| Violation Date |
Code |
Description |
| 2018-12-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wiping cloths were being stored on prep surfaces while wet. 0 points.general note: it took several trials before the hot water dish machine reached a minimum of 10 internal temp. suggested t |
| 2018-12-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. shelled eggs that were just delivered by the delivery truck were left on the ground in a rainy atmosphere. temperature on eggs were < 45. |
| 2018-12-28 |
33 |
3-501.13 use approved thawing methods. observed ham/turkey thawing inside of stand still water. ensure that foods thawing in water, thaws in water that is free flowing. 0 points. |
| 2018-12-28 |
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 cooked chicken that was going through the cooling process was cooling on speed rack |
| 2018-12-28 |
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 sliced tomatoes, cooked pasta noodles and other tcs products were stored inside of cold hold units without date marks. also observed several |
| 2018-12-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed minor mold build up along interior of the ice machine chute. cdi- pic cleaned ice machine during the course of the inspection. repeat -1.5 points. no |
| 2018-12-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw eggs were being stored above asparagus in the 2 door tall reach in unit. cdi- food items were rearranged as needed for compliance.3-302.11(a) separate unwashed produce from ready-to-eat |
| 2018-12-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for hand washing .-pf food employee was using hand sink to rinse off produce. cdi- pic educated food employee on violation and berries were rinsed at a prep sink. - 1 point.6-301.14 handwas |
| 2018-09-24 |
8 |
6-301.14 handwashing signage - c hand washing signs were missing on both bar hand sinks. install hand washing signs as needed. 0 points. |
| 2018-09-24 |
12 |
3-203.12 retain tag on the bag of shell-shock 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 shell stock tags for mussels were being stored in zip lock bag scram |
| 2018-09-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed minor mold buidluip along interior of the ice machine chute. cdi- pic cleaned ice machine during the course of the inspection. repeat -1.5 points. 4-5 |
| 2018-09-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p several foods(listed in temp. chart) were cold holding above 45 degrees in reach in/ flip top unit. foods that were stated to be in damaged refrigeration over night was voluntarily disca |
| 2018-09-24 |
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 facility is doing good with date-marking. however ehs observed tomatoes basil and chicken stock located i |
| 2018-09-24 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee work in and out of walk in cooler and touch trash can with same gloved hands prior to food prepping. gloves were changed but hands were not washed. cdi- pic educa |
| 2018-09-24 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door of the facility opened while food prep was occurring without a self-closure, screen or air curtain installed. keep door closed or install necessary equipment |
| 2018-09-24 |
38 |
2-303.11 prohibition-jewelry - c/2-402.11 effectiveness-hair restraints - c observed food employee prepping food without hair restraints and also observed an employee wearing a watch. 0 points. |
| 2018-09-24 |
40 |
3-302.15 wash fruits and vegetables prior to use. fruits stored in the cold hold unit prior to prep still contained stickers on them. other fruit stored near flip top unit contained stickers on them. -.5 points. |
| 2018-09-24 |
45 |
4-501.11 good repair and proper adjustment-equipment - c flip top/ reach in along is damaged and caused foods to be discarded due to being temperature abused. refrain from using equipment until servicing is done. - 1 point.general comments: ensure that ti |
| 2018-09-24 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed facility cooling lettuce and tomatoes inside of dense containers, fully wr |
| 2018-02-27 |
53 |
6-501.12 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 cleaning needed over cook line in kitchen. |
| 2018-02-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2018-02-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine in need of cleaning. |
| 2017-11-21 |
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 stored in 90 degree water on prep table. cdi moved to stove t |
| 2017-11-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2017-11-21 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee cracking raw eggs and go back to working with ready to eat foods without handwash between glove change. cdi instructed employee on proper handwash procedure and employee w |
| 2017-11-21 |
45 |
4-501.11 maintain equipment in good repair. observed numerous torn gaskets throughout facility . repeat. |
| 2017-09-13 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets throughout facility in need of replacement. |
