| Violation Date |
Code |
Description |
| 2018-12-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. closed employee beverage stored co-mingled with facility items at prep cooler line area. cdi- storage was corrected. (0pts) |
| 2018-12-18 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. two employee's not wearing hair restraint during active preparation. cdi- both put on hair restraints. (0pts) |
| 2018-12-18 |
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 two large pans of duck confit in walk in cooler, but not dated. chef advised that both were prepared yesterday. blanched brussel sprouts in |
| 2018-12-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. blanched brussel sprouts, squid, and chorizo sausage not under temperature control in prep cooler on line. ambient air in unit at 41f-43f. chef jon stanfield advised that items were pla |
| 2018-04-24 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. large gallon size container of tomato sauce cooling in walk in cooler, two pans of |
| 2018-04-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. large bag of potatoes stored on the floor of the walk in cooler. cdi- storage was corrected. |
| 2018-04-24 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. no papertowels at handsink in main kitchen. cdi- pic chef jon stanfield replaced. |
| 2018-04-24 |
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 in gaskets of coolers. cleaning needed. (0pts) |
| 2018-04-24 |
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. multiple utensils stored in a container of room temperature water. cdi- pic remov |
| 2017-11-28 |
45 |
4-501.11 maintain equipment in good repair. observed three split gaskets at long prep cooler. observed two hood lights out. |
| 2017-11-28 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed bucket of sanitizer at bar being stored on the floor. |
| 2017-11-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed three employees working with food but not wearing hair restraints. |
| 2017-11-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. observed sanitizer at 3 comp sink measuring 100 ppm quat when dispensed. cdi - serviceperson came out and adjusted dispenser to deliver 200 ppm quat. observed dish mac |
| 2017-11-28 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p. observed pan of cheese resting directly on top of pear in pan beneath. observed pan of egg wash resting directly on flounder in pan beneath. cdi - both |
| 2017-05-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: found raw sausage container stored on top of cooked duck in walk-in cooler. cdi- sausage removed from top of duck container. |
| 2017-05-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some food accumulating in door gaskets of prep coolers. |
| 2017-05-09 |
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 chicken stock dated 4/26 in walk-in cooler. voluntarily discarded by pic. 3-501.17 date mark/la |
| 2016-12-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: observed raw ribeyes stored over cooked lamb shank in walk-in cooler. cdi- both items removed from cooler for dinner service. |
| 2016-12-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed employee spill ice into one handsink and obtain water from bar handsink. cdi- discussion with employee and pic. |
| 2016-12-20 |
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: found creamcheese dated 12/6. cdi- pic voluntarily discarded cheese.3-501.17 date mark/label all tcs foo |
| 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 dust built up on upper vent louvers on ice machine. |
| 2016-06-22 |
45 |
4-501.11 maintain equipment in good repair. observed several pieces of equipment showing wear - peeling lower shelf of prep table under coffee urn, cracked and taped lid of ice cream maker, broken hinges on lid of left prep cooler, prep cooler rack in sam |
| 2016-06-22 |
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 ice scoop being stored on shelf with minor amount of dust. pic removed scoop to be cleaned and sanitized and had shelf c |
| 2016-06-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed dinner menu with two items marked as being undercooked even though they are offered only fully cooked - |
| 2016-06-22 |
10 |
3-2021.11 refrigerated tcs food shall be at a temperature of 41f or below when received -p. observed cooked pork belly being delivered at 42.6f. cdi - pic immediately cut into portions and froze entire item. note: temperature outdoors today was 95f. pic w |
| 2016-06-22 |
8 |
6-301.14 post a handwash sign at each handsink. observed one handwashing sink (near 3 comp sink) missing signage. signage supplied by inspector. |
| 2016-03-31 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf: employees unclear on requirements. cdi- copies of mchd employee health policy agreement made for all employees and signatures |
| 2016-03-31 |
9 |
