| Violation Date |
Code |
Description |
| 2019-01-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed ham sauce at 44f. educated on 41f. |
| 2018-12-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinking on cook line with open container of water. pic directed employee to discard-employee complied. -0pts- |
| 2018-12-26 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed numerous employees change gloves without washing hands. advised pics and employees continued throughout inspection. revisited with pic and pic directed employees to wash hands. |
| 2018-12-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed both the bar and kitchen dish machine at 0ppm. service provider arrived during inspection and corrected issues. -repeat- -3pts- |
| 2018-12-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tomato sauce on surface at 130f. it had been removed from heat during busy period. reheated sauce to 190+f on stovetop. observed grits holding 128f on stovetop. staff used for |
| 2018-12-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous foods above 45f. see temp chart. items were all placed in walkin cooler or ice bath to rapidly chill. -repeat- -3pts- return visit required |
| 2018-12-26 |
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 butter at middle station was not lab |
| 2018-12-26 |
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. -pobserved employee cutting/prepping dill with bare hands. stopped. employee was directed to wash hands and don gloves |
| 2018-12-26 |
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 observed weekly thermometer calibration log not filled out for entire month of december. observed |
| 2018-12-26 |
30 |
8-103.11 documentation of proposed variance and justification - pf no varaince approval letter was on site. copy was provided for facility. -0pts- |
| 2018-12-26 |
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 numerous bottles of sauces unlabeled. -0pts- |
| 2018-12-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed employee in kitchen in need of a beard guard. -0pts- |
| 2018-12-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of chlorine without label at dish wash station. labeled. -0pts- |
| 2018-09-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees wearing watches and bracelet during food prep. |
| 2018-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved shrimp in flip top unit that was 51f. pic stated that the shrimp was prepped this morning and placed in the walk in cooler to be cooled down before bringing to flip top unit. foo |
| 2018-09-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved dish machine testing at 0 ppm chlorine and the sanitizer bottle empty. cdi- the chlorine bucket was replaced and machine primed. |
| 2018-09-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pin walk in cooler observed vaccumm packages of cooked buffalo chicken dip being stored directly next to raw seafood.cdi- pic removed the chicken dip to be stored elsewhere.*general comment* |
| 2018-09-25 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed food employee packaging cooked bread with bare hands.cdi- the employee had a choice to immediately reheat the bread to 165f and to make breadcrumbs out |
| 2018-04-18 |
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 grits in a covered container that was at 49f from the night before. cdi item discarded. repeat. |
| 2018-04-18 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee handle raw beef then change gloves then handle buns and employee take fries upstairs to walk in and come back in kitchen to continue food prep without handwashing. cdi |
| 2018-04-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tomatoe sauce, bolognaise, cheddar cheese, and guyere in prep top in an ice bath and holding above 45f. taziki sauce and mixed chopped cheese containers stored above chill line i |
| 2018-04-18 |
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/pfobserved facility not recording cooking temperatures for vacuum packaged products. verification requ |
| 2018-04-18 |
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 cooked shrimp, sliced ham, greek goddess sauce, and cole slaw that was por |
| 2018-02-07 |
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 potato salad cooling in walk in top shelf while covered. cdi item vented f |
| 2018-02-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved soft boiled egg that was stored above chill line at 47f, bolo and arugula stored in prep top above 45f. cdi items placed in walk in for cooling. |
| 2018-02-07 |
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 duck stock at 49f and cauliflower soup at 53f in the center after cooling overnight. items have not been used for the day an |
| 2018-02-07 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed containers of pastas that are frozen in reach in that are left uncovered. repeat. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobs |
| 2018-02-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved downstairs handsink blocked by cart. cdi cart moved. |
| 2018-02-07 |
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.-pobserved employees handle blanched frites, handling parsley, and black trumpets with bare hands. cdi food items handl |
| 2018-02-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on prep top and family meal items stored with foods for facility in reach in and walk in unit. suggest facility designate one area to stor |
| 2017-11-09 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several small containers of pasta stored frozen but uncovered in kitchen freezer for purposes of saving space. |
| 2017-11-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled salad spinner and soiled metal bowl stored as clean. cdi - both sent back to dishroom for processing. |
| 2017-11-09 |
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 one package of cream cheese and one bucket of feta cheese without date marks. both were opened by chef yesterday. cdi - allowed to |
| 2017-11-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed a red bucket of sanitizer with label worn away.cdi - bucket relabeled. |
| 2017-11-09 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed small tabletop fryer labeled for household use only in kitchen. pic plans to remove it. |
| 2017-11-09 |
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 working containers of salt, pepper, and vinegar unlabeled. |
| 2017-11-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet nested metal bowls. observed salad spinner cleaned and stored closed and wet. |
| 2017-11-09 |
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 training log and one part of cooling log for approved haccp/variance not filled in correc |
| 2017-04-28 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. observed several boxes of unwashed produce stored above ready to eat foods in walk in cooler. vr - verification required. will return next week to observe corrective action. |
| 2017-04-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed several soiled knives stored as clean in knife holder. observed minor debris left behind on slicer after cleaning. cdi - all sent to dish to be repro |
