| Violation Date |
Code |
Description |
| 2018-11-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet cloth on kitchen surface |
| 2018-11-30 |
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 : found slaw in prep top 57 f. same batch containers in walk-in were 48 f. do not c |
| 2018-11-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p: observed low temp dish machine at bar not sanitizing. cdi- tech arrived while on site and effectively serviced machine so it began sanitizing correctly. |
| 2018-11-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: found raw shell eggs stored over grits in walk-in. cdi- grits moved to upper shelf. did not escalate due to violation referred to one item. |
| 2018-11-30 |
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: found oyster and clam tags not bearing date of sale by facility. ver |
| 2018-07-27 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. found unlabeled bottles of cooking oils. repeat. |
| 2018-07-27 |
33 |
3-501.13 use approved thawing methods. found squid thawing in running water of 80 f. |
| 2018-07-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: observed no consumer advisory on bar menu for oyster shooters. no consumer advisory for one item food menu contai |
| 2018-07-27 |
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: found many items held past seven day maximum. remember date marking begins with date of initial prep as |
| 2018-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: foccaccia bread topped with roasted shallots being kept at room temperature. cdi- discarded foccaccia voluntarily. keep the foccaccia refrigerated or have product assessment done to est |
| 2018-07-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: found raw shell eggs stored over clams that are potentially served raw per order. cdi- items reversed on shelves. |
| 2018-06-18 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf no pic that was serve safe certified was onsite during the inspection. |
| 2018-06-18 |
8 |
6-301.14 post a hand wash sign at each handsink. observed hand sink adjacent to the drink machine missing a hand washing sign. cdi- ehs left a hand wash sign onsite. |
| 2018-06-18 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw eggs being stored directly beside and over ready to eat foods in the refrigerator drawer. cdi- pic removed raw eggs from over ready to eat foods. repeat |
| 2018-06-18 |
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 date marking was missing on heat treated tomatoe juice and some housemade sauces in the walk in cooler. cdi- pic voluntairly discarded this |
| 2018-06-18 |
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 that lacked the disclaimer and reminder for undercooked and raw foods served in the facility. |
| 2018-06-18 |
37 |
3-305.11 food storage-preventing contamination from the premises - c observed boxed lemons located on the floor near the can wash. cdi- pic elevatged box of lemons. |
| 2018-06-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in prep area around food. |
| 2018-06-18 |
46 |
4-501.16 warewashing sinks, use limitation - c observed food thawing in the same sink as soiled dishes. ensure that 3 comp sinks are wash, rinsed and sanitized prior to proceeding with other activites involving the same sink. |
| 2018-06-18 |
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 several containers of working ingredients lacking labels. |
| 2018-02-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed both ice machines with black and brown debris. |
| 2018-02-19 |
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.-pobserved employee handle lemon with bare hands and employee cut butter with bare hands for use later in the evening. |
| 2018-02-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved bar handsink blocked with bottles and utensils. cdi items moved. 6-301.14 post a handwash sign at each handsink. observed no handwash signs at handsinks on front |
| 2018-02-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shucked oysters stored above saurkraut and raw quail eggs above lard. cdi items relocated. |
| 2018-02-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved asterisks needed to be added to scallops, and quail eggs on dinner menu, hang over burger, maple braised b |
| 2018-02-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved butter, kale, and truffle butter chocolate spread not dated. cdi items dated or discarded. repeat. verification. 3-501.18 discard th |
| 2018-02-19 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed employees making house made yogurt and holding making saurkraut that was held since 11.16. told facility this would require a variance and they must st |
| 2018-02-19 |
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 shrimp broth that was cooling in a closed plastic container. cdi container |
| 2018-02-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees handling food without wearing a hair restraint. repeat. |
| 2018-02-19 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfobserved facility with quat strips that were unable to check concentration levels. verification required. |
| 2017-08-25 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c employee closed beverages stored co-mingled throughout facility. provide approved storage for employee items. |
| 2017-08-25 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. coffee filters stored completely out on units, boxes of plastic containers stored on the floor in the back area. correct storage of all. |
| 2017-08-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee' |
| 2017-08-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. one box of individually canned coconut milk stored on the floor. pic advised that they in date, and they may donate them. pic was advised |
| 2017-08-25 |
