| Violation Date |
Code |
Description |
| 2018-10-17 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed side wall of bar to be exposed stone that it is not smooth and easily cleanable. repeat violation |
| 2018-10-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel dry a few dishes. cdi: employee began air drying dishes. |
| 2018-10-17 |
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 standing water at fryer station. water was 81f. |
| 2018-10-17 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several squeeze bottles with unidentifiable liquids that were unlabeled. employee was not immediately sure what product wa |
| 2018-10-17 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed dehydrator in facility. facility is currently dehydrating tomatoes. pic also showed ehs dehydrated peppers he had done. cdi: products and equipment rem |
| 2018-10-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed 3 items on menu not asterisked that are served raw or undercooked. cdi :items asterisked and menus printe |
| 2018-10-17 |
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 spiced peaches that were frozen and pulled to thaw with no date mark. prep dates were over 7day |
| 2018-10-17 |
12 |
3-202.18 obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -pf observed french kiss oysters with no tag. cdi: oysters voluntarily discarded.3-203.12 shellstock, maintaining identification - pf |
| 2018-10-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee in dish area get water from handsink for use to dilute presoak chemical. cdi: employee directed to only wash hands in the handsink. employee obtained w |
| 2018-10-17 |
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 make sandwiches with barehands. cdi :items voluntarily discarded. repeat violation |
| 2018-06-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee can of redbull stored on shelf above prep area. cdi: drink relocated. repeat violation |
| 2018-06-20 |
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 cutting buns in half for burgers with bare hands. cdi: buns voluntarily discarded. employee washe |
| 2018-06-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some containers with sticker residue stacked on top of each other, stored as clean. cdi: items returned for washing. |
| 2018-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed front line prep cooler holding food above 45f. no items were in the cooler over night, per employee. cdi: all items for lunch placed on tphc, or rapidly cooled on ice. all items |
| 2018-06-20 |
45 |
4-501.11 maintain equipment in good repair. observed front line prep cooler holding foods above 45f. no items were in the cooler over night, per employee. cdi: all items for lunch placed on tphc, or rapidly cooled on ice. all items for dinner returned to |
| 2018-06-20 |
33 |
3-501.13 use approved thawing methods. observed salmon and turkey thawing in sink under running water. products were above 45f. cdi: items placed in walk in cooler to rapidly cool. education given to employee about how food must not go above 45f. |
| 2018-06-20 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed side wall of bar to be exposed stone that it is not smooth and easily cleanable.6-501.12 floors, walls, ceilings including |
| 2018-06-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed roasted asparagus and tuna dish and painted hill ribeye dish with no asterisk but served raw or undercook |
| 2018-03-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed 2 employees rinse utensils off in handsink. cdi: utensils taken to 3-comp for washing. |
| 2018-03-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered drink stored on prep surface. observed drink stored on rack over clean dishes. cdi: drinks relocated. |
| 2018-03-14 |
6 |
2-301.14 wash hands after activities that contaminate them. -p2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee handle raw chicken, remove gloves, and don new gloves, then handle ready to eat food with no handwash. o |
| 2018-03-14 |
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 handling ready to eat foods with barehands several times during inspection including ready to ea |
| 2018-03-14 |
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 bison prepared this morning cooling at a rate of 0f/min. cdi: bison placed on ice and necessary cooling rate was exceeded. |
| 2018-03-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed bison cooling in reach in cooler while tightly wrapped. cdi: bison placed |
| 2018-03-14 |
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 bolognese dated 2/27 and one container of bolognese not dated. cdi: items volun |
| 2018-03-14 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observedseveral employees with various pieces of unapproved jewelry. repeat violation |
| 2018-03-14 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed robo coup blade with jagged edges in need of replacing. |
| 2018-03-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed top right cooler drawer items above 45f on grill line. cdi: items rapidly cooled in walk in. pic advised to turn down cooler and service if necessary. all other drawers holding |
