| Violation Date |
Code |
Description |
| 2018-09-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee beverages being stored on prep surfaces and above service foods in reach in cold hold unit. 0 points.general comment: no saniti |
| 2018-09-19 |
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 containers of salt and or sugar not labeled. 0 points |
| 2018-09-19 |
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 raw beef being cooling inside of 1 door reach in with plastic covering. al |
| 2018-09-19 |
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 boar (stock) was lacking a date mark in the freezer. ensure that all items that are prepped and frozen are date marked. cdi- pic date marked |
| 2018-09-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p chlorine dish machine was not properly dispensing sanitizer during trial runs. dishes were said to be washed in machine prior to inspection. refrain from using dish mac |
| 2018-09-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw eggs being stored over ready to eat foods in the reach in cold hold unit. cdi- pic rearranged storage as needed. repeat -1.5 points.3-302.11(a) separate unwashed produce from r |
| 2018-09-19 |
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 oyster tags were not in chronological order. cdi- pic is to adjust or |
| 2018-01-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employee filling pot in the handsink at the beginning of the inspection. cdi - pic educated food employee to use either prep sink or 3-comp sink for fillin |
| 2018-01-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw scallops stored under raw ground beef in prep unit.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored over rte mustard in prep unit. -1. |
| 2018-01-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed missing asterisk on beef tartare, farm egg that is cooked over easy, sliders, pan-seared salmon and on th |
| 2018-01-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed towel used in the drying process for ramekins. -.5- |
| 2018-01-23 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed no data plate for accurate operation of the dish machine. -0- |
| 2018-01-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelving over the entrance to the kitchen and on the shelving in the outside dry storage. -1- repeat |
| 2018-01-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed toilet paper stored under cleaning chemicals in the restroom cabinet. -0- |
| 2017-10-04 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed no self-closure on the walk in cooler located at the outside back section of the facility. repeat -1- |
| 2017-10-04 |
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 oils at the prep line. -0- |
| 2017-10-04 |
45 |
4-501.11 maintain equipment in good repair. observed no cooling curtains inside the walk in cooler door, located outside the facility in the back. observed ice buildup inside the door frame between the walk in cooler and freezer. -0- |
| 2017-10-04 |
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 creme without a date mark from the previous day. cdi - pic place date marking on squeeze bottle.3-501.18 discard the food requiring |
| 2017-10-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the back side of cooking equipment, on the cooling fan on the floor and on the shelving in the dry storage. observed buildup on the insid |
| 2017-10-04 |
46 |
4-204.118 warewashing machines, flow pressure device - c provide a pressure gauge or similar device that displays pressure on the warewashing machine. observed no visible pressure gauge on the dish machine. -0- |
| 2017-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust buildup on the ac unit in the dry storage. -0- |
| 2017-06-29 |
45 |
4-501.11 (b) maintain kick plate in good repair. -0- |
| 2017-06-29 |
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 glasses stored directly on the floor in the outside dry storage. -0- |
| 2017-06-29 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed outside walk in cooler without self-closure to prevent insects from entering. -0- |
| 2017-06-29 |
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 cooked tomatoes in oil at 122f on a speed rack in the kitchen at the begin |
| 2017-06-29 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed homemade kimchi in heat sealed canning jars made in the facility today. cdi - pic stated this is for a personal catering event and removed from the fac |
| 2017-06-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed the same symbol on menu for consumer advisory, adding a slider and on the chicken slider, which are not u |
| 2017-01-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 0 ppm in the bar. cdi - pic refilled to correct concentration. -3- repeat |
| 2017-01-26 |
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 tight lid in place on ricotta cream cheese. while cooling at 47f. cdi - li |
| 2017-01-26 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed dented cans stored on the same shelf as intact cans. cdi - cans separated. -1- |
| 2017-01-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one food employee without hair restraint. cdi - pic provided hat. -0- |
| 2017-01-26 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed linens, to-go trays and glasses stored directly on the floor of the dry storage. cdi - these items placed on high shelf and low |
