| Violation Date |
Code |
Description |
| 2018-12-27 |
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 2 heavily damaged wire baskets and 2 plastic container lids with cracks. cdi, it |
| 2018-12-27 |
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 clean utensils stored in splash zone of 3 compartment sink.4-901.11 equipment and utensils, air-drying required - c - ob |
| 2018-12-27 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed boxes of food located under equipment that was in repair process. foods relocated to ensure contamination is prevented during repairs. observed soiled tools located above foods. maintenance co |
| 2018-12-27 |
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 pasta cooling in deep container. cdi, for instruction to relocate pasta |
| 2018-12-27 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed stainless steel cleaner stored over microwave and prep table along prep line. cdi, spray bottle relocated for proper storage. |
| 2018-12-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed shrimp, pico, butter and sour cream held on ice above 45 degrees f. cdi, pic relocated items to rapidly cool. |
| 2018-12-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed 2 pans of rice hot held below 135 degrees f. cdi, rice reheated to required temperature. see temperature observations above. |
| 2018-12-27 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed chlorine sanitizer below 50ppm at bar. cdi, sanitizer refilled to required concentration.4-602.11 equipment food-conta |
| 2018-12-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw shrimp stored over ready to eat food in walk in cooler and over cooked lobster along prep line. cdi, foods relocated for proper storage. |
| 2018-12-27 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed debris/soil in open box of fish in walk in freezer during repair of evaporator coil replacement process. cdi, boxes voluntarily discarded by pic. |
| 2018-12-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink located over prep equipment along front prep line. |
| 2018-09-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed heavy wet stacking of metal bins, pans, bowls, and plates. facility needs to implement air drying practices. repeat. |
| 2018-09-27 |
45 |
4-501.11 maintain equipment in good repair.dish machine not working (see # 14)some shelving in reach in units are severely damaged and in need of repair. facility already has orders in for new shelves. |
| 2018-09-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfinterior crevices of dicer had dry food debris in crevices. cdi- taken to dishwasher. assure interior crevices are thoroughly cleaned.4-602.11(e)(4) equipment |
| 2018-09-27 |
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.floor near ice m |
| 2018-09-27 |
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 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed containers being wet stacked on storage rack. repeat.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed some plates in |
| 2018-04-05 |
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. observed some in-use tongs stored in soiled area of refrigerator. tongs relocated |
| 2018-04-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 sanitizer buckets below 150 ppm quat sanitizer as registered by test strips and buckets placed on ground. repeat. ecolab arrived on site to repair dispenser. |
| 2018-04-05 |
37 |
3-307.11 miscellaneous sources of contamination - c- observed maintenance person fixing equipment in ceiling over food prep area while employee was process of preparing lobster. observed rte food thawing in container in contact with lobster thawing. opera |
| 2018-04-05 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed onion stored over pre-washed produce in walk in unit 2. repeat. observed raw chicken with commercial packaging open and stored over raw shrimp and onion r |
| 2018-04-05 |
6 |
2-301.12 cleaning procedure - p - observed 1 food employee turn faucet off with their bare hands after hand washing. cdi by instruction. |
| 2018-03-23 |
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 open bags lettuce and cabbage not date marked along prep line in refrigerators and pic did not |
| 2018-03-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 3 pans of salad lettuce, tomatoes, and cheese stored in flip top prep refrigerator that operator stated facility turns off at night held above 45 degrees f. cdi, operator stat |
| 2018-03-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed several scoops stored as clean but soiled. observed knives stored behind the bar as clean, glassware and blender pitcher for beverages stored as cle |
| 2018-03-23 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce stored over washed produce and ready to eat pasta in walk in unit 2. cdi, by instruction to locate unwashed produce below rte food. improvement ma |
| 2018-03-23 |
2 |
2-201.11 - pic shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees handwashing. cdi by instruction. |
| 2018-03-23 |
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 food employees not wash hands after contaminating them. obse |
| 2018-03-23 |
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 lettuce and items prepared and placed in flip top salad unit that operat |
| 2018-03-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed food employee filling white tub up at handwashing sink near warewashing area. observed a box stored on top of handwashing sink behind front counter. |
| 2018-03-23 |
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 2 white storage containers of dry food ingredients not labeled by common name of food. |
| 2018-03-23 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed employee drying container with towel to be used for food storage. observed containers being wet stacked. repeat.4-803.11 storage of soiled linens - c - observed soiled towels stored on to |
| 2018-03-23 |
38 |
2-402.11 effectiveness-hair restraints - c - observed several food employees not wearing hair restraints upon arrival. |
| 2018-03-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 sanitizer buckets registering 0ppm and below 100ppm as registered by test strips and buckets placed on ground. observed cloth stored around waist of food employee. |
| 2018-03-23 |
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 utensils stored on box in soiled area in front of front prep line. obser |