| 2017-12-29 |
3 |
2-201.12 exclusions and restrictions - p observed employee with open wound on wrist/bottom of hand. glove covers most of wound but not all. ensure that wounds are properly covered. cdi: pic asked to ensure employee covers wound at all times until it is he |
| 2017-12-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p after employee was asked to don gloves, she did so without washing hands. cdi: employee then washed hands. employee continued to wash hands before donning gloves throughout rest of insp |
| 2017-12-29 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf observed employee place gruyere cheese in bag, handle bread, and cut scallions with bare hands. items need to be heated to 165f or discarded. cdi: employee edu |
| 2017-12-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed potato slicer with dried food debris on it. cdi: employee cleaned it during inspection. observed pic use tasting spoon twice before sending it to be w |
| 2017-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed duck, lamb, and farro holding above 45f. cdi: items placed on ice to rapidly bring temperature down. pic stated items had been in the cooler less than 2 hours. |
| 2017-12-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed several items served raw or undercooked with no asterisk on menus. repeat violation |
| 2017-12-29 |
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 with various pieces of unapproved jewelry. |
| 2017-12-29 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed wash water at 100f while dishes were being washed. cdi: hot water was added so that vat was at least |
| 2017-12-29 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed chipping paint on wall next to open oven and dessert cooler. |
| 2017-12-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drink cup stored on prep table. observed employee gatorade bottle stored on shelf above and adjacent to customer food. cdi: item |
| 2017-12-29 |
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 ladel, spoon, and whisk stored in room temperature water. cdi: items rem |
| 2017-09-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over ready to eat foods in reach in cooler. cdi: eggs relocated to safe location. |
| 2017-09-21 |
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 hot pickled, blanched mushrooms made a week and a half ago, in reach in cooler. cdi: item volunt |
| 2017-09-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed braised bison on the brunch menu, served with poached egg to not have an asterisk. verification required |
| 2017-09-21 |
33 |
3-501.13 use approved thawing methods. observed chuck beef thawing in sink with no running wter. cdi: cold water turned on. |
| 2017-06-29 |
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 employees wash hands and then turn off faucet with bare hands, thereby recontaminating th |
| 2017-06-29 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf observed pic handling ready to eat sandwich with bare hands upon arrival. cdi: pic directed to wear gloves when handling ready to eat food. |
| 2017-06-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed 2 employees use handsink to wash thermometer and to wash spoon. cdi: employees directed to use 3-comp for washing utensils. repeat violation |
| 2017-06-29 |
9 |
3-201.11 use food from approved sources only. -p observed chanterelle mushrooms wild foraged with no mushroom tag present. all other information was provided as required by law. cdi: consultation with the state resolved that due to lack of mushroom tag av |
| 2017-06-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0ppm sanitizer at bar dish machine. cdi: maintenance called. all bar items going to back dish machine for cleaning. verification required |
| 2017-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed front flip top unit holding food items at 49f. cdi: all items were prepared this morning. all items placed on ice for rapid cooling. observed walk in cooler holding items at 49f |
| 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 a few foods with no date mark. cdi: pic labeled items with proper date.3-501.18 discard the food requiring date labels once time/te |
| 2017-06-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sheet pan of rabbit stored on speed rack. item was supposed to be added to a stock. pic stated that they got busy and it was forgotten about. cdi: item voluntarily discarded. |
| 2017-06-29 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed multi purpose cleaner stored over liquor at bar.7-102.11 common name-working containers - pf observed orange liquid in spray bottle with no label. cdi: item properly labeled as multi purpo |
| 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 box of frozen protein stored on floor at prep sink. pic stated that it was just delivered and they are thawing it out so that it |
| 2017-06-29 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed several employees upon arrival with no hair restraints on. |
| 2017-06-29 |
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 spoon and whisk stored in water at 93f. cdi: utensils taken to 3-comp. |
