| Violation Date |
Code |
Description |
| 2018-03-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. one employee drink stored closed on second shelf, co-mingled at line and one employee beverage stored on drink boxes. cdi- pic corrected storage.6 |
| 2018-03-28 |
45 |
4-501.11 maintain equipment in good repair. two gaskets at line coolers torn. improvement noted from previous inspections. marked improvement observed throughout facility from previous inspections. (0pts) |
| 2018-03-28 |
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. visible debris in sanitizer buckets and cloths in use at both lines during initial walk through at s |
| 2018-03-28 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. two poinsettias observed to be stored on top shelf over line coolers and utensil storage. cdi- both were removed during inspection before end of initial walk through. |
| 2018-03-28 |
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. per pic use of time has been implem |
| 2018-03-28 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf. 4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. facility dish machine being ran after inspection started. pic |
| 2017-12-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. no papertowels provided at handwashing sink across from the main walk in cooler next to prep corner room. identical location as in previous inspection. cdi- chef |
| 2017-12-20 |
12 |
3-202.18 obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -pf. one box of oysters on the lower shelf in walk in cooler with no shell stock tag. cdi- pic voluntarily discarded. 3-203.12 retain |
| 2017-12-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. stew in reach in cooler and food items in top of prep cooler at grill station not under temperature control. see chart. pic advised that due to small amounts, the items are replenished |
| 2017-12-20 |
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. one container of elbow noodles stacked in large amount and tightly covered in the |
| 2017-12-20 |
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. utensils at main cook line stored in room temperature water. discontinue storing |
| 2017-12-20 |
45 |
4-501.11 maintain equipment in good repair. torn gaskets in prep cooler units and reach in cooler. replace damaged/ torn gaskets. (0pts) |
| 2017-07-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. no papertowels provided at the handwashing sink directly across from the walk in cooler. cdi- pic joe deblasio replaced papertowels. |
| 2017-07-26 |
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. last date of shellstock used not provided on retained shell stock ta |
| 2017-07-26 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold like build up on inner chute of both large ice machines. cleaning is needed. 4-602.11 clean the equipment and utensils used with tcs foods as require |
| 2017-07-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. food items in prep cooler unit tops not under temperature control. see chart for items. pic and chef advised of times foods placed in units. cdi- food items removed for rapid cooling. |
| 2017-07-26 |
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. cooked vegetables in prep cooler not labeled with date of preparation as indicated on larger batch in walk in cooler, no date provided on c |
| 2017-07-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. six metal pans nested together while wet. allow to air dry prior to nesting pans together. (0pts) |
| 2017-07-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. sanitizer cloths held in buckets of quat sanitizer on cook/ prep lines. sanitizer at 0ppm. cdi- all replaced. repeat |
| 2017-07-26 |
46 |
4-301.12 (b) manual warewashing, sink compartment requirements - pf. provide sink compartments large enough to accomodate complete immersion of largest equipment and utensils. two large stock pots observed on upper shelf in pot area. chef advised that the |
| 2017-07-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. in use pans of salt and pepper at each prep station not labeled. cdi- pic had all labeled. (0pts) |
| 2017-03-15 |
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 two large plastic containers of she crab soup that had been prepared and cooled the night before inspection holding at 60f. |
| 2017-03-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed plabt stored in a handsink at the beginning of inspection. cdi: plant was removed and relocated out of kitchen.6-301.14 post a handwash sign at each handsink. o |
| 2017-03-15 |
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 pan of shellstock on a speed rack in the protein walk in |
| 2017-03-15 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed that disg machine final rinse gauge never moved during wash process and highest temperature reached was 156f on thermoplate. verification requ |
