| Violation Date |
Code |
Description |
| 2018-12-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfcuber had debris build up in interior. cdi- taken to dish machine. repeat. |
| 2018-12-05 |
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. -pftags for raw oysters were not stored in chronological order; dates wer |
| 2018-12-05 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. one employee washed hands and did |
| 2018-05-04 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service take out cups with lip contact surface uncovered during inspection. |
| 2018-05-04 |
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 bagged salads cooling in a unit rated for holding on cook line. cdi: salad |
| 2018-05-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed both thermometer probes soiled during inspection. cdi: probes cleaned and sanitized during inspection. repeat.4-501.114 maintain sanitizer at correct |
| 2017-11-16 |
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 |
| 2017-11-16 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - observed some black soil residue accumulating inside top and side of dish machine. |
| 2017-11-16 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed fryer unit and fryer basket damaged. fryer basket removed from use. observed dish racks with some damage and soil. |
| 2017-11-16 |
38 |
2-402.11 effectiveness-hair restraints - c - observed a food employee with beard. ensure beard restraints worn. |
| 2017-11-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut lettuce and cabbage overstaked in flip top prep refrigerator above 45 degrees f.cdi, operator voluntarily discarded cabbage and relocated lettuce to rapidly cool. |
| 2017-11-16 |
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 several knives, a vegetable press and vegetable prep equipment stored as clean but soiled with foo |
| 2017-11-16 |
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 an employee touch garbage can and handle clean equipment. cd |
| 2017-07-06 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed vegetable press and some bowls stored as clean but soiled with food debris. cdi, operator relocated equipment for cleaning. improvement noted since previo |
| 2017-07-06 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed chemicals and cleaning agents stored above equipment in outdoor storage room. cdi, chemicals relocated for proper storage. |
| 2017-07-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a wet wiping cloth stored on prep table and a wet cloth used to stabilize cutting board in kitchen. |
| 2017-07-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 1 container of cut cabbage overstacked in prep refrigerator above 45 degrees f. cdi, operator relocated food to rapidly cool. |
| 2017-07-06 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces of equipment shall be free from an accumulation of soil. observed some residues accumulating on dish machine and some oil / grease between fryer equipment. |
| 2017-07-06 |
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 metal pan heavily dented / damaged and spatula with heavy damage. cdi, operat |
| 2017-03-09 |
52 |
5-501.11 outdoor storage surface - c - outdoor storage surface for refuse shall be sloped to drain. observed some standing water around dumpster. repair to prevent pest harbourage and mosquito breeding areas. |
| 2017-03-09 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed several plastic cups being wet stacked at beverage area.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use |
| 2017-03-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - store wet wiping cloths in sanitizer in between uses. observed some wet cloths stored on counter surfaces and below prep tables. |
| 2017-03-09 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed 1 spray bottle of cleaning agent stored over beverage cooler behind bar. cdi, cleaner relocated for proper storage. |
| 2017-03-09 |
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 several utensils and pans stored clean but soiled with food residues. cdi, equipment relocated for |
| 2017-03-09 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - observed single-service cups stored in front of handwashing sink. cdi, cups removed from handwashing sink. |
| 2016-10-24 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed clean pans being wet stacked at prep table and cups being wet stacked at bar. |
| 2016-10-24 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed some soil and residue accumulating in prep units, on some shelving throughout kitchen and prep areas. |
| 2016-10-24 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be cleaned to site and touch. observed 2 cutting boards stored clean but soiled with food debris. cdi, equipment relocated for cleaning |
| 2016-10-24 |
6 |
2-301.12 cleaning procedure - p - use proper procedures to wash hands. observed 1 food employee turn faucet off with their bare hands after hand washing. cdi by instruction. |
| 2016-06-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the preparation cooler ventilation coverings. improvements made since last inspection. |
| 2016-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken wings in a preparation cooler above 45f (see chart). cdi- top layer of chicken wings was removed and placed into the walk in cooler, ice was added to chicken wing cont |
| 2016-06-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple cleaned plastic containers with visible datemarking sticker residue on them. vr within 10 days. |
| 2016-03-18 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf - provide correct consumer advisory on menu for undercooked foods. observed english consumer advisory statement not asterisked as spans |
| 2016-03-18 |
26 |
7-201.11 separation-storage - p - store toxic substances so that contamination of equipment is prevented. observed a spray bottle of orange force cleaner stored above prep table. cdi, orange force relocated. repeat. |
| 2016-03-18 |
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 2 containers of cheese hot held below 135 degrees f at steam well. cdi, oper |
| 2016-03-18 |
37 |
3-307.11 miscellaneous sources of contamination - c - protect food from miscellaneous sources of contamination. observed sifter basket used for breading of raw chicken with pickles it. cdi, equipment relocated for cleaning. observed clean drainboard of 3 |
