| Violation Date |
Code |
Description |
| 2018-10-23 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed fruits and vegetables stored in prep areas with stickers still attached. 0 points. |
| 2018-10-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. quat sanitizer in wiping cloth bucket checked was below 200 ppm. observed damped cloths on prep surfaces along the make line. cdi- sanitizer was remade to proper concentration (200-400 ppm). |
| 2018-10-23 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. interior of the ice machine chute contains rusted screws that is in contact with ice along the interior. replace rusted screws to prevented contamination caused by rust. upli |
| 2018-10-23 |
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 marinara cooling in dense containers in an ice bath that was not fully submerging |
| 2018-10-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf sushi menu was missing the consumer advisory verbiage. cdi- facility printed menus out onsite with correct verbia |
| 2018-10-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw salmon, blanched broccoli/squash, cheese etc. were cold holding >45 degrees in refrigeration drawers along the make line. pic stated that a piece has been ordered for the maintenance |
| 2018-10-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p several containers of mashed potatoes and grilled chicken breast were hot holding in hot box <135 degrees. cdi- pic reheated products to at least 165 degrees before being put back into |
| 2018-10-23 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed bottom exterior of lettuce container being in direct contact with ready to eat lettuce in refrig. drawer along make line. cdi- containers were |
| 2018-03-26 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee work with raw foods and go back to work with ready to eat food without handwash between glove change. cdi pic had employee wash hands and change gloves. |
| 2018-03-26 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf handwash sink in womens restroom does not reach 100 degrees f. 10 day verification required. |
| 2018-03-26 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - pf dish machine not registering proper temperature at beginning of inspection . cdi technician arrived and temperature was adjusted .4-602.11 clean the equipment and utensi |
| 2018-03-26 |
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 items being cooled in prep units these items should be taken to walk in t |
| 2018-03-26 |
54 |
6-303.11 intensity-lighting - c observed more lighting needed at dish machine in bar area. -0 points- |
| 2018-03-26 |
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 dipper well clogged and utensils stored in 67 degree water. cdi dipper |
| 2018-03-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being held in sanitizer measuring 0 ppm qac . cdi techinician repaired qac and now reading between 200-400 ppm qac. |
| 2017-12-13 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -pobserved steak being cooked via sous vide process at 135.5 degrees . advised product could be reheated to 165 degrees only since |
| 2017-12-13 |
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 ribs and creamed corn cooling in walk in greater than 2 hours and more than 70 degrees. cdi both items taken to oven to be |
| 2017-12-13 |
27 |
3-502.12 obtain health dept approval for the haccp plan required for on site reduced oxygen packaging. -p/pf obseved facility using rop to cook steak via sous vide process without approval. cdi advised facility to discontinue process until approval is g |
| 2017-12-13 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed facility using domestic vacuum packager for rop to sous vide process equipment must be ansi approved. |
| 2017-09-18 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed ph records for both calibration and sushi rice which are recorded on ipads could not be |
| 2017-09-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed scottish salmon on menu per pic offered undercooked upon consumer request without asterisk linking to co |
| 2017-09-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed boiled egg white, coleslaw, tomatoes and caesar dressing made with raw eggs at greater than 45 degrees. cdi dressing cooled all other products discarded. |
| 2017-09-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed trout , salmon , and numerous containers of mashed potatoes held at less than 135 degrees. cdi discarded all products. |
| 2017-06-13 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed maple cutting board to have large gouges in surface that could not be sanitized. cdi underside of cutting board intact so this surface was w |
| 2017-06-13 |
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 quinoa cooling in too great of volume to facilitate proper cooling . cdi |
| 2017-06-13 |
