| Violation Date |
Code |
Description |
| 2018-11-09 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. repeat caution should be used to minimize food exposure. observed cleaning needed on walls and floors by dish |
| 2018-11-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying pans. cdi: pans rewashed. repeat violation previous violation corrected. |
| 2018-11-09 |
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 stored on the floor of walk in cooler and freezer. repeat violation |
| 2018-11-09 |
33 |
3-501.13 use approved thawing methods. observed squid thawing under running water. squid was above 45f. cdi: squid immediately prepared and rapidly cooled. |
| 2018-11-09 |
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 mushrooms, rice, and lentils cooling on speed racks in kitchen at room tem |
| 2018-11-09 |
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 observed butter in warmer marked wit |
| 2018-11-09 |
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 macaroni and goat cheese appetizers with no date. pic stated they were made yesterday. cdi: items properly dated.3-501.18 discard t |
| 2018-11-09 |
9 |
3-201.11 use food from approved sources only. -p observed wild foraged chantrelles in walk in freezer and prep top. pic could only find the forager's education verification. cdi: mushrooms voluntarily discarded. later, the tag was found. pic reminded to k |
| 2018-09-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p repeat observed seared tuna being stored on shelf above ready-to-eat cut lettuce. cdi: tuna relocated. |
| 2018-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items holding above 45f in prep top cooler #1. pic stated they would like to use tphc for these items. another manager suggested using ice. ehs talked with staff about o |
| 2018-09-28 |
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 repeat observed ceasar dressing cooling in squeeze bottle in prep cooler. caesar dr |
| 2018-09-28 |
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 one squeeze bottle without labeling. |
| 2018-09-28 |
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 being stored on floor in walk-in freezer. |
| 2018-09-28 |
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 repeat observed burrata and marscapone without date labels. cdi: items properly date labeled. observed sliced tomatoes with date of 9/28 whe |
| 2018-09-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes to be stacked while wet on storage rack. |
| 2018-09-28 |
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 strainer with wire sticking out being stored as clean. cdi: strainer voluntarily |
| 2018-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed cleaning needed in cooler gaskets and in the tracks of sliding door cooler. observed cleaning needed on top of dishwasher and on equipment in |
| 2018-09-28 |
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. repeat caution should be used to minimize food exposure. observed cleaning needed on walls and floors by dis |
| 2018-09-28 |
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 scoops for ice cream sitting in container of water at room temperature u |
| 2018-06-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p repeat observed one small container of raw oysters being stored on top of ready-to-eat ginger soy sauce in prep cooler. cdi: pic reorganized items. |
| 2018-06-25 |
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 repeat observed foie gras without and opened gallon of milk without date label. cdi: items properly date labeled. observed major improvement |
| 2018-06-25 |
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 large bag of pasta noodles cooling in walk-in, tightly packed. pic stated |
| 2018-06-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes and lemon butter holding below 135f in steam wells. cdi: items reheated to 165f. ehs advised pic to ensure items are above 135f before placing them into hot hol |
| 2018-06-25 |
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 ac unit to be down in kitchen where ceiling is leaking. facility had already t |
| 2018-06-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed cleaning needed in the upper interior of ice machine, in the tracks of sliding door cooler, cooler gaskets, and in walk-in cooler where there |
| 2018-02-01 |
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 large baggie of tightly packaged, compressed pasta at 55f in center. cdi |
| 2018-02-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored in prep area. |
| 2018-02-01 |
7 |
3-301.11 preventing contamination from hands - p,pf observed chef tasted sugar, using hand, from unmarked container. observed owner touch baked onion slices that were cooling. cdi-both items voluntarily disposed of. |
| 2018-02-01 |
9 |
3-201.12 food in a hermetically sealed container - p observed small jar of home canned lemon preserves. food in hermetically sealed containers shall come from a regulated food processing plant. cdi-disposed of. so |
| 2018-02-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed double stacked ham on cook line 52f, baked portabella mushrooms 48f and room temperature veggie mix (pre-washed spinach). cdi-through discussion |
| 2018-02-01 |
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 bags of fresh spinach and other vegetables and duck not date marked3-501.18 discard the food requiring date labels once time/tempe |
| 2018-02-01 |
