| Violation Date |
Code |
Description |
| 2018-07-11 |
45 |
4-501.11 maintain equipment in good repair. observed reach-in cooler holding foods above 45f. no tcs (time/temperature control needed for safety) foods are to be stored in this cooler until it has been fixed. verification required to ensure cooler is capa |
| 2018-07-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p repeat observed open air carton of raw shell eggs being stored on top of container of ready-to-eat corn. cdi: eggs relocated next to corn. |
| 2018-07-11 |
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 repeat observed container of mashed potatoes cooling at a rate of 0.38 deg/min. a rate of 0.5 deg/min or higher is required for foods |
| 2018-07-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed parmesan cheese being stored above 45f in downstairs reach-in cooler. cdi: parmesan cheese voluntarily discarded. no tcs (time/temperature control needed for safety) food |
| 2018-07-11 |
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 observed real butter (melted) and pa |
| 2018-07-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed cutting glove sitting in meat cutting room hand sink. cdi: glove removed and taken to dish machine to be cleaned. observed downstairs dish machine to be blocked |
| 2018-07-11 |
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 repeat observed mashed potatoes cooling in deep container in walk-in cooler with ti |
| 2018-07-11 |
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 spice shakers at meat area without labeling. |
| 2018-07-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat observed containers being stacked while wet downstairs by dish machine. |
| 2018-07-11 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer buckets in prep area with wiping cloths in them at 0 ppm quat. cdi: buckets changed to sanitizer at the proper concentration. change sanitizer more frequently |
| 2018-03-28 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in cooler holding foods above 45f. continued from #20 - air was blowing out at 40f. ehs advised pic to still have maintenance look at cooler because defrost cycle should not last for 2 and a half h |
| 2018-03-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers being stacked while wet by downstairs dish machine.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches |
| 2018-03-28 |
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 observed cut lettuce cooling with tight-fitting lid in walk-in cooler. observed oth |
| 2018-03-28 |
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 one container of cooked mushrooms and onions in meat walk-in cooler dated for 3/16. cdi: pic vol |
| 2018-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed walk-in cooler holding foods above 45f. walk-in cooler thermometer read 46f. air coming from fans measured 47f at beginning of inspection and then at 49f by end of inspec |
| 2018-03-28 |
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 cut lettuce cooling at a negative rate due to tight fitting lid and walk-in cooler not working properly. cdi: cut lettuce re |
| 2018-03-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two dicers being stored as clean with food debris left in the grooves. employee stated one of the slicers is no longer being used. cdi: ehs explained |
| 2018-03-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed boxes of raw bacon being stored on shelf above cooked meats used for meat croquettes. pic stated meats will be reheated. ehs explained that the cooked meat is still a ready-to-eat |
| 2017-11-07 |
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. repeat observed utensils being stored in room temperature water by the dessert st |
| 2017-11-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed butter holding at temperatures above 45f on the buffet line. pic stated he is still working with corporate to put tphc procedures in place and that it is already their po |
| 2017-11-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed togo box wrapped up in plastic bag sitting on top of turkey spread in downstairs prep cooler. employee stated it was his personal food. c |
| 2017-11-07 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed spatulas stored as clean with ripped sides. cdi: pic stated he would replace with |
| 2017-09-18 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler by steam table on main floor holding foods at temperatures above 45f. verification required to ensure prep cooler is capable of holding foods at 45f or below. |
| 2017-09-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes wet stacked on shelf by large dish machine on bottom floor. |
| 2017-09-18 |
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 used to scoop mashed potatoes being stored in a container of ro |
| 2017-09-18 |
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 spice shakers on second floor without labeling. |
| 2017-09-18 |
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 labels on 3 containers of mixed meats in meat cooler. mixed meats are used to make meat croquettes. ensure a procedure is p |
| 2017-09-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed turkey spread at 47f in prep cooler by steam table on main floor. cdi: pic moved trays of turkey spread to another cooler to quickly cool. no other items in cooler were tcs, req |
| 2017-09-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p repeat observed bar dish machine running at 10 ppm chlorine. cdi: ehs advised pic to prime machine. sanitizer was dispensing at 150 ppm chlorine by end of inspection.4- |
| 2017-09-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed cloths, dish scrubber, and spoon laying in hand sink by large dish machine upon arrival. cdi: items were removed. |
| 2017-06-22 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed plates in downstairs reach-in cooler with chipped sides. replace plates so they a |
| 2017-06-22 |
20 |
to 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two items in one prep cooler that were holding at temperatures above 45f. cdi: items were voluntarily discarded. prep cooler was serviced during inspection. |
| 2017-06-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed main dishwasher downstairs to be running 0 ppm chlorine. observed quat sanitizer at three compartment sink at 50 ppm. cdi: dish machine was fixed to run chlori |
