| Violation Date |
Code |
Description |
| 2018-12-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. remove buildup from interior of the hot box adjacent to the cook line. remove ice buildup from condenser piping in freezer unit. remove soiled water buildup |
| 2018-12-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. several wet wiping cloths were being stored on prep surfaces. 0 points. |
| 2018-12-19 |
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 freshly cut raw steaks were cooling inside of refrigerator drawers adjacent to the |
| 2018-12-19 |
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 containers of milk that were said to be opened yesterday lacked date mark. housemade dressing contained a date that had already been exceed |
| 2018-12-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p rare sired steak was being stored over cooked beans and other ready to eat foods inside of mini 2 door reach in unit. also observed foods in the walk in cooler stored uncovered. only foods |
| 2018-12-19 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed ice inside of hand sink basin in downstairs bar. hand sink in main kitchen area is not accessible due to it being in bad repair and not properly functioning. vr/cdi- will return to |
| 2018-03-26 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on fry station in need of resurfacing or replacement. |
| 2018-03-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed seared rare beef carpaccio without reminder linking to consumer advisory. cdi pic had employees add ast |
| 2018-03-26 |
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 tphc labels not being used |
| 2018-03-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed housemade garlic oil kept on shelf and should be refrigerated. cdi discarded. -0 points- points not taken this is a new product. |
| 2018-03-26 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p observed sirloin utilizing noncontinuous cooking with no records or product labeling. advised pic to utilize same process |
| 2017-12-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed beef carpaccio on menu does not have reminder linking to consumer advisory. 10 day verification require |
| 2017-12-27 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p observed no records being kept for noncontinuous cooking of chicken . cdi provided procedure for this procedure and explai |
| 2017-12-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw oyster stored over cooked stonecrab claws. cdi reordered storage. |
| 2017-09-20 |
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 bartender handle raw limes and olives for drinks. cdi pic advised on proper handling of condiments. |
| 2017-09-20 |
33 |
3-501.13 use approved thawing methods. observed crab thawing under running water measuring 81 degrees . cdi moved to walk in to thaw. |
| 2017-09-20 |
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 numerous shellstock tags without sale dates recorded. repe |
| 2017-09-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed numerous employees with rings and watches on . -0 points- |
| 2017-06-26 |
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 bernaise sauce and several |
| 2017-06-26 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p observed chicken being cooked using noncontinuous cooking process does not have required logs of cooling and reheating and |
| 2017-06-26 |
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 numerous shellstock tags with no sale date recorded on tag. |
| 2017-02-22 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed employee restroom in basement used by both male and female employees does not have covered receptacles. -0 points- |
| 2017-02-22 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed portable cutting boards in need of replacement or resurfacing . cdi pic discarded. |
| 2017-02-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-02-22 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed servers making salads without using proper hair restraints. -0 points- |
| 2017-02-22 |
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 two employees wash hands and recontaminate by turning faucet off with clean hands. cdi |
| 2016-10-19 |
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 beef short rib cooling in the walk in cooler. the short ribs were initia |
| 2016-10-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bleu cheese stuffed olives cold holding on ice above 45f (see chart). cdi- items were relocated to a reach in cooler for cooling. |
| 2016-10-19 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p observed the facility not recording the final cook temperatures for their non-continuously cooked chicken breasts. cdi by |
| 2016-10-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 2 bar dish machines initially operating at 0ppm chlorine concentration. cdi- machines were repaired and were operating at ~50ppm chlorine concentration during the inspection. |
| 2016-06-22 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels in the dispenser at one hand sink. cdi- dispenser was refilled. |
| 2016-06-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor black residue accumulation on the inside chute of the ice machine nearest the dessert reach in coolers. |
| 2016-06-22 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p observed partially cooked chicken being stored on the bottom shelf of a speed rack in the walk in cooler. the chicken was |
| 2016-06-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw oysters stored over cooked crab in a reach in cooler. cdi- storage was rearranged. |
| 2016-06-22 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed 2 sanitizer buckets at 0ppm quat concentration. |
| 2016-06-22 |
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 a covered container filled with macaroni noodles at 49f at 4:05pm, the pa |
| 2016-03-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed 2 shelves in a dry storage room with minor debris accumulation on them. |
