| Violation Date |
Code |
Description |
| 2018-10-15 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed a lack of garbage cans at hand sinks.5-501.116 cleaning receptacles - c observed grease bin in alley with a lot of grease on lid and surrounding ground. |
| 2018-10-15 |
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 down in bleu cheese on salad line. ice cream scoop holder |
| 2018-10-15 |
40 |
3-302.15 washing fruits and vegetables - c observed berries in clamshell in bar refrigerator. wash fruit in prep sink in kitchen and put into clean container and then to bar. |
| 2018-10-15 |
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 container of sugar? in bar. cdi-item disposed of |
| 2018-10-15 |
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 tightly covered tcs foods cooling in deep pan/stacked too deep. cdi-food |
| 2018-10-15 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no asterisk next to king salmon which is served undercooked at guest request. verification within 10 da |
| 2018-10-15 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf observed staff chopping mushrooms for salads with bare hands. cdi-through discussion with pic and mushrooms disposed of. |
| 2018-06-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed cleaning needed on the interior roof of ice machine. |
| 2018-06-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one container of rice that had been cooked for hot holding and then was left on counter where temperature dropped below 135f. cdi: rice was reheated to above 165f for hot holdi |
| 2018-06-13 |
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 butter, sliced brie, crab mix, and two rolls of bbq butter without date labels from last night. cdi: items dated with correct date. |
| 2018-06-13 |
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 one container of crab sauce cooling at a rate of 0.08 deg/min. cdi: container lid removed and container placed on shelf acro |
| 2018-06-13 |
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. -pf observed crab sauce cooling in walk-in behind other items with tight fitting lid. c |
| 2018-06-13 |
33 |
3-501.13 use approved thawing methods. observed raw shrimp, lobster, and fish thawing with running water upon arrival. shrimp was 73f. ehs advised that items be removed from thawing once they are unfrozen. |
| 2018-06-13 |
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 items with intention of bei |
| 2018-02-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed cleaning need in the cracks and crevices of salad prep cooler gaskets. |
| 2018-02-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed salad spinner drying with lid on. remove lid to equipment can air dry. |
| 2018-02-21 |
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 improvement seen from last in |
| 2018-02-21 |
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 large rolls of butter that had come from freezer in walk-in with prep date but not the date that they were removed from freezer. eh |
| 2018-02-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed seared tuna being stored on shelf above rte cooked lobster in walk-in. cdi: tuna was relocated to lower shelf. |
| 2018-02-21 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf observed employee taking calamari with bare hands and moving product from one side of the sink to the other with bare hands. cdi: pic had employee discard cala |
| 2017-12-19 |
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 crab meat cooling at a rate of 0.37 deg/min in walk-in cooler. proper cooling rate for foods going from 135f to 70f is 0.5 d |
| 2017-12-19 |
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 repeat observed ready-to-eat food line chef take wet wiping cloth and w |
| 2017-12-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels present at cook line hand sink upon arrival. cdi: paper towels were provided. 6-301.14 post a hand wash sign at each handsink. observed mi |
| 2017-12-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several utensils being stored as clean with debris left on them including lettuce chopper, potato chopper, and squeeze bottle lid. cdi: items were tak |
| 2017-12-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed improvement with cold holding. all units are working properly. ehs de-escalated points. observed lobster and crab cakes holding at 48f in reach-in cooler next to cook line. this |
| 2017-12-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of shell eggs being stored on the floor in the walk-in cooler. |
| 2017-12-19 |
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 crab cake mix not cooling at a fast enough rate. crab cake mix was spread |
| 2017-12-19 |
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 steak butter, hollan |
| 2017-12-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on dry storage shelving, exterior of large potato storage bin in walk-in, and on salad prep cooler gaskets. |
| 2017-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed reach-in cooler by salad station holding food above 45f. cdi: grilled chicken and lettuce was relocated to walk-in cooler to quickly cool. shrimp and tuna in reach-in wer |
| 2017-08-16 |
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 opened half and half, heavy cream, and milk without date labels in the walk-in. cdi: ehs allowed pic to put correct date on product |
| 2017-08-16 |
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 reheat observed multiple containers |
| 2017-08-16 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee handle raw beef patties in plastic wrap with one pair of gloves, walk away, and then come back with same gloves to work with rte food. cdi: ehs educated pic about washing ha |
