| Violation Date |
Code |
Description |
| 2018-12-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous pans with visible food debris stored as clean . cdi took pans to rewash. |
| 2018-12-27 |
12 |
3-202.18 shellstock identification - pf observed two tags in production container of mussels with different harvest dates. cdi pic was able to identify which tag went with current stock. -0 points- |
| 2018-08-09 |
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 three employees washing hands for less than 15 seconds and using bare hands to turn off f |
| 2018-08-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plates, cake pans, blades, and metal pans stored as clean with food residue on them. cdi: all dirty utensils were removed from storage and sent for wa |
| 2018-08-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken stock and butter holding at 71f on cook line. cdi: both products voluntarily discarded and replaced with new product for dinner, this time kept directly on the grill. |
| 2018-08-09 |
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 freshly prepared arugula, deviled eggs, and aioli cooling in flip top prep |
| 2018-08-09 |
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 |
| 2018-08-09 |
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 pepperoni dated for 07/24 and several salamis and other charcuterie meats with no dates. cdi: pe |
| 2018-08-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket at bar area reading less than 200 ppm qac. cdi: bucket changed out with sanitizer of proper concentration. |
| 2018-08-09 |
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 knife stored in space between prep top unit and prep table. cdi: knife r |
| 2018-08-09 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed chlorine strips at bar area out of date (exp. april 2018). cdi: strips discarded and replaced with in date strips. |
| 2018-08-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in back prep area. |
| 2018-04-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in flip top units overstacked, causng the top portion to be between 45f and 50f, while the bottom would be 41f. cdi: ehs informed pic that food should not be store |
| 2018-04-30 |
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 handle phone, then proceed to wrap clean silverware w |
| 2018-04-30 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed dented can of clam juice stored with cans for service in restaurant. cdi: can removed and sent to be discarded. |
| 2018-04-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed immersion mixer and bladed processor with food residue left on them after warewashing process. cdi: items removed from storage and sent to be properly |
| 2018-04-30 |
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 cambozola cheese dated for 04/12 in charcuterie tray in walk in. cdi: cheese voluntarily discard |
| 2018-04-30 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed stickers left on avocado skin after washing process. ensure that stickers are removed prior to washing. |
| 2018-04-30 |
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 blanched asparagus and freshly marinated steaks cooling in flip top units |
| 2018-04-30 |
45 |
4-501.11 maintain equipment in good repair. observed door on far right flip top unit on cook line damaged, causing it to no longer be smooth or easily cleanable.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and s |
| 2018-04-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in dry storage room with heavy dust buildup. |
| 2018-04-30 |
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 consumer advisory disclosure for lamb chops, salmon salad, and hangar steak on lunch and dinner menus. |
| 2017-12-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.- observed several wiping cloths stored on prep surfaces. |
| 2017-12-07 |
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 salmon dated for 11/27 and brie cheese not dated. pic stated the salmon was cooked, cooled, hel |
| 2017-12-07 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.- observed ice at each bar uncovered and not being used. pic covered items. |
| 2017-12-07 |
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 an employee prepare rte apple slices with his bare hands. cdi- the rte apples were voluntarily discarded |
| 2017-12-07 |
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 an employee wash his hands properly however at the end of his hand washing procedure the |
| 2017-08-11 |
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- repeat- observed pulled chicken in a 3rd pan and tightly covered at 51f. observed |
| 2017-08-11 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p- observed salmon seared and then stored with raw salmon. pic stated that is not the practice the facility uses. cdi- item was vo |
| 2017-08-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed a line cook working with exposed food without a beard guard. |
