| Violation Date |
Code |
Description |
| 2018-12-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee jacket stored on clean equipment racks.6-303.11 intensity-lighting - c observed walk in cooler with less than 10 foot candles. e |
| 2018-12-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee drinks stored on prep surfaces. cdi drinks were removed during the inspection. |
| 2018-12-19 |
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. observed employees turning the faucet off without a clean barrier after washing hand. observed employ |
| 2018-12-19 |
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 with no parasite destruction letters for raw salmon (served cook-to-order). ensure to maintain parasite destru |
| 2018-12-19 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed boxes of produce stored on beer kegs and beer boxes in the walk in cooler. observed boxes of produce stored above ready-to eat foods in the walk in cooler.3-302.11(a) separate raw |
| 2018-12-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple metal containers, utensils, plates, bowls, and equipment with heavy food debris build up. ensure to increase cleaning frequency. cdi items we |
| 2018-12-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed chicken made the day prior and artichokes without a date mark. cdi chicken and artichoks were dated. repeat violation. points were |
| 2018-12-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed cutting board and food debris stored in the main handsink. establishment has one handsink in the back prep area. cdi cutting board was removed from the handsink |
| 2018-12-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed beer kegs, beer boxes, and food containers stored on the floor of the walk in cooler.6-404.11 segregation and location-distressed |
| 2018-12-19 |
45 |
4-501.11 maintain equipment in good repair. observed 2 tall reach in units with broken/cracked handles. |
| 2018-12-19 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed facility without quat/chlorine test strips. verification required. |
| 2018-12-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-food contact surfaces of slicer, reach in units, and walk in cooler with food debris build up. ensure to increase cleaning frequency. |
| 2018-12-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed large portions of diced tomatoes in a covered plastic container cooling an |
| 2018-08-14 |
39 |
3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil.one dry cloth soiled. |
| 2018-08-14 |
33 |
3-501.13 use approved thawing methods. raw beef was thawing in sitting water in sink. cdi- water turned on. |
| 2018-08-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pfno consumer advisory for house made aioli sauce and ceasar dressing which contains raw eggs. provide in menu. vr. |
| 2018-08-14 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p keesh and sliced ham had a date exceeding 7 day hold window. cdi- discarded.3-501.17(b) commercially |
| 2018-08-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pgarlic butter was recorded above 45f (see chart). product was overstacked. cdi- discarded. |
| 2018-08-14 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p in house made chili was re-heated to 133f. cdi- explained that all re-heats for hot holding must be re-heated to 165f (see chart). chili was placed back on s |
| 2018-08-14 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.some foods in reach in and wic not protected with wrapping/covering. protect food from physical contaminants. |
| 2018-03-08 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pffacility did not have tags in order. cdi- re-arranged to proper order. |
| 2018-03-08 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. ice machine has black build up and is in need of cleaning. |
| 2018-03-08 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pfa cup (with soda nozzles soaking in cup) observed in handsink. cdi- removed. do not place anything in sink. |
| 2018-03-08 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. prep table cutting board scarred and in need of repair/replacement. |
| 2017-10-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust, flour, and other particle build up on equipment throughout the establishment. ensure cleaning is done as often as necessary to prevent build u |
| 2017-10-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several containers, and squeeze bottles with products not easily identified without an identifying label. |
| 2017-10-26 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing at room temperature, on a prep table. ensure approved thawing methods are used. |
| 2017-10-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave fooduncovered to facilitate heat transfer. -pf improper cooing methods observed for items such as cooked onion, garlic oil, and garlic. o |
| 2017-10-26 |
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 observed several food such as beans, cubed tomatoes and spinach without date mark. 3-501.17 ready-to-eat potentially hazardous food (time/te |
| 2017-10-26 |
12 |
3-203.12 retain tag on the bag of shells tock until empty. record date on the tag when the last shells tock from the container is used. store tags in chronological order for 90 days. -pf observed opened bag of mussels stored in prep cooler without proper |