| 2017-09-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken , chicken salad, romaine lettuce in prep unit 4 above 45 degrees . cdi discarded products. |
| 2017-05-10 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed coating on floor degrading exposing porous concrete floor underneath. -0 points- |
| 2017-05-10 |
45 |
4-501.11 maintain equipment in good repair. observed two gaskets on refrigerated drawer unit and one gasket on salad prep unit 4 in need of replacement . -0 points- |
| 2017-05-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous knives on magnetic strip stored as clean with visible food debris. cdi took to rewash. |
| 2017-02-17 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed vent over dish machine with heavy buildup of dust and grease and in need of cleaning. -0 points- |
| 2017-02-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf consumer advisory on menus currently in use missing items such as smoked salmon and ahi tuna on several menus . |
| 2017-02-17 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken taken out of oven to pull at 151 degrees. cdi put back in oven and temperature measured at 168 degrees. see |
| 2017-02-17 |
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 shellfish tags without sale date recorded on tag p |
| 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 smoked salmon on dinner , lunch and gluten free menus with no asterisk linking to consumer advisory. r |
| 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 milk , cream , and skim milk with no labels in front bar area. cdi labeled products . also observed brie and goat cheese greater |
| 2016-11-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2016-11-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on pans stored as clean. cdi took to rewash. |
| 2016-11-16 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed ladies room missing covered receptacle. -0 points- |
| 2016-11-16 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed most of cutting boards in kitchen on prep uni in need of replacement or resurfacing.4-501.11 maintain equipment in good repair. observed nu |
| 2016-08-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - .0 pts - observed cleaning needed on shelving in dry storage, walk in cooler, and outdoor cooler. observed cleaning needed on lower portions of prep table |
| 2016-08-15 |
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 - 0 pts - observed noodles being portioned without fully cooling down. ensure that |
| 2016-08-15 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed smoked salmon reading ready to eat but not fully cooked. if product is not fully cooked a consumer advi |
| 2016-08-15 |
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 - repeat - time stamp missing on sal |
| 2016-08-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - observed sandwiches, tomatoes, and cheese reading 51-55f. cdi - items voluntarily discarded. |
| 2016-08-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - repeat - slicer observed with build up. slicer not being properly washed, rinsed, and sanitized. only using sanitizer. observed soiled equipment in storage t |
| 2016-05-16 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed employee crack eggs and work with ready to eat food without changing gloves and washing hands. tomatoes and other items added read 135f. cdi- gloves |
| 2016-05-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf -0 pts - cleaning needed on slicer and can opener. items stored as clean. cdi- items re-cleaned. |
| 2016-05-16 |
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 - one pan of noodles should of been discarded 5/15. / observed some labeled with date of prep and disca |
| 2016-05-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - shelving cleaning needed in walk in cooler (indoor and outdoor), gaskets, exterior of microwave, and prep tables. |
| 2016-05-16 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - observed several torn gaskets. replace.4-502.11(a) maintain utensils in good repair. - 0 pts - observed containers that are cracked. replace. |
| 2016-05-16 |
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 - repeat - observed no times on hol |
| 2016-02-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - large container of melons read 48f. milk, half and half, and other dairy products in bar reach in cooler read 47-49f. cdi- product voluntarily discarded. |
| 2016-02-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - repeat - observed eggs stored above ready to eat foods in two areas of upright reach in and in make top reach in. cdi - eggs moved to different location. assess and re-train staff on prop |
| 2016-02-22 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - 0 pts - pic states that poached eggs are being cooked to 140f and cooled then reheated. cdi- pic voluntarily discarded produc |
| 2016-02-22 |
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 product in low boys not dated and being dated during inspection. tcs ready to eat foods on make tops (brie, ham, pesto, e |
