| Violation Date |
Code |
Description |
| 2018-11-08 |
49 |
5-205.15 maintain a plumbing system in good repair. observed floor drain beneath three compartment sink clogged during inspection. |
| 2018-11-08 |
45 |
4-501.11 maintain equipment in good repair. observed far right flip top unit with a leak, causing water to stand in the bottom of unit. ensure repairs are made to protect food stored within. note: this is not an item identified on the previous report, thu |
| 2018-11-08 |
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 bulk dry product bin with scoop handle stored down into product. cdi: sc |
| 2018-11-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed both sanitizer buckets on cook line reading 0 ppm qac sanitizer. cdi: buckets dumped and replaced with fresh sanitizer from three compartment sink. |
| 2018-11-08 |
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 raw shrimp and chicken freshly prepared and cooling in a flip top unit rat |
| 2018-11-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed angel hair pasta and scallops overstacked in flip top units on cook line. cdi: pic had employee remove top layer of both items and sent them to walk in unit to be rapidly cooled |
| 2018-11-08 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed raw chicken in the bottom of far right flip top unit uncovered and exposed to potential water leak inside unit. |
| 2018-11-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed main cook line hand sink blocked by plate warming cabinet on one side and a delivery on the other. pic stated that this was temporary, as there was a problem wi |
| 2018-09-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored in reach in unit above food for restaurant. cdi: drink discarded. repeat. |
| 2018-09-06 |
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 cream cheese and corn (prepared 09/05) with no dates. cdi: pic back dated the two undated items. |
| 2018-09-06 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitizer bucket stored directly on the floor of facility. cdi: bucket elevated to a shelf. |
| 2018-09-06 |
45 |
4-501.11 maintain equipment in good repair. observed flip top unit with damaged lid and doors of salad unit with damaged gasket. repeat. facility has fixed a large number of the items marked under #45 since previous inspection, and points were de-escalate |
| 2018-09-06 |
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 two prep sinks in need of re-caulking to firmly secure to wall. |
| 2018-08-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on a shelf over clean utensils and pitchers. |
| 2018-08-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink for warewashing area blocked by a stack of dish racks. cdi: rack moved to free up access to sink. 6-301.12 provide paper towels or approved alternative |
| 2018-08-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed bar dish machine dispensing sanitizer at a concentration of 0 ppm chlorine. cdi: technician arrived during inspection to repair machine. after repair, machine |
| 2018-08-23 |
15 |
3-701.11 discarding or reconditioning unsafe, adulterated, or contaminated food - p observed multiple hot held sauces left in wells from the night before under no temperature control. cdi: all items from the night before discarded. |
| 2018-08-23 |
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 several items with expired date marks (penne for 08/09, fettucine for 08/11, capellini for 08/16 |
| 2018-08-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabelled purple chemical stored at can wash area. observed large container of deoderizer stored on prep sink. cdi: chemical discarded and deoderizer mov |
| 2018-08-23 |
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 multiple unlabelled oil bottles and spice pans on cook line. |
| 2018-08-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed used wiping cloths stored on prep surfaces and next to equipment throughout facility. cdi: dirty cloths removed and replaced with fresh cloths in fresh sanitizer. |
| 2018-08-23 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no pic on site at beginning of inspection. pic danny arrived 15 minutes into inspection, while reheating for hot holding was already occurring. |
| 2018-08-23 |
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 glasses stored with food contact surface facing down on bar mats that are not cleaned daily. |
| 2018-08-23 |
45 |
4-502.11(a) maintain utensils in good repair. observed several badly damaged utensils at warewashing area that are no longer smooth or easily cleanable. cdi: utensils discarded.4-501.12 resurface or replace cutting surfaces that can no longer be effective |
| 2018-08-23 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed facility's qac test strips expired in 2015. cdi: service technician provided in date strips during maintenence visit. |
| 2018-08-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving throughout facility and equipment, specifically the ice cream freezer, in need of cleaning to remove food debris. repeat. |
| 2018-08-23 |
49 |
5-205.15 maintain a plumbing system in good repair. observed two leaking handsinks in kitchen, as well as blockage at floor drain at three compartment sink area, causing water to back up into kitchen when sink is run. |