3-201.11 use food from approved sources only.-p: facility could not produce invoices for creme fraiche. pic stated invoices are not kept in house. invoices will be sentto ehs tonite via text or attachment. directed pic to retain invoices or copies in hous |
| 2016-03-31 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p: found various small containers of butters, tomato paste, aiolis made in house, dated 3/19. pic voluntari |
| 2016-03-31 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: during menu review, found saltimbocca item on menu accompanied with sunny side up farm egg with no consumer advis |
| 2016-03-31 |
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: found heated almond tightly packed and tightly covered in small container. 68 f. c |
| 2015-12-29 |
39 |
.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. found cloths in liquid in bucket, said to be sanitizer but measured 0 ppm quat. buckets changed ot. |
| 2015-12-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: aiolis on menu made with raw eggs not asterisked. cdi- staff asterisked all menus while on site. |
| 2015-12-29 |
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 clarified butter dated 12/10. green salsa dated 12/20. brown butter dated 11/25. cdi- all voluntarily |
| 2015-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: bolognese 50 f at top of volume in flip top well. volume broken down and top portions moved to walk-in cooler. cdi. |
| 2015-12-29 |
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 razor clams with tag not in box. tag located. retained tags |
| 2015-12-29 |
8 |
5-205.11 maintain access to handsinks. -pf: upon entry found bucket in handsink near ice machine. cdi-sink cleared. |
| 2015-12-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p: observed staff donning gloves without first washing hands. |
| 2015-09-30 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf: observed citrus cured flounder on menu. raw product. observed grouper on menu under consumer advisory. fish supplied as fresh w |
| 2015-09-30 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p: observed uncovered figs, desserts, fingerling potatoes uncovered in walk-in cooler. cdi- items covered. |
| 2015-09-30 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p: observed significant build-up on ice baffle and interior of ice machine. |
| 2015-09-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed raw, ground pork overstacked in flip top at 50 f. pork at bottom of container 41 f. pork broken down into smaller quantity to remain in flip top. other portion moved to walk-in |
| 2015-09-30 |
51 |
5-205.15 maintain a plumbing system in good repair. bar handsink slow to drain. restore draining capacity to sink. |
| 2015-05-28 |
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 light fixture above slicer not operational. observed two hood lights out. |
| 2015-05-28 |
45 |
4-501.11 maintain equipment in good repair. observed racks in walk in cooler in poor repair. |
| 2015-05-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled slicer which was last used yesterday. cdi - cleaned and sanitized. |
| 2015-05-28 |
9 |
3-201.11 use food from approved sources only.-p observed truffles from toska truffles. cannot verify this is an approved source. cdi - discussed with pic that truffles are not considered ordinary produce and must be purchased from a regulated facility. pi |
| 2014-12-30 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. pic unable to locate employee health policy but was able to describe situations and corrective sacrtions for employee health i |
| 2014-12-30 |
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 no date marking on pork belly, bread pudding. cdi - allowed dating as it was within last two days. 3-501.18 discard the food requi |
| 2014-12-30 |
27 |
3-502.12 obtain health dept approval for the haccp plan required for on site reduced oxygen packaging. -p/pf. observed unapproved products have been processed with reduced oxygen packasging - one package of rop'd salsify in walk in cooler and four package |
| 2014-12-30 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf. observed several tags without last use dates, some with last use dat |
| 2014-12-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled buildup on split gaskets at kitchen prep cooler. |
| 2014-12-30 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets at kitchen prep cooler and bar undercounter cooler. observed rusted peeling cooler racks in walk in cooler above shellstock. |
| 2014-09-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed split gaskets at prep line cooler were holding food debris. |
| 2014-09-25 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets at prep cooler on prep line. observedthree compartment sink has loosened from the wall and needs to be reattached and caulked. |
| 2014-09-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed several staff cooking and handling food without hair or beard restraints. |
| 2014-09-25 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf. observed tags were filed but date of last use was not recorded on ta |