| 2017-06-29 |
45 |
4-501.11 maintain equipment in good repair. observed dish machine at bar to not be functioning properly. repeat violation verification required |
| 2017-06-29 |
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 no pre-written procedures f |
| 2017-03-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with pink build up on ice shield. |
| 2017-03-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee rinse steamed milk pitcher out in handsink at the bar. cdi: employee corrected. observed black knife bag in handsink near 3-comp sink. cdi: bag reloca |
| 2017-03-29 |
12 |
3-203.12 (c)(2)(b) do not comingle different batches of shellstock. observed oysters in a bag placed into the same ice as the oysters that were already in the metal pan. cdi: oysters in bag removed from ice and placed in its own container. |
| 2017-03-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one metal container of raw eggs stored over ready to eat items in reach in cooler. cdi: eggs moved to bottom. |
| 2017-03-29 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed 4 containers of lentil soup in reach in cooler with date of 3/22. cdi: items discarded. repeat |
| 2017-03-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed chicken liver pate and poached egg not asterisked to the consumer advisory on the menu. cdi: items asteri |
| 2017-03-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies at the bar. |
| 2017-03-29 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitizer bucket stored on the floor.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets to be at 50ppm quat. employees |
| 2017-03-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed two items wet stacked on rack in dish area. repeat violation improvement from last inspection |
| 2017-03-29 |
45 |
4-501.11 maintain equipment in good repair. observed bar dish machine to not be functioning. pic stated that all items are going back to the kitchen dishwasher for wash, rinse, and sanitize. |
| 2016-12-16 |
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 food employee washing hands and not using a protective barrier to turn off faucet. cdi fo |
| 2016-12-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pic washing mixer in handsink. cdi informed pic handsink was only for washing of hands and not utensils. |
| 2016-12-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p make sure to separate unwashed produce from washed produced. observed unwashed produce in walk in cooler above ready to eat foods. cdi unwashed produce was moved below ready |
| 2016-12-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed active warewashing and sanitizer was reading 50 ppm of quat. cdi pic contacted ecolab to service dispenser and 3 compartment sink will not be used untill sanit |
| 2016-12-16 |
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 mushroom tarts sitting on speed rack by ovens at 82 degrees since 10:30 this morning. cdi items were discarded due to not ma |
| 2016-12-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in walk in cooler being held above 45 degrees such as grilled octopus, baba gnoush, tomato soup due to fan being blocked, not allowing cold air to circulate through the co |
| 2016-12-16 |
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 blanched fries cooling on speed rack. observed blanched sweet potatoes co |
| 2016-12-16 |
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 squeeze bottles of clear liquids, oil and containers of spices without a common name. make sure to label all working conta |
| 2016-12-16 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees preparing food with unapproved jewelry. |
| 2016-12-16 |
42 |
l4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking at warewashing. observed employee towel drying dishes after sanitization. make sure to allow adequate air drying.cdi: items separated for air drying. employee |
| 2016-12-16 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no waste bin with lid in female restrooms. |
| 2016-12-16 |
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 several containers throughout facilty such as bison, grilled onions, and tomatoes not date marked. cdi all items were allowed to be |
| 2016-09-27 |
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 blanched fries and cooked eggplant cooing on a speed rack at room tempera |
| 2016-09-27 |
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 lobster and soup that had been cooked and frozen not datemarked as required. items that have been frozen must contain the |
| 2016-09-27 |
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 employee cutting vegetables for plate garnish with no gloves on. cdi-by instruction. |
| 2016-09-27 |
45 |
4-501.11 maintain equipment in good repair. observed a water leak from pipe under dish machine. |
| 2016-09-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on the drying rack in the dishmachine area. |
| 2016-06-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fan with dusty build-up in 3 comp sink area. |
| 2016-06-07 |
45 |