| 2017-01-26 |
46 |
4-603.16 rinsing procedures - c rinse solution shall immediately follow a wash solution and immediately precede the sanitizer solution. observed no rinse solution in the 3-comp setup. cdi - rinse solution filled. -0- |
| 2017-01-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked ramekins. cdi - pyramid stacking demonstrated. -.5- |
| 2016-10-27 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p ceviche was partially cooked and cooled without approved procedures. cdi- ceviche was fully cooked; discussion with pic regard |
| 2016-10-27 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employees go outside to walk in cooler and come back inside kitchen to continue food preparation without washing hands. cdi by instruction; employees washed hands. |
| 2016-10-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. observed raw beef, raw quail eggs and raw scallops stored over ready to eat foods such as cheeses and lettuce in reach in refrigerator. cdi by rearranging items to proper locations. |
| 2016-10-27 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed pan of raw beef placed on prep table where then ready to eat foods were prepared after without washing and sanitizing. cdi by instruction; tabl |
| 2016-10-27 |
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. -pobserved many food items (butternut squash, grits, sauces, farro etc.)3-501.17 date mark/label all tcs foo |
| 2016-10-27 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish has been frozen for parasite desctruction. observed ceviche being prepared as a special for today. ceviche contained shrimp, squid and scallops that were only partially cooked prior t |
| 2016-10-27 |
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. -pf observed par cooked french fries on prep table 75f upon arrival. fries were cooke |
| 2016-10-27 |
53 |
maintain floors, walls and ceilings clean. observed dust accumulation on walls and ceilings above prep unit and prep table. |
| 2016-10-27 |
45 |
4-502.11(a) maintain utensils in good repair. observed several wood cutting boards used to serve meat and cheese platters worn and/or splitting. replace as needed. |
| 2016-10-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf must add asterisk to salmon on menu if will be offered undercooked. ceviche special requires consumer advisory i |
| 2016-10-27 |
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 dirty towel on prep table. cdi by placing in bucket of sanitizer. |
| 2016-05-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - detail cleaning needed on shelves where food is being placed, gaskets, and dry storage shelving. |
| 2016-05-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0pts - observed boxes of single serivice utensils on the floor. |
| 2016-05-17 |
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 cooked brussels tightly covered reading 70f. observed fries left at roo |
| 2016-05-17 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - observed ceaser dressing (5/3) and milk (5/12) out of date compliance. observed product dated on plasti |
| 2016-01-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - cheeses stored on make top read 54-58f. cdi- cheeses placed in cooler for rapid cooling. ensure that cheese remains below 45f at all times. |
| 2016-01-26 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf - 0pts - note: establishment appears to be growing and increasing their menu. capacity of cold holding equipment is becoming limited. as |
| 2016-01-26 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed several tcs products without date marking (onions, brussels, butter, stock, slaw, and other items ) cdi- product that pic knew wh |
| 2016-01-26 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. - open food stored on speed rack stored under maintenance tools (drills, tape, etc.). do not store maintenance items over food in a manner that may cause contamination. |
| 2015-10-28 |
34 |
4-203.11 food thermometers shall be accurate to +/- 1 degrees fahrenheit.-pf - repeat - c/f thermometer read 36f in an ice bath. cdi- new thermometer was opened and read 33.0f. |
| 2015-10-28 |
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 - foods are being left out at room temperature reading 80-90f. foods shall be acti |
| 2015-10-28 |
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 - repeat - items on prep line, butter, garlic and oil, and other items were not labeled.3-501.18 discard the food requiring date labels once |
| 2015-10-28 |
9 |
3-201.16 wild mushrooms - p - 0 pts - mushrooms are received from a grower. sources is not confirmed at this time. further discussion is needed about the current mushroom source.invoice and proof of where the spores from the farm come from is needed to be |
| 2015-10-28 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - 0 pts - observed food employee wash hands properly but close hand sink handles with clean handles. cdi- rewashed hands. to avoid recontamination use a barrier such as a paper towel to close |
| 2015-10-28 |
49 |
5-205.15 maintain a plumbing system in good repair. - 0 pts - hot water at three compartment sink does not shut off. repair. |
| 2015-06-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed employee get water from hand sink for customers. cdi- water was discarded. do not get water from a hand sink. hand sinks are considered soiled due to handwash |
