| Violation Date |
Code |
Description |
| 2018-10-05 |
54 |
6-303.11 intensity-lighting - c replace blown bulbsin hood system above grill stations. all prep areas shall be a minimum of 50 ftcd. 0 points. |
| 2018-10-05 |
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. handle of in use utensil was being stored in direct contact with food items. als |
| 2018-10-05 |
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. quat sanitizer bucket was registering below 200 ppm. cdi- pic remixed sanitizer to proper concentrat |
| 2018-10-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a couple of flies in the back prep area. ensure that insects and flies are free from the facility. 0 points. |
| 2018-10-05 |
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 facility was cooling baked potatoes on speedrack at room temp. cooked mushroom were |
| 2018-10-05 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf several previosuly prepped foods and housemade sauces stored in the flip top unit were lacking date marks. pic stated that these items were |
| 2018-10-05 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed produce was being stored above ready to eat foods in the 2 door mini reach in and in the walk in cooler. several foods were stored in reach in coolers without lids. cdi- pic was e |
| 2018-02-08 |
49 |
5-205.15 maintain a plumbing system in good repair. observed pipe under 3 compartment sink leaking. |
| 2018-02-08 |
45 |
4-501.11 maintain equipment in good repair. observed all grill drawer gaskets damaged and in need of replacement. gaskets on prep unit 1, and low boy cooler for desserts also in need of replacement. repeat. observed dishmaching leaking . |
| 2018-02-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2018-02-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live cockroach at hand wash in front service area. |
| 2017-11-21 |
45 |
4-501.11 maintain equipment in good repair. observed all gaskets on grill drawers in need of replacement and gasket on low boy in rear in need of replacement. |
| 2017-11-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken stock , lamb stock, chicken soup, tomato sauce hot holding at less than 135 degrees. cdi tomato sauce discarded all others reheated see chart above. |
| 2017-11-21 |
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 missing coping tiles at walk in and missing tile in floor at rear door. |
| 2017-08-14 |
45 |
4-501.11 maintain equipment in good repair. |
| 2017-08-14 |
33 |
3-501.13 use approved thawing methods. observed squid thawing under running water measuring 86 degrees . advised pic that water used for thawing must be less than 70 degrees. cdi took to walk in to cool outer surface and finish thawing inner surface. |
| 2017-08-14 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chicken stock reheated to 151 degrees . cdi reheated to 167 see chart above. |
| 2017-05-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. oberved wet nesting of clean pans in dish area. |
| 2017-05-03 |
36 |
6-202.15 outer openings, protected - c observed front sliding door opened with no fly control. -0 points- |
| 2017-05-03 |
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 tags not being kept with product and sell date not being re |
| 2017-05-03 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed rear handwash soap dispenser inoperable due to damage. 10 day verification required. three other hand washes are accessible. |
| 2017-03-08 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed walls in dishwashing area in need of cleaning. |
| 2017-03-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. shelving in walk in cooler in need of cleaning. |
| 2017-03-08 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed marinara and chicken lemon soup reheated to less than 165 degrees before placing in hot holding. cdi reheated to proper temperatures and placed in |
| 2017-03-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with food debris and in need of cleaning. cdi by instruction and pic instructed employees to clean. |
| 2016-12-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-12-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous pans in clean dish area soiled with food debris. cdi took to rewash. |
| 2016-12-06 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets in need of replacement. |
| 2016-12-06 |
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. wall behind ice machine in need of painting.6-501.12 floors, walls, ceilings including |
| 2016-12-06 |
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 with build up of food debris in need of cleaning. |
| 2016-09-14 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed chicken stored over veal in walk in cooler. observed unwashed produce stored over ready to eat foods in walk in cooler. cdi by instruction, chicken relocated for p |
| 2016-09-14 |
8 |
