| Violation Date |
Code |
Description |
| 2018-10-10 |
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 damage to the wall at the entryway to the back hallway where the ice machine |
| 2018-10-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal sauce ramekins and metal food storage containers stored clean and stacked while wet. |
| 2018-10-10 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed 2 sanitizer buckets at 0ppm quat solution. |
| 2018-10-10 |
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 egg wash at 58f in a prep. line cooler. pic indicated the product was re |
| 2018-10-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed dressings in a flip top cooler cold holding above 45f (see chart). cdi- products were transferred to the walk in cooler for cooling. all other temperatures of tcs foods taken |
| 2018-10-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of marinara sauce in a steam well hot holding below 135f (see chart). cdi- product was transferred to a water bath for reheating. |
| 2018-10-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris accumulation on a mixer attachment that pic indicated had not been used today. cdi- item was set aside for recleaning. 4-602.11 clean the eq |
| 2018-10-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw seafood stored above vegetables in a flip top reach in cooler along the prep. line. cdi- storage rearranged. |
| 2018-09-27 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed multiple items in several coolers cold holding above 45f without any additional measures in place to ensure food safety, employees handling food with bare ha |
| 2018-09-27 |
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 an employee handling lettuce without gloves on, an employee at the bar handle an orange slice without glov |
| 2018-09-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw seafood stored above vegetables in the bottom portion of a reach in cooler and raw oysters stored above bleu cheese crumbles in the walk in cooler. cdi- storage rearranged. |
| 2018-09-27 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed the hot water sanitizing dish machine not functioning properly. the machine was operated for several minutes and tested using 2 thermolabels |
| 2018-09-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed facility holding hollandaise at room temperature and bernaise sauce being double panned in a steam table hot holding below 135f (see chart). cdi- items were placed on tphc an |
| 2018-09-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs foods in multiple line units cold holding above 45f (see chart). pic agreed to place all these items on tphc (time as a public health control) and discard them aft |
| 2018-09-27 |
45 |
4-501.11 maintain equipment in good repair. observed a prep. line cooler with an ambient air temperature of 56f after several minutes of monitoring; and another reach in cooler along the prep. line where lettuce is held maintaining foods at ~60f. food i |
| 2018-09-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on dry storage shelving and on green wire coated cages in the walk in cooler. |
| 2018-09-27 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leaking from the plumbing underneath the 3 compartment sink. |
| 2018-09-27 |
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 damage to the wall at the entryway into the dish pit and at the entryway into |
| 2018-09-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans stored clean and stacked while wet. |
| 2018-06-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed foods in the steam wells below 135f (see chart). pic indicated these items were brought out approximately 30 minutes prior and he was waiting for the water bath to heat up to |
| 2018-06-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw oysters stored above bleu cheese crumbles in and raw beef stored above cheese grits in the walk in cooler. cdi- storage rearranged. |
| 2018-06-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one immersion blender stored clean with visible food debris on the shaft and behind the blade. cdi- item recleaned. |
| 2018-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in reach in cooler drawers cold holding above 45f (see chart). cdi- items were transferred to the walk in cooler for cooling. |
| 2018-06-27 |
45 |
4-501.11 maintain equipment in good repair. observed a prep. line cooler with an ambient air temperature of 51f after several minutes of monitoring. there was no food in this unit at time of inspection. ehs also observed damaged reach in cooler door ga |
| 2018-06-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on dry storage shelving and on top of the broiler oven. |
| 2018-06-27 |
33 |
3-501.13 use approved thawing methods. observed raw tuna steaks thawing in sealed packages in the walk in cooler. the manufacturer indicates that the tuna should be removed from packaging before thawing. |
| 2018-03-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal and plastic pans on drying shelves near dish pit. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 |
| 2018-03-31 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed purses, keys and other personal items on dry storage shelf above facility food. -0- |
| 2018-03-31 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed door open on outside dumpster. -0- |
| 2018-03-31 |
49 |
5-205.12 prohibiting a cross connection - p,pf piping containing potable water shall not be cross-connected with water of unknown quality. observed soda nozzle submerged in sanitizer for cleaning, creating a cross-connection. cdi - pic pulled soda nozzle |
| 2018-03-31 |
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 inside of the door of the reach in, on walk in shelves. repeat -1- |
