| Violation Date |
Code |
Description |
| 2018-11-29 |
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 time sticker on the sour cream was n |
| 2018-11-29 |
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 ville located inside the freezer that was portioned lacked a date mark. milk in the 1 door cooler located in the bar was dated 11/22/18. tod |
| 2018-11-29 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p chemical dish machine in the bar area was not registering any sanitizer during the trial runs. pic stated that they will discontin |
| 2018-11-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw steak being stored above bread in the 1 door cooler reach in. cdi- pic rearranged items as needed.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unw |
| 2018-03-27 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed numerous pans stored as clean with visible food debris. cdi took to rewash. |
| 2017-12-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed quat sanitizer dispenser empty and all sanitizerbuckets in kitchen with 0 ppm qac sanitizer . cdi refilled dispenser and had all sanitizer buckets refilled. |
| 2017-12-20 |
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 observedbrie cheese, goat cheese opened without date labels. cdi goat cheese, and brie was discarded.3-501.18 discard the food requiring dat |
| 2017-09-21 |
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 carrot ginger soup held for greater than 7 days at 41 degrees. cdi discarded. |
| 2017-06-22 |
33 |
3-501.13 use approved thawing methods. observed shrimp and calmari being thawed under running water measuring 79-80 degrees. cdi practice stopped and product taken to walk in to properly cooled. |
| 2017-06-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed salmon on menu offered undercooked does not have asterisk linking product to consumer advisory. 10 day |
| 2017-06-22 |
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 milk , cream, mozzarella cheese, goat cheese, and brie opened greater than 24 hours with no date markings. cdi labeled products. |
| 2017-03-16 |
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 goat cheese, cream, milk and cream cheese opened with no date labels. cdi labeled products. |
| 2016-11-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed holiday menus missing consumer advisories for beef products. cdi menus were in the process of being ins |
| 2016-04-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee beverages stored with clean utensils. cdi- removed below |
| 2016-04-18 |
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 facility still does not have documentation that ties parasite destruction letter from marine harvest to salmon on hand. |
| 2016-04-18 |
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 only one or two items in need of but not properly date marked. otherwise facility has instituted new date marking procedures with t |
| 2016-04-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice machine with some slight pink and black residue on inside top. cdi - removed to clean |
| 2016-03-30 |
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 prepped butter and cooked asparagus not date marked and multiple tcs foods date marked with only a day dot and no second point of r |
| 2015-12-14 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no staff present able to provide certification of food safety manager status. |
| 2015-12-14 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed red buckets of visibly soiled sanitizer with wiping cloths inside. |
| 2015-12-14 |
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 larg plastic covered containers of butter above 68 f |
| 2015-12-14 |
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 with day dots and no second point of reference. cdi- instruction provided |
| 2015-12-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple cooked tcs foods and real dairy butters to be held above 45 f ( see temp chart)cdi- placed on temporary tphc |
| 2015-12-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed lobster that had been cooked atop oven at 110 f and one at 115 f going on plate. belived lobster is being fully cooked but unable to verify. cdi- instruction provided |
| 2015-12-14 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed main dishmachine not sanitizing using high temperature. observed highest temp at 157 f. observed bar glass machine not santizing at 0 ppm chl |
| 2015-12-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no hand towels at hand sink at dish pit area. cdi- restocked |
| 2015-12-14 |
6 |
2-301.14 wash hands after activities that contaminate them.-p 2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employee handle mop bucket at can wash and return donn gloves and begin to food preparation without washing h |
| 2015-08-19 |
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 unable to provide link between buckhead supplied fish and letter from marin harvest chile, s.a. vr 3-203.12 r |
| 2015-08-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved multiple steaks not disclosed as able to be under cooked to order. vr |
| 2015-08-19 |
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 including but not limited to raw steaks, raw fish and |
