| Violation Date |
Code |
Description |
| 2018-12-19 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-12-19 |
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 squeeze bottles of oils not labeled. advised to label. |
| 2018-12-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one sanitizer bucket not labeled. cdi - labeled bucket. |
| 2018-12-19 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed lamb dated 12.2.18. cdi - discarded product. educated about proper time/temperature criteria |
| 2018-12-19 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed food empl |
| 2018-08-02 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employees not washing hands in between glove use. cdi - educated to wash hands in between gloves. employees washed hands. 2-301.14 wash hands after handling soiled equipmen |
| 2018-08-02 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee's bare handing ready to eat food. cdi - educated to wear gloves during p |
| 2018-08-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature. refer to temperature chart. cdi - removed excess product in prep top containers. educated to not overstack product. educated to prepare, cool down, |
| 2018-08-02 |
33 |
3-501.13 use approved thawing methods. repeat violation. observed tuna and grouper thawing out on counter top. observed the fish has not been opened up from commercial package for thawing process. cdi - educated to thaw under refrigeration and open up th |
| 2018-08-02 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed gasket at the bottom of the walkin cooler torn. advised to repair to hold better temperature in walkin. observed standing water in reach in unit under neath prep top. 4-502.11(a) mai |
| 2018-08-02 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-08-02 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed spray arm hanging in sink basin. advised to replace spray arm spring to prevent spray arm hanging inside sink |
| 2018-08-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster side door open. advsied to keep side door closed due to prevent bad weather conditions and pests. |
| 2018-08-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repeat violation. observed grout missing from in between tiles in the kitchen. 6-501.11 floors, walls, and ceilings including the at |
| 2018-04-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one tong stored as clean with food debris on food contact surface. cdi - sent to dish machine for proper cleaning procedure. educated to utilize spra |
| 2018-04-05 |
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 items that did not meet cooling time/temperature criteria. cdi - educated about using thermometers and proper cooling method |
| 2018-04-05 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed items improperly cooled. cdi - educated about proper cooling methods; cool unc |
| 2018-04-05 |
33 |
3-501.13 use approved thawing methods. repeat violation. observed pre-cooked lobster in commercial package thawing in standing water. cdi - relocated to refrigeration and educated about proper thawing methods. read the commercial label on thawing. |
| 2018-04-05 |
35 |
3-202.17 raw shucked shellfish shall be obtained in nonreturnable packages which bear a legible label that identifies the name, address, and certification number of the shucker, packer, or repacker of the shellfish and the 'sell by' date. observed pack |
| 2018-04-05 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed tongs stored on ove |
| 2018-04-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bleach with incorrect label (in a glass cleaner bottle). observed illegible sanitizer bucket. cdi - properly labeled items. 7-201.11 store toxic materials |
| 2018-04-05 |
45 |
4-501.11 maintain equipment in good repair. observed spray arm broken at the 3 compartment sink. observed standing water in the reach in unit. advised to repair. |
| 2018-04-05 |
46 |
4-203.13 pressure measuring devices that display the pressures in the water supply line for hot water sanitizing rinse shall be accurate in the range indicated on the manufacturer's data plate. observed dish machine pressure guage not working. advised to |
| 2018-04-05 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-04-05 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout missing inbetween tiles in the kitchen. |
| 2018-04-05 |
42 |
4-903.11(a) cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed clean and s |
| 2017-10-11 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed ceili |
| 2017-10-11 |
33 |
3-501.13 use approved thawing methods. observed tuna is thawing incorrectly according to their each individual package. package states to remove from commercial package and to thaw under refrigeration. cdi - educated pic and food employees. opened up pack |
| 2017-10-11 |
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 disclosure on the consumer advisory. the menu only has the asterisk and the reminder, not telling th |
| 2017-10-11 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed milk and so |
| 2017-10-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed one product overstacked (burger). cdi - removed the excess product from the container;discarded. all product under chill line is at proper temperature. facili |
| 2017-10-11 |
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 one shellstock tag (harvest date 8.23.17) with no date writ |
| 2017-10-11 |
11 |
3-101.11 food shall be safe for consumption, unadulterated and honestly presented. - p observed one stalk of celery adulterated with white build up. cdi - discarded celery stalk. |