| 2018-08-23 |
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 holes in wall around cook line area from new window installation. ensure that |
| 2018-08-23 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed vents throughout kitchen with dust buildup.6-303.11 intensity-lighting - c observed lighting in kit |
| 2018-08-23 |
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 two plastic cups used as scoops for bulk dry product on expo line. obser |
| 2018-06-18 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at bar handsink. cdi: soap provided.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at bar hand sink. cdi: pa |
| 2018-06-18 |
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 several tags from time period between february and may with |
| 2018-06-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all items in walk in unit holding between 54f and 63f. pic stated that walk in unit was offline when he came in to work this morning and that technician had already been on site |
| 2018-06-18 |
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 ham from 06/03 in walk in unit with charcuterie meats and half and half cream in reach in with n |
| 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 observed lettuce prepared earlier today cooling in tightly covered plastic bins in |
| 2018-06-18 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed a few badly scarred cutting boards at dish area. repeat.4-501.11 maintain equipment in good repair. observed some damaged gaskets in prep cool |
| 2018-06-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving for clean and drying utensils in dish area in need of cleaning to remove greasy residue. |
| 2018-06-18 |
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 prep sink caulking torn, causing sink to fully loosen from wall. ensure that w |
| 2018-06-18 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed two sanitizer buckets stored directly on the floor throughout kitchen. |
| 2018-03-09 |
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. pic advised that meatballs in prep cooler had been placed in there for cooling from previous nights service. meatballs at 52f. cdi- |
| 2018-03-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. raw marinated and portioned chicken prepared onsite stored in reach in freezer over cooked portioned potatoes, also prepared onsite. cdi- pic corrected storage. |
| 2018-03-09 |
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. more than five tags stored for february and march with no ending use |
| 2018-03-09 |
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. pic of provided posted document on |
| 2018-03-09 |
45 |
4-502.11(a) maintain utensils in good repair. two torn prep cooler gaskets on the line. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. one long cutting board scarred. replace/ repair all. (0pts) |
| 2018-03-09 |
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. meatballs from previous night observed to be in prep cooler unit at 52f. pan was c |
| 2018-03-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried food debris in cooler gaskets throughout. cleaning is needed. |
| 2018-03-09 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. closed/ sealed containers of clorox wipes stored on a shelf over plates. cdi- storage was corrected (0pts) |
| 2017-12-11 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. pic provided correct test strips for chlorine sanitizer and ph strips for quat dispenser. pic advised that those were the strips provided by vendor, but was not able to ad |
| 2017-12-11 |
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. tongs at express station stored in room temperature and cold water. |
| 2017-12-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. two employee's with no hair restraints on at the initial walk through of the inspection. cdi- both put on hair restraints. |
| 2017-12-11 |
33 |
3-501.13 use approved thawing methods. one box frozen veal knuckles placed on prep sink for thawing. cdi- employee corrected. |
| 2017-12-11 |
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. 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 inc |
| 2017-12-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. cooked potatoes not under temperature control and observed to be over stacked. cut tomatoes over stacked in salad cooler at 46f. pic was advised that over stacking foods in containers c |
| 2017-12-11 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. unwashed pineapple over washed vegetables. pasteurized liquid eggs stored under commercially packaged meats in walk in co |
| 2017-12-11 |
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. employee left area to get utensil at ware washing area and returned to |
| 2017-09-25 |
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. one pan of risotto in prep cooler date marked 9/18 prep date at 39f. all other food items in facility ma |
| 2017-09-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee cup of tea stored open on top shelving across from the beverage station. cdi- pic daniel guerrero removed immediately. |