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 quinoa cooling at insufficient rate to meet time and temperture parameters. cdi cooling method changed to meet proper cooli |
| 2017-06-13 |
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 recontaminate clean hands with faucet handles after hand wash . cdi pic had em |
| 2017-02-20 |
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 of food debris on shelving used to store clean pans. -0 points- |
| 2017-02-20 |
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 boiled eggs cooled in to great of volume per surface area. cdi discarded |
| 2017-02-20 |
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 large lexan of boiled eggs in shell at 64 degrees greater than 6 hours into the cooling process. cdi discarded. |
| 2017-02-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans stored as clean with visible food debris. cdi took to rewash. |
| 2016-10-24 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor debris accumulation on 1 soda nozzle at the bar and on the inside of an ice machine located near the walk in freezer. |
| 2016-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods cold holding above 45f in cold holding units along the cook line (see chart). cdi- items were relocated to the walk in cooler or had ice bags placed onto them. |
| 2016-10-24 |
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 herb butter being stored a |
| 2016-10-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal bowls and plastic storage containers stacked while wet. |
| 2016-10-24 |
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. observed dust accumulation on two ceiling vents located |
| 2016-07-15 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed areas of a wooden cutting board with gouges in the wood. reseal or fill gaps to maintain surface smooth and easily cleanable. |
| 2016-07-15 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in the sushi display case. |
| 2016-07-15 |
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 spinach dip and shredded cheese cooling in covered containers and diced/s |
| 2016-07-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in open air coolers and cooler drawers along the cook line above 45f (see chart). cdi- some foods placed on tphc, others were relocated to the walk in cooler for |
| 2016-07-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meatloaf, garlic in oil mixture, and mashed potatoes hot holding below 135f (see chart). cdi- garlic in oil placed on tphc, i instructed the pic to reheat the meat loaf and m |
| 2016-04-08 |
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 portioned macaroni and cheese cups cooling while stacked and covered with |
| 2016-04-08 |
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 facility using tphc for le |
| 2016-04-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed one soda 'gun' at the bar with debris accumulation on the inner nozzle. 4-601.11(a) equipment food contact surfaces and utensils shall be clean |
| 2016-04-08 |
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 one shellstock tag missing the 'date of last sold' on the t |
| 2016-02-10 |
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 one employee handling boiled potatoes with his bare hands, another employee handling tortilla shells with |
| 2016-02-10 |
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 multiple shellstock tags without the 'date of last sold' wr |
| 2016-02-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed robot coupe disc attachments stored clean with visible food debris on them, a kitchen aid mixer in the walk in cooler stored clean with dried food de |
| 2016-02-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a garlic in oil mixture and a lemon butter mixture holding below 135f in a steam table. an employee stated the food items had just been prepared ~30 minutes prior. cdi- inst |
| 2016-02-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one chub of deli turkey in direct contact with a raw beef roast and raw bacon stored over deli meats in the walk in cooler. cdi- storage rearranged. |
| 2016-02-10 |
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 large metal containers containing racks of cooked ribs cooing in the walk |
| 2016-02-10 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed a kitchen aid mixer with a meat grinder attachment with a large crack in the mea |
| 2016-02-10 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf the facilities haccp plan states that the ph meter will be calibrated daily by the kitchen manager |
| 2015-10-20 |
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 facility using tphc for wh |
| 2015-10-20 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed a wooden preparation table with large pits in it. cdi- wooden table was flipped |
| 2015-10-20 |
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 facility storing in use utensils in a soup well with a water temperatur |
| 2015-10-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed 3-4 fruit flies at bar area of restaurant. |
