| Violation Date |
Code |
Description |
| 2018-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried residue on shelving at front line where plates are stored and in gaskets. cleaning is needed. |
| 2018-12-12 |
45 |
4-502.11(a) maintain utensils in good repair. torn gaskets at reach in and prep coolers. repeat.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. damaged cutting board. remove |
| 2018-12-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. container of frozen gnocchi, boxed calamari, and meat stored on the floor of the walk in freezer. repeat cdi- pic had storage corrected. w |
| 2018-12-12 |
33 |
3-501.13 use approved thawing methods. one large container of frozen meat still in commercial packaging thawing in standing water. meat was still completely frozen. cdi- pic corrected; placed entire container under running water. (0pts) |
| 2018-12-12 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. employee was observed changing gloves at his station, then reached in his pocket to push something further into it. employee then walked over to the other sid |
| 2018-12-12 |
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. pic hector guerrero provided shellstock tags dated as required, but |
| 2018-09-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed employee drink and snack stored on prep top in kitchen. corrected during inspection (cdi)- items were removed. -0pts- |
| 2018-09-20 |
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 employee turn off water faucet without using proper protective barrier. cdi- spoke with |
| 2018-09-20 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. - observed ham with mold in walk-in cooler. cdi- ham was discarded. -1pt- |
| 2018-09-20 |
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 missing the date of when the last was used. |
| 2018-09-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- observed chicken stock sitting on the stove top at 96f. cdi- stock was reheated to 168f. -0pts- |
| 2018-09-20 |
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- observed meat sauce and sauteed vegetables in the walk-in cooler with no date on them. cdi- spoke with pic about adding dates to items left |
| 2018-09-20 |
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 touching ice at the bar. cdi- scoop was removed. -0pt |
| 2018-09-20 |
45 |
4-501.11 maintain equipment in good repair. - observed torn gaskets at reach-in cooler. observed reach-in handle broken. needs to be repaired. repeat. -1pt- |
| 2018-09-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed build up on shelving in walk-in cooler. needs to be cleaned. -0.5pts- |
| 2018-09-20 |
49 |
5-205.15 maintain a plumbing system in good repair. - observed pipe leaking at handwashing sink near the dish machine. needs to be repaired. -0pts- |
| 2018-09-20 |
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 items stored on the floor in the walk-in freezer. -0pts- |
| 2018-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. food items in salad prep cooler not under temperature control. ambient air of cooler at 55f. follow up for repair by 7/9/18. |
| 2018-06-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. chemical sanitizing dish machine testing at 0ppm for chlorine. pic on site called for repair personnel during inspection. dish machine may be used to wash dishes and u |
| 2018-06-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. fly and fruit fly observed at/ near ware washing area. pic hector guerrero advised of ongoing pest management. continue with pest management. (0pts) |
| 2018-06-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. large bowl and bag of semolina flour. pic advised that he was filling the bowl and moved to shelf. frozen condensate in large walk in free |
| 2018-06-29 |
45 |
4-502.11(a) maintain utensils in good repair. damaged shelving in units and dry storage. much improvement observed from previous inspection in regards to repair and replacement of damaged equipment and utensils. repeat |
| 2018-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried food debris and residue on exteriors and pooling water in prep units. continue to work on detail cleaning of facility. much improvement noted from prev |
| 2018-03-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee's sweaters and bag of items co-mingled with facility items. cdi- storage corrected. pic advised that they were late arriving to facility |
| 2018-03-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris in cooler gaskets and seal and door of large chest freezer. cleaning needed. repeat |
| 2018-03-12 |
45 |
4-501.11 maintain equipment in good repair. multiple damaged cooler gaskets, rusted shelving, damaged shelving and cooler unit interior damage. water pooling in large amounts in the bottoms of prep coolers on the line. repair/ replacement needed of damage |
| 2018-03-12 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. blue rubber band. and that was used to band bunches of asparagus still around blanched asparagus in prep coolers. pic advised that it was easier to cook with band still in pl |
| 2018-03-12 |
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. 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 inc |