| 2017-08-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf- observed one bottle of bleach not labeled. cdi- pic voluntarily discarded the item. |
| 2017-08-11 |
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 hard to reach areas of floors and walls in need |
| 2017-08-11 |
45 |
4-501.11 maintain equipment in good repair.- observed low boy pizza cooler in need of repair do to damage to doors.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- observed several flip top unit cutt |
| 2017-05-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- observed two employees wearing watches and preparing food. pic had items removed. |
| 2017-05-11 |
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 few working squeeze bottles without labels. |
| 2017-05-11 |
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 potatoes at 98f cooling out at room temp. cdi- pic moved cart of potatoes |
| 2017-05-11 |
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 blanched fries, short ribs, and milk prepared or opened yesterday without date marks. cdi- pic voluntarily discarded all items. |
| 2017-05-11 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - observed black and pink build up on the inside of the ice machine. pic had an employee start cleaning the build up during the inspection. |
| 2017-05-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed a trash can in front of the handsink. cdi- pic removed trash can. |
| 2017-05-11 |
6 |
2-301.14 when to wash - p- repeat- observed the line cook pick food up off the floor and continue to cook. before line cook touched rte food he was instructed to wash his hands. cdi- ehs observed proper handwashing and the line cook was educated on to was |
| 2017-02-22 |
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- 0pts- observed dish employee wearing gloves and pre-rinse soiled utens |
| 2017-02-22 |
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 1pt- observed several tags of oysters, mussels and clams without date |
| 2017-02-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat 1.5pts- observed lettuce, cut cabbage, cooked cabbage, cut tomatoes, mozzarella, orzo, ground pork sausage and spaetzle all above 45f. see temp chart for temperatures. cdi- pic vo |
| 2017-02-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. -.5pts- observed wet wiping cloths not in sanitizer. ensure wet wiping cloths are stored in at least 150ppm quat or 50 ppm cl. |
| 2017-02-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed all sanitizer buckets and three comp sink holding at 0ppm quat. pic contacted eco lab rep during inspection. cdi- facility changed all buckets and 3-comp sin |
| 2017-02-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat 0pts- observed dust build up and some food debris build on shelving throughout facility. |
| 2017-02-22 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. 0pts- observed lids opened on dumpster. pic had an employee close lids. |
| 2017-02-22 |
45 |
4-501.11 maintain equipment in good repair. - observed one split gasket. two low boy reach in coolers are not functioning. facility is not using equipment. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and saniti |
| 2016-09-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelving throughout the facility. -0- |
| 2016-09-06 |
45 |
4-501.11 maintain equipment in good repair. observed broken hinge on the front prep cooler, splintered pizza blocks and rusty shelving in the dry storage. repair. repeat -0- |
| 2016-09-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs foods at front line cold holding at 47-54f and cooked capers on the table in the salad pantry at 75f. cdi - items removed from the prep and cooled in the walk in to less tha |
| 2016-06-17 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelving in the walk in cooler. either resurface or replace. -0- |
| 2016-06-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed wrist bands, watches and rings present on food employees while preparing food. -.5- repeat |
| 2016-06-17 |
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 the majority of shell stock tags without last use date writt |
| 2016-03-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing moulding at the ceiling in the dish room and a hole in the wall near the pizza kitchen. seal these an d close the h |
| 2016-03-09 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed two food employees with wrist watch and bracelets on the arms whole preparing food. cdi - items removed and hands washed. -0- |
| 2016-03-09 |
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 items in flip top prepared from room temperature ingredients at 47 - 51f |
| 2016-03-09 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed facility curing meat using pink curing salt. cdi - process discontinued until it can be determined if there is a variance for this process or pic is ex |
| 2016-03-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 0 ppm sanitizer in the dishwasher while mechanically washing dishes. cdi - pic primed sanitizer, corrected the concentration and instructed employee to rewash dishes. -1.5-4-602.12 (a) th |
