| Violation Date |
Code |
Description |
| 2018-12-14 |
45 |
4-501.11 maintain equipment in good repair. observed front two prep top units not working properly. the top unit should not be used until the cooler is fixed repeat. verification required by 12/24/2018. |
| 2018-12-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service items such as to-go containers on the ground in dry storage area. |
| 2018-12-14 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed utensils in running water at 114f. |
| 2018-12-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed several items in the walk in cooler with conflicting dates. some dates used are the date of prep. other dates show future dates of when |
| 2018-12-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut tomatoes, chili, cooked mushrooms, cheese, and cream sauce all above 45f in the top prep unit. pic explained that items had been prepped at 1pm for large lunch private party |
| 2018-08-01 |
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 can wash with hose attached does not have back flow prevention. 10 day verification required. |
| 2018-08-01 |
45 |
4-501.11 maintain equipment in good repair. observed two prep units on service line not maintaining 45 degrees . 10 day verification required. observed cutting boards in need of replacement. |
| 2018-08-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous tcs foods held at greater than 45 degrees . cdi discarded all tcs foods held above 45 degrees. see chart above |
| 2018-08-01 |
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 numerous tags with no sale date recorded on tags . 10 day |
| 2018-06-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink at downstairs bar with food debris in basin. cdi-pic educated on hand sink use. observed a chemical bottle hanging on the side of hand sink. |
| 2018-06-26 |
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 items date marked with +7 days and after talking with pic, pic stated that items were getting +7 |
| 2018-06-26 |
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 pasta cooling in plastic bags in a cold drawer on the line stacked on top |
| 2018-06-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food boxes on floor of walk in freezer. observed non tsc food on floor in upstairs dry storage. |
| 2018-06-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees with beards and no beard restraints. |
| 2018-06-26 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets on the floor in the bar area. |
| 2018-06-26 |
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 tags out of order for mussles. cdi-pic put tags in chronolog |
| 2018-06-26 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed napkins stored on floor in upstairs area. |
| 2018-06-26 |
45 |
4-501.11 maintain equipment in good repair. observed split and broken gaskets. observed rusting shelving.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed house hold use pr |
| 2018-06-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust and debris on the shelving in facility. |
| 2018-06-26 |
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 broken tile on the grill line.6-501.12 floors, walls, ceilings including the a |
| 2018-06-26 |
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 in bags on the floor in the upstairs office area. observed clean utensils and equipment stored against back |
| 2018-03-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed dish staff place a cup of water with a lid/straw on a shelf above cutting boards and clean plates. drink was moved. employees may store beverages in areas su |
| 2018-03-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one bottle of hydrogen peroxide that had been placed on a shelf above a make table. item was returned to the upstairs office by pic. |
| 2018-03-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth used to hold cutting board, wiping cloth observed to be moist. wiping cloths should not be used for this purpose as they retain moisture and contaminants, and may spre |
| 2018-03-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet nested plastic containers. unstacked and allowed to dry during inspection. |
| 2018-03-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed ground beef and sausage stored above whole cuts of salmon and steaks.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish and beef items stored above |
| 2018-03-29 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in facility. facility has replaced and maintained the multiple broken gaskets that had been present on the front coolers for 2 prior inspections. as such no points will be deducted. re |
| 2018-03-29 |
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 slightly damaged air vents above the ice machine.6-501.12 floors, walls, ceili |
| 2018-03-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single use bathroom napkins on the floor of the upstairs dry storage area. |
| 2017-12-21 |