| 2017-03-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one container of blue liquid in spray bottle with no label. pic identified bottle of cleaner as windex. cdi: product labeled. |
| 2017-03-14 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed one can with dent compromising the seal. can was set aside for return. |
| 2017-03-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one skewer of lamb at 46f. cdi: item rapidly cooled. pic directed to ensure that when preparing meat, employees are doing so in small batches, since there is no refrigerated roo |
| 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 one container for buffet with tomatoes in it above 45f and tightly covered |
| 2017-03-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored in quat sanitizer at 50 ppm. observed hot water being used to mix sanitizer. cdi: containers refilled with cool water mixed sanitizer. quat sanitizer above 200pp |
| 2017-03-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 3 containers wet stacked on wire rack. cdi: containers taken to dish area for wash, rinse, and sanitize. improvement from last inspection. repeat violaiton |
| 2017-03-14 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed chipping paint on juicer. cdi: pic removed juicers from use and stated he would |
| 2016-12-29 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed several, severely damaged, lids and containers throughout facility. cdi: items |
| 2016-12-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked contianers throughout facility. |
| 2016-12-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket at bar to be at 0ppm quat. observed two wet wiping cloths stored on counter on main floor. cdi: bucket changed to proper sanitizer and cloths moved to sanitizer.3 |
| 2016-12-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory for salmon on bar. salmon is cold smoked, and threfore is a raw product. cdi: cons |
| 2016-12-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine in basement kitchen with 0ppm-10ppm chlorine sanitizer. attempts to remedy the issue taken by pic. pic phoned technician during inspection. fac |
| 2016-09-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on four sets of tongs hanging over the prep sink in the downstairs kitchen and food present on the food contact surfaces of plates stored |
| 2016-09-15 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory on the newly received lunch menus. provide consumer advisory complete with the discl |
| 2016-09-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed chemicals at the lunch buffet in a cabinet without labels present. cdi - pic labeled these. -0- |
| 2016-09-15 |
37 |
3-303.12 storage or display of food in contact with water or ice - c food shall not be in direct contact with undrained water or ice. observed butter balls on the cold bar in direct contact with undrained ice. cdi - pic placed butter in drain pan and plac |
| 2016-09-15 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one food employee wearing a bracelet at the beginning of the inspection. cdi - pic instructed removal of bracelet. -0- |
| 2016-09-15 |
6 |
2-301.14 (i) wash hands after activities that contaminate them.-p observed food employee hand dispense walnuts on a cold salad while wearing gloves, clean up and then attempt to start a new task wearing the same gloves. cdi - pic instructed handwashing. |
| 2016-09-15 |
42 |
4-904.13 preset tableware - c when using table presets, the tableware shall be either protected, taken away when customer is seated or cleaned and sanitized before use. observed tables preset with tableware that is set and removed daily until used. tablew |
| 2016-09-15 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket in the second floor holding unit and missing vent covers in all hoods. repair the gasket and replace the vent covers when cleaning complete. -0- |
| 2016-09-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on shelving throughout. clean. -0- |
| 2016-09-15 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed arugala without pre-washed information on the product not being washed in the facility. cdi - pic instructed washing of produce that does not clearly stated pre-washed. -0- |
| 2016-06-21 |
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. walls in dish area in need of cleaning observed mold. |
| 2016-06-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no reminder linking cold smoked salmon to consumer advisory. verification required. |
| 2016-06-21 |
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 mozzarella , cream , cream cheese open without date marking. 3-501.18 discard the food requiring date labels once time/temperature |
| 2016-06-21 |
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 cold smoked salmon served on salad bar without parasite destruction letter on file. verification required. |
| 2016-01-06 |
6 |
2-301.15 only wash hands in handwashing sink.-pf. observed employee washed hands in prep sink. cdi hands washed in handsink. |
| 2016-01-06 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. observed unwashed produce stored above rte food in first walk in unit. cdi items relocated. |
| 2016-01-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed two ice machines downstairs soiled with debris. 4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. |
| 2016-01-06 |
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 beef croquets and napa cabbage that was tighly covered in containers cool |
| 2016-01-06 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wet cloths on the prep surfaces. repeat. |
| 2016-01-06 |
45 |
4-501.11 maintain equipment in good repair. observed dessert bar reach in unit that was at 68f. no phf items held in unit. |
| 2016-01-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking on utensil storage rack. |
| 2015-12-18 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p. observed facility parcooking chicken wrapped bacon and possibly sausage as well without prior approval. cdi items discarded |
| 2015-12-18 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed no supervisory control over hot holding, cooling, cold holding and bare hand contact. repeat. |
| 2015-12-18 |
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 seared beef with bare hands. cdi section of beef touched discarded. repeat. |
| 2015-12-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed bloody raw beef stored inside a container with proscuitto, and cold smoke salmon that is not fully cooked stored over rte food. cdi items rearranged. repeat. 3-302.11(a) separate |