| 2017-09-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold like build up on tea urn nozzles at beverage station and on shield in large ice machine. cleaning is needed.4-501.114 maintain sanitizer at correct c |
| 2017-09-25 |
26 |
7-201.11 store toxic materials to avoid contamination. -p.7-207.11 store labeled, employee medications to prevent contamination. -p. employee medication stored on top of cooler/ express area in preparation area of main kitchen. cdi- pic removed. |
| 2017-09-25 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. large cutting board scarred and stained. replacement/ resurfacing is needed. 4-501.11 maintain equipment in good repair. two damaged prep cooler gasket |
| 2017-09-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal bowls and containers in warewashing area wet nested. cdi- separated. repeat |
| 2017-09-25 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. ambient air thermometers not provided in two prep coolers and one damaged. return compliance visit by 10/5/17 to check for replacement of thermometers. |
| 2017-09-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee backpack stored on facility wrapped clean linen. cdi- pic removed (0pts) |
| 2017-06-16 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf: pic not present when inspection began. cdi-pic danny guerrero arrived during inspection.2-103.11(b) pic shall ensure rules in the code for food safety and handling are met. observed person |
| 2017-06-16 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p: observed employees putting on gloves to work with salad prep with no hand wash first. cdi: directed to wash.2-301.12. follow the cleaning procedure to adequately wash your hands. use wa |
| 2017-06-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: raw chicken over raw veal. items re-arranged in storage. |
| 2017-06-16 |
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 goat cheese balls dated 6/6. cdi-voluntarily discarded.3-501.17 date mark/label all tcs foods t |
| 2017-06-16 |
7 |
k.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 touching of romaine with unprotected hands. romaine is received pre-washed but facility says they wash a |
| 2017-06-16 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed buckets holding wiping cloths below 150 ppm quat sanitizer. |
| 2017-06-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed cleaned utensils soiled |
| 2017-06-16 |
45 |
.4-501.11 maintain equipment in good repair. observed many cooler gaskets severely splitting. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards severely scarred. |
| 2017-06-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. found a few dry foods in storage that were not labeled as to contents. |
| 2017-03-10 |
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 meatballs stored in under counter cooler of pasta prep unit holding at 50f. based on pic's statement, meatballs were allowed |
| 2017-03-10 |
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 in warewashing area moving from working with dirty di |
| 2017-03-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinking from an uncovered coffee cup in the warewashing area. cdi: instructed employee to use covered cup for beverage and keep it in designated are |
| 2017-03-10 |
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 that three tags from three seperate bags of mussels were mi |
| 2017-03-10 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed boxes of unwashed produce stored above cooked mushrooms in walk in cooler. cdi: pic had storage corrected during inspection. |
| 2017-03-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat grinder with food residue stored as clean in middle drying rack in warewashing area. cdi: pic sent parts to be rewashed during inspection.4-602.1 |
| 2017-03-10 |
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 several items in under counter coolers on cook line that had not been dated and one container that had been dated for today that wa |
| 2017-03-10 |
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 a broken floor tile holding water at the grill prep area of kitchen. |
| 2017-03-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a bucket holding a wet wiping cloth in prep area with 0ppm quat sanitizer and a wet cloth outside of a bucket in warewashing area. cdi: rag was returned to sanitizer bucket and 0ppm |
| 2017-03-10 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed some single service cups in the server area of kitchen stored with no covering over the lip contact area. |
| 2017-03-10 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply scarred cutting boards in facility at both cook line and in warewashing area. |
| 2017-03-10 |
54 |
6-303.11 intensity-lighting - c observed four lights out in the hood system on the cook line. |
| 2017-03-10 |
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 unlabelled spices and oils along cook line. pic stated that they are labelled daily and that they had not been lab |
| 2016-10-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink uncovered on prep surface while romaine being prepped. also observed parially eaten english muffin onsame surface. |
