| Violation Date |
Code |
Description |
| 2018-09-28 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed floor tiles broken/cracked. repeat but only half points taken as repairs are b |
| 2018-09-28 |
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 scoop handle stored down in ice. observed knife stored in between equipm |
| 2018-09-28 |
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 items cooling in reach in units. cdi-relocated to walk in cooler and cooli |
| 2018-09-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans stored as clean and stacked with sticker residue. cdi-taken to be re-washed. |
| 2018-09-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep surface. repeat |
| 2018-06-08 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed cracked and missing floor tiles in kitchen. repeat. only half points taken as |
| 2018-06-08 |
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 on side of trash can. |
| 2018-06-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed a rough draft for a new menu in place at bar upstairs with missing disclosure on mahi and salmon dishes. |
| 2018-06-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pan stored in handsink in kitchen. cdi-removed. repeat.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towe |
| 2018-06-08 |
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 employee improperly washing hands after handling raw chicken containers. employee did not |
| 2018-06-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep surface. |
| 2018-02-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pot scrubber stored in handsink in kitchen. cdi-removed.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper tow |
| 2018-02-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mushrooms and peppers holding below 135f on flat top. cdi-reheated to 165f+. |
| 2018-02-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottles. cdi-labeled. |
| 2018-02-16 |
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 gravy, sausage, potatoes cooling in small stand up cooler and tightly cove |
| 2018-02-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed seafood thawing in 3 comp sink next to soiled utensils. thaw and prep food items in prep sink or in clean and sanitized 3 comp si |
| 2018-02-16 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed scoops stored in water. |
| 2018-02-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2018-02-16 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed cracked and missing floor tiles in kitchen. observed walk in cooler floor in d |
| 2017-10-27 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed cracked and missing floor tiles in kitchen. |
| 2017-10-27 |
45 |
4-501.11 maintain equipment in good repair. observed prep sink in need of repair.4-502.11(a) maintain utensils in good repair. observed melted and cracked pans that arent easily cleanable. |
| 2017-10-27 |
33 |
3-501.13 use approved thawing methods. observed seafood thawing in 3 compartment sink without any running water. repeat. |
| 2017-10-27 |
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 pico cooling in walk in cooler in plastic tub and tightly wrapped with pla |
| 2017-10-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored over potatoes in stand up cooler and raw shell eggs stored over ready to eat items in flip top cooler. did not observe any visible contamination. cdi-items rearrang |
| 2017-10-27 |
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 cut tomato ends with bare hands. employee stated the tomatoes were to be used later. cdi-t |
| 2017-10-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored beside open flip top prep unit. cdi-removed. repeat. |
| 2017-06-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored beside open flip top prep unit. cdi-removed. |
| 2017-06-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw ground beef stored above cooked prime rib in walk in cooler. observed raw sausage and raw eggs stored above cream cheese, brussel sprouts, and uncovered deli meats in standup c |
| 2017-06-23 |
14 |
on 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on pans stored as clean and stacked together. observed soiled plates stored as clean with dried food debris. cdi-pans taken to be r |
| 2017-06-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed items on steam table below 135f due to not enough water in bottom of unit. see temperature chart. cdi-all items discarded except sweet potato which was reheated. |
| 2017-06-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phone stored on prep surface. |
| 2017-06-23 |
33 |
3-501.13 use approved thawing methods. observed three containers of seafood thawing in prep sink with only one container under running water. |
| 2017-06-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. |
| 2017-06-23 |
20 |
.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. pf observed two pans of cut tomatoes stored above cold well double panned in flip top unit and above 45f. employee stated tomatoes cut less than 30 mintues prior. cdi-placed into cooler be |
| 2017-02-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coat hanging on shelving next to cleaned plates/utensils.do not move, remove or alter either grade card without permission of e |
| 2017-02-14 |
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. clean walls behind dish machine and storage rack for clea |
| 2017-02-14 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at 3 compartment sink faucet. |
| 2017-02-14 |
39 |
. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on floor. |
| 2017-02-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats in kitchen downstairs and in bar area upstairs. observed strong sour odor in bar that may be contributing to pests. |
| 2017-02-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bucket of sanitizer without a label. cdi-labeled.7-201.11 store toxic materials to avoid contamination. -p observed 3 chemical bottles stored over unwrapped |