| 2016-02-22 |
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 - 0 pts - observed employee go from soiled to clean dishes without washi |
| 2016-02-22 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - repair small bar reach in. / observed several gaskets torn. replace4-502.11(a) maintain utensils in good repair. - 0 pts - remove any cracked, broken, or not easily cleanable utensils from establishmen |
| 2016-02-22 |
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. - 0 pts - recaulking needed on soiled side of dish drain. |
| 2016-02-22 |
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 - 0 pts - observed salad station wit |
| 2015-12-15 |
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. - 0 pts - minor cleaning need on floors under prep tables |
| 2015-12-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - cleaning needed on shelving next to fryers and ovens. |
| 2015-12-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - 0 pts- obserevd 4 containers of mussels stored on the floor. / water dispenser for pitchers is next to hand sink where it can be exposed |
| 2015-12-15 |
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 - 0 pts - observed sandwiches, escargo, and other product not properly labeled. cdi- all product labeled. ensure that product on make unit l |
| 2015-12-15 |
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 - repeat - tomato bisque soup read 55f. soup prepared on 12/14 at 1pm. cdi- product voluntarily discarded. monitor cooling methods t |
| 2015-12-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw fish stored over ready to eat salmon packages. observed raw ground burgers and steak stored on top of ham and above lettuce. cdi- raw fish placed under rte salmon. ham volunt |
| 2015-12-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.- repeat - observed employee beverage stored over bread station and open beverage stored on prep table. cdi- items moved. |
| 2015-09-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverages stored improperly; two over clean utensils and linen, one touching packaged bread and one above food prep table. cdi- removed; inst |
| 2015-09-23 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple food employees donn gloves without hand washing. cdi- instruction provided |
| 2015-09-23 |
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 no tag or bag with container of mussels in bottom of prep un |
| 2015-09-23 |
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 high volume container of cooked potatos cooling at room temperature on prep table at 143 fat 130 f, pic told need to remove |
| 2015-09-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced ham, loose spinach and cut tomatoes above 50 f in prep unit. pic stated prep unit is not operating optimally but facility has not taken steps to protect all tcs food cold |
| 2015-09-23 |
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 container of cooked onions date marked 9-16. cdi- discarded 3-501.17 date mark/label all tcs |
| 2015-09-23 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit not to be cold holding food below 45 f except for certain foods with a bag of ice on them. |
| 2015-09-23 |
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 observed cooked potatos cooling on prep table at room temp for two hours. final tem |
| 2015-09-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths not stored in sanitizer. cdi- removed to sanitizer |
| 2015-09-23 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed no coved baseboards. |
| 2015-09-23 |
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 failure to discard butter o |
| 2015-06-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - spinach read 54f and duck read 49f. these items were stored in make top unit that is not in good working condition. cdi- items discarded. |
| 2015-06-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - quat sanitizer at three compartment sink and in buckets read 100-150 ppm. cdi- sanitizer dispenser was repaired and read 300ppm. buckets were changed. 4-601.11(a) equipment food contact surfaces |
| 2015-06-11 |
31 |
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 - three containers of lobster mix, tuna salad, two containers of chicken, and two containers of tomatoes were tightly covered and i |
| 2015-06-11 |
36 |
. 6-501.111 keep the premises free of insects, rodents, and other pests. - repeat - observed live cockroach at three compartment sink. pic provided pest control receipts. continue to monitor and work with pest control company. |
| 2015-06-11 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - shelving in walk in coolers and freezer, dry storage shelving, and utensil air drying shelving are beginning to rust/oxidize. assess and repair/replaceall food in walk in cooler read 45-47f. walk in co |
| 2015-06-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - minor cleaning needed on dry storage shelving. |
| 2015-06-11 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. - 0 pts - base boards have been removed for proper pest control solutions. base boards must be |