| 2018-03-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold like build up on both tea urn nozzles and soda nozzle at the bar. pic jessica advised that she will have cleaned. correction/ improvement from previo |
| 2018-03-12 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. no papertowels provided at front bar hand sink. cdi- pic hector guerrero had papertowels replaced. |
| 2017-12-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. some mold like build up on one side of the shield in the large ice machine. cleaning is needed. |
| 2017-12-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. food items in salad prep cooler not under temperature control. see chart. identical to previous inspection. return visit by 12/30/17. pic oswald campoverde removed items from prep coole |
| 2017-12-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. a couple fruit flies observed at the front bar area only. continue pest management until issue has been resolved. issue appears to be improving from previous inspection. repeat |
| 2017-12-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some dried debris and dust in and under equipment and shelving. detailed cleaning is needed. |
| 2017-12-20 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. in addition to quat and chlorine sanitizer, pic also provided purell spray sanitizer. pic advised that he does not have the test strips for the purell sanitizer and didn't |
| 2017-12-20 |
45 |
4-502.11(a) maintain utensils in good repair. damaged gaskets and lids to chest freezer. shelving in walk in cooler peeling/ rusting. replace/ repair all. repeat (0pts) |
| 2017-09-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. fruit flies at and around side dry storage areas in main kitchen. cdi- pic had pest deterrents in place, and advised that they are replaced during the week. |
| 2017-09-22 |
20 |
a reminder: all cold foods must be held at 41°f beginning january 1, 2019.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. food items stored overnight on the top portion of the salad prep cooler not under temperature control. cdi- pi |
| 2017-09-22 |
21 |
be 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. 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more th |
| 2017-09-22 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. small sticky type pest trap sitting in unwashed potatoes, |
| 2017-09-22 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. slicer stored overnight as clean with dried food resi |
| 2017-09-22 |
45 |
4-501.11 maintain equipment in good repair. damaged shelving in walk in cooler, damaged door on large chest freezer, two damaged cooler gaskets. replace all. (0pts) |
| 2017-09-22 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers s |
| 2017-09-22 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. one employee wearing a black plastic bracelet while preparing foods. remove. (0pts) |
| 2017-06-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. found food said to be for employees stored on upper shelves in walk-in cooler. |
| 2017-06-19 |
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 salmon served cooked-to-order with no guarantee of being parasite free. information did not specify ingredients of fee |
| 2017-06-19 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p: observed foods in storage (calamari, spaghetti squash, pasta in in prep cooler, canned mushrooms not covered.3-304.11 food shall only contact surfaces of pro |
| 2017-06-19 |
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: found many items prepared previous day not date marked. found foods in frozen state with no date mark. found bolognese frozen 3/1 that had |
| 2017-06-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one bucket of sanitizer below 150 ppm quat. |
| 2017-06-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed wet cloth in hand sink upon arrival.cdi-sink cleared. |
| 2017-06-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. general cleaningneeded on interior of coolers, non food contact surfaces in kitchen. |
| 2017-06-19 |
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. voids in floor tiles accumulating water. 6-502.12 floors, walls, ceilings including the |
| 2017-06-19 |
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 cleaned utensils on soiled and rusted shelves. |
| 2017-02-09 |
45 |
4-501.11 maintain equipment in good repair. replace cooler door gaskets that are splitting. |
| 2017-02-09 |
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 cleaned slicer placed on dirty side of dish machine at pre-rinse. cdi- slicer re-cleaned. |
| 2017-02-09 |
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 squirt bottles of oils and cooking sherries unlabeled in prep cooler and kitchen. |
| 2017-02-09 |
33 |
i 3-501.13 use approved thawing methods. observed osso buco thawing in pan of water with no water running over it. water cut on to run over the food. |
| 2017-02-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: observed dessert menu containing house-made tirimasu with raw eggs not covered by consumer advisory. cdi- dessert |
| 2017-02-09 |