| 2015-02-27 |
40 |
wash fruits and vegetables prior to use. observed limes being squeezed at bar without being washed. |
| 2015-02-27 |
33 |
3-501.13 use approved thawing methods and follow manufactureres recommendations. observed thawed fish in rop package stating to remove from package before thawing. cdi by removing fish from package. |
| 2015-02-27 |
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. observed brussels sprouts in portion bags 71f and covered dishes of sweet potatoes 85 |
| 2015-02-27 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed several containers and bags of cut leafy greens and containers of clarified butter without dates in walk in cooler. cdi by dating. |
| 2015-02-27 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. observed french onion soup in alto sham on line 49-60f and pepper sauce in counter top hot holding unit 50f. cdi by reheating to 165f. |
| 2015-02-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations. observed large pass through dish machine converted to chemical sanitizing machine due to booster heater not properly functioning. observed 0ppm dispensing upon arrival. also observed small glasswa |
| 2015-02-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing. observed ice in hand sink at server station. observed bucket of sanitizer in hand sink behind bar. cdi by relocating bucket of sanitizer and instruction with employees. |
| 2014-07-25 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. maintain physical facilities in good repair. observed grout missing between floor tiles in several areas of kitchen. grout lines were holding standing water. observed can wash |
| 2014-07-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. date mark all tcs foods which are ready to eat once they are opened or prepaared and held more than 24 hours. observed no date marks on opened |
| 2014-07-25 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - pf. provide a minimum of 180f rinse water for sanitization when using the dish machine. observed dish machine final rinse water measured under 160f. vr - ecolab was called. |
| 2013-11-21 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensrules require facility provide customers with a proper consumer advisory when offering proteins raw or undercooked.observed facility menus do |
| 2013-11-21 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils4-601.11. ensure equipment food contact surfaces and utensils are clean to sight and touch. observed bar glass machine not sanitizing, 0 ppm chlorine.cdi- pic primed pum |
| 2013-11-21 |
37 |
3-305.14 food preparationrules require foods be protected from sources of contamination during preparation.observed food employee take pasta and collander to wash compartment of 3 compartment sink to drain instead of at food preparation sink where pic sta |
| 2013-08-12 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensrules require a proper consumer advisory if a facility offers proteins undercooked or raw. observed no disclosures for steaks cooked to custo |
| 2013-08-12 |
22 |
3-501.19 time as a public health control3-501.19 when time as a public health control is being used, ensure proper procedures are followed. foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control, after |
| 2013-08-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f.observed multiple raw proteins 45-50 |
| 2013-02-28 |
31 |
rules require proper cooling methods be used when cooling all tcs foods.observed sauce coolng in unstirred ice bath at 112 f in plastic container. temp fell 2 f in 10 minutes. observed cooked garlic in sealed plastic container in walk in cooler. cdi- cool |
| 2013-02-28 |
23 |
3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as |
| 2013-02-28 |
22 |
rules require written procedure for tcs foods held out of temperature using time as a public health control; and for that procedure to be followed correctly. observed facility did not have their written procedure for holding butter out of temperature usin |
| 2013-02-28 |
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 two bags of cut leafy greens with no date marking. cdi- date marked |
| 2013-02-28 |
7 |
rules prohibit bare hand contact of ready to eat foods.observed chef preparing/cutting cleaned strawberrries with bare hands. cdi- pic had them discarded |
| 2013-02-28 |
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 |
| 2012-10-04 |
7 |
by rule ; bare hand contact of ready to eat foods is prohibited. observed wait staff handle ready to eat bread with hands. tongs to be used cdi- corrected through instruction. |
| 2012-10-04 |
33 |
observed raw tuna in reduced oxygen packages thawed in direct violation of labeling. cdi- corrected through instruction. |
| 2012-10-04 |
23 |
observed consumer advisory with reminder but insufficient disclosure of foods availble for under cooking. cdi- corrected through instruction. |
| 2012-10-04 |
20 |
by rule; cold held tcts foods must remain at 45 f or colder at all times. observed dairy butter sauce at 75 f atop oven. cdi- discarded; corrected through instruction. |
| 2012-10-04 |
2 |
observed facility has no employee health policy. cdi- corrected through instruction; given. |