| 2017-10-26 |
8 |
6-301.11 handwashing cleanser, availability - pf observed no soap at hand washing sink at bar area. cdi, soap was provided during inspection. |
| 2017-10-26 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -p observed 2 food employees re-contaminate hands by closing faucet without a protecting barrier. fo |
| 2017-05-30 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf improper cooing observed for multiple items (see # 20). when cutting melons and cheese |
| 2017-05-30 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf spoke with 3 food employees who were not able to communicate entire health policy. cdi- another copy given. explained importa |
| 2017-05-30 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p upon walking into kitchen observed one emoployee making a salad with bare hands. later observed |
| 2017-05-30 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observe employee to |
| 2017-05-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p multiple items held above 45f (see chart). cdi- melons and cheese were just cut and were not properly cooling down (see # 31). melons were in a container with tight-fitting lid and che |
| 2017-05-30 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed 2 wet wiping cloths on prep tables. |
| 2017-05-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting board for main prep table scarred and in need or repairing/replacing. resolve by next inspection. |
| 2017-05-30 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed multiple sl |
| 2016-12-22 |
7 |
3-301.11(b) food employess shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p employee cutting strawberried with bare hands. |
| 2016-12-22 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee with a beard prepping food without a beard guard. |
| 2016-12-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some soiled plates with food debris. cdi- plates taken back to dishwasher. repeat4-501.112(a)(2) for hot water sanitizing temperatures, mechanical war |
| 2016-12-22 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed a knife and some food debris in handwash sink. keep sink clear. |
| 2016-08-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf multiple plates stored as clean were soiled with food debris. cdi- plates taken back to dishwasher. |
| 2016-08-11 |
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 had disclosed shrimp has being offered undercooked. pic stated facility does not offer shrimp u |
| 2016-08-11 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed cut melon along with other non-tcs fruits in a large tub in wic with lid on. cu |
| 2016-08-11 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed heavily scarred cutting boards. replace with new boards.4-502.11(a) maintain utensils in good repair. observed several damaged bin covers. |
| 2016-08-11 |
50 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p no air gap for pipe from dishmachine draining directly into drain. cdi- pic cut pipe to create an air gap. |
| 2016-03-30 |
39 |
3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil. observed several dry wiping cloths soiled. |
| 2016-03-30 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed cut lettuce in reach in unit holding above 45f (see chart). pic stated lettuce |
| 2016-03-30 |
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 cut cheese in front cheese unit holding above 45f. ambient air temperature was taken with thermometer at 44f. pic stat |
| 2016-03-30 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed raw fish stored over raw comminuted beef in freezer. cdi- pic rearranged order.3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. observed |
| 2016-03-30 |
1 |
2-102.12 at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. observed no certified pic at facility. |
| 2015-12-22 |
18 |
3501.14 (a) quickly cool cooked foods within 2 hours from 135f to 70f and within a total of 6 hours from 135f- 45f. -p- observed container dated 12/21 of cooked tomato soup at 51f in the walk-in cooler. cdi-pic discarded, |
| 2015-12-22 |
21 |
3501.17 datemark/label all tcs food that are ready to eat once opened or prepared and held more than 24 hours. -pf- observed facility datemarking, however the day the food is opened or prepared is not being counted. food must be discarded within 4 days |
| 2015-12-22 |
20 |
3501.16 (a)(2) maintain tcs food in cold holding at 45f or less. -p- observed garlic infused oil mixture on shelf at room temperature. cdi-pic discarded |
| 2015-12-22 |
47 |
4601.11(c)/4602.13 keep the equipment clean to avoid build-up of dust, food residue or debris. observed dust build-up on reach-in cooler fan grates. cleaning needed in hard to reach areas, underneath equipment, behind equipment and equipment handles, an |
| 2015-12-22 |
35 |
3501.12 label all working containers of food (oils, spices, salts) except food that is easy to identify. observed several squeeze bottles of sauces, oils, flour, sugar etc. cdi-pic labeled at time of inspection. |
| 2015-09-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal bowls and pans stacked wet. |
| 2015-09-11 |
41 |
general comment 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 on the handle of the oven. when the oven |