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: found baked potatoes and mashed potatoes from previous day not date marked. allowed to date. found many date labels that were smeared or no |
| 2017-02-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. some areasof walls are rough from past patching.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispe |
| 2016-11-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed soiled utensils stored in bar handsink. cdi- sink cleared. |
| 2016-11-09 |
1 |
.2-101.11 pic shall be present during all hours of operation.-pf: upon entry, pic was not present. no employees stepped forward as being assigned pic duties. cdi- pic of facility fernando campoverde arrived during inspection. 2-103.11(a-l) pic shall ensu |
| 2016-11-09 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf: observed new employee had not been informed of reporting responsibilities of required symptoms and infections. cdi- left empl |
| 2016-11-09 |
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 employees wash hands in cold water, and recontaminate hands by turning off faucets with |
| 2016-11-09 |
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 retained clam and mussell tags not dated with last- used in |
| 2016-11-09 |
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 oils at cook line not labeled. |
| 2016-11-09 |
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 cream scoop in containerof water at room temperature. |
| 2016-11-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-upon shelves of walk-in cooler. |
| 2016-11-09 |
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 many items not date marked in walk-in cooler and freezer that had been prepared previous days.3-501.18 discard the food requiring |
| 2016-09-07 |
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 to floors and walls, especially around di |
| 2016-09-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. general build-upof residues on surfaces in kitchen, including containers, storage shelves in coolers. |
| 2016-09-07 |
45 |
4-502.11(a) maintain utensils in good repair. observed cutting utensils on wall magnet with chipped and broken blades. observed shelving in coolers and dry storage rusting. |
| 2016-09-07 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. found house pickled vegetables by employees dated from august stored on top shelf of walk-in cooler. store employee food separate from retail food so contamination cannot occ |
| 2016-09-07 |
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 : par boiled rice and cooked beets dated 8/29. cdi- voluntarily disposed of by pic.3-501.17 date mark/lab |
| 2016-09-07 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p: observed several bins of dry foods uncovered. containers of food in coolers partially or completely uncovered. cdi- covered while on site. |
| 2016-09-07 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p: kitchen employees use english as a second language. supplied pic with spanish employee health form. |
| 2016-05-12 |
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 . two large stock pots of cooked beef being cooled overnight. pic fernando campoverde advised that they placed the pots in the walk i |
| 2016-05-12 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. opened box of miracle grow stored on shelf above prep sink; bottle of brass cleaner stored on shelf above 3 comp sink, and air freshener bottle stored in container with facility pots and pans on u |
| 2016-05-12 |
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 . two large stock pots of cooked beef cooling in walk in cooler. cdi- discussed opt |
| 2016-05-12 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. pic advised that opening/ start of inspection that the battery in the digital thin probe thermometer needs to be replaced, but als |
| 2016-05-12 |
54 |
6-303.11 intensity-lighting - c. lighting shall be at least 50 foot candles where food employee is working with food. no lighting is provided in back room area where large ice machine is. employee turned on four switches, but none provided light for room. |
| 2016-05-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried residue and food on shelving in walk in cooler and lower shelving at cook line. grease build up on sides of fryers, dried debris on the sides of large |
| 2016-05-12 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. hole in the wall at the cove tile area at large ice machine in separate room of facility. repair damaged wall. 6-501.12 floors, wall |
| 2016-05-12 |
45 |
4-501.11 maintain equipment in good repair. rusted shelving in walk in cooler and storage areas. replace damaged shelving. 4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembl |
| 2016-01-11 |
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 containing oil with no labels. (repeat) |
| 2016-01-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- hand sink in the front area observed blocked by a chair and cooler is too close to the sink blocking access. cdi- chair moved and cooler will be shifted to allow proper |
| 2016-01-11 |
23 |
. |
| 2016-01-11 |
36 |