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 asterisk, disclosure and reminder on chalk menu board outside restaurant. verification required |
| 2018-02-01 |
33 |
3-501.13 use approved thawing methods. observed steaks thawing in water bath of 3-comp sinks while other 2 vats were being used to pre-wash and pre-rinse heavily soiled items before being put in dishmachine. water in both vats was filthy. cannot use 3 |
| 2018-02-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw scallops over cooked potatoes. cdi- scallops put to where seafood is stored. |
| 2018-02-01 |
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 in wif on floor. wif very overfilled, try organizing a little better.3-305.14 food preparation - c through discussion bar |
| 2018-02-01 |
54 |
6-501.110 using dressing rooms and lockers - c6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee clothing and personal items stored in prep areas and scattered everywhere in upst |
| 2018-02-01 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c observed clutter, restaurant very small, remove items that are not needed.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat |
| 2018-02-01 |
47 |
4-602.13 nonfood contact surfaces - c observed grease/debris build-up on surfaces including undersides of refrigeration handles, underside of ice machine guard, prep sink, dishmachine drain board, 3-comp sink vats, exteriors of small appliances. |
| 2018-02-01 |
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 containers of unlabeled contents. label foods not in original containers. |
| 2018-02-01 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed dishwasher wiping wet dishes with rag. air dry completely |
| 2018-02-01 |
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 container of water with utensils storage in it.3-304.12 in-use utensils |
| 2017-12-11 |
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 improvement on most areas. observed cleaning nee |
| 2017-12-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed cleaning needed in freezer and prep cooler gaskets/hinges, in the cracks and crevices of rice cooker, in the tracks of sliding door reach-in |
| 2017-12-11 |
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 french fries that had been |
| 2017-12-11 |
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 major improvement with date labeling. observed hot dogs dated 12/2 and lemon butter for 12/2. cd |
| 2017-12-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed cooked noodles holding at temperatures above 45f in prep cooler. one bag of noodles was made a previous day and one was from today. cdi: noodles from different day were v |
| 2017-12-11 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed facility using non-continuous cooking without prior approval. facility is searing duck to crisp the fat, cooling duck, |
| 2017-12-11 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed beets with growth on them on speed racks outside of walk-in cooler. cdi: beets were voluntarily discarded. |
| 2017-12-11 |
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 boiled eggs cooling in prep cooler with tight-fitting lid. cdi: boiled egg |
| 2017-09-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed pumpkin puree and tomato sauce holding above 45f in reach-in cooler. all other items were at proper temperature. observed items holding at temperatures above 45f in small |
| 2017-09-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf 6-301.11 provide soap for hand washing at each handsink. -pf observed no paper towels at hand sink #1 and no soap at hand sink #2. food prep was going on in the ki |
| 2017-09-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p repeat observed seared tuna (raw) on shelf above rte foods in prep cooler. cdi: tuna was relocated to bottom shelf. |
| 2017-09-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build-up and sticky residue on dry storage containers throughout kitchen. change pans out more frequently to avoid such build-up. |
| 2017-09-29 |
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 two employees and pic turn faucet off with bare hands before grabbing paper towel to dry |
| 2017-09-29 |
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 repeat observed multiple items without date labels including basil butter, lettuce, cooked noodles, spinach, carrots, cooked potatoes, and b |
| 2017-09-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat observed pans wet stacked on clean dish rack by three compartment sink. |
| 2017-09-29 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler holding foods above 45f. verification required to ensure cooler has been serviced. |
| 2017-09-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed in prep coolers, cooler gaskets, and freezer gaskets. observed significant build-up on racks throughout kitchen including clean dish |
| 2017-09-29 |
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. repeat observed build-up on floors under dish machine, cl |
| 2017-09-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat observed multiple spices and squeeze bottles without labeling throughout kitchen. |
| 2017-06-26 |
8 |
6-301.14 post a hand wash sign at each handsink. observed no hand washing sign present at bar hand sink. cdi: pic was left with hand washing sticker. |
| 2017-06-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a container of raw scallops being stored directly on top of a container of herbs on a shelf above ready to eat sauces. cdi: scallops were relocated to bottom shelf.3-302.11(a) sepa |
