| Violation Date |
Code |
Description |
| 2018-11-29 |
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 wall joint in disrepair. facility has wall joint binding on site to repair. |
| 2018-11-29 |
33 |
3-501.13 use approved thawing methods. observed raw shrimp stored in standing water. cdi - provided running water to shrimp. |
| 2018-11-29 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed ice dumped into handsinks. cdi - cleared out the ice and cleaned handsink. |
| 2018-05-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of risotto in the temperature danger zone. cdi - educated to keep food at 45f or less. discarded product. |
| 2018-05-08 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed seaweed ope |
| 2018-05-08 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat violation. observed squeeze bottles of oils not labeled. cdi - food employee labeled items. |
| 2018-05-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked items in the back of the kitchen. advised to allow items to air dry. |
| 2018-05-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dirty knives stored underneath the prep line. cdi - educated to keep things washed, rinsed, and sanitized. food employee brought knives to dish pit.4 |
| 2018-05-08 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-05-08 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed debri |
| 2018-05-08 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed torn gasket at refrigerator. advised to replace. observed light bulbs out at the hood. advised to replace light bulbs. |
| 2017-12-28 |
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 broken ceiling tile above walkin cooler. advised to replace. |
| 2017-12-28 |
45 |
4-501.11 maintain equipment in good repair. observed the 3 compartment sink stoppers not fully closing. advised to provide drain stoppers for the compartments to allow solutions to fill up in compartments. observed 3 light bulbs out at the hood. advised |
| 2017-12-28 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. repeat violation. observed i |
| 2017-12-28 |
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 squeeze bottles of oils with no label on squeeze bottles. cdi - wrote labels on squeeze bottles. |
| 2017-12-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed quat sanitizer bucket with no label on the bucket. cdi - wrote sanitizer label on the sanitizer bucket. |
| 2017-12-28 |
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 from the date that is recorded on the tag. -pf repeat violation. observe |
| 2017-09-11 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed ice bin with mold build up. advised to keep clean. |
| 2017-09-11 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at the bar. cdi - provided handwashing sign at the bar. repeat violation. |
| 2017-09-11 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed no shellstock tags for the shucked oysters. observed that t |
| 2017-09-11 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed ice scoopers handle |
| 2017-09-11 |
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 squeeze bottles of wine and venigar mix with no product label. cdi - provided labels to the squeeze bottles. |
| 2017-09-11 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-09-11 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed pvc piping that plumbs the 3 compartment sink at the bar in disrepair. the pipe is dripping water out. pic states the pipe was clogged and wasnt put back together properly. |
| 2017-09-11 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed ruste |
| 2017-06-06 |
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 baseboards by the oven and wall joints throughout facility in disrepair. 6-50 |
| 2017-06-06 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed front handsink not working. reepat violation. advised to repair. |
| 2017-06-06 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-06-06 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed quat sanitizer bucket at 100 ppm. cdi - refilled bucket to proper concentration. advised t |
| 2017-06-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed old sanitizer bucket where the labeling has been worn out. advised to re-write labels or replace buckets. 7-204.11 provide sanitizer at correct concentration |
| 2017-06-06 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed soda nozzle at the bar not being cleaned once every 24 hrs. build up in the soda nozzle. cdi - advised to pull nozzle and clean befor |
| 2017-06-06 |
8 |
6-301.14 post a handwash sign at each handsink. observed no employee handwashing sign in the mens bathroom. cdi - pic printed one of and provided handwashing sign for the mens bathroom. |
| 2016-12-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p 2-301.14 wash hands after activities that contaminate them.-pobserved food employee on cell phone, not wash hands, put on gloves and move to food prep. cdi - educated importance of wash |
| 2016-12-29 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf. observed food employee fill up container of water for the hot holding well with the water from the handsink. cdi - advised to only use handwashing sink for handwashing. |
| 2016-12-29 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p repeat violation. observed raw chicken in container above ready to eat wrapped up ribs. raw food protected in container and ready to eat food protected with protective wrapping. cdi - e |
| 2016-12-29 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed handsink in disrepair. advised to fix handsink to properly wash hands. |
| 2016-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed iems out of temperature. refer to temperature chart. observed reach in doors left open all night. advised to remind employees about making sure lids and equipment is shut befor |
| 2016-07-18 |
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. cleaning needed on floors under bar area. |
| 2016-07-18 |
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 ice scoop handle stored down in ice. |
| 2016-07-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed seared ahi tuna served undercooked and not asterisked on menu. cdi-asterisk added. |
| 2016-07-18 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed mussels in direct contact with linens. re-usable linen was placed down in pan with mussels. cdi-removed.3-302.11(a) separate raw animal foods f |
| 2016-01-25 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed several chemical bottles stored unlabeled. cdi-bottles labeled. |
| 2016-01-25 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory missing on special restaurant week menu. cdi-consumer advisory added and approved. |
| 2016-01-25 |
37 |
y3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bus tubs with lettuce stored on floor of walk in cooler. observed ice bin stored uncovered and underneath wires with dust build |
| 2015-08-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings such as phone, keys, bookbag stored on shelf at front prep line. |
| 2015-08-11 |
