| Violation Date |
Code |
Description |
| 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 cleaning needed to the catering reach in cooler. have cleaned. repeat. |
| 2018-09-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several small gnats and two house flies in the facility. increase pest control. |
| 2018-09-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the inside of the ice machine. have cleaned. |
| 2018-05-08 |
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 employee handle dirty than clean dishes without a hand wa |
| 2018-05-08 |
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 a 3 shellstock tags out of chronological order. cdi-pic was |
| 2018-05-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 bottles in dish area with solution in bottle and no label. cdi-pic labeled chemical bottles. repeat |
| 2018-05-08 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed one severely dented can stored with other can goods. cdi-pic discarded can. |
| 2018-05-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food in hand sink near dish area. observed quat bottle on side of hand sink. cdi-pic educated on hand sink for hand wash only. |
| 2018-05-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth hanging on oven handle. |
| 2018-05-08 |
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 ready to use ice wand stored in the freezer in direct contact with shelf. |
| 2018-05-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving with build up of debris and dust. observed container holding clean utensils and equipment with debris at the bottom. |
| 2018-05-08 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed dish employee with hand jewelry. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting expose |
| 2017-11-13 |
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 one shellstock tag out of order in the restaurant records. |
| 2017-11-13 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee food item stored above customer related items, as well as an employee jacket stored above dry goods in the rear entrance area |
| 2017-11-13 |
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 several ceiling/shelf fixtures dusty in the kitc |
| 2017-11-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed small amounts of blue sticker tape debris present on several metal pots and pans stored as clean. sticker debris must be removed during the wash/r |
| 2017-11-13 |
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 observed several cracked/damaged lexan food containers damaged on the food contact portion |
| 2017-11-13 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed chef employee wearing an electronic watch. all watches, bracelets and jewelry on the hands and arms must be removed before food han |
| 2017-11-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two containers of purple degreaser chemical in spray bottles not labelled in the dish pit. items were labelled by employee. |
| 2017-11-13 |
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 cooked lamb meatballs dated for 10/30/17 stored in a reach in unit. pic stated that the item ha |
| 2017-06-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed drain flies in the front bar area. |
| 2017-06-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine soiled with heavy build up of pink and black debris. |
| 2017-06-22 |
45 |
> * 4-502.11(a) maintain utensils in good repair. observed a cracked wooden-handled wire scoop. repair/replace/discard the broken scoop.4-501.11 maintain equipment in good repair. observed two split gaskets on the salad reach in cooler. |
| 2017-03-29 |
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 chef touch parsley used on salads as a ready to eat ingredient with bare hands. item was immediately disc |
| 2017-03-29 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster door open at time of inspection. |
| 2017-03-29 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket on the floor of the kitchen prep area |
| 2017-03-29 |
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 a container of cooked vegetables cooling in a reach in unit while tightly |
| 2017-03-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed duck breast and salmon on the menus served undercooked but lacking an asterisk linking them to the consum |
| 2017-03-29 |
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 a sauce containing dairy products dated for 3/20/17, observed cooked shallots dated for 3/11/17. |
| 2017-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed rice and risotto stored in an ice bath in the prep area, metal pan used for storage was placed directly on top of the ice. no ice was in contact with the food on the sides, lea |
| 2017-03-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine shield with black/pink residue, observed soda dispensing nozzle in the bar area with heavy accumulation of residue. |
| 2017-03-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw, shell eggs stored above several rte items such as cucumber and salad ingredients in the salad cooler. cdi by item being moved to a lower shelf. ensure that no raw foods are |
| 2017-03-29 |
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 facility undercooks salmon but was unable to provide parasite destruction or aquaculture documentation. ehs will verify by 4/6/ |
| 2016-10-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at handsink. cdi: paper towels provided. |
| 2016-10-13 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine causing thermoworks plate thermometer to only reach 152f. cdi: facility capped seating at 50 and discontinued use of dish mach |
| 2016-10-13 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed several bottles of oil and dry granular goods at stove not labeled. repeat violation |
| 2016-10-13 |
45 |
4-501.11 maintain equipment in good repair. observed pressure gauge on dish machine not working properly. observed dish machine to not be functioning properly to sanitize. cdi: facility capped at 50 seats for the night. maintenance will be on site tomor |
| 2016-10-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on counter. cdi: pic directed to place all cloths, once wet, in a sanitizer bucket. |
| 2016-05-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverage on sopiled drain board. cdi- instruction provided |
| 2016-05-19 |
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 multiple containers of graunular food and oils not labeled. |
| 2016-05-19 |
31 |
i 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 cooked potatos cooling at room temp on speed rack at 73 f. insruction pr |
| 2016-05-19 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple glove changes with no hand washing. cdi- instruction provided |
| 2016-03-21 |
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 menu has char offered as undercooked and the facility cannot provide letter of parasite destruction. product received f |
| 2016-03-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple utensils stored clean with slight debris on them. cdi- removed to clean repeat points not taken; violation not aggregious. |
| 2016-03-21 |
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 bare hand contact pan seared onions. cdi- to be reheated ; instruction provided |
| 2016-03-21 |