| 2017-06-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at dish machine to be 10 ppm chlorine. cdi: facility will use three compartment sink to wash all dishes until dish machine can be serviced to dispens |
| 2017-06-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced tomatoes, cut lettuce, sliced turkey, and cream sauce all holding at temperatures above 45f in prep top cooler #1 and prep cooler #3. ensure items that are placed on ice |
| 2017-06-26 |
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 foie gras and sliced tomatoes without date labels. cdi: items were properly dated.3-501.18 discard the food requiring date labels o |
| 2017-06-26 |
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 without time |
| 2017-06-26 |
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 cooked pasta noodles being cooled in a tightly sealed ziplock bag in the w |
| 2017-06-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of potatoes and chicken broth being stored on the floor in the walk-in cooler. |
| 2017-06-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp wiping cloth being stored on counter outside of sanitizer.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket being store |
| 2017-06-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet-stacking of pans on drying rack by three compartment sink. |
| 2017-06-26 |
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. observed cleaning needed on walls throughout kitchen. observed cleaning needed on floors behind the ice mach |
| 2017-06-26 |
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 spices and squeeze bottles in need of labeling on main cook line. |
| 2017-03-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black build up on ice bin at drink station in kitchen. scoop in ice machine at dish pit with spotty build-up. |
| 2017-03-28 |
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 pause during food prep, grab bottle of sanitizer, spr |
| 2017-03-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed handsink in kitchen being used as a dump sink. ice dumped in hand sink. cdi- sink cleared and reminder hand sinks are for handwashing only. |
| 2017-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed many items in the tops of prep coolers at line above 45 f. third inspection in a row with this violation. cdi- items discarded voluntarily or moved to walk-in cooler for coolin |
| 2017-03-28 |
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: observed salmon with ca on menu but no parasite-free guarantee from current supplier. cdi-supplier contacted and sent letter fr |
| 2017-03-28 |
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: found pasta dated 3/21. cdi- voluntarily discarded. |
| 2017-03-28 |
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: facility could not produce written |
| 2017-03-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: observed sirloin steak and cheeseburger with no consumer advisory on menu. menus corrected and printed while on s |
| 2016-12-30 |
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 frp at dish machine area pulling away from wall. |
| 2016-12-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 3 white cutting boards stored as clean with deep cuts and gouges so that they are holding black residue. pic directed to replace or resurface |
| 2016-12-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several food items stored on the floor in walk in freezer.3-307.11 protect food from contamination sources not specifically noted |
| 2016-12-30 |
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 two containers of oil unlabeled. |
| 2016-12-30 |
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 mashed potatoes in walk in with no date. pic stated that it was cooled down from service yesterday. cdi: item dat |
| 2016-12-30 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed several different proteins comingled in same containers in walk in cooler. cdi: items separated out by species. |
| 2016-09-12 |
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 pasta cooling in walk in cooler at 72 degrees after 2 hours of cooling . cdi discarded. |
| 2016-09-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous food in prep units greater than 45 degrees see chart above. cdi discarded. |
| 2016-09-12 |
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 brie dated 09-03 still in walk in ,goat cheese unlabled, and other soft cheeses unlabled. cdi discarded. |
| 2016-09-12 |
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 large volume in sealed ziplock bag. cdi discarded. |
| 2016-09-12 |
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 walls in dish area in need of cleaning. 6-501. |
| 2016-09-12 |
49 |
5-205.15 maintain a plumbing system in good repair. observed three compartment sink leaking. |
| 2016-09-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishwasher towel drying pans they must be air dried. -0 points- |
| 2016-06-23 |
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 brie, marscapone , goat cheese, and clam chowder with no date marks. repeat violation. cdi cheeses marked and clam chowder disca |
| 2016-06-23 |
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 two containers of clam chowder and one container of cream based soup in reach in greater than 45 degrees cooling from last |
| 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 clam chowder and other soups being cooled in too large of volume in reach in cool |