| 2017-03-15 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed smoked pork chops in protein walk in cooler that pic stated had been partially cooked. process is to smoke for 4 minute |
| 2017-03-15 |
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 she crab soup, and clay pot stock dated for 03/07, and carmelized onions dated for 03/03 in prot |
| 2017-03-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employees using screw cap water bottles for drinks on the cook line. cdi: instructed pic that employee drinks should be kept in a covered cup with a straw to p |
| 2017-03-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two sanitizer buckets along cook line measuring 0ppm quat sanitizer. |
| 2017-03-15 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with deep scarring in need of replacement. |
| 2017-03-15 |
46 |
4-301.12 manual warewashing, sink compartment requirements - pf observed two large stockpots in facility that appear to large to be fully immersed in the vats of three compartment sink. verification required. |
| 2017-03-15 |
49 |
5-205.15 maintain a plumbing system in good repair. observed that three compartment sink had leaking faucets and also that pipe beneath the sink was leaking. repeat. |
| 2017-03-15 |
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 improperly cooled she crab soup in walk in cooler that had been allowed to |
| 2016-11-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed menus were recently reprinted but were lacking the complete consumer advisory. menus had disclosure foot |
| 2016-11-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several items wet nested. items were spread out to finish drying. |
| 2016-11-16 |
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 no date marking on feta block, partial brie wheel, cooked ham, cooked asparagus, small pans of sauces, and pan of cooked potatoes. |
| 2016-11-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed both faucets at 3 compartment sink were leaking above and also saw that pipes under sink were leaking. |
| 2016-09-30 |
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 several dry good containers and squeeze bottles throughout not labeled. cdi by either discarding or labeling. |
| 2016-09-30 |
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 tightly covered deep container of shrimp 57f in walk in cooler and asparag |
| 2016-09-30 |
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 several items without dates including venison and duck meat with no dates. cdi by labeling.3-501.18 discard the food requiring da |
| 2016-09-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed many food items in tops of prep units on cook line above 45f. see temperature chart. cdi- all items removed from units and placed in walk in cooler to rapidly chill. verific |
| 2016-09-30 |
8 |
6-301.14 post a handwash sign at each handsink. observed several hand sinks without signs. |
| 2016-09-30 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p observed employee health policy missing information on when employees are allowed to return to work. cdi by discussion- emailed copy of complete employee hea |
| 2016-05-27 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. no papertowels in dispenser at handsink in front of the proteins walk in cooler. cdi- sous chef christopher davis had replaced. |
| 2016-05-27 |
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 . raw pork, cooked asparagus, cooked potatoes, carmelized onions stacked deep in co |
| 2016-05-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. four metal pans stacked wet. all others are dry. continue to work on air drying. |
| 2016-05-27 |
38 |
.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. no employees preparing foods and/ or utensil washing wearing hair restraints. some employees wearing hair clips. cdi- verb |
| 2016-05-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee beverage and phone co-mingled with facility items at prep area. cdi- pic corrected storage. ensure employees use storage area. |
| 2016-05-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. mildew/ mold residue on exterior ledges of ice bin door and prep cooler unit. cleaning is needed. |
| 2016-02-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty fans in walk in cooler. observed cleaning needed to interior surfaces of reach-in coolers. (repeat) |
| 2016-02-25 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several cutting boards scored and disclored. (repeat) |
| 2016-02-25 |
42 |
. • | 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans and equipment wet stacked on drying rack. (repeat) |
| 2016-02-25 |
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 several squeeze bottles of oils and sauces on cook line not labeled as required. cdi-pic to label. |
| 2016-02-25 |
14 |
to 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled wine glasses stored as clean. cdi-pic removed glasses for rewashing. |
