| Violation Date |
Code |
Description |
| 2018-11-21 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed missing light bulb in reach in at cook line, in the reach in and two lights blown under cook line hood. -0- |
| 2018-11-21 |
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 damaged floor in the banquet kitchen dish pit. -0- |
| 2018-11-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested metal and plastic pans in the banquet kitchen. observed knives drying on wiping cloth lined container bottom. -1- repeat |
| 2018-11-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in the bar near dish machine and in banquet kitchen near dish pit. -0- |
| 2018-11-21 |
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 unlabeled bottles of oil at cook line without labeling. -0- |
| 2018-11-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed smoked atlantic salmon, tuna tartar and eggs benedict without consumer advisory on menu. vr no later than |
| 2018-11-21 |
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 minestrone date marked 11/14. cdi - pic voluntarily discarded. points not escal |
| 2018-11-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine not dispensing sanitizer at correct strength in bar dish machine. cdi - pic moved glassware to banquet kitchen dish pit for cleaning until dish ma |
| 2018-11-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw turkey over raw scallops and other seafood. cdi - pic moved this item to banquet kitchen walk in cooler. 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observ |
| 2018-08-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed blocked handsink covered by soiled dishes waiting to be washed. cdi - pic moved items during the inspection and washed basin. -1- |
| 2018-08-10 |
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 house made pimento cheese date marked 08/01 and house made preserves and lemon dip date marked 0 |
| 2018-08-10 |
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 smoked salmon with tight wrapping cooling in walk in cooler and oysters an |
| 2018-08-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bread and another box of food stored on floor in baking station. repeat -2- |
| 2018-08-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested metal pans stored on drying shelf on 2nd floor and stored on shelving on the 1st and 2nd floor. -0- |
| 2018-08-10 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected coffee filters on top of coffee station in 1st floor hallway. -0- |
| 2018-08-10 |
45 |
4-501.11 (a) maintain equipment in good repair. observed 1st floor bar dish machine not priming and then primer stuck in the on position. points not escalated today as the items listed on previous report have been addressed and this item was broken while |
| 2018-02-20 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the small freezer gasket on the cook line and the dry storage shelves on the cook line. |
| 2018-02-20 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed several split gaskets on equipment throughout the facility. replace gaskets. |
| 2018-02-20 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2018-02-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed boxes stored on the floor in the walk in freezer. |
| 2018-02-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed drain flies in the bar area and in the dish room by the employee lounge. cdi - pic contacted ecolab and they are scheduled to come out tomorrow to treat. |
| 2018-02-20 |
19 |
repeat violation 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed butter hot holding at 126f. cdi - butter was reheated to 218f. |
| 2017-12-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved fried chicken holding at <135f today- cdi product put on time and chef agreed to discarded after the 4th hour. |
| 2017-12-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved some items on the line holding at >45f today- cdi lids put on and the foods were falling at the end of the inspection. |
| 2017-12-19 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - pobserved rice that had been made on the 12th which went out yesterday and feta mix made on the 11th that went out two days ago- cdi products discar |
| 2017-12-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved 0ppm sanitizer at the 3 comp. sink- cdi refilled to correct.observed 0ppm at the bar dishwasher- vr within 10 days. |
| 2017-12-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed an employee handling food with a wrist watch on. |
| 2017-12-19 |
45 |
4-501.11 maintain equipment in good repair. torn gasket on the lowboy today and on a cold drawer. |
| 2017-12-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved tuna tartar on one of the two menus not asteriked, nor is the caesar dressing or hollandaise sauce. cdi- |
| 2017-08-17 |
12 |
observed no parasite destruction letter for smoked salmon. cdi - facility agreed to stop sale of product until parasicte distruction or aqual culture letter received.3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or under |
| 2017-08-17 |
21 |
repeat non-compliance: observed baba ganoush dated 8/7 cdi - discarded.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**improvement from previous insepct |
| 2017-08-17 |
37 |
observed employee food stored over facility food.3-307.11 protect food from contamination sources not specifically noted by code. |
| 2017-08-17 |
6 |
observed employee rinse hands in prep sink after touching raw beef. cdi - through instruction, employee washed hands.2-301.14 wash hands after activities that contaminate them. -p2-301.15 only wash hands in handwashing sink. -pf |
| 2017-08-17 |
52 |
observed trash collecting on right side of compactor on ground.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. |
| 2017-08-17 |
53 |
observed floor of freezer collecting residue.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. |
