| Violation Date |
Code |
Description |
| 2017-09-21 |
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 debris build up on floor of walk in freezer.6-50 |
| 2017-09-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up in door of reach in cooler. |
| 2017-09-21 |
45 |
4-501.11 maintain equipment in good repair. observed two broken gaskets, burnt plastic containers and non-functioning freezer. |
| 2017-09-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal bowls wetstacked near the dish area. |
| 2017-09-21 |
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 container of pimento cheese cooling in walk in tightly wrapped. |
| 2017-09-21 |
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 one container of milk with no date mark. cdi by date marking container.3-501.18 discard the food requiring date labels once time/te |
| 2017-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of ham in flip top measuring at 56f. cdi by removal for rapid cooling. |
| 2017-09-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed less than proper concentration of sanitizer at the bar dish machine. the sanitizer concentrate bottle had run empty. cdi by refilling the bottle of concentrate |
| 2017-06-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 3 comp sink measuring at ~50 ppm and sanitizer at bar dish machine measuring at 0 ppm. facility is to call technician to service both.4-602.11 cle |
| 2017-06-28 |
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 romaine lettuce stored in walk in dated 6/16 and tomatoes stored in reach in dated 6/18. cdi by |
| 2017-06-28 |
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 containers of spices with no labeling. |
| 2017-06-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep surfaces in kitchen. |
| 2017-06-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed book bag belonging to server stored on prep surface. |
| 2017-06-28 |
45 |
4-501.11 maintain equipment in good repair. observed microwave with broken door handle. |
| 2017-06-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed small amount of wetstacking of metal containers. |
| 2017-03-31 |
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 pic touch cut leaft greens with bare hands while we were discussing proper temperatures. discussed import |
| 2017-03-31 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p. observed several employees wash hands and turn off faucets with bare hands. pic instructed. |
| 2017-03-31 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed dishes sitting in sanitizer water at 3-compartment sink wth quat sanitizer reading 50ppm. pic drained and refilled saniti |
| 2017-03-31 |
42 |
general comment-4-901.11 equipment and utensils, air-drying required - c observed some wet stacked metal pans at the end of the cook line. air dry all clean pans and utensils |
| 2017-03-31 |
45 |
general comment-4-501.11 maintain equipment in good repair. observed large 3 lid sandwich prep unit on cook line not in working order. pic stated that a part had been ordered but it had been at least over a week since the unit had worked. return visit is |
| 2017-03-31 |
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 large container of processed chard in walk in cooler at 9 days and two containers of ranch dress |
| 2016-11-04 |
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 debris accumulation along the floor of the cook |
| 2016-11-04 |
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 top of the broiler oven and on top of the salamander oven. |
| 2016-11-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal containers stacked while wet. |
| 2016-11-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wet cloths stored on counter tops/cutting boards while not in use. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in |
| 2016-11-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken stored in an ice bath cold holding at 58f. cdi- product was relocated to the walk in cooler for cooling. |
| 2016-11-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several metal containers stored clean with datemarking stickers on them. cdi- items set aside for recleaning. 4-602.11 clean the equipment and utens |
| 2016-11-04 |
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 whole mussels in a flip top reach in cooler. the pic was u |
| 2016-11-04 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the handsink nearest the walk in cooler. cdi- dispenser refilled.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no pap |
| 2016-11-04 |
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 cut lemon wedges without gloves on. cdi by instruction. |
| 2016-09-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in a reach in cooler cold holding above 45f (see chart). cdi- foods were discarded. |