| 2016-02-25 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed employee restroom hand sink with low water pressure and fluctuating temperature between 90-97f. *verification required*6-301.12 provide paper towels or approved alternative for hand drying a |
| 2015-10-16 |
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 no date marking on 5 containers of cut melons, 1 container of cooked beets, and 1 container of stock. cdi - all voluntarily discar |
| 2015-10-16 |
23 |
| 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed bar menu missing consumer advisory for steak tartare, steak frites, and gb filet burger. full menus fo |
| 2015-10-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two food service workers working with food and not wearing beard guards. each had full beard. |
| 2015-10-16 |
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 utensils being stored between uses in cylinder of water which measured |
| 2015-10-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a couple wet nested pans. observed employee towel drying one pan. |
| 2015-10-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking 3 compartment sink. pic stated facility repair person is scheduled to come fix that and remove the recently replaced upright cooler. |
| 2015-10-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty fans in walk in cooler. |
| 2015-10-16 |
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 3 hood lights out. |
| 2015-10-16 |
45 |
4-502.11(a) maintain utensils in good repair. observed cracked plastic pan holding food. pan had been repaired with duct tape. pic had it discarded. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. ob |
| 2015-07-29 |
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 one pan of clams without tag. cdi - voluntarily discarded. |
| 2015-07-29 |
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 sliced ham, cooked sausage, cooked strip steak. cdi - voluntarily discarded. 3-501.18 discard the food requirin |
| 2015-07-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed lunch and dinner menus with some errors in the printed consumer advisory. vr - verification required - w |
| 2015-04-09 |
45 |
4-501.11 maintain equipment in good repair. observed hand towel dispenser not operational. |
| 2015-04-09 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed mint and garnishes exposed to customer seating at bar. cdi- removed |
| 2015-04-09 |
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 observed cooked sausage, cooked potatos and cut brie not date marked. cdi- date marked |
| 2015-04-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked brussel sprouts, sausage, and cut brie above 50 f. cdi- removed to flash cool |
| 2015-04-09 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed partially cooked eggs in cold hold drawer to be finished undercooked when ordered. cdi- procedure changed these will b |
| 2015-04-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slight mold in ice machine and in soda nozzles at bar and can opener. cdi- removed to clean |
| 2015-04-09 |
12 |
3-202.18 obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -pf observed multiple small containers of various shellstock with no tags. cdi- found and placed with stock no comingling |
| 2015-04-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored with clean plateware. cdi- removed |
| 2014-12-08 |
1 |
2-103.11 (a)-(l)person-in-charge shall oversee proper cooling of tcs foods, proper sanitization of utensils and handwashing. observed food safety manager to fail to observe or correct these violations during the inspection. |
| 2014-12-08 |
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. observed one food employee glove hand raw mussels then return to handling |
| 2014-12-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing. observed hand sink in kitchen blocked by pallet with heavy equipment. vr |
| 2014-12-08 |
12 |
3-203.12 record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. observed shellstock tags in product with date last product used already recorded on tag. cdi- instruction provided |
| 2014-12-08 |
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 chicken stock in large high volume plastic container in walk in cooler at 49 f(cooling from yesterday). cdi- discarded |
| 2014-12-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed butter, cooked potatos and cheese at 48 f, overfilled in tops of prep units. cdi- product removed to cool |
| 2014-12-08 |
9 |
3-201.11(a) obtain food from sources that comply with law. observed rop pearl onions in walk in cooler. pic unable to provide any source documentation. cdi- pic discarded |
| 2014-12-08 |
27 |
facility has rop and sous vide equipment onsite and no approved variance or haacp. did not observed equipment in use. |
| 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 chicken stock and quasi glaze in walk in in high volume plastic container cooling. cdi procedure changed |
| 2014-12-08 |
35 |
