| Violation Date |
Code |
Description |
| 2018-08-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean dust from fan vents in walk in cooler and clean build up from prep cooler door gaskets. |
| 2018-08-23 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. reach in cooler at end of cook line with broken factory thermometer and no internal air temp thermometer. cdi - ambient air temp thermometer placed inside cooler. |
| 2018-08-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf one pan passed through dish machine with sticker intact on side and one pan stored as clean with build up on side. cdi - both pulled for processing. points no |
| 2018-03-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed several jackets and purses being stored ontop of facility dry storage. cdi-the management has a designated stored unit for employee po |
| 2018-03-12 |
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 cleaning needed to the floors of the facility a |
| 2018-03-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the asparagus and broccoli overstacked in the saute flip top cooler. cdi-the top portion of the product was removed and placed into the walk in cooler for rapid cooling. repe |
| 2018-03-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed butter, mango salsa, and jalapeno cream sauce hot holding below 135f. cdi-the steam table was not holding the product at the correct temperatures, so the unit was turned up a |
| 2018-03-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the dicer and salad spinner with food buildup. cdi-the items were properly cleaned and sanitized. repeat.*huge improvement on cleaning and santizin |
| 2018-03-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a cutting board and knife stored ontop of the hand sink at the bar. cdi-the cutting board was removed and placed at the 3-compartment sink for proper cleaning |
| 2017-12-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee drinks stored on the flip top prep counters. drinks are acceptable as long as they are kept away from facility product. cdi-the drinks were |
| 2017-12-04 |
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 handling raw steak, take gloves off and put on a new |
| 2017-12-04 |
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 bare handing the limes for a mixed drink. cdi-the drink was discarded, and started over. |
| 2017-12-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the chopper and several pans with food buildup. cdi-all pans seen with buildup were brought back to the dish machine for proper cleaning and sanitiz |
| 2017-12-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed the passion fruit salsa holding below 135f on the hot hold prep line. cdi-the product was reheated. |
| 2017-12-04 |
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 eggs cooling in a tightly wrapped containers in two of the prep coolers. |
| 2017-12-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the green beans, brocolli, peppers, and the butternut squash holding above 45f in the flip top prep coolers and counter. cdi-the green beans and broccoli were overstacked and |
| 2017-12-04 |
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 a small glass cup stored in the dressing on the prep line. the cup d |
| 2017-12-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. manager spoke to the dish washers about proper air drying prior to stack |
| 2017-12-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the reach in coolers holding the raw fish on the prep line. have cleaned. |
| 2017-12-04 |
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 grouting throughout the facility. have repaired. repeat. |
| 2017-12-04 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed a plate with a half eaten burger on the prep counter along with facility product. cdi-the plate was removed. |
| 2017-09-18 |
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 grouting on floors at the cook line. manager stated that they are ex |
| 2017-09-18 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a large leak at the plumbing underneath the hand sink at the entrance to the bar area. have repaired. |
| 2017-09-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. cdi-the pans were unstacked to allow for proper air drying. repeat. |
| 2017-09-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed an employee with a large watch on, and a second employee with a watch and several rings on. cdi-both employees to off the jewelry |
| 2017-09-18 |
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 just sliced lettuce placed in the salad flip top cooler. the lettuce wa |
| 2017-06-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup underneath the drawers to the saute flip top unit, the gaskets and racks to the meat and fish coolers, and the racks to the tall meat ri c |
| 2017-06-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of the clean equipment. cdi-several pans were unstacked to allow for proper air drying. repeat. |
| 2017-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a fish reach in cooler near the fry station that had been turned off. all of the product inside was around 75f, including two containers of shrimp, two containers of cod, a co |
| 2017-06-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the chopper and several containers with food residue buildup on the inside. cdi-all dirty items seen were sent back to the dish machine, and the man |
| 2017-01-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dry residue buildup on the chopper, a container, and a scoop. all items were brought back to the dish machine for cleaning.4-501.114 maintain saniti |
| 2017-01-17 |
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 asparagus that did not fully cool from the night before stored bagged in the flip top unit. cdi-the product was discarded |
| 2017-01-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean storage rack. cdi-the pans were unstacked to allow for proper air drying. |