| 2017-08-17 |
41 |
observed spoon in tuna with handle in contact with food product. observed scoop in sugar in contact with food product.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 quickl |
| 2017-01-31 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach-in freezer. |
| 2017-01-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers in kitchen stacked wet. |
| 2017-01-31 |
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 chicken cooling improperly in reach-in cooler. reach-in cooler holding at |
| 2017-01-31 |
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 tcs ready-to-eat products not date marked. cdi items voluntarily discarded. |
| 2017-01-31 |
9 |
3-201.11 use food from approved sources only. -p observed facility obtaining rop meatballs and octopus from a seperate permitted banquet kitchen. banquet kitchen does not have approved procedures in order to rop products. cdi products voluntarily discar |
| 2016-09-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 0ppm sanitizer coming out of bar dishwasher. cdi: dishwasher fixed during inspection. dishwasher had not been used today. |
| 2016-09-13 |
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 steward handling dirty dishes and then clean dishes with no han |
| 2016-09-13 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign on handsink behind bar. cdi: wash your hands! sticker provided during inspection. 6-301.11 provide soap for handwashing at each handsink. -pf observed soap dispenser to be empty a |
| 2016-09-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut tomatoes holding above 45f and fresh tomato sauce holding above 45f. cdi: items rapidly cooled by ice. maintenance called to adjust cooler. repeat violation |
| 2016-09-13 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no chlorine test strips on site. verification required |
| 2016-09-13 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed several spice mixes and a white granular unlabeled. cdi: pic stated that all were spices. all items labeled accordingly. |
| 2016-09-13 |
45 |
4-501.11 maintain equipment in good repair. observed wic gasket and rif gasket damaged. |
| 2016-09-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bleach sanitizer labeled as quat sanitizer. cdi: bottle correctly labeled. 7-204.11 provide sanitizer at correct concentrations, diluting as required.-p ob |
| 2016-05-10 |
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 multiple cooked foods like cooked potatos not date marked. cdi- date marked 3-501.18 discard the food requiring date labels once ti |
| 2016-05-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed half n half milk at bar cocoa for self service coffee at 50 f and no time documentation. cdi- removed |
| 2016-05-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored over diced ready to eat ham and chicken. cdi- removed to bottom of speed rack |
| 2016-05-10 |
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 bartender cut lemon with bare hands. cdi- instruction provided to pic |
| 2016-01-14 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed facility non-continuous cooking of salmon. cdi- discarded |
| 2016-01-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed multiple examples of raw fish stored above cooked chicken and other rte foods. cdi- re-organized |
| 2016-01-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed excessive residue/debris accumulation on soda gun nozzles at bar. cdi- removed to re-clean |
| 2016-01-14 |
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 cooked shrimp, cooked crab meat, brie cheese and cooked potatos not date marked. cdi- date marked 3-501.18 discard the food requiri |
| 2016-01-14 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service utensils stored handle down at cocoa and main bar. |
| 2016-01-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed multiple boxes of food stored on floor in walk in freezer. cdi- removed from floor3-306.11 protect food on display using shields, |
| 2016-01-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple fruit flies in employee kitchen and at behind bar. |
| 2015-10-09 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed containers of raw, washed fruit for guests in front vestiblue unprotected. vr |
| 2015-10-09 |
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 opened, sliced turkey, hb eggs and cooked shrimp not date marked. cdi- date marked 3-501.18 discard the food requiring date labels |
| 2015-10-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed three plates stored as clean and one soda gun nozzle with food debris. cdi- removed to clean |
| 2015-05-28 |
45 |
4-501.11 maintain equipment in good repair. observed a few split gaskets on cold drawers. |
| 2015-05-28 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed thin probe thermometer not accessible for regular use. cdi - pic changed policy and will keep it available for regular us |
| 2014-12-08 |
14 |
^ 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed some soiled equipment stored as clean - immersion mixer, cheese grater, mandoline, scoop, can opener blade, pans with tape labels still on them. cd |
| 2014-12-08 |
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 marking on cut cabbage, brie cheese. cdi - voluntarily discarded. 3-501.18 discard the food requiring date labels once tim |
| 2014-12-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed consumer advisory correct on menu except missing from the salmon selection listed as an add on under the |
| 2014-12-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed a few wet nested pans and bowls. |
| 2014-12-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed uncovered coffee filters in server station. |
| 2014-12-08 |
45 |
4-501.11 maintain equipment in good repair.observed leaking hand sink in server station. |