| 2016-10-18 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p found beans and marinara in holding equipment. both items had not been reheated to 165 f prior to being placed in holding equipment, according to pic. |
| 2016-10-18 |
20 |
to 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found several foods in prep top in temperatures above 45 f. ambient temperature of reach in portion 42 f. cdi- moved to walk-in for cooling. |
| 2016-10-18 |
45 |
4-501.11 maintain equipment in good repair. many door gaskets of coolers badly torn. pic danny guerrero has scheduled service. |
| 2016-10-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone on prep surface with romaine in process of being prepped. |
| 2016-10-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: smoked salmon and poached egg on brunch menu with no consumer advisory. cdi-corrected while on site. |
| 2016-09-09 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. person who wasidentified as in charge at start of inspection is not certified as a food protection manager by an accredited program.2-103.11(a-l) pic shall ensure rules in |
| 2016-09-09 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p: employee could not state content of employee health policy and could not produce signed employee health policy form..2-103.11(m) ensure food employees are in |
| 2016-09-09 |
10 |
be 3-202.11 temperature - p,pf: tcs foods shall be received at preoper temperatures. observed spring mix delivered at 49 f. cdi- spring mix removed fromcardboard box and placed in walk-in cooler for cooling. |
| 2016-09-09 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed significant black build-up on interior of soda station ice bin.4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at le |
| 2016-09-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found raw shrimp in prep cooler at 50 f. marinara sauce in prep cooler 50 f. discarded marinara. rawshrimp moved to walk-incooler. |
| 2016-09-09 |
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: found portioned pasta dated 8/29 in walk-in. found portioned pasta dated 9/2 in prep cooler.3-501.17 dat |
| 2016-09-09 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. pf: observed rinse aid in sanitizer bucket being used to sanitize slicer. discussion with employee and pic, slicer broken down and run thru cleasning cycle in dish machine. |
| 2016-09-09 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p: observed meatballs being reheated on low heat on stovetop. after 1.5 hours meatballs were not on course to meet reheating parameters. heat turned up on stove |
| 2016-09-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few fruit flies in can wash area. cdi- facility has pest control service. |
| 2016-09-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored on surfaces in kitchen and in bar area. |
| 2016-09-09 |
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. found tongs stored in room temperature water at plating area. |
| 2016-09-09 |
45 |
4-501.11 maintain equipment in good repair. splitting gaskets in some prep coolers. |
| 2016-09-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. interiors of prep coolers with build-up. clean the interiors of the prep coolers. |
| 2016-09-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed covered employee drinks in prep coolers and in dry storage area. designate a separate area for orderly storage of employee food and drink |
| 2016-09-09 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. somebottles of oilsnot labeled as to contents. |
| 2016-06-14 |
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: found meatballs in sauce 50 f dated previous day. meat balls were cooled in an ice bath. ice baths are most effective for soups, sau |
| 2016-06-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed dried food debris on slicer. observed dried food debris on pounding utensil. observed black build-up on interior of soda station ice bin. cdi- slicer |
| 2016-06-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: found ready-to-eat food stored under raw fish in prep cooler. cdi- foods re-arranged to afford protection. |
| 2016-06-06 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf: upon entry, no staff with managerial authority present.2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. found many prepared items not date marked or ou |
| 2016-06-06 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p: upon entry food worker cutting lemons with bare hand contact paused to put on gloves to continue after noticing inspection was commencing. ehs stopped employee before he handled food an |
| 2016-06-06 |
7 |
i 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: upon entry food worker was observed cutting lemons with bare hand contact to the food. cdi- lemons discarded and |
| 2016-06-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed utensils and linen stored in a kitchen handsink. observed same sink being used as a dump sink later. ice was in sink.6-301.11 provide soap for handwashing at e |
| 2016-06-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed slicer used previous day with significant dried food residue on and around blade. observed food residue attached to dicer stored as clean. |