| 2016-03-18 |
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 linen and single-service articles stored on ground in outdoor storage closet. |
| 2016-03-18 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustement. observed o-ring in a sink vat at 3 compartment sink not allowing water to hold in unit and in poor repair. manager stated extra o-rings were i |
| 2016-03-18 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces of equipment shall be free from an accumulation of soil. observed grease depsoit inside fryer unit doors. observed residue accumulating on outside of containers. |
| 2015-12-04 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces of equipment shall be free from an accumulation of soil. observed grease debris and soil accumulating on fryer equipment. |
| 2015-12-04 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c - store single-service articles 6 inches from the ground. observed some single-service articles stored on ground in outside storage room. |
| 2015-12-04 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored so that contamination of equipment is prevented. observed several wet and soiled cloths stored on countertops and dump sink in kitchen. |
| 2015-12-04 |
26 |
7-201.11 separation-storage - p - toxic substances shall be stored so that contamination of equipment is prevented. observed toxic cleaners stored over equipment in storage room. observed cleaner stored on drainboard of 3 compartment sink. cdi, toxic subs |
| 2015-12-04 |
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 blue cheese cold held at 50 degrees f. cdi, operator voluntarily dis |
| 2015-12-04 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - provide sanitizer at required concentration. observed 1 bucket of quat sanitizer below required concentration. cdi, operator ref |
| 2015-09-25 |
4 |
2-401.11 eating, drinking, or using tobacco - c - employees may drink from a closed beverage container if handled to prevent an accumulation of soil. observed an uncovered employee beverage stored over refrigerator at bar and an uncovered employee located |
| 2015-09-25 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall be easily accessible for employee use. obswerved handwashing sink behind the bar without disposable towels and with drink pitchers stored in front of handwashing si |
| 2015-09-25 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - sanitizer shall be provided at correct concentration. observed chemical dish machine discharging chlorine sanitizer below 50ppm |
| 2015-09-25 |
42 |
4-901.11 equipment and utensils, air-drying required - c - ensure clean equipment is air dried. observed wet stacking of several cups and plates in facility at beverage station and storage rack.4-803.11 storage of soiled linens - c - store soiled linen pr |
| 2015-09-25 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facilities shall be cleaned as often as necessary to keep them clean. observed water accumulating on floor of dish machine and near walk in cooler. |
| 2015-09-25 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces of equipment shall be free from an accumulation of soil. observed soil accumulating and old paper towels stored on single packets of food in low shelving units. |
| 2015-09-25 |
45 |
4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be designed and constructed so that it is easily cleanable and free from breaks or cracks. observed 1 fryer basket in poor repair. observed 2 lights under rear hood un |
| 2015-05-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed sticker residue on plastic containers stored on the drying rack. pic shanda removed containers to soak and be rewashed. |
| 2015-05-27 |
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 cooked chicken covered with a lid in the walk in cooler. cdi - pic remov |
| 2015-05-27 |
49 |
general comment 5-205.15 maintain a plumbing system in good repair.-p - observed a leak at the faucet at the 3 comp sink in the back. cdi - maintenance fixed during inspection. |
| 2015-03-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed general cleaning needed on equipment in the kitchen. |
| 2015-03-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plastic pans in the dish area stacked wet. observed plastic cups stacked wet by the soda machine. repeat violation. |
| 2015-03-18 |
33 |
3-501.13 use approved thawing methods. - observed chicken thawing in standing 35f water. allow water to run while thawing. cdi - turned water on to thaw. |
| 2015-03-18 |
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 cut tomatoes and a bag of lettuce tightly covered in the walk in and abo |
| 2015-03-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed bowls with food debris stored on the shelf as clean. cdi - pic removed and placed by dish machine to be rewashed. repeat violation. |
| 2015-03-18 |
10 |
3-202.11 temperature - p,pf - observed a delivery of produce. lettuce bag was 45f-48f. cdi- bag was placed in the freezer to cool. |
| 2015-03-18 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed several employees wash their hands then turn off the faucet with their hands. use a paper towel to turn off the faucet. cdi - demonstrated and explained the proper proced |
| 2015-03-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed a personal water bottle on the second shelf of the walk in cooler. cdi - drink was removed. |
| 2014-10-27 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed broken/missing floor tiles near dirty dish area, on baseboard under back hood system and inside basin of can wash. (transi |
| 2014-10-27 |
45 |
4-501.11 maintain equipment in good repair. observed 3 compartment sink with cracks along seam of front edge allowing water to drip through to floor. (transitional item) |
| 2014-10-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic cups at server station. |
| 2014-10-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two dirty towels on surfaces on cook line. |
| 2014-10-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. use walk in cooler to cool foods instead of prep units. observed sliced tomatoes on top of prep unit 50f, sliced earlier today. observed ti |
| 2014-10-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed many dirty metal and plastic pans stored on shelf as clean. cdi by placing at dish area to be rewashed. 4-501.114 maintain sanitizer at correct concent |