4-501.11 maintain equipment in good repair. observed cold drawer reach-in coolers unable to maintain temperatures at 45f or below. per management, a service technician has been contacted. verification required. (repeat) |
| 2016-06-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on drying rack. (repeat) |
| 2016-06-07 |
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 blanched fries at 60f in co |
| 2016-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food in cold drawers holding at temperatures above 45f. (raw hamburgers, scallops, raw chicken, blanched fries, roasted tomatoes) see temperature chart, cdi-product voluntarily |
| 2016-06-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer less than 200ppm. cdi-sanitizer remade to correct concentration. |
| 2016-06-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on rack above clean dishes. |
| 2016-02-24 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw rabbit and raw chicken stored together in the the same bus tub in walk-in cooler. cdi-pic relocated chicken to correct location. |
| 2016-02-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed goat cheeese, hummus, lettuce, tzatziki sauce in entree flip top cooler holding at temperatures above 45f. (see temperature chart).( entree cooler is in need of repair to ensure |
| 2016-02-24 |
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 spinach, cooked clams, potatoes, soup, ricotta cheese, and roasted pork not datemarked as required. cdi-all items datemarked acco |
| 2016-02-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed several menu items requiring disclosure not asterisked on the menu. (poached eggs, braised bison, citrus |
| 2016-02-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several spray bottles of sanitizer not labeled as required. cdi-pic labeled. |
| 2016-02-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on drying rack. |
| 2016-02-24 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several squeeze bottles of oils and sauces and spices not labeled as required. |
| 2016-02-24 |
45 |
4-501.11 maintain equipment in good repair. observed entree flip top unit on front line with an ambient air temperature of 66f. all food items in unit were discarded and a service request for repairs were made. *verification required* |
| 2016-02-24 |
33 |
3-501.13 use approved thawing methods. observed raw chicken sitting out on prep sink thawing. cdi-chicken placed in walk-in cooler. |
| 2015-10-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed upackaged bag of raw duck head stored over frozen berried in low reach-in freezer. cdi- frozen berries were voluntarily discarded by pic.3-302.11(a)(4) protect food in storage usin |
| 2015-10-20 |
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 quickly rinse soap off hands in handsink without scrubbing hands together. employ |
| 2015-10-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed an employee filling up coffee pitcher in handsink behind bar. cdi by instruction. observed equipment stored in handsink by walk-in cooler. cdi-equipment was rem |
| 2015-10-20 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed dry erase marker board cleaner stored on rack above various spices and cooking products. cdi- product was relocated. |
| 2015-10-20 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed cooked pork and tuna salad labeled with incorrect date in walk-in cooler. observed grit cakes n |
| 2015-10-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed large container of sauce on floor of walk-in cooler. cdi-container was placed on rack in walk-in cooler off floor. |
| 2015-10-20 |
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 several scoops used for various dry goods stored on top of soiled lid c |
| 2015-10-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build up on hood equipment in kitchen. observed accumulation of food debris and residue on top of dishmachine. observed heavy dust build up on |
| 2015-05-06 |
6 |
~ 2-301.14 when to wash - p - wash hands before doning gloves. observed a food employee begin to put on gloves without washing their hands in between. cdi by instruction. |
| 2015-05-06 |
7 |
3-301.11 preventing contamination from hands - p,pf - no bare hand contact with ready to eat foods. observed pic touch cut lettuce with their bare hands. cdi, operator voluntarily discarded 2 pans of lettuce. |
| 2015-05-06 |
8 |
6-301.12 hand drying provision - pf - a means to dry hands shall be supplied at each handwashing sink. observed no hand towels at handwashing sink behind bar. cdi, handwashing towels were supplied during inspection.5-205.11 using a handwashing sink-operat |
| 2015-05-06 |
12 |
3-402.11 parasite destruction - p - supply parasite destruction records for fish offered undercooked. observed menu labeled with yellowtail and pic stated that yellowtail tuna was the fish product. observed no packaging avaialable for yellowtail fish and |
| 2015-05-06 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed package of raw meat tartar stored with prociutto and removed from commercial packaging. cdi, operat |