| 2016-06-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf: observed container of bleach not labeled. cdi-labeled |
| 2016-06-06 |
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 squirt bottles of various oils unlabeled at cook line. unlabeled container of sugar in dry storage. repeat. |
| 2016-06-06 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed soiled dry wiping cloth stored on shelves with clean utensils. |
| 2016-06-06 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. cleaned utesils being stored on drainboards of designated handsink at bar. observed employee wash hands with utensils present. |
| 2016-06-06 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. facility could not produce test strips for chlorine for use at bar dish machine. cdi- gave pic a few strips until their own can be obtained. verification needed. |
| 2016-06-06 |
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: found gnocchi dated 5/23 in prep cooler. risotto dated 5/30 in prep cooler. cdi- both items voluntarily |
| 2016-03-23 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf: no towels at soup / salad area handsink.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: handsink at soup / salad line block |
| 2016-03-23 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. cleaned utensils at bar are dried / storedon drainboard of bar sink that is designated as handsink. |
| 2016-03-23 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. various cooking oils not labeled. |
| 2016-03-23 |
21 |
bob k3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf: found capellini not date marked. discarded. found two containers of jus date marked 3/12. pic stated they had been frozen. frozen tcs |
| 2016-03-23 |
9 |
| 3-201.11 use food from approved sources only.-p: found clams and mussels with no tags with product. both items voluntarily discarded. |
| 2015-10-28 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p rte, tcs foods must be date marked after 24 hours and disposed of after the time temperature window has exceeded. observed 2 containers pasta lab |
| 2015-10-28 |
14 |
4-601.11 (e) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c items such as ice bins shall be cleaned according to the manufacturer or at a rate to preclude soil. black residue in back of server ice bin. observed sticker resi |
| 2015-10-28 |
12 |
3-203.12 shellstock, maintaining identification - pf shellstock tags must be retained with the stock until the bin/bag is finished. observed clams and mussels in containers with no tags. cdi: pic produced tags and placed them in the containers. |
| 2015-10-28 |
8 |
6-301.11 handwashing cleanser, availability - pf handsinks shall have cleanser available. soap dispenser not functioning at beginning of inspection. cdi: pic determined that soap dispenser was out of batteries and replaced within minutes.6-301.12 hand d |
| 2015-10-28 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p tcs foods held cold shall be 45f or below. observed blue cheese in 2 prep lines, sausage in two prep lines, sliced tomatoes, and pasta |
| 2015-10-28 |
6 |
2-301.14 when to wash - p observed employee scoop ice and fill cooling well for sauces, then sanitize work area with rag, then move to working with food. employee attempted to don gloves. cdi: inspector stopped employee and directed him to wash hands af |
| 2015-10-28 |
4 |
2-401.11 eating, drinking, or using tobacco - c all employee drinks must be stored low and away from customer items and food. observed two employee drinks stored on clean dish rack where dishes were drying. cdi: employee drinks discarded. |
| 2015-10-28 |
26 |
7-102.11 common name-working containers - pf all chemicals shall be properly labelled with the common name in working containers. observed 2 sanitizer buckets with no label. cdi: pic labelled. |
| 2015-10-28 |
7 |
h, 3-301.11 preventing contamination from hands - p,pf rte food shall not be handled with bare hands. observed bartender handle sliced oranges for drinks with bare hands. cdi: bartender directed to discard product. |
| 2015-10-28 |
31 |
3-501.15 cooling methods - pf food shall be cooled using an approved method. tomato sauce was being ice bathed but no agitation was occuring and ice bath did not reach rim of product. cdi: inspector intervened and sauce temperature fell to 70 within the |
| 2015-10-28 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf consumer advisories shall include both a disclosure and reminder for all animal proteins served raw or undercooked and must be provided. |
| 2015-10-28 |
35 |
3-302.12 food storage containers identified with common name of food - c food not easily identifiable must be labelled in working containers. observed salt, and several oil bottles with no labels. cdi: pic labelled. |
| 2015-10-28 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c maintain clean ventilation systems to decrease potential contamination. observed dusty ceiling vent near 3 door freezer and dust collecting above warmer unit under hood system. |
| 2015-10-28 |
37 |
3-305.11 food storage-preventing contamination from the premises - c food stored in dry storage area with no lids. cdi: covered. bowl in large flour bucket with no handle. 3-305.12 food storage, prohibited areas - c food shall be stored at least 6 in. a |