| 2017-08-16 |
45 |
4-501.11 maintain equipment in good repair. observed salad reach-in cooler holding foods above 45f. cdi: all tcs foods were relocated to different cooler. observed prep cooler by cook line out of order. facility stated cooler will be fixed soon. |
| 2017-08-16 |
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 employee state that grill spatulas are stored in sanitizer between uses. |
| 2017-04-03 |
45 |
4-501.11 maintain equipment in good repair. observed reach in cooler holding foods above 45f. cdi: items removed from cooler and maintenance phoned during inspection. |
| 2017-04-03 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food with no hair restraint. |
| 2017-04-03 |
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 truffle butter with no time |
| 2017-04-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed reach in cooler on line to be holding foods above 45f. pic stated that on temp log from the morning, it was holding items below 45f. cdi: items rapidly cooled in walk in cooler |
| 2017-04-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed lettuce on vegetable chopper and seeds on a grater. cdi: items taken to dish area for cleaning. repeat violation improvement from previous inspections |
| 2017-04-03 |
8 |
6-301.11 handwashing cleanser, availability - pf observed no soap at handsink for prep area. cdi: soap provided. |
| 2016-12-02 |
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 chicken cooling in reach in cooler at salad station tightly covered. cdi: |
| 2016-12-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed chopping utensil with food debris in it at pantry station. observed food debris a few utensils stored as clean. cdi: items returned for proper wash, r |
| 2016-12-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink at server area being used as dump sink. cdi: employees directed to use dump sink at dish area. |
| 2016-12-02 |
45 |
4-502.11(a) maintain utensils in good repair. observed several plastic lids in use and stored as clean that were chipped and broken. |
| 2016-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to interior portion of reach-in cooler near the grill. |
| 2016-06-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths lying on counter in bar area. cdi-cloths placed in solution. (repeat) |
| 2016-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p f observed honey butter prepared in house today sitting out at room temperature on a prep room shelf. cdi-butter voluntarily discarded. |
| 2016-06-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled dishes stored as clean on shelf. cdi- items sent to be rewashed. |
| 2016-02-09 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizing soluition in 3-compartment sink was cloudy and had debris floating in it. keep solution clean. |
| 2016-02-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a few wet wiping cloths stored on prep surfaces by grill. |
| 2015-09-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw tuna stored over lettuce in salad cooler. also observed raw salmon stored over cooked crab meat in cooler across from grill. cdi-items re-arranged to proper storage order. |
| 2015-09-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a large amount of plates wet nested with standing water. |
| 2015-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a pan of goat cheese on ice above 45f due to ice not surrounding pan. cdi-product put into cooler below. |
| 2015-09-21 |
14 |
4-602.11 equipment such as ice bins and beverage dispensing nozzles shall be clean to sight and touch. observed a soda nozzle at bar with build up. observed slight buildup of mold on interior piece of ice machine. |
| 2015-01-26 |
7 |
3-301.11 preventing contamination from hands - p,pfno bare hand contact with ready-to-eat foods. observed food employee touch cooked potatoes with their bare hands. cdi, operator voluntarily discarded 1 potatoe. |
| 2015-01-26 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pchemical dish machine shall provide proper concentration of sanitizer to sanitize equipment. observed chemical dish machine not in |
| 2015-01-26 |
22 |
3-501.19 time as a public health control - p,pfwritten procedures shall be prepared and maintained on site when using time as a public health control. observed butter being held on time but current written procedures did not state when time control began, |
| 2015-01-26 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfprovide proper consumer advisory on menu consisting of a disclosure and a reminder statement. observed no disclosure on lunch menu. repea |
| 2015-01-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed side panel of steamer removed from equipment. repair. observed dish machine at bar not in good repair. |
| 2015-01-26 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths shall be stored in sanitizer in between uses. observed a wet wiping cloths stored on prep surfaces and a wet wiping cloth used to stabilize cutting board. |
| 2015-01-26 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean equipment and single-service articles in a clean, dry area. observed ice machine paddle stored on top of ice machine that had dust. obs |
| 2015-01-26 |
6 |
2-301.12 cleaning procedure - pgeneral comment: use a clean barrier to wash hands. observed 1 food employee turn faucet off with their bare hands. cdi by instruction. |
| 2015-01-26 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool food. observed soup cooling in ice bath in large plastic container and operator not mixing to rapidly cool. observed bulk container of sweet potatoes cooling in plastic containers on ice. cdi, operat |
| 2014-07-07 |
22 |