| 2017-02-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed disclosure (asterisk) missing on some items on block bistro menu such as salmon that can be added to any |
| 2017-02-14 |
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 items without date labels such as open corned beef, bisque, and cooked veggies. cdi-dated. |
| 2016-10-20 |
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 observed food employee bare hand contact product when making burger. cdi - educated to wear glo |
| 2016-10-20 |
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. repeat violation observed build up in the ice machine. advised to clean and sanitize more often. |
| 2016-10-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product in the flip top doubled up in containers. refer to temperature chart. cdi - advised to not double up in containers. after removing extra containers an |
| 2016-10-20 |
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. repeat violation observed baseboard torn off underneath dish machine and underneath th |
| 2016-10-20 |
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 repeat violation. observed product in the walkin cooler (grits) cooling down in bulk con |
| 2016-10-20 |
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 repeat violation. observed product that has exceeded time/temperature criteria. cdi - educated that pro |
| 2016-06-29 |
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 one product (pico) that did not meet temperature/time criteria for cooling. product has been cooling since 11 am and |
| 2016-06-29 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf repeat violation. observed no certified food protection manager |
| 2016-06-29 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed trash and other things stacked on trashcan right in front of handsink. inaccessible. cdi - advised to move. 6-301.11 provide soap for hand |
| 2016-06-29 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. repeat violation. observed plastic wrap in sweet potato container in the hot holding equipment. cdi - removed object. |
| 2016-06-29 |
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. observed major build up of black mold inside ice machine bin. |
| 2016-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed many products out of temperature. cdi - advised to pull product and bring to walkin cooler to cool down. |
| 2016-06-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat violation. observed products in hot holding unit at the improper temperature. cdi - pulled product to stove to reheat to 165f and then place back into hot holding equipment. |
| 2016-06-29 |
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 repeat violation. observed chicken salad marked with a date of 6.20 on container. product is expired b |
| 2016-06-29 |
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 repeat violation observed that facility is cooling bulk product in walkin cooler with |
| 2016-06-29 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed facility has torn gaskets at cooling units. |
| 2016-06-29 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed that facility uses quat sanitizer at the 3 compartment sink and chlorine sanitizer at the dish machine. facility has neither quat or chlorine sanitiz |
| 2016-06-29 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed baseboard has fallen off right below the walkin cooler. |
| 2016-02-16 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager on site during the |
| 2016-02-16 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no handsoap at one sink in the kitchen. the soap dispenser is broken off of the wall and not in use. cdi - advised to not use handsink until fixed. there are two other handsinks in the k |
| 2016-02-16 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed a fruit fly issue upstairs at the bar and the bathroom; the ice bin at the bar has been left open resulting in fruit flies flying in and dying in the ice; dead |
| 2016-02-16 |
14 |
4-602.11c equipment food contact surfaces and utensils shall be cleaned at least every 4 hours when used with time/temperature control for safety (tcs) food.-p observed that food prep cutting board does not get cleaned and sanitized every 4 hrs, food empl |
| 2016-02-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed that product hot holding was out of temp (refer to temperature chart). cdi - educated that hot holding temperatures is 135f or above; discarded product held out of temperature |
| 2016-02-16 |
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 food employee cooling sweet potatoes down in the walkin cooler with plastic wr |
| 2016-02-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies upstairs at the bar area (around ice bin and soda dispenser) and in the mens bathroom; observed fruit flies downstairs in the dining room. advised to keep soda n |
| 2016-02-16 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed multiple products in the walkin cooler and prep coole without labels on them that have been prepared and held for ov |
| 2016-02-16 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed the ice dispensing |
| 2016-02-16 |
42 |
4-903.11(a) cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination.4-903.11(b) clean equ |
| 2016-02-16 |
45 |
4-501.11 maintain equipment in good repair. observed one refrigerator with a torn gasket. repeat violation |
| 2016-02-16 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. observed the dry storage rack dirty with debris and rusty. repeat violation |
| 2016-02-16 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed floor |
| 2016-02-16 |
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 wet and dry wiping clothes dirty with food debris on them. |
| 2015-08-20 |
47 |
(general comment) 4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (cooking equipment, underneath microwaves, shelving, inside reach |
| 2015-08-20 |
45 |