| 2016-09-20 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. on site pic did not have a managers food safety certification. |
| 2016-09-20 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed marinara sauce on the stove and 3 sauces in steam tables all below 135f. pic stated all items were made on previous days. cdi- foods were reheated |
| 2016-09-20 |
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 roasted potatoes cooling on a sheet pan at room temperature when the pota |
| 2016-09-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on the inside of the ice machine. ice machine cleaned during inspection. |
| 2016-09-20 |
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 top of a broiler oven and on the top of a wall mounted oven. cdi- minor improvements made since previous inspection. |
| 2016-09-20 |
45 |
4-501.11 maintain equipment in good repair. observed rusted dry storage shelving. |
| 2016-09-20 |
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 debris accumulation on the floor behind the equ |
| 2016-06-16 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed pork loins stored in direct contact with ground beef. cdi- storage rearranged. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cooked lamb shank stored |
| 2016-06-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in a flip top cooler above 45f (see chart). cdi- foods were transferred to the walk in cooler for cooling. observed temperatures of foods dropping after ~30 minutes wi |
| 2016-06-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies around the soda machine in the kitchen. |
| 2016-06-16 |
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 a single-use bowl (no handle) being stored in a container of marinara s |
| 2016-06-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 employee beverages stored on food prep. surfaces. beverages were relocated. |
| 2016-06-16 |
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 between the broiler and char grill, on top of the broiler, the backs of the fryers, and between the fryers and grill. |
| 2016-06-16 |
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 debris accumulation on the floor underneath the |
| 2016-06-16 |
45 |
4-501.11 maintain equipment in good repair. observed rusted dry storage shelving in the back of the kitchen.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow ac |
| 2016-03-30 |
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 the top of a broiler oven, the grill knobs, the backs of the fryers, and some shelving in the walk in cooler. |
| 2016-03-30 |
45 |
4-501.11 maintain equipment in good repair. observed some rusted shelving racks in the dry storage back hall of the kitchen and the lower shelves of the walk in cooler with rust accumulation on them.4-501.12 resurface or replace cutting surfaces that can |
| 2016-03-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a digital thermometer probe with dried food debris on the probe. cdi- item recleaned. |
| 2016-03-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed pancetta and a package of cooked andouille sausage stored in a metal pan with raw ground beef. blood was leaking from the ground beef package and pooling in the bottom of the met |
| 2016-03-30 |
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 was unable to provide documentation from salmon supplier stating this fish is free of parasites. the fish is offered |
| 2016-03-30 |
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 handling/transferring diced onions into a flip top cooler container without gloves on. cdi- food |
| 2015-12-16 |
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 diced ham prepared on 12/13 without a datemark, smoked pork opened on 12/14 without a datemark, and a bucket of feta cheese opene |
| 2015-12-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed olives stuffed with blue cheese stored in a bar fruit dispenser at 67f, diced chicken in a flip top cooler at 48f, and pork cubes in a flip top cooler at 50f. cdi- olives disc |
| 2015-12-16 |
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 offering swordfish filets cooked to order on the dinner menu. the facility was unable to provide parasite de |
| 2015-12-16 |
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 facility holding hollandai |
| 2015-12-16 |
45 |
4-501.11 maintain equipment in good repair. observed dry storage shelving near the back door beginning to rust. |
| 2015-12-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 3 boxes stored on the floor in the walk in freezer. |
| 2015-12-16 |
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 the fryers. |
| 2015-12-16 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility did not have a food thermometer today. vr within 10 days. |
| 2015-09-30 |
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 build up on the floor under the cook line today. |