5-205.11 using a hand washing sink-operation and maintenance - pf - hand washing sinks shall be easily accessible for employee use. observed trash can stored in front of hand washing sink in kitchen. cdi, trash can relocated for proper storage. observed s |
| 2016-09-14 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed prep unit near grill with ambient air temperature of 48 degrees f a |
| 2016-09-14 |
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 pasta not date marked in prep refrigerator, observed pasta with a prep date of 9/27, 9/5, |
| 2016-09-14 |
26 |
7-102.11 common name-working containers - pf - toxic substances shall be labeled by common name of substance. observed 2 bottles of cleaning agents not labeled by common name. cdi, operator labeled containers. |
| 2016-09-14 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - clean ice machine according to manufacturers recommendations or at least enough to prevent accumulation of soil. observed pink soil residues accumulating inside far ice machine in kitch |
| 2016-09-14 |
41 |
3-304.12 in-use utensils, between-use storage - c - store in-use utensils in hot water at 135 degrees f and above, in a clean, dry area or in the food with handle out of product. observed clean knife stored in soiled area next to soiled lid of prep refrig |
| 2016-09-14 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed several stacks of containers being wet stacked above 3 compartment sink.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service |
| 2016-09-14 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed several burnt out lights under both hood ventilation systems. observed prep unit not holding required temperature for tcs foods and with an ambient air temperature of 48 degrees f. observ |
| 2016-09-14 |
46 |
4-501.14 ware washing equipment, cleaning frequency - c - ware washing sinks shall be cleaned as often as necessary to keep them clean. observed clean drain board accumulating oil and debris. |
| 2016-09-14 |
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 - use proper methods to cool foods. observed sauce cooling in ice bath in large pl |
| 2016-06-23 |
7 |
3-301.11(b)3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-pobserved bartender cutting lemons holding lemons with bare hands. cdi lemons discarded and gloves used by |
| 2016-06-23 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (lids to bulk dry food bins). |
| 2016-06-23 |
45 |
(repeat)4-501.11maintain equipment in good repair.observed gasket on stand-up freezer split/torn in need of repair. observed rusty shelving in walk-in cooler in need of recoating / resurfacing. |
| 2016-06-23 |
42 |
(repeat)4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2016-06-23 |
37 |
(no points deducted)3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination.observed dry food stored in open bags exposed |
| 2016-06-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2016-03-02 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f and above. observed meatballs hot held below 135 degrees f. observed butter hot held above stove |
| 2016-03-02 |
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 pasta relocated from bulk container in walk in to prep unit not date marked. observed beef |
| 2016-03-02 |
4 |
2-401.11 eating, drinking, or using tobacco - c - employees may drink from a closed beverage container if handled to prevent contamination of hands and equipment. observed mccafe coffee stored on prep table and flip top container beverage on prep table. |
| 2016-03-02 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf - observed mahi dish on menu identified with a consumer advisory but fully cooked according to pic. cdi by instruction, update menu. con |
| 2016-03-02 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing shinks shall only be used for handwashing. observed sink behind bar set up as handwashing sink and being used as dump sink. ensure correct handwashing sink is being used. clear |
| 2016-03-02 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed metal sheet pans being wet stacked at warewashing rack. repeat. observed clean cutting board stored in soiled area behind faucet of sink and wal |
| 2016-03-02 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee with watch on their wrists. |
| 2016-03-02 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and calibration. observed 3 lights out under hood ventilation system in prep area. observed several lights out under hood ventilation system in kitchen. repeat. obser |
| 2015-12-28 |
6 |
2-301.12 cleaning procedure - p - use proper procedures when washing hands. observed a food employee not vigorously rub hands for 10-15 seconds when washing hands. repeat.2-301.14 when to wash - p - wash hands before doning gloves. observed food employee |
| 2015-12-28 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall be easily accessible for employee use. observed a large tank stored in front of handwashing sink behind bar. cdi, item relocated to allow access to handwashing sink |
| 2015-12-28 |
