| Violation Date |
Code |
Description |
| 2018-12-13 |
49 |
5-205.15 maintain a plumbing system in good repair. water puddling in floor at bar area. front of the house manager advised that they hired a plumber to move the dish machine, remove 3 base sink and handwashing sink at the bar. pic was advised that permit |
| 2018-12-13 |
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. spoons at dessert station stored in room temperature water. one nozzle at bar sto |
| 2018-12-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. raw chicken and raw beef stored in bus tubs on the floor in the walk in cooler. cdi- pic corrected storage. |
| 2018-12-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. multiple items such as mushroom bolognese, chowder, kale, broccoli, and boiled eggs in prep cooler at line holding at temperatures above 45f. see chart for all foods indicated at units. |
| 2018-12-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. raw chicken stored over cooked grits and other breakfast item and uncooked lamb chops in walk in cooler. cdi- pic corrected storage. |
| 2018-12-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. smaller cooker in front of one handwashing sink. pic chef whitney thomas advised that pictures were taken of the unit there, and it was being moved. ensure maintaining |
| 2018-09-27 |
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. -pobserved food employee slicing potatoes with bare hands.cdi- employee washed hands, put on gloves, and potatoes that |
| 2018-09-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed cutting board and two knifes in bar that were soi |
| 2018-09-27 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfin walk in cooler observed cooked shrimp date marked for 9/15 but was thawed out yesterday. cdi- thaw date was placed on shrimp. |
| 2018-09-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed several fruit flies/gnats at one side of bar area and in dry storage area near canned items. continued professional pest management needed until pest no longer detected. |
| 2018-09-27 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf. log dated for 9/26/18 for rop of pears. facility approved haccp and variance does not include rop of raw or cooked fruits. cdi- pic chef whitney advised it was |
| 2018-09-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed food employee slicing potatoes wearing no hair net or beard restraint. |
| 2018-09-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. more than seven pans wet nested together during drying. allow containers to dry completely prior to stacking them. |
| 2018-09-27 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. open ceiling at prep line area. tiles missing. condensation dripping down onto closed sides of prep units below. units are covered, |
| 2018-06-18 |
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. some dust on venting and debris in hard to reach areas of |
| 2018-06-18 |
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. blanched fries in large bin tightly covered with other containers stacked on it. f |
| 2018-06-18 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf. two bags of rop brisket marked on log and stored in walk in cooler. bags were not marked as requir |
| 2018-06-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. wagyu tartare on main menu with no provided asterisk, and no other method to indicate raw items. pic advised that |
| 2018-06-18 |
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. large container of fries stored covered in walk in cooler. chef advised that the fries had been blanched and cooled from overnight. |
| 2018-06-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. slicer stored as clean with food debris on the back catch areas and blade housing. both chef's advised that slicer was used yesterday. cdi- cleaned |
| 2018-03-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed pullout cold holding unit (drawers) containing raw ground beef which was stored above raw fish and raw shrimp. cdi all raw meats properly stored according to final cooking temp.3-30 |
| 2018-03-21 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed numerous containers stacked wet in kitchen area. (points not increased due to different rule violation). |
| 2018-03-21 |
45 |
repeat4-101.19 nonfood-contact surfaces - c observed damaged gasket on reach-in cooler unit door in need of repair; observed drain pipe leaking at meat prep sink in need of repair.(points not increased due to improvement). |
| 2018-03-21 |
47 |
no points deducted4-602.13 nonfood contact surfaces - c observed piping behind equipment at downstairs bar area collecting debris in need of general cleaning. |
| 2018-03-21 |
53 |
no points deducted6-501.12 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 at downstairs bar collect |
| 2017-11-29 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed wall damaged near soda syrup storage and mop sink. pic showed the materials he has bought to fix it. repeat violation impro |
| 2017-11-29 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler door damaged to the point that insulation is visible. repair door. |
| 2017-11-29 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean utensils stored in plastic tubs with debris in them. |
| 2017-11-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed lettuces stored in thank you bags. cdi: lettuces moved to a bus tub. |
