| Violation Date |
Code |
Description |
| 2018-11-26 |
45 |
4-502.11(a) maintain utensils in good repair. observed damaged metal ice scoop at main ice machine. cdi: scoop discarded. |
| 2018-11-26 |
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 grilled chicken cooling on a tightly wraped sheet pan in walk in unit. cdi |
| 2018-11-26 |
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 disclosure asterisks for burgers on lunch and dinner menus and no verbage linking the disclosure aster |
| 2018-11-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at hand sink in server station to left of cook line. cdi: paper towels provided. |
| 2018-08-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shell eggs, pooled eggs, and cheese in a flip top unit on the cook line holding over 50f and observed half and half and several salad dressings holding between 48f and 50f in re |
| 2018-08-14 |
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 observed chicken confit expired 08/07, hummus with no date, mushrooms expired 08/07, and grilled onions e |
| 2018-08-14 |
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 sausage, hollandaise and other breakfast items from cook line cooling in c |
| 2018-08-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausages holding at 121f in hot drawer on cook line. cdi: sausages reheated to 165f in oven and placed back into hot holding. |
| 2018-08-14 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed two knives stored in space between prep unit and prep table. |
| 2018-08-14 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed that facility's qac test strips expired in may 2018. cdi: pic obtained more strips from main kitchen. |
| 2018-08-14 |
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 unlabelled dry spices on cook line. |
| 2018-04-05 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups behind bar displayed with lip contact surface exposed to potential contamination from air. |
| 2018-04-05 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed avocados with stickers left on after the washing process. |
| 2018-04-05 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no ambient air thermometer in cold holding unit to far left on cook line. cdi: thermometer installed. repeat. |
| 2018-04-05 |
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 several items with dates indicating a shelf longer than 7 days. out of date items included lettu |
| 2018-04-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken wings, breaded mozzerella, and chicken strips holding above 45f in cold unit at far left of cook line. cdi: all items were removed and sent to walk in for proper cooling |
| 2018-02-06 |
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 tightly wrapped and overstacked tcs foods cooling, such as cut tomatoes, i |
| 2018-02-06 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at the bar handsink and the first sink to the right of the kitchen entrance. -0- |
| 2018-02-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in 3-comp sink at less than 150 ppm quat concentration. cdi - pic instructed refilling of sink to 250 ppm. pic also instructed dish washer to watch d |
| 2018-02-06 |
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 tphc form for breakfast bar |
| 2018-02-06 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed low boy and one newly installed cooler near the bar without ambient air thermometer. cdi - pic installed thermometers. -0- |
| 2018-02-06 |
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 not washing hands after handling soiled dishes and |
| 2018-02-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bottled water stored directly on the floor in the bar. -0- |
| 2018-02-06 |
49 |
5-205.15 maintain a plumbing system in good repair. observed one clogged handsink and one slow draining handsink in the kitchen and leak at 2-comp faucet. -0- |
| 2018-02-06 |
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 the hvac vents throughout the ki |
| 2018-02-06 |
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 sauces and spice containers at the cook line. -0- |
| 2017-08-10 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- repeat- observed several if not all cutting boards in need of replacing or resurfacing do to deep cuts and grooves. |
| 2017-08-10 |
42 |
4-904.13 preset tableware - c- observed all preset tableware unprotected on tables. |
| 2017-08-10 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. - repeat- observed an employee working with rte foods and cooking with a bracelet on. |
| 2017-08-10 |
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 pork and blanched fries without dates. cdi- pic was able to back date the items since they were prepared yesterday. |
| 2017-08-10 |
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 soup in an ice bath at 81f. according to employee the item had been cooling for 3-4 hours. cdi- pic voluntarily discarded t |
| 2017-08-10 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p- observed a wet towel covering lettuce. cdi- pic voluntarily discarded the lettuce. |
| 2017-04-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- observed bar dish machine at 0 ppm cl. cdi- pic took dish machine out of use and directed employees to take all glass ware to dish pit in the back kitchen. ehs observe |
| 2017-04-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- see temp chart- observed sausage mozzarella cheese, sprouts and bri cheese all above 45f. all items were stacked to high in the unit cdi- pic voluntarily discarded these items.note; in |
| 2017-04-24 |
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 repeat- observed pasta dated 4/16. also observed sliced turkey, pork and chicken not date marked. pic was |
| 2017-04-24 |
27 |
3-502.11 obtain a variance for specialized processes.-pf- observed sous vide equipment in facilities kitchen. through conversation pic stated equipment was used one time for an event and then stated equipment is being used as a goal for another chief to m |