| 2017-05-25 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employee recontamin |
| 2017-05-25 |
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 spaghetti and meatballs in refrigerator not meet time/temp cooling criteria. food employee states that the food was left un |
| 2017-05-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product overstacked in the flip top unit. refer to temperature chart. cdi - educated about not overstacking product. voluntarily discarded excess product. repeat violation |
| 2017-05-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed red quat sanitizer buckets without 'sanitizer' label on the bucket. observed chlorine solution over 200 ppm for bleaching linens before they go through clea |
| 2017-05-25 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer buckets with no sanitizer rags in the buckets. |
| 2017-05-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean items wet stacked on storage rack. educated to air dry items. |
| 2017-05-25 |
36 |
6-202.15 outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. observed back door fitt |
| 2016-12-28 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed in use tongs stored |
| 2016-12-28 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed quat sanitizer bucket at 100 ppm. advised to refill with new solution at the proper concen |
| 2016-12-28 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. observed bread and lettuce |
| 2016-12-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed new years eve menu for facility. filet mignon and prime rib are offered undercooked; products do not ha |
| 2016-12-28 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf repeat violation. observed asparagus cooked over 24 hrs ago without a date label on the product. cdi - provided a date to the |
| 2016-12-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pasta and pimento out of temperature. refer to temperature chart. cdi - discarded product. |
| 2016-09-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked in the dish pit area. advised to allow containers to air dry. |
| 2016-09-13 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed hummus made in house, prepared on saturday, 9.10.16, with no date label on product. cdi - provided date label to th |
| 2016-09-13 |
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 shellstock tags not in chronological order; observed shellst |
| 2016-09-13 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed vent c |
| 2016-05-13 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed debri |
| 2016-05-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation observed prep cooler equipment not holding product at 45f or below. cdi - moved product to walkin cooler to cool down; advised to work out of walkin cooler for those pro |
| 2016-05-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meatballs hot holding not at 135f or above. refer to temperature chart. cdi - turned up hot holding equipment. |
| 2016-05-13 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed marinera brought from walkin cooler to the heating table. cdi - educated that product needs to be reheated properly to 165f or over before being bro |
| 2016-05-13 |
14 |
4-602.11c equipment food contact surfaces and utensils shall be cleaned at least every 4 hours when used with time/temperature control for safety (tcs) food.-p observed meat slicer not being sent through a cleaning procedure every 4 hours. cdi - advised |
| 2016-05-13 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employees donning gloves without washing hands. cdi - educated about proper handwashing procedures; advised employee to wash hands properly before putting on gloves. |
| 2016-01-27 |
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 the shellstock tags were in chronological order, but t |
| 2016-01-27 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed soda nozzle in the main bar and a soda nozzle in the outside in need of cleaning. cdi - educated pic that these nozzle need to be clea |
| 2016-01-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple products out of temperature at the salad unit because they were over stacked. cdi - removed excess product from the containers. observed butter out of temp sitting out |
| 2016-01-27 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed raw beef above cooked beef. observed raw beef above fish that was unprotected. cdi - moved animal products to the proper location to prevent cross contam |
| 2016-01-27 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed employee sweater stored above clean pl |
| 2016-01-27 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed sauce squeeze bottles on top of food contact surfaces of |
| 2015-08-28 |
53 |
6-501.12floors, 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 cleaning issues to physical facilities. (floor). |
| 2015-08-28 |
45 |
4-501.124-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting boards. |
| 2015-08-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several containers stacked wet in kitchen area. |
| 2015-08-28 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw fish stored above rte vegetables inside stand up cooler. cdi all raw meats properly stored according to final cooking temp. |
| 2015-05-14 |
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 cracked floor tiles near dish machine that are pooling water underneath.5-501. |
| 2015-05-14 |
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 such as fried chicken, cooked pasta, orzo etc with no date label and held past 24 hours. cdi-items labeled. repeat. |