3-302.12 label working containers of food with common name of the food unless food is unmistakably recognized. observed sugar and flour containers unlabeled. cdi- labeled |
| 2014-12-08 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed pic unable to produce test strips for dish machine. vr |
| 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 multiple cooked tcs foods not darte marked including quiche, beef, duck and cooked vegetables. cdi- date marked or discarded3-501.18 discard |
| 2014-07-10 |
1 |
2-102.12 maintain pic with food safety certification. observed pic without food safety certification. bartender has certification but no oversight over kitchen staff or food. other than raw garnishes and ice at bar. instruction provided |
| 2014-07-10 |
6 |
2-301.14 wash hands in betwen working with raw proteins and ready to eat foods and before donning gloves. observed multiple employees donning gloves without washing hands. did not observe one food employee whom jsut prepped raw ysters wash hands before cu |
| 2014-07-10 |
7 |
3-301.11 do not allow bare hand contact of ready to eat foods. observed food employee bare hand shucking oysters. observed salad chef bare hand preparation of salads. observed bare hand cutting of raw vegetables by another food employee. observed bartende |
| 2014-07-10 |
13 |
3-302.11 seperate ready to eat foods and raw proteins during preparation. observed raw chicken on rear preparation table next to raw prepared vegetables. cdi- separated |
| 2014-07-10 |
16 |
3-401.11 cook raw animal foods to final cook temperature according to food code requirements upon initial heating. observed partially cooked pork chops. pic stated they were initially cooked to 130 f. then cooled and reheated when ordered to 165 f. facili |
| 2014-07-10 |
20 |
3-501.16 cold hold opened, ready to eat tcs foods at 45 f or colder. observed cold held chorizo, ham sandwhich foods, quiche like foods and cut leafy greens above 48 f in multiple prep units. cdi- discarded or reoved to flash cool |
| 2014-07-10 |
22 |
3-501.19 maintain written procedures when using tphc to protect tcs foods. obseved berrnaise sauce at 89 f not under temperature control. cdi- placed on tphc ; template given |
| 2014-07-10 |
27 |
8-201.13 maintain mchd approved haccp plan for rop of raw, uncooked foods. observed multiple rop packages of raw proteins and cheese and facility has no approved haccp plan. repeat violation facility required to stop all rop as a result of october 2013 in |
| 2014-07-10 |
37 |
3-305.11 store foods above floor. observed lobster in cardboard box on floor in walk in cooler. cdi- removed from floor |
| 2014-07-10 |
21 |
3-501.17 date mark opened, ready to eat, tcs foods. observed two logs of cooked beef and chciken liver patte not date marked, 2-3 days from being made. cdi- date marked |
| 2014-01-03 |
13 |
. 3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be stored according to final cook temperatures. observed raw beef stored over cooked duck in oyster walk-in cooler. cdi pic relocated raw beef and cooked duck. |
| 2014-01-03 |
8 |
6-301.14 handwashing signage - c. replace missing sign lost during cleaning at dish machine handsink. new sign put up. |
| 2014-01-03 |
12 |
3-203.12 shellstock, maintaining identification - pf. the date when the last shellstock from the container is sold or served shall be recorded on the tag or label. tags and labels shall be kept in chronological order correlated to the date recorded on the |
| 2014-01-03 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed slightly soiled slicer, a few dishes with caked on food debris, and one food storage bin greasy |
| 2014-01-03 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be kept in chemical sanitizer or stored away for laundering. observed wet wiping cloths on counter, underneath a cutting board, and inside a metal pan of food in the cooler. |
| 2014-01-03 |
26 |
7-102.11 common name-working containers - pf. toxic chemicals in containers shall be clearly and individual labeled correctly. observed a bottle of unlabeled windex by the bar, and unlabeled bottle water. cdi pic labeled during inspection.7-204.11 sanitiz |
| 2014-01-03 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. equipment shall be maintained in a state of good repair. observed cracked door handle gaurd for reach-in cooler, split and damaged gaskets in undercounter cooler. |
| 2014-01-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf and rte foods that is held in the facility for more than 24 hours shall be dated the day opened or prepared. observed goat cheese, blanched |
| 2013-10-08 |
30 |
8-103.11 documentation of proposed variance and justification - pf. a variance must be granted by the state for any specialized processes described in rule 8-103.11. observed no variance for rop. facility is directed to immediately discontinue this proces |
| 2013-10-08 |
27 |
