| Violation Date |
Code |
Description |
| 2018-11-27 |
45 |
4-501.11 maintain equipment in good repair. observed walk in shelving cracking in main walk in. observed plastic covers for speed racks torn in several areas. |
| 2018-11-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some wet stacked pans stored as clean. cdi: items separated and rewashed through dish machine. |
| 2018-11-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed fleming's potatoes cooling upon arrival for 1 hour and 50 min. product was |
| 2018-11-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tuna above 45f in prep top. item was overstacked. cdi: tuna voluntarily discarded. all other items in facility were 45f and below. |
| 2018-11-27 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce over ready to eat foods. |
| 2018-11-27 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p through discussion, employees are not aware of foodborne illnesses and symptoms or where to find the information provided by the facility. per pic, facility d |
| 2018-06-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed beef carpaccio being stored on shelf above ready-to-eat blueberries in reach-in cooler. cdi: pic switched storage order to have carpaccio on bottom. |
| 2018-06-11 |
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 romaine lettuce cooling at a rate of zero and mixed greens raising in temperature in salad station cooler drawers. cdi: lett |
| 2018-06-11 |
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 bearnaise butter and chili butter in walk-in cooler without make dates. butter had been cut from frozen batch today and today's dat |
| 2018-06-11 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towel dispenser not working at dish machine. cdi: fixed during inspection. |
| 2018-06-11 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed new menus with an asterisk by halibut menu items. pic and employees stated halibut is never served under |
| 2018-06-11 |
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 ice scoop with handle submerged in ice at bar ice well. |
| 2018-06-11 |
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 time stamp on ste |
| 2018-03-22 |
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. repeat observed dust build-up on ceiling vent in dry stor |
| 2018-03-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed in the cracks and crevices of the pantry cooler drawer. |
| 2018-03-22 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf repeat observed herbed butter cooling in walk-in cooler while stacked with lids. bu |
| 2018-03-22 |
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 observed container of steak butter w |
| 2018-03-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed large chunk of butter that had been placed at prep top for cold holding where butter was sticking out well above the chill line. butter measured above 45f. cdi: butter had recen |
| 2018-03-22 |
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 observed lime tomato sauce cooling at a rate of 0.015 deg/min, herb butter at 0.07 deg/min, risotto at 0.09 deg/min (risotto c |
| 2018-03-22 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed employee take seabass out of oven for ehs to take a final cook temperature. seabass measured 135f. employee was unsure |
| 2018-03-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat observed several dishes being stored by dish machine with debris and residue. observed container of spoons being stored as clean with debris left on the |
| 2018-03-22 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed, uncut onions being stored directly on top of ready-to-eat cut onions in cooler drawer. cdi: ehs advised pic to store onions separately. |
| 2018-03-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee go to hand sink to pour water over fish to steam cook in the oven. cdi: ehs explained to pic that water may never be obtained from hand sinks. pic stat |
| 2017-11-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several dishes by cook line and on clean rack by dish machine with debris left on plates and bowls. cdi: pic removed dishes to be rewashed. |
| 2017-11-07 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf observed employee cutting butter and placing it into bowl on top of oven with bare hands upon arrival. cdi: employee noticed ehs and washed hands and donned gl |
| 2017-11-07 |
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 observed shrimp cooling in walk-in at a rate of 0.07 deg/min. observed sauce for mac-n-cheese cooling in ice baths on the coun |
| 2017-11-07 |
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 mac-n-cheese sauce cooling in ice baths on the counter upon arrival. ehs t |
| 2017-11-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed several employees cutting and preparing food on back prep tables without hair restraints. |
| 2017-11-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build-up on the walk-in cooler fan covers. |
| 2017-11-07 |
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 ceiling vent with heavy dust build-up in the dry |
| 2017-04-11 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed rubber spatulas to be worn and cracked in several places. cdi: |
| 2017-04-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth stored on counter. cdi: wet cloth taken to dirty laundry. |
| 2017-04-11 |
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 baked potatoes sitting on counter upon arrival for inspection at 117f. pic |
| 2017-04-11 |
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 baked potatoes sitting on counter upon arrival for inspection at 117f. pic stated that they had been sitting there for 40 mi |
| 2017-04-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored over ready to eat lobster. cdi: lobster moved to a higher shelf. |
| 2017-04-11 |
