon and raw oysters on dinner menu without inclusion on consumer |
| 2016-06-30 |
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: found brown butter dated from april. pimento cheese from 6/19. cut greens not dated marked. allowed to b |
| 2016-06-30 |
12 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed buckhead -supplied salmon with no documentation of parasite destruction or of farm-raised source. cdi- faxed parasite letter sent to faci |
| 2016-03-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: found raw chicken over produce in one small prep cooler. cdi- chicken moved to lower shelf. |
| 2016-03-22 |
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 various pickled vegetables dated 3/6, 3/9. pate maison not dated. cdi- all items voluntarily disca |
| 2016-03-22 |
27 |
3-502.11 obtain a variance for specialized processes.-pf: found pickling done in house with extended shelf life as goal. items dated back more than 7 days. cdi- discussed options with pic and voluntarily discarded products. |
| 2016-03-22 |
23 |
(3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: menu does does not have consumer advisory for rib eye or church burger. menu corrected while on site. |
| 2016-03-22 |
30 |
. 8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf: see #27 above. |
| 2016-03-22 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. some containers ofoils, cooking wines, not labeled. |
| 2015-10-14 |
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 containers of cooking oils not labeled as to contents. |
| 2015-10-14 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf: exterior dial thermometer on walk-in cooler reading 41 f while hanging interior thermometer and food temperatures 46 f. have thermometer evaluated. |
| 2015-10-14 |
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 duck dated 10/5 in walk-in cooler. voluntarily discarded. 3-501.17 date mark/label all tcs foods |
| 2015-10-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found walk-in cooler with ambient temperature 46 f by hanging thermometer. exterior thermometer measured 41 f. many items in walk-in above 45 f. kitchen pic mike long voluntarily disc |
| 2015-10-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up developing on ice machine baffle. |
| 2015-05-20 |
6 |
2-301.14 wash hands after activities that contaminate them.-p. observed employees wash hands and recontaminate hands by turning off faucet without a barrier. cdi hands washed. 2-301.14 wash hands before donning gloves and between gloves uses.-p. observed |
| 2015-05-20 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf. observed employee touching baked potatoe with bare hands, push cheese on serving tray with fingers, and olives being handled with bare hands. cdi hands washed |
| 2015-05-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed employee rinsing knife in handsink. cdi |
| 2015-05-20 |
9 |
3-201.11 use food from approved sources only.-p. observed truffles that had no invoices to verify source. verification required. |
| 2015-05-20 |
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 veal stock, chicken stock, pimento cheese, hummus, anchovies, and goat cheese mix held past 7 d |
| 2015-05-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic containers and metal containers on storage racks that were wet stacked. |
| 2015-05-20 |
27 |
3-502.11 obtain a variance for specialized processes.-pf. observed facility with vacuum packaged pork and lamb products from competition hosted by ncda. facility stated they were not going to use it. instructed facility to ensure any leftover product from |
| 2015-05-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths used underneath cutting boards. suggested facility use smooth and easily cleanable surface that can hold cutting boards in place. |
| 2015-05-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed undersides of mixer soiled with debris. |
| 2015-05-20 |
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 out at room te |
| 2014-12-22 |
27 |
8-201.13 submit a properly prepared haccp plan to the variance committee or local regulatory authority as required. observed several items packaged in reduced oxygen packager and kept in cooler - salmon, turnips, carrots, potatoes, pork, cheese, lobster |
| 2014-12-22 |
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 several tcs items without date marks - cooked pork, pasta, queso fresco. cdi - voluntarily discarded. 3-501.18 discard the food re |
| 2014-09-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed bar glasswasher not dispensing chlorine sanitizer into final rinse. cdi today - items sent to main dish machine. cdi - repairperson came and repaired properly during inspection. free chl |
| 2014-09-11 |
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 no date marking on several items such as salmon spread, cooked crab meat, brie, goat cheese, kale slaw, cut melon. cdi - voluntari |
| 2014-09-11 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed main dinner menu has no disclosure statement and no disclosure asterisks for steaks, seared scallops, du |
| 2014-09-11 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p. observed bottle of acetominophen stored with the flavor extracts. cdi - removed. |