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. observed floors and walls in the dish machine area soiled |
| 2017-12-21 |
45 |
4-501.11 maintain equipment in good repair. observed storage racks throughout facility in disrepair and in need of replacement. observed several cracked lexan containers. observed gaskets on the front prep line prep units damaged. observed a prep coole |
| 2017-12-21 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several employees wearing bracelets while preparing food. ehs informed head chef who instructed employees to remove the accoutremen |
| 2017-12-21 |
20 |
a reminder: all cold foods must be held at 41°f beginning january 1, 2019.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed front cold holding unit with food temperatures ranging from 47-50f. as foods in the unit are refilled |
| 2017-12-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed a bar area soda nozzle with black residue accumulation present. manager stated that it has not been in use. ehs suggested that the item be clea |
| 2017-12-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef items stored above raw fish products in the walk in cooler. as fish products have a required final cook temperature of 145f and beef products are required to be cooked to |
| 2017-12-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing-p observed a sanitizer bucket and canned drinks stored in the bar area handsink. items removed by ehs. handsinks must be kept free and clear of all storage such that they |
| 2017-09-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed slight amount of black residue accumulation on ice machine chute. ice machine should be cleaned regularly as needed to prevent such accumulation |
| 2017-09-27 |
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 cook line employees piece together a sandwich item as well as a salad while not wearing gloves. ehs infor |
| 2017-09-27 |
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 garlic in oil dated for 8/1/17 in the walk in cooler. pic stated that the date was incorrect an |
| 2017-09-27 |
20 |
a reminder: all cold foods must be held at 41°f beginning january 1, 2019. observed all flip top containers of tcs ingredients temped at 44-45f. facility will be required to hold these items at 41f or below beginning january 1st, 2019. |
| 2017-09-27 |
45 |
4-502.11(a) maintain utensils in good repair. observed two burnt lexan pans in the clean dish area. replace such items once damaged, as they are no longer easily cleanable. |
| 2017-09-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed tape residue present on a non-stacked pan lid in the clean dish area. debris was removed. |
| 2017-09-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed breaded chicken product stored on the floor of the walk in freezer. item was moved to a lower shelf. all food products must be k |
| 2017-06-29 |
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 one container of cooked onions not date marked in the kitchen area prep coolers. item was stated to be prepped 3 days prior. |
| 2017-06-29 |
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. |
| 2017-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker debris on several jars and buckets in the dish storage area. ensure that sticker debris is removed during the wash/rinse sanitize process. |
| 2017-06-29 |
45 |
4-501.11 maintain equipment in good repair. observed multiple broken gaskets on units in the kitchen prep area. |
| 2017-06-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pots and pans in the kitchen area. ensure that all pots and pans are air dried before stacking. |
| 2017-06-29 |
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 of food product on the floor of the walk in freezer. |
| 2017-06-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed slight black residue build up on the ice machine shield and exterior surfaces. |
| 2017-06-29 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed a speed rack with raw chicken skewers stored over micro greens. chicken pan was moved to the bottom of the speed rack. ensure that no products are stored over any ready to eat ite |
| 2017-03-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets in the prep area soiled with food debris. |
| 2017-03-06 |
45 |
4-502.11(a) maintain utensils in good repair. observed burnt tong handles in the kitchen area, observed damaged pots and pans in the dish area. observed damaged spoons/scoops in the grill area.4-501.11 maintain equipment in good repair. observed broken ga |
| 2017-03-06 |
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 salmon item that may be added to dishes and served medium not asterisked for consumer advisory. ehs wi |
| 2017-03-06 |
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 facility retaining shellstock tags, but not recording date o |
| 2016-10-11 |
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 clams in drawers without tags must be kept with shellstock |