| 2015-06-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - 0 pts - potato dicer has minor build up from 6/8. cdi- placed in warewashing area to be rewashed. ensure all the hard to reach locations are properly cleaned |
| 2015-06-09 |
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 - repeat - mozzarella like cheese, two packs of goat cheese, a pan of cheese, and chicken were not labeled. 3-501.18 discard the food requi |
| 2015-06-09 |
27 |
3-502.11 obtain a variance for specialized processes.-pf - 0 pts - observed a container of instacure. pic states that this isn't being used in establishment. cdi- instacure was discarded. curing and any other specialized processes shall not be allowed unl |
| 2015-06-09 |
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 - 0 pts - tomatoes cut during inspection were placed in containers and tightly cov |
| 2015-06-09 |
49 |
5-205.15 maintain a plumbing system in good repair. - 0 pts - hot water at three compartment sink does not shut off. repair. |
| 2015-06-09 |
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. - repeat - observed an ceiling air vent in the dish washin |
| 2015-06-09 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - / 6-303.11 intensity-lighting - c - 0 pts - lighting in outdoor storage does not have shield and is extremely l |
| 2015-06-09 |
34 |
4-203.11 food thermometers shall be accurate to +/- 1 degrees fahrenheit.-pf - 0 pts - c/f thermometer read 33.9 in an ice bath. cdi- new thermometer was openned and read 31.5f. |
| 2014-12-08 |
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 gout missing between some of the kitchen floor tiles.6-502.12 floors, walls, |
| 2014-12-08 |
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 one end of a cutting board directly touching the kitchen floor. |
| 2014-12-08 |
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 a unlabeled working container of flour. |
| 2014-12-08 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed an employee's bottle of anti-acid stored on the dry storage rack among food and equipment items. cdi- relocated to employee's backpack. |
| 2014-12-08 |
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 in the reach in cooler chicken cooked on saturday (12-6-14) not date marked. cdi - dated by pic.3-501.18 discard the food requiri |
| 2014-12-08 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed food employee not wash his hands after returning from the outdoor storage room. cdi by education and employee washed his hands. |
| 2014-12-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee's drink stored above a food prep surface. cdi- voluntarily discarded during inspection. |
| 2014-07-15 |
7 |
3-301.11 preventing contamination from hands - p,pf. bare hand contact with ready to eat food is not permitted under most circumstances. observed an employee cutting bread and touching the bread with their bare hands. cdi. |
| 2014-07-15 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. sanitize at the proper concentration. observed the dish machine was not sanitizing. cdi - bucket changed and machine primed. |
| 2014-07-15 |
26 |
7-102.11 common name-working containers - pf. bottles of cleaner at the wine bar not labeled. chemical bottles must be labeled as to the common name of the chemical. cdi. |
| 2013-12-06 |
31 |
3-501.15 cooling methodsrules require effective cooling methods for tcs foods.observed pork stock at 51 f overnight in high volume plastic continers.cdi- cooling procedure was not followed properly |
| 2013-12-06 |
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 |
| 2013-12-06 |
18 |
3-501.14 cooling3-501.14 ensure all time/temperature control for safety (tcs) foods are cooled within 2 hours from 135f to 70f and within a total of 6 hours from 135f to 45f.observed pork stock cooled yesterday at 51 f today after over 18 hrs cooling. cdi |
| 2013-12-06 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessrules require mechanical sanitization sanitize at appropriate concentrations. observed chemical sanitizing machine not sanitizing; 0 pp |
| 2013-12-06 |
4 |
2-401.11 eating, drinking, or using tobaccorules require employee foods and drinks be stored so as not to conaminate food for public.observed open drinks on prep unit cutting board prior to opening.cdi-pic removed |
| 2013-12-06 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification . cdi- directive given to allow facilities to operrate until 1/1/14 without valid pic. |
| 2013-05-20 |
46 |
4-302.14. a test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided. observed test strips for use meassuring quat sanitizer had been dropped into liquid and were no longer usable. |
| 2013-05-20 |
35 |
3-302.12. 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 original packages for use in the food establishment; such as co |
| 2013-05-20 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no documentation of certified food protection manager. certified manager with documentation must be in place by january 1; 2014. |
| 2013-02-21 |
47 |
adequately clean nonfood-contact surfaces frequently enough to preclude residue buildup. observed residue on two sink facuet fixtures; one prewash sprayer grip. observed frozen drip in reach-in freezer. remove ice residue and monitor for maintenance ne |