| 2015-12-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed skewers, plates, plastic containers, and spoons. cdi items moved for cleaning. repeat. |
| 2015-12-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed polentas and meat croquets below 135f and rice hot holding on top of oven for service below 135f. cdi items discarded and fresh batch used and rice placed in walk in to cool f |
| 2015-12-18 |
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 black beans, vegetable soup, and ribs that were cooked the night before and above 45f. cdi items discarded. repeat. |
| 2015-12-18 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. observed facility keep mozzerella a |
| 2015-12-18 |
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 cool potatoes at room temperature,vegetable soup, black beans, a |
| 2015-12-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout upstairs kitchen area. repeat. |
| 2015-12-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths throughout kitchen on prep counters. repeat. |
| 2015-12-18 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed soiled dishes stored on clean side of the drainboard. |
| 2015-12-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed facility using meat processing room as a way to cold hold sausage and ribs in meat overnight. cdi packets of meat discarded. |
| 2015-12-11 |
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 rice and lettuce with bare hands. cdi items discarded. |
| 2015-12-11 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. pic shall have control over cooling, cooling methods, cooking, hot holding and handwashing procedures. |
| 2015-12-11 |
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 handle soiled dishes then clean dishes with same glov |
| 2015-12-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed beef carpaccio stored above rte food in reach in unit. cdi items relocated. |
| 2015-12-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed upstairs dish machine near grill and spray bottle at 0ppm. cdi bottle emptied. verification required.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and |
| 2015-12-11 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed salmon and seabass that was going to be served immediately cooked to 106f and 122f respectively. not meant to be serve |
| 2015-12-11 |
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 lettuce and melon from the night before at 63f and 53f respectively. cdi items discarded. 3-501.14(a) quickly cool co |
| 2015-12-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed two containers of mash potatoes at 117f, butter at 71f, and meat croquets at 126f. cdi butter and croquets discarded and mash potatoes reheated. do not leave food on counters |
| 2015-12-11 |
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 napa cabbage, packages of papaya, butter garlic that were dated when food placed in walk in and |
| 2015-12-11 |
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. observed facility record temperatur |
| 2015-12-11 |
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 meat croquets in deep covered plastic container cooling overnight, pork t |
| 2015-12-11 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometers inside upstairs prep units. |
| 2015-12-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies at upstairs dish machine on main floor. |
| 2015-12-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths at bar area on counters. |
| 2015-12-11 |
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 utensils throughout upstairs facility stored in room temperature water |
| 2015-09-29 |
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 room employee wearing gloves in the pre-rinse area of the |
| 2015-09-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on the outside of several containers on the drain board in the basement dish room. cdi - instructed pic to totally remove stickers bef |
| 2015-09-29 |
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 sirloin thawed with date marked 09/20/2015. date thawed foods with newdate. cdi -pic placed c |
| 2015-09-29 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed facility only using meat thermometers. log books indicate temperatures have been taken of thin foods, such as sliced chees |
| 2015-09-29 |
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 working container of sugar at cook station without label. label items with the common name. -0- |
| 2015-09-29 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dust buildup on wall near 1st floor elevator and |
| 2015-09-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on shelving in basement walk in cooler and shelving near the basement ice machine. clean top and bottom of shelves. -0-observed soda spill u |
| 2015-09-29 |
49 |
5-205.15 maintain a plumbing system in good repair. observed 1st floor hand sink leaking at pipe underneath. sink was recently repaired at nozzle and underneath. repair again. -0- |
| 2015-09-29 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed split gasket on reach in cooler on 1st floor. replace gasket. -0- |
| 2015-05-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple metal containers and plastic containers wet stacked on storage racks. |
| 2015-05-19 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. observed facility using time for sa |
| 2015-05-19 |
16 |
3-401.14 do not interrupt cooking process without prior approval from health department. follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p. observed facility parcooking bacon wrapped |
| 2015-05-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plastic containers, and metal speed racks, with sticker residual and some containers with actual stick left on containers. repeat. cdi items sent for |
| 2014-12-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed containers of creamy mashed potatoes at 129 and 126f, polentas at 117f. cdi items discarded and replaced with fresh batch. |
| 2014-12-31 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed fish finished at 143f. cdi item reheated to 167f. |
| 2014-12-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed knives, skewers, bowls, slicer, both ice machines, measuring cups, and serving containers soiled with food debris. cdi items moved for cleaning, ice |
