| Violation Date |
Code |
Description |
| 2018-10-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a few food items in the walk in cooler being stored uncovered. cover foods to further prevent possible contamination. 0 points. |
| 2018-10-08 |
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 cooked rice was cooling outside of refrigeration at <135 degrees. once cooling is |
| 2018-10-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed sunburst trout and farm plate on menus in need of consumer advisory. cdi menus reprinted. -0.5 points |
| 2018-10-08 |
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/3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - pcooked octopus was dated 10/1, t |
| 2018-10-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p broccoli puree was hot holding below 135 degrees. cdi- food item was reheated to a minimum of 165 and placed in the hot hold unit. 0 points. |
| 2018-10-08 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p quat sanitizer in bottle and 3 comp sink was registering below 200 ppm. cdi sanitizer was remade to proper strength during the ins |
| 2018-10-08 |
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 pic wash hands and used same washed hands to turn off sink knobs. cdi pic rewashed hands |
| 2018-03-21 |
12 |
3-202.18 shellstock identification - pf observed oyster in low boy with no tags and one could not be found. cdi discarded.3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf obs |
| 2018-03-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine in need of cleaning. |
| 2018-03-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous items in prep unit 1 at greater than 45 degrees from storage overnight. cdi discarded and maint. tech contacted to repair prep unit . 10 day verification required. |
| 2018-03-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed sunburst trout and farm plate on menus in need of consumer advisory. cdi menus reprinted. -0 points |
| 2018-03-21 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit 1 not maintaining required temperatures . |
| 2017-12-08 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets throughout the facility in need of replacement. |
| 2017-12-08 |
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 lamb cooled in too great of volume per surface area. cdi discussed prope |
| 2017-12-08 |
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 pan of lamb cooled from last night at 55 degrees . cdi discarded. |
| 2017-08-15 |
45 |
4-501.11 maintain equipment in good repair. observed two torn gaskets on low boy prep unit where oysters area stored. |
| 2017-08-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-08-15 |
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 dates of sale not being recorded on shellstock tags . 10 |
| 2017-06-06 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on both prep units in need of resurfacing or replacing. |
| 2017-03-03 |
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 numerous shellfish tags without sale date. observed tags |
| 2017-03-03 |
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 pasta cooling at insufficient rate to meet cooling parameters. cdi changed cooling method. |
| 2017-03-03 |
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 pasta cooling in too great of volume . cdi moved pasta to sheet pan. |
| 2016-12-12 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep units in need of replacent or resurfacing. -0 points- |
| 2016-12-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-12-12 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed brunch menu missing reminder for steak and dinner menu missing reminder for bison carpaccio . cdi menus |
| 2016-12-12 |
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 goat cheese, ricotta cheese, and cauliflower not date marked. cdi labeled products. |
| 2016-12-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine in need of cleaning. |
| 2016-09-21 |
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 direct contact with cooked mushrooms. discontinue practice. cdi - discarded. there shall be no barehand c |
| 2016-09-21 |
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 - repeat - fries cooled tightly covered in walk in reading 63f. sauce prepared and |
| 2016-09-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - one menu does not show disclosure. |
| 2016-09-21 |
45 |
5 4-501.11 maintain equipment in good repair. - 0pts - observed rusty shelving in dry storage area. |
| 2016-09-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - 0 pt - observed items stacked wet. |
| 2016-06-06 |
45 |
4-501.11 maintain equipment in good repair. - 0pts - observed rusty shelving in dry storage area.4-101.17 wood, use limitation - c - observed strainer made with wood that is not maple. remove/replace. |
| 2016-06-06 |
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. - 0 pts - observed scoop handle in contact with flour. |
| 2016-06-06 |
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 - repeat - observed cooked items and prepped items on the line reading 50-90f. make |
| 2016-06-06 |
27 |
8-201.13 when a haccp plan is required - c -/ - establishment decided to discontinue rop of raw protein a few months back. pic was told to remove all product from establishment as logs and precautions were no longer being used. during the inspection ehs |
| 2016-06-06 |
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 without dates for last used. verification |
| 2016-06-06 |
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 - pic came in contact with oysters that are served raw and cooked. do not come in contact with oysters. cdi - oyster |
| 2016-02-24 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - ice machine chute soiled. 4-501.114 maintain sanitizer at correct concentrations. -p - bar chlorine dish machine read 0 ppm. cdi- primed by ehs to read |
| 2016-02-24 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - 0pts - pic did not have cfpm certification. cdi- manager arrived within 15 mins. |
| 2016-02-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - lettuce, other cut leafy greens, and pork belly on line were overfilled causing it to be 48-49f. cdi- product reduced or placed in reach in. |
| 2016-02-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shell eggs stored over milk, butter, and mayo in walk in. observed sauces stored under raw fish. cdi- product rearranged. |
| 2016-02-24 |
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 - no records on site. pic states that book was left at home. observed several packs of rop duck. cd |
| 2016-02-24 |
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 - 0 pts - lettuce prepped, tightly covered or placed on make top unit for cooling. |
| 2016-02-24 |
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 picked sausage (2/14), butter (x2, 2/17), pork belly(2/16), and sweet potato puree (2/15). cdi |
| 2015-12-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed several pans and lexans stacked wet. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - cups |
| 2015-12-14 |
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. - 0 pts - observed two containers with no handle stored in contact with ingredi |
| 2015-12-14 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. - 0pts - observed food employee wearing a watch. |
