| Violation Date |
Code |
Description |
| 2018-11-06 |
53 |
6-502.12 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. clean dust from vent and surrounding ceiling tiles above |
| 2018-11-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean minor build up on shelves in walk in cooler and crumbs from low prep cooler door gaskets. |
| 2018-11-06 |
45 |
4-501.11 maintain equipment in good repair. replace shelves with chipping paint and rust on right side of walk in cooler. |
| 2018-05-16 |
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 crab cakes cooling while wrapped in display case. cdi - unwrapped and relocated to |
| 2018-05-16 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. minor pink build up around chute inside ice machine. cdi - cleaned during the inspection. |
| 2018-01-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the inside of plastic dry storage bins where spice containers are stored. |
| 2018-01-03 |
45 |
4-501.11 maintain equipment in good repair. observed one torn gaskets on a flip top reach in cooler. |
| 2018-01-03 |
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 observed cheese sauce being stored in a high volume container (greater than 3 inch |
| 2018-01-03 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed one sanitizer bucket under a prep. table in the kitchen a chlorine concentration slightly greater than 200ppm (testing strip turned dark purple then slowly began turni |
| 2017-10-03 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employees hat being stored on a prep. table in the kitchen. |
| 2017-10-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth stored on a counter top while not in use. |
| 2017-10-03 |
35 |
observed one bulk food storage container with no label on the dry storage rack in the kitchen. improvements made to labels since last inspection. |
| 2017-10-03 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed one sanitizer bucket at the front of the restaurant with a chlorine concentration slightly greater than 200ppm (testing strip turned dark purple then slowly began turn |
| 2017-10-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed cleaned plastic food storage containers with packaging sticker residue on the containers. cdi- pic discarded containers. |
| 2017-06-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed immersion mixer with food debris on the blade area stored as clean. cdi: mixer sent to be properly washed. |
| 2017-06-28 |
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 unlabelled spice shakers and oil squeeze bottles on the main cook line area. |
| 2017-06-28 |
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 observed freshly prepared tomatoes and smoked salmon cooling in prep top unit rated |
| 2017-06-28 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed a single sack of single service cups at expo area displayed with lip contact area exposed. |
| 2017-03-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the handle portion of a thin probe thermometer. improvements made since last inspection. |
| 2017-03-22 |
45 |
4-501.11 maintain equipment in good repair. observed a flip top cooler operating with an ambient air temperature of ~53f. instructed pic to remove all potentially hazardous items from the unit and to contact a repair technician if the unit cannot mainta |
| 2017-03-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in a flip top cooler and foods in an ice storage bin cold holding above 45f (see chart). cdi- items were relocated to the walk in cooler for cooling. |
| 2016-12-22 |
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 an opened package of commercially made smoked salmon not datemarked. cdi- datemark added. |
| 2016-12-22 |
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 debris accumulation in clean utensil storage bins located underneath the 1 compartment prep. sink. |
| 2016-12-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed cleaned food storage containers with datemarking sticker residue on them and a thermometer probe with dried food debris on the probe. cdi- items set |
| 2016-12-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris on the seafood case sliding door tracks and on the handle portion of a thin probe thermometer. |
| 2016-12-22 |
43 |
4-903.11(a) store single-use and single-service articles, clean linens, equipment, and utensils to prevent contamination and at least 6 inches off the floor. observed cleaned linens and disposable glove packages stored on the floor in a dry storage close |
| 2016-08-26 |
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. caution should be used to minimize food exposure. observed floors around equipment, and the walls behind t |
| 2016-08-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup on the hood vents above the fryers. cdi-the employees started cleaning the hood vents during the inspection. |
| 2016-08-26 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of napkins stored on the floor near the entrance to the kitchen. cdi-the box was placed on the shelving unit. |
| 2016-08-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one soiled wet wiping cloth sitting on the counter. cdi-a clean dry cloth was brought out and the soiled cloth was placed in the dirty laundry. |
| 2016-05-11 |
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 cracks in the floor tiles in both restrooms. repair. observed water stained ce |
| 2016-05-11 |
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 baked potatoes cooling in display case that was turned off and |
| 2016-03-17 |
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 buttermilk is used for breading an |
| 2016-03-17 |
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 covering on crab mixture that was just made, tomatoes were sliced and p |
| 2015-11-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2015-08-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 1 slightly marred cutting board. gave instruction to replace or resurface as needed. |