| 2016-10-11 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed red sauce (15 gallons) cooled from yesterday at 54 degrees cdi discarded. repeat violation. |
| 2016-10-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-10-11 |
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 red sauce cooled in large volume lexans not cooled properly. cdi produc |
| 2016-10-11 |
49 |
5-205.15 maintain a plumbing system in good repair. observed hand sink broken in rear kitchen and dishmachine leaking. -0 points- |
| 2016-10-11 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed ceiling tiles in need of cleaning near ventilla |
| 2016-10-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food debris on at prep units and on shelving in walk in. |
| 2016-07-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handwash in dish area blocked with fan. cdi moved fan away from dishwasher. -0 points- |
| 2016-07-25 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed meatballs at 119 degrees in hot holding unit . all tcs foods reheated for hot holding must reach 165 degrees. cdi reheated see temperature chart. |
| 2016-07-25 |
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 meatballs, sausage, chicken, between 41-45 degrees held more than 4 days. cdi discarded. |
| 2016-07-25 |
27 |
8-201.13 submit a properly prepared haccp plan to the variance committee or local regulatory authority as required. observed creme fresh being made on top of oven no haccp plan obtained or variance obtained for specialized processing. |
| 2016-07-25 |
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 veal, chicken in refrigerated drawers afterr processing not cooling at sufficient rate in prep units. observed farro in w |
| 2016-07-25 |
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 and veal being cooled in prep units cdi moved to walk in . obse |
| 2016-07-25 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed wall behind drainboards in dish area with build |
| 2016-07-25 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf no specialized process variance applied for to make foods using specialized processes (creme fresh). |
| 2016-05-05 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep units 1,2, and 3 in need of replacement or resurfacing. repeat violation. |
| 2016-05-05 |
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 bolognese sauce cooled in too large of a volume cdi by instruction. rep |
| 2016-05-05 |
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 bolognese, pizza sauce, meatballs, and goat creama all held greater than 7 days. cdi disca |
| 2016-05-05 |
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 large container of bolognese sauce cooled from yesterday at 50 degrees cdi discarded repeat violation. |
| 2016-02-11 |
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 braised beef cooled in large lexan and tightly covered . cdi product di |
| 2016-02-11 |
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 sausage at pizza prep station held longer than 7 days and braised beef in walk in held grea |
| 2016-02-11 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed beef short rib braise at 49.5 degrees cooled from 11 pm night before. cdi product discarded. |
| 2016-02-11 |
45 |
4-501.11 maintain equipment in good repair. observed prep units in need of gasket replacement. -0 points-4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in grill area in n |
| 2016-02-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-10-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink that was stored on counter with utensils used for facility at the bar. cdi drink discarded. |
| 2015-10-29 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf. observed employee place sliced bread on grill with bare hands, temp bread and it only reached 147f. cdi bread discarded and gloves donned. |
| 2015-10-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed knife, metal pans, metal bowls, and soda nozzles soiled with debris. cdi items cleaned. |
| 2015-10-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed two prep units at 54f and holding foods at 47f and above and garlic and oil mixture that uses strained cooked garlic and oil at room temperature. facility caught first unit but |
| 2015-10-29 |
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 proscuitto not dated, watermelon, containers of bean dip, and truffle butter that was held past 7 days. cdi items discarded and pr |
| 2015-10-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in unit at upstairs bar and soda machine tops and undersides soiled with debris. |
| 2015-10-29 |
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 grouting in need of repair throughout kitchen. 6-502.12 floors, walls, ceiling |
| 2015-07-14 |
4 |
3-301.12 employee must use a proper utensil to taste food and may not use utensil more than once p. observed employee taste food with gloved hand. cdi food discarded. employees shall use tasting utensil to taste food. |
| 2015-07-14 |
