| Violation Date |
Code |
Description |
| 2018-10-19 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floor in need of being resealed. |
| 2018-10-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed bottom of reach in freezer in need of cleaning. cdi: freezer cleaned during inspection. |
| 2018-10-19 |
45 |
4-501.11 maintain equipment in good repair. observed gasket torn on prep top reach in cooler door closest to the grill. |
| 2018-10-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw beef in reach in. cdi: items rearranged so chicken is on one side of the cooler and other proteins are on the left.3-302.11(a) separate raw animal foods |
| 2018-06-25 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed large boxes of single service items stored directly on floor in storage room. |
| 2018-06-25 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2018-06-25 |
31 |
repeat3-501.15 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 cut tomatoes and cut leafy greens and cooked chicken all cooling in |
| 2018-06-25 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed no employee health policy in place during inspection. cdi information regarding employee health policy emailed to faci |
| 2018-01-10 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site during inspection. repeat violation |
| 2018-01-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine not pulling sanitizerduring inspection. cdi: facility has less than 50 seats and are handwashing in the 3-comp sink. repeat violation verificatio |
| 2018-01-10 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken final cooked to 156 and put in a togo box to be served. cdi: employee directed to finish cooking chicken to 165 |
| 2018-01-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes overstacked in prep cooler, holding above 45f. cdi: tomatoes discarded. |
| 2018-01-10 |
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 one container of potatoes, made yesterday, with no date. cdi: item dated. |
| 2018-01-10 |
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 plate being used to scoop out flour. cdi: plate removed . |
| 2018-01-10 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed chicken and gyro meat cooling in tightly covered container. cdi: items ven |
| 2018-01-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers in restaurant. repeat violation |
| 2018-01-10 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed split lids on some containers.4-501.11 maintain equipment in good repair. observe |
| 2018-01-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no reminder on menus. repeat violation verification required |
| 2017-07-13 |
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 tomatoes cooling in prep top cooler. cdi: employees directed to cool toma |
| 2017-07-13 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site until most of the inspection had been completed. repeat violation |
| 2017-07-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine not pulling sanitizer during inspection. cdi: pic fixed the machine during the inspection. |
| 2017-07-13 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed downstairs door open with no air curtain present.6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout downstairs bar a |
| 2017-07-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed salmon, souvlaki, and chopped sirloin asterisked on menu, but with no disclosure, only reminder. verifica |
| 2017-07-13 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on reach in freezer. |
| 2017-07-13 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed cracked light covers in kitchen. repeat violation |
| 2017-07-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying dishes as they came out of the dish machine. observed 2 wet stacked containers stored as clean. |
| 2017-02-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food manager on site during inspection. |
| 2017-02-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several harborage areas outside of back door in alley. |
| 2017-02-20 |
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 with unapproved jewelry preparing food. |
| 2017-02-20 |
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 no handles on scoops in several items including feta cheese on prep unit |
| 2017-02-20 |
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 employees wash hands several times and recontaminate hands by not using a barrier to turn |
| 2017-02-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed chicken juice leaking in bottom of reach in freezer. |
| 2017-02-20 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed damaged cooler stored outside in alley area. |
| 2017-02-20 |
54 |
6-202.11 light bulbs, protective shielding - c observed damaged light shield covering light near dish machine. |
| 2017-02-20 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit leaking into the inside of cooler. observed damaged gasket on reach in freezer. |
| 2016-10-25 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on reach-in flip top cooler. |
| 2016-10-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths lying around on countertops and food prep surfaces throughout facility. cdi-cloths placed in buckets |
| 2016-10-25 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer on site. verification required. |