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 2 employees wash hands and recontaminate hands by turning off faucet with bare hand. cdi: |
| 2017-03-14 |
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 blue cheese olives held on |
| 2017-03-14 |
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 blistered tomatoes cooling while covered and in a deep container in walk i |
| 2017-03-14 |
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 employee rinse dirty dishes, then put away clean dishes severa |
| 2017-03-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying dishes off, then stacking them as clean. cdi: employee directed to discontinue this practice and allow items to air dry before stacking. observed wet |
| 2017-03-14 |
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 tongs stored within splash zone of handsink at server station. cdi: ton |
| 2016-09-15 |
42 |
4-904.13 preset tableware - c preset tableware shall be protected, take away or cleaned and sanitized before use. -.5- |
| 2016-09-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on the counter in the kitchen. keep in sanitizer between uses. -.5- |
| 2016-06-20 |
54 |
6-303.11 the light intensity shall be: (c) at least 50 ft candles at a surface where a food employee is working with food or working with utensils. observed front service line to be less than 50 foot candles. -0 points- |
| 2016-06-20 |
42 |
4-901.11(b) after cleaning and sanitizing , equipmentand utensils: (b) may not be cloth dried. observed employee drying dishes out of dishwasher with cloth. cdi by instruction. |
| 2016-06-20 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed facility does not have parasite letter for scottish salmon but has reminder on menu for consumer advisory. verificati |
| 2016-03-23 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed backflow prevention device damaged in can wash. 10 day verification required. |
| 2016-03-23 |
45 |
4-501.11 maintain equipment in good repair. observed two prep units with gaskets in need of repair. |
| 2016-03-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area near prep station. -0 points- |
| 2016-03-23 |
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 brie and milk products not date marked. prime rib and aujus labeled for 7 days and are between 41-45 degrees should only be label |
| 2015-12-15 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p. observed containers of ranch at 49f from 12pm. cdi containers discarded. |
| 2015-12-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw tuna tartar stored above crab cakes. cdi tuna relocated. repeat. |
| 2015-12-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plates and metal contaienrs soiled with debris. cdi items moved to dish pit for cleaning. |
| 2015-12-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed white bean soup that was hot holding at 109f. cdi item reheated for service. |
| 2015-12-15 |
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 lobster, shrimp, and crab claws that were cooling in reach in drawer, con |
| 2015-12-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths underneat cutting boards. |
| 2015-12-15 |
54 |
6-303.11 there shall be a minimum of 20 foot candles where food preparation and for warewashing. observed bar area lighting below 20 foot candles. |
| 2015-09-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked by rolling rack with dish crates on top. cdi - pic instructed dish washing employee to move rack. -1- |
| 2015-09-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cooked chicken legs stored in low boy drawer between raw lobster tails, raw shrimp and raw sea bass. cdi - pic moved cooked chicken to back corner so that raw fish cannot drip on t |
| 2015-09-30 |
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 sea bass, wrapped sirloin and other meats date marked in the raw state and while still in origin |
| 2015-09-30 |
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 herb butter made at 11 am cooling in deep portions with a tight lid at 59f |
| 2015-09-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed water leaking in the bottom of the prep cooler/low boy. find the source and remedy the leak. -0- |
| 2015-09-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes dried out with hand towel. use pyramid stacking or other method to facilitate air drying. do not dry dishes with hand towel. 4-903.11 store cleaned equipment, utensi |
| 2015-09-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked lobster tail from 11 am at 53f. cdi - lobster tail placed in walk in to cool. repeat -3- |
| 2015-09-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed bacterial growth on lid of ice bin near soda dispenser. cdi - employee cleaned lid. repeat -1- |
| 2015-09-30 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at pre-rinse sink under counter in dish room. repair. -0- |
| 2015-09-30 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed handsink in employee restroom needing cleaning around knobs. clean. -0- |
| 2015-09-30 |
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 buildup on wall under pre-rinse at dish machine. |
| 2015-09-30 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed utensils stored with the handles down. keep handles up when utensils are stored in upright containers. -0- |
| 2015-05-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed underside of drink machine soiled with debris. repeat. |
| 2015-05-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed hanger steak, ahi tuna tacos, and salmon stack on dinner and bar menu that are undercooked without an as |
| 2015-05-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed butter and sour cream in an improper ice bath above 50f. cdi more ice added. observed back walk in unit holding au jus, horsharadish sauce, raw calamari, truffle butter, blue c |
| 2015-05-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed serving bowls and plates with food debris. cdi items moved to dish for cleaning. repeat. |