| 2017-11-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed blue cheese stuffed olives out at room temperature at the bar. cdi: product voluntarily discarded. repeat violation significant improvement from past inspection. |
| 2017-08-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items on serving line holding above 45f. all items were on ice. items voluntarily discarded at end of lunch. pic reminded that items must be down in ice, for ice to be |
| 2017-08-09 |
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 employee date marking several containers of tcs foods upon arrival. ensure that foods are marked at time of preparation or within 2 |
| 2017-08-09 |
33 |
3-501.13 use approved thawing methods. observed |
| 2017-08-09 |
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 soft drink gun stored in ice at downstairs server area. |
| 2017-08-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of plastic containers in dry storage area. repeat violation |
| 2017-08-09 |
45 |
4-501.11 maintain equipment in good repair. observed reach in cooler holding items above 45f. cdi: temperature turned down during inspection and unit holding below 45f before end of inspection. |
| 2017-08-09 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf facility is in need of an additional hot water heater according to permit and most recent visit sheet, documenting discussion about adding a tankless water heater. pic phoned |
| 2017-08-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed wall behind bar to have a large hole. pic stated that it is from hotel construction and they have not repaired it yet. obse |
| 2017-06-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on surface where chicken was being prepped. cdi- drinks disposed of |
| 2017-06-21 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee get raw burger ball flatten once touch handles on stove then finish pattying on put on stove. gloves removed and new gloves put on. see-through verbal correction th |
| 2017-06-21 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed invoice for 100 count of clams, no clams or dated shippers |
| 2017-06-21 |
13 |
3-304.11 food contact with equipment and utensils - p observed raw chicken box on floor and another on sliding lid of ice cream freezer. cdi - ice cream freezer lid taken to dish area and cleaned.3-302.11(a) separate raw animal foods from ready-to-eat f |
| 2017-06-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed no date marking and mortadella. cdi- items dated, staff knew when they had been opened. |
| 2017-06-21 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf observed brunch burger without an asterisk on brunch menu. cdi-menus are printed in house. manager corrected. |
| 2017-06-21 |
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 put into drawers after prep, make sure 45f or below before puttin |
| 2017-06-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a couple wet wiping rags on counter. |
| 2017-06-21 |
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 2-3 containers of white crystals not labeled. label all items not in original packaging that isn't easily identifiable. |
| 2017-06-21 |
33 |
3-501.13 use approved thawing methods. observed octopus thawed under 80f running water. water has to be 70f or less (which isn't possible in summer). cdi - ice added |
| 2017-06-21 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed wet stacked containers in dish area. not enough air drying space. |
| 2017-06-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed one stove unit with burner kept burning out. get repaired. use stoves that are operating properly. |
| 2017-06-21 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed hot water functional until 1/2 way through inspection. max water temp 110f after 1 hour of recovery. plumber called. verification required. |
| 2017-06-21 |
53 |
6-501.12 cleaning, frequency and restrictions - c observed area in dish station moldy. area at end of smells like stale beer (near hand sink on wall). clean floor and walls in these areas. window area greasy where pizza paddles are stored. |
| 2017-03-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine chute and shield to have excessive black residue. cdi: shield clenaed during inspection, chute to be cleaned tonight.4-602.11 clean t |
| 2017-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed arugula in prep unit above 45f. item was overstacked. cdi: half of the arugula was removed and properly cooled. repeat violation significant improvement from last inspection. |
| 2017-03-28 |
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 observed octopus in walk in with no date mark. pic stated that it was prepared two days ago. cdi: item properly labeled. observed whole pork |
| 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 observed no written procedure for ho |
| 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 reminder on brunch menu, but no disclosure. verification required |
| 2017-03-28 |
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 unlabeled oil and unlabeled, unidentifiable white granular on dry goods shelf. cdi: oil was labeled as olive oil, and whit |
| 2017-03-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed unidentifiable white granular stored on dry goods shelf with no cover. cdi: product was voluntarily discarded. |
| 2017-03-28 |