. 6-202.15 protect outer openings of establishment from insect or rodent entry. observed a gap in the corner of the rear grater than 1/4 inch. install a door sweep to prevent pest entry. |
| 2016-01-11 |
45 |
4-501.11 maintain equipment in good repair.- observed several torn cooler door gaskets. replace all damaged gaskets. (repeat)-observed rusted shelving in the walk-in cooler.-observed cracked parts to the food processor. |
| 2016-01-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -clean the shelving in the walk-in cooler.-grease build-up observed inside fryer doors and sides of the fryer.-clean inside reach-in coolers and gaskets.-obs |
| 2016-01-11 |
49 |
5-205.15 maintain a plumbing system in good repair. observed can wash not draining properly. can was is filled with water and shall drain properly for mop water disposal. |
| 2016-01-11 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. doors observed open when not in use. |
| 2016-01-11 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed build-up on the floor under the cook line area. |
| 2015-10-13 |
46 |
4-501.18 warewashing equipment, clean solutions - c |
| 2015-10-13 |
45 |
4-501.11 maintain equipment in good repair.: some door gaskets of some coolers badly shredded / split. |
| 2015-10-13 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed kitchen staff wearing wrist watch. |
| 2015-10-13 |
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 oils for cooking not labeled. |
| 2015-10-13 |
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. mashed potatoes cooling in inadequate icebath. -pf : found heated whole tomatoes and sa |
| 2015-10-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: dish machine not sanitizing at timeof inspection. test strip registered less than 10 ppm chlorine. cdi- technician called while on site. |
| 2015-10-13 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic at start of inspection not certfied. |
| 2015-09-16 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf: pic fernando not present at start of inspection.2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed bare hand contact with rte food. date marking |
| 2015-09-16 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf: one new employee with no signed employee health policy form. cdi- signed while on site. |
| 2015-09-16 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf: upon entry, both handsinks in facility lacked soap in dispensers. cdi- technician arrived and supplied soap. |
| 2015-09-16 |
9 |
3-201.11 use food from approved sources only.-p: found clams with no tag. pic could not produce invoice or tags from retained tags. cdi- clams discarded. |
| 2015-09-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: observed raw meats in plastic wrap over cooked bolognese in freezer. cdi- employee re-arranged products to proper storage arrangement. |
| 2015-09-16 |
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 slicing bread with basre hands. cdi- loaf discarded. |
| 2015-09-16 |
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 : found pine nuts in olive oil dated 8/26. cdi- discarded. sun driedtomatoes dated 3/10. discarded.3-501. |
| 2015-09-16 |
45 |
4-501.11 maintain equipment in good repair.door gasket of prep cooler shredded.4-502.11(a) maintain utensils in good repair. handles of some utensils in poor repair. |
| 2015-09-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed slicer with significant dried food attached from previous days. cdi-slicerbroken down and cleaned. dried juice on utensils stored as clean. glassware |
| 2015-09-16 |
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 surfaces in kitchen. |
| 2015-09-16 |
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. base tile detaching from wall under 3-comp sink. tiles missing at base of wall in bar a |
| 2015-05-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed multiple plates and bowls and slicer soiled with food debris. cdi items moved to dish area for cleaning. |
| 2015-05-18 |
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 ossoubuco and cooked potatoes with wrong dates, saliciccia, chorizo, mortadella, cappicola, spa |
| 2015-05-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed prep unit interior and exterior, gaskets, prep tables and inside drawers soiled with debris. |
| 2015-05-18 |
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 that were dated but not in chronological o |
| 2015-05-18 |
54 |
6-303.11 light intensity in walk in refrigeration units shall be atleast 10ft candles. observed walk in cooler with low to dim lighting. |
| 2015-05-18 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p. observed no backflow prevention device at outside can wash. verification required. |
| 2014-12-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee sweatshirt piled up on top of dry goods on dry goods rack. moved. |
| 2014-12-22 |
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 one hood light out. floors, walls and ceilings shall be designed, constructed, |
| 2014-12-22 |
45 |
4-501.11 maintain equipment in good repair. observed lower shelf of prep table near walk in badly rusted, some rusted shelving, some areas of chipped laminate on counters at bar and near pizza oven, loose lid liner on flip top cooler on cook line, leak in |