| 2015-10-28 |
38 |
2-402.11 effectiveness-hair restraints - c hair restraints shall be used during food prep. observed employees in kitchen handling food with no hair restraint. |
| 2015-10-28 |
39 |
3-304.14 wiping cloths, use limitation - c wet wiping cloths shall be stored in sanitizer. observed 2 wet wiping cloths stored out of sanitizer. cdi: pic moved to dirty laundry. |
| 2015-10-28 |
42 |
4-901.11 equipment and utensils, air-drying required - c utensils and equipment must be air dried after sanitizing. observed all dishes on drying rack in dish area wet stacked. |
| 2015-10-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - c maintain all equipment in good repair. all gaskets in pasta prep line split and/or torn. replace. observed damaged flip top coolers throughout facility. flip tops are missing handles, or do not o |
| 2015-10-28 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c maintain floors walls and ceilings in good repair to remain cleanable. observed chipped tiles throughout pasta make station collecting food debris.6-501.114 maintaining premises, unnecessary items and |
| 2015-10-28 |
34 |
4-203.11 temperature measuring devices, food-accuracy - pf a thin probe thermometer shall be provided to measure the temperature of foods. no thermometer on site. verification required. |
| 2015-09-22 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. replace cutting boards in facility that are heavily scored and stained. observed several. repeat. |
| 2015-09-22 |
13 |
• 3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p: observed opened bag of flour in storage. container of flour uncovered in storage. |
| 2015-09-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. interior of ice machine and interior of ice bin with significant build-up on interior. |
| 2015-09-22 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p: meatballs fried to form crispy crust, then held for finsihing cooking process in oven. found meatballs holding at 78 f under no |
| 2015-09-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found bleu cheese, tomatoes, fingerling potatoes, above 45 f in prep coolers. cdi- moved to walk-in for quick cooling. |
| 2015-09-22 |
46 |
observed no sanitizer hooked up at three compartment sink. quat sanitizer dispenser was hooked up to detergent. cdi- sanitizer connected and dispensed at 300 ppm quat. |
| 2015-09-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: facility does not have tuna on menu bit has in facility for special request orders. pic stated they serve rare on |
| 2015-09-22 |
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: salmon purchased from restaurant depot did not have documentation of parasite destruction or farm-raised statement. documentati |
| 2015-09-22 |
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: found many items not date marked in pasta coolers. remember to place calendar date on bags of pasta.3-501.18 discard the food requiring dat |
| 2015-09-22 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p: observed posted employee health |
| 2015-05-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed parcooked salmon stored over cooked onions and bacon. cdi salmon discarded.3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p. observ |
| 2015-05-12 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed parcooked salmon without prior approval. cdi salmon discarded. parcooked application left on site. |
| 2015-05-12 |
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 fresh clams in reach in unit without tags attached and miss |
| 2015-05-12 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employee change gloves without handwashing. cdi hands washed gloves changed. 2-301.14 wash hands after activities that contaminate them.-p. observed employee wash hands and re |
| 2015-05-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed beef stock hot held at 122f. cdi stock reheated. |
| 2015-05-12 |
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 handle blanched asparagus with bare hands. cdi asparagus discarded. |
| 2015-05-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed half and half and sundried tomatoe sauce in an ice bath above 45f, and reach in unit at 50f holding multiple tcs items at 45f and above. cdi foods discarded. verification for p |
| 2015-05-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed serving bowls, slicer, can opener, plastic container, and plates. cdi items moved to sink for cleaning. repeat. |
| 2015-05-12 |
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 lemon butter held on time |
| 2015-05-12 |
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 containers of spices and different oils that were not easily identifiable. |
| 2015-05-12 |
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 risotto, rice, grilled chicken, pancetta, pepperoni, milk, salami not dated.3-501.18 discard the food requiring date labels once t |
| 2015-05-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed opened bag of flour stored on the floor. 6-404.11 designate a separate area for items that are not for use and are being held for |