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 and recontaminate hands by failing to turn off faucet with a barrier. |
| 2017-03-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans at dish washing area, stored as clean. observed robocope stored as clean with excessive water at the bottom of container. repeat violation |
| 2017-03-28 |
45 |
4-501.11 maintain equipment in good repair. observed robocoupe blade with deep gouges, stored as clean. |
| 2017-03-28 |
49 |
5-202.11 (b) a plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. observed handsink near dish machine in need of recaulking to wall. |
| 2017-03-28 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed rop machine stored on prep surface of facility. pic stated that they are currently working with ehs s. makres on a haccp plan. pic d |
| 2017-03-28 |
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 unshielded light on prep line. pic stated that they are in the process of getting a new ballast for that l |
| 2017-03-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on shelving at pastry area. cdi: wet cloth taken to dirty laundry area. |
| 2016-12-21 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on several reach in cooler doors. |
| 2016-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers stored as clean throughout shelving around dish area. |
| 2016-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items that were cold holding on ice at lunch in walk in cooler above 45f. cdi: product discarded. pic advised to hold items on tphc, since the products are on ice during servi |
| 2016-12-21 |
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 turn off faucet without a barrier, thus recontaminating hands. 2-301.14 wash han |
| 2016-09-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on drying rack. |
| 2016-09-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 0ppm sanitizer at dish machine. cdi-machine primed and reading at correct correction before end of inspection.4-601.11(a) equipment food contact surfaces and utensils shall be clean to si |
| 2016-09-12 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several cutting boards heavily scored and discolored. |
| 2016-05-19 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no coverd receptacle in 2 of 3 stahls in ladies room. |
| 2016-05-19 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed employee contact clean utensils with soiled utensils. |
| 2016-05-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple fruit flies in kitchen and at bar. |
| 2016-05-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed salmon and steak offered undercooked but not disclosed. vr |
| 2016-05-19 |
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 buer blanc sauce on prep ta |
| 2016-05-19 |
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 multiple date mark applicable foods on day 2 not date marked. observed only one small portion of date mark applicable food exceedin |
| 2016-05-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed areas of main bar to be greater than 25ft from hand sink. sink at end of bar converted to hand sink. vr |
| 2016-05-04 |
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 veal stock at 54 f cooling in large lexans from yesterday. cdi- discarded |
| 2016-05-04 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple staff donn gloves without first washing hands. cdi- instruction provided2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, han |
| 2016-05-04 |
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 food employees bare hand cooked spinach and garnishes at bar. cdi- instruction provided |
| 2016-05-04 |
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 menu offering cobia undercooked and unable to provide letters of aquaculture for fish received fresh. |
| 2016-05-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed excessively soiled ice machine and 6 of 8 utensils observed to have excessive debris after washing. cdi- removed to re-clean. |
| 2016-05-04 |
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 tcs foods date marked 4-26 and 4/27. cdi- discarded observed multiple tcs foods date |
| 2016-05-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple foods in walk in cooler at 46-48 f. no other explanation other than cooler beginnning to fail. cdi- unable to determine when cooler began failing, inside of turkey chub |
| 2016-05-04 |
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 has no written pro |
| 2016-05-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of blue cleaning solution. cdi- labeled |
| 2016-05-04 |
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 bok choy piled into large lexan covered tightly at 54 f and uncanned crab |
| 2016-05-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed excessive tight stacking wet. |
| 2016-05-04 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler not cold holding all foods at 45 f or colder. tech called serviced |
| 2015-12-21 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no one on-site with food protection manager certification upon arrival. cdi- pic with servsafe certification arrived on-site during inspeciton. |
| 2015-12-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer and can opener stored with food debris adhered to food contact surfaces. cdi-removed to be rewashed. 4-501.114 maintain sanitizer at correct co |