| 2018-03-23 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed damaged soap dispenser at handwashing sink. observed 3 lights out under hood ventilation system. keep in good repair. |
| 2018-03-23 |
52 |
5-501.15 outside receptacles - c outside receptacles shall be designed and constructed with tight-fitting lids, doors or covers and installed so accumulation of debris and insect and rodent attraction as well as harborage is prevented. observed lid missin |
| 2018-03-23 |
54 |
6-305.11 designation-dressing areas and lockers - c - store employee belongings in designated areas. observed employee drink stored in tall prep refrigerator along line over consumer food. |
| 2018-03-23 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed clean equipment and scampi sauce stored under prep table where employee was preparing raw seafood with some drippage on top of container of sauce. locate items so that cross contamination is p |
| 2017-12-12 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw lobster tails stored over sauces in walk in freezer. observed raw calamari and shrimp removed from commercial packaging stored over fries in stand up prep refr |
| 2017-12-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed several plates and metal containers stored as clean but with food residues. cdi, items relocated for cleaning. |
| 2017-12-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut tomatoes and sauce held on ice above 45 degrees f. cdi, operator relocated foods to rapidly cool. improvement from last inspection. |
| 2017-12-12 |
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 open bags of mozzarella cheese not date marked in walk in unit. cdi, operator voluntarily disc |
| 2017-12-12 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed some metal pans being wet stacked. |
| 2017-12-12 |
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 4 tea and drink pitchers with damage accumulate on top edge. verification retur |
| 2017-12-12 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed some standing liquid on floor of walk in freezer. |
| 2017-12-12 |
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. observed utensils stored in dipping well with water not turned on. observed ice s |
| 2017-07-19 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - observed can opener blade stored as clean but soiled with food debris. cdi, can opener relocated for cleaning. |
| 2017-07-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 1 employee beverage stored on prep table in kitchen. cdi, beverage relocated. |
| 2017-07-19 |
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 dish washer handle soiled equipment at soiled drain board ar |
| 2017-07-19 |
45 |
4-101.11 characteristics-materials for construction and repair - p - observed 2 spatulas and 2 container lids with cracks and no longer cleanable. cdi, operator removed items from use. |
| 2017-07-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 2 pans of lettuce, dressing in prep refrigerator above 45 degrees f. observed a container of cheese held above 45 degrees f. cdi, foods relocated to rapidly cool. |
| 2017-07-19 |
52 |
5-501.110 storage refuse, recyclables and returnables - c - refuse shall be stored in receptacles so that they are inaccessible to insects and rodents. observed heavy buildup of trash and cardboard boxes in outdoor dumpster area. increase capacity and/or |
| 2017-07-19 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-07-19 |
54 |
6-202.11 light bulbs, protective shielding - c - observed lights not shielded or protected over glassware in outdoor storage room. observed areas of kitchen with gaps in tile and need of grout. |
| 2017-07-19 |
46 |
4-302.14 sanitizing solutions, testing devices - pf - observed no chlorine sanitizer test strips available for use. verification return required to ensure that facility has proper test strips for chlorine sanitizer used at bar. |
| 2017-03-23 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed some clean plates and scoops stored as clean but with food residues. cdi, equipment relocated for cleaning.4-602.11 equipment food-contact surfaces and ut |
| 2017-03-23 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed standing 2 door victory freezer not holding required temperatures. operator stated equipment scheduled for maintenance. ensure tcs foods not stored in unit until repair is completed. |
| 2017-03-23 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed several plastic bins, metal sheet pans, and containers wet stacked in facility. repeat.4-903.11 (a), (b) and (d) equipment, utensils, linens and |
| 2017-03-23 |
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 in-use utensil stored on soiled area on top of containers along prep lin |
| 2017-03-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed quat sanitizer in several buckets below required concentration. observed other nonfood contact surface chemical in buckets according to pic. cdi, operator washed, rinsed and santiiz |
| 2017-03-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed 2 food employees wearing a watch. |
| 2017-03-23 |
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 snow crab that was cooked the day prior but operator was not sure when it was prepared. an emp |
| 2017-03-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee beverage stored over dish machine and stored over clean bins. |
| 2016-10-26 |
8 |
6-301.12 hand drying provision - pf - disposable towels shall be provided at each hand washing sink used by food employees. observed no disposable towels left at hand washing sink near prep line. cdi, towels provided. |
| 2016-10-26 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be clean to site and touch. observed food debris on blade of vegetable press that was stored as clean. cdi, equipment relocated for cle |
| 2016-10-26 |
37 |
an 3-305.11 food storage-preventing contamination from the premises - c - store foods 6 inches from the ground and in a clean, dry area. observed half and half stored next to handwashing sink near beverage area. observed potatoes stored on ground in kitch |
| 2016-10-26 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed stacks of trays and containers being wet stacked in kitchen. repeat.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and |
| 2016-10-26 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed soil and debris accumulating inside doors of dish machine and inside dish machine. observed soil and food debris accumulating inside of p |
