| Violation Date |
Code |
Description |
| 2018-12-19 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed cleaning needed on vents above dishwashing area. -0 points- |
| 2018-12-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed grits cooled in too great of volume and tightly covered. cdi discarded . |
| 2018-12-19 |
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 mashed potatoes being held |
| 2018-12-19 |
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 feta cheese employee stated was opened a couple of weeks ago . cdi discarded.3-501.17 date mar |
| 2018-12-19 |
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 grits cooled from last night at 48 degrees . cdi discarded. |
| 2018-08-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2018-08-03 |
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 shrimp , fish, brie, st andre brie and chicken stock not date marked in various locations in kitchen and walk in. cdi date marked |
| 2018-08-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in drawer bank 2 not being held at less than 45 degrees including mussels , gnochi, meatballs and potatoes . repeat violation. cdi discarded all products. |
| 2018-08-03 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed slicer in need of cleaning due to build up of food debris from last night. also observed pans stored as clean with visible food debris. cdi al |
| 2018-05-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous foods in prep unit 1 holding at greater than 45 degrees. cdi discarded. ( see chart above). |
| 2018-05-01 |
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 feta cheese opened and not dated chef advised product opened three weeks ago. cdi discarded. |
| 2018-05-01 |
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 crab cakes being cooled in refrigerated drawers heavily overstacked. cdi |
| 2018-05-01 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed front of house employee prepping food in kitchen without hair restraint. -0 points- |
| 2018-05-01 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep unit 1 in need of resurfacing or replacement. |
| 2018-05-01 |
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 debris on numerous pieces of equipment in kitchen general cleaning needed. -0 points- |
| 2018-05-01 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed recycling dumpster both lids missing . -0 points |
| 2017-10-26 |
45 |
4-501.11 maintain equipment in good repair. observed scorch marks on the exterior of two large plastic bins. repeat violation, but no points deducted. ehs noted no other equipment or utensil damage, and facility has greatly improved on utensil repairs. |
| 2017-10-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observe done scooping device stored as clean but with food debris present underneath the scoop apparatus. item was rewashed. utensils such as this must be th |
| 2017-10-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a tray of raw salmon filets stored above rte items such as cooked chicken in the front reach in cooler. fish was removed. raw protein items cannot be stored above any items that |
| 2017-10-26 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed tomato paste container stored in the walk in cooler while growth of spoilage organisms was present on the food product. product was discarded. |
| 2017-10-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf general comment: facility was providing multi use size of mouth wash in the bathrooms, with small disposable cups provided adjacent. facility must discontinue this for |
| 2017-05-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer soiled at time of inspection. employee stated that it had not been used today. slicer must be cleaned after each use, or every 4 hours of con |
| 2017-05-16 |
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 container of tomato sauce dated 4/27/17 in the walk in cooler. item was stored in the rear of t |
| 2017-05-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer bottle unlabelled at time of inspection. item labelled with a marker. |
| 2017-05-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulating in the bottom of several reach in units, observed dry storage racks in need of cleaning. |
| 2017-05-16 |
45 |
4-502.11(a) maintain utensils in good repair. observed damage to a pair of tongs on the rubber/plastic handle. whenever such items break, crack or become damaged such that they are uncleanable, remove the damage plastic to provide a cleanable metal surfa |
| 2017-05-16 |
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 dry storage scoops stored with handles inside the product in the dry sto |
| 2017-03-09 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed a container of grits left to cool overnight not covered in the walk in cooler. item was temped at 40f. ensure that lids are used when items are don |
| 2017-03-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed flip top cooler top not functioning properly. items in the flip top cooler were observed to be ranging from 47-50f. some items were removed from the cooler to a working unit. i |
| 2017-03-09 |
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 two containers of meatballs, one dated for 3/8/17 and the other dated for 2/28/17 labelled as beets. pic stated that both were coo |
| 2017-03-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed dish area paper towel dispensor not stocked with paper towels. cdi by employee provision. ensure that employees are refilling paper towel dispensors whe |
| 2017-03-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer container in the dish area with a faded label, item was relabelled by pic. |