| 2016-10-25 |
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 cut lettuce and tomatoes cooling tightly covered in the reach-in cooler. |
| 2016-06-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food items holding above 45f in the prep cooler. cdi-items placed on ice to rapidly cool. |
| 2016-06-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wiping cloths lying around on countertops throughout facility. cdi-cloths placed in sanitizer buckets. |
| 2016-06-23 |
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, sauces and bulk dry goods not labeled as required. cdi-items labeled. |
| 2016-06-23 |
34 |
.4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no ambient thermometer in reach-in prep cooler near grill. |
| 2016-06-23 |
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 cooked chicken cooling in a dense container at 130f in the prep cooler. |
| 2016-06-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled pans and utensils stored as clean on the drying rack. cdi-items sent to be rewashed. |
| 2016-02-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over sliced cheese in prep cooler. cdi-relocated chicken to lower shelf. |
| 2016-02-26 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed probe thermometer reading +5f higher than ehs thermometer. cdi-calibrated thermometer. |
| 2016-02-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items including but not limited to spinach dip, coleslaw, and milk in prep cooler above 45f. cooler's ambient air temperature was 43f. pic stated that door may have been |
| 2016-02-26 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed wall joint covering missing from wall at can wash. |
| 2016-02-26 |
45 |
4-502.11(a) maintain utensils in good repair. observed several cracked lids in-use, making them no longer easily cleanable. |
| 2015-10-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed top layer of sliced cheese in prep cooler at 50f. all other products in prep cooler were 45f or below. cdi-cheese was voluntarily discarded by pic. |
| 2015-10-19 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed wall joint missing between walls by can wash. observed wall damage behind prep sink in kitchen area. |
| 2015-10-19 |
47 |
.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of debris in handsink behind upstairs bar. |
| 2015-10-19 |
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 squirt bottles and metal shakers not labeled to indicate contents. cdi-containers were labeled. |
| 2015-10-19 |
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 container of rice sitting out on prep table at 100f. cdi- reheated rice to |
| 2015-10-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory on menu missing the reminder next to salmon. verification required by 10/29. |
| 2015-10-19 |
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 cut lettuce in prep cooler cut on saturday, with no date mark. cdi-lettuce was voluntarily discarded by pic. |
| 2015-10-19 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed food-contact surface of stored whisks on dirty hanging hooks. cdi-utensils were removed to be rewashed. 4-602.11 clean the equipment and utensils |
| 2015-10-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed opened package of raw mexican sausage over ready-to-eat products in reach-in freezer. cdi-sausage was relocated to lower shelf.3-302.11(a)(4) protect food in storage using covered |
| 2015-10-19 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at handsink behind upstairs bar. cdi-placed handwash sign at sink. |
| 2015-03-27 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide sanitizer at proper concentration. observed chemical dish machine not providing proper sanitizer concentration. cdi, operat |
| 2015-03-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed a container of raw chicken stored on top of sauce in flip top prep refrigerator. observed 1 open packa |
| 2015-03-27 |
1 |
2-102.12 certified food protection manager - cat least one person on site at all times in a managerial capacity shall be an ansi accredited certified food protection manager. observed no manager on-site with certification. pic, gus stamoulis, arrived duri |
| 2015-03-27 |
18 |
3-501.14 cooling - ppotentially hazardous food shall be cooled from 135 degrees f to 70 degrees f and below and from 70 degrees f to 45 degrees f in 4 additional hours. observed mashed potatoes covered in container, cut cabbage and potatoe salad in covere |
| 2015-03-27 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfhandwashing sinks shall be easily accessible at all times for employee use. observed garbage can blocking handwashing sink in kitchen. cdi, operator relocated garbage can. |
| 2015-03-27 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be hot held at 135 degrees f or above. observed mashed potatoes and 2 containers of rice hot held below 135 deg |
| 2015-03-27 |
12 |
/3--402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf - provide parasite destruction letter for fish offered undercooked to consumers. observed no parasite destruction letter avail |
| 2015-03-27 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool food. observed foods cooling in covered containers. cdi, operator voluntarily discarded foods. |
| 2015-03-27 |