| 2015-09-11 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed items in the reach in cooler above 45f. cdi - items were discarded and maintenance was contacted. |
| 2015-09-11 |
12 |
repeat violation 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 tags in the correct order, but they do no |
| 2015-03-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found numerous items being held above 45 f in two coolers; salad prep cooler and upright refrigerator. internal thermometers showed over 50 f ambient. foods were temped showing same tem |
| 2015-03-26 |
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 tortillas with bare hands coming off the warmer. cdi- tortillas sent back to warmer pres |
| 2015-03-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed pink build-up on interior of ice machine. cdi- cleaning begun while on site. |
| 2015-03-26 |
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: observed cut fruit containing cantaloupe dated 2/26. cdi- |
| 2015-03-26 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf: observed retained tags for oysters and shrimp. no dates marked on ta |
| 2015-03-26 |
27 |
3-502.12 obtain health dept approval for the haccp plan required for on site reduced oxygen packaging. -p/pf : facility has conducted rop and sous vide for steaks in the past for special events. direction to cease until a complete haccp plan with accompan |
| 2015-03-26 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf: observed no thin probe thermometer available. obtain within 10 days. |
| 2015-03-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: observed no disclosures on menu for undercooked salmon, burger, steaks, poached eggs on brunch menu. cdi marked c |
| 2014-09-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several cheeses in a cheese case above 45f and several foods in a flip top cooler that were over the container fill lines and above 45f (see chart). cdi by separating the food |
| 2014-09-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed utensils being stored in the bar handsink. cdi by removing all items from the handsink. |
| 2014-09-30 |
6 |
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 slice lemons used for beverages with her bare hands. cdi by instruction. |
| 2014-03-31 |
49 |
5-202.13 backflow prevention, air gapgeneral commentan air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not beles |
| 2014-03-31 |
47 |
4-602.13 nonfood contact surfacesnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed some food debris collecting on several refrigeration gaskets. observed debris collecting o |
| 2014-03-31 |
38 |
2-402.11 effectiveness-hair restraintsgeneral comment(a) except as provided in ΒΆ (b) of this section, food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that aredesigned an |
| 2013-09-30 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed some food debris collecting on several refrigeration gaskets. observed debris collecting on multiple shelving racks in kitc |
| 2013-09-30 |
45 |
general commentmaintain utensils and equipment in good repair/smooth and easily cleanable. observed some shelving racks beginning to show rust. replace or professionally recoat shelves. |
| 2013-03-28 |
8 |
(c) a self-closing; slow-closing; or metering faucet shall provide a flow of water for at least 15seconds without the need to reactivate the faucet.observed push metered faucet in men's restroom only running for 11sec. adjust to run at least 15sec. |
| 2013-03-28 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed some food debris collecting on several refrigeration gaskets. observed debris collecting on handles of reach-in coolers. cl |
| 2013-03-28 |
54 |
(a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. observed some dust beginning to collect on ice machine ventilation guards. clean |
| 2012-12-27 |
54 |
(a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. observed dust build-up on ventilation units throughout kitchen (overhead) and on ice machine. clean all ven |
| 2012-12-27 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed debris collecting on shelving throughout kitchen. clean |
| 2012-12-27 |
42 |
(a) except as specified in ? (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contamina |
| 2012-12-27 |
41 |
(d) in running water of sufficient velocity to flush particulates to the drain; if used with moist food such as ice cream or mashed potatoes; (e) in a clean; protected location if the utensils; such as ice scoops; are used only with a food that is not pot |
| 2012-12-27 |
35 |
general commentexcept 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 |
| 2012-12-27 |
26 |
(a) only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment; such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents; shall be allowed in a food e |
| 2012-12-27 |
23 |
general comment(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 b |
| 2012-12-27 |
21 |
general comment(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temp |
| 2012-12-27 |
4 |
general comment(a) except as specified in ? (b) of this section; 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 |
| 2012-12-27 |
2 |
general comment(m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible thr |