3-501.19 time as a public health control - p,pffollow proper procedures when using time as a public health control. observed facility using time as a public health control on several butter mixtures but current procedures were missing information such as |
| 2014-07-07 |
42 |
4-904.11 kitchenware and tableware-preventing contamination - cinvert clean forks and spoons so that handling of lip and food contact area is prevented. observed bulk amount of clean forks, spoons and knives not properly inverted.4-903.11 (a), (b) and (d) |
| 2014-07-07 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pgeneral comment: food shall be stored in wrappings, packages, or covered containers. observed drink pitchers uncovered/unprotected at wait station. cdi by instruction. |
| 2014-07-07 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfprovide proper consumer advisory on menu. observed current consumer advisory consisting of a reminder statement but missing a disclosure |
| 2014-07-07 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from accumulation of soil. observed bottom of 3 door prep cooler accumulating water and soil. observed inside of cabinet at wait station near kitchen accumulating soil debris. obs |
| 2014-07-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed condensation leak in 3 door prep cooler. |
| 2014-07-07 |
26 |
7-201.11 separation-storage - pgeneral comment: toxic substances shall be stored so that contamination of equipment is prevented. observed box of toxic chemicals stored over coffee machine in storage room located in parking lot. cdi, operator relocated th |
| 2014-01-29 |
53 |
6-501.12 cleaning, frequency and restrictions - cfacility shall be clean as often as necessary to keep them clean. observed soil and paper accumulating under ice machine. |
| 2014-01-29 |
47 |
4-602.13 nonfood contact surfaces - cgeneral comment: nonfood contact surfaces shall be free from accumulation of soil. observed some debris accumulatin on dish machine. |
| 2014-01-29 |
45 |
4-501.11 good repair and proper adjustment-equipment - keep equipment in good repair. observed high temperature dish machine not functioning properly. observed 2 lights out under hood.4-101.19 nonfood-contact surfaces - cgeneral comment: nonfood contact s |
| 2014-01-29 |
42 |
4-901.11 equipment and utensils, air-drying required - c air dry utensils and equipment after cleaning. observed employee drying off dishes with a towel. cdi by instruction.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and singl |
| 2014-01-29 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfgeneral comment: provide proper consumer advisory for undercooked foods. observed current consumer advisory on menu missing a disclosure |
| 2014-01-29 |
22 |
3-501.19 time as a public health control - p,pfgeneral comment: use proper methods when using time as a public health control. observed facility using time as a public health control on veal, bbq, and steak butters but written procedures was missing infor |
| 2014-01-29 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pmechanical dish machines shall reach proper temperature to clean equipment. observed high temperature dish machine not reaching pro |
| 2014-01-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pgeneral comment: store raw animal food so that cross contamination will not occur. observed 1 container of cheese cake batter with raw egg as ingredient stored over baked pota |
| 2014-01-29 |
12 |
3-402.11 parasite destruction - pgeneral comment: parasite destruction letter does not apply to certain tuna species and salmon that meet certain criteria. observed undercooked tuna and salmon on menu during inspection but specifics of tuna and salmon wa |
| 2014-01-29 |
8 |
6-301.14 handwashing signage - cgeneral comment: handwash signs shall be provided at each handwash sink used by food employees. observed no handwash sign at bar handwash sink. cdi, operator provided with a handwash sign. |
| 2013-02-21 |
37 |
observed milk stored on floor in walkin cooler. ensure that all items are stored a minmum of 6 inches off floor. cdi by moving to shelf. |
| 2012-10-23 |
13 |
ensure that all food is protected from contamination by storing food in packages; covered containers; or wrappings. observed uncovered ice bin. |
| 2012-10-23 |
12 |
for fish that is to be served raw or partially cooked in a ready-to-eat form; facility must provide written records to show that fish has been parasite destroyed. observed undercooked salmon being offered on menu; with no parasite destruction paperwork a |
| 2012-10-23 |
21 |
ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed open containers of lettuce; spinach; ahi tuna; sweet potatoes; milk; creamer; etc. with no date marking; cdi by instruction. |
| 2012-10-23 |
8 |
ensure that handwashing sinks are maintained so that they are accessible at all times for employee use. observed one blocked handsink; cdi. |
| 2012-10-23 |
23 |
for all raw animal foods that are to be served raw or undercooked; ensure that consumer advisory is provided. consumer advisory must include disclosure and reminder. observed no disclosure of ahi tuna; burgers; salmon; no reminder on lunch menu; cdi by |
| 2012-10-23 |
39 |
ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter. |
| 2012-10-23 |
22 |
ensure that proper time as a public health control procedures are being followed; and all foods where time as a public health control is used are properly labeled with time. observed clarified butter; whipped butter with no time labels; cdi by instructio |
| 2012-10-23 |
2 |
ensure facility has an approved employee health policy; observed incomplete employee health policy; cdi by instruction. facility is in process of preparing written policy. |