| 2015-10-20 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed facilities haccp plan state the acidified rice will be held for 4 hours and then discarde |
| 2015-10-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed printed take-out lunch menu without asterisks to indicate which foods can be cooked to order and observe |
| 2015-10-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of sauteed mushrooms in an open air cooler cold holding at 72f. cdi- pic discarded mushrooms. improvements made since last inspection. |
| 2015-10-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 deli slicers stored clean with visible food debris on them, a meat grinder in the walk in cooler that had not been used today with dried meat debri |
| 2015-10-20 |
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 employee cutting hard boiled eggs without gloves on. cdi- eggs discarded, employee put gloves on. |
| 2015-07-16 |
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 observed dish washer handling soiled utensils and cleaned utensils inter |
| 2015-07-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverages stored over food or food contact surfaces. cdi- removed |
| 2015-07-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed food employee glove hand raw chicken , bathe and dredge and fry then continue to ready to eat food prep without washing hands. cdi- corrected through instruction |
| 2015-07-16 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed failure of pic to ensure sushi rice ph equipment in proper calibration, make correction of dishwasher handling of clean utensils with soiled hands, and proper |
| 2015-07-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple food contact surfaces stored as clean that had old debris on them. cdi- removed to re-clean |
| 2015-07-16 |
20 |
3-.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs foods in one small prep unit to be 53 f or warmer. cdi- placed on tphcvr for cold hold repair |
| 2015-07-16 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed facility ph meter off calibration by 0.1 and facility variance approval calls for discard |
| 2015-07-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few fruit flies at bar area. |
| 2015-07-16 |
45 |
4-501.11 maintain equipment in good repair. observed all foods in one small prep unit to be above 53 f. |
| 2015-01-20 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. cool tcs foods prepared from ingredients at room temperature to 45f within 4 hours. observed multiple late prep tcs foo |
| 2015-01-20 |
27 |
3-502.12 a food establishment that is using reduced oxygen packaging and sous vide cooking shall have an approved haccp plan. observed beef or pork sous vide cooking without approved haccp plan. cdi- product discarded |
| 2015-01-20 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with start and finish times. all food not sold by the end of 4 hours shall be discarded. observed butter and butter based sauce |
| 2015-01-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed prime rib at 62 f in prep area, eggs at 61 f in prep area, cherry tomatos and other late prep tcs foods in prep units above 50 f. cdi- placed on tphc |
| 2015-01-20 |
18 |
3-501.14(a) rapidly cool all heated tcs foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f observed prime rib cooked and cooled yesterday to be 62 f internal temperature. unable to determine if product was cooled properl |
| 2015-01-20 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. observed dish machine not santiizing at proper temperature. cdi- booster heater turned on. |
| 2015-01-20 |
1 |
2-103.11 (a)-(l)person-in-charge-duties - pf observed pic fail to observe dishes not being properly sanitized because booster heater was never turned on, ph of sushi rice was not checked prior to service and sous vide cooking without an approved haacp pl |
| 2014-12-30 |
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. observed wait staff bare hand contact ready to eat tortilla chips. cdi- instruction provided |
| 2014-12-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. observed chicken stock hot held at 120 f and prime rib at 95 f. cdi- both reheated to proper reheat temps. |
| 2014-12-30 |
13 |
3-302.11(a) separate the different types of raw animal foods. observed raw fish stored over raw ready to eat tuna. cdi- reorganized |
| 2014-12-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. observed no consumer advisory on bar sushi menu. cdi- menu ca added |
| 2014-12-30 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed chicken cooked yesterday wioth no date mark. cdi- date marked |
| 2014-09-26 |
45 |
4-501.11(a) maintain equipment in good repair. observed all foods in far right prep uit next to grill to be cold holding above 55 f. |
| 2014-09-26 |
37 |
