| Violation Date |
Code |
Description |
| 2018-08-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed container of sugar and flour not labeled as required in dry storage containers . |
| 2018-08-21 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - observed 2 buckets of sanitizer above 100ppm chlorine sanitizer as registered by test strips. |
| 2018-08-21 |
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 whipped butter held in th |
| 2018-08-21 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed sanitizer not being dispensed at required concentration at 3 compartment sink and below 50 ppm as registered on test st |
| 2018-08-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed ground pork stored over bacon in walk in cooler. observed ground meat stored with pre-cooked ham in walk in cooler. cdi, foods relocated for proper storage. |
| 2018-08-21 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf - observed salmon offered on invoice from gordon foods that was offered undercooked, item #271073 salmon cllt farm 42 sa0404clpt |
| 2018-01-22 |
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 observed employee at warewashing area moving from handling dirty dishes |
| 2018-01-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed sanitizer bucket stored directly in basin of hand sink by coffee/beverage prep area. station was not in use at the time. cdi: bucket removed and placed in front |
| 2018-01-22 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed a container of uncovered food in freezer on cook line and two pans of uncovered food in walk in freezer. cdi: ehs informed kitchen manager that all f |
| 2018-01-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two scoops stored as clean with visible food residue on the food contact surfaces. cdi: utensils sent to be properly washed, rinsed and sanitized. |
| 2018-01-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed home fries holding below 135f under heat lamp. cdi: home fries discarded by pic and replaced with fresh supply. |
| 2018-01-22 |
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 walk in cooler, shelving adjacent to fryer, and walk in gasket with visible residue/dust on them. |
| 2018-01-22 |
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 right bar handsink and three compartment sink beginning to pull loose from wal |
| 2018-01-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee lunch stored in reach in unit above champagne for restaurant. cdi: lunchbox relocated to bottom shelf of unit away from any food |
| 2018-01-22 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer on site for taking temperatures of thin foods such as lettuce, spinach, deli meat, etc. verifica |
| 2017-08-12 |
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 a pan of ham on its 8th day of shelf life in cold drawer on cook line. product was prepared on 0 |
| 2017-08-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chorizo overstacked in pan on cook line. bottom of product read 42f while the top read 49f. cdi: top of product was removed and sent to walk in for rapid cooling. |
| 2017-08-12 |
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 facility using tphc for hol |
| 2017-08-12 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed a stack of single service cups displayed with lip contact surface exposed to air. |
| 2017-08-12 |
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 obne unlabelled spice shaker along cook line. significant improvement has been made with labelling since the previous insp |
| 2017-05-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy debris on top of dish machine. |
| 2017-05-25 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed washed avocados with stickers still present on them in prep unit. repeat. |
| 2017-05-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed all sanitizer buckets and three compartment sink reading 0ppm quat sanitizer. sanitizer directly from dispenser at sink also read 0ppm. facility only uses three comp sink as a pre-w |
| 2017-05-25 |
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 some squeeze bottles of oil and a spice shaker on the cook line with no labelling. |
| 2017-05-25 |
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 pan of chicken in front reach in cooler with an incorrect prep date (05/31). cdi: pic stated that employee likely did not remove th |
| 2017-05-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one knife stored as clean on cook line with food debris on the blade. cdi: knife removed and sent to be re-washed. |
| 2017-02-01 |
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 front line employee wash hands for less than 5 seconds. cdi- employee rewashed hands. e |
| 2017-02-01 |
40 |
3-302.15 washing fruits and vegetables - c - 0 pts - observed avocados with stickers on. ensure they are removed before washing. |
| 2017-02-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - observed lobster salad (50f) and chicken salad (50f). cdi - discarded. all other items in establishment read 41f or below. ensure that all product remains at 45f or below at a |
| 2017-02-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0 pts - hollandaise sauce read 107f. cdi - sauce discarded. if sauce cannot be maintained at 135f or above it must be placed on time at all times. |
| 2017-02-01 |
8 |
6-301.12 hand drying provision - pf - 0 pts - no paper towels at one hand sink.cdi - provided. |