•4-501.11maintain equipment in good repair.observed split/torn gaskets on numerous reach-in cooling/freezing unit doors in need of repair.4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deepl |
| 2015-08-20 |
42 |
4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean utensils stored inside dirty large containers. (keep bulk storage tubs/containers in wash rotation) |
| 2015-08-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved sanitizer measuring 0ppm at dish washer; cdi container of sanitizer was empty and has now been replaced and primed. |
| 2015-08-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw ground beef / raw beef steak inside stand up cooler; cdi all raw meats properly stored according to final cooking temp. |
| 2015-08-20 |
8 |
6-301.14 6-301.14 post a handwash sign at each handsink. observed no signs posted at hand washing sinks. |
| 2015-01-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels available at two hand sinks. cdi-paper towels provided. |
| 2015-01-26 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic's certification has expired. no other certified food protection employee on site during inspection. |
| 2015-01-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed microbial build up on ice machine. cdi-ice machine cleaned.4-501.114 maintain sanitizer at correct concentrations. -p observed chemical dish machine i |
| 2015-01-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment throughout kitchen and in bottom of beer cooler upstairs. |
| 2015-01-26 |
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 build up of dirt and grease on floors, walls and |
| 2015-01-26 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving used in dry storage area and floor in walk in cooler beginning to bend and bow out. |
| 2014-07-28 |
53 |
physical facilities shall be kept clean. (6-501.12) cleaning needed on floors around equipment and floor drains and on wall behind dish machine. |
| 2014-07-28 |
41 |
properly store in use utensils. (3-304.12) observed knives stored in between equipment. |
| 2014-07-28 |
37 |
properly store food to prevent contamination. (3-305.11) observed bag of cranberries stored open from the night before. seal all products to prevent contamination from pests. |
| 2014-07-28 |
21 |
properly date mark ready to eat, refrigerated, tcs foods held longer than 24 hours. (3-501.17) observed items stored in prep cooler and one door cooler leftover without any date label. cdi-items labeled. |
| 2014-07-28 |
14 |
food contact surfaces shall be clean to sight and touch. (4-601.11) observed build up on ice machine. cdi-cleanedfood contact surfaces shall be washed and sanitized every 4 hours. (4-602.11) observed knives on prep surface with food debris from the night |
| 2014-07-28 |
4 |
properly store employee drinks. (2-401.11) observed an uncovered employee drink stored on prep surface. |
| 2014-02-06 |
47 |
non food contact surfaces shall be clean to sight and touch. (4-601.11) cleaning needed on all equipment throughout kitchen with attention to sanitizer bottles, handsink and soap dispensers and all faucet knobs. |
| 2014-02-06 |
53 |
physical facilites shall be kept clean. (6-501.12) cleaning needed on floors, walls, and ceiling around kitchen especially around baseboards and behind equipment. |
| 2014-02-06 |
41 |
properly store in use utensils. (3-304.12) observed several knives stored in between equipment. store on clean surface. |
| 2014-02-06 |
21 |
properly date mark ready to eat, refrigerated, tcs foods held more than 24 hours and no longer than 7 days. (3-501.17) observed several unlabeled items in cooler such as spinach dip, mashed potatoes and diced chicken. cdi-products labeled. |
| 2013-08-27 |
20 |
store tcs food cold at 45f or below. food in prep unit across from grill.above 45f. items needed for immediate service put on ice and all other items put into walk in cooler. vr. |
| 2013-08-27 |
21 |
properly date mark ready to eat, refrigerated, tcs foods held more than 24 hours and no longer than 7 days. some items without date label such as ribs, open package of hot dogs, meatballs etc. cdi-labeled discard foods held longer than 7 days. observed sp |
| 2013-08-27 |
26 |
properly store chemicals. bottle with label of sanitizer contained pure chlorine used for cleaning floors. cdi-contents of bottle discarded. |
| 2013-08-27 |
53 |
keep physical facilites clean. cleaning needed throughout kitchen especially floors around equipment.floors shall be in good condition. floor in walk in cooler in need of repair. |
| 2013-08-27 |
45 |
keep equipment in good condition. white chest freezer lid in need of repair.equipment shall be used as intended in specifications. observed domestic food processor in kitchen. |
| 2013-02-19 |
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. pf observed bottle labeled glass cleaner |
| 2013-02-19 |
14 |
4-501.114 a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ¶ 4 703.11(c) shall meet the criteria specified under § 7 204.11 upstairs bar dish machine with chlorine sanitizer registeri |
| 2013-02-19 |
37 |
3-305.11 food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and (3) at least 15 cm (6 inches) above the floor. observed food items stored on wa |
| 2013-02-19 |
8 |
6-301.12 each handwashing sink or group of adjacent handwashing sinks shall be provided with a way to dry hands.upstairs hand sink at bar area without paper towels. cdi-towels provided. |
| 2013-02-19 |
45 |
4-501.11 keep equipment in good repair.repair leaking handsink at bar upstairs; leaking faucet at 3 compartment sink and white commercial freezer lid. |
| 2013-02-19 |
47 |
4-601.11 ) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.clean food debris from crevices of meat slicer. |
| 2013-02-19 |
42 |
4-801.11 clean linens shall be free from food residues and other soiling matterobserved soiled linen tied around faucet of three compartment sink wet and dripping into basin beside of thawing ribs. |
| 2013-02-19 |
2 |
2-103.11 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 through food; |