| Violation Date |
Code |
Description |
| 2018-11-06 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c - observed employee drink with no lid at dish machine. corrected during the inspection - drink was thrown away. -0pts- |
| 2018-11-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed black build up on reach-in gaskets. needs to be cleaned. repeat. -1pt- |
| 2018-11-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed ice machine chute with black build up inside. needs to be cleaned. verification required. -1.5pts- |
| 2018-06-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed gaskets to reach in cooler with black accumulation. needs to be cleaned. -1pt- |
| 2018-06-27 |
45 |
4-501.11 maintain equipment in good repair. - observed shelving rusted and peeling in reach in cooler. pic stated shelving had been ordered. repeat. -1pt- |
| 2018-06-27 |
6 |
2-301.15 where to wash - pf - observed employee wash hands at three compartment. cdi- spoke with employee about ensuring that hands are only washed at handwashing sink. -0pts- |
| 2018-03-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed spices not easily identifiable on prep line not labeled. cdi- labels were provided. repeat. -1pt- |
| 2018-03-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed one wet cloth on counter top. cdi- wipe was removed and placed in sanitizer bucket. -0pt- |
| 2018-03-29 |
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 mixed vegetables, lentils, risotto and garlic butter dated for 3/22/18. cdi- discarded products |
| 2018-03-29 |
45 |
4-501.11 maintain equipment in good repair. - observed shelving in reach-in cooler across from the stove beginning to rust. needs to be repaired/replaced. -0pt- |
| 2018-03-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed three small metal containers stored as clean, wet stacked. cdi- containers were removed. spoke with pic about having staff dry containers before stacking. -0pt- |
| 2017-11-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket with wiping cloths measure 50 ppm quat. ehs suggested switching out sanitizer more frequently and/or wetting wiping cloth with water before placing in sanitizer buc |
| 2017-11-20 |
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 several squeeze bottles, containers of granular, and spices without labeling. |
| 2017-11-20 |
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 repeat observed facility without tph |
| 2017-11-20 |
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 garlic butter dated 10/28, shallots for august, and escargot for 11/11. cdi: all items were volu |
| 2017-11-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one section of beef wrapped in bacon holding at 47f from saturday. cdi: beef was voluntarily discarded. |
| 2017-11-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed employee slice seared tuna for salad on cutting board and then take to salad prep station. when asked if they slice anything else with that cutting board and knife, the pic stated |
| 2017-06-22 |
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 couscous dated 6/9. observed french onion dated 6/15. cdi: couscous discarded. french onion soup |
| 2017-06-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored over ready to eat foods in reach in cooler. cdi: items arranged to reduce contamination. |
| 2017-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter in metal container stored at room temperature. cdi: pic directed to put butter on time permanently if they want it to be room temperature. repeat violation significant im |
| 2017-06-22 |
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 bearnaise not labeled for t |
| 2017-06-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed clear liquid in spray bottles with no label. pic stated that it was sanitizer. observed blue liquid in spray bottle with no label. pic stated that it was win |
| 2017-06-22 |
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 squash cooling in prep top cooler. cdi: squash moved to walk in fo |
| 2017-06-22 |
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 scoop handle in flour and sugar containers. cdi: pic reminded to ensure |
| 2017-01-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets on reach in cooler doors with black build up. |
| 2017-01-19 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in reach in coolers. |
| 2017-01-19 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c observed dead insects on sticky trap. observed fruit flies throughout kitchen. |
| 2017-01-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce, arugula, and butter held on ice, above 45f. pic stated that items are always held on ice on the line. cdi: items taken to walk in for rapid cooling. |
| 2017-01-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up on can opener blade, food debris on slicer, build up on tea nozzles, and several stacked containers with stickers and sticker residue. |
| 2017-01-19 |
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 employee washing dishes handle dirty dishes, and then move to |
| 2016-09-16 |
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 bernaise s |
| 2016-09-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed roach on the reach in cooler during the inspection. maintain and increase pest control methods. -0- |
| 2016-09-16 |
42 |
4-904.13 preset tableware - c preset tableware shall be protected, removed when customer is seated or cleaned and sanitized before use. observed preset tableware on the dining room tables. use of the methods listed above to protect tableware. -0- |
| 2016-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food debris on shelving in walk in and in door frames and gaskets of prep units . |
| 2016-02-29 |
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 observed marlin which is listed as being cooked to order with no parasite destruction letter. 10 day verification required. |
| 2016-02-29 |
8 |
6-301.14 post a handwash sign at each handsink. observed sign missing in ladies room. cdi provided sign. -0 points- |
| 2016-02-29 |