| 2015-12-14 |
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 brisket and goat cheese did not have proper date. cdi- items properly dated by pic.3-501.18 discard the food requiring date labels |
| 2015-12-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - cooked vegetables and onions on line were overfilled causing it to be 48-49f. cdi- some product was discarded. onions placed in cooler. |
| 2015-12-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - repeat - bar chlorine dish machine read 0 ppm with dishes in the machine. cdi- dish machine primed by ehs and read 100ppm. |
| 2015-12-14 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p - observed food employee work with raw ground beef remove gloves and not wash hands before donning new gloves. cdi- employee addressed and washed hands properly. 2-301.14 wash hands aft |
| 2015-09-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - repeat - raw sausage links and raw pork stored on speed rack over cooked rte chicken and braised pork. cdi- rte product moved to different speed rack |
| 2015-09-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - repeat - bar chlorine dish machine read 0 ppm with dishes in the machine. cdi- dish machine primed by ehs and read 100ppm. |
| 2015-09-28 |
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 - pimento cheese, noodles, butter, and several items in reach in unit were not dated. cdi- items dated by pic3-501.18 discard the food requi |
| 2015-09-28 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. - repeat - maintain records as required.-p/pf - the only records observed were for cryovac logs. all other records were not up to date. |
| 2015-09-28 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - 0pts - mason jars and other containers used in the bar stored in outdoor storage area with no protection. |
| 2015-09-28 |
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. - 0 pts - ice scoop in ice machine near freezer stored in ice. |
| 2015-09-28 |
53 |
6-502.12 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. - 0pts - minor food debris observed on the wall behind th |
| 2015-09-28 |
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 - repeat - pimento cheese prepared in a deep container tightly covered. onions coo |
| 2015-06-26 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - 0 pts - pic did not have cfpm certification. manager with certification arrived 30 minutes after inspection began. |
| 2015-06-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - oyster stored above cooked chicken. cdi- items moved. 3-302.11(a) separate the different types of raw animal foods. -p - ground beef stored over steak in low boy. duck stored over pork. c |
| 2015-06-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - 0 pts - bar chlorine dish machine read 0 ppm. cdi- sanitizer bottle was changed, machine was primed, and read 100ppm. |
| 2015-06-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - fries (57f) and greens (70f) stored on prep surfaces. cdi- items discarded. |
| 2015-06-26 |
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 - 0 pts - pickled vegetables (5/30) and aioli (garlic and oil) (6/17) were not discarded within 7 days. |
| 2015-06-26 |
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 - the only records observed were for cryovac logs. all other records were not up to date. receiving |
| 2015-06-26 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf - establishment is currently using rop for cooked and cooled wings, watermelon, pineapple, pasta, crab meat, and raw pork. rop for foods that are cooked and coo |
| 2015-06-26 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - 0 pts - two sanitizer buckets stored on the floor. cdi- items moved to lower shelving. |
| 2015-06-26 |
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. - repeat - one container of utensils stored in water of 76f. the other containe |
| 2015-06-26 |
42 |
4-903.12 prohibitions - c - 0 pts - utensils and pieces of equipment stored under drain line. cdi- items moved. // mixer and containers stored in unfinished storage room. protect all utensils and equipment when placing in room. 4-903.11 store cleaned equi |
| 2015-06-26 |
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 - repeat - turkey cut today was stored in deep container portioned tightly covered. |
| 2015-03-17 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p / 2-301.14 wash hands after activities that contaminate them.-p - 0 pts - employee observed lather hands with soap then turn on the faucet handles and finally close faucet handles w |
| 2015-03-17 |
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 - although establishment has tags in chronological order, tags are no |
| 2015-03-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - three bags of portioned pasta read 53f. three sheet pans of portioned butter read 60f. cdi- pasta was voluntarily discarded. butter placed in walk in cooler for rapid cool dow |
| 2015-03-17 |
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 - repeat - foods in the make unit including pork, cooked onions, and pimento cheese were not properly date marked. chorizo had a date of 2/2 |
| 2015-03-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0 pts - fried onions read 96f. pic states onions were fried within the hour. cdi- onions were reheated to 170f.time as a public health control should be used for fried onions and any |
| 2015-03-17 |
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 - eggs were stored in make top unit reading 53f. eggs shall be cooled properly in r |
| 2015-03-17 |
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. - repeat - utensils stored in chemical sanitizer. utensils shall not be stored i |
| 2015-03-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - consumer advisory is needed on the sunday brunch menu. there is no reminder or disclosure on the menu. the lunch |
| 2014-11-14 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash signage at handsinks. cdi- ehs will provide handwash signage to the pic at the end of the inspection. |
| 2014-11-14 |
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 food scoop stored in a prep pan of water. also observed an ice scoop |
| 2014-11-14 |
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 few of the tcs foods container that were not date marked also were not labeled as to their identity. cdi - discarded |
| 2014-11-14 |
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 a pan of cooked chicken tightly wrapped in plastic while cooling in the |
| 2014-11-14 |
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 several tcs foods stored in the lower portion of the prep cooler and walk in cooler without date marking. cdi- pic voluntarily di |
| 2014-11-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed in the prep line cooler a pan of cooked rice testing at a temp above 45f. cdi- discarded. |
| 2014-11-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer concentration (quat) testing below 200 ppm in one of the sanitizer buckets and in the 3-comp sink. cdi - replaced with fresh sanitizer. |
| 2014-11-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee's coffee drink stored among clean glassware. cdi- drink discarded by pic. |