| 2014-12-08 |
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 dusty standing fan in use in server station. pic |
| 2014-09-09 |
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. observedno date marking on many items, such as turkey, mozzarella cheese, cream cheese, brie, ham, sausage. cdi - items voluntarily discard |
| 2014-09-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosureand reminder.-pf. observed salmon and burger without consumer advisory. vr - will return to ensure compliance. |
| 2014-09-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air mustflow around product to remove the heat. -pf. observed sliced lettuce and tomato tightly covered for cooling. product measured50f. |
| 2014-09-09 |
35 |
-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observedbreading items unlabeled. |
| 2014-09-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed many fruit flies in bar area. |
| 2014-09-09 |
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 recalledproducts. -pf. observed dented can stored on shelf with other in-use foods. cdi - removed. |
| 2014-09-09 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foodswith begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. observed no tphc forms in use forhol |
| 2014-09-09 |
46 |
4-301.12 (c). provide three compartment sink for manually washing, rinsing, and sanitizing utensils and equipment unless alternative manual warewashing equipment is approved for use when there are special cleaning needs or constraints. observed employee u |
| 2014-09-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed walk in cooler shelveswere soiled. |
| 2014-09-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed facilityengineering department is gradually replacing absorbent ceiling tiles.6-501.11 floors, walls, and ceilings includin |
| 2014-09-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed purse stored under sink in room service area. |
| 2014-09-09 |
45 |
4-501.11 maintain equipment in good repair. observed split cooler gasket. |
| 2014-05-08 |
34 |
4-302.12 food temperature measuring devices - pf. a thermometer with a suitable small diameter probe shall be provided and readily accessible to accurately measure thin masses. observed no thin probe thermometer. verification visit required. |
| 2014-05-08 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. a complete consumer advisory shall be provided in written form for all animal foods offered as ready-to-eat if such foods are raw or un |
| 2013-10-31 |
37 |
3-306.11 food display-preventing contamination by consumers3-306.11 except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected |
| 2013-10-31 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-10-31 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils4-601.11. ensure equipment food contact surfaces and utensils are clean to sight and touch. observed multiple metal pans stored tight stacked with excessive sticker resi |
| 2013-10-31 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation3-302.11 ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding |
| 2013-10-31 |
8 |
6-301.12 hand drying provisionrules require all hand sinks have hand drying provision with hand sink at all times.observed no hand towels at hand sink in main kitchen. cdi- pic re-stocked |
| 2013-10-31 |
4 |
2-401.11 eating, drinking, or using tobacco2-401.11 employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.observed employee beverage stored with clean utensils. cdi- pic remo |
| 2013-08-27 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification . cdi- directive given to allow facilities to operrate until 1/1/14 without valid pic. |
| 2013-08-27 |
4 |
2-401.11 eating, drinking, or using tobacco2-401.11 employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.observed open employee beverage stored above food in refrigerator. c |
| 2013-08-27 |
20 |
| 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f.observed all cut melons in ch prep |
| 2013-08-27 |
22 |
3-501.19 time as a public health control3-501.19 when time as a public health control is being used, ensure proper written procedures are followed. foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control |
| 2013-08-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-03-13 |
41 |
) in a container of water if the water is maintained at a temperature of at least 57oc (135o f) and the container is cleaned at a frequency specified 4-602.11(d)(7). observed in use utensils stored in running water; not for ice cream; at 97 f. cdi- water |
| 2013-03-13 |
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 |
| 2013-03-13 |
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 multiple cooked tcs foods out of date including but not limited to rice and chicken soup in walk in cooler. cdi- pic voluntarily disacrded |
| 2013-03-13 |
20 |
rules require all cold held tcs foods be 45 f or colder at all times. observed multiple foods including deli turkey; cut leafy greens and sliced cheeses at 42-53 f. cdi- removed to flach cool |
| 2013-03-13 |
14 |
a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed soiled meat slicer stored as clean. cdi- removed to clean |
| 2013-03-13 |
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 |
| 2013-03-13 |
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 |
| 2012-12-13 |
27 |
rules require an approved haacp plan for reduced oxygen packaging. observed facility does not have. awaiting plan from state. |
| 2012-12-13 |
30 |
rules require an approved haacp plan for reduced oxygen packaging. observed facility does not have. awaiting plan from state. |
| 2012-12-13 |
20 |
rules require all tcs foods cold held to be 45 f or colder at all times. observed cut cantaloupe; cooked tomatoes; butter and sliced tomaotes all at 51-75 f. cdi- facility was recomended to utilize time as a public health control last inspection and did n |