| 2017-04-24 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf- see number 27. a vr will occur no later than 5/3/17 to ensure facility provides ehs and regulatory authority with documentation on sous vide processes. |
| 2017-04-24 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- observed employee wearing a wrist band while cooking. |
| 2017-04-24 |
45 |
4-501.11 maintain equipment in good repair. - observed several split gaskets throughout the facility.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- observed several cutting boards in need of replac |
| 2017-04-24 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- observed base boards missing in bar area. also observed a few absorbent tiles throughout the facilities kitchen. 6-501.11 floors, w |
| 2017-04-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- repeat- observed fruit flies throughout the facility. |
| 2017-02-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 0pts- observed floor damaged on cook line. pic stated a work order is in place for floor repair. |
| 2017-02-06 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p 1pt- observed fruit on buffet table without covering or shielding. cdi- pic removed fruit from display since breakfast was almost over. pic stated they would provided |
| 2017-02-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. 0pts- observed fruit flies near prep sink and potato slicer. contact pest management to reduce issue. |
| 2017-02-06 |
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- observed two containers of pimento cheese dated for 1/21. cdi- pic voluntarily discarded the item. |
| 2017-02-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf 1.5 pts- observed a potato slicer and produce slicer soiled. cdi- pic moved both pieces of equipment to dish pit for cleaning. |
| 2017-02-06 |
8 |
6-301.14 post a handwash sign at each handsink. 0pts- observed no handwashing sign at handsink in bar area. pic was given a handwashing sign. |
| 2016-09-09 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets in prep unit 1 in need of gasket replacement in all three doors. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boar |
| 2016-09-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed kale and lettuce at greater than 45 degrees cdi products discarded. -0 points- |
| 2016-06-20 |
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 prepped sandwhiches on cook line held for 9 days and should have been only held for 7 days. |
| 2016-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed house made garlic oil being held at room temperature . cdi by instruction and product was discaded. -0 points- |
| 2016-06-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausages in hot holding at 119 degrees . cdi reheated sausages see temperature chart above. |
| 2016-06-20 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep units in need of replacement or resurfacing. |
| 2016-02-19 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on salad prep unit and ird reach in . -0 points-4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on grill |
| 2016-02-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-02-19 |
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 oils and spices unlabeled on grill line. -0 points- |
| 2016-02-19 |
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 canned tuna which was opened and placed in container on 02-05-16. cdi pic discarded . re |
| 2016-02-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee drinks on cook line one in prep line above food other on top of serving line. cdi discarded. |
| 2015-11-05 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed back ice machine soiled with debris.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed pla |
| 2015-11-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observedn box of bread stored on the floor. |
| 2015-11-05 |
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 meats not recorded as part |
| 2015-11-05 |
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 spaghetti, wheat pasta and cooked carrots not dated and proscuitto chub and tuna that was held |
| 2015-11-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cheddar cheese, swiss cheese, cooked onions, ham, goat cheese and other items in prep top that were above 45f. all other units and reach in units in working order and food temp |
| 2015-11-05 |
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 mussels stored in reach in unit without tag. cdi tag found |
| 2015-11-05 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p. observed employee handle sausage with ungloved hand. cdi |
| 2015-07-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed duck fat stored below raw meat and short ribs stored below raw fish. cdi items relocated. |
| 2015-07-07 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. ensure thermometer is cleaned before and after use. observed employee use thermometer without cleaning. cdi thermometer cleaned. |
| 2015-07-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed tuna poke taco that uses raw tuna without an asterisk. verification required. |
| 2015-07-07 |
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 quinoa, garlic puree, red pepper ranch, and cabbage held over 7 days. cdi items discarded. obse |
| 2015-03-19 |
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 facility without parasite destruction letters for salmon. cdi pic called buckhead and inland representatives to provid |
| 2015-03-19 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees changing gloves without handwashing. cdi hands washed gloves changed. repeat. |
| 2015-03-19 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign posted at bar handsink. |
| 2015-03-19 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. observed unwashed produce stored over rte foods in walk in unit. cdi items rearranged in unit. |
| 2015-03-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on the cutting board where food was sliced. |