| 2015-05-06 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - provide sanitizer at proper concentration. observed chlorine sanitizer at chemical dish machine behind the bar not providing pro |
| 2015-05-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - date mark potentially hazardous food that is ready to eat and held over 24 hours. observed 1 container of rice not date marked and other foods |
| 2015-05-06 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - potentially hazardous foods shall be cold held at 45 degrees f or below. observed cut lettuce in low reach in drawer unit below grill |
| 2015-05-06 |
33 |
3-501.13 thawing - c - use proper methods to thaw foods. observed meat thawing at prep sink in container as well as in a bulk amount without running water. cdi, ensure that too much product is not thawing at one time. |
| 2015-05-06 |
34 |
4-204-112 temperature measuring devices-functionality - pf - cold hold refrigeration units used to store potentially hazardous foods shall be supplied with at temperature measuring device to measure ambient air temperature. observed no temperature gauges |
| 2015-05-06 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. observed several wet wiping cloths on counter surfaces and used to stabilize cutting boards in kitchen. |
| 2015-05-06 |
41 |
3-304.12 in-use utensils, between-use storage - c - store in-use utensils properly. observed several in-use utensils stored in water at 74 degrees f at prep table. |
| 2015-05-06 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed several stacks of clean pans being wet stacked on rack in kitchen. |
| 2015-05-06 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed a split gasket on low reach-in refrigerator door. observed chemical dish machine behind bar not providing proper chlorine concentration for sanitizing equip |
| 2015-05-06 |
31 |
3-501.15 cooling methods - pf - use proper methods to thaw foods. observed peppers cooling in covered container on rack at 114 degrees f. cdi, operator removed cover and relocated peppers to walk-in cooler to rapidly cool. |
| 2014-11-13 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfprovide proper consumer advisory on menu by means of a disclosure statement and a reminder statement. observed current consumer advisory |
| 2014-11-13 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pmechanical warewashing equipment shall provide proper concentration of sanitizer. observed chlorine dish machine not providing prop |
| 2014-11-13 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfhandwashing sinks shall be accessible at all times for employee use. observed handwash sink near 3 compartment sink with dirty equipment being stored in front of it and boxes from a delivery |
| 2014-11-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held below 45 degrees f. observed 2 containers of whipped butter sitting out at room temperatur |
| 2014-11-13 |
31 |
3-501.15 cooling methods - pfprovide proper methods to cool food. observed a container of tuna cooling in a tightly wrapped container in walk in cooler at 67 degrees f. observed a pan of squash cooling on rack at 73 degrees f. observed a pan of mozzerela |
| 2014-11-13 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed several split gaskets on low reach-in refrigeration doors. observed 1 light out under hood ventilation system.4-101.19 nonfood-contact surfaces - cnonfood cont |
| 2014-11-13 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean linens and utensils in a clean, dry area and 6 inches from the ground. observed several knives being stored and wedged between soiled w |
| 2014-11-13 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from accumulation of soil. observed several food debris and crumbs accumulating on gaskets on reach in refrigerators and accumulating on bottom of reach in freezers. observed top |
| 2014-11-13 |
37 |
3-305.11 food storage-preventing contamination from the premises - cstore foods 6 inches from the ground. observed soda drink mixes stored on ground behind front bar counter. observed onions stored on shelf less than 6 inches from the ground in hallway l |
| 2014-04-02 |
6 |
2-301.12 cleaning procedure - pgeneral comment: use a clean barrier to turn off faucet when washing hands. observed employee turn off faucet with their bare hands. cdi by instruction. |
| 2014-04-02 |
12 |
3-203.12 shellstock, maintaining identification - pfgeneral comment:the date that the last shellstock was sold shall be written on shellstock tags and retained in chronological order. observed facility retaining shellstock tags but not capturing and recor |
| 2014-04-02 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - praw animal food shall be stored so that cross contamination is prevented. observed raw checken removed from commercial packaging and stored with raw beef in white domestic fre |
| 2014-04-02 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pdish machines shall supply proper concentration to sanitize dishes. observed no chlorine sanitizer left in container for chemical d |
| 2014-04-02 |
16 |
3-401.14raw animal foods that are cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority, maintained in establishment and available upon r |
