| Violation Date |
Code |
Description |
| 2018-08-27 |
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, nonabsorbent, and withstand repeated warewashing. observed strawberries stored on towel. |
| 2018-08-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked items on the storage rack. cdi - removed items and educated about preventing wet stacking. |
| 2018-08-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat dispenser dispensing at 50 ppm at the 3 compartment sink. vr. advised to sanitize in the sodium hypochlorite dish machine running at 100 ppm. |
| 2018-02-16 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-02-16 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed torn gasket at the freezer. advised to repair. |
| 2018-02-16 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employes prepaing food and at dish machine without hair restraints. cdi - em |
| 2018-02-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomato and lettuce in the temperature danger zone in the prep units. cdi - pulled items to the walkin cooler to rapidly cool items down. educated to prepare product, cool down |
| 2018-02-16 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. repeat violation. observed nutmeg file not clean. observed soda nozzles with build up on them at the bar. cdi - pulled items for a cleaning pr |
| 2017-09-07 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed quat sanitizer buckets at 100 ppm. pic states that the buckets were filled up around 11:30 |
| 2017-09-07 |
45 |
4-501.11 maintain equipment in good repair. observed one gasket to the refrigerator torn. the refrigerator is holding proper temperature. repeat violation. walkin cooler gaskets have been replaced from last time. 4-501.12 resurface or replace cutting sur |
| 2017-09-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed nutmeg file dirty with leftover nutmeg debris. advised to keep this item more clean. cdi - brought to dish pit. |
| 2017-09-07 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed dusty |
| 2017-09-07 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-04-12 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed torn gasket at the bottom of both walkin coolers. advised to replace. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed |
| 2017-04-12 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer bucket stored on drain board of food prep sink. cdi - educated that sanitizer buckets need to be in proper storage to prevent contamination of food that is being prepared in sink |
| 2016-12-09 |
45 |
4-501.11 maintain equipment in good repair. observed one gasket at pull out drawer torn. product is holding at proper temperature. advised to fix. |
| 2016-12-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed lettuce cooling down in walkin cooler. refer to temperature chart. product is i |
| 2016-12-09 |
14 |
4-701.10 equipment food-contact surfaces and utensils shall be sanitized. observed food contact surface of ice paddle stored directly on walkin cooler storage rack. cdi - advised to properly clean then wrap in plastic wrap to protect food contact surface |
| 2016-10-13 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets throughout equipment in the kitchen (reachin next to handsink, refrigerator in the back) equipment is holding proper temperature. refer to temperature chart. |
| 2016-10-13 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. repeat violation. observed slight build up in ice machine. better than last time. but clean inside of ice machine more often. |
| 2016-06-28 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed two buckets of sanitizer with the rags not stored in the buckets. cdi - put the rags into |
| 2016-06-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed bulk lettuce containers cooling in the pull out drawer covered. cdi - pulled t |
| 2016-06-28 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed drink machine ice bin and the big ice machine with build up. the drink machine ice bin has the black mold build up and |
| 2016-06-28 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employees reconta |
| 2015-11-23 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed blanched broccoli, cooked potatoes, and lettuce in the establishment's kitchen that has been prepared and held for mo |
| 2015-11-23 |
34 |
(general comment) 4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for an accurate measurement of thin foods.-pf observed that the establishment did not have a thin probe thermometer during the inspection. pic went to t |
| 2015-11-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dishes on the clean rack in the dish pit with food debris still on the food contact surface of the dish after they have gone through a cleaning proced |
| 2015-11-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed one container that was wet stacked. cdi - pulled the container apart for air drying. repeat violation |
| 2015-11-23 |
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 a working container of spices that was not labeled. cdi - pic provided a label to the container. |
| 2015-06-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food items stored over food used for customers. |
| 2015-06-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet-nested. |