| 2015-05-21 |
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 mussels, under new menu, that were not dated when container |
| 2015-05-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on prep surface and employee eating over prep area where clean utensils stored. |
| 2015-01-21 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee handle raw beef then handle cooked rte food with same gloves. cdi gloves changed and hands washed. 3-302.11(a) separate raw animal foods fro |
| 2015-01-21 |
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 handle garnish with barehands. cdi items discarded. |
| 2015-01-21 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf. observed earliest salmon letters were from 2012. facility shall update letters yearly. verification required. |
| 2015-01-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plates and serving bowls soiled with debris on drying rack. cdi items moved to sink for cleaning. |
| 2015-01-21 |
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 anchovies, lettuce, lettuce wedges, preportioned lettuce tomatoe and onion, and noodles not dated. cdi items dated and discarded. |
| 2015-01-21 |
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 seared lemon wedges, butte |
| 2015-01-21 |
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 for restaurant week do not have filet mignon without a consumer advisory. verifcation required. |
| 2015-01-21 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf. observed |
| 2015-01-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed ice scoop holder and underside of drink machine soiled with debris. |
| 2014-08-19 |
37 |
3-307.11 miscellaneous sources of contamination - c. protect food from contamination sources not specifically noted by code. observed facility storing food containers in direct contact with other rte foods in prep unit. |
| 2014-08-19 |
27 |
3-502.12 reduced oxygen packaging, criteria - p,pf. 3-502.12 obtain health dept approval for the haccp plan required for on site reduced oxygen packaging. -p/pf . observed facility cool cream spinach, cream corn, chili sauce, french onion soup, and cream |
| 2014-08-19 |
22 |
3-501.19 time as a public health control - p,pf. 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 disc |
| 2014-08-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 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 bag of lettuce tha |
| 2014-08-19 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed bar handsink with ice stored inside and dish machine handsink blocked by rack. cdi items move |
| 2014-03-25 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. raw foods shall be stored according to their final cook temperature. observed par cooked prime rib stored above rte food in the cooler. cdi item moved to the bottom of the s |
| 2014-03-25 |
16 |
3-401.11 raw animal foods-cooking - p,pf. foods shall be cooked to their final cook temperature. observed par cooked tuna in facility without prior approval from regulatory authority. cdi tuna discarded par cooking application left if facility wants to co |
| 2014-03-25 |
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 meat slicer and bar spray nozzle soiled with residue. cdi utensils broken down for cleaning. |
| 2014-03-25 |
22 |
3-501.19 time as a public health control - p,pf. foods that are held on time should have documentation of written procedures. observed bernaise sauce that was held out on time and no written procedures. cdi left tphc handout that is filled out during insp |
| 2014-03-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods that are held in the facility more than 24 hours shall be date marked. observed cooked onions and half and half in facility with |
| 2013-09-30 |
22 |
3-501.19 time as a public health control3-501.19 when time as a public health control is being used, ensure proper procedures are followed. foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control, after |
| 2013-09-30 |
17 |
3-403.11 reheating for hot holdingensure that all time/temperature control for safety(tcs) foods made in house are properly reheated to 165 f within 2 hours.observed multiple tcs sauces not heated to 165 before added to hot holding.cdi- reheated above 170 |
| 2013-09-30 |
12 |
3-402.11 parasite destructionrules require letters of parasite destruction for fish offered undercooked.observed facility has no letter for swordfish and partial letter for salmon.vr |
| 2013-03-21 |
23 |
a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed t |
| 2013-03-21 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed opened cut leafy greens not date marked and a few tcs cooked foods out of date(discarded). cdi- corrected through instruction |
| 2013-03-21 |
6 |
(a) after touching bare human body parts other than clean hands and clean; exposed portions of arms; p (b) after using the toilet room; p (c) after caring for or handling service animals or aquatic animals as specified in ? 2-403.11(b); p(d) except as spe |
| 2013-03-21 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-03-21 |
1 |
rules require food facility have a pic(person in charge); with food safety certification and active managerial control present whenever facility is operating. observed pic had no food safety certification. cdi- corrected through instruction; will become m |
| 2012-12-27 |
12 |
rules require : (3) aquacultured fish; such as salmon; that:(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 live paras |
| 2012-12-27 |
22 |
rules require all tcs foods stored using time as a public health control must have written procedure for each item. observed facility has tilt form for bernaise sauce but no written procedure for butter. cdi- facility must produce written procedure and co |
| 2012-12-27 |
2 |
rules require food employees understand health risks in food code. observed employees do not. cdi- corrected through instruction. |