| 2018-03-31 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach in cooler door, hole in the outside wall of the walk in cooler and rusting shelving at the serving line. repeat -2- |
| 2018-03-31 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observe napkins, to-go trays and other single use and single service items stored on the floor in the dry storage and upstairs in storag |
| 2018-03-31 |
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 three knives stored between soiled shelf and wall in cook line reach in. |
| 2018-03-31 |
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 asterisk for consumer advisory on bar menu burgers and steaks on dinner menu. vr no later than 3/6/201 |
| 2018-03-31 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no written procedure in the |
| 2017-12-12 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed hot water sanitization at 154f using plate thermometer. cdi - pic ran machine twice more and plate thermometer read 160f. dishes re-washed tha |
| 2017-12-12 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef and pork stored over raw salmon in low boy drawers. cdi - pic reversed storage order. 3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment |
| 2017-12-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed order of onion rings hot holding at 121f on section of heat lamps with a blown bulb. cdi - pic moved food to area underneath functioning bulb. -0- |
| 2017-12-12 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign in the bar. cdi - pic emailed handwashing sign today. -0- |
| 2017-12-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of degrease hanging under the 3-comp sink without label. cdi - pic labeled during the inspection. -0- |
| 2017-12-12 |
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 demi at 84f and hollandaise |
| 2017-12-12 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed o |
| 2017-12-12 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on the reach in cooler at the cook line, lamp blown under the heat lamp, hole in the side wall of the walk in cooler and cracked handle on the low boy. repeat -1- |
| 2017-12-12 |
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 gasket of the walk in cooler and shelving under the heat lamps. repeat -1- |
| 2017-12-12 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed missing light bulb in the reach in cooler to the far left while looking at the cook line. -0- |
| 2017-12-12 |
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 alfredo sauce in large kettle in the rear of the kitchen cooling at 122f w |
| 2017-08-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing plastic bracelet and watches. 2-402.11 use head coverings, beard guards and clothing to restrain body hair fr |
| 2017-08-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed flip top side of the prep unit holding tcs foods at 48f-57f since 4pm. cdi - pic placed foods in ice baths and put some food below to cool. repeat vr no later than 08/18/2017. - |
| 2017-08-11 |
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 at room temperature |
| 2017-08-11 |
25 |
3-302.14 protection from unapproved additives - p food shall not contain unapproved additives. observed food employee dipping single use gloves in sanitizer and rub it all over gloves to disinfect them before handling rte foods. -0- |
| 2017-08-11 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed food employee preparing onion rings on trash can with double sheet pans. cdi - pic instructed food employee to use only the prep table for preparing food. -1- |
| 2017-08-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed buildup on the outsides of measuring cups hanging over the 3-comp sink. -.5- |
| 2017-08-11 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on walk in cooler and hole in the rear wall of the walk in cooler. observed flip top of prep cooler not holding temp. -0- |
| 2017-08-11 |
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 gaskets of the walk in cooler and reach in coolers. -.5- repeat |
| 2017-08-11 |
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 hole in the lower right wall next to the rear exit, missing and damaged ceilin |
| 2017-08-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans and towel drying sanitized dishes. -0- |
| 2017-05-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed lettering rubbing off several sanitizer buckets. cdi - pic used permanent market to re-label these buckets. -0- |
| 2017-05-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one prep unit freezing over with herb butter in the bottom cold holding at 64f from saturday and one carton of half and half stored on the counter top. cdi - pic voluntarily dis |
| 2017-05-09 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed missing ambient air thermometer in the front line prep unit that is not holding temperature. -0- |
| 2017-05-09 |
4 |
2-401.11 eating, drinking, or using tobacco - c avoid cross-contamination of facility food and drinks by storing employee food and drinks away from facility items. observed open employee drink and food stored over facility produce on the walk in shelf. cd |
| 2017-05-09 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed ladles, spatulas, cooking pans and serving spoons left in food overnight without cleaning. facility prep begins in these areas at 4pm. cdi - pic |
| 2017-05-09 |
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 oil and spice containers at the cook line without labels. label these with the common name of the food. -1- repeat |
| 2017-05-09 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c dead insects shall be removed in a timely manner. observed several catering table with dead gnats present on the tabletops. -0- |
| 2017-05-09 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observe one potato peeler stored on a soiled shelf in the reach in at the cook line. -0- repeat |