| 2014-09-11 |
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 pans and bottles of salt, oil. |
| 2014-09-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed ceiling vents were dripping - two in kitchen and one on cook line. kitchen drips were confined to the floor but cook line drip wa |
| 2014-09-11 |
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 knife stored in crevice between two pieces of equipment. observed sever |
| 2014-09-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few wet nested metal pans.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed cocktail |
| 2014-09-11 |
45 |
4-501.11 maintain equipment in good repair. observedracks inside barcooler are chipped and rusted. |
| 2014-09-11 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed grout is missing between tiles in several areas of kitchen. pic states that reg |
| 2014-09-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one employee with no hat, another with no beard guard. |
| 2014-03-27 |
7 |
3-301.11 preventing contamination from hands - p,pf. food employees may contact exposed, ready-to-eat foods with their bare hands. observed employee touching cucumbers and bread with bare hands while preparing and plating food. cdi - corrected immediately |
| 2014-03-27 |
34 |
4-302.12 food temperature measuring devices - pf. observed no thin-probe thermometer in facility. will return 4-4 to ensure thin-probe thermometer is in place. |
| 2014-03-27 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and remind |
| 2014-03-27 |
39 |
3-304.14 wiping cloths, use limitation - c. cloths in-use for wiping food spills from tableware shall be maintained dry and used for no other purpose. observed expo employee wiping edges of plates about to be served with damp wiping cloth. corrected. |
| 2013-09-26 |
33 |
ensure proper thawing methods are used for cooling foods. observed beef thawing in running water not below 70f. |
| 2013-09-26 |
31 |
ensure approved cooling methods are used for tcs foods. observed prepped crab cakes, skewers at room temperature, cdi by reheating. if food is not being served immediately, it must be actively cooled. |
| 2013-09-26 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed incomplete disclosure on menu, some items marked that are not to be served undercooked, |
| 2013-09-26 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed open cream, leafy greens, open soft cheeses, etc. with no date marking, cdi. |
| 2013-09-26 |
12 |
3-203.12 ensure that the date the last shellstock from the container is sold or served is recorded on the tag, and the tags are maintained in chronological order. observed no dates on shellfish tags, cdi. |
| 2013-09-26 |
7 |
3-301.11 ensure that food employees do not contact exposed, ready-to-eat food with their bare hands. observed employees handling tomatoes, chicken, etc. with bare hands, cdi. |
| 2013-09-26 |
2 |
2-201.11 ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, cdi , health policy was discussed with employees currently working, and will be covered with all other employees at next shift. |
| 2013-09-26 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-02-25 |
2 |
2-201.11 ensure all employees are aware of the employee health policy and its requirements. left another handout and recommended reviewing in staff meetings. |
| 2013-02-25 |
4 |
2-401.11 employees may not drink in areas where food or equipment may be contaminated. observed uncovered employee beverage stored above prep unit. it was relocated. designate an area for personal beverages and drinking areas away from food prep areas. |
| 2013-02-25 |
7 |
3-301.11 food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. observed employee chopping herbs (garnishes) and han |
| 2013-02-25 |
12 |
3-402.12 if partially cooked fish are served; a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a timee specified under 3 402.11 or fish are raised and fed as specified in subparagrap |
| 2013-02-25 |
21 |
3-501.17 ensure all foods that are potentially hazardous and ready-to-eat are properly date marked. facility is currently not date-marking any items. discussed and left handout. items to mark include (items not used within 24 hrs): prepared meals; milk ca |
| 2013-02-25 |
46 |
4-302.14 provide a quat test kit for measuing sanitizer concentration. facility does not have quat test strips on site. |
| 2013-02-25 |
37 |
|
| 2013-02-25 |
38 |
2-402.11 food employees shall wear hair restraints to keep hair from contacting food; equipment; utensils; linens. observed no one with hair restraints in kitchen. |
| 2013-02-25 |
43 |
4-502.14 mollusk and crustacea shells may not be used more than once as serving containers. staff is reusing same oyster shells for all batches of oysters. use only once - with the oysters from that batch. |
| 2013-02-25 |
23 |
3-603.11 animal foods that are cooked to order/served undercooked shall have a consumer advisory listed on menu. discussed with staff. advised they needed to have advisory in place for all menus by next inspection. you may email this inspector with the me |
| 2013-02-25 |
1 |
2-102.12 person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an american national standards institute (ansi)-accredited program. no certification held by p |