| Violation Date |
Code |
Description |
| 2018-12-13 |
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 some wall damage and some areas of tiled floors with missing grout between til |
| 2018-12-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed detachable curbed shelving about prep sink heavily soiled inside. remove and clean frequently. |
| 2018-12-13 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on several coolers, missing handles on prep cooler lids, some hood lights out. |
| 2018-12-13 |
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 bottle of oil and container of salt unlabeled. |
| 2018-12-13 |
27 |
3-502.12 obtain health dept approval for the haccp plan required for on site reduced oxygen packaging. -p/pf. observed vacuum packaged raw meats and poultry in freezer. items were vacuum packaged in house. haccp/variance approval was provided but it had b |
| 2018-12-13 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. observed bearnaise sauce being held |
| 2018-12-13 |
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 pans of food in top of prep coolers without date marking; for example, rice, crab, arugula, boiled quail eggs. cdi - all v |
| 2018-12-13 |
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 two 5 gallon containers of chicken jus from yesterday stored in walk in cooler, uncovered. center of jus measured 49f, edge |
| 2018-12-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed one heavily soiled iced tea nozzle in urn stored as clean. pic removed to be sent back to dish. |
| 2018-06-21 |
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 prepared oysters in walk in cooler without any tag retained |
| 2018-06-21 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. observed one container of unwashed beets stored above closed container of ready to eat ribs. cdi - beets moved outside cooler. |
| 2018-06-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. observed dish machine operating with no chlorine sanitizer. straw had come out of bucket of sanitizer concentrate. employee was actively washing dishes. cdi - straw pl |
| 2018-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed one prep cooler with product in the top section not all holding at or below 45f. milk at 53f voluntarily discarded, octopus moved to bottom in reach in. facility plans to have |
| 2018-06-21 |
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. observed an approved haccp plan from last year which was not being followed exactly. labeling was |
| 2018-06-21 |
45 |
4-501.11 maintain equipment in good repair. observed one split gasket on reach in cooler and a few split gaskets on refrigerated drawers. |
| 2018-06-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed two personal drink bottles stored inside coolers used for customer food. |
| 2017-10-20 |
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 heavy black residue build up around the dish mac |
| 2017-10-20 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on the pull-out cooler drawers. repeat violation. |
| 2017-10-20 |
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 a pair of metal tongs stored inside of a container of crab meat, in cont |
| 2017-10-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed slight pink debris accumulation on the metal ice machine shield. shield was cleaned during inspection. ice machine shield must be cleaned at |
| 2017-10-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf paper towel dispsensor in the dish machine area was non-functional at time of inspection. paper towel dispensor was repaired during inspection. paper towels or a |
| 2017-06-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed wash bucket stored in the dish machine area handsink. keep all handsinks accessible for handwashing at all times. |
| 2017-06-29 |
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 snapper served non- heat treated in ceviche. facility could not provide records of parasite destruction upon request. |
| 2017-06-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed pink debris accumulation on the ice machine shield. ensure that the ice machine is cleaned regularly to prevent accumulation. |
| 2017-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker debris on several non-stacked pans in the clean dish area. ensure that all stickers are removed during the wash/rinse/sanitize process. rem |
| 2017-06-29 |
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. observed dish machine area ceiling with a large black res |
| 2017-06-29 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on multiple reach in prep units. one unit was repaired with blue tape. ensure that proper repairs are done. |
| 2017-03-31 |
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 hole in the wall past the rear area freezers/upright coolers. observed slight |
| 2017-03-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed plastic pan with sticker debris/paper residue on the exterior. debris must be removed during the wash/rinse/sanitize process. |
| 2017-03-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple metal pans wet stacked at time of inspection. |
| 2017-03-31 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed both restroom handsinks failing to reach 100f. ehs will return by 4/10/17 to verify 100f hot water at these handsinks.5-205.11 maintain access to handsinks. handsinks may only be used for ha |