| 2017-05-09 |
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 handles and shelving of the walk in cooler. -0- |
| 2017-05-09 |
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 dust buildup on restroom ceiling vents and mold |
| 2017-05-09 |
54 |
6-303.11 intensity-lighting - c provide sufficient lighting in all required areas. observed low lighting in the reach in cooler at the cook line. unit is missing bulb. replace bulb. -0- |
| 2017-03-21 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed uncovered milk in the walk in cooler and racks of ribs stored directly on the shelving in the freezer that were not clean. cdi - pic voluntarily disc |
| 2017-03-21 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed ladles, tongs and spatulas hanging on stoves with food debris present not cleaned overnight. clean every 4 hours for room temp storage and every |
| 2017-03-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed flip top and low boy with tcs garlic and oil, butter, cooked cabbage and ribs cold holding at 49-54f that were left in place overnight. cdi - pic voluntarily discarded these ite |
| 2017-03-21 |
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 3 metal pans of house made alfredo sauce in the walk in cooler at 39f with date mark 03/09/2017. |
| 2017-03-21 |
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 canola oil squeeze bottles, other oil bottles and shakers of spices at the cook line. label these with the co |
| 2017-03-21 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed wrapped utensils for customers, clean linen, plates, glasses and other equipment and utensils stored directly on the flo |
| 2017-03-21 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed plastic lids and other single-use, single-service items stored directly on the floor in the upstairs linen storage area. -.5- r |
| 2017-03-21 |
45 |
4-501.11 maintain equipment in good repair. observed blown light in the men's restroom, missing lights and light covers in the hood, missing handle on the cabinet by the restroom, broken shelving in the same cabinets, split gasket on the prep cooler under |
| 2017-03-21 |
46 |
4-501.17 warewashing equipment, cleaning agents - pf approved detergent for washing shall be in the wash solution of the warewashing machine or the wash bay of the 3-compartment sink for manual warewashing. observed no detergent in the dispenser of the di |
| 2017-03-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed large urinal not flushing at the beginning of the inspection. repair. -0- |
| 2017-03-21 |
53 |
6-101.11 surface characteristics-indoor areas - c floors, walls and ceilings in areas subject to moisture shall be nonabsorbent. observed absorbent ceiling tiles over the dish machine pre-rinse nozzle. replace these with nonabsorbent ceiling tiles. -1- re |
| 2016-12-21 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed cleaner stored over aper towels and toilet paper. cdi - pic moved chemical to a lower shelf. -1- |
| 2016-12-21 |
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 tcs foods in flip top without date marking. cdi - date marking placed on products. -0- |
| 2016-12-21 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed ladles in place overnight in homemade dressings. cdi - ladles sent to dish machine for washing and new ladles placed in foods. -0- |
| 2016-12-21 |
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 shakers and squeeze bottles at the cook line. label these with the common name of the food. -0- |
| 2016-12-21 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee place bread under heat lamp using bare hands. cdi - bread heated under heat lamp. -1.5- |
| 2016-12-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw fish stored under raw beef. cdi - fish moved to a higher shelf under rte foods. -1.5- |
| 2016-12-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed ice used for food stored directly on the floor in the walk in freezer. -0- |
| 2016-12-21 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed buildup in the duct of the hood over the high temp dish machine. clean and replace filter. -0- |
| 2016-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans on the drying shelf. separate and air dry. -0-4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 |
| 2016-12-21 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed to-go trays and wine glasses stored on the floor in the upstairs storage area. elevate at least 6 inches off the floor. -0- |
| 2016-12-21 |
45 |
4-501.11 maintain equipment in good repair. observed broken knob on the cabinet outside the restrooms, peeling shelving and missing light bulb in the cook line reach in, and split gasket in the prep. repair these. -2-4-502.11(a) maintain utensils in good |
| 2016-12-21 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed employee restroom without covered receptacle. provide covered waste bin. -0- |
| 2016-12-21 |
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 heavy buildup on the wall under the beverage sta |
| 2016-12-21 |
39 |
4-101.16 sponges use limitation - c sponges shall not be used on cleaned and sanitized food contact surfaces. observed plate with reused sponges and sanitizer to clean the edges of plates during services. discontinue using sponges. -0- |
| 2016-09-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on knives, cutting boards, tongs and food containers stored as clean. cdi - pic moved these to 3-comp sink for cleaning. -3- repeat |
| 2016-09-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed egg wash at 52f, butter at 50f and overstacked cooked ribs in make table of prep at 51f. cdi - pic moved all items to walk in until repair made. -3- repeat |
| 2016-09-22 |
42 |