| 2015-09-30 |
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 fryers, inside bar cooler, and the sides of some equipment.observed dust build up on the ceiling vent, fan and some shelving today. |
| 2015-09-30 |
45 |
4-501.11 good repair and proper adjustment-equipment - cobserved corroded metal on the exterior of the walk in today.observed rusted dry good/cheimcal shelving today- repaint or replace. |
| 2015-09-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats at the bar today. |
| 2015-09-30 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pfobserved a thermometer reading 26-28f in ice water- recalibrated to correct during the inspection. |
| 2015-09-30 |
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 homemade garlic oil that was made >7days prior- discarded today.observed salmon spread made 8 |
| 2015-09-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -ppic unsure if smoked salmon or brulee mix is fully cooked. observed both products stored over ready-to-eat foods today- both moved to correct.until this determination can be made, treat the |
| 2015-09-30 |
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. -pfobserved mussels without tag attached to batch- tag removed from stora |
| 2015-06-24 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed oven cleaner at bar hand sink. cdi- removed |
| 2015-06-24 |
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 not in possession of letter of parasite destruction for shrimp and mahi. |
| 2015-06-24 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed open containers of grits and beans and boxed vegetables under hvac dripping into catch container. vr |
| 2015-06-24 |
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 beans, grits, chicken and eggplant not date marked. cdi- date marked3-501.18 discard the food requiring date labels once time/tempe |
| 2015-06-24 |
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 new prepped cut tomatos and leafy greens in high volume, tightly covered p |
| 2015-06-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a couple flies in kitchen. |
| 2015-06-24 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed facility uses what appear to be to go plastic containers that may not be for re-use and washing. facility needs to provide documentation these are reusable |
| 2015-06-24 |
45 |
4-501.11 maintain equipment in good repair. observed hvac unit in walk in cooler to be leaking profusely. |
| 2015-06-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed all items atop expo shelf with excessive grease and dust. remove all and clean before replacing |
| 2015-06-24 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed container of saus |
| 2015-03-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple pieces of equipment with reidue accumulation. in need of cleaning. |
| 2015-03-04 |
45 |
4-101.17 wood in kitchen shall be treated to make it non-absorbtive. observed two pieces of untreated wood in kitchen in need of heavy painting. |
| 2015-03-04 |
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 multiple tcs foods cooling in high volume plastic containers, some sealed |
| 2015-03-04 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved multiple tcs foods not date marked. cdi- discarded or date marked observedbean dip date marked 2/23 cdi- discarded |
| 2015-03-04 |
20 |
deeded 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs foods cold holding above 48 f in prep units. most were cold at boittom but not at temp in top half of product cdi- removed to cool |
| 2015-03-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple soiled utensils stored as clean. cdi- removed to recleanobserved bar glass machine not sanitizing, 0ppm chlorine. cdi- new gallon refilled ob |
| 2015-03-04 |
1 |
2-103.11 (a)-(l)person-in-charge shall ensure that foods are protected through proper date marking and utesnsil washing .- pfobserved failure of pic to oversee proper date marking , sanitization of food contact surfaces and effective utensils washing. |
| 2014-12-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing. observed hand sink used as dump sink. cdi- instruction provided |
| 2014-12-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages over food contact surfaces. cdi- removed |
| 2014-12-19 |
16 |
3-401.11 cook foods to required cook temperature. observed chicken breast cooked to 159 f. cdi- reheated to 169 f |
| 2014-12-19 |
12 |
, |
| 2014-12-19 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed multiple cooked tcs foods not date marked. cdi- removed to date mark.3-501.18 discard the food requiring date labels once time/temperature wi |
| 2014-12-19 |
37 |
3-501.18 discard the food requiring date labels once time/temperature window has expired or if it is not labeled. observed bag of sugar sitting on floor in back room near office. cdi- removed from floor |