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 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is inc |
| 2017-08-25 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. containers being sanitized in 3 comp sink. container |
| 2017-04-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer and food processor blades with debris on the underside of blade that had been stored as clean. cdi: both items were pointed out and sent |
| 2017-04-17 |
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 several small quart containers of food in walk in cooler with dates ranging from 03/11 to 04/03 |
| 2017-04-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabelled bottle of degreaser in can wash area. cdi: bottle was labelled as degreaser. |
| 2017-04-17 |
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 observed pork bellies cooling in under counter cooler in densely stacked, tightly c |
| 2017-04-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some wet stacked plastic quart containers on drying shelf at warewashing area. |
| 2017-04-17 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on far right prep cooler on cook line. |
| 2017-04-17 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed that wash temp gauge on dishmachine in the back was not moving past 110 during the wash process. pic stated that maitenence had been out recently and thay they would call again |
| 2017-04-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two sanitizer buckets (one at bar area and one on cook line) reading less than 100 ppm sanitizer. cdi: both buckets were changed out with sanitizer from 3 compartment sink reading a |
| 2017-01-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. two employee's actively preparing foods and cleaning utensils with no hair restraint on. provide hair restraints as require |
| 2017-01-11 |
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. quart container with some cream but |
| 2017-01-11 |
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. spinach puree dated 12/30, cooked mustard greens dated 12/30 in cooling units. food items past approved |
| 2017-01-11 |
12 |
3-202.18 obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -pf. some stored 90 day tags for oysters received from rappahanhock river oyster supplier with handwritten harvest date on tags. pic a |
| 2017-01-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. opened employee beverage and employee water bottle stored on expedite table that is also over cooling drawer units at front service prep and service area. cdi- chef jim |
| 2016-10-07 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. chef only had dial thermometer with sensory area located near the upper portion of the thermometer. facility has multiple thin mas |
| 2016-10-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold build up on upper walls of under counter ice bin at bar. cdi- pic jessica opperman had cleaned.general comment: 3 comp sink with sanitizer basin fill |
| 2016-10-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. most employee's in facility preparing foods and/ or washing utensils with no hair restraint or beard guards on. both chef a |
| 2016-10-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. debris build up in gaskets of under counter freezers. cleaning is needed. |
| 2016-10-07 |
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. single service bowls used as scoops and stored in dried seasonings. cdi- verbal c |
| 2016-07-25 |
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. one container of slaw dated marked 7/17 stored in prep cooler at the line. cdi- chef voluntarily discard |
| 2016-07-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee personal beverages stored co-mingled with facility items in prep area. cdi- chef jim removed. .5pt |
| 2016-07-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris on top of dish machine; dried debris and residue on prep cooler gaskets. cleaning is needed. .5pt |
| 2016-07-25 |
45 |
4-501.11 maintain equipment in good repair. two torn prep cooler gaskets. replace. 0pt |
| 2016-07-25 |
43 |
4-502.13 single-use and single-service articles may not be reused. clear single use containers not rated for re-use observed to be drying at 3 comp sink area. chef was advised single service items may not be washed and re-used. - 0pts |
| 2016-07-25 |
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. in use utensils stored in water at 109f on prep area. cdi- chef removed. .5pts; |
| 2016-07-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee preparing food and utensil washing not wearing hair restraint. chef prepared meal with out wearing hair restra |
| 2016-07-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. containers of grits and canned food items stored on floor at back dry storage area. remove and discontinue storing items on the floor. 1pt |
| 2016-07-25 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. two small containers of salt; salt and pepper, and container of oil not labeled. all other items labeled. much improvement observe |
| 2016-07-25 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf. corn being shucked and placed in container to be prepared for later. chef jim advised that corn would be roasted later today. employee handling corn with bare |
| 2016-04-13 |
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. pic jessica opperman was able to provide documentation/ letter from supplier as to parasite destruction, but letter does not in |
| 2016-04-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. quat sanitizer in 3 comp sink and bucket at 0ppm. cdi- chef tobias padovano corrected; replaced concentrate bag at dispenser. |
| 2016-04-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. multiple dry mixes, dry seasoning, and oils through not labeled. cdi- verbal correction to label all. |