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 employees hande ready to eat food with bare hands. cdi hands washed and gloves donned. |
| 2015-07-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed kitchen dish machine at 0ppm. cdi machine primed and reached 50ppm. repeat. |
| 2015-07-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed lamb meatballs and butter sitting on counter at 89f and 80f respectively. cdi items reheated to proper temperatures. |
| 2015-07-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed sanitizer bucket stored in upstairs handsink in waitstaff area with ice machine. cdi bucket moved. |
| 2015-07-14 |
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 roasted peaches, gorganzola, risotto, proscuitto, nduja puree, anchovies, cooked sage, cooked mint, mortadela, goat cheese, and so |
| 2015-07-14 |
37 |
3-304.13 linens may not be used in contact with food unless they are used to line a container for service of food. observed napkins used in between meats of scallops and salmon pieces. |
| 2015-07-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed reach in unit holding tcs items above 45f. cdi items from overnight discarded and foods from this morning placed in walk in. verification required. |
| 2015-03-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed oyaster and calamari fritata that uses spicy tomato aoli that uses raw eggs not asterisked on menu. faci |
| 2015-03-10 |
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 raw chicken and handle rte food without handwa |
| 2015-03-10 |
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 shellstock tags that were not stored chronologically. verif |
| 2015-03-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed poached eggs stored inside container with lemons and oranges. cdi items relocated. 3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p |
| 2015-03-10 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf. observed facility with dish machine not able to turn thermal strips black. cdi repair techinician came to fix machine. repeat. 4-601.11(a) equipment f |
| 2015-03-10 |
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 poached eggs that are partially cooked, cooled then reheated for service without ncc approval. verification requir |
| 2015-03-10 |
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 multiple food containers not labeled with common name. |
| 2015-03-10 |
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 pancetta, coppa, pepperoni, sweet onion pancetta, half and half, and nduja not dated. repeat. 3-501.18 discard the food requiring |
| 2015-03-10 |
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 facility utensils stored in water at 75f and utensils stored in water w |
| 2015-03-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed utensils that were wet stacked. |
| 2015-03-10 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed facility reusing containers that they receive for their raw seafood to store desserts. |
| 2015-03-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed undersides of mixer and soda machine soiled with debris. |
| 2015-03-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee charger stored with utensils over prep unit. |
| 2015-03-10 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food on line without hair restraint. |
| 2014-10-24 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed butter sitting on rack above stove at 107f. cdi butter reheate |
| 2014-10-24 |
4 |
2-401.11 eating, drinking, or using tobacco - c. 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep surface where food was actively being prepared. repeat. |
| 2014-10-24 |
6 |
2-301.14 when to wash - p. 2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employee change gloves without handwashing. cdi hands washed. |
| 2014-10-24 |
8 |
6-301.11 handwashing cleanser, availability - pf. 6-301.11 provide soap for handwashing at each handsink. -pf. observed front handsink without soap. cdi soap provided.5-205.11 using a handwashing sink-operation and maintenance - pf. 5-205.11 maintain acce |
| 2014-10-24 |
12 |
3-402.12 records, creation, and retention - pf. 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 salmon letters dated over a year ago. suggest facility update salmon l |
| 2014-10-24 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - pf. 4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf . observed dish machine not sanitizing dishes at appropriate temp |
| 2014-10-24 |
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 roasted tomatoes, |
| 2014-10-24 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminde |
| 2014-10-24 |
36 |
6-501.111 controlling pests. 6-501.111 keep the premises free of insects, rodents, and other pests. observed a few fruit flies and roach in the kitchen. |
| 2014-10-24 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed facility with prep unit at 48f and holding foods at 48f |
| 2014-06-24 |
8 |