| 2016-12-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat 3 pts- observed meat and potato slicer's used in the morning, stored clean, and heavily soiled with dried food debris. also, observed some stacked clea |
| 2016-12-22 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf 0pts- observed no paper towels at two handsinks. cdi- pic provided towels. |
| 2016-12-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p 1.5 pts- observed cut lettuce and cooked duck both above 45f in the flip top prep units. cdi- pic voluntarily discarded. |
| 2016-12-22 |
25 |
3-302.14 protection from unapproved additives - p 0pts- observed a large 1 pound container of instacure, in the dry storage, through office. pic could not provide recipe for product. cdi- pic voluntarily discarded item. |
| 2016-12-22 |
45 |
4-501.11 maintain equipment in good repair. 1pt repeat- observed several gaskets in need of repair or replacement due to torn gaskets on the front prep line coolers. |
| 2016-12-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. gaskets in need of cleaning throughout facility due to food residue build up. front prep line specifically. |
| 2016-08-26 |
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 walls near prep line soiled with food debris . |
| 2016-08-26 |
45 |
4-501.11 maintain equipment in good repair. low boy refrigerator on front line gaskets in need of replacement. -0 points- |
| 2016-08-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed seared tuna on both lunch and dinner menus missing reminder linking product to consumer advisory. 10 da |
| 2016-08-26 |
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 milk with no date labels after opening and observed rabbit with only frozen date no thaw date. 3-501.18 discard the food requirin |
| 2016-08-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans stored as clean with food debris . cdi removed to dishwasher to be recleaned. |
| 2016-05-24 |
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 lobster stock cooling at rate of .22 degrees per minute see temperature chart . should be cooled at rate of .54 degrees p |
| 2016-05-24 |
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 observed lobster stock cooling in ice bath in plastic container recommend moving t |
| 2016-05-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous pans stored as clean with food debris. cdi took to dishwasher to rewash.4-602.11 clean the equipment and utensils used with nontcs foods as |
| 2016-05-24 |
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 room temperature water container. -0 points- |
| 2016-05-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed goat cheese, mortadella, salami, and spring mix in reach in above 45 degrees reach in not functioning properly. cdi moved products to walk in to cool. -0 points- |
| 2016-05-24 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed portable cutting boards in need of replacement or resurfacing. |
| 2016-05-24 |
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 wall in dish area with buildup of mold . |
| 2016-05-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2016-02-26 |
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 drainboard in dishroom needs to be recaulked to wall. |
| 2016-02-26 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets in need of replacement. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards in need of replacement or resurfacing. |
| 2016-02-26 |
21 |
l3-501.18 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 veal, commercial creme fresh and ricotta cheese held greater than 7 days . cdi discarded |
| 2016-02-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee washing plastic dish in handwash sink. 6-301.14 post a handwash sign at each handsink. observed no handwash signs throughout the kitchen. cdi prov |
| 2016-02-26 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed no employee health policy could be provided and pic could not provide required information from health policy. cdi p |
| 2015-12-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed salmon that is cold smoked that is not asterisked on menu. verification required. |
| 2015-12-14 |
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 handle chicken, arugula and peppers with bare hands. cdi food discarded and chicken cooked to ove |
| 2015-12-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed sanitizer bucket and bottles stored in sink and employee rinsing utensil inside of sink, and observed dish handsink with pure hot water that prevents handwashi |
| 2015-12-14 |
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 no letters for undercooked salmon. cdi letters provided.3-203.12 retain tag on the bag of shellstock until empty. rec |
| 2015-12-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed ceviche stored over rte food in reach in. cdi item relocated. repeat. |
| 2015-12-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed blanched fries and butter on counter at 69f and 94f. cdi fries cooked immediately. |
| 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. observed handles inside of food and scoops or containers without handles stored |