| 2014-03-26 |
35 |
3-302.12 food storage containers identified with common name of food - c. except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their |
| 2014-03-26 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p. tcs rte foods shall be discarded no later than the end of the 4th or 7th day after preparation or opening, depending on storage temperature. if h |
| 2014-03-26 |
12 |
3-402.11 parasite destruction - p.. ensure fish served raw or undercooked is parasite free or has letter of guarantee of parasite destruction. applies to salmon and mahi in this facility. observed no such documentation today for snapper used raw or underc |
| 2013-09-30 |
22 |
3-501.19 time as a public health controlrules require written procedures and the correct execution of those procedures for using tphc to protect tcs foods.observed facility had demiglaze at 109 f in unmarked container.cdi- container labeled with correct t |
| 2013-09-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-09-30 |
30 |
8-103.11 documentation of proposed variance and justificationrules require documentation of prosed variance or approval of variance.observed facility needs state approved variances for rop and food additives(instacure).facility does not have documentation |
| 2013-09-30 |
27 |
8-201.13 when a haccp plan is requiredrules require haccp plands for specific high risk food processes.observed facility needs haccp plans for sous vide of pork belly, rop of cooked pork belly and raw meats,and food additive instacure used to color produc |
| 2013-03-28 |
30 |
before a variance from a requirement of this code is approved; the information that shall be provided by the person requesting the variance and retained in the regulatory authority's file on the food establishment includes:(a) a statement of the proposed |
| 2013-03-28 |
27 |
(a) except for a food establishment that obtains a variance as specified under ? 3502.11; a food establishment that packages potentially hazardous food (time/temperature control for safety food) using a reduced oxygen packaging method shall control the gr |
| 2013-03-28 |
27 |
a food establishment shall obtain a variance from the regulatory authority as specified in ? 8 103.10 and under ? 8 103.11 before: pf(d) packaging food using a reduced oxygen packaging method except where the growth of and toxin formation by clostridium b |
| 2013-03-28 |
23 |
(b) disclosure shall include: (1) a description of the animal-derived foods; such as ?oysters on the half shell (raw oysters);? ?raw-egg caesar salad;? and ?hamburgers (can be cooked to order)?; pf or(2) identification of the animal-derived foods by aster |
| 2013-03-28 |
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 some cooked foods not date marked and some out of date. cdi- cut leafy greens date marked and mozerella discarded. |
| 2013-03-28 |
12 |
(a) except as specified under subparagraph (c) (2) of this section; shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. pf observed sample of oysters in bag with no tag. cdi- |
| 2013-03-28 |
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 |
| 2012-11-15 |
2 |
rules require facility to have a employee health policy. observed facility unable to demonstrate employee understanding of employee health policy. cdi- have employee health policy by next inspection. |
| 2012-11-15 |
21 |
rules require applicable tcs foods be properly date marked. observed improper date marking and food out of date. cdi- corrected through instruction; must be in compliance before next inspection |
| 2012-11-15 |
23 |
rules require a consumer advisory for foods served undercooked /raw. observed multiple foods served undercooked or raw and an improper consumer advisory. reminder present on menu but no disclosure of items. cdi- must be correted by next inspection |
| 2012-11-15 |
27 |
rules require haacp plan for sou vide cooking and rop. observed facility does not have written approved plan. cdi- corrected through instruction |
| 2012-11-15 |
30 |
no variance available at this time. |
| 2012-11-15 |
54 |
rules require proper lighting of food preparation units. observed no lighting for bar prep unit. cdi - corrected through instruction. |
| 2012-11-15 |
45 |
rules require food equipoment to be ansi certified. observed no ansi certification of rop and sous vide equipment. cdi- corrected through instruction |
| 2012-11-15 |
45 |
rules require utensils be smooth and easily cleanable and not have cracks/crevises. observed food served on wooden boards. cdi- corrected through instruction |
| 2012-11-15 |
42 |
rules require preset tableware be protected from contamination. observed preset tableware uncovered and not replaced when patrons seated. cdi- corrected through instruction |
| 2012-11-15 |
1 |
rules require facility to have a certified food safety pic. observed pic unable to produce certification. cdi- corrected through instruction; must have by 1.1.14 to avoid point deduction. |