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 on menu that operator stated was cooked to order. current parasite destruction or letter of guarantee from mar |
| 2015-12-28 |
13 |
3-302.11 packaged and unpackaged food-separation. observed unwashed vegetable stored over ready to eat foods in walk in cooler. cdi, unwashed vegetables relocated. |
| 2015-12-28 |
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 some foods in prep unit transfered from builk container according to pic not date marked. cdi by instruction, ensure all required |
| 2015-12-28 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool food. observed bulk tomatoe sauce cooling in large ice bath in large plastic containers. pic informed of effective means on using an ice bath to cool food such as using metal containers, ice wands |
| 2015-12-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 2 containers of shrimp, several containers of pasta, container of cheese, a container of potatoes and container of mushrooms held in prep unit 1 above 45 degrees f. ambient a |
| 2015-12-28 |
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 several in-use spoons and spatulas stored on ice near prep units. |
| 2015-12-28 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed a stack of metal pans wet stacked at storage shelving. |
| 2015-12-28 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single-use manufacter yogurt containers being washed and re-used for other food storage in facility. |
| 2015-12-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed ventilation lights not working in back hood ventilation system. observed a few lights out in front hood ventilation system. observed 2 rusty racks on shelving near 3 compartment sink. |
| 2015-12-28 |
39 |
3-304.14 wiping cloths, use limitation - c - observed several wet wiping cloths stored on counter surfaces and cutting boards throughout kitchen. |
| 2015-08-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed marinara sauce and meatballs hot held below 135 degrees f. cdi, operator placed meatballs and marinara sauce on grill to reheat during inspection. |
| 2015-08-26 |
6 |
use proper procedures to wash hands. observed food employee not vigorously rub hands for 10-15 seconds and proceed to turn off faucet with their bare hands. cdi by instruction. |
| 2015-08-26 |
12 |
3-402.11 parasite destruction - p - observed operator did not have parasite destruction letter or information on tuna or salmon that was served cooked to order on site. cdi, operator provided parasite destruction letter and information during inspection f |
| 2015-08-26 |
13 |
store raw animal food so that cross contamination is prevented. observed raw chicken stored above lamb in walk in cooler. observed raw fish stored above ready to eat foods in top prep cooler behind bar. cdi, foods relocated for proper storage.3-304.15(a) |
| 2015-08-26 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - observed quat sanitizer above 400ppm at 3 compartment sink. cdi observed left ice machine accumulating black mold starting to develo |
| 2015-08-26 |
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 ice cream with dairy cooling in ice bath since 10 am between 83 degrees f according to operator. observed 2 containers of l |
| 2015-08-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed sausage at 50 degrees f, potatoe at 50 degrees f, rosotto at 55 degrees f, kale at 52 degrees f, cut tomatoe at 55 degrees f, spinach at 52 degrees f, meat sauce at 52 degrees |
| 2015-08-26 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall only be used for handwashing. observed soap located at dump sinks at bar. cdi by instruction, soap removed from handwashing sinks. |
| 2015-08-26 |
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 garlic butter held out of |
| 2015-08-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed 2 containers of lamb jus cooling in covered containers. observed several t |
| 2015-08-26 |
36 |
6-501.111 controlling pests - pf - use proper measures to control pest. observed a live cockroach at front prepline. verification required for pest treatment. 9/5/14 |
| 2015-08-26 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed pans stored in soiled area on ice machine. |
| 2015-08-26 |
45 |
keep equipment in good repair. observed lights not working under hood. observed slicer components held together with soiled string. observed prep refrigerator 1 not holding tcs foods at required temperature on top compartment. |
| 2015-08-26 |
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 lamb jus at 43 degrees f wit ha date of preparation of 8/5. observed soup with a date of pr |
| 2015-05-06 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf - observed a scared cutting board by the grill. replace/resurface cutting board. repeat v |
| 2015-05-06 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed buckets and a couple plates stacked wet. cdi - pic separated buckets to air dry. |
| 2015-05-06 |