| 2017-03-09 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf facility could not provide chlorine test strips at beginning of inspection. employee purchased and produced test kit before end of inspection. |
| 2017-03-09 |
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 ehs observed a tray of heat treated |
| 2016-12-22 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving racks in the walk in cooler. observed several plastic pans with burn damage on the exterior sides. |
| 2016-12-22 |
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 stored in a sanitizer container in the grill area. chef stated |
| 2016-12-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several dirty wiping cloths left on prep surfaces. insure that soiled wiping cloths are either replaced or placed into a sanitizer container. |
| 2016-12-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine dispensing lower than 50ppm chlorine sanitizer. cdi by ehs priming the sanitizer. insure that employees check concentration of the sanitizer bef |
| 2016-12-22 |
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 facility had all relevant shellstock records, but were lacking the da |
| 2016-12-22 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed employee health policy lacking the 5 illnesses portion. policy did have the required symptoms. cdi by ehs providing |
| 2016-08-12 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - employee stated chicken was ready to be served. the temp. was 161f and another piece was 156f. cdi - chicken was placed back o |
| 2016-08-12 |
13 |
general comment 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed a container of raw mussels stored on top of potatoes in the prep unit by the oven. cdi - mussels were moved to the bottom shelf. |
| 2016-08-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed a pan of cooked vegetables and mashed potatoes below 135f above the grill. cdi - both items were reheated above 165f. |
| 2016-08-12 |
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 an employees touch a bun, chicken and roast beef with bare hands. cdi - items that were touched were disc |
| 2016-08-12 |
41 |
general comment 3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - observed utensils in 84f water by the grill. store untensils i |
| 2016-08-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed several items above 45f in the prep unit by the bar. cdi - items that were in there longer than 4 hours were volintarily discarded. facility is only going to store non hazardo |
| 2016-01-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris in the gaskets of prep units and freezer. clean gaskets. |
| 2016-01-06 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the prep unit by the oven and on the walk in cooler door. replace gaskets. |
| 2016-01-06 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed 2 pans stacked wet. |
| 2016-01-06 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - no thermometer onsite. verification required 1/15/2016 |
| 2016-01-06 |
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 shellstock tags without the date of the last one used on i |
| 2016-01-06 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf - pic with serv safe was not present upon arrival. make sure someone with serv safe is present at all times. |
| 2015-05-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p; properly cold hold phf products; observed prep cooler with frozen compressor holding cheese, heat treated veggies, butter at 48-50 f; |
| 2015-05-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinse and sanitize food contact surfaces; observed utensils stored clean with food debris stuck to surfaces; cdi utensils pulled and placed into dirt |
| 2015-05-27 |
45 |
4-501.12 cutting surfaces - c; keep cutting surfaces in good repair; observed cutting boards stained / gouged need of resurfacing.4-101.19 nonfood-contact surfaces - c keep non-food contact surfaces in good repair; observed condensation line for compress |
| 2015-02-25 |
37 |
3-305.14 food preparation - c; properly prep food products to prevent contaminaton; observed raw meat prepared on top of dry food containers in kitchen area; cdi raw meats moved to appoved location. |
| 2015-02-25 |
1 |
2-102.12 certified food protection manager - c; ensure that pic is a certified food protection manager; observed pic on site not a cfpm. |
| 2014-11-06 |
47 |
4-602.13 nonfood contact surfaces - c; keep non-food contact surfaces clean; observed shelving and unused equipment collecting debris underneath prep tables. |
| 2014-11-06 |
45 |
4-202.11 food-contact surfaces-cleanability - pf.4-101.19 nonfood-contact surfaces - c;keep equipment in good repair; observed lexan pans with broken corners, melted corners in need of replacing; observed broken lids to bulk dry food bins. |
| 2014-11-06 |
42 |
4-901.11 equipment and utensils, air-drying required - c; properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2014-11-06 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinse and sanitize food contact surfaces; observed numerous containers stored clean with food debris stuck to surfaces; cdi containers pulled and pla |
| 2014-09-09 |
47 |
4-602.13 nonfood contact surfaces; keep non-food contact surfaces clean; observed shelving inside walk-in cooler collecting debris in need of cleaning. |
| 2014-09-09 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; keep food contact surfaces clean; observed ice machine having mold collected on inside surfaces. cdi mold removed during inspection. |
| 2014-09-09 |
4 |