| 2015-06-09 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed a tube of equipment lubricant stored with spices. residue from lubricant still on outside of tube. cdi-removed to different location.7-102.11 label working containers of toxic materials su |
| 2015-06-09 |
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 cut watermelon stored in cooler without date label. cdi-labeled. |
| 2015-06-09 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed bottom of pan in direct contact with food (lettuce) in walk in cooler. cdi-removed and lettuce taken to be washed. |
| 2015-06-09 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed several pieces of foreign matter in ice in ice machine. cdi-ice removed. |
| 2015-01-09 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed open bucket of sanitizer stored on drain board of prep sink while lettuce was being prepared in sink. cdi-bucket relocated to proper location. |
| 2015-01-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf no consumer advisory available for seasonal special menu. cdi-menus will be removed from service. |
| 2015-01-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on utensils stored as clean. cdi-items taken to be re-washed. also observed microbial build up on interior of ice machine. cdi-clean |
| 2015-01-09 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf pic did not have complete knowledge of required symptoms and illnesses that employees are required to report. pic also stated t |
| 2014-08-01 |
39 |
store sanitizer buckets off the floor. (3-304.14) observed a sanitizer bucket stored on floor of kitchen. |
| 2014-08-01 |
42 |
properly air dry utensils. (4-901.11) observed a small amount of items stacked wet from the night before. |
| 2014-08-01 |
14 |
food contact surfaces shall be clean to sight and touch. (4-601.11) observed build up on ice machine. also observed dried food debris on utensils stored as clean. cdi-cleaning started on all. |
| 2014-08-01 |
54 |
designate area for employee belongings to prevent contamination. (6-403.11) observed employee food stored co-mingled with food used by facility. |
| 2014-02-17 |
54 |
designate an area for employee belongings to prevent contamination of items used by facility (6-305.11) observed employee food stored over sealed pacakges of food used for facility. |
| 2014-02-17 |
20 |
store tcs food cold at 45f or below. (3-501.16) observed items in flip top cooler above 45f such as feta cheese, cream sauce, mascarpone cheese and cream cheese filling. items put in cooler a couple hours prior according to pic. cdi-all items put into wa |
| 2014-02-17 |
14 |
food contact surfacs shall be clean to sight and touch. (4-601.11) observed several scoops with food debris stored as clean and the soda gun at bar with debris. cdi-all items taken to be cleaned. |
| 2013-09-10 |
23 |
consumer advisory needed for undercooked or raw animal foods. observed incomplete consumer advisory on bar menu. disclosure missing on menu. a description of item or a footnote that states the items are served raw or undercooked or may contain raw or unde |
| 2013-09-10 |
14 |
food contact surfaces shall be clean to sight and touch. observed several scoops soiled and stored as clean. also observed ice machine with build up. cdi-all items cleaned. |
| 2013-09-10 |
12 |
facility has mahi mahi and salmon under consumer advisory and must provide documentation for parasite destruction. pic provided ehs with generic parasite destruction letters without facility name, address or name/address for supplier. cdi through instruct |
| 2013-02-25 |
31 |
properly cool foods (3-501.15) observed sauce cooling in ice bath. most of the ice melted around pan. refill with ice when melted and stir continuously. |
| 2013-02-25 |
23 |
consumer advisory shall be provided for raw or undercooked foods. (3-603.15) undercooked tuna on bar bites menu missing disclosure and reminder for consumer advisory. |
| 2013-02-25 |
18 |
properly cool foods from 135f to 70f within two hours and from 70f to 45f within four hours. (3-501.14) observed green goddess sauce cooling in ice bath. temperature of sauce ranged from 49f to 84f in middle. sauce had begun cooling 4 hours prior. did not |
| 2013-02-25 |
14 |
keep food contact surfaces clean and sanitized (4-601.11) observed build up on ice machine shield and soda nozzles at bar. cdi-cleaned. |
| 2012-10-31 |
8 |
5-202.12 (a) a handwashing sink shall be equipped to provide water at a temperature of at least 38oc(100of) through a mixing valve or combination faucet. pf hot water in womens restroom below 100f probably due to facility being closed and hot water not us |
| 2012-10-31 |
38 |
2-402.11 a) except as provided in ? (b) of this section; food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from c |
| 2012-10-31 |
37 |
3-305.11 (a) except as specified in ?? (b) and (c) of this section; food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and (3) at least 15 cm ( |
| 2012-10-31 |
26 |
7-201.11 poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles by: (a) separating the poisonous or toxic materials by spacing or partitioning; p and(b) locati |
| 2012-10-31 |
2 |
2-103.11 (m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through f |