| 2015-10-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed working containers and reused containers that are properly cleaned onsite without label. place label on these items with |
| 2015-10-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris present on utensils and inside utensil containers. cdi - pic cleaned these and sent soiled utensils to dishroom for washing. -1.5- |
| 2015-10-29 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one food employee with long hair outside of hair restraint. keep hair container within restraint. -0- |
| 2015-10-29 |
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 two kitchen employees leave the front line, go to walk in and r |
| 2015-10-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans on shelf beside slicer station. use pyramid or similar stacking method to facilitate air drying. -0- |
| 2015-10-29 |
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 pizza station item with two date labels present and both were expired. cdi - pic voluntarily |
| 2015-10-29 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak under dump sink in dish room. repair. -0- |
| 2015-10-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed ice bin lid at drink station with buildup present. cdi - pic instructed employee to clean lid. -0- |
| 2015-10-29 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed heavy urine stain under bowl of urinal. clean. -0- |
| 2015-10-29 |
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 rust deposits on hvac covers. resurface or replace. -0- |
| 2015-08-05 |
20 |
.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut tomatoes and spring mix tightly covered in flip top at front line. cdi - pic moved items to walk in and vented them to cool. |
| 2015-08-05 |
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 two containers of food expired on walk in shelf. one was eggplant mash and the other was cooked vegetables, both in small plastic t |
| 2015-08-05 |
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 working sauces in front line prep cooler all without labeling. repeat. cdi - pic labeled items. |
| 2015-08-05 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed hot pickled onions in flip top and in walk in. pic stated they pour the hot brine over the top of raw onions for flavor. cdi - pic will discontinue usi |
| 2015-08-05 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors on dumpster and recycle container open. cdi - pic closed doors. |
| 2015-08-05 |
54 |
6-303.11 intensity-lighting - c observed front line without overhead lighting under hood to the left of cook line. have maintenance provide a solution to the issue of lights burning out because of the intense heat under the hood. the front line lights ar |
| 2015-08-05 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single-use trays stored in dry storage without inversion. cdi - pic inverted items to prevent dust buildup. |
| 2015-03-26 |
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. one pair of tongs stored in sanitizer and one on oven door at cook line. cdi- op |
| 2015-03-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. tray with pan of oil and one container of salt not labeled per rule. cdi- verbal correction. |
| 2015-03-26 |
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 . pan of sausage placed on line for lunch service during cooling process. cdi- verb |
| 2015-03-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. 4-501.114 maintain sanitizer at correct concentrations. -p. dried food debris on three plates stored as clean; mold on ice forming components on interior of l |
| 2014-10-06 |
14 |
|4-501.114 maintain sanitizer at correct concentrations. -p: observed dish machine at bar not sanitizing. crack in line. ecolab arrived while on site and corrected. observed two sanitizer buckets below 200 quat. cdi- emptied and made to proper concentrati |
| 2014-10-06 |
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 some oyster tags with some not dated with date of last cons |
| 2014-10-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found two items, cooked sausage and roasted peppers above 45 f. cdi- discard sausage and cool peppers in walk-in. |
| 2014-10-06 |
33 |
3-501.13 use approved thawing methods. found raw shrimp and skewered raw shrimp in prep coolers 54 f. pic stated product had been thawed prior to placing in prep cooler. cdi- moved both quantities to walk-in cooler and spread on sheet tray. |
| 2014-10-06 |
46 |
. |
| 2014-10-06 |
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: date mark sottocenere cheese after opening. cdi- direction. |
| 2014-08-05 |
47 |
4-602.13 nonfood contact surfaces - c: clean stroage shelves for clean utensils. observed plates with debris from shelves dropping on them. |
| 2014-08-05 |
45 |
4-501.11 good repair and proper adjustment-equipment - c: equipment shall be kept in good repair. observed small prep cooler not operating. observed door detach when openeing salad cooler.4-101.17 wood, use limitation - c: except for hard maple or an equi |
