| Violation Date |
Code |
Description |
| 2018-12-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths being used under cutting board at prep cooler across from pasta station. remove cloths. (0pts) |
| 2018-12-07 |
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. cooked potatoes, cooked endives, ro |
| 2018-12-07 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. ground pork meatballs prepared from raw being taken to walk in cooler for cooling at start of inspection. chef eric and employe |
| 2018-12-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. dish machine at the bar area testing at 0ppm for chlorine sanitizer. cdi- pic chef andrew had sanitizer bottle replaced and primed. |
| 2018-09-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal pans wet stacked. ensure to air dry utensils before storing. cdi pic had employee separate items for proper drying. |
| 2018-09-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed menu serving undercooked items without a full reminder in the consumer advisory after the wor poultry due |
| 2018-09-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cheese in the walk in cooler stored beneath raw fish. ensure to separate raw animal food from ready-to-eat foods. cdi pic moved cheese tray to proper location. repeat violation. |
| 2018-03-21 |
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 employee recontaminate hands after washing by turning off faucets with bare hands. cdi- |
| 2018-03-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: in freezer, found portioned ready-to-eat proscuitto below raw proteins. all items frozen. cdi- moved proscuitto to upper shelf. |
| 2018-03-21 |
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 veal stock dated 3/8. ricotta cheese dated 3/10. pate dated 3/15 at 45 f. all discarded. |
| 2018-03-21 |
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 : found polenta cooling covered with saran cdi- vented. 47 f. observed large volume |
| 2018-03-21 |
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 a couple of cooking oil / wine bottlesnot labeled. |
| 2017-11-21 |
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. some dust build up on upper hvac vents and upper storage. |
| 2017-11-21 |
45 |
4-502.11(a) maintain utensils in good repair. some shelving damage in walk in and prep coolers. replace shelving. (0pts) |
| 2017-11-21 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. ice wands stored in walk in freezer directly on shelf and on packaged foods with no protective barrier. provide protective barrie |
| 2017-11-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth under cutting board at prep area. |
| 2017-11-21 |
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. cheeses cooling in prep cooler. no change of rate for cooling of cheese in prep co |
| 2017-11-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. one uncovered personal employee beverage at preparation area. all other beverages stored correctly. repeat cdi- pic chef andrew dodd had employee correct storage. |
| 2017-06-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. one opened canned beverage stored on pizza prep cooler top and one employee beverage stored on prep surface during active prep. cdi- all beverages removed. |
| 2017-06-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. container of raw steaks stored over cooked pork shank in prep cooler. cdi- pic chef andrew dodd corrected storage immediately. |
| 2017-06-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. food debris on interior and pulls of bread warmer drawers. no bread stored in drawers at time. cleaning is needed. (0pts) |
| 2017-06-26 |
38 |
\2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee not wearing hair restraint during active food preparation. cdi- pic informed employee to put on hair restraint. |
| 2017-03-31 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. employee coat stored thrown over the top of floor standing mixer, employee personal bags/ personal items stored on top of simple syrup boxes and co-mingled with facility |
| 2017-03-31 |
45 |
4-501.11 maintain equipment in good repair. torn gaskets on line prep cooler. replace damaged gasket. repeat |
| 2017-03-31 |
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. more than four small portioned quart containers of cooked noodles dated for 3/20 being stored for use. c |
| 2017-03-31 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. three comp sink set up for wash, rinse, and sanitize. ice observed in the middle rinse compartment. pic chef andrew dodd was advised that once sink has b |
| 2016-12-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee closed water stored on top of prep cooler. cdi- storage corrected. repeat |
| 2016-12-20 |
45 |
4-501.11 maintain equipment in good repair. torn/ damaged gaskets in two main prep coolers. pic advised that calls have been made to have replaced. ensure replacement of damaged gaskets. (0pts) |
| 2016-12-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. some reusable plastic containers stored at initial drying station with tape labels remaining on them after washing. pic advised that tape is usually removed a |
| 2016-12-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. produce in metal container being rinsed in handwashing sink. cdi- pic chef andrew had employee to remove container from handwashing. discussed review/ implementation of |
| 2016-09-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee 2 liter beverage stored on shelving in walk in cooler co-mingled with facility items. cdi- storage corrected. ensure employee's use desig |
| 2016-09-12 |
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. utensils at expressing station stored in water measured at 92f. pic advised that |
| 2016-09-12 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. two small spray bottles of oils at expressing station not labeled. label both as required by rule. |
| 2016-09-12 |
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 . half pan of spring mix being cooled in prep cooler top. spring mix at 48f-50f. pi |
| 2016-09-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. ice observed being dumped into handsink at the line. cdi- pic chef andrew and employee were both advised not to dump anything into handsinks. |
| 2016-05-13 |
45 |
4-501.11 maintain equipment in good repair. cdi- torn gaskets in prep cooler at line next to dry storage area. replace damaged items. |
| 2016-05-13 |
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 prep cooler gaskets, containers used to store smaller packaged items. cleaning is needed. |
| 2016-05-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. more than five metal pans tightly nested while wet. cdi- pic chef andrew dodd had corrected immediately. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, |
| 2016-05-13 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee hats and aprons on grill top and dry storage shelf. employee cigarettes on plate at pizza prep area. pic advised of two separate employee |
| 2016-01-20 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. excessive debris observed on the ground around the dumpster area. the dumpster is a shared space and shall be properly mai |