2-401.11 eating, drinking, or using tobacco; properly store employee drinks; observed employee drinks stored on prep table in kitchen area. |
| 2014-05-23 |
4 |
2-401.11 eating, drinking, or using tobacco; properly store employee drinks; observed employee beverage stored on prep table with food products; cdi drink discarded by staff. |
| 2014-05-23 |
36 |
6-501.111 controlling pests; keep facility free of pest; observed fruit flies around bar and dish machine area. |
| 2014-05-23 |
7 |
3-301.11 preventing contamination from hands; do not touch rte food products with bare hands; observed employee touch cut fruit and melons with bare hands; cdi items discarded and employee used gloves to touch rte food products. |
| 2014-05-23 |
47 |
(general comment)4-602.13 nonfood contact surfaces; keep equipment clean; observed inside surfaces of all beer coolers collecting debris in need of cleaning. |
| 2014-05-23 |
45 |
(general comment)4-501.12 cutting surfaces; keep cutting surfaces in good repair; observed gouged/stained cutting boards in use in kitchen area in need of re-surfacing. |
| 2014-03-12 |
45 |
4-501.12 cutting surfaces;4-101.19 nonfood-contact surfaces; keep all equipment in good repair; observed broken doors on cooling units throughout; observed stained/gouged cutting boards in use in kitchen area. |
| 2014-03-12 |
42 |
(general comment) 4-901.11 equipment and utensils, air-drying required; observed employee towel drying plates and containers in kitchen area. |
| 2014-03-12 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens; provide advisory for raw animal meats served raw or undercooked; observed advisory posted missing information no reminder with disclosure. c |
| 2014-03-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; properly wash, rinse and sanitize food contact surfaces; observed plates and containers stored clean with food debris stuck to surfaces; cdi plates and containers pulle |
| 2013-10-30 |
47 |
(general comment) keep non-food contact surfaces clean; observed outside surfaces of bulk dry food bins collecting debris in need of cleaning; observed surfaces of cooking equipment collecting debris in need of cleaning. |
| 2013-10-30 |
45 |
(general comment) keep equipment in good repair; observed stained/gouged cutting boards in use in kitchen area in need of resurfacing. |
| 2013-10-30 |
37 |
3-306.11 food display-preventing contamination by consumers; observed non-approved food buffet set up in dining room with no protection from customer contamination; buffet removed. (sneeze guards and/or other means of protection will be needed in order to |
| 2013-10-30 |
36 |
(general comment) keep facility free of pest; observed numerous fruit flies at bar area. |
| 2013-10-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding; properly cold hold all phf products; observed cut melons, cut leafy greens, cheese, potato salad all stored on ice at buffet line measurin |
| 2013-10-30 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding; properly hot hold phf products; observed numerous cooked phf entrees stored on buffet line measuring 118-120 degrees f; all products reheated and |
| 2013-08-13 |
23 |
provide consumer advisory for raw meat products served raw or undercooked; observed duck and beef steak on menu served to order in need of consumer advisory advisory info printed out for managment. cdi education on menu by next inspection. |
| 2013-08-13 |
2 |
provide have in place approved employee health policy; observed staff and management having no knowledge of employee health policy; print outs regarding plolicy was given to staff during inspection. |
| 2013-08-13 |
45 |
(general comment) keep equipment in good repair; observed cutting boards in need of resurfacing in kitchen area. |
| 2013-08-13 |
36 |
keep facility free of pest; observed fruit flies throughout kitchen area. |
| 2013-05-15 |
47 |
keep equipment clean; observed surfaces underneath each of the pullout doors on cold holding unit collecting debris (clam shells) in need of cleaning. |
| 2013-05-15 |
42 |
properly store clean equipment to prevent contamination; observed water pitchers stored within splash zone of hand washing sink in kitchen area. |
| 2013-05-15 |
20 |
keep phf products properly cold held; observed two whole packages of sweet cream butter stored on prep table measauring 73 degrees f; butter had been stored there since last night; butter discarded. |
| 2013-02-21 |
45 |
(general comment) keep non-food and food contact surfaces in good repair; observed gouged/stained cutting boards in kitchne area in need of resurfacing; observed split/torn gaskets on reach-in refrigerator doors in need of repair. |
| 2013-02-21 |
20 |
properly cold hold phf products; observed walk-in cooler not holding at 45 degrees f and below measured at 47-49 degrees f; all products inside walk-in cooler (cooked meats; heat treated veggies; raw meats; various cheese) all measuring 47-48 degrees f du |
| 2013-02-21 |
2 |
provide approved health policy; observed no policy in place during inspection; employee health policy information/handouts given to staff and management. |
| 2012-11-14 |
42 |
properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2012-11-14 |
45 |
keep food and non-food contact surfaces in good repair; observed gouged/stained cutting boards in use in kitchen area in need of resurfacing; observed melted/damaged handles in utensils in kitchen area in need of replacing. |
| 2012-11-14 |
23 |
3-603.11 provide consumer advisory for undercooked animal foods; c) reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) regarding the safety of these items; written information is available upon |