| 2015-06-04 |
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 go from soiled to clean utensils and not wash han |
| 2015-06-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - 0 pts - raw beef stored over sauces. raw eggs stored over lettuce and other rte product. cdi- items were moved to proper storage. |
| 2015-06-04 |
15 |
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 - repeat - some tags were properly dated and others weren't. ensure th |
| 2015-06-04 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p - 0 pts - employees are currently reheating chicken to 111-127f to make it easier to pull chicken and then cooling it. chicken is never reaching a reheat temp |
| 2015-06-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - lettuce (48f) and pasta (51f) in reach in were out of temperature compliance. gasket in door is missing causing warm air to leak in. pic states that items were placed in reach |
| 2015-06-04 |
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 - cooked onions, two pans of beef, chicken, potato patties, and sauces were not labeled. cdi- pic labeled product. 3-501.18 discard the food |
| 2015-06-04 |
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 - upon arrival of inspection quiches |
| 2015-06-04 |
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 - lettuce was tightly covered. lobster portions tightly covered. when coo |
| 2015-06-04 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. - small opening in door leading to outdoor wic. repair. 6-501.111 keep the premises free of insects, rodents, and other pests. - repeat -observed three live cockroaches on the w |
| 2015-06-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - repeat - food in outdoor freezer stored on the floor. cdi- pic placed food on shelf. |
| 2015-06-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - repeat - observed employee washing knife in hand sink. cdi- knife was washed in dish machine. |
| 2015-06-04 |
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. - 0 pts - observed two scoops stored in direct contact with ingredients. |
| 2015-06-04 |
40 |
3-302.15 wash fruits and vegetables prior to use. - .0 pts - observed washed apples with stickers still on it. remove sticker to ensure all parts of the fruit is properly washed. |
| 2015-06-04 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. - 0 pts - base boards have been removed for proper pest control solutions. base boards must b |
| 2015-06-04 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0 pts - dumpster door observed open. maintain door closed at all times. |
| 2015-06-04 |
49 |
5-205.15 maintain a plumbing system in good repair. - 0 pts - observed leak at faucet of three compartment sink. repair. |
| 2015-06-04 |
54 |
6-303.11 intensity-lighting - c - repeat - lighting in walk in coolers (indoor and outdoor) are low. lighting shall be at least 10 foot candles. 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, l |
| 2015-06-04 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - shelving in walk in coolers and freezer, dry storage shelving, and utensil air drying shelving are beginning to rust/oxidize. assess and repair/replace.missing gasket in salad reach in. |
| 2015-06-04 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. - repeat - straws and cups stored under plumbing of hand sink. cdi- manager removed items. do not store any single service |
| 2015-06-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed on shelving next to grill line and salad make top. |
| 2015-03-16 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p - 0 pts - observed an employee donning gloves without washing hands. cdi- employee washed hands before donning new gloves. |
| 2015-03-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - tomatoes held out of temperature control at 76f. tomatoes, sausage, diced ham, lettuce, salmon, liquid eggs, and whole eggs in center make unit read 50-51f. cdi- tomatoes were |
| 2015-03-16 |
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 handling crepes and cooked chicken with bare hands. cdi- crepes and chicken were discarded. |
| 2015-03-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - repeat - observed grapes and ice in two hand sinks. hand sinks shall only be used for hand washing. |
| 2015-03-16 |
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 - 0 pts - some tags were properly dated and others weren't. ensure th |
| 2015-03-16 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p - repeat - observed mold build up in ice machine. cdi- machine cleaned during inspection. |
| 2015-03-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0 pts - four pans of quiche (92f) and one pan of potatoes (130f) were out of compliance. cdi- quiches were discarded and potatoes were reheated to 178f.quiche should be placed on time |
| 2015-03-16 |
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 - repeat - roasted tomatoes, diced tomatoes, milk , pasta portions, onions, and chicken were not properly date marked. cdi- pic properly dat |