| 2016-06-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed tuna carpaccion and ahi tuna on lunch menu missing reminder linking to consumer advisory. verification |
| 2016-06-23 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. replace or resurface cutting board on prep unit in kitchen. -0 points- |
| 2016-06-23 |
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 near dessert station with buildup of food |
| 2016-03-03 |
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 walls and ceilings in dish room in need of clea |
| 2016-03-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-03-03 |
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 french onion soup and clam chowder cooled in high volume containers and tightly co |
| 2016-03-03 |
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 on lunch menu such as tuna with no reminder. cdi new menus were printed during inspectio |
| 2016-03-03 |
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 pasta , brie, cream, mashed potatoes, with no date marks. cdi marked products.3-501.18 discard the food requiring date labels onc |
| 2016-03-03 |
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 clam chowder and french onion soup at 53 degrees cooled from last night. cdi products discarded. |
| 2015-11-18 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees use gloves to handle raw food then the put on new gloves to handle rte food without handwashing. cdi hands washed and gloves donned. |
| 2015-11-18 |
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 handle crab cake with bare hands. cdi gloves donned. |
| 2015-11-18 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed black beans in reach in that had mold growing. cdi black beans discarded. |
| 2015-11-18 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees wiping soiled gloves on cloths and continue food prep and going in and out of walk in and continue food prep. cdi hands washed glovews chan |
| 2015-11-18 |
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 facility with grilled onio |
| 2015-11-18 |
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 mozzerella, quiche, milk, proscuitto, and goat cheese not dated. cdi items dated. observed cont |
| 2015-11-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed base of blender, base of mixers, and racks in walk in unit in need of cleaning. repeat. |
| 2015-11-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plastic bowls, and metal pan soiled with debris.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2015-08-06 |
9 |
3-201.11 use food from approved sources only.-p. observed milky cap mushrooms, family of chantrelles, from andre jenny. unable to provide information to verify if this is an approved distributer or inspected by department of agriculture. verification requ |
| 2015-08-06 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. pic shall ensure food is in temperature and units are able to maintain temperature levels and ensure proper sanitzing of equipment and utensils. |
| 2015-08-06 |
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 wash hands without using soap for less than 15 seconds. cdi soap used during han |
| 2015-08-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed seared tuna stored on uncovered container of chicken salad and raw burger patty stored over dressings in reach in unit. cdi items relocated and chicken salad discarded. repeat. |
| 2015-08-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed 2 reach in and 2 prep units with ambient air temperatures of 48-60f. all units holding food at 47f and above. cdi items from night before voluntarily discarded by facility and |
| 2015-08-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed inside of reach in units in need of cleaning, base of blender, and base of mixers soiled with debris. |
| 2015-08-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed dish machine at 0ppm. cdi mechanic showed up and machine at 50ppm. |
| 2015-04-01 |
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 handle rte food with bare hands. cdi hands washed and gloves donned. repeat. |
| 2015-04-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths held underneath cutting boards. |
| 2015-04-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed facility with champagne vinagerette that has raw eggs inside but is not reflected on menu. verification |
| 2015-04-01 |
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 facility with blanched fri |
| 2015-04-01 |
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 aoli, goat cheese pie, and hard boiled egg that was held in facility for 24 hours and not dated. cdi items dated. 3-501.18 discard |
| 2015-04-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed seared tuna and raw calamari stored over rte food in reach in units. repeat. cdi items relocated.3-304.15(a) discard gloves after a task is complete or any time they are damaged |
| 2015-04-01 |
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. observed facility with out dated salmon letters. facility should update letters annually to ensure purveyor follows same proced |
| 2014-11-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed escargots stored over mushrooms in reach in and egg white stored over ready to eat foods. cdi ite |
| 2014-11-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled utensils , plates and ice machine. verification re |
| 2014-11-13 |
22 |