| 2014-08-05 |
42 |
4-901.11 equipment and utensils, air-drying required - c: air dry utensils prior to stacking as dry and clean. found containers wet-stacked. |
| 2014-08-05 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: keep foods covered in storage and dispaly. observed uncovered ice for drinks uncovered at bar. onion strings uncovered at salad area. |
| 2014-08-05 |
31 |
3-501.15 cooling methods - pf: do not use small refrigeration units to cool foods. found diced eggs in flip top that had not been previously cooled. cdi- moved to walk-in cooler. |
| 2014-08-05 |
30 |
8-103.11 documentation of proposed variance and justification - pf: facility has not applied for variance to cure pork belly for pancetta. cdi- directive to cease process and gave pic variance paperwork. ten day verification needed. |
| 2014-08-05 |
25 |
3-202.12 additives - pfood may not contain unapproved additives. facility is using pink salt to cure pork belly. cdi- directive to immediately cease using and gave variance paperwork for applying to use as additive. |
| 2014-08-05 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: tcs foods shall be held at 45 f or below. found numerous items in flip top prep cooler at front line above 45 f. refer to temperature chart ab |
| 2014-08-05 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: found cooked pork belly mingled with raw proteins. cdi- pork belly moved to proper location in storage. |
| 2014-08-05 |
12 |
3-402.11 parasite destruction - p: maintain parasite destruction letters for salmon on menu that is cooked to order. observed no parasite letter from supplier of salmon, determined by invoice. cdi- letter faxed while on site. |
| 2014-04-08 |
12 |
3-202.18 shellstock identification - pf: shellstock shall be received in containers bearing a legible source identification tag. found box of blue point oysters with no tag. cdi- oysters discarded and denatured.3-203.12 shellstock, maintaining identificat |
| 2014-04-08 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: tcs foods shall be kept hot at 135 f or above. found quiche that had been reheated on shelf at cook line, 117 f. cdi- reheated to 165 f then s |
| 2014-04-08 |
7 |
3-301.11 preventing contamination from hands - p,pf: ready-to-eat food shall not be contacteed by bare hands. observed employee sprinkle garnish on bisque. cdi- garnishes discarded. |
| 2014-04-08 |
45 |
4-501.11 good repair and proper adjustment-equipment - c: equipment shall be maintained in a state of good repair. observed some splitting gaskets in some coolers. |
| 2014-01-29 |
45 |
4-501.11 good repair and proper adjustment-equipment - c: observed several splitting gaskets in various coolers. leg of one cooler damaged, being shemmed with cardboard. remove cardboard shemming. |
| 2014-01-29 |
42 |
4-901.11 equipment and utensils, air-drying required - c: do not store cutting utensils in crevices between coolers. |
| 2014-01-29 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: keep foods covered to avoid contamination from premises. observed ice uncovered at bar, unattended. observed containers of condiments at salad cooler uncovered. found container of panko |
| 2014-01-29 |
26 |
7-102.11 common name-working containers - pf: found bottle of glass cleaner not labeled. cdi- labeled. |
| 2014-01-29 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: properly date mark all tcs foods with date of preparation. found cooked chicken not dated in walk-in. cdi- voluntarily discarded.3-501.18 ready |
| 2014-01-29 |
8 |
6-301.11 handwashing cleanser, availability - pf: all handwashing sinks shall be supplied with a hand cleanser. found no handsoap at bar handsink. cdi- supplied. |
| 2013-10-22 |
42 |
4-901.11 equipment and utensils, air-drying required - c: do not tightly stack equipment until it has been allowed to air dry. |
| 2013-10-22 |
39 |
3-304.14 wiping cloths, use limitation - c: containers of sanitizer used to hold wiping cloths shall be stored off the floor. observed several buckets on floor. |
| 2013-10-22 |
31 |
3-501.15 cooling methods - pf: do not cover foods that are above 45 f until they reach 41f or below. found chicken stock 52 f in walk-in cooler tightly covered. cdi- uncovered. |
| 2013-10-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: date mark quiches, pastas with date of preparation. found these items unmarked that were prepared previous day. cdi- dated. |
| 2013-10-22 |
13 |
3-304.11 food contact with equipment and utensils - p: food shall contact only approved materials or equipment that has been cleaned by approved methods. found metal container of roasted peppers resting on bed of spinach in flip top. container moved off s |
| 2013-10-22 |
12 |
3-203.12 shellstock, maintaining identification - pf: maintain retained shell stock tags in chronological order and with date last shellstock was sold on the tag. |