| 2016-04-13 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. female employee not wearing hair restraint while preparing food, two male employee's not wearing beard guards while prepari |
| 2016-04-13 |
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. in use utensil as cookl ine area stored in room temperature water, bowl used as |
| 2016-04-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. more than three stacks of plastic containers stacked tightly together while still wet. cdi- containers separated.servsafe for jessica opperman and molly poe expires 4/30/2020 |
| 2016-04-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth used as lining under cutting board. cdi- verbal correction to remove cloth. |
| 2016-02-11 |
27 |
3-502.11 obtain a variance for specialized processes.-pf observed pink curing salt on spice shelf. cdi-pic states this item was left behind by the previous chef and it is not being used. pic discarded. |
| 2016-02-11 |
33 |
am 3-501.13 use approved thawing methods. observed shrimp thawing in standing water. cdi-pic drained water and provided a sufficient water flow as required. |
| 2016-02-11 |
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 several items past their expiration date - blackeyed peas, hammocks, chicken thighs, potat |
| 2016-02-11 |
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 several squeeze bottles of sauces and oils not labeled as required. cdi- pic labeled. |
| 2015-10-14 |
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 ceviche made with raw cobia had no associated letter of parasite destruction. cdi - ceviche voluntarily discarded. vr |
| 2015-10-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observed a flat of eggs stored in the walk in cooler above clams and ready to eat foods. cdi - eggs moved to proper location. |
| 2015-10-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed bar glasswasher not dispensing sanitizer. cdi - items sent to main machine to be washed rinsed and sanitized. vr - will return next week to ensure repair. |
| 2015-10-14 |
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 several items past their expiration date - ricotta x2 10/6, pimento cheese x2 9/25, cooked tu |
| 2015-10-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed lunch and dinner menus with some asterisks omitted. cdi - gm added disclosure asterisks to ceviche and r |
| 2015-10-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp wiping cloth on one counter before service began. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sani buckets stored on floor. |
| 2015-10-14 |
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 softened butter sitting on |
| 2015-04-22 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed washed and prepped foods on display at abr not shielded from patrons. cdi- removed behind bar |
| 2015-04-22 |
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 cooling in high volume, covered plastic container in walk in |
| 2015-04-22 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf facility has not submitted variance application. cdi - voluntarily discontinued process |
| 2015-04-22 |
27 |
3-502.11 obtain a variance for specialized processes.-pf observed facility making making fresh cheese, creme fresh and pickling mushrooms for the purpose of preservation without an approved variance from nc. cdi- voluntarily discontinued. |
| 2015-04-22 |
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 multiple cooked tcs foods in prep units not date marked. vr 3-501.18 discard the food requiring date labels once time/temperature w |
| 2015-04-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed goat cheese, shrimp salad, pimento cheese, butter, and meringue drops stored above 50 f. cdi- placed on temporary tphc |
| 2015-04-22 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed failure to reach 145 f on one of two pork chops not ordered undercooked. cdi- placed back on heat and heated over 145 f |
| 2015-04-22 |
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 facility has no parasite documentation. vr 3-202.18 obtain shellstock in containers bearing source identification tags |
| 2015-04-22 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no hand soap at one hand sink. cdi- restocked 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no hand towels at another hand sink. cd |
| 2015-04-22 |
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 chef bar hand cheese onto finished plate, bartender place lemon on glass with bare hand and fooe employee b |
| 2015-04-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages storedprep surface and on hand sink. cdi- removed repeat |
| 2015-03-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bottle of window cleaner stored with customer items at bar area. pic removed. |
| 2015-03-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory on menu currently given to customers. facility has a correct menu with consumer advi |
| 2015-03-19 |
37 |
general comment- 3-307.11 protect food from contamination sources not specifically noted by code. observed dry goods throughout not in sealed containers. ensure sealed to protect from contamination. |
| 2015-03-19 |
7 |
general comment- 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 lean toward to touch lettuce with bare hand. inspector caught and instructed not |
| 2015-03-19 |
46 |
general comment- 4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no chlorine test strips for dish machine at bar. test strips needed. |
| 2015-03-19 |
39 |
general comment- 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet rags stored under cutting boards. |
| 2015-03-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink in glass stored on prep surface with beverage machine and hand sink in back of house. drink removed. |