| 2014-12-22 |
35 |
he 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 oil, salt, pepper, red pepper flakes, basil. |
| 2014-12-22 |
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 tags stored but without last used date recorded on any tags |
| 2014-12-22 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager present during inspection. |
| 2014-08-21 |
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 undated ricotta x2, goat cheese, mozzarella cheese. cdi - voluntarily discarded. 3-501.18 discard the food requiring date labels o |
| 2014-08-21 |
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 baked potatoes were being moved from one container to another for cooling. employee was moving each baked |
| 2014-08-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed sanitizer in two sanitizer buckets and sanitizer from dispenser all measured 0 ppm quat. cdi - bleach water solution at 50 ppm free chlorine was made up for buckets. service person came |
| 2014-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed butter overstacked in pan in top of prep cooler. butter measured 43f near bottom, 54f near top. cdi - voluntarily discarded. |
| 2014-08-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed menus are all correct except for new lunch menu. add disclosure and reminder to poached eggs and caesar |
| 2014-08-21 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic without current certificaiton. |
| 2014-08-21 |
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 unlabeled conatiners of salt, cornmeal, brown sugar, and oil. labels added. |
| 2014-08-21 |
45 |
4-501.11 maintain equipment in good repair. observed rusted bottom shelf of prep table, some rusted shelving, chipping paint on auxilliary handle of walk in cooler, split gasket on prep cooler. |
| 2014-08-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed bottom (floor) of beer box, under rack, is soiled with spilled liquids and debris. |
| 2014-08-21 |
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 floors in back room between ice machine and walk in cooler were badly damaged |
| 2014-08-21 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. observed wood and brass polish stored on shelf above dirty drainboard side of three compartment sink. cdi - both moved into chemical storage below same drainboard.7-102.11 label working containers |
| 2014-03-25 |
1 |
2-102.12 at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through pa |
| 2014-03-25 |
6 |
2-301.14 hands shall be washed before engaging in food preparation, handling clean equipment and utensils and single-use articles. observed dish washer handle clean dishes without first washing hands. educated. cdi. |
| 2014-03-25 |
8 |
6-301.12 each handwashing sink shall be provided with disposable towels or other approved drying mechanism. observed paper towels missing from bar hand sink. stocked. cdi |
| 2014-03-25 |
12 |
3-402.11. ensure fish served raw or undercooked is parasite free or has letter of guarantee of parasite destruction or aquaculture. applies to salmon in this facility. observed no such documentation today. return visit required. provide invoice or box sal |
| 2014-03-25 |
13 |
3-302.11(a) separate raw animal foods in storage, preparation, and display from ready-to-eat foods. observed raw scallops stored above passion fruit package and meatballs in chest freezer. observed raw eggs stored above produce in walkin cooler. rearrang |
| 2014-03-25 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed colander with debris and slicer with debris and mixer with debris on splash shield. advised to clean and sanitize all. cdi. . |
| 2014-03-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), including cooked and cooled foods, shall be date marked. these foods can be held for 7 days at 41f. observed numerous items not date marked in walkin cooler incl |
| 2014-03-25 |
23 |
3-603.11 a complete consumer advisory shall be provided in written form for all animal foods offered as ready-to-eat if such foods are raw or undercooked. complete consumer advisory must include a disclosure and a reminder. scallops are offered as a daily |
| 2014-03-25 |
45 |
4-501.12 cutting surfaces shall be resurfaced or replaced if they can no longer be effectively cleaned. observed white cutting boards with dark etches. wooden cutting board is also deeply etched. resurface or replace.maintain all equipment and utensils |
| 2014-03-25 |
47 |
4-601.11(c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. observed drawer in prep table with large amout of debris in bottom. clean. |
| 2014-03-25 |
53 |
6-501.11 physical facilities shall be maintained in good repair. observed floor tiles missing/broken under cook line, at dish machine and around grease trap. repair. |
| 2013-09-06 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees changing gloves without washing hands, cdi. |
| 2013-09-06 |
12 |
3-203.12 ensure that the date the last shellstock from the container is sold or served is recorded on the tag, and the tags are maintained in chronological order. observed no dates on tags, tags not in chronological order, cdi. parasite destruction lett |