6-301.11 hand washing cleanser shall be available at all hand washing sinks. observed soap dispenser not working at one hand wash sink. cdi soap provided until dispenser fixed. 6-301.12 hand drying provision shall be supplied at all hand washing sinks. |
| 2014-06-24 |
4 |
2-401.11 eating, drinking, or using tobacco - c. employees shall eat, drink, and use tobacco in designated areas where they will not contaminate food, equipment, or utensils. observed employee eating salad on cutting board, and employee drink from a cup o |
| 2014-06-24 |
12 |
3-203.12 shellstock, maintaining identification - pf. shellstock tags shall be labeled with the date last shellstock sold. observed tags without dates last used. verification required. repeat. |
| 2014-06-24 |
1 |
2-102.12 an employee certified thru an ansi-accredited program as a food protection manager shall be present to direct and control food preparation. pic was not able to provide documentation showing he is a certified food protection manager and no pic av |
| 2014-06-24 |
13 |
3-302.11 food shall be protected from cross-contamination. observed a piece of raw beef being stored over butter in prep line cooler. cdi item relocated below container of butter.3-304.11 food shall be handle to prevent contamination for equipment, ut |
| 2014-06-24 |
14 |
4-601.11 equipment, food-contact surfaces, nonfood-contact surfaces, and utensils shall be cleaned to sight and touch. observed few soiled utensils stored as cleaned ( food scoop, metal pan). observed buildup in chute area of ice machine. cdi- ice machi |
| 2014-06-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food) held more than 24 hours shall be date marked. observed a container of corn soup made in-house without date marking. cdi item was date marked. repeat. |
| 2014-06-24 |
36 |
6-501.111 controlling pests - pf. premises shall be free of pests, insects, and rodents. observed flies in kitchen area. |
| 2014-06-24 |
42 |
4-901.11 equipment and utensils are to be air dried after cleaning. observed wet stacking of metal pans. |
| 2014-06-24 |
53 |
6-501.12 premises shall be clean as often as necessary to keep them clean. observed debris on the floors of the walk in cooler and freezer. observed cobweb on side of ice bin (upper bar area).6-501.11 repairing-premises, structures, attachments, and fi |
| 2014-06-24 |
54 |
6-305.11 employees shall store their belonging in an designation area away from food and food items. observed an employee's purse being stored on shelf above clean serving utensils and cell phone stored on prep table. |
| 2014-03-10 |
1 |
2-101.11 assignment - pf. must designate person in charge during all hours of operation. observed no pic in the beginning of the inspection. cdi pic entered 30 minutes after inspection started. |
| 2014-03-10 |
6 |
2-301.14 when to wash - p. handwashing shall occur after handling soiled utensils and equipment. observed dishwasher handle soiled and clean utensils without hand washing in between. cdi hands washed. |
| 2014-03-10 |
7 |
3-301.11 preventing contamination from hands - p,pf. food employees may not contact rte foods with bare hands. observed employee cut washed lime with bare hands. cdi employee washed hands and rewashed lime. repeat |
| 2014-03-10 |
8 |
6-301.12 hand drying provision - pf. handwashing sinks shall be provided with hand drying devices. observed handsink near cook line without paper towels. cdi dispenser filled. |
| 2014-03-10 |
12 |
3-203.12 shellstock, maintaining identification - pf. shellstock tags shall be labeled with the date last shellstock sold, and they shall be stored in chronological order based on the date recorded on the tag. observed shellstock tags that did not have an |
| 2014-03-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be stored according to their final cook temperature. observed veal, and ground veal stored over salmon in cooler. cdi items moved to prevent contamination. |
| 2014-03-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods shall date if food is prepared or opened in the facility for 24 hours or more. observed pasta salad, chicken stock, beef stock, a |
| 2014-03-10 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. foods that are served raw or undercooked shall be identified with a consumer advisory. observed eggs in american breakfast and potato |
| 2014-03-10 |
39 |
3-304.14 wiping cloths, use limitation - c. sanitizer buckets shall be stored up off the floor. cdi bucket moved. |
| 2014-03-10 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. multi-use food contact surfaces shall be smooth and free from breaks and chips and easily cleanable. observed plastic containers that were chipped and cracked. cdi items moved to for disposal. |
| 2014-03-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed 3 serving bowls, lids for gelato, tea nozzles and tea urn soiled with food debris. cdi items mov |
| 2013-08-22 |
7 |
.employees were making pasta with bare hands. cdi - corrected by the pic. |
| 2013-08-22 |
12 |