| 2014-09-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee's purse sitting on top of tea box in dessert prep area. |
| 2014-09-25 |
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 frp wall covering detached in one area on cook/prep line. |
| 2014-09-25 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed three comp sink has leak in pipe underneath. cdi - pic has repair ordered. |
| 2014-09-25 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed sauce warmer and rice cooker labeled for household use only. remove from facility. |
| 2014-09-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed many wet nested plastic containers. |
| 2014-09-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one damp wiping cloth left on prep table top. |
| 2014-09-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored on floor of walk in freezer and walk in cooler. |
| 2014-09-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed many fruit flies throughout facility. pic has been actively addressing with pest control company. |
| 2014-09-25 |
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, spice mix, etc. |
| 2014-09-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed one red sanitizer bucket where the label had worn away. cdi - relabeled. |
| 2014-09-25 |
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 shellstock tags were not dated with date of last use for ab |
| 2014-06-04 |
1 |
2-102.12 pic shall have food safety certification. observed no staff in kitchen with food safety certification.2-103.11 person-in-charge-duties include oversight of food employee hand washing and proper food handling.. observed pic failure to effectively |
| 2014-06-04 |
4 |
2-401.11 employee beverages shall be maintained covered and stored so as not to contaminate food/food contact surfaces. observed multiple open drinks stored on food prep surfaces with open food. cdi- discarded |
| 2014-06-04 |
7 |
3-301.11 bare hand contact of ready to eat foods is prohibited. observed food employee cutting pita points and placing them on plate for service with bare hands. cdi- pits points discarded; employee wadhed hands |
| 2014-06-04 |
20 |
3-501.16 all tcs foods being cold held shall be maintained at 45 f or colder at all times. observed multiple tcs foods overfilled and out of temperature in large prep unit and all foods in small prep unit above 50 f. cdi- removed to flash cool |
| 2014-06-04 |
12 |
3-402.11 facility shall provide letters of parasite destruction for fish offered raw or undercooked. observed mussels disclosed on menu with consumer advisory but no letters of parasite destruction, nor letters for fish of the day species. vr |
| 2014-06-04 |
21 |
3-501.17 opened , ready to eat , tcs foods shall meet date marking requirements. observed excessive amount of cooked ready to eat foods not date marked. cdi- pic date marked |
| 2014-06-04 |
31 |
3-501.15 tcs foods shall be cooled using effective and aproved cooling methods. observed cooked/tcs foods like brussel sprouts and carbmeat mix not properly cooled prior to packaging in high volume plastic, covered containers. cdi- removed to flash cool. |
| 2014-06-04 |
35 |
3-302.12 food storage containers shall be identified with common name of food. observed grits in large container unlabeled. cdi- labeled |
| 2013-11-22 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. observed light bulb missing from walk in freezer. observed all hood light bulbs were inoperable. lighting intensity appeared adequate, but physical facilities shall be maintai |
| 2013-11-22 |
34 |
4-302.12 food temperature measuring devices - pf. observed thin probe thermometer was inoperable. vr required. will return on monday 11-25 to ensure compliance. |
| 2013-11-22 |
16 |
3-401.11 raw animal foods-cooking - p,pf. observed shrimp plated for dish without com=nsumer advisory. shrimp final cook temperature measured between 119f and 163f. cdi - shrimp was returned to skillet and cooking step was completed. final cook temp was 1 |
| 2013-11-22 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. observed bar glasswasher not dispensing measurable sanitizer into final rinse. vr - return visit required monday 11-25 to ensure |
| 2013-11-22 |
1 |
2-102.12 certified food protection manager - c. ensure a certified food protection manager is on site at all times. observed no certified food protection manager. certified manager must be in place by january 1, 2014, or two points will be deducted from s |
| 2013-09-03 |
1 |
2-102.12 certified food protection manager. observed no certified food protection manager on site. have in place by january 1, 2014. |
| 2013-09-03 |
8 |
6-301.14 handwashing signage. observed no signage at 2 hand sinks. |