4-904.13 preset tableware - c preset tableware shall be either protected, taken away when customer seated or cleaned and sanitized before use. observed preset tableware on outside tables without canopy or fly protection. refrain from pretesting outside ta |
| 2016-09-22 |
45 |
4-501.11 maintain equipment in good repair. observed make table of prep cooler not working. repair. -2- repair. repeat |
| 2016-09-22 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed hot water sanitizing dish machine reaching 157f when data plate states temp during final rinse shall be 180f. cdi - pic had technician repair during inspection. -0- |
| 2016-09-22 |
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 shelving, walls of the walk in cooler, door handles on kitchen equipment, cooling fan cover and blade. clean. -1- |
| 2016-09-22 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed missing and damaged ceiling tiles. repair. 6-501.12 floors, walls, ceilings in |
| 2016-06-07 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels osberved at the kitchen hand sink. cdi- paper towels placed at the hand sink. |
| 2016-06-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf -observed build-up on the table mounted can opener. cdi- placed in the dish area to properly wash. 4-602.11 clean the equipment and utensils used with nontcs f |
| 2016-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cheese, cream sauce, tomatoes measured 56 f- 59 f due to cooler drawer not working properly. ambient air temperature measured 60 f. cdi- foods discarded due to length of time held in t |
| 2016-06-07 |
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 cooked ribs, collard greens, and alfredo sauce not date marked. ensure to properly date mark foods are required. |
| 2016-06-07 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in the cooler drawers.l |
| 2016-06-07 |
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 bottles with oils. repeat |
| 2016-06-07 |
45 |
4-501.11 maintain equipment in good repair.- observed a leak at the cappuccino machine. remove old leaking machine. repeat-observed torn gaskets on the coolers. replace damaged gaskets. repeat-observed cooler drawers not properly cooling foods. ambient |
| 2016-06-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -observed build-up on the shelving at the wait area and in the walk-in cooler. repeat -observed dust build-up on the ceiling of the walk-in cooler. repeat |
| 2016-06-07 |
49 |
5-205.15 maintain a plumbing system in good repair. observed pipe detached under the bar sink. repair pipe. |
| 2016-06-07 |
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 damaged cove tiles and low floor grout in the kitchen area. repairs are rec |
| 2016-06-07 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed gaps in the corner of both sides of the back door. install a door sweep and seal opening to prevent pest entry. |
| 2016-03-23 |
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 damaged cove tiles and low floor grout in the kitchen area. repairs are reco |
| 2016-03-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -observed build-up on the shelving at the wait area.-observed grease build-up on the fryers at the cook line.-observed dust build-up on the ceiling of the |
| 2016-03-23 |
45 |
4-501.11 maintain equipment in good repair. observed a leak at the cappucino machine. remove old leaking machine.observed torn gaskets on the coolers. replace damaged gaskets. |
| 2016-03-23 |
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 bottles with oils. repeat |
| 2016-03-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf facility offers undercooked oysters that are not featured on the menu. provide a consumer advisory to customers w |
| 2016-03-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf -observed build-up on the table mounted can opener. cdi- placed in the dish area to properly wash.-observed soiled knives stored as clean at the bar. cdi- re |
| 2015-12-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-12-18 |
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 spices and oils on cook line not labeled. -0 points- |
| 2015-12-18 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on lower doors of salad prep area. -0 points |
| 2015-12-18 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine unable to provide proper temperature to sanitize dishware. 4 day verification required. 4-601.11(e) equipment food contact s |
| 2015-12-18 |
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 missing tiles near wine cooler. repeat violation |
| 2015-12-18 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed leak at top of ice machine repeat violation. |
| 2015-09-23 |
54 |
4-202.18 ventilation hood systems, filters - c: clean hood filters. |
| 2015-09-23 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean ceiling tiles where needed, including inside walk in cooler. clean floor under equipment where needed.6-201.16 wall and ceiling coverings and coatings - c: replace missing/damaged ceiling tiles.6 |
| 2015-09-23 |
49 |
5-205.15 maintain a plumbing system in good repair. repair leak at ice machine. re-attach plumbing under 3 comp sink at bar (pipe on floor). leak observed under ice chest near soda holster at entrance of bar. leak also observed under hand sink in dish mac |
| 2015-09-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean sides of big clean clear food containers (sticker residue). clean soda gun holster at bar. clean shelving throughout kitchen. |
| 2015-09-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. clean inside ceiling of ice machine. clean inside halo heat oven. |
| 2015-01-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dark build up inside ice machine and inside soda nozzles. cdi - soda nozzles cleaned during the inspection. facility will use bagged ice until ice mac |
