| Violation Date |
Code |
Description |
| 2018-09-20 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c repair pitted floors throughout prep kitchen. physical facility shall be smooth and easily cleanable. -0 points |
| 2018-09-20 |
40 |
3-302.15 wash fruits and vegetables prior to use. avocado was stored in cold flip top near service area with stickers still intact. .5 points. |
| 2018-09-20 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed ice cream in freezer lacking lids while stored. - 1 point. |
| 2018-09-20 |
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 calamari cole-slaw mix dated 9/13. today is the 8th day the product has been in refrigeration. a |
| 2018-09-20 |
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 pic wash hands and then use washed hands to touch faucet knobs without any protective res |
| 2018-03-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans over the clean drain board of the dish machine. -0- |
| 2018-03-27 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door of the facility without a self-closure, screen or air curtain installed. -1- repeat |
| 2018-03-27 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed two very small tubs of lobster and lamb sauce in the walk in cooler date marked to expire on 03/ |
| 2018-03-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- |
| 2017-12-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no hair restraint on food employee. -0- |
| 2017-12-21 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed no self closure on the back door, no screen door nor an air curtain to protect the outer opening from pests. -0- |
| 2017-12-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0 ppm chlorine sanitizer in the dish machine. cdi - technician called to repair prime on the dish machine. -0- |
| 2017-12-21 |
6 |
2-301.15 only wash hands in handwashing sink. -pf observed dish washer wash hands in the prep sink. cdi - pic instructed handwashing in the pre-rinse sink at the dish machine. -2- |
| 2017-09-27 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed roasted garlic in the walk in cooler that expired on 09/24/2017. cdi - pic voluntarily discarded |
| 2017-09-27 |
42 |
i 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed stacked metal pans over the 3-comp sink wet nested. -1- repeat |
| 2017-09-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed lobster cooling in metal pan next to the handsink subject to splash while dispensing paper towels after handwashing. cdi - pic mo |
| 2017-09-27 |
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 cracked floor tile at the entrance tot he dry storage. -0- |
| 2017-05-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the dry storage shelves. -0- |
| 2017-05-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed plates stored on the floor in the storage room near the restrooms. -0- |
| 2017-05-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans on the drying shelf over the 3-comp sink. -.5- repeat |
| 2017-05-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed soy sauce on dry storage shelf stating refrigerate after opening. cdi - pic voluntarily discarded. -0- |
| 2017-05-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the outside of stacked pans over the 3-comp sink. cdi - dish washer removed these and re-washed them. -1.5- |
| 2017-01-26 |
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 cracked floor tile near the ice machine. repair. -0- |
| 2017-01-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans stored above the 3-comp sink. separate these and allow to air dry. -0- |
| 2017-01-26 |
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 oils on the prep table. cdi - pic used a complete wrap-around of tape for labeling to help with slipping because |
| 2017-01-26 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored in prep unit between raw beef. cdi - items separated. -0- |
| 2016-12-07 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed paper towel roll and styrofoam cups stored under bar handsink drain. cdi - pic moved these items. -.5- |
| 2016-12-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on the cutting board between uses. keep in sanitizer between uses. -.5- |
| 2016-12-07 |
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 no labels on oil in the cook area. label these with the common name of the item. -0- |
| 2016-12-07 |
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 dish washer handling soiled dishes and then clean without hand |
| 2016-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed tcs items on make top salad/dessert unit reading 49-53f. cdi -items placed to be cooled. unit repaired during inspection. |
| 2016-08-17 |
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 - 0pts - observed sliced tomatoes stored on make top for cooling. observed deep co |
| 2016-08-17 |
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 - no letter of parasite destruction/farm raised for wild caught salmon being served undercooked. cdi - pic decided to discontinu |
| 2016-08-17 |
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. - 0pts - cleaning needed in overhead vent system. |
| 2016-08-17 |
45 |
4-501.11 maintain equipment in good repair. - 0pts - observed overhead air drying shelf rusting. / make top unit read 56f. repaired during inspection. |
| 2016-05-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -0pts - observed cleaning needed on shelving above dish machine and utensil container. |
| 2016-05-17 |
45 |
4-501.11 maintain equipment in good repair. -0pts - observed rusting shelving above dish machine. |
| 2016-05-17 |
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. - repeat - observed utensils stored in sanitized. discontinue. |
| 2016-05-17 |