| 2015-12-14 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf. observed facility with sous vide onions and vacuum packaged braised pork in facility. cdi items discarded. |
| 2015-12-14 |
4 |
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 handle chicken, arugula and peppers with bare hands. cdi food discarded and chicken cooked to ove |
| 2015-12-14 |
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 back dish area caulking wearing away. |
| 2015-12-14 |
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 spring mix, mortadella, and salami held past 7 days. cdi items discarded. repeat. 3-501.17 date |
| 2015-08-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks and personal items stored on prep surfaces and comingled with food for the facility in reach in and walk in units. cdi items moved. |
| 2015-08-13 |
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 handle bread with bare hands. cdi bread voluntarily discarded. |
| 2015-08-13 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic without proof of ansi accredited food certification. |
| 2015-08-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw tuna stored over rte food. cdi item relocated. |
| 2015-08-13 |
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 salami, ricotta salatta, compound butter, feta, half and half, milk, and butter balls not dated. cdi items dated. repeat. 3-501.18 |
| 2015-08-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers pf. observed orange cleaner, bleach, sanitizer, degreaser not dated. cdi bottles labeled. |
| 2015-08-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed dish machine at 0ppm. cdi machine primed and went up to 50ppm.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed wine glasses and p |
| 2015-04-09 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf. observed no soap at dish and bar handsinks. cdi soap provided. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed bar hand sink without paper t |
| 2015-04-09 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p. observed no backflow preventer on can wash hose used for chemicals. verification required. |
| 2015-04-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes wet stacked. |
| 2015-04-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in facility. |
| 2015-04-09 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf. observed facility with vacuum packaged meatballs and cooked rabbit without documentation. cdi items discarded. |
| 2015-04-09 |
27 |
3-502.11 obtain a variance for specialized processes.-pf. observed cooked rabbit and raw meatballs vacuum packaged in facility without prior approval. cdi items discarded. |
| 2015-04-09 |
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 truffle butter, tomatoes, mushrooms, rillets, sotissincere cheese, rocherie cheese, braduro cheese, spinach and garlic not dated. |
| 2015-04-09 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employee change gloves without handwashing. cdi hands washed gloves changed. repeat. |
| 2015-04-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks on prep table and in prep drawer with food, and uncovered employee drinks in kitchen. |
| 2014-11-20 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminde |
| 2014-11-20 |
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 facility with butter, half and half, milk, ham, brussel sprouts, proscuitto, ricotta selata, and tellagio not dated. cdi items dat |
| 2014-11-20 |
25 |
3-202.12 additives - p. food addtives that are not gras (generally regarded as safe) shall have approval before use. observed unopened container of instacure in facility that they stated would be used in a pate. instructed facility to remove product and f |
| 2014-11-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed ice machine, slicer, and metal container soiled with debris. cdi ice machine cleaned other items sent to be cleaned.4-501.114 manual and mechanical w |
| 2014-11-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed mushrooms, containers of butter, ricotta cheese, cream cheese, sliced ham, turkey, cooked spinach, roasted tomatoes, cooked potatoes sitting inside of another hotel pan in prep |
| 2014-11-20 |
26 |
7-102.11 common name-working containers - pf. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed 3 unlabeled chemical bottles. cdi items labeled. |
| 2014-11-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed two handsinks without paper towels. cdi paper towels provided. 6-301.14 post a handwash sign at each handsink. observed no handwashing signs at any hands |
| 2014-11-20 |
46 |
4-204.113 warewashing machine, data plate operation specifications - c. observed facility without a data plate for kitchen dish machine. |
| 2014-11-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed utensil storage bins, blender base, and robo coup base soiled with food debris. |
| 2014-11-20 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed facility without covered trash bin in womens bathroom. |
| 2014-11-20 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks..observed hand sinks without trash bins. |
| 2014-11-20 |
45 |
4-501.11 maintain equipment in good repair. observed cracked stand up mixer in facility. |
| 2014-11-20 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed facility put on gloves without hand washing. cdi hands washed gloves changed. |