| 2015-01-08 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dust on wire shelves where clean dishes are stored at expo line. wipe clean. |
| 2015-01-08 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels at handsink near cook line. cdi - paper towels stocked during the inspection. |
| 2015-01-08 |
53 |
general comment6-501.11 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. peeling paint on wire shelving in one cook line cooler. repaint or repla |
| 2014-09-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf . observed an unlabeled bottle of cleaner. cdi. |
| 2014-09-22 |
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. <all items must be date marked, including items on the line if are held in the facility more than 24 hours. observed some line items were |
| 2014-09-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed 'the 4 drawer refrigerator holding butter sauce etc at 50f+. refrigerator taken out of service. return visit required. |
| 2014-09-22 |
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 the facility has an invoice for sea bass and salmon from 3 fish. this fish are marked under consumer advisory and re |
| 2014-09-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed a pitcher the basin of the hand sink. hand sinks are for handwashing only. cdi. |
| 2014-03-25 |
12 |
3-402.11 parasite destruction - p. facility has sea bass and tilapia under consumer advisory but no parasite destruction documentation for either fish. provide this information or remove from consumer advisory. according to the kitchen manager, these i |
| 2014-03-25 |
7 |
3-301.11 preventing contamination from hands - p,pf. bare hand contact with ready to eat food is not permitted. observed wait staff touching bread with their bare hands while cutting it for tables. cdi - pic instructed to wash their hands put on gloves |
| 2014-03-25 |
8 |
6-301.12 hand drying provision - pf. hand sinks must be equipped with paper towels. observed the employee rest room hand sink without paper towels. cdi - replaced.6-301.14 handwashing signage - c. provide handwashing signs in the customer bathrooms as |
| 2014-03-25 |
6 |
2-301.14 when to wash - p. employees must wash their hands before donning gloves to work with food. observed employees putting gloves on without washing their hands first. cdi - pic instruction. |
| 2014-03-25 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. clean the interior of the ice machine and maintain clean. observed when a paper towel was wiped on the interior, a small amount of black mold was on the towel. cd |
| 2014-03-25 |
26 |
7-204.11 sanitizers, criteria-chemicals - p. maintain sanitizer at approved levels. observed a sanitizer bottle at >400 ppm quat. sanitizer was checked at the dispenser and after allowing the foam to settle, it was >400 ppm. return visit required. th |
| 2014-03-25 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. facility has lobster & top angus filet that is not marked for consumer advisory like the rest of the steaks. this is cooked to order |
| 2014-03-25 |
34 |
4-302.12 food temperature measuring devices - pf. facility must obtain a thin diameter probe thermometer. observed a dial stem thermometer with the glass broken on the dial and out of calibration (read 15f in 38f product as measured against my thermomet |
| 2014-03-25 |
53 |
repair wall damage in the back of the restaurant such as by the can wash and ice machine. |
| 2014-03-25 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain cold food at 45f or below. observed cut lettuce at 58f. this was double panned, in the top of a prep unit. cdi. |
| 2013-08-26 |
39 |
3-304.14(b) in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths on counter. |
| 2013-08-26 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. milk-based breading liquid on counter at 56f, butter at 76. items were voluntarily discarded or placed in refrigeration. |
| 2013-08-26 |
12 |
3-203.12(b) the date when the last shellstock from a container is sold shall be recorded on the tag or label. no tags have date written on them. verification required.3-203.12(c) when shellstock is removed from the tagged or labeled container, an approved |
| 2013-08-26 |
6 |
2-301.14 employees must wash hands as often as necessary to prevent contamination and before donning gloves. employee was observed changing touching dirty then clean dishes without washing hands. cdi by instruction |
| 2013-08-26 |
1 |
2-102.12 a certified food protection manager musts be on site at all times the facility is in operation. documentation of training required. pic not certified. deductions will begin january 1, 2014 |
| 2013-03-28 |
53 |
6-501.12- physical facilities shall be cleaned as often as necessary to keep them clean. observed food debris on walk-in freezer floor and a lot of floor storage of old equipment in storage rooms making cleaning difficult. |
| 2013-03-28 |
47 |
4-602.13-nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed dust on walk-in cooler fan covers. |
| 2013-03-28 |
14 |
4-601.11- equipment food-contact surfaces and utensils shall be clean to sight and touch. observed food residue on can opener and mixer. cdi-the can opener and mixer were cleaned and sanitized. |
| 2012-12-17 |
14 |
4-601.11-equipment food-contact surfaces and utensils shall be clean to sight and touch. observed dried food residue on metal food storage containers stored as clean. cdi-containers were washed and sanitized. |
| 2012-12-17 |
47 |
4-601.11-nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. observed food splatter on exteriors of equipment. |
| 2012-12-17 |
39 |
3-304.14-store wet wiping cloths in a chemical sanitizer solution. observed wet wiping cloths stored on prep surfaces. |
| 2012-12-17 |
13 |
3-302.11-food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. observed raw shell eggs stored with bread in same cold hold drawer. cdi-bread was mo |