3-306.11 protect food on display using food guards, packaging, or other effective means. observed multiple tea and water pitchers uncovered accessible to the public. observed bowl of washed lemons and limes for cutting at bar area from outside, uncovered, |
| 2014-09-26 |
34 |
4-502.11(b) maintain thermometers properly calibrated. observed pic carrying non-working thremometer. cdi- properly calibrated thermometer provided |
| 2014-09-26 |
27 |
8-103.12 comply with the haccp plans submitted and maintain records. observed haacp procedures for acidified rice not followed. facility not using distilled water, ph observed at 9.9 |
| 2014-09-26 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with start and finish times. all food not sold by the end of 4 hours shall be discarded. observed whipped butter held on tphc; l |
| 2014-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed cut leafy greens, sliced tomat and cole slaw and multiple non-tcs foods above 55 f in far right prep unit, next to grill. cdi- placed on tphc; follow up discarded vr |
| 2014-09-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. observed previously fully cooked prime rib hot holding at 120 f. cdi- placed on tphc |
| 2014-09-26 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch.observed multiple ice bins with black mold residue inside. observed tea nozzles with escessive debris accumulation inside. cdi- removed to clean4-501.114 maintain sanitizer at c |
| 2014-09-26 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. observed multiple glove changes with no hand washing in between, observed food employee glove handle raw fish change gloves then return to handling ready to eat foods without washing han |
| 2014-05-15 |
19 |
3-501.16 hot held tcs foods shall be maintained at 135 f or hotter. observed multiple real butter sauces hot held less than 120 f. cdi-placed on tphc |
| 2014-05-15 |
2 |
2-201.11 facility shall have employee health policy. observed pic staff unable to provide employee health policy or demonstrate knowledge. cdi- handout given |
| 2014-05-15 |
14 |
4-601.11 equipment, food-contact surfaces, nonfood-contact surfaces, and utensils shall be clean to sight and touch. observed multiple soiled soda gun nozzles at bar. cdi- removed to clean |
| 2014-05-15 |
20 |
3-501.16 cold held tcs foods shall be maintained at 45 f or colder. observed multuple tcs foods cold held hotter than 50 f. cdi removed to flash cool |
| 2014-05-15 |
12 |
3-402.11 facility shall provide documentation of parasite destruction for fish served raw or undercooked. observed insufficient parasite letters not tied to invoice. vr |
| 2014-05-15 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens shall be correct. observed grouper on menu disclosed as a consumer advisory menu. pic stated grouper is fully cooked, menu is incorrect. menu |
| 2014-05-15 |
27 |
3-502.11 facility awaiting approval of variance application, using tphc interim.3-502.11 facility in need of variance requirement for rop of cooked foods. observed facility does not have apporved variance. cdi- facility to discontinue process within 10 da |
| 2014-05-15 |
22 |
3-501.19 written procedures shall be provided and time shall be labeled when holding tcs foods using time as a public health control. observed sushi rice on tphc but improperly labeled with next day expiration. cdi- corrected |
| 2014-05-15 |
30 |
8-103.11 facility does not have documentation of proposed variance and justification for rop of cooked foods.cdi- facility instructed to discontinue rop within 10 days until variance approval is received. |
| 2013-10-22 |
30 |
8-103.11 documentation of proposed variance and justification - pf. observed no approved variance in place for creme fraiche or sushi rice. |
| 2013-10-22 |
27 |
3-502.11 variance requirement - pf. facility is using specialized food processes that have not been approved by the regulatory authority. observed no variance for sushi rice or house-made creme fraiche. pic has been working with state variance committee o |
| 2013-10-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed four small bowls of spinach dip stored in cold drawer and dated yesterday measure 49f. other bowls in same drawer measured 45 |
| 2013-10-22 |
16 |
3-401.14. raw animal foods that are cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority. observed partially cooked chicken stored in col |
| 2013-04-03 |
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 hand sink near dish machine had no signage. |
| 2013-04-03 |
8 |
5-205.11(b): a handwashing sink may not be used for purposes other than handwashing. observed one bar handsink holding strainer tray; another bar handsink holding floor mats. corrected by instruction; removal and cleaning. |
| 2013-04-03 |
14 |
4-501.114. maintain sanitizer concentration in final rinse of bar glasswasher in the proper range. observed chlorine sanitizer measuring 0 ppm at bar glasswasher. corrected by pic calling ecolab and having them repair during inspection. |
| 2013-04-03 |
14 |