the date when the last shellfish is sold must be written on each tag. observed a few tags had dates, but most did not. |
| 2013-08-22 |
1 |
the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the person in charge today did not have any approved certifications. cdi by in |
| 2013-08-22 |
23 |
facility must haive a disclosure and reminder for items under consumer advisory. observed only a reminder. also, mussels are under advisory on some menus and not on others, such as the bar menus. facility shall be consistant since they refer to the sam |
| 2013-08-22 |
14 |
dish machine was not sanitizing as required. observed the hot water to be turned off in the dish machine area. cdi - turned back on. |
| 2013-03-27 |
1 |
the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. the person in charge at the time of inspection does not have certification. two point d |
| 2013-03-27 |
2 |
food employees must be informed as to their responsibilities to report information about their health and activities as it relates to diseases that are transmissible through food to the person in charge. food employees include front of the house and back |
| 2013-03-27 |
4 |
employees shall not eat in areas where contamination of food; equipment; ect can occur or while working. observed an employee was eating in the dish area while working. cdi. |
| 2013-03-27 |
12 |
the date when the last shellstock from the container is sold or served shall be recorded on the tag or label and tags shall be kept in chronological order. observed a large bucket of tags with no dates recorded and out of order. |
| 2013-03-27 |
12 |
facility must have documentation of parasite destruction as required under 3-402.11 and 3-402.12 or cook salmon fully. salmon documentation from inland seafood was provided but it was unclear by their letter if the scottish salmon met the rules. verific |
| 2013-03-27 |
14 |
the ice machine in the upstairs bar area had black build up on the interior. |
| 2013-03-27 |
8 |
provide handwashing signs at handwashing sinks. observed several hand sinks throughout the facility without the proper signage. |
| 2013-03-27 |
21 |
dates must be on all containers of food which are more than 24 hours old. observed bolognese sauce and others on the line without proper date marks. |
| 2013-03-27 |
23 |
the facilities consumer advisory is incomplete. the facility shall have a disclosure which meets one of the following. (1) a description of the animal-derived foods; such as ?oysters on the half shell (raw oysters);? ?raw-egg caesar salad;? and ?hamburge |
| 2013-03-27 |
31 |
cool using proper methods. observed cut tomatos were tightly wrapped in the walk-in and at 55f. cdi. |
| 2013-03-27 |
39 |
store wiping cloths in sanitizer between uses. store sanitizer off the floor. observed wet wiping cloths stored on cutting boards and equipment and sanitizer containers on the floor. cdi by instruction. |
| 2013-03-27 |
14 |
the hot water sanitizing dish machine must sanitize with 180-194f water. the high temperature dish machine was not sanitizing as indicated by a 160f thermolabel. repair man was called and in route. |
| 2012-11-16 |
6 |
observed an employee come in from the dumpster area and not wash their hands before going to the cook line to work with food and clean items. cdi; employee washed their hands. also; employees must wash their hands before donning gloves to work with food |
| 2012-11-16 |
39 |
store wiping cloths in sanitizer between uses. store sanitizer off the floor. observed wiping cloths stored on cutting boards and equipment and sanitizer containers on the floor. cdi by instruction. |
| 2012-11-16 |
23 |
consumer advisory shall include a reminder and disclosure as required under 3-603.11. observed the facility has not identified which foods they serve undercooked on their menu such as salmon or hanger steak. steak must have documentation that it meets t |
| 2012-11-16 |
21 |
facility must date mark ready to eat foods including non-exempt cheeses. observed mozzarella cheese had not been date marked. cdi by instruction. list of exempt cheeses left for pic. |
| 2012-11-16 |
12 |
facility must have documentation of parasite destruction as required under 3-402.11 and 3-402.12 or cook salmon fully. cdi by instruction. |
| 2012-11-16 |
8 |
provide approved hand drying devices at hand sinks. observed an employee wash their hands and then walk to the back of the restaurant to get paper towels because there weren't any at the hand sink at the beginning of the cook line. cdi. |
| 2012-11-16 |
7 |
food employees shall not contact ready to eat food with their bare hands except when washing fruits or vegetables or adding the food as an ingredient to a food that is going to be cooked to 165f. observed an employee handling cutting tomatoes and holding |
| 2012-11-16 |
1 |
person in charge during all hours of operation must be certified by an ansi accredited program such as servsafe. the person in charge was not certified today. point deduction will begin 2014. cdi by instruction. |