| 2016-10-26 |
46 |
4-302.14 sanitizing solutions, testing devices - pf - provide test strips for chlorine sanitizer. observed no chlorine test strips available for chlorine sanitizer used at bar. verification required by 11/5/16. |
| 2016-10-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed a split gasket on low reach in unit at prep line. |
| 2016-05-16 |
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 salad overstacked and held at 54 degrees f. cdi, operator relocated |
| 2016-05-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be clean to site and touch. observed clean knives stored as clean but soiled with food debris. observed several stacks of plates and bo |
| 2016-05-16 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - store toxic substances so that contamination of single-service articles or equipment is prevented. observed toxic substances stored over napkins in storage closet. cdi, napkins relocated for prop |
| 2016-05-16 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf - observed food thermometer not accurate within 2 degrees f. cdi by instruction.4-204-112 temperature measuring devices-functionality - pf - observed a broken ambient air thermo |
| 2016-05-16 |
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 all stored in chronological order and |
| 2016-05-16 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. - observed several working con |
| 2016-05-16 |
38 |
2-303.11 prohibition-jewelry - c - food employees shall not wear jewelry on wrists or fingers except a plain wedding band. observed food employee with jewelry an watch. |
| 2016-05-16 |
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 clean cutting boards stored against soiled area of faucet and faucet handle of 3 compartment sink behind bar.4-901.11 eq |
| 2016-05-16 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces of equipment shall be free from an accumulation of soil and debris. observed insides of prep freezers and refrigerators accumulating food debris and soils on bottoms of units and gaskets of |
| 2016-05-16 |
49 |
5-205.15 system maintained in good repair - p - plumbing system shall be maintained in good repair. observed pvc pipe below handwashing sink with leak. |
| 2016-05-16 |
54 |
6-202.11 light bulbs, protective shielding - c - light bulbs shall be shielded, shatter-proof or shatter-resistant over food and clean equipment. observed light shield broken and lighting unprotected on under mount light behind bar over 3 compartment sink |
| 2015-11-20 |
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 operator state that tilapia and salmon were offered to consumers undercooked if requested. operator could not provide |
| 2015-11-20 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf - observed tilapia and salmon not asterisked or otherwise identified on menu with a consumer advisory. pic advised that the fish, if req |
| 2015-11-20 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool food. observed cut tomatoe recently prepared at room temperature cooling at 61 degrees f in walk in cooler in a tightly covered container. cdi, container lids lifted to vent and facilitate heat tr |
| 2015-11-20 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. observed 1 wet wiping cloth used to stabilize cutting board in kitchen. |
| 2015-11-20 |
26 |
7-201.11 separation-storage - p - toxic substances shall be stored so that contamination of single-service articles is preventented. observed spray bottles of toxic cleansers stored next to toothpicks and on same shelf as tissue paper. cdi, operator relco |
| 2015-11-20 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean equipment in a clean, dry area. observed several clean trays stored on floor along prep line. observed clean equipment stored in co |
| 2015-11-20 |
47 |
4-602.13 nonfood contact surfaces - c -nonfood contact surfaces shall be free from an accumulation of soil. observed gaskets of reach in refrigerators accumulating food debris and soil. repeat. observed holsters of utensils stacked but accumulating soil d |
| 2015-11-20 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light sheilds missing in storage closets over equipment. |
| 2015-11-20 |
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 scoops stored in containers collecting water and soil. |
| 2015-06-30 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris in the gaskets of prep coolers. clean gaskets. |
| 2015-06-30 |
45 |
4-501.11 maintain equipment in good repair. - observed rusty shelves in the prep unit by the fryer. replace/resurface shelves. do not spray paint.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angle |
| 2015-06-30 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed multiple trays and containers stacked wet. |
| 2015-06-30 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - observed sanitizer buckets stored on the floor. |
| 2015-06-30 |
13 |
general comment 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed items stored above an open bag of cabbage in the walk in cooler. cdi - pic moved the cabbage above the unwashed items. |
| 2014-11-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers wet stacked. |
| 2014-11-14 |
20 |
son 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes and 2 containers of lettuce cold holding above 45f. cdi pic voluntarily discarded items. |
| 2014-11-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of food stored on floor in walk-in freezer. observed box stored on floor in dry storage area. |
| 2014-11-14 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on equipment throughout facility. observed damaged cart used to transport tray. observed damaged walk-in cooler wall covings. |
| 2014-11-14 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine not reaching proper final rinse temp. cdi dish machine repaired during inspection. |
| 2014-11-14 |
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 black residue and rust on ceiling above dish machine. |
| 2014-11-14 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed one unshielded bulb in dry storage area. |
| 2014-11-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup inside gaskets and equipment door handles. |
| 2014-11-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed 2 handsinks without paper towel and another not dispensing paper towels. cdi paper towels were added and dispenser fixed. |