| 2015-05-12 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees engaging in food prep and multi use utensils without hair restraint. |
| 2015-05-12 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with deep cuts in need of resurfacing or being replaced.4-501.11 maintain equipment in good repair. observed facility using ca |
| 2015-05-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in doors, side of prep table by expo line, and prep door handles soiled with debris. |
| 2014-12-17 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed pad surrounding shared dumpster had broken glass and some garbage spilled on it. keep up with cleaning. |
| 2014-12-17 |
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 utensil water on stovetop measured 111f - was not yet in use. keep at o |
| 2014-12-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed current (new) menu has disclosure astericks properly placed in all areas except two. asterisk should be |
| 2014-12-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed slicer and can opener blade stored as clean but soiled with food debris from last night. cdi - both removed for cleaning. pic will instruct closing s |
| 2014-12-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one open glass of employee beverage stored on in-use cutting board on cook line. observed another employee drink in cup covered and with straw but stored on to |
| 2014-09-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed sanitizer buckets were measuring below 200 ppm quat. discovered that concentrate had run out at dispenser. cdi - replaced concentrate, remade buckets to 200 ppm quat. |
| 2014-09-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed meatballs holding on flattop at 132f. cdi - meatballs reheated to 171f and replaced on flattop, which had been turned up hotter. |
| 2014-09-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in and around can wash and soda boxes. pic has called for pest control company to address. |
| 2014-09-08 |
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 fan covers in walk in cooler were dusty. |
| 2014-09-08 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed facility using small fryer labeled for household use only to fry doughnuts at dessert station. |
| 2014-09-08 |
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 utensils stored in utensil water on flattop. water measured 122f. it wa |
| 2014-08-28 |
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 many items not date marked - cooked chicken, cooked fish, marinara sauce, alfredo sauce, mascarpone cheese, mozzarella cheese, coo |
| 2014-08-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed no towels at handsink next to stove and dish pit. cdi - supplied. |
| 2014-08-28 |
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 pan of mussels in prep cooler. mussels had no tag in pan. |
| 2014-08-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed open pan of raw shrimp stored on prep cooler shelf above opened cream carton and cut leafy greens. cdi - discarded rte items, moved shrimp to bottom shelf. |
| 2014-08-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed ice machine interior soiled with black buildup. cdi - cleaned during inspection. observed three soiled knives and a soiled immersion mixer and a soil |
| 2014-08-28 |
6 |
2-301.15 only wash hands in handwashing sink.-pf. observed ice cream scoop in kitchen handsink. observed bar/pizza station hand sink being used as dump sink. observed sanitizer bucket in kitchen hand sink near dish pit. cdi - directed facility to disconti |
| 2014-08-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed writing on sanitizer buckets had worn off. cdi - had the pic relabel buckets with a permanent marker. |
| 2014-08-28 |
19 |
.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed all items in steam unit were holding between 106f and 132f - see temperature chart. the lemon butter sauce was double panned. cdi - lemon butter sauce voluntarily discarded. |
| 2014-08-28 |
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 four utensils stored on grill top in 92f sanitizer water. cdi - had pi |
| 2014-08-28 |
45 |
4-501.11 maintain equipment in good repair. observed water/condensate had discahrged onto interior floor of prep cooler between ice machine and stovetop. this was noted also during last inspeciton. water had overflowed out of cooler and onto floor. 4-501. |
| 2014-08-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty piping above prep line and under hood. |
| 2014-08-28 |
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 two light bulbs out in hoods. |
| 2014-08-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal backpack stored on top of bin of pizza flour. |
| 2014-08-28 |
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 many containers of spices, salt, oils, condiments panko crumbs which were unlabeled. cdi - labeled with name of food. |
| 2014-03-18 |
12 |
3-402.11. ensure fish served raw or undercooked is parasite free or has letter of guarantee of parasite destruction/aquaculture. invoice for salmon advised the shipment was farmed but it did not mention pellet fed. provide aquaculture letter from inland s |
| 2014-03-18 |
13 |