| 2015-12-21 |
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 bolonaise sauce in walk-in cooler, prepared night prior to inspection at 49f. cdi- bolonaise was voluntarily discarded. |
| 2015-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken salad and shredded cheese in prep cooler at 59f. cdi- cooler had accidentally been unplugged night prior to inspeciton. items were discarded, and unit was plugged back i |
| 2015-12-21 |
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 coleslaw labeled 12/12 in prep cooler. cdi-coleslaw was voluntarily discarded. observed cooked b |
| 2015-12-21 |
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 container of bolonaise sauce cooling in walk-in cooler. separate lar |
| 2015-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes wet stacked on drying rack. |
| 2015-12-21 |
45 |
4-502.11(a) maintain utensils in good repair. observed cracked lid on dry goods container. |
| 2015-12-21 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed several large chips, and cracks behind bar and in kitchen. |
| 2015-09-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on rack with cleaned dishes. cdi- beverage was relocated. |
| 2015-09-23 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at handwashing sink behind bar. cdi- sign was posted at handsink. |
| 2015-09-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot at 135f or above. -p. observed mashed potatoes in hot holder at 122f. cdi-mashed potatoes were voluntarily discarded by pic. |
| 2015-09-23 |
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 container of milk opened on sunday, date marked in walk-in cooler. 3-501.18 discard the food requiring date labels once time/temper |
| 2015-09-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 squirt bottles of cleaning agents behind bar not labeled. cdi- contents in bottles were voluntarily discarded and bottles were sent to be rewashed. |
| 2015-09-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw salmon stored over ready-to-eat foods in walk-in cooler. observed raw scallops stored over cooked lobster in walk-in cooler. observed raw shrimp stored on top of cooked chicken |
| 2015-09-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed walling behind pre-rinse station at dishmachine accumulating black mold. |
| 2015-09-23 |
50 |
5-402.13 maintain sanitary sewage system.-p observed dishmachine drain overflowing into kitchen, flooding dishmachine area with wastewater. repair professional was called prior to inspection to fix drain. food establishment voluntarily closed during insp |
| 2015-09-23 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered receptacle in womens restroom. |
| 2015-09-23 |
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 2 squeeze bottles with no label indicating contents. cdi- bottles were labeled. |
| 2015-05-08 |
6 |
2-301.12 cleaning procedure - p - wash hands before doning gloves. observed food employee turn off faucet with their bare hands. cdi by instruction. |
| 2015-05-08 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal foods so cross contamination is prevented. observed raw eggs stored on shelves above container of pickles and rice. observed raw shell eggs stored on stora |
| 2015-05-08 |
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. ob served butter overstacked in flip top prep unit 1, turkey |
| 2015-05-08 |
26 |
7-201.11 separation-storage - p - store toxic substances so that contamination of equipment is prevented. observed butane and chafing fuel stored on rack above single-service articles. cdi, operator relocated items. |
| 2015-05-08 |
33 |
3-501.13 thawing - c - use proper thawing methods observed shrimp thawing in prep sink under running water at 76 degrees f cold water. tap did not provide tap water at 70 degrees or below. use approved methods. |
| 2015-05-08 |
39 |
3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitizer in between uses and locate sanitizer containers so that contamination of equipment is prevented. observed a wet wiping cloth on counter surfaces in back kitchen area and qa |
| 2015-05-08 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool foods. observed fish cooling in covered container that operator stated was in flip top prep unit since night before above 45 degrees f. observed chicken stock container in walk in cooler that oper |
| 2015-05-08 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed lights out under hood. observed 2 container lids for flower with cracks. replace lids.4-501.12 cutting surfaces - c - cutting surfaces shall be free of heav |
| 2015-05-08 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed grease debris and soil accumulating on side of flatbread oven at cookline. observed some food debris accumulating on high shelving above |
| 2015-05-08 |
49 |
plumbing shall be maintained in good repair. observed hot water faucet handled of 3 compartment sink not working and operator stated that roto-rooter was contacted and is scheduled to arrive this afternoon to repair. repeat. observed dump sink behind bar |
| 2015-05-08 |
54 |
6-202.11 light bulbs, protective shielding - c light bulbs shall be shielded, shatterproof or shatter-resistant over food and equipment. observed lights not shielded and protected over ice transport containers in kitchen. |
| 2015-05-08 |
43 |