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 some foods cooked onsite and frozen not date marked like chicken stock. cdi-date marked 3-501.18 discard the food requiring date la |
| 2016-03-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory incorrectly lists char as a fish that may be undercooked but they do not undercook rega |
| 2016-03-21 |
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 onions being cooled in prep unit. prep units not for cooling. recommend us |
| 2016-03-21 |
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 multiple oil and spice containers not labeled. |
| 2015-10-28 |
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 cooked tomatoes cooling, 77 f, on speed rack in kitchen at room temp(75 f |
| 2015-10-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 4-5 spray bottles of sanitizer not labeled. cdi- labeled |
| 2015-10-28 |
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 carpaccio not disclosed on consumer advisory. vr |
| 2015-10-28 |
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 multiple cooked tcs foods on day two not date marked throughout prep units. cdi- date marked 3-501.18 discard the food requiring da |
| 2015-10-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple utensils stored as clean with raw vegetable debris on them. cdi- removed to re-clean |
| 2015-10-28 |
9 |
3-201.11 use food from approved sources only.-p observed facility in possession of wild foraged mushrooms. source documentation is hand written invoice with only a persons name. business card states freshly foraged from forest . cdi- discarded pic needs t |
| 2015-10-28 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed multiple food employees bare hand prepping to food to be cooked at later time. cdi- instruction provided |
| 2015-10-28 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic failure to ensure food safety, unknown and uninspected source for mushrooms. cdi- discarded |
| 2015-05-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled slicer and ice machine. cdi - both cleaned. |
| 2015-05-28 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed no date marking on several items - feta, mozzarella, chicken, stock x4, cooked corn, cooked grits, gravy. cdi - all volunrtarily d |
| 2015-05-28 |
45 |
4-501.11 maintain equipment in good repair. observed rusted racks in walk in cooler. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed heavily scored cutting boards. |
| 2014-12-18 |
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 in-use utensils being stored in a pan of 83f water next to the stove. c |
| 2014-12-18 |
37 |
3-304.13. linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer (such as a napkin in a bread |
| 2014-12-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled equipment stored as clean - immersion mixer, mandoline, food processor blade. cdi - returned to be cleaned. 4-501.112(a)(2) provide a minimum |
| 2014-12-18 |
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 cobia offered undercooked on menu. parasite letter was not available during inspection. vr - verification required. pi |
| 2014-12-18 |
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 using contacting food with bare hands while slicing orange segments for salad garnish. cdi - corr |
| 2014-09-02 |
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 salmon offered undercooked but letter of parasite guarantee from supplier was stored on personal email of chef, who wa |
| 2014-09-02 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed no date marking on opened feta cheese bucket, cooked collards thawing in walk in cooler. cdi - dated for last saturday, when opene |
| 2014-09-02 |
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 buerre blanc being held at |
| 2014-09-02 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed gluten free menu omitted disclosure asterisk next to hanger steak and caesar dressing. observed main men |
| 2014-09-02 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic with no head covering. |
| 2014-09-02 |
45 |
.4-501.11 maintain equipment in good repair. observed some rusted shelving in walk in cooler. |
| 2014-09-02 |
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. observed fan covers in the walk in cooler were dusty. |
| 2014-09-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled working containers of salt, pepper, oil. cdi - labeled. |
| 2014-03-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed one split gasket at 1 door upright cooler near front of kitchen. |
| 2014-03-17 |
41 |
3-304.12 in-use utensils, between-use storage - c. during pauses in food preparation or dispensing, utensils shall be stored in a clean dry place with handles out of the food, in a container of water which is 135f or higher, or in running water of suffici |
| 2014-03-17 |
35 |
3-302.12 food storage containers identified with common name of food - c. except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their |
| 2014-03-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. observed undated opened containers of milk in kitchen and bar. observed no date marking on mascarpone cheese, american cheese. cdi - corrected |
| 2014-03-17 |
12 |
3-203.12 shellstock, maintaining identification - pf. shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. the date when the last shellstock is sold or served shall be recorded on the ta |
| 2013-08-30 |
22 |
3-501.19 time as a public health controlrules require written procedures.observed facility does not have the written procedures.vr |
| 2013-08-30 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensrules require footnote from disclosure to statemnet of raw foods.observed no foot note. vr |
| 2013-08-30 |
12 |
3-402.11 parasite destructionrules require letters of parasite destruction for salmon.observed no letters. vr may email (3) aquacultured fish, such as salmon, that: (a) if raised in open water, are raised in net-pens, or (b) are raised in land-based |
| 2013-03-27 |
31 |
(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating t |
| 2013-03-27 |
23 |
b) disclosure shall include: (1) a description of the animal-derived foods; such as ?oysters on the half shell (raw oysters);? ?raw-egg caesar salad;? and ?hamburgers (can be cooked to order)?; pf or(2) identification of the animal-derived foods by asteri |
| 2013-03-27 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed multiple cooked foods put way under cold hold prep units for the night not date marked. cdi- date marked |
| 2013-03-27 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2012-11-15 |
22 |
rules require written procedure for using time as a public health control. observed no time documentation on butter at 67 f. cdi- corrected through instruction |
| 2012-11-15 |
21 |
rules require applicable tcs foods be poperly date marked. observed multiple applicable tcs foods not poperly date marked. cdi- corrected through instruction |
| 2012-11-15 |
23 |
rules require consumer advisory for raw / undercooked proteins. observed beef carpacio and tuna crudo not disclosed as rew or undercooked on menu. cdi- corrected though instruction; must be corrected by next inspection. |
| 2012-11-15 |
7 |
rules prohibit bare hand contact of rte foods. observed salad chef handling rte foods with bare hands. cdi- pic corrected |