| 2015-03-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee engaging in food prep without a hair restraint. |
| 2015-03-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed inside reach in coolers in bar storage area and reach in drawers soiled with food debris. repeat. |
| 2015-03-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed facility glassware, soda gun, and lemon slicer soiled with food debris. |
| 2014-11-06 |
6 |
2-301.14 when to wash - p. 2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees put on new and change gloves without hand washing. cdi hands washed gloves changed. |
| 2014-11-06 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed buerre monte hot holding at 121f. cdi item discarded. |
| 2014-11-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 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 wings without a da |
| 2014-11-06 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminde |
| 2014-11-06 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris in the dry storage unit and on the fl |
| 2014-07-08 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. raw or undercooked animal foods shall be noted on the menu with a discolusure, reminder, and asterisk. observed breakfast menu missing |
| 2014-07-08 |
22 |
3-501.19 time as a public health control - p,pf. facility shall follow procedures for tphc. observed facility with food items out at room temperature that were not labeled according to their tphc procedures. cdi items discarded. |
| 2014-07-08 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are cold held shall be 45f or below. observed smoked salmon, turkey, brie, melon, hollandais, and salami on counter in fron |
| 2014-07-08 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are hot held shall be 135f or above. observed eggs, hashbrowns, sausage, and grilled chicken at between 121-110f. cdi items discard |
| 2014-03-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed soiled slicer. cdi slicer broken down for washing. |
| 2014-03-13 |
6 |
2-301.14 when to wash - p. hands shall be washed before donning gloves for food prep and between handling soiled and cleaned utensils. observed employee handle soiled and clean dishes and put on gloves without handwashing. cdi hands washed. |
| 2014-03-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be stored according to final cook temperature. observed raw burger meat stored over cooked chicken, and angus beef stored over sauce in cooler. cdi items relocate |
| 2014-03-13 |
22 |
3-501.19 time as a public health control - p,pf. written procedures shall be prepared in advance showing methods of compliance with 3-501.19 b(1-3). observed facility using time for sausage, eggs, salmon, and other cooked foods at cook line. had written p |
| 2014-03-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are cold held should be 45-41f or below. observed mixed greens, lettuce, chicken panini, cooked onions, cut melon and canta |
| 2013-09-27 |
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 some menus had been printed with correct consumer advisory, other menus missing disclosu |
| 2013-09-27 |
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 milk, cream, leafy greens with no date marking, cdi. |
| 2013-09-27 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed hashbrowns 115f, marinara 108f, sausage 124f, cdi by discarding. |
| 2013-03-15 |
8 |
hand sinks are for handwashing only. handwashing sink was being used as a dump sink at the bar. cdi |
| 2013-03-15 |
23 |
a consumer advisory for raw or undercooked foods; including a reminder and disclosure; must be provided in compliance with 3-603.11. provide a consumer advisory for items such as burgers and salmon that are served undercooked upon request. undercooked ste |
| 2013-03-15 |
13 |
keep sugar covered in the room behind the bar. cdi. |
| 2013-03-15 |
12 |
fish served raw; raw-marinated; partially cooked or marinated-partially cooked shall meet the parasite destruction requirements under 3-402.11 and provide documentation. observed farm raised scottish salmon which according to the pic is served undercooked |
| 2012-12-13 |
20 |
observed cooling in the cold holding drawers had caused an entire drawer of tcs(time/temperature control for safety) foods at 50-55f. cdi by taking to the walk-in to rapidly cool. |
| 2012-12-13 |
21 |
foods required to be date marked shall be discarded if 7 days of refrigeration at 41f or below or 4 days at 41-45f are exceeded. observed cooked shrimp and and commercially packaged cooked eggs past day 7 in the walk. cdi by voluntary disposal. |
| 2012-12-13 |
21 |
ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 days at 41f or below and 4 days between 41-45f. observed some items are marked with purchase dates when the |
| 2012-12-13 |
12 |
fish served raw; raw-marinated; partially cooked or marinated-partially cooked shall meet the parasite destruction requirements under 3-402.11 and provide documentation. observed farm raised scottish salmon which according to the pic is served undercooke |
| 2012-12-13 |
31 |
the facility must use proper methods to cool tcs (time/temperature control for safety) foods. observed cooked vegetables cooling in a cold holding drawer. the entire drawer was out of temperature because this is not a suitable place for cooling. observ |
| 2012-12-13 |
39 |
wiping cloths shall be stored in sanitizer at required concentration levels between uses. observed a wet wiping cloth on a cutting board. |
| 2012-12-13 |
23 |
a consumer advisory for raw or undercooked foods; including a reminder and disclosure; must be provided in compliance with 3-603.11. provide a consumer advisory for items such as burgers and salmon that are served undercooked upon request. undercooked s |
| 2012-12-13 |
2 |
the facility must have an employee health/illness policy which meets the rules and inform their employees of their responsibilities under this policy. observed no policy in place. cdi by instruction. handout given. |