| 2013-09-03 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. ensure complete consumer advisory appears in writing for all uns\dercooked or raw animal foods. observed reminder in place but disclosure mi |
| 2013-09-03 |
26 |
7-102.11 common name-working containers. label all toxic materials removed from their original containers. observed two unlabeled spray bottles at bar. cdi by discarding. |
| 2013-09-03 |
31 |
3-501.15 cooling methods. use cooling methods as outlined in rules. observed closed bags of portioned pasta cooling in walk in. pasta had reached 59 after 1 hour. cdi - bags were opened to allow proper cooling. |
| 2013-09-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. ensure all tcs rte foods held for more than 24 hours are properly date marked. observed several items missing dates - lettuce, cheeses, aioli, whipp |
| 2013-09-03 |
42 |
4-901.11 equipment and utensils, air-drying required. air dry utensils before tightly stacking. observed wet nested metal pans. |
| 2013-09-03 |
45 |
4-501.11 good repair and proper adjustment-equipment. maintain equipment in good repair. observed several split gaskets, at least one leaking prep cooler, |
| 2013-09-03 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods. observed chipped floors, baseboards coming loose from walls, can wash in poor repair. |
| 2013-09-03 |
35 |
3-302.12 food storage containers identified with common name of food. observed several food items removed from original container and not labeled - herbs, salt and pepper mix, butter mix, salt, oil. |
| 2013-02-05 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed one hand sink missing signage. |
| 2013-02-05 |
12 |
3-402.11. ensure fish served raw or undercooked is parasite free or has letter of guarantee of parasite destruction. applies to salmon and mahi in this facility. observed no such documentation today. corrected by instruction. have in place by next inspect |
| 2013-02-05 |
12 |
3-203.12(b). the date when the last shellstock from the container is sold or served shall be recorded on the tag or label. observed tags stored properly but writtem dates were missing. corrected by instruction. |
| 2013-02-05 |
21 |
3-501.17. properly date mark tcs rte foods which will remain in facility for more than 24 hours after preparation or opening. observed most foods date marked; but not all. remember to mark heat treated vegetables; cut leafy greens; cut melon; cut tomatoes |
| 2013-02-05 |
23 |
3-603.11. ensure consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed incomplete disclosure for some foods; missing disclosure for others. corrected by instruction. items needi |
| 2013-02-05 |
35 |
3-302.12. 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 original packages for use in the food establishment; such as co |
| 2013-02-05 |
39 |
3-304.14. store damp wiping cloths in container of sanitizer between uses. observed two damp wiping cloths on prep tables. |
| 2013-02-05 |
45 |
4-501.11. maintain equipment and utensils in good repair. observed several cooler and dry goods shelves rusted or peeling. observed one wire sifter badly frayed - discarded. |
| 2013-02-05 |
53 |
6-501.11. physical facilities shall be maintained in good repair. observed chipped floor tiles; baseboards coming loose from walls; can wash cracked. |
| 2013-02-05 |
54 |
6-501.110. lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. observed two jackets stored on top of cans on dry goods shelves; pair of shoes and a hat stored between two containers of oil |
| 2013-02-05 |
43 |
4-903.11(c). single-service and single-use articles shall be stored as specified under (a) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. observed o |
| 2012-10-02 |
37 |
observed bagged ice stored on floor of walk in cooler. keep on shelves. corrected. |
| 2012-10-02 |
20 |
observed butter measuring 50f-53f in top of prep cooler; shredded cheese measuring 47-48 in same area. 3-501.16. corrected by closing gap between pans; closing lid; discussing. |
| 2012-10-02 |
39 |
observed all wiping cloths were not inside sanitizer buckets - some were on prep surfaces. corrected by instruction and demonstration. |
| 2012-10-02 |
19 |
observed chicken stock holding on stovetop at 122f-124f. corrected by reheatoing to above 165f and holding at or above 135f. 3-501.16. |
| 2012-10-02 |
42 |
observed ice wand stored directly on shelf of walk in freezer. corrected by instruction. wrap in plastic wrap; store on sheet tray; hang; or otherwise protect. |
| 2012-10-02 |
46 |
observed wash water measured 108f in 3 comp sink. maintain at or above 110f at all times. corrected by instruction. |
| 2012-10-02 |
41 |
observed two knives stored in crevices between uses. corrected. |
| 2012-10-02 |
8 |
observed kitchen hand sink with ice and cup of soda nozzles sitting inside it. corrected by instruction. also; keep hand wash signs at all handsinks. |