3-501.19 time as a public health control - p,pf. 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 disc |
| 2014-11-13 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed base of robocoup, mixer and blender and reach in |
| 2014-11-13 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed laddles an |
| 2014-11-13 |
7 |
3-301.11 preventing contamination from hands - p,pf. 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 handle ready to eat foods with bare hands. |
| 2014-11-13 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. 3-306.11 protect food on display using shields, packaging, or other effective means. -p. observed lettuce stored on soiled reach in shelf and lobster stock left uncovered in walk in. |
| 2014-07-17 |
7 |
3-301.11 preventing contamination from hands - p,pf. bare hand contact is not allowed with ready to eat foods. observed employee handle hamburger with bare hands. cdi hands washed and gloves put on. repeat. |
| 2014-07-17 |
30 |
8-103.11 documentation of proposed variance and justification - pf. a variance shall be approved from the state when doing specialized processes. observed facility drying goat cheese past 7 day date marking parematers without approved variance. cdi item d |
| 2014-07-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are cold held shall be 45f and below. observed dressing, cabbage, tomatoes, blue cheese held at 51f in prep unit holding at |
| 2014-07-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods shall be dated. foods that are 41f or below have a 7 day shelf life, 42-45f have a 4 day shelf life. observed goat cheese drying |
| 2014-07-17 |
53 |
6-202.112 living or sleeping quarters, separation - c. sleeping quarters on the premises of a food establishment shall be separated from areas used for food establishment by complete partitioning and solid self closing doors. observed facility with bed in |
| 2014-07-17 |
27 |
3-502.11 variance requirement - pf. food establishment shall not perform any specialized processes without prior approval from a regulatory authority. observed facility drying goat cheese without prior approval. verification required. |
| 2014-03-18 |
47 |
4-602.13 nonfood contact surfaces - c. nonfood contact surfaces shall be cleaned at a frequency to preclude accumulation of soil residues. observed build up in kitchen microwave. |
| 2014-03-18 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be held in a chemical sanitizer or stored away to be laundered. observed wet wiping cloths under cutting boards in the kitchen. |
| 2014-03-18 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food shall be protected from contamination by storing the food at least 6 inches above the floor. observed a box of raw chicken stored in a sheet pan, and a bin of cut potatoes on the c |
| 2014-03-18 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. raw animal foods that are undercooked in the facility shall be disclosed with a consumer advisory. observed lightly seared tuna on lunc |
| 2014-03-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. food that is held in the facility for 24 hours shall be dated. foods that are 41f and below have a 7 day shelf life, foods that are 42-45f have |
| 2014-03-18 |
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 mixing bowl with food debris. cdi item moved to sink for washing. |
| 2014-03-18 |
8 |
6-301.14 handwashing signage - c. hand wash signs shall be provided at every hands ink that employees used. observed hand washing signs in the bathrooms. cdi provided hand wash signs. |
| 2014-03-18 |
7 |
3-301.11 preventing contamination from hands - p,pf. food employees shall not have bare hand contact with ready to eat foods. observed employee cutting butter with bare hands and stated butter would be cooked later. cdi employee washed hands and used butt |
| 2014-03-18 |
2 |
2-103.11 (m) person in charge-duties - pf. food employees shall be informed about their responsibility to report any of the major symptoms or illnesses. observed facility with no employee health policy. cdi gave them a sheet and had everyone in the kitche |
| 2013-08-26 |
19 |
maintain hot foods at 135f or higher. observed butter sauce at 109f and blanched fries at 75f. both were discarded. information was left for time as a public health control if the facility wants to hold things out of temperature for up to four hours an |
| 2013-08-26 |
12 |
facility shall provide parasite destruction information for salmon. the facility recieves salmon from sysco, but the letter from sysco references sushi products and another company. more information is needed to link the atlantic salmon to the letterl. |
| 2013-01-24 |
12 |
facility has salmon on consumer advisory. facility must have parasite destruction information for this salmon and must cook throughly until this is provided. cdi by facility will fully cook. |
| 2013-01-24 |
21 |
ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 days at 41f or below and 4 days between 41-45f. observed tofu that was older than 7 days according to the d |
| 2013-01-24 |
8 |
provide hands that instruct employees to wash their hands at all hand sinks. |
| 2013-01-24 |
23 |
facility must add tuna cappuccino to the consumer advisory. also; steaks must be added to the advisory or documentation that the steaks are whole muscle intact beef. must be provided. cdi by instruction. have in place by the next inspection. all other |
| 2013-01-24 |
7 |
no bare hand contact is permitted with ready to eat food. observed an employee handle chicken with their bare hands. cdi. |