4-502.13 single-service and single-use articles-use limitations - csingle-use articles may not be reused. observed single-use fish containers from north american premium company being reused as storage containers for faciltiy. repeat.4-903.11 (a) and (c) |
| 2015-01-06 |
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 sliced turkey, salami, and mozzerela overstacked in fli |
| 2015-01-06 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - pgeneral comment: implement and follow an employee health policy. observed 1 employee not able to demonstrate that employee health policy was bein |
| 2015-01-06 |
8 |
6-301.12 hand drying provision - pf a means to dry hands shall be at each handwashing sink used by food employees. observed no disposable towels at handwashing sink behind dining room counter. observed paper towels jammed in dispenser in kitchen. cdi, ope |
| 2015-01-06 |
12 |
3-203.12 shellstock, maintaining identification - pfthe date when the last shellstock from the container is sold shall be recorded on shellstock tag. shellstocks tags shall be kept in chronoloical order. observed mussel tags being kept and some had the da |
| 2015-01-06 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p store raw animal food so that cross contamination is prevented. observed raw chicken stored over cooked chicken in flip top prep refrigerator. observed cartons of raw shell e |
| 2015-01-06 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide sanitizer at proper concentration. observed dish machine not providing proper concentration of sanitizer during inspection. |
| 2015-01-06 |
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 for over 24 hours. observed 1 container of garlic in oil with a date of prepar |
| 2015-01-06 |
26 |
7-201.11 separation-storage - pstore toxic substances so that contamination of equipment is prevented. observed butane fuel stored on shelf over prep areas and flip top prep cooler. cdi, operator relocated fuel. |
| 2015-01-06 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool foods. observed bags of pasta cooling in covered containers in walk-in cooler and in flip top refrigerator. observed heat treated mushrooms cooling in covered containers in walk-in coolers. cdi, oper |
| 2015-01-06 |
33 |
3-501.13 thawing - cuse proper methods to thaw food. observed ground beef thawing on grill at back prep station. |
| 2015-01-06 |
38 |
2-402.11 effectiveness-hair restraints - cfood employees shall wear effective hair restraints. observed food employees without a hair restraint. |
| 2015-01-06 |
43 |
4-502.13 single-service and single-use articles-use limitations - csingle-use articles may not be reused. observed single-use fish containers from north american premium company being reused as storage containers for faciltiy. |
| 2015-01-06 |
45 |
4-202.11 food-contact surfaces-cleanability - pfmultiuse food contact surfaces shall be free of heavy cracks, chips and be designed and contsructed to be smooth and easily cleanable. observed 3 fryer baskets with loose wire. cdi, operator removed fryer ba |
| 2015-01-06 |
49 |
5-205.15 system maintained in good repair - pa plumbing system shall be maintained in good repair. observed stopper handle of 3 compartment sink not properly holding water and operator stated that they will manually stop when soaking to pre-wash dishes. o |
| 2014-08-21 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfgeneral comment: handwashing sinks shall be accessible at all times for employee use. observed a rack blocking handsink in kitchen. cdi, operator relocated rack. |
| 2014-08-21 |
12 |
3-203.12 shellstock, maintaining identification - pfshellstock tags shall have the date that the last shellstock are sold recorded on the tag and be stored in chronological order by date sold. observed facility retaining the mussel tags but not in chronol |
| 2014-08-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw ground beef stored over whole muscle steak in walk-in refrigerator. observed raw chicken removed f |
| 2014-08-21 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pmechanical warewashing machines shall provide sanitizer at proper concentration. observed chemical dish machine not discharging pro |
| 2014-08-21 |
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 cut tomatoe, cut lettuce, mozzerela cheese and pepperon |
| 2014-08-21 |
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 for over 24 hours. observed 1 container of tapenado sauce wit |
| 2014-08-21 |
27 |
3-502.11 variance requirement - pfa food establishment shall obtain a variance before curing and vacuum packaging. observed facility curing egg yolk and using a reduced oxygen vacuum pacakging process for their fish and foie gras. cdi by instruction. oper |
| 2014-08-21 |
30 |
8-103.11 documentation of proposed variance and justification - pfa food establishment shall obtain a variance before curing and vacuum packaging. observed facility curing egg yolk and using a reduced oxygen vacuum pacakging process for their fish and foi |
| 2014-08-21 |
35 |
3-203.11 molluscan shellfish, original container - cgeneral comment: shucked shellfish may be removed from the container in which they were received and held in a display container if labeling information of the shellfish is retained and correlated as sp |
| 2014-08-21 |
39 |
3-304.14 wiping cloths, use limitation - cstore wet wiping cloths in sanitizer in between uses. observed wet wiping cloth used to stabilize cutting board in kitchen. |
