| Violation Date |
Code |
Description |
| 2017-11-08 |
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 very dusty vent covers in ceiling above hallway |
| 2017-11-08 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket and rusted cooler racks. |
| 2017-11-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested metal bowls and food processor stored closed while still wet. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at lea |
| 2017-11-08 |
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 no date marking on garlic in oil stored cold and opened half and half. cdi - voluntarily discarded. 3-501.18 discard the food requ |
| 2017-11-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black buildup on deflector and interior ceiling of ice machine. pic had machine closed for cleaning and sanitizing. |
| 2017-11-08 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several food items throughout facility stored uncovered - chocolate chips, veal stock, clarified butter, duck fat, coffee beans, chicken stock, etc. |
| 2017-06-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. container of utensils in handwashing sink at main cook line. cdi- pic chef mark nagelberg removed. |
| 2017-06-28 |
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. employee's observed adding dates to cooked / ready to eat foods in prep cooler at line; cooked potatoes, |
| 2017-06-28 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf. records for receiving, sous vide cooking, cooling are not being maintained. last dates observed we |
| 2017-06-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. chlorine sanitizer of in use facility dish machine at 0ppm. pic contacted repair personnel. return visit to be completed by july 8, 2017. utensils may be washed in dis |
| 2017-06-28 |
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. utensils stored in water at 104f. water removed from container. (0pts) |
| 2017-06-28 |
45 |
4-501.11 maintain equipment in good repair. damaged gaskets in prep coolers on main cook line. replace gaskets. (0pts) |
| 2017-06-28 |
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. steak and risotto cooling prep cooler units covered and stacked in large amounts. |
| 2017-03-29 |
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 debris and containers on the floor behind the main c |
| 2017-03-29 |
37 |
software error/ duplicate created |
| 2017-03-29 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf. see items #27 |
| 2017-03-29 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf. 3-502.11 obtain a variance for specialized processes.-pf. observed that records are being maintain |
| 2017-03-29 |
25 |
3-202.12 additives - p. food may not contain unapproved additives or additives that exceed specified amounts in 21cfr 170-180. curing salts found in facility today. pic advised that he uses them according to recipe and not for extension of shelf life of a |
| 2017-03-29 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p dried food debris on the bottom ledge of blade on counter top slicer. pic chef mark advised that slicer was used on previous day and stored clean. dried r |
| 2016-12-21 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf. see item 27 for rop of cooked foods. |
| 2016-12-21 |
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. cooked foods such as puree sweet potatoes, crab crepes, and cooked brussel sprouts not date marked/ as required by rule. per chef mark, tho |
| 2016-12-21 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf. records for delivery of rop products not consistently maintained, raw proteins not being labeled c |
| 2016-12-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. multiple in use and stored dry mixes, oils, seasonings throughout not labeled. cdi- pic began labeling of all. |
| 2016-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. three metal containers and two plastic containers stacked together tightly while wet. allow all to air dry completely prior to stacking tightly. (0pts) |
| 2016-12-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. door open on shared dumpster. maintain doors closed. (0pts) |
| 2016-12-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. two employee beverages and one employee hat co-mingled with facility items. cdi- storage corrected immediately. provide and use designated areas f |
| 2016-09-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. ball cap on shelving in prep cooler at the cook line co-mingled with facility items. cdi- pic removed. |
| 2016-09-28 |
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. utensils stored in room temperature water at cook line. clean containers and lid |
| 2016-09-28 |
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. quart size container of risotto being cooled in walk in cooler in tightly closed c |
| 2016-09-28 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf . see item number 27. |
| 2016-09-28 |
27 |
3-502.11 obtain a variance for specialized processes.-pf. facility has an approved variance for rop of raw meats and cheeses, and sous vide. per log entry, dried herbs and cooked vegetables are also being packaged using rop method. current approval does n |
| 2016-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. food items on main cook line prepared today per chef mark nagelberg. all being used for service. food items not under temperature control. see chart for all items. cdi- items were remov |
| 2016-09-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold like build up on ice shield of main ice machine. cleaning is needed. |
| 2016-04-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. raw shell eggs stored over bottled beverages in the walk in cooler. cdi- chef mark corrected storage. |
| 2016-04-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. quat sanitizer in spray bottles at 0pp. cdi- chef mark corrected. 4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. dried debris on slicer stor |
| 2016-04-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. lamb offered as featured item tonight; offered cooked to order. no consumer advisory provided on menu for feature |
| 2016-04-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee wearing bracelets while preparing foods. c di- owners advised of rule; all other employee's not wearing any je |
| 2016-04-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. box of live lobsters stored on the floor in the walk in cooler. cdi- chef corrected storage. |
| 2016-04-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. some dried spices at cook line not labeled per rule. cdi- verbal correction, containers were labeled. |
| 2016-02-03 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed can of butane fuel stored on shelf above food on dessert make station. cdi-butane moved to an alternate location. |
| 2016-02-03 |
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 shellstock tag for oysters with no last sale date recorded a |