| 2016-01-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee observed preparing food with no hair restraint. (repeat) |
| 2016-01-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed milk stored on the floor in the walk-in cooler and one bus tub with meat stored on the floor in the walk-in freezer. |
| 2016-01-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up inside the ice machine around the chute area. clean and sanitize as needed.4-501.114 maintain sanitizer at correct concentrations. -p b |
| 2016-01-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf- no paper towels observed stored at the bar hand sink. keep hand sinks stocked at all times for proper hand washing. cdi- pic placed paper towels at the sink dur |
| 2015-09-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee opened canned beverage on the prep table at prep station. cdi- chef andrew dodd voluntarily discarded. |
| 2015-09-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. two small in use containers of coarse salt not labeled per the rule. two in use oil bottles not labeled. cdi- verbal correction to |
| 2015-09-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. large blue containers and clear plastic containers stacked together tightly during air drying. cdi- pic corrected |
| 2015-09-28 |
38 |
2-402.11(a) use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. all persons in food prep and utensil washing areas not wearing active hair restraint while preparing foods. cdi- verbal |
| 2015-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. one hvac vent with dust build up on it in the back prep area. cleaning is needed. |
| 2015-09-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee cell phones, hat, and book stored co-mingled in food prep areas / food contact surfaces. cdi- pic corrected storage. |
| 2015-03-31 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. test strips provided today and indicated as being used are discolored. cdi- operator advised delivery of new test strips; provided. |
| 2015-03-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. three containers stacked tightly while wet. cdi- storage corrected. |
| 2015-03-31 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. employee's preparing foods and washing utensils wearing watches and bracelets. 2-402.11 use head coverings, beard guards and clothing to rest |
| 2015-03-31 |
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 cheese observed cut and prepared during inspection. cheese was placed in prep cooler, label o |
| 2014-10-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed handsink at prep line used as a dump sink. ice in sink. cdi- sink cleaned. |
| 2014-10-29 |
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 retained mussell tags with no date of last use. make sure |
| 2014-10-29 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p: maximum holding time for tcs foods is seven days, with date of initial prep of any ingredient counting a |
| 2014-10-29 |
25 |
3-202.12 additives - p: food shall not contain unapproved additives. observed pink salt in use to cure duck. cdi- directed fsacility to cease using pink salt. |
| 2014-10-29 |
30 |
.8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf : a variance shall be obtained before curing food. pic stated facility is curing duck. observed pink salt in facility. cdi- directed facility to cease curing f |
| 2014-10-29 |
45 |
.4-501.11 maintain equipment in good repair. observed gaskets badly torn. work order for repair produced. |
| 2014-10-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : observed bottle labeled as sanitizer to contain citrus cleaner. cdi- relabeled bottle correctly. |
| 2014-07-29 |
45 |
4-501.11 good repair and proper adjustment-equipment - c: maintain equipment in good repair. observed door gaskets of appetizer prep cooler split. replace.4-205.10 food equipment, certification and classification - c: use equipment as speciified by manufa |
| 2014-07-29 |
42 |
4-901.11 equipment and utensils, air-drying required - c: allow utensils and equipment to air dry before stacking and storing as clean. observed containers stacked wet. |
| 2014-07-29 |
31 |
3-501.15 cooling methods - pf: cool tcs foods by placing in shallow or low volume containers, leaving uncovered during cooling process, or other effective and approved means to acheive required time / temperature parameters. observed large volume of lobs |
| 2014-07-29 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: date mark taleggio cheese with date package is opened. maximum holding time is seven days if held less than 41f . if held above 41 f holding ti |
| 2014-07-29 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: handsinks shall be used for no other purpose than for handwashing. observed ice in bar handsink. |
| 2014-04-08 |
46 |
4-302.14 sanitizing solutions, testing devices - pf: a testing device for each sanitizer solution used in facility shall be obtained and used. found no chlorine test strips for bar glass machine. cdi- machine service called while on site and delivery guar |
| 2014-04-08 |
41 |
3-304.12 in-use utensils, between-use storage - c: if using water to store in-use utensils, water must be 135 f or above. observed utensils in water 92 f. |
| 2014-04-08 |
39 |
3-304.14 wiping cloths, use limitation - c: wet wiping cloths shall be stored in a sanitizer between uses. observed cloth damp on cutting board at flip top cooler. |
| 2014-04-08 |
31 |
3-501.15 cooling methods - pf: cool foods by approved methods to acheive time / temperature parameters. observed cooked onions in plastic containers tightly sealed. 62 f. cdi - onions spread on cooling rack. |
| 2014-04-08 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: no date marking observed on cheeses. obtain catalog from supplier and determine which cheeses to be date marked. less than 50% moisture content |
| 2014-01-29 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf: provide approved consumer advisory for salmon that is cooked to order. observed current menu with no disclosure for salmon. verificatio |
| 2014-01-29 |
34 |
4-302.12 food temperature measuring devices - pf: obtain a thin probe thermometer capable of taking temperatures of thin foods such as cut lettuce, thin sliced tuna, etc. verification needed. |
| 2014-01-29 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: maintain tcs foods hot at 135 f or above. found several items in hot water bath less than 135 f. cdi- items reheated on stove to 180 f. |
| 2014-01-29 |
45 |
4-501.11 good repair and proper adjustment-equipment - c: equipment shall be maintained in good repair. observed high temp dish machine not reaching sanitizing temperature. |
| 2014-01-29 |
41 |
3-304.12 in-use utensils, between-use storage - c: if holding utensils in water between uses, water shall be 135 f or above. found utensils in water at room temperature. |
| 2014-01-29 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - pf: observed high temp dish machine reaching 135f for rinse cycle. cdi- service tech called and is enroute to facility. facility has back-up three comp sink and small dish |