| 2015-03-16 |
37 |
. 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - 0 pts - food stored on the floor in the indoor and outdoor walk in cooler and freezer. |
| 2015-03-16 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - repeat - 0 pts - one bucket stored directly on the floor. |
| 2015-03-16 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. - 0 pts - to go boxes stored under hand sink in bar area. cdi- pic removed items. |
| 2015-03-16 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0 pts - dumpster door observed open. maintain door closed at all times. |
| 2015-03-16 |
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. - 0 pts - floor cleaning needed behind the cook line and |
| 2015-03-16 |
54 |
6-303.11 intensity-lighting - c - 0 pts - lighting in the indoor and out door walk in cooler is low. no lighting in outdoor freezer. lighting in walk in coolers and freezers shall be at least 10 foot candles. |
| 2015-03-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - 0 pts - observed one live cockroach and several dead. recommend to increase pest control. |
| 2014-11-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter sitting out at 60f. cdi - the container of butter will be discarded after 4 hours. note: facility will start holding soften butter using tphc procedure. repeat. |
| 2014-11-13 |
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 a food employee cutting tomatoes with his bare hands. the tomatoes are used as garnish but they could be |
| 2014-11-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a sanitizer bucket stored in the handsink. cdi- pic removed sanitizer bucket from the handsink. |
| 2014-11-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pink and black mold buildup inside the ice machine. cdi - cleaned during inspection. |
| 2014-11-13 |
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 foods not date marked: pasta portions (walk in cooler), cooked broccoli and coco van (prep line cooler). cdi - items |
| 2014-11-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabeled spray bottle containing sanitizer. cdi by instruction. |
| 2014-11-13 |
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 several quiches that had been heated early and then stacked and stored |
| 2014-11-13 |
39 |
|3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed a sanitizer bucket stored directly on the floor. cdi- bucket removed from floor. |
| 2014-11-13 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee cell phone stored on a food prep surface. |
| 2014-11-13 |
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 ehs reviewed charts for foods bei |
| 2014-06-24 |
19 |
3-501.16(a)(1) maintain potentially hazardous food (time /temperature control for safety food) ph/tcs food at 135f or above. observed 3 fried potato cakes at 119-130f in bin of cakes under heat lamp. discarded the out of temperature cakes. |
| 2014-06-24 |
1 |
101.11 the permit holder shall be the person in charge (pic) or shall designate a pic and shall ensure a pic is present at the food establishment during all hours of operation. observed pic absent upon arrival. he arrived within 20 minutes of the inspecti |
| 2014-06-24 |
12 |
3-203.12 shellstock shall not be commingled. facility had 2 bags opened and cleaned but the tags were not in the containers. facility could not definitively say what tag was associated with containers. tags must remain with shellstock at all times. |
| 2014-06-24 |
13 |
3-302.11(a) separate raw animal foods in storage, preparation, and display by required final cook temperatures. observed undercooked poached eggs and mussells stored over ready to eat foods in walkin cooler. observed raw trout stored over salmon that is c |
| 2014-06-24 |
14 |
4-501.112 sanitizing rinse water shall be 180f in mechanical warewashing machines. rinse in dish machine on site did not exceed 170f. dish machine is not properly sanitizing per thermal label. dish machine service company is being called today. return vis |
| 2014-06-24 |
16 |
. 3-401.11 (a) (1) heat all parts of tcs foods such as eggs, fish that require cooking to 145f or above for 15 seconds. observed soft poached eggs that had been cooked and cooled. the eggs are reheated for customer order. non-continuous cooking applicatio |
| 2014-06-24 |
21 |
. 3-501.18 food shall be discarded if it exceeds the temperature and time combination or is in a package that is not date marked. observed louis dressing and cajun remoulade date marked with day greater than 7 days. both were discarded. |
| 2014-06-24 |
22 |
3-501.19 if and when tcs foods are held using time as a public health control (tphc) without temperature control, written procedures shall be provided. provide written procedures for sauces under tphc. chart is provided with times made and when to discard |
| 2014-06-24 |
37 |
6-404.11 dented cans shall be segregated from other merchandise to return for credit or discard. observed 2 severly dented cans. |
| 2014-06-24 |
47 |