| 2013-07-31 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency: clean tea dispensers and ice machines at a frequency to prevent mold build-up. observed build-up on interior of ice machine and tea nozzles. cdi- cleaned while on site. |
| 2013-07-31 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking: properly date mark potentially hazardous, ready-to-eat foods. observed some items in walk-in cooler not marked. date mark opened containers of milk, |
| 2013-07-31 |
31 |
3-501.15 cooling methods: do not use coolers designed for holding temperatures to cool foods that have been heated. observed sweet potatoes 62 f in top of flip top. all foods in prep coolers should be 45 f or below. cdi- moved to walk-in cooler. |
| 2013-07-31 |
35 |
3-203.11 molluscan shellfish, original container: molluscan shellfish may not be removed from the container in which they are received other than immediately before sale or preparation for service. observed clams and mussels not in original container; tag |
| 2013-07-31 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing: observed strainer hanging low over handsink, slightly in contact with faucet. |
| 2013-04-10 |
39 |
keep sanitizer containers for wet cloth storage off the floor and change solution when soiled. |
| 2013-04-10 |
35 |
keep molluscan shellfish in original container until right before service. observed oysters not in original container in walk-in cooler. box had bee discarded already. |
| 2013-04-10 |
31 |
observed four soups cooling in prep sink surrounded by water 85 f. ice had completely melted. make sure to monitor condition of water / ice bath of cooling soups to ensure cooling to within prescribed parameters. cdi- ice added to sink. |
| 2013-04-10 |
23 |
provide approved consumer advisory that contains both disclosure and reminder. observed no proper disclosure for many items on lunch; dinner; and brunch menu.disclosure shall include: (1) a description of the animal-derived foods; such as ?oysters on the |
| 2013-04-10 |
21 |
properly date mark potentially hazardous foods from date of preparation or when packages are opened; such as salad dressings; heavy cream; milk; mayonnaise; etc. observed these items not marked. |
| 2013-04-10 |
21 |
promptly dispose of foods requiring date marking when they exceed the approved time / temperature combination. observed dated foods marked more than seven days previous. all discarded. |
| 2013-04-10 |
8 |
hand sinks shall be located to allow convenient use by employees in food preparation; food dispensing; and warewashing areas. no functioning handsink in warewash area. sink has been installed but not in use. transitional permit item. |
| 2013-01-10 |
12 |
if raw; raw-marinated; partially cooked; or marinated-partially cooked fish are served or sold in ready-to-eat form; and the fish are raised and fed as specified in subparagraph 3 402.11(b)(3); a written agreement or statement from the supplier or aquacul |
| 2013-01-10 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed food debris attached to spoons; tongs; scoops stored as clean over 3-comp sink. cdi- returned to cleaning process. |
| 2013-01-10 |
18 |
cool potentially hazardous foods within required time and temperature parameters. observed pomodoro sauce 50 f from previous day. observed stocks in ice bath borderline on time and temperature. pomodoro discarded voluntarily. one container of chicken stoc |
| 2013-01-10 |
20 |
observed many potentially hazardous foods in flip tops of coolers above 45 f. found chicken liver mousse and creme brulee 55 f in refrigerator from previous days. desserts discarded. verification needed to see refrigerator operating correctly. other foods |
| 2013-01-10 |
8 |
a handwashing sink may not be used for purposes other than handwashing. do not use handsinks for storage or cleaning; draining of equipment of utensils. observed scouring pad in kitchen handsink with significant food imbedded. observed storage of bar mats |
| 2013-01-10 |
31 |
use approved methods to cool foods to required temperatures within time parameters. observed large volume of pomodoro sauce tightly covered 50 f from previous day. cdi-discussion of alternative cooling methods. |
| 2013-01-10 |
35 |
(a) except as specified in ?? (b) - (d) of this section; molluscan shellfish may not be removed from the container in which they are received other than immediately before sale or preparation for service. (b) for display purposes; shellstock may be remov |
| 2013-01-10 |
45 |
keep non food contact surfaces in good repair and cleanable. steam pump motor uncovered in kitchen. shelving in some reach-ins rusting. refer to transitional permit items. |
| 2013-01-10 |
23 |
provide approved consumer advisory on all menus for relevent items. observed brunch menu items not asterisked or otherwise disclosed. cdi- direction to have corrected by next inspection. |
| 2013-01-10 |
8 |
a handwashing sink shall be located: (a) to allow convenient use by employees in food preparation; food dispensing; and warewashing areas. observed no handsink at dishwashing area. refer to transitional permit items. |