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 line cook spread edible garnishes on food going out with bare hands. cdi corrected by instruction. 3-301 |
| 2015-11-17 |
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 employee handle soiled and clean dishes without handwashing. c |
| 2015-11-17 |
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 leafy greens for salad for plate with bare hands. cdi leafy green discarded and hands wash |
| 2015-11-17 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with black debris in chute. |
| 2015-11-17 |
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 utensil stored in water that was at room temperature. |
| 2015-11-17 |
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 bernaise sauce that was he |
| 2015-11-17 |
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 crab salad, corn salad, grilled artichoke, moses sleeper cheese, and drunken goat cheese held p |
| 2015-07-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease trap at grill soiled with debris. |
| 2015-07-24 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed rice cooker that says for household use only. |
| 2015-07-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed prep unit at 50f holding tcs items above 45f. cdi tcs items discarded. verification required. repeat. |
| 2015-07-24 |
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 2 out of the 5 containers of veal stock at 47-48f. cdi containers discarded. |
| 2015-07-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed a soda nozzle, two tea urns and tea nozzles soiled with debris. cdi items cleaned. |
| 2015-07-24 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf. observed employee handle cooked ham chub with bare hands. cdi |
| 2015-02-26 |
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 letters that have not been updated in over a year. verification required. |
| 2015-02-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw beef sliders stored on top of chopped lettuce and tomatoes. cdi item relocated. |
| 2015-02-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed tcs items in reach in unit holding above 45f. reach in unit at 48f. cdi items discarded and some items placed in cooler. verification required. |
| 2015-02-26 |
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 seared tuna, proscuitto, and ham chub not dated. repeat. cdi items dated. 3-501.18 discard the food requiring date labels once tim |
| 2014-09-30 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. 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. observe |
| 2014-09-30 |
49 |
5-202.15 conditioning device, design - c. 5-205.15 maintain a plumbing system in good repair.. observed backflow prevention device leaking when in use. |
| 2014-09-30 |
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 facility storing knives and utensils in a soiled |
| 2014-09-30 |
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 crab legs and milk |
| 2014-06-12 |
6 |
2-301.14 when to wash - p. hands shall be washed between glove changes. observed employee change gloves without handwashing. cdi hands washed and gloves changed. |
| 2014-06-12 |
12 |
3-203.12 shellstock, maintaining identification - pf. tags shall be labeled with date last shellstock sold and stored in chronological order. observed older tags with no dates when last oyseter sold.3-402.12 records, creation, and retention - pf. written |
| 2014-06-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed ice machine soiled with debris. cdi machine cleaned. |
| 2014-06-12 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. fixtures and physical facilities shall be in good repair. observed grouting missing from floor in kitchen. |
| 2014-06-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods shall be dated when held in facility for 24 hours or more. foods that are 41f or below have a 7 day shelf life, foods 42-45f have |
| 2014-06-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods shall be cold held at 45f or below. observed tomatoes in prep at 48f on top because of overstacking. cdi |
| 2013-12-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. 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 |
| 2013-06-28 |
22 |
; .facility must have written procedures. also observed time had not been written down today. cdi by instruction. (1) the food shall have an initial temperature of 5°c (41°f) or less, or 7°c (45°f) or less when removed from cold holding temperature cont |
| 2013-03-04 |
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 caesar dressing; crab mix; and cream over 7 days in the walk-in refrigerator. cdi by discarding. |
| 2013-03-04 |
21 |
opened milk at the bar must also be date marked. cdi. |
| 2013-03-04 |
13 |
do not store uncooked product over cooked product. observed cooked crab legs stored under raw shrimp in the walk-in refrigerator. cdi. |
| 2013-03-04 |
12 |
facility has added salmon to their consumer advisory. according to the pic; salmon is cooked to medium or 145f but may be served at lesser temperatures upon request. facility shall provide proof that the salmon is either frozen for parasite destruction |
| 2013-03-04 |
8 |
provide a handwashing sign at all hand sinks. observed the sink at the bar did not have a sign. |
| 2012-11-20 |
18 |
heated tcs (time/temperature control for safety food) must be cooled from 135f to 70f within 2 hrs and to 45f in 4 additional hours. observed clarified butter 62f labeled 11/19. cdi by voluntary disposal. |
| 2012-11-20 |
39 |
facility must store wiping cloths in sanitizer between uses. observed wiping cloths stored on surfaces. |
| 2012-11-20 |
31 |
cool using proper methods conducive to rapid cooling. observed butter had been cooled in a deep container. butter was discarded. |
| 2012-11-20 |
23 |
a consumer advisory which meets the rules is required. observed the lunch menu to have a proper reminder; and had identified tuna; oysters; and caesar dressing; but not a disclosure statement saying that the asterisked food is served undercooked. the di |
| 2012-11-20 |
7 |
bare hand contact with ready to eat food is not allowed. observed kitchen staff preparing herbs with their bare hands. cdi. |