| 2014-04-02 |
20 |
. 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed sumac sauce that was housemade and above 45 degrees f |
| 2014-04-02 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfgeneral comment: provide proper consumer advisory on dinner and lunch menus for undercooked steaks, and cooked-to-order hamburgers on men |
| 2014-04-02 |
21 |
. . . . 3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfdate mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed container of chicken not date |
| 2014-04-02 |
31 |
3-501.15 cooling methods - pfuse proper cooling methods to cool potentially hazardous food. observed chicken tightly wrapped and cooling in walk-in refrigerator. cdi, operator removed the wrapping from chicken. repeat. |
| 2014-04-02 |
37 |
3-305.11 food storage-preventing contamination from the premises - cfood shall be stored 6 inches off of the ground. observed several containers of lobster meat stored in containers on ground in walk-in cooler. observed a tray of beef stored on ground in |
| 2014-04-02 |
38 |
2-402.11 effectiveness-hair restraints - cfood employees shall wear effective hair restraint. observed 2 food employees not wearing a hair restraint. |
| 2014-04-02 |
39 |
3-304.14 wiping cloths, use limitation - cgeneral comment: containers of sanitizer shall be stored so contamination of equipment is prevented. observed 1 spray bottle of sanitizer stored over |
| 2014-04-02 |
42 |
4-901.11 equipment and utensils, air-drying required - callow equipment to air dry after cleaning. observed several metal pans being wet stacked on drainboard of 3 compartment sink. |
| 2014-04-02 |
45 |
4-205.10 food equipment, certification and classification - cfood equipment shall meet nsf / ansi standards. observed white freezer near bar that was labeled for houshold use only on data plage. remove or replace with commercial freezer.4-501.12 cutting s |
| 2014-04-02 |
28 |
3-302.13 pasteurized eggs substituted for raw eggs for certain recipes - ppasteurized egg products shall be substituted for raw eggs in the preparation of hollandaise or bearnaise sauce. observed operator state that they prepare their own hollandaise and |
| 2013-02-26 |
8 |
general comment- maintain all hand sinks accessible. |
| 2013-02-26 |
1 |
pic observed without certification. certification required by 1/1/14. |
| 2013-02-26 |
4 |
observed employee drink on prep surface. maintain proper storage. |
| 2013-02-26 |
6 |
observed employee handle dirty dishes then clean without washing hands. maintain proper hand washing. |
| 2013-02-26 |
14 |
observed sanitizer bay of 3-compartment sink reading 0ppm quat and stickers remaining on clean food bins. maintain proper wash; rinse and sanitize procedure for all food contact surfaces. |
| 2013-02-26 |
41 |
observed in use utensile stored in room temperature water at prep area. maintain in water 135f; or in dipper well; if not maintained on clean; dry surface. |
| 2013-02-26 |
36 |
general comment- observed several gnats in kitchen. |
| 2013-02-26 |
37 |
general comment- maintain single service cloth (cheese cloth) for wrapping and storing raw meats. discontinue multi use rags for storage of raw meats. |
| 2013-02-26 |
31 |
observed cooling foods tightly sealed in walk in cooler. maintain proper methods. |
| 2012-10-24 |
2 |
ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |
| 2012-10-24 |
46 |
ensure wash water in three compartment sink is maintained at 110f or above at all times. observed wash water 104f; cdi by refilling. |
| 2012-10-24 |
23 |
provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed eggs being served undercooked with no consumer advisory. facility is planning to served eggs; qu |
| 2012-10-24 |
22 |
ensure that foods where time as a public health control is used are properly labeled with time. observed no time label on butter; cdi by instruction. |
| 2012-10-24 |
21 |
ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed multiple food items; salads; greens; sausage; milk; etc. with no date marking; cdi by instruction. |
| 2012-10-24 |
20 |
ensure all cold time/temperature control for safety foods (tcs) are maintained below 45f. observed cheese; other items on ice in prep area 55f; cdi by cooling. |
| 2012-10-24 |
14 |
ensure equipment food contact surfaces and utensils are clean to sight and touch. observed mold buildup on deflector of ice machine; sticker residue on plastic pans; cdi by cleaning. ensure that sanitizer is maintained at proper concentraions at all tim |
| 2012-10-24 |
12 |
ensure that the date the last shellstock from the container is sold or served is recorded on the tag; and the tags are maintained in chronological order. observed no dates on shellfish tags; cdi by instruction. |
| 2012-10-24 |
7 |
food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. observed employee touch cooked pork with bare hands; cdi by |
| 2012-10-24 |
6 |
ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employee taste from glove and did not wash hands after; cdi by instruction. hands must be washed before donning gloves; observ |
| 2012-10-24 |
1 |
ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |