| Violation Date |
Code |
Description |
| 2018-11-19 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed one reach in cooler with broken handle. repeat violation. points were not escalated due to same item in need of repair and all other equipment is in good repair. |
| 2018-11-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp wiping cloths on prep surfaces not held in sanitizer.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths f |
| 2018-11-19 |
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 plastic containers in large portions of cut lettuce and spring mix cooling |
| 2018-11-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed seared rack of lamb on dinner menu served under-cooked without a disclosure and reminder. verification re |
| 2018-11-19 |
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 roasted brussels spouts and roasted garlic without date mark. cdi pic dated during the inspection.3-501.18 discard the food requiri |
| 2018-11-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed container of chicken salad above 45f (see temp chart). employee stated item was prepped the day prior. cdi pic voluntarily discarded chicken salad. repeat violation. points were |
| 2018-11-19 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed quat sanitizer at 3 comp sink with concentration of 150ppm. manufacture states proper quat concentration is 200-400 ppm. |
| 2018-11-19 |
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 bare-hand contact sliced cheese at flip top unit. ensure to use gloves or utensils. cdi ehs educa |
| 2018-06-15 |
45 |
4-501.11 maintain equipment in good repair. observed one reach in cooler with a broken handle. |
| 2018-06-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed one stack of metal containers wetstacked on drying rack. |
| 2018-06-15 |
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 container of bread crumbs with no label. |
| 2018-06-15 |
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 turkey in walk in cooler with no label. cdi by labeling with proper date. |
| 2018-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of par cooked top round measuring above 45f. cdi by rapid cooling. |
| 2017-11-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved several food items not holding temp. of 45f or above. lobster meat and chicken salad appeared to be overprepped andremainder of items in flip top unit appeared to be due to unit |
| 2017-11-02 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -praw eggs stored above canned crab meat. no points escalated because storage order has improved. cdi- storage orderreversed. |
| 2017-11-02 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions wherecontamination of food, equipment, utensils, linens, and single use articles can not occur.an employee drink was stored on prep table. cdi- d |
| 2017-04-20 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting board on prep table scarred and in need of replacing. |
| 2017-04-20 |
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 multiple containers of cheese dip with a date of 4/10 in reach in cooler, exceeding 7 day window |
| 2017-04-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p one sanitizer spray bottle recorded at 50ppm quat. cdi- bottle exchanged,4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf minor black build-up in int |
| 2017-04-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p cooked pasta stored below raw shell eggs. cdi- pasta moved so it was no longer below raw eggs |
| 2016-10-20 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p crab dip had a date of 10/13, thus exceeding 7 day hold window. cdi- crab dip was discarded. follow 7 d |
| 2016-10-20 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee prepping food with no beard restraint. |
| 2016-10-20 |
35 |
3-602.11(a) food packaged on premises shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens(pf). several oil bottles unlabeled. label oil bottles. |
| 2016-10-20 |
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 several foods cooling improperly. observed large tub of cole slaw with lid on recorded |
| 2016-10-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese and carmelized onions all holding above 45f in flip top units. cdi- cheese was discarded while other products were brought to wic to cool down. |
| 2016-10-20 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p comminuted beef (hamburger patties) was stored over beef steaks. store raw foods in accordance to final cook temps. cdi- order was reversed. |
| 2016-06-21 |
45 |
no points deducted4-501.11maintain equipment in good repair.observed split/torn gaskets on a few unit doors in kitchen in need of replacing.4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed dee |
| 2016-06-21 |
42 |
no points deducted4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean utensils stored in dirty bus tubs. (keep tubs in wash rotation to prevent debris from collecting). |
| 2016-06-21 |
14 |
4-601.11 ( e ) (4) in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers: shall be cleaned ; (a) at a frequency specified by the manufacturer, or (b) absent manufacturer specifications, at |
| 2016-06-21 |
6 |
2-301.12follow the cleaning procedures to adequately wash your hands.-p observed employees wash hands in hand washing sink failing to wash for the required time frame; observed staff re-contaminate their hands by turning faucet handles off with bare hands |
| 2016-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed portabellas, shrimp bags, shredded cheese, and parmesan cheese all holding above 45f. cdi- cheese was overstacked and top layer of cheese was removed. repeat. |