3-302.11 food shall be separated during storage by cook temperature. observed raw fish stored over pasta and raw shrimp stored over ready to eat foods in prep unit. relocated. observed raw meatballs stored over ready to eat foods in reachin freezer. reloc |
| 2014-03-18 |
21 |
3-501.17 properly date mark tcs (time/temperature control for safety), rte (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. observed mescaline mix, deli meats, mozzarella cheese and marscapone cheese |
| 2014-03-18 |
26 |
7-102.11 toxic chemicals shall be labeled with common name. observed bleach stored in a degreaser bottle. discarded. |
| 2014-03-18 |
33 |
3-.501.13 food shall be properly thawed. observed cryovacked beef standing in water. if using water to thaw, you must submerge under running water at a temp of 70f or below with sufficient water velocity. water was turned back on. |
| 2014-03-18 |
19 |
3-501.16 hot potentially hazardous/tcs foods shall be held at 135f or higher. observed tomato sauce hot holding at 123f, veal sauce at 98f and beans at 119f. staff had cooked these within the past 2 hours. they reheated on the stovetop to over 165f. elimi |
| 2014-03-18 |
42 |
4-901.11 utensils shall be air dried. observed containers stacked wet on rack next to dish machine. |
| 2014-03-18 |
45 |
4-501.11 equipment shall be maintained in good repair. observed water/condensate build up in bottom of prep unit on first hot line. repair.4-501.12 cutting surfaces shall be resurfaced or replaced if they can no longer be effectively cleaned. observed gr |
| 2014-03-18 |
46 |
4-302.14 testing kits shall be available to check sanitizer concentrations. facility is missing quat test strips. return visit required. |
| 2014-03-18 |
36 |
6-501.111 facility shall be free of insects, rodents and other pests. observed one live roach in kitchen. |
| 2013-09-25 |
41 |
ensure all in use utensils are properly stored. observed multiple utensils stored in room temperature water. |
| 2013-09-25 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed a few prepared items with no date marking/improper date marking in walk-in cooler, cdi. |
| 2013-09-25 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed mashed potatoes 115f, marinara 94f in steam tables, cdi by reheating, verified to reheat above 165f. |
| 2013-09-25 |
12 |
3-203.12 ensure that the date the last shellstock from the container is sold or served is recorded on the tag, and the tags are maintained in chronological order. observed no dates on tags, tags not kept in chronological order, cdi. |
| 2013-09-25 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees putting on gloves, changing gloves without washing hands first, cdi. |
| 2013-06-04 |
19 |
hot held foods shall be at 135f or higher. observed lemon butter on 2nd hot line at 126f. staff removed rag under pan and will add more water (to prevent overheating) to maintain 135f or higher. |
| 2013-06-04 |
12 |
shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. tags had been removed and retained before bag was empty (mussels and clams). educated. |
| 2013-06-04 |
13 |
food shall be separated during storage in order of cook temperature. observed open containers/bags in freezer where scallops were stored over pastas and steaks stored over cheese. staff rearranged. |
| 2013-06-04 |
14 |
food contact surfaces shall be clean. observed slicer with food debris. staff cleaned during inspection. |
| 2013-06-04 |
14 |
sanitizer shall be at proper strength. observed bucket of sanitizer at 0ppm quat. staff refilled with 200ppm quat. |
| 2013-06-04 |
16 |
eggs shall be cooked to approved temperatures or a consumer advisory shall be placed on the menu. observed cooked to order eggs and steak on brunch menu and caesar dressing made in house with raw shell eggs. you must place a consumer advisory on the menu |
| 2013-06-04 |
20 |
cold foods shall be held at 45f or lower. observed boiled eggs on top of make unit at 52f. staff moved to cooler. |
| 2013-06-04 |
6 |
hands shall be washed before donning gloves and between gloves uses. observed staff don gloves without washing hands first. educated and staff complied. |
| 2013-06-04 |
21 |
greens shall be labeled with date bag was opened. observed spinach and arugula not date marked. educated staff. |
| 2013-06-04 |
23 |
steak and eggs that are undercooked must have a consumer advisory on menu. observed steak and eggs on brunch menu and caesar dressing on main menu (use raw eggs) without consumer advisory. staff agreed to change steak on brunch menu and switch to pasteuri |
| 2013-06-04 |
26 |
cleaners shall be labeled with common name and stored properly. observed window cleaner stored in an all purpose cleaner bottle and stainless cleaner in a window cleaner bottle. observed disinfecting wipes at bar stored at pizza sation next to plastic wra |
| 2013-06-04 |
42 |
allow containers to properly air dry before stacking. |
| 2013-06-04 |
46 |
obtain sanitizer test strips. |
| 2013-06-04 |
21 |
foods holding at 41f or lower shall be discarded 7 days after the original date mark. observed caesar dressing and tuscan beans marked 5/26 and 5/25. staff discarded. |
| 2013-06-04 |
2 |
ensure facility has an approved employee health policy in place. staff could not answer questions on health policy in place. left handout. |