| 2016-02-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed partially cooked duck stored over cooked beef short ribs in the flip top refrigeration unit. cdi-pic relocated duck to lower shelf. 3-302.11(a)(4) protect food in storage using c |
| 2016-02-03 |
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 cooked cabbage tightly covered, cooling in walk-in cooler at 70f after 1 |
| 2016-02-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed moderate mold growth on shelving in walk-in meat cooler. observed cleaning needed to interior and exterior surfaces of flip top reach-in refrigerat |
| 2016-02-03 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in walk-in refrigeration unit. |
| 2016-02-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed utensils and pans wet stacked on drying rack. observed employee towel drying cutlery. cdi- by instruction. |
| 2015-08-28 |
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 employees handling and cutting tomatoes and asparagus on the front line with their bare hands. cdi - em |
| 2015-08-28 |
8 |
noshes 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed the handsink on the front line was backed up and blocked by a cart. cdi - card moved. drainage issue fixed. |
| 2015-08-28 |
9 |
3-201.11 use food from approved sources only.-p. observed wild foraged mushrooms that are purchased from andre. no invoice was available. cdi - mushrooms removed from the premises. |
| 2015-08-28 |
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 a couple of shellstock tags without dates. cdi - correcte |
| 2015-08-28 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed several employees put on gloves without washing their hands. cdi - employees washed hands. |
| 2015-08-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed no disclosure on the menu. cdi - menus reprinted with a disclosure. |
| 2015-08-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees on the line that were not wearing a hair restraint. |
| 2015-08-28 |
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 pork confit that was date marked 8/10. observed several items up front without dates such as cooked artichoke and lobster butter |
| 2014-12-30 |
49 |
5-205.15 maintain a plumbing system in good repair.-p : observed 3-comp sink leaking. cdi- plumber called while on site. |
| 2014-12-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. boxes of water, trout pears stored on floor of walk-in cooler. repeatviolation. |
| 2014-12-30 |
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 : poached endives, beets in sealed bags dated 12/12. maximum holding timefor heat treated vegetables is |
| 2014-12-30 |
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 no dates written on shellfish tags of when last product was |
| 2014-12-30 |
9 |
3-201.11 use food from approved sources only.-p : found clams with no documention of source. no tag with product. cdi- discarded. |
| 2014-12-30 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf : water at restroom handsinks 87 f maximum. verification needed of water supply at 100 f. |
| 2014-12-30 |
1 |
l2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one in facility certified upon arrival. pic on wine run, arrived soon after inspection. ensure a certified person with managerial authority is present during all hours o |
| 2014-09-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed handsink being used as a dumpsink in kitchen. observed ice and personal drink residue in sink. cdi- sink cleared and cleaned. |
| 2014-09-23 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf: observed no documentation of employee training for health reporting. cdi- employee health agreement posted. |
| 2014-09-23 |
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 shellfish tags not dated with date of last sale from bulk q |
| 2014-09-23 |
37 |
. 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two containers of flour on floor.| |
| 2014-09-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found greens, soft boiled eggs, cheese, and mushrooms in flip top above 45 f. cdi- eggs discarded. other foods moved to walk-in for rapid cooling. |
| 2014-09-23 |
14 |
.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed label and sticker residue on food containers that had been cleaned. verification needed. |
| 2014-06-25 |
46 |
4-302.14 sanitizing solutions, testing devices - pf: provide and use test strips for sanitizing solutions and equipment. found available test strips adulterated. also missing chlorine test strips for dish machine. cdi- ecolab arrived with strips. |
| 2014-06-25 |
30 |
8-103.11 documentation of proposed variance and justification - pf: facility has not applied for variance for special processes. pic stated they have cured products, such as duck proscuitto. facility must cease this process, and any other specialized proc |
| 2014-06-25 |
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 animal derived foods that may be served raw or undercooked. observed consumer advisory incorrect |
| 2014-06-25 |
12 |
3-402.12 records, creation, and retention - pf: retained shellstock tags must be marked with the date the last product from package is sold, consumed, or discarded. observed retained tags not dated. cdi- discussion |
| 2014-06-25 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: found handsink with no soap. cdi- soap supplied. |
| 2014-06-25 |
1 |
2-102.12 certified food protection manager - c: pic shall be a cerified food protection manager from an accredited program. observed pic not able to produce documentation of training. new facility open for less than 6 months. training required by next ins |
| 2014-03-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: prepared tcs foods shall be date marked with the earliest date of preparation. found chicken stocks cooling in walk-in cooler unmarked. duck co |
| 2014-03-19 |
46 |
. 4-302.14 sanitizing solutions, testing devices - pf: a testing device for testing sanitizer concentrations shall be available and used. no chlorine strips for dish machine in facility. ecolab called and delivered strips.4-501.19 manual warewashing equip |
| 2014-03-19 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c: do not store tubs and other equipment on the floor. observed these items on floor of walk-in cooler. |
| 2014-03-19 |
39 |
3-304.14 wiping cloths, use limitation - c: store containers of sanitizer containing wiping cloths off the floor. |
| 2014-03-19 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf: provide approved consumer advisory on menus for all protein items that may be served raw, undercooked, or cooked to order. observed rem |
| 2014-03-19 |
12 |
3-203.12 shellstock, maintaining identification - pf: shellstock tags shall remain attached to the container in which the shellstock was received until container is emptied. the date when the last shellstock was sold or consumed shall be written on the re |