| 2014-08-21 |
41 |
3-304.12 in-use utensils, between-use storage - cgeneral comment: store in-use utensils properly. observed a bowl used as scooper without a handle in dry storage bins. observed ice scooper stored in an undrained bucket and accumulating water. |
| 2014-08-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - c keep equipment in good repair. observed several split gaskets in low reach-in refrigerators. observed lights not working at hood on right side of line. observed 1 flip top prep refrigerator not work |
| 2014-08-21 |
47 |
4-602.13 nonfood contact surfaces - cgeneral comment: nonfood contact surfaces shall be free from soil. observed tape reside on shelving along prep line. remove. |
| 2014-03-06 |
7 |
observed bare hand contact with bread today- bread discarded. no bare hand contact is allowed with rte foods.3-301.11 |
| 2014-03-06 |
12 |
observed fish offered undercooked on the menu(salmon, flounder, and trout) and there are no parasite destruction letters for these products to ensure they are safe undercooked. pic has agreed to stop offering these undercooked until the menu can be change |
| 2014-03-06 |
16 |
observed. par-cooked eggs today in the wic. par-cooking application given to pic today. ccp's were gone over with pic to correct.3-401.11 |
| 2014-03-06 |
18 |
observed chicken stock that had been cooling from the night before and still had not reached 45f or less. chicken stock discarded today to correct. cool tcs foods from 135f to 70f in the first two hours and down to 45f or less in the next 4 hours.3-501 |
| 2014-03-06 |
31 |
observed chicken stock that was in the wic in a large portion with an ice paddle inside. this product should have been stirred more and the ice paddle replaced once it had melted. discussed with pic to correct.3-501.15 |
| 2014-03-06 |
40 |
observed avocados getting ready to be peeled/cut today and still had stickers on them. to prevent outside contaminates from being pushed inside by a knife, wash these first. sent to be washed to correct today.3-302.15 |
| 2014-03-06 |
21 |
observed foods in the wic that were >4days old. these items were discarded by pic to correct. tcs foods must be date marked and held for 4 days only if holding the product between 45-41f and 7 days if holding the product at 41f or less.3-501.18 |
| 2013-02-27 |
20 |
observed various soups; chicken stock; and poached pears in walk in cooler above 45f degrees (reference temperature log above). maintain all cold foods at or below 45f degrees |
| 2013-02-27 |
45 |
observed split and broken fryer baskets and one split gaksket on front reach in low prep cooler. maintain all equipment in good repair. |
| 2013-02-27 |
43 |
observed single service coffee/tea filters unprotected. maintain in container; plastic bag; or otherwise protected from contamination. |
| 2013-02-27 |
42 |
general comment- do not store utensils on absorbant materials. observed knives stored in containers lined with absorbant towels. |
| 2013-02-27 |
35 |
general comment- ensure that all dry goods are properly labeled. observed a few unlabeled throughout kitchen. |
| 2013-02-27 |
31 |
general comment- observed large containers of various soups; chicken stock; and poached pears in walk in cooler tightly covered and stored for at least over night; some more all above 45f degrees. ensure that proper cooling methods are used to bring hot f |
| 2013-02-27 |
23 |
general comment- consumer advisory on menu contains disclosure but not reminder. foods that are subject to comsumer advisory need to be notated on the menu to alert the customer to read the disclosure that is listed on the bottom of the menu. no notations |
| 2012-10-30 |
8 |
provide handwashing sinks with approved hand drying devices at all times. observed the bar hand sink paper towel dispenser was not working. cdi. |
| 2012-10-30 |
12 |
facility needs to provide documentation of parasite destruction or that their fish is approved aquacultured fish if undercooked salmon is to be served as required by 3-402.11 and 3-402.12. cdi by instruction. |
| 2012-10-30 |
13 |
keep raw animal foods seperate in the freezer. observed a bag of chicken leaning on the beef. cdi by instruction. |
| 2012-10-30 |
20 |
observed cut lettuce at 52f on an ice bath. addition refrigeration may be needed in this area to keep product cold. cdi. |
| 2012-10-30 |
6 |
observed an employee handle a raw piece of chicken and then change gloves without washing their hands before donning the new gloves. use utensils or properly wash hands and change gloves after handling raw product. cdi by instruction. |
| 2012-10-30 |
23 |
observed the facility had the reminder portion of the consumer advisory on some of their menus but not disclosure. the facility must disclose specific foods on their menu which they are willing to under cook such as salmon; burgers; duck; eggs; ect as req |
| 2012-10-30 |
39 |
wiping clothes shall be head between uses in a chemical sanitizing solution. observed wiping clothes not held as required between uses. cdi. |
| 2012-10-30 |
21 |
observed a few items not date marked such as chowder from the previous day in a cold holding unit. date mark all ready to eat foods including cooked and cooled foods as required by the rules. cdi by instruction. |
| 2012-10-30 |
2 |
facility must implement an employee health policy as required by the rules and inform all employees of their responsibilities. cdi by instruction. |