| 2016-03-28 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24 hours in the establishment. -pf observed cooked risotto and onions in walk in cooler with no date mark. cdi- date provided. facility had overall very thoroug |
| 2016-03-28 |
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 portabellas and shrimp bags in flip top unit holing above 45f (see chart). pic |
| 2016-03-28 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer on the floor. store off the floor. |
| 2015-12-28 |
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 several squeeze bottles or water, oils, dressings, flour unlabled. cdi-pic labled. |
| 2015-12-28 |
23 |
. 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed black angus filet mignon has been recently added to menu without an asterisk. place an asterisk next to |
| 2015-12-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a homemade infused garlic and oil mixture prepared 12/27 sitting out on counter at room temperature. to prevent the growth of harmful bacteria, infused garlic and oil mixtures s |
| 2015-12-28 |
13 |
.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed openly exposed bag of rice in dry storage area. observed container of lettuce and gravy stored uncovered in reach-in refrigeration units. cdi-items |
| 2015-08-13 |
49 |
general comment 5-205.15 maintain a plumbing system in good repair. - observed low water pressure at the handsink at the bar. adjust water pressure. |
| 2015-08-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed grime built up in the gaskets. clean gaskets with sanitizer. |
| 2015-08-13 |
45 |
4-501.11 maintain equipment in good repair. - observed split gaskets on the prep unit at the bar and the reach in cooler at the bar. replace gaskets. |
| 2015-08-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal pans and containers stacked wet. |
| 2015-08-13 |
31 |
general comment 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 2 containers of salad cooling in the prep unit at the b |
| 2015-01-05 |
45 |
4-501.11 maintain equipment in good repair. observed equipment no longer able to meet 4-1 & 4-2.observed several split/torn gaskets on flip top prep unit across from stove top in kitchen. replace torn/split gaskets.4-501.12 resurface or replace cutting s |
| 2015-01-05 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cgeneral commentstore ice buckets inverted while not in-use to help facilitate easy drainage of water. observed ice buckets inverted on top of ice m |
| 2015-01-05 |
37 |
3-307.11 miscellaneous sources of contamination - cgeneral commentobserved absorbent cloth lining bottom of food pan containing raw shell eggs. cdi by reminding staff to only use non absorbent materials for lining for pans to avoid cross contamination iss |
| 2015-01-05 |
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 unlabeled containers of flour and salt&pepper mix. cdi by pic having staff label food containers. |
| 2014-06-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markinggeneral commentobserved facility date-marking all required ready-to-eat/ potentially hazardous foods held longer than 24hrs, with the one exception of |
| 2014-06-30 |
45 |
4-101.19 nonfood-contact surfaces4-202.11 food-contact surfaces-cleanabilitygeneral commentobserved a few split gaskets gaskets on cooler drawers. replace split gaskets***pic states replacement gaskets have been ordered*** |
| 2014-06-30 |
47 |
4-602.13 nonfood contact surfacesnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.observed residue and debris collecting in prep unit across from stove in kitchen. observed debris pr |
| 2013-12-30 |
45 |
general commentobserved a couple of split gaskets on refrigeration units but manager notified me that replacement gaskets have been ordered. |
| 2013-12-30 |
33 |
3-501.13 thawingexcept as specified in ΒΆ (d) of this section, potentially hazardous food (time/temperature control for safety food) shall be thawed: (b) completely submerged under running water:(1) at a water temperature of 21oc (70of) or below, 83 (2) wi |
| 2013-12-30 |
8 |
6-301.14 handwashing signagegeneral commenthandsinks at bar do not have handwash signs. cdi by providing pic with handwash stickers |
| 2013-03-27 |
54 |
(a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. observed heavy dust accumulation on overhead ventilation fan guard in men's restroom. clean |
| 2013-03-27 |
45 |
general commentnonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. observed several refrigeration gaskets to be torn/split. pic provide |
| 2013-03-27 |
31 |
equipment for cooling and heating food; and holding cold and hot food; shall be sufficient in number and capacity to provide food temperatures as specified under chapter 3. pf observed chicken salad; made 20min ago 53-58f; cooling in flip top unit at bar. |
| 2013-03-27 |
21 |
general comment(a) 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 section; refrigerated; ready-to-eat; potentially hazardous food (time/temp |
| 2012-12-31 |
39 |
cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be: |
| 2012-12-31 |
31 |
observed soup in large containers in walkin cooler with tight fitting lids; temp ranges 80-93 degrees. items were corrected by moving to ice bath for rapid cooling.cooling shall be accomplished in accordance with the time and temperature criteria specifie |
| 2012-12-31 |
23 |
except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to e |
| 2012-12-31 |
21 |
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 section; refrigerated; ready-to-eat; potentially hazardous food (time/temperature control for |
| 2012-12-31 |
2 |
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 food; as speci |
| 2012-12-31 |
2 |
the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. a food employee or conditional employe |