| 2017-01-17 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep groves in the middle cutting board. have resurfaced or replaced.4-501.11 maintain equipment in good repair. observed some rusted shel |
| 2017-01-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the racks above the cook stoves, inside the meat reach in cooler, inside the salad plate freezer, inside the sashimi fish cooler. have |
| 2016-10-05 |
54 |
observed heat lamps that had peeling coating on them today.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2016-10-05 |
52 |
observed a top lid open on the dumpster today and side door open.observed a unused fryer near the dumpster- remove.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 maintaining refuse areas and enclosu |
| 2016-10-05 |
47 |
observed build up on some cooler racks, back of make table, rack above grill, and under the make table that is being held even by a pan.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-10-05 |
13 |
observed seared tuna stored over pre-cooked crab, raw fish stored over pre cooked lobster, and raw shrimp stored over dressings. all rte foods moved to top shelves to correct(except the make table where one half was made for raw meats and the right half |
| 2016-06-24 |
53 |
observed old caulking and missing caulking along backs of sinks where they connect to the wall. take up old caulk, clean and recaulk.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2016-06-24 |
52 |
observed an open cardboard dumpster today- keep doors shut.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2016-06-24 |
42 |
observed ice scoop stored on the handwash side of the ice bin- moved to the other side to correct.observed chop sticks stored directly next to bar handsink- provide seperation or splash guard to provide protection.4-903.11 store cleaned equipment, utensil |
| 2016-06-24 |
14 |
observed build up inside of the ice machine today.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2016-06-24 |
7 |
observed lettuce that had just been washed and then it was spread out with the employee's hands in the cooling pan. one of the employee's hands had a glove and the other didn't. pic had employee rewash lettuce and put gloves on both hands before placing |
| 2016-03-18 |
20 |
observed garlic and oil sauce on the line at 60f today- discarded during inspection.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-03-18 |
45 |
observed a rusted and gapped chest freezer today.4-501.11 maintain equipment in good repair. |
| 2016-03-18 |
47 |
observed build up on the grill backing, rack above fryers, fryer, flip top freezer and the rack near freezer.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-03-18 |
42 |
observed metal pans stacked wet today.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2016-03-18 |
53 |
observed grout missing in some areas of the kitchen floo today.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. |
| 2016-03-18 |
52 |
observed a dumpster with holes in it. observed a recycle bin with no lid today.observed food debris on the ground around dumpsters which is attracting gnats.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5- |
| 2015-12-16 |
47 |
observed build up on the rack above the grill and on the grill backing today.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2015-12-16 |
31 |
observed au gratin potatoes cooling in the walk in cooler today stacked ontop of one another and covered. keep these uncovered and do not stack them. recommend using the walk in freezer to get them down to 70f before placing them in the walk in.observed |
| 2015-12-16 |
20 |
observed mutiple tcs items held above 45f today- products discarded today. if foods are stored on ice then double panning items will not hold the proper temp. use thermometer to check these temps. throughout the day to ensure safe storage.3-501.16(a)(2) m |
| 2015-12-16 |
18 |
observed au gratin potatoes cooling for 3 hours and they had still not fallen to 70f or less.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 ceviche that was mixed up from |
| 2015-12-16 |
13 |
observed raw lamb stored over buttermilk today- lamb moved to below all rte foods to correct.3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved an unwashed avocado stored in washed tomatoes on the line today- tomatoes sent to be rew |
| 2015-12-16 |
6 |
observed a gloved employee handle raw shrimp and then touched cooked lamb shank with those same gloves hands- lamb put back on the grill to correct and employee was stopped to take off gloves and wash hands before proceeding.2-301.14 wash hands after act |
| 2015-08-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed an employee cutting watermelon today with a wrist watch on. |
| 2015-08-11 |
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 potatoes(sweet, mashed, and diced) on the cooling rack today at roo |
| 2015-08-11 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved salmon on the daily menu special sheet today without a disclosure that that this product is offered underc |
| 2015-08-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed two employee drinks stored on the make line today- discarded to correct. |
| 2015-03-05 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - observed biofilm in ice machine near chute. observed sticker residue on pans and plastic containers. gave instruction. |
| 2014-10-27 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards needing replaced. 4-501.11 maintain equipment in good repair. observed refrigeration with condensation leak. observed |
| 2014-10-27 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no disposable towels at handsink by dishmachine. replaced towels. |
| 2014-06-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - observed multiple items with date mark past due. date marking machine is programed by home office and is often improperly dated for corporate r |
| 2014-06-25 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - maintain all utensils clean to sight and touch. observed sticker residue on multiple plastic and metal containers. gave instruction. |