| 2015-08-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed garbage can blocking front handsink. relocated. |
| 2015-03-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed soiled towel on cutting board at prep unit. |
| 2015-03-13 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. observed numerous ice baths set up for lunch service. more refrigeration units may be required if temperatures of food cannot be maintaine |
| 2015-03-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. menu changes daily. observed today's menu with tuna that is cooked to order. consumer advisory is posted on fish c |
| 2015-03-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed multiple ice baths set up on prep sink drainboard and prep tables throughout kitchen with various foods above 45f. see temperature chart. ensure that foods are maintained and su |
| 2015-03-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. observed package of pre-cooked alligator sausage in ice bath with pans of raw fish. cdi by instruction. when ice baths are used, maintain raw foods in separate baths than ready to eat foods |
| 2015-03-13 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. observed employees handling raw foods then changing gloves without washing hands. cdi by instruction. employees washed hands and put on clean gloves. |
| 2014-10-27 |
53 |
6-502.12 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 general cleaning needed of walls above 3 compar |
| 2014-10-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some general cleaning needed of non-food contact surfaces including gasket of walk in cooler top of door and door handles of prep unit and stand up |
| 2014-10-27 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed stuffed mushroom in front display case, open bag of mozzerella, spring mix, shredded cabbage, and half an half in walk in cooler witho |
| 2014-10-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. observed raw shrimp stored over cooked sausage and bag of corn in tall stand up freezer. cdi by instruction; items rearranged. |
| 2014-07-11 |
47 |
4-602.13 nonfood contact surfaces - c observed handles of dry goods bins to be badly soiled. ensure that non-food contact items are kept clean. |
| 2014-04-17 |
6 |
2-301.14 when to wash - p observed staff member to make a sales transaction and fail to wash hands before moving to working with food papers and begining to don gloves. -cdi staff member was directed to wash hands before working with food or putting on |
| 2014-02-17 |
1 |
2-102.12 certified food protection manager - c observed the ansi approved pic to have left the facility temporarily. an ansi approved certified food protection manager must be in the facility at all times of operation where food is being prepared, packa |
| 2013-11-25 |
39 |
3-304.14 wiping cloths, use limitation observed 1 bucket of sanitzer to be at 0ppm chlorine sanitizer. |
| 2013-11-25 |
12 |
3-202.18 shellstock identification upon arrival, the owner/operator of the facility advised c. elmore that he had just this morning received a box of shellstock (oysters) for which the shipper had failed to include the tags. c. elmore contacted the shel |
| 2013-06-17 |
37 |
observed improperly stored sausage and fish. keep items of different final cook temperature separate from each other. do not stack them in contact with each other. |
| 2013-06-17 |
12 |
ensure that the labels are marked with the date that the container or bag is emptied; and that the items taken out of the labeled container can be traced back to the labeled container if they are stored without a label themselves. -cdi by instruction. |
| 2013-03-14 |
42 |
a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions); before con |
| 2013-03-14 |
41 |
a) except as specified under ? (b) of this section; in the food with their handles above the top of the food and the container; (b) in food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of th |
| 2013-03-14 |
39 |
a) 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 |
| 2013-03-14 |
37 |
food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. observed bucket of shellstock in a bag to be set on the floor of the walk-in cooler. item was moved to a shelf. do not set any |
| 2013-03-14 |
31 |
a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating th |
| 2012-11-26 |
14 |
a) equipment food-contact surfaces and utensils shall be clean to sight and touch.observed vegetable chopper to be left soiled. -cdi item was removed for cleaning. |
| 2012-11-26 |
26 |
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) locating the po |
| 2012-11-26 |
31 |
observed cooked veg. item to be above 41f-45f and to be cooling in a display cooler. do not used the display coolers for cooling; they are intended for cold holding items that are already cold. |
| 2012-11-26 |
37 |
observed dry goods foods; such as breading and sugar left open and exposed. open dry goods foods shall be stored in containers with lids or in bags with resealable closures. observed proper dry goods storage bins with dry goods foods stored improperly o |
| 2012-11-26 |
46 |
a test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided.pf observed chlorine test strips; but quat sanitizer in use. provide proper quat sanitizer test strips. -cdi by instruction. |
| 2012-11-26 |
45 |
except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2012-11-26 |
13 |
observed raw eggs stored over other lower cook temperature items. -cdi items were moved. |
| 2012-11-26 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. observed no trash-can lids for unisex bathrooms. |
| 2012-11-26 |
38 |
except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. (a) except as provided in ? (b) of this section; food employees shall wear hair restra |
| 2012-11-26 |
6 |
(a) after touching bare human body parts other than clean hands and clean; exposed portions of arms; p (b) after using the toilet room; p (c) after caring for or handling service animals or aquatic animals as specified in ? 2-403.11(b); p(d) except as spe |