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 spices/dry mixes on the chef line, squeeze bottles and shakers not labeled. label items out of its original container. |
| 2015-05-06 |
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 angel hair and another pasta portioned on a sheet tray in the walk in. |
| 2015-05-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed black build up on the shield in the left ice machine. cdi - cleaned during inspection.4-501.114 maintain sanitizer at correct concentrations. -p - o |
| 2015-02-06 |
14 |
c. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. mold on beverage nozzle at the bar. cdi- cap removed and verbal correction to clean. |
| 2015-02-06 |
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 . one container of orzo at prep cooler, and more than five in the walk in cooler dated 1/30/15 as date of |
| 2015-02-06 |
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. general comment: large container of soup and container of sauce being cooled down |
| 2015-02-06 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. dry mixes, seasonings, and oils in use at cook line and prep area not labeled per rule. cdi- verbal correction to label all. |
| 2015-02-06 |
33 |
3-501.13 use approved thawing methods. packages of frozen seafood in bucket of water at prep sink with no running water to agitate water in the bucket. food items prepared today being cooled in prep coolers and drawers at the cook line. cdi- head chef cor |
| 2015-02-06 |
45 |
4-501.11 maintain equipment in good repair. 4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf. torn/ damaged gaskets at prep coolers on the |
| 2015-02-06 |
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. dust on one exhaust vent in prep area. cleaning is needed. |
| 2015-02-06 |
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 the cook line stored on lower handles of doors of cooking equipment. cd |
| 2014-06-30 |
53 |
general comment- observed new dessert cooler added to cook line. this cooler was put in directly next to the hand sink on the cook line. a splash guard must be installed between the hand sink and the prep top surface to prevent hand splash contamination. |
| 2014-06-30 |
42 |
maintain proper air drying of wet pans. observed metal pans tight stacked together while still wet.4-901.11 equipment and utensils, air-drying required |
| 2014-06-30 |
37 |
3-305.11 food storage-preventing contamination from the premises. ensure that food is protected while stored. observed sheet pan of noodles cooling in walk in cooler uncovered on a speed rack. observed the plastic curtain to the walk in cooler draped over |
| 2014-06-30 |
21 |
general comment- observed hummus and eggplant paste date marked and held outside the 7 day window. ensure all ready to eat items are date marked and facility is following the procedure to discard unused items if not used by the 7 day mark.3-501.18 ready-t |
| 2014-06-30 |
14 |
maintian all food contact surfaces properly washed, rinsed, and sanitized. observed no sanitizer running in dish machine in back of kitchen. two detergents were hooked up as well as a rinse agent but no sanitizer. pic removed one of the detergents and rep |
| 2014-06-30 |
8 |
general comment- maintain all hand sinks accessible. observed hand sink on cook line in a tight space wiht the addition of an extra dessert cooler and a trash can is placed in front of the hand sink making it hard to reach. also observed hand sink at bar |
| 2014-06-30 |
6 |
observed dish washing employee not washing her hands between touching dirty dishes and pulling clean dishes from sanitizer. maintain proper hand washing at all times when going from clean to dirty. also ensure that all employees wearing gloves are washing |
| 2013-10-08 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. food items date marked as date of prep being days that either have not occurred or are past the 7 day maximum allowance. potatoes dated for 10/ |
| 2013-10-08 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. dried food debris in prep cooler gaskets on the main service line. cleaning is needed. |
| 2013-10-08 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. clear plastic containers being washed and re-used. operator advised that containers are approved for re-use, but could not provide verification during |
| 2013-10-08 |
42 |
4-901.11 equipment and utensils, air-drying required - c. plastic containers stacked tightly during the drying process in the warewashing area. cdi- verbal correction; allow utensils to completely air dry prior to stacking them. |
| 2013-10-08 |
26 |
7-102.11 common name-working containers - pf. spray bottle of sanitizer not labeled on prep table next to handsink. operator advised that bottles are being re-filled and labeled as part of the opening procedure. cdi- verbal correction; advisement to label |
| 2013-10-08 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. quat sanitizer in bucket at 0ppm, and quat sanitizer at dispenser at 500ppm. labeling for provided sanitizer advises of 200ppm fo |