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 ceiling tiles missing over prep area and ice machine. |
| 2015-08-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes/pans stacked while wet. |
| 2015-08-11 |
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 noodles cooling on sheet pan in walk in cooler on speed rack but pans of |
| 2015-08-11 |
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 items in walk in cooler holding between 44f and 45f. if items are stored above 41f then it sh |
| 2015-08-11 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed cooked green beans uncovered and in direct contact with underside of another pan of green beans. cdi-pan covered with plastic wrap.3-302.11(a) separa |
| 2015-02-18 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf. observed no letter of guarantee provided for salmon offered undercooked on menu. cdi - instructed facility to call supplier to |
| 2015-02-18 |
26 |
| 7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed quat sanitizer too strong - 400ppm and exceeding dispensed in red buckets. cdi -by diluting to proper concentration. |
| 2015-02-18 |
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 no labels on squeeze bottles and shakers. |
| 2015-02-18 |
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 several items inside walk-in cooler including balsamic, blue cheese, and crab dip dated improperly with january dates. cdi - produ |
| 2015-02-18 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floor damaged at cook area. |
| 2015-02-18 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf. replace cracked metal bowls stored on shelf. |
| 2014-09-09 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed damage on floors in cook area of kitchen under equipment. |
| 2014-09-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed containers of sauces uncovered in walk-in cooler that had been cooling from day prior. cdi - lids placed on sauces. |
| 2014-09-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers. -pf observed bottle of glass cleaner not labeled. cdi - labeled on site. |
| 2014-09-09 |
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 bowls of crab dip not date marked in 2-door reach-in cooler. cdi - date marked on site. |
| 2014-09-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several food items stored inside top and bottom of prep cooler > 45f. repair company was notified and is scheduled to come out today. items placed in cooler about an hour ago. |
| 2014-09-09 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken being smoked for flavor and not being cooked to proper cooking temperature. cdi - spoke with pic on this issue |
| 2014-09-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed interior top part of mixer with build-up/food splatter. cdi - cleaned during inspection. |
| 2014-02-27 |
19 |
3-501.16 (a)(1) ensure hot tcs foods are kept at 135f or above. observed 3 pans of broth in steam well at 85f. manager stated that items were being heated in steam well. cdi by reheating broth on stove to 165f then placing back in steam well. |
| 2014-02-27 |
14 |
4-601.11 (a) ensure equipment food contact surfaces are clean to sight and touch. observed a few utensils and metal pans with food debris remaining. cdi, taken to dish area to start cleaning process. |
| 2014-02-27 |
53 |
6-101.11 maintain floors, walls, and ceilings in good repair. observed damage on floors in cook area of kitchen under equipment. |
| 2014-02-27 |
26 |
7-204.11 ensure sanitizer are not exceeding tolerance exemptions. observed quat sanitizer in buckets and in 1 pre made spray bottle well above 200ppm. ecolab was called during inspection and will be out today to check dispenser. cdi by diluting concentrat |
| 2013-10-24 |
45 |
4-202.16 nonfood-contact surfaces. observed torn gaskets on reach-in coolers on cook line and walk-in cooler gasket. observed broken/missing handle from flip top on cook line. observed broken walk-in cooler door handle with tape being used to repair. obse |
| 2013-10-24 |
34 |
4-302.12 food temperature measuring devices. provide a properly sized thin probe thermometer for checking thin food products. observed thick probe dial thermometers available. cdi, by instruction. |
| 2013-10-24 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding. observed mashed potatoes in steam well at 127f. cdi, pulled from steam well and reheated during inspection. |
| 2013-10-24 |
4 |
2-401.11 eating, drinking, or using tobacco. observed 2 bottled employee drinks stored inside reach-in cooler next to steak, seafood, etc. store employee drinks in designated area away from food for restaurant. |
| 2013-06-24 |
13 |
observed undercooked tuna stored over salad fixings today. store these by final cook temperature; with the traditional ready-to-eat foods above/seperated from the raw/undercooked animal food. products rearranged by staff today. |
| 2013-06-24 |
47 |
non-food contact surfaces must be clean to sight and touch. observed build-up today around the rim of the ice bins. observed build-up inside of the bar drink dispenser holder. clean under bar sink-trash/debris today. |
| 2013-06-24 |
42 |
store clean dishes on a clean surface. observed steak knives inside a container with some debris in the bottom today. observed some debris on the clean side of the dishwasher drainboard where clean dishes were drying. |
| 2013-06-24 |
39 |
keep sanitizer buckets stored off of the floor. observed all buckets on the floor today. |
| 2013-06-24 |
7 |
no bare hand contact with ready-to-eat food is allowed. observed chef chopping onions bare handed today- employee washed hands and donned gloves today. baretender should dispense fruit with tongs or toothpicks. |
| 2013-06-24 |
6 |
turn off water with a papertowel; after washing hands; rather than using bare hands as observed today. wash exposed arms as well. |
| 2013-06-24 |
2 |
all employees must know the big five illnesses as discussed. pic must know when to restrict/exclude employees and when to allow them back to work. handout onsite today. spanish version given today. |
| 2012-10-31 |
39 |
advised that sanitizer buckets with wiping clothes must be stroed at least 6 inches above floor. observed buckets on floor. corrected. |
| 2012-10-31 |
45 |
observed handle missing from flip-top prep unit on cook line; and tape used on surfaces. |
| 2012-10-31 |
37 |
food must items in storage must be elevated at least 6 inches above floor. observed bottle of olives stored less than 6 inches above floor. |
| 2012-10-31 |
47 |
observed need to clean surfaces located at the beverage glass storage area at bar. observed need to clean the rim around opening of the cold glass storage unit. observed need to clean at hinge attachments on flip top unit on cook line. |
| 2012-10-31 |
45 |
maintain food contact surfaces cleanable and in good repair. observed ice bucket presented holes in worn bottom. observed cracks in limited number of plastic food pans. |
| 2012-10-31 |
13 |
cover food during storage where necessary. cooling food may be uncovered where otherwise protected. observeed cooling beef tenderloin un covered on top of rolling rack. advised to cover. |