| 2017-04-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed two large pans and a large salad spinner wet nested. |
| 2017-04-28 |
45 |
4-301.12(b) - sink compartments in manual warewashing sinks shall be large enough to immerse the largest utensil or an alternate warewashing machine may be used. observed one very large stockpot which won't fit in either the sink or the dish machine.cdi - |
| 2016-12-21 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on cold drawer. |
| 2016-09-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth stored in green bucket of soapy water. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed 2 sanitizer buckets stored on the floor |
| 2016-09-29 |
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 3 rop packages of gizzards and 1 rop package of truffles in freezer. packages were not la |
| 2016-09-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of bleach in dish room. cdi - bottle was labeled properly. |
| 2016-09-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed several items in prep coolers which were holding above 45f. items had been recently portioned. other items in same coolers were at or below 45f. cdi - items which had warmed up |
| 2016-06-02 |
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. observed dusty vent cover above lockers and glassware nea |
| 2016-06-02 |
45 |
4-501.11 maintain equipment in good repair. observed several cold drawer gaskets split. |
| 2016-06-02 |
34 |
4-502.11(b) provide accurately calibrated thermometers. -pf observed one of the digital thermometers was measuring 4f too low. other thermometer was calibrated properly. cdi - pic removed damaged thermometer from service. |
| 2016-06-02 |
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. found container of softened butter |
| 2016-06-02 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed breaded soft boiled shell eggs in walk in cooler on tray. pic stated that they were boiled for three minutes, shocked |
| 2016-06-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled equipment stored as clean - slicer, can opener blade, blade of food processor. cdi - all removed for thorough cleaning during inspection befor |
| 2016-01-19 |
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 employee washing dishes and starting to unload clean dishes af |
| 2016-01-19 |
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 in kitchen using bare hands to hold blood oranges while using knife in other hand to cut off rind |
| 2016-01-19 |
23 |
) 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed menu on computer screen, ready for printing tonight. consumer advisory was lacking the disclosure foot |
| 2016-01-19 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed no variance application has been submitted to the state for approval of dehydration. observed dehydrated items from last inspection were still present |
| 2016-01-19 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted and approved as part of a variance or local approval. maintain records as required.-p/pf. observed records for cryovacing were lacking the weekly review and initialing by the pic. observe |
| 2015-09-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed tuna and sirloin on menu not disclosed as being offered raw or undercooked. cdi - menu corrected during |
| 2015-09-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed main floor hand sink near ice machine being used as a dump sink, even thought there is a sign posted that it is not a dump sink.6-301.14 post a handwash sign a |
| 2015-09-09 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed pan in walk in cooler holding molded queso fresco with no date mark. pic said it was a sample left by a representative. cdi - voluntarily discarded. |
| 2015-09-09 |
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 date of last use not recorded on mussel tags. vr - verifica |
| 2015-09-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed a few soiled items stored as clean - plate, immersion mixer, bowl. cdi - returned to be w/r/s.4-602.11 clean the equipment and utensils used with non |
| 2015-09-09 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken bones partially cooked and stored in the walk in cooler. pic states that breasts are removed during cooking and |
| 2015-09-09 |
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 no date marking on some items prepared by pic last night - aioli, cut lettuce, tapanade, queso fresco, cooked beans.cdi - all date |
| 2015-09-09 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf. observed several cans of raid! insect spray stored with chemicals. cdi - pic moved them to outdoor storage |
| 2015-09-09 |
45 |
4-501.11 maintain equipment in good repair. observed one split gasket at a prep cooler. |
| 2015-09-09 |
30 |
.8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed no variance application has been submitted to the state for approval of fermentation and dehydration. cdi - pic directed to discontinue the processes |
| 2015-09-09 |
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 few containers of cole slaw cooling while covered. they had been prepare |
| 2015-09-09 |
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 working containers unlabeled - spices, oil, water. cdi - labeled. |
| 2015-09-09 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. use them for wiping spills on plates and no other purpose. observed clean cotton balls were being dampened and used for plate edge wiping. pic directed to switch to clean dry cloths. |
| 2015-09-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed some sealed employee food stored above customer food. cdi - moved. |
| 2015-09-09 |
27 |
8-201.13 submit a properly prepared haccp plan to the variance committee or local regulatory authority as required. observed no haccp plan submitted for fermentation of cream in producing cultured butter, buttermilk and for dehydrating tcs foods in a hea |
| 2015-03-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed rice and artichokes at 50f in the top area of the prep cooler. items were cooked less than two hours prior to inspection and were pulled, put on a sheet tray and put into the |
| 2015-03-19 |
45 |
4-501.11 maintain equipment in good repair. observed second floor sink used to fill water pitchers missing the handles. handles were on order, they were missing from original order.4-205.10 ensure equipment other than toasters, mixers, microwaves, water |
| 2015-03-19 |
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 electric hand mixer and utensils stored in containers of standing wat |
| 2015-03-19 |
27 |
8-201.14 provide all contents of a haccp plan as required. -pf observed reduced oxygen packaging (rop) of raw and cooked meat. reduced oxygen packaged items may not be served to customers. discontinue until haccp plan is approved. also, only raw meats |
| 2015-03-19 |
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 provide written procedures for tphc |
| 2015-03-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed kitchen handsink used as a dipper well with the hot water running into a container with a utensil stored in the hot water. also noted ice dumped into the wait |