4-602.13 nonfood contact surfaces shall be kept clean. observed dust and buildup on walkin cooler fans. clean. |
| 2014-06-24 |
53 |
6-501.12 physical facilities shall be cleaned as often as necessary to keep them clean.clean wall at dish machine where there is mold buildup. |
| 2014-06-24 |
20 |
3-501.16(a)(2) and (b) maintain all cold time/temperature control foods at 45f or below. observed prep unit holding foods at 48-54f. ambient temperature of unit was 52f. foods voluntarily discarded: ham crossants, smoked salmon, risotto and poached eggs. |
| 2013-12-31 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. observed raw shell eggs stored above cooked chicken and melon inside 2 door upright cooler on back line. cdi - eggs relocated. |
| 2013-12-31 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. properly date mark tcs rte foods which will be held in facility for more than 24 hours after opening or preparation. observed some items not da |
| 2013-12-31 |
35 |
3-302.12 food storage containers identified with common name of food - c. except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their |
| 2013-12-31 |
12 |
3-203.12 shellstock, maintaining identification - pf. leave tag on shellstock container until container is emptied. record directly on the tag the date the last shellstock from container is sold or served, then file dated tags in chronological order and k |
| 2013-12-31 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and remind |
| 2013-12-31 |
53 |
6-501.12 cleaning, frequency and restrictions - c. dust ceilings above kitchen cook areas. |
| 2013-12-31 |
39 |
3-304.14 wiping cloths, use limitation - c. store damp wiping cloths between uses in container of sanitizer. observed one damp cloth stored on top of cutting board on side cooler where salads are prepared. |
| 2013-12-31 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed many split and broken gaskets throughout. pic showed me work order from supplier plus email indicating that gaskets were being manufactured for installation end of the week. |
| 2013-12-31 |
34 |
4-302.12 food temperature measuring devices - pf. thin-probe thermometer required for measuring temperatures of thin foods such as cut leafy greens. discussed with chef. vr - will return 1-9 to ensure compliance. |
| 2013-03-19 |
53 |
6-501.11-physical facilities shall be maintained in good repair observed numerous torn gaskets in reach-in coolers. |
| 2013-03-19 |
42 |
4-903.11-ensure proper equipment storagae. observed ice paddle stored in direct contact with shelving in walk-in cooler. cdi-ice paddle was cleaned and sanitized. recommend wrapping ice paddles in plastic wrap. |
| 2013-03-19 |
26 |
7-102.11-working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed unlabeled and mislabeled spray |
| 2013-03-19 |
23 |
3-603.11-provide a reminder and disclosure for the breakfast menu. observed no reminder and disclosure on breakfast menu. cdi-instruction given. dinner menu does have the reminder and disclosure at the bottom of the menu. |
| 2013-03-19 |
4 |
2-401.11-an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection |
| 2012-12-10 |
23 |
consumer advisory shall include proper disclosure and reminder as specified in code. observed proper disclosure was missing on menu. corrected by instruction. |
| 2012-12-10 |
8 |
all handwash stations shall be supplied with neccessary hand drying supplies. observed one hand sink without towels supplied. corrected. |
| 2012-12-10 |
21 |
date marking of ready-to-eat (rte); time/temperature required for safety (tcs) foods shall be compliant with 3-501.17 of nc food code. observed some date marking initiated; but not complete. observed cooked chicken and several prepared foods not date ma |
| 2012-12-10 |
26 |
poisonous or toxic substances shall be stored where they cannot contaminate food; equipment or utensils. observed stainless steel cleaner left of food rack above food storage. corrected. |
| 2012-12-10 |
6 |
re: 2-301.14 when to wash in nc food code. employee shall wash hand before donning gloves. employee shall wash hands as often as necessary to remove contamination from hands to prevent cross contamination when changing task. observed employee beginning |
| 2012-12-10 |
39 |
sanitizing solutions; in use for storing wiping cloths; must comply with concentration requirements of labeled chemical. observed wiping cloth in solution measuring less than 100ppm quat ammonia. label rate requires 200ppm quat ammonia concentration. c |
| 2012-12-10 |
43 |
protect single service items by use of plastic shipping bags or inverting on clean surfaces. observed trasys not inverted were collecting debris. corrected |
| 2012-12-10 |
37 |
food shall be protected from contamination originating from premises. observed cooling chicken placed under ventilation fixture presenting dust/residue. corrected. |
| 2012-12-10 |
2 |
provide an employee health policy compliant with nc food code section 2-201.11. rehs provided written guidance/sample form. permit holder is responsible to provide notification of policy to employees; and educate. cdi. |