| 2016-08-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed lettuce, black beans, grilled onions, grilled mushrooms, feta, goat cheese, spinach, and ham that was held above 45f in prep top. cdi items discarded. |
| 2016-08-12 |
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 cooling in reach in while covered. cdi lettuce uncovered. |
| 2016-05-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed sanitizer bucket and 2 sanitizer bottles that was low to 0ppm. cdi items refilled to proper concentration. |
| 2016-05-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee personal drinks stored on top shelves in front reach in with food and drinks for the facility. cdi items moved to the bottom and away from other drink |
| 2016-01-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed vents in walk in unit and bathrooms covered weith dust. |
| 2016-01-29 |
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 containers of sausage cooling in walk in unit that were tightly covered. |
| 2016-01-29 |
23 |
{3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed disclaimer missing from menu. verification required. |
| 2016-01-29 |
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 sausage, crab meat, lobster meat, cooked garlic, and butter that was held past 7 days. cdi item |
| 2016-01-29 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf. observed dish machine not able to turn test strips black showing plates are being sanitized by hot water. cdi facility using 3 compartment sink to cle |
| 2015-09-09 |
49 |
} {5-205.15 maintain a plumbing system in good repair.-p observed spring loaded faucet handle in mens room missing. -0 points- |
| 2015-09-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans and plates in clean dish area. |
| 2015-09-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed spring mix in flip top with no label cdi pic had employee mark. observed corned beef hash dated for 9 days, salsa dated for 11 days |
| 2015-06-16 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed facility salmon provider cannot be connected to provider of parasite destruction documentation. vr |
| 2015-06-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed open box of fully cooked turkey sausage stored under raw proteins in walk in cooler. cdi- reorganized by fct |
| 2015-06-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hollandaise sauce hot holding at 97 f. cdi- placed on tphc temporarilyrecommend facility use tphc vr template given |
| 2015-06-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed matts stacked up in front of hand sink being used as a dump sink. cdi- removed and cleaned |
| 2015-06-16 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed open water pitcher accessible to public contamination. |
| 2015-06-16 |
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 sausage, corned beef, and smoked salmon exceeding date mark of 7 days. cdi- discarded |
| 2015-01-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed squeeze bottle of whipped cream cheese on countertop. product measured 72f. cdi - refilled and placed into ice. observed pan of garlic oil prepared in house and stored at room |
| 2015-01-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed hollandaise sauce triple panned and measuring 127f at the steam table. cdi - voluntarily discarded. left tphc forms with pic so facility can now hold sauce under tphc rather t |
| 2015-01-23 |
8 |
6-301.14 post a handwash sign at each handsink. observed no signage at bar hand sink. sign added. |
| 2014-09-23 |
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 black beans cooling in pan of ice without water and ice not covering sides of bean |
| 2014-09-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wiping cloth stored hanging on edge of sanitizer bucket at bar area. cdi - cloth placed in sanitizer. |
| 2014-09-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf dried food debris on ladle and on surfaces of mixer stored as clean. cdi - ladle sent to dish area and mixer cleaned in place. 4-501.114 maintain sanitizer at |
| 2014-09-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. food pans wet stacked and soted as clean. cdi -separated to allow air drying. |
| 2014-03-20 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy- all cooling untis with tcs foods must be supplied with a thermometer. observed small reach in cooler without thermometer. cdi by adding thermometer.**observed establishment to be on d |
| 2014-03-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding- all tcs foods in refrigeration must be maintained at 45f or below. observed several food items in large flip-top prep cooler stored > 45f. |
| 2013-08-15 |
8 |
ensure soap and paper towels are accessible at all times at the handsink, observed no soap and paper towels at handsink in front, cdi by filling. |
| 2013-08-15 |
26 |
7-102.11 ensure all working containers of chemicals are properly labeled with common name. observed no label on sanitizer bottle, cdi by labeling. |
| 2013-08-15 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed open milk, open deli meats with not date marking, cdi by marking. |
| 2013-08-15 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed sausage patties 118f, cdi by discarding. |
| 2013-08-15 |
13 |
3-304.15 ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. observed employees cracking eggs and then returning to handling food ready to eat without changing |
| 2013-08-15 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed one employee change gloves without washing hands, cdi by washing hands. |