4-601.11(a). equipment food-contact surfaces and utensils shall be clean to sight and touch. observed soiled soda guns at bar. corrected by cleaning during inspection. |
| 2013-04-03 |
23 |
3-603.11. observed menus properly marked except that dinner menu showed chilean sea bass and trout as being offered cooked to order asnd they are not. also; observed reminder had wording in place but the word foodborne was incorrectly split into two words |
| 2013-04-03 |
27 |
3-502.11. facility is using specialized food processes that have not been approved by the regulatory authority. observed no variance for sushi rice. no application has been made for variance approval. corrected by leaving variance application and informat |
| 2013-04-03 |
30 |
8-103.11. obtain a variance from the state committee for any specialized food processing method described in 8-103.11. a haccp plan may be required. observed no variance for sushi rice. application was left with pic. see also item number 27. corrected by |
| 2012-12-13 |
12 |
3-402.11. supply documentation that aquacultured fish; such as salmon: (a) if raised in open water; are raised in net-pens; or(b) are raised in land-based operations such as ponds or tanks; and(c) are fed formulated feed; such as pellets; that contains no |
| 2012-12-13 |
13 |
3-302.11. store foods according to final cook temperature order to avoid drip contamination. observed raw ground meatloaf mix above beef steak; raw tuna above ready to eat crab. corrected by moving products. |
| 2012-12-13 |
8 |
5-205.11. a handwashing sink may not be used for purposes other than handwashing. observed water from handsink being used for sanitizer prep and in food prep. corrected by instruction. |
| 2012-12-13 |
14 |
4-501.112. maintain dish machine final rinse at 180f-194f. observed machine not reaching 180f. corrected by repair during inspection - changed to chemical sanitizing. |
| 2012-12-13 |
14 |
4-601.11(a). maintain equipment clean to sight and touch. observed soiled interior of ice machine and soiled dicer stored as clean. both corrected by cleaning. |
| 2012-12-13 |
14 |
4-501.114. maintain sanitizer at proper strength. observed quat sanitizer measuring 0 ppm quat in buckets and at dispenser. corrected during inspection by repairperson replacing part. |
| 2012-12-13 |
18 |
3-501.14. cool tcs (time/temperature control for safety) foods to 70f within 2 hours and to 45f within an additional 4 hours. observed lobster bisque from yesterday measuring 53f. corrected by voluntary disposal. |
| 2012-12-13 |
21 |
3-501.18. discard date marked food after 4 or 7 days; depending on hold temp. observed lobster bisque dated 12-7 and measuring 46f. voluntarily discarded. |
| 2012-12-13 |
21 |
3-501.17. date mark tcs rte (ready to eat) foods if they will be held for more than 24 hours. observed milk; cut lettuce; hard boiled eggs; veggie burgers not properly date marked. corrected by instruction. |
| 2012-12-13 |
41 |
3-304.12. store clean utensils on clean dry surface. observed spoons stored in pan of water at sushi station. |
| 2012-12-13 |
27 |
3-502.11. facility is using specialized food processes that have not been approved by the regulatory authority. observed no variance for sushi rice; cdi by instruction. guidance will be provided for variance procedure after more information is received fr |
| 2012-12-13 |
30 |
obtain a variance from the state committee for any specialized food processing method described in 8-103.11. a haccp plan may be required. observed no variance for sushi rice. cdi by instruction. guidance will be provided for variance procedure after more |
| 2012-12-13 |
31 |
3-501.15. do not cover foods tightly until cooled to 45f or below. observed lobster bisque stored covered and measuring 53f. corrected by instruction. |
| 2012-12-13 |
37 |
3-307.11. ensure food doesn't become contaminated during preparation. observed employee working with cooked lobster while splashing was taking place from food thawing in adjacent prep sink. |
| 2012-12-13 |
39 |
3-304.14. store damp wiping cloths between uses in labeled buckets of sanitizer at proper strength and located off the floor. observed damp wiping cloths sitting on surfaces. |
| 2012-12-13 |
42 |
4-901.11. air dry utensils. observed employee towel drying immersion mixer. |
| 2012-12-13 |
45 |
4-501.11. keep equipment in good repair. observed fryer backets in very poor repair. |
| 2012-12-13 |
6 |
2-301.12. to avoid recontaminating their hands; food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a door. observed several employ |
| 2012-12-13 |
23 |
3-603.11. supply complete consumer advisory for raw or undercooked foods. observed menu with incomplete or missing advisory information. corrected by instruction. have menu corrected by next inspection. items noted were salmon; tuna; steaks; hollandaise; |
| 2012-12-13 |
6 |
2-301.14. wash hands properly when hands become contaminated. observed employees working with raw chicken and then removing gloves and regloving without washing. corrected by instruction. |