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 - repeat - blanched ramps that are pickled dated for 4/28. cdi- product voluntarily discarded. |
| 2016-03-22 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and non absorbent. - 0 pts - observed house hold pressure cooker and chipped lemon squeeze |
| 2016-03-22 |
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. - knife stored in sanitizer. discontinue process. |
| 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 - 0pts - one product in entire establishment dated for 3/18 read 42-43f. cdi- product was discarded.cool |
| 2016-03-22 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - no employee health policy on site. cdi- state issued policy emailed to pic. ensure that pic and any other management understa |
| 2015-12-17 |
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 - slaw, bean salad, pears, and fries tightly covered reading above 50f. cdi- all p |
| 2015-12-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - consumer advisory did not have reminder on menu. cdi- item corrected during inspection. |
| 2015-12-17 |
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 - cooked potatoes (12/10) and garlic and oil mixture (12/9) dated past the 7 day shelf life. cdi- product |
| 2015-12-17 |
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 - 0pts - observed dish washing employee go from soiled dishes to clean d |
| 2015-08-03 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts- make top unit is holding at an air temperature of 60f. do not use unit until it is repaired. repair person was contacted and is on the way. |
| 2015-08-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - almost all items on make top unit read 47-56f. cdi- all items were placed in walk in c cooler for rapid cooling. ice bath was created until repairs are done. |
| 2015-08-03 |
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 - rte, tcs (pasta, watermelon, sauce, lobster broth, garlic and oil) items in walk in cooler and in reach in were not properly dated. ensure |
| 2015-08-03 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - 0 pts - employee foods and items used for dinner for employees stored throughout establishment. store all employee foods in designated areas to |
| 2015-08-03 |
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. - 0 pts - observed some water build up at the floor of th |
| 2015-03-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed in the stainless steal drawers holding utensils. |
| 2015-03-12 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - repeat - winter menu did not have asterisk on lamb. cdi- establishment printed new menus during inspection. |
| 2015-03-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - 0 pts - cooked ribs stored under raw fish. cdi- ribs were placed on higher shelving of reach in. |
| 2015-03-12 |
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 - shell stock tags were not stored in chronological order. cdi- tags |
| 2015-03-12 |
8 |
5-205.11 maintain access to hand sinks. hand sinks may only be used for handwashing.-pf - 0 pts - soiled linen container stored in front of hand sink. hand sinks shall not be blocked. |
| 2014-10-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no asterisks by the animal-dervied foods offered undercooked (ex- duck). the asterisks was listed beside |
| 2014-10-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a large amount of mold buildup inside around the chute of the ice machine. verification required. |
| 2014-06-12 |
34 |
4-302.12 food temperature measuring devices - pf. a thermometer with a suitable small diameter probe shall be provided and readily accessible to accurately measure thin masses. observed no thin probe thermometer. verification visit required. |
| 2013-12-16 |
42 |
4-901.11 equipment and utensils, air-drying required - c. air dry utensils before stacking. observed wet nested plastic and metal pans. |
| 2013-12-16 |
7 |
3-301.11 preventing contamination from hands - p,pf. bare hand contact with ready to eat food is prohibited. observed food service employee handling butter with bare hands. when questioned, she said that butter was for cream cheese frosting. cdi - butter |
| 2013-06-17 |
23 |
3-603.11. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed menu listed venison chop; poached egg; and veal loin all undercooked; but disclosure and reminder |
| 2013-06-17 |
12 |
3-203.12. the date when the last shellstock from the container is sold or served shall be recorded on the tag or label. observed tags stored in chronological order but pic was unaware of rule that date must be recorded on each tag. corrected by instructio |
| 2012-12-20 |
47 |
provide better cleaning of wire shelving;seams; corner and infrequently visited surfaces. clean in a timely manner to preclude residue/dust build up. |
| 2012-12-20 |
42 |
store food contact utensils in a manner to eliminate risk of contamination or exposure to debris; splash. observe aluminum pans not inverted under shelf presenting dust and residue on surface. observed ice wand stored inside reach-in freezer; was stored |
| 2012-12-20 |
41 |
store utensils in a manner that prevents risk of cross-contamination. inside reach-in; observed tong handle in contact with raw chicken. advise to ensure utebsil handles do not contact foods. |
| 2012-12-20 |
13 |
cover foods where necessary to eliminate risk of adulteration or contamination. properly contain. observed food items uncovered under wire shelving in reach-in were in need of protection from overhead debris. corrected. |
| 2012-12-20 |
1 |
at least one employee shall be designated person-in-charge; and shall exercise active managerial control over food safety; and demonstrate knowledge; and be a certified food safety manager. certification requirement shall be mandatory by january 2014. c |