| 2015-05-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed small glass cooler holding items such as ranch and blue cheese dressing above 45f. cdi-items removed and put on ice. |
| 2015-05-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chemical dish machine at bar registering 0ppm. cdi-machine primed and reading correct concentration.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and to |
| 2015-03-31 |
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 shellstock stored in walk in cooler without tags. cdi-tags f |
| 2015-03-31 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water in bathrooms not reaching 100f. pic stated someone will be by to repair hand sinks today. |
| 2015-03-31 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw ground beef stored over raw beef steaks. cdi-rearranged to proper storage order. |
| 2015-03-31 |
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 large pans of sliced deli meat stored without any date labels. cdi-food labeled.3-501.18 discard the food requiring date labels |
| 2015-03-31 |
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 several tubs of food cooling in deep portions and covered such as cooked n |
| 2015-03-31 |
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 cracked floor tiles near dish machine that are pooling water underneath. |
| 2014-12-29 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed cleaned and sanitized chill sticks stored in direct contact with shelving. |
| 2014-12-29 |
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 ice cream scoop stored in dipper well with standing water. |
| 2014-12-29 |
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 cooked orzo with date mark of 8 days prior. also observed marinara sauce with no date label. |
| 2014-12-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked greens in hot hold unit at 67f. pic said greens had been placed in unit less than four hours prior. cdi-greens reheated to 165f. |
| 2014-12-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans with sticker residue stored as clean. remove all residue to ensure items are clean to sight and touch. cdi-cleaning started. |
| 2014-09-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored improperly above food for facility. also observed employees using twist top drinks which may contaminate hands while drinking. |
| 2014-09-08 |
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 plating cooked french fries with bare hands. cdi-food discarded. |
| 2014-09-08 |
8 |
6-301.11/12 provide soap and paper towels or approved alternative for hand drying at each handsink. -pf observed no soap or paper towels provided at handsink at outdoor bar area. observed no paper towels available at hand sink in coffee area. cdi-items pr |
| 2014-09-08 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw ground beef patties stored over whole intact muscle steak. cdi-rearranged. |
| 2014-09-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up on ice machines. cdi-cleaning started.4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf |
| 2014-09-08 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p pic stated that some chicken items are cooked using non-continuous cooking procedures. facility will cease with procedure until |
| 2014-09-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items on ice slightly above 45f due to being overfilled in pan and ice not covering all sides of pan. cdi-ice refilled around pan. |
| 2014-09-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asterisk leading consumers to footnote about consumer advisory missing on items such as salmon, tuna, and |
| 2014-09-08 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food with out hair restraint. |
| 2014-09-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counters. |
| 2014-09-08 |
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 glassware stored at bar area beside hand sink with no splash guard. |
| 2014-04-08 |
42 |
properly store utensils to prevent contamination. (4-903.11) observed re-usable glass bottles stored under paper towel dispenser of hand sink and subject to splash contamination. also observed ice paddles for cooling stored in direct contact with freezer |
| 2014-04-08 |
31 |
.use proper cooling methods. (3-501.15) observed chicken stock cooling in large plastic container in walk in cooler. break down food into smaller portions and cool in metal pans. cdi-food broken down into smaller portions and put in metal pans on ice bath |
| 2014-04-08 |
23 |
consumer advisory needed for raw or undercooked animal items. (3-603.11) disclosure part of consuemr advisory missing on menu. disclosure needs to state these items served raw or undercooked on foot note along with reminder. vr |
| 2014-04-08 |
14 |
food contact surfaces shall be clean to sight and touch. (4-601.11) observed microbial build up on ice machine. vr |
| 2013-10-29 |
37 |
food shall be protected from contamination by storing at least 6 inches off the floor. observed several buckets of food stored on the floor in freezer. cdi-moved. |
| 2013-10-29 |
12 |
shelltock tags shall remain attached to the container in which the shellstock are received until the container is empty. the date when the last shellstock from the container is sold or served shall be recorded. use an approved record keeping system that |
| 2013-10-29 |
8 |
a handwashing sink may not be used for purposes other than a handsink. observed an employee filling bottles used for drinking water at a hand sink. also observed soaking woodchips used for smoker stored in hand sink. cdi-through instruction.hand sinks sha |