3-502.11 variance requirement - pf. observed facility using rop (reduced oxygen packaging) extensively, for cooked as well as raw foods. facility has no variance for this specialized process. facility is directed to discontinue rop immediately and to not |
| 2013-10-08 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. observed menu is missing complete disclosure. vr - will return thursday october 17 to ensure corrections have been made on menu. |
| 2013-10-08 |
1 |
2-102.12 certified food protection manager - c. ensure certified food protection manager is on duty at all times by january 1, 2014. observed no documentation for employees inside facility today. |
| 2013-03-27 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. certified manager must be in place by january 1; 2014. |
| 2013-03-27 |
2 |
2-201.11. employees shall understand when to report illnesses; symptoms and exposure and pic shall understand when to allow ill employees to return to work. employee health policy is in place but more review would be good. continue educating. new handout |
| 2013-03-27 |
12 |
3-203.12. the date when the last shellstock from the container is sold or served shall be recorded on the tag or label and the tags shall be kept in chronological order and retained for at least 90 days. observed tags saved but no dates on them. corrected |
| 2013-03-27 |
18 |
3-501.14. cooked tcs foods shall be cooled from 135f to 70f within 2 hours and from 70f to 45f or below within an additional 4 hours. observed large pot of onion soup at 57f; large foil-covered pan of cooked short ribs at 46f-47f; and small covered pan of |
| 2013-03-27 |
23 |
3-603.11. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed incorrectly worded reminder. new menus with corrections are currently being printed. |
| 2013-03-27 |
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 rte tcs foods were date marked; but don't forget opened dairy products and pans of cooked foods such as short ribs |
| 2013-03-27 |
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 reduced oxygen packaging (rop); facility rop's raw and cooked beef; pork; lamb; a |
| 2013-03-27 |
31 |
3-501.15. cool foods vented or uncovered; in shallow pans; and/or with ice sticks so that cooling time/temperature parameters are met. observed large vat of onion soup and covered pans of cooked foods in walk in cooler - items did not cool in time. see a |
| 2013-03-27 |
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 |
| 2013-03-27 |
45 |
4-501.11. maintain equipment in good repair. observed split gasket at upright cooler; several coolers with rusted racks inside; and several lights out in kitchen. |
| 2013-03-27 |
27 |
3--502.11. facility is using specialized food processes that have not been approved by the regulatory authority. observed no variance for rop - reduced oxygen packaging - which is used very extensively in this facility. observed no variance for curing or |
| 2012-12-03 |
12 |
maintain guarantee of parasite destruction (letter of guarantee) for any fish other than tuna that is served raw or undercooked. see 3-402.11. facility serves wild salmon cooked to order. corrected by instruction. |
| 2012-12-03 |
45 |
keep equiopment in good repair and proper adjustment. see 4-501.11. observed broken handle guards; rusted cooler racks; and split gaskets. |
| 2012-12-03 |
34 |
obtain thin probe thermometer for measuring temp of thin foods. see 4-302.12. observed no thin probe thermometer available. corrected by instruction. |
| 2012-12-03 |
30 |
obtain variance for specialized processing (vacuum packaging; sous vide). see 8-103.11. facility has no variance for vacuum packaging and for possible future sous vide cooking. |
| 2012-12-03 |
27 |
facility shall apply for a variance for vacuum packaging. see 3-502.11. facility vacuum packages raw and cooked meats and raw and cooked fruits and vegetables. apply for variance after variance committee begins acceping applications. |
| 2012-12-03 |
23 |
include complete consumer advisory on menu for any animal foods which are served raw or undercooked. see 3-603.11. observed missing disclosures and incorrectly worded reminder on menu. facility was told they may submit menu revisions to ehs for review bef |
| 2012-12-03 |
21 |
date mark rte tcs foods if they will be held for more than 24 hours. see 3-501.17. observed half and half and cut lettuce not properly date marked. corrected by instruction. |
| 2012-12-03 |
20 |
maintain colf tcs foods at or below 45f at all times. see 3-501.16(a)(2)and(b). observed butter at 63f-66f; cut lettuce at 57f; and potato slices at 43f-57f. corrected by rapidly rechilling or voluntarily discarding. |
| 2012-12-03 |
12 |
the date when the last shellstock from the container is sold or served shall be recorded on the tag or label. pf see 3-203.12. observed tags stored in order but without date of last use recorded on each tag. corrected by instruction. |
| 2012-12-03 |
8 |
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. see rule number 6-301.14. observed some hand sinks without signage. |