33 |
3-501.13 use approved thawing methods. observed meat thawing at drainboard of prep sink. cdi by instruction. |
| 2015-03-27 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths shall be stored in sanitizer in between uses. observed 2 wet wiping cloths on counter surfaces. |
| 2015-03-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed split gasket on refrigeration door.4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be free of cracks. observed 1 fryer |
| 2015-03-27 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facilities shall be cleaned as often as necessary to keep them clean. observed standing water below ice machine downstairs. observed soil and food debris accumulating on shelves throughout kitch |
| 2015-03-27 |
26 |
7-102.11 common name-working containers - pftoxic substances and sanitizer shall be labeled by common name of substance. observed several spray bottles of toxic substances not labeled as required. cdi, operator labeled containers. |
| 2014-10-23 |
4 |
general comment: 2-401.11 eating, drinking, or using tobacco - cemployee beverages shall be located so that contamination of equipment and food is prevented. observed 1 employee beverage located over 2 door cooler behind upstairs bar. cdi, operator reloca |
| 2014-10-23 |
6 |
2-301.12 cleaning procedure - puse proper procedures when washing hands. observed 1 food employee wash single-service gloves. cdi, employee removed gloves when rewashing hands. |
| 2014-10-23 |
12 |
general. comment: 3-402.11 parasite destruction - pprovide parasite destruction statement for undercooked salmon offered on menu. observed no parasite destruction letter or information provided on menu that the salmon was frozen to destroy parasites. cdi, |
| 2014-10-23 |
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 1 container of beef tenderloin, 1 container of beef ste |
| 2014-10-23 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool food. observed rice cooling at room temperature at prep unit in a tightly covered container. cdi, cover removed and rice placed on ice |
| 2014-10-23 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be hot held at 135 degrees f or above. observed 1 container of chicken hot held at 61 degrees f. cdi, operator |
| 2014-10-23 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in-use utensils properly and in a clean, dry area. observed bowls and plates being used to dispense food and no handle on utensil. observed 2 ice scoops stored in an undrained container collecting wat |
| 2014-10-23 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed low reach in refrigerator not holding proper temperature and displaying an ambient air temperature of 53 degrees f. operator called a refrigeration company, cc |
| 2014-10-23 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cfloors, walls and ceilings shall be designed and constructed to be smooth and easily cleanable. observed several damaged ceiling tiles in restrooms and in kitchen. replace.6-501.12 cleaning, frequency an |
| 2014-10-23 |
35 |
3-302.12 food storage containers identified with common name of food - ccontainers storing dry ingredients that are not easily identify able shall be labeled by common name of food. observed several containers of flour and other dry ingredients not prope |
| 2014-03-18 |
39 |
maintain in use wiping cloths in sanitizer without soap and labeled. |
| 2014-03-18 |
38 |
only plain wedding bands allowed on food employees. observed chefs with watches and bracelets. |
| 2014-03-18 |
37 |
order meats according to final cook temp once opened in the freezer. |
| 2014-03-18 |
26 |
label all working containers of chemicals. sanitizer not labeled (repeat). |
| 2014-03-18 |
23 |
facility has no consumer advisory for undercooked steak, chopped steak, london broil and salmon. advised on proper menu statement and disclosure. (rv) |
| 2014-03-18 |
14 |
maintain food contact surfaces clean to sight and touch. observed build up on a soda gun. cdi cleaned and sanitized. |
| 2014-03-18 |
2 |
pic was unable provide documentation of employee health training or able to demonstrate knowledge of an employee health policy. (rv) facility to provide documentation with in 10 days. |
| 2013-02-27 |
21 |
general comment: date marking required on all ready to eat or preppared foods; see rule. rule:except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this |
| 2013-02-27 |
14 |
observed low concentration of sanitizer in working bottles; as well as sanitizer was very high in 3 comp sink. all sanitizer concentrations were correcter to the proper amount. cdi |
| 2013-02-27 |
26 |
general comment: need to also place common chemical name on all working containers ex (chlorine/sanitizer). |
| 2013-02-27 |
2 |
observed no employee health policy for facility. ensure that health policy is established for facility. cdi by documentation. |
| 2013-02-27 |
33 |
general comment: ensure to place items thawing in container and allow running water to cascade over container. cdi |
| 2013-02-27 |
31 |
observed foods cooling being tightly covered. utilize one of the following methods for cooling. rule:cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following method |
| 2013-02-27 |
1 |
ensure that facility has certified food safety manager on site during all operational times. cdi by instruction. |