| 2014-12-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw beef stored over sauces, and raw salmon and swordfish stored over rte foods on prep rack. cdi items relocated. repeat. |
| 2014-12-31 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean linens stored inside of reach in unit on top of raw meat. |
| 2014-12-31 |
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 breads with bare hands. cdi hands washed and gloves donned. |
| 2014-12-31 |
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 cooked portobello mushrooms held past 7 days. cdi items discarded. |
| 2014-12-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed pitcher stored in sink and employee filling containers from handsink. cdi pitcher movedn and employee used prep sink to fill container.6-301.14 post a handwash |
| 2014-12-31 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. observed facility with written proc |
| 2014-12-31 |
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 no backflow prevention device at downstairs can wash area. verification required. |
| 2014-12-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed bottles of fabuloso and bleach not labeled. cdi containers labeled. |
| 2014-12-31 |
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 beef, sausage and bacon wrapped skewers tightly packed inside of reach in |
| 2014-12-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed sauces and dry toppings on buffet line held outside of sneeze gaurd where it was exposed to potential sources of contamination. |
| 2014-12-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep surfaces throughout facility. repeat. |
| 2014-12-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed inside of utensil holder, underside of mixer, ice machine for bottled drinks, inside of bread hot holder and outside of plastic containers soiled wi |
| 2014-12-31 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed carpaccio not asterisked on consumer advisory. verification required. |
| 2014-08-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed pans, strainer, spoons, and plates soiled. repeat. cdi ite |
| 2014-08-28 |
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 beef croquet witho |
| 2014-08-28 |
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 |
| 2014-08-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw chicken stored over rte foods in walk in, and raw beef filet stored over rte foods in prep un |
| 2014-08-28 |
39 |
3-304.14 wiping cloths, use limitation - c. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on prep surface throughout facility. |
| 2014-08-28 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy build up in bread hot holder. |
| 2014-08-28 |
36 |
6-501.111 controlling pests - pf. 6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in meat room and in kitchen area. |
| 2014-05-01 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. employee items shall be stored below and away from food, utensils, and equipment. observed employee cell phone stored on top of plastic bin of food. |
| 2014-05-01 |
41 |
3-304.12 in-use utensils, between-use storage - c. in use utensils shall be stored in a dipper well of running water, water that is 135f or above, or on a clean dry surface. observed utensil stored in water at 107f. |
| 2014-05-01 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food shall be stored at least 6 inches from the floor. observed boxes of heart of palm stored on floor in dry storage.6-404.11 segregation and location-distressed merchandise - pf. food |
| 2014-05-01 |
26 |
7-102.11 common name-working containers - pf. chemical bottles shall be labeled with its common name. observed an unlabeled bottle of glass cleaner near 2nd floor buffet. cdi bottle was labeled. |
| 2014-05-01 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. phf/rte that are cold held shall be 45f or below. observed horshradish dressing at 61f. cdi item discarde and replaced with another dr |
| 2014-05-01 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. dish machines shall sanitize utensils and equipment according to desired concentrations. observed 1st floor bar dish machine sani |
| 2014-05-01 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be stored according to their final cook temperature. observed beef carpaccio stored over rte foods in basement cooler, and skewers of raw beef stored over dressin |
| 2013-10-22 |
14 |
4-501.114 manual and mechanical ware washing equipment, chemical sanitization-temperature, ph, concentration and hardness. the dish machine must sanitize as required by the rules. observed the large dish machine and one bar machine sanitizing at 0 ppm. |
| 2013-10-22 |
13 |
'3-304.15 (a) gloves, use limitation. if used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur |
| 2013-10-22 |
8 |
5-205.11 using a handwashing sink-operation and maintenance. free access must be maintain to hand sinks at all time. observed the hand sink on the top level was blocked with a table. cdi- table moved. |
| 2013-10-22 |
6 |
2-301.14 when to wash. employees must wash their hands immediately before engaging in food prep or any other required time in the rules. observed employees were coming downstairs and not washing their hands before putting on gloves before working with f |
| 2013-03-26 |
14 |
maintain the ice machine clean. one of the ice machines in the basement had pink build up around the chute. cdi. |
| 2013-03-26 |
16 |
raw chicken must be cooked to 165f. observed raw chicken pulled off the rotisserie at 155f. cdi by placing back on until it was 165 . |
| 2013-03-26 |
14 |
dish machines must sanitize at the required levels. the main level bar dish machine and the large dish machine in the basement were not sanitizing. this was corrected by priming and adjusting the tubing. cdi. |
| 2013-03-26 |
39 |
wet wiping cloths must be stored in sanitizer between uses. observed wet wiping cloths stored on prep tables in the basement. |
| 2013-03-26 |
23 |
facility must add a disclosure to the sign by the carpaccio such as this item is raw before the reminder statement which is present. also; the fillet on the menu is not marked like all the other meats that are undercooked. cdi by instruction. |
| 2013-03-26 |
6 |
employees must wash their hands as required by the rules. observed 5-6 employees come in from the employee meal and at least two went directly to work without washing their hands. also observed the dishwasher in the basement did not wash his hands betwe |