| 2016-03-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed one green cutting board with scoring and knicks in the plastic. cut board was discarded during inspection. |
| 2016-03-30 |
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 a large portion of pork belly cooling in a walk in cooler tightly wrapped |
| 2016-03-30 |
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 pork belly cooling in a walk in cooler at 4:35pm at 92f. the pork belly was tightly wrapped in plastic wrap and then cover |
| 2016-03-30 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p facility has new procedures for cooking chicken breasts which state to 'cook the chicken to 3/4 completion.' observed chicken |
| 2015-11-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one deli slicer stored clean with dried debris behind the blade. cdi- item was recleaned. |
| 2015-11-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in a storage cabinet where whole tomatoes were being stored. |
| 2015-11-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned plastic containers stacked while wet above the 3 compartment prep. sink. |
| 2015-09-02 |
49 |
5-205.15 maintain a plumbing system in good repair. observed handsink next to the cooking line with water dripping out of the plumbing. |
| 2015-09-02 |
42 |
| 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a minor amount of wet stacked containers above the 3 compartment preparation sink in the kitchen. |
| 2015-09-02 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at correct concentrations. observed 4 sanitizer buckets at the bar area at less than 100ppm quat concentration. |
| 2015-09-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw steaks stored directly over bread rolls in the walk in cooler. cdi- bread rolls were voluntarily discarded. |
| 2015-04-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed prep sink with raw oyster debris on drain board above cooked carb legs thawing under running water in sink below. cdi- crab removed provide greater distance for barrier between raw |
| 2015-04-14 |
12 |
|3-202.18 obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -pf observed two small containers of oysters with insufficient tag identification. 3-402.11 and 3-402.12 provide records from suppli |
| 2014-12-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. observed oysters stored over cooked crab legs. cdi- reorganized |
| 2014-12-08 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed cooked pastas, lobster and crab meat, and potato pucks not date marked. cdi- date marked or discarded |
| 2014-12-08 |
19 |
\3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. observed butter and tcs sauce hot held or off temperature at 67-101 f. placed on tphc for 3 hrs. |
| 2014-12-08 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed cream spinach cooling in ice bath at 84 f after 2 hours. cdi- cooling procedure changed |
| 2014-12-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed cut leafy greens in lettuce bin at 52 f. cdi- placed on tphc for 3 hrs |
| 2014-09-09 |
46 |
4-501.19 maintain wash solution in manual warewashing equipment at 110f or above. observed pots being washed in 3 comp sink at 77 f. cdi- rewashed in water above 110 f. |
| 2014-09-09 |
35 |
.3-302.12 label working containers of food with common name of the food unless food is unmistakably recognized. observed multiple containers of granular food unlabeled. cdi- labeled |
| 2014-09-09 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed multiple cooked tcs foods not date marked in multiple units cdi- removed to date mark |
| 2014-09-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. observed rice hot holding at 129 f. cdi- discarded |
| 2014-09-09 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed soiled knife stored in rack, salad spinner stored with food debris and multiple containers with sticker residue. cdi- removed to clean |
| 2014-09-09 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. observed multiple glove changes with no hand wash between. cdi-instruction provided |
| 2014-09-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverage stored on food prep surface. cdi- removed |
| 2014-05-01 |
7 |
3-301.11 bare hand contact of ready to eat foods is prohibited. observed wait staff cutting lemons with bare hands. cdi- removed to wash; instruction provided |
| 2013-09-24 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures. observed final rinse water in high temperature main dish machine was not reaching 180f. the highest it read was 178f. after about 20 runs through with the pic checking settin |
| 2013-09-24 |
1 |
2-102.12 certified food protection manager. ensure certified food protection manager is on site at all times by january 1, 2014. observed no certified food protection manager on site today. |
| 2013-03-04 |
21 |
3-501.17. properly date mark tcs rte foods which will be held in facility for more than 24 hours after opening or preparation. observed most items date marked; but a few were not - heavy cream; mozzarella cheese; cut leafy greens. corrected by discussion. |
| 2013-03-04 |
12 |
3-402.11. ensure fish served raw or undercooked is parasite free or has letter of guarantee of parasite destruction. applies to salmon in this facility. observed documentation today that salmon is aquacultured; but there was no note about being pellet fed |
| 2013-03-04 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed some kitchen/bar handsinks without signage. left a few s |
| 2013-03-04 |
39 |
3-304.14. store damp wiping cloths between uses in container of sanitizer. observed a wet wiping cloth at the bar (bar not yet open). discussed new rule for wiping cloths with chef. |
| 2012-10-23 |
23 |
observed main menu had complete consumer advisory; including disclosure and remonder; however; bar menu had no advisory for burgers and seafood special menu had no disclosure for the raw oysters. discussed with pic. see 3-603.11. |