| 2013-09-06 |
13 |
3-304.15 ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. observed employees doing multiple tasks, opening doors, leaving kitchen area and returning, touching |
| 2013-09-06 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed one cooler not functioning properly, facility was aware and is in process of having repaired. cooler was still in use, observed sausage 54f |
| 2013-09-06 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-09-06 |
33 |
ensure proper thawing methods are used, observed shrimp thawing in standing water. |
| 2013-09-06 |
45 |
maintain all equipment and utensils in good repair. observed rusted table bottom, mixer with string used to hold up, general damage to cooler door and rusted shelves. |
| 2013-09-06 |
53 |
maintain floors, walls, and ceilings in good repair. observed general floor, wall damage throughout. |
| 2013-09-06 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed scallops being served undercooked from specials menu with no consumer advisory, cdi, spe |
| 2013-03-14 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-03-14 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed incomplete employee health policy; cdi by instruction. handout was provided. |
| 2013-03-14 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees putting on gloves without washing hands; touching face without washign hands; cdi by instruction. |
| 2013-03-14 |
12 |
3-402.12 ensure that any fish that is to be sold partially cooked has been properly parasite destroyed; and written documentation of parasite destruction is available on site. observed salmon that will be served undercooked on menu; no parasite destructio |
| 2013-03-14 |
6 |
2-301.12 ensure that employees are using correct procedure for washing hands. hands must be washed using soap and warm water for at least 20 seconds; rinsed; dried with a paper towel. observed employee rinse hands under water for less than five seconds |
| 2013-03-14 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed no date marking on open milk; cooked potatoes; cut lettuce; etc; cdi by instruction. |
| 2013-03-14 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed no consumer advisory present on menu; facility serves carpaccio; salmon and steak cooked t |
| 2013-03-14 |
26 |
7-102.11 ensure all working containers of chemicals are properly labeled with common name. observed no label on bottle; cdi by labeling. |
| 2013-03-14 |
14 |
ensure quat sanitizer is maintained at proper concentration. observed sanitizer weak in bucket and sink; cdi by refilling from dispenser. ensure utensils are maintained clean to sight and touch; observed food debris on multiple utensils and buildup of m |
| 2012-12-06 |
14 |
maintain quat sanitizer at proper concentrations. observed sanitizer weak in sink; bucket; and coming from dispenser; chlorine sanitizer was made; dispenser must be serviced before it is used; vr to check dispenser. ensure food contact surfaces are main |
| 2012-12-06 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees changing gloves without washing hands; touching face without washing hands; cdi by instruction. |
| 2012-12-06 |
8 |
ensure handsink is supplied with paper towels for drying hands; observed no paper towels at kitchen handsink; cdi by adding paper towels. |
| 2012-12-06 |
12 |
3-402.12 ensure that any fish that is to be sold partially cooked has been properly parasite destroyed; and written documentation of parasite destruction is available on site. observed salmon that will be served undercooked on menu; no parasite destructi |
| 2012-12-06 |
13 |
3-302.11 ensure food is protected from cross-contamination by separating types of raw animal foods from each other and ready-to-eat during storage; preparation; holding; and display. observed uncovered sauce in one compartment of sink in spash area of th |
| 2012-12-06 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employees changing from food preparation to utensil washing; drinking; touching face; exiti |
| 2012-12-06 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed butter 52f in prep cooler; cdi by cooling; do not overfill butter container. |
| 2012-12-06 |
54 |
ensure personal items are kept in designated areas. observed coats handing on food/utensil storage racks. |
| 2012-12-06 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed no consumer advisory present on menu; facility serves carpaccio; salmon and steak cooked |
| 2012-12-06 |
38 |
ensure that food handlers do not wear hand or wrist jewelry. observed watches; rings; etc. on food handlers. |
| 2012-12-06 |
39 |
3-304.14 ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter. |
| 2012-12-06 |
45 |
ensure cutting boards are maintained cleanable and good repair. observed cutting boards with stains; rusted cooler shelves. |
| 2012-12-06 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |
| 2012-12-06 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed no date marking system. date marking must be on all ready-to-eat; tcs foods; including: open lettuce; open milk and cream; l |
| 2012-12-06 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |