| Violation Date |
Code |
Description |
| 2018-11-06 |
54 |
6-303.11 intensity-lighting - c facility was cooking with hood system lights off. ensure that lighting is at least 50ftcd while cooking is in progress. . -.5 points. |
| 2018-11-06 |
39 |
3-304.14 wiping cloths, use limitation - c observed employee drying cleaned dishes with a towel/cloth. dishes are to air dry and not be dried with cloth like material. -.5 points. |
| 2018-11-06 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door leading outside from the prep kitchen that allowed for spacing in the top portions of the screen door. this can allow entry for insects. replace or repair doo |
| 2018-11-06 |
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 cooked ocotocpus and beans stored in the cold hold flip top unit lacking date marks. these items were said to be in refrigeration s |
| 2018-11-06 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p chlorine dish machine was dispensing at 0 ppm when checked. quat was registering low when checked with pic strips, quat sanitizer |
| 2018-11-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for hand washing .-pf observed 2 water pitchers inside of hand sink in bar area. cdi- water pitchers were removed. -0 point. |
| 2018-03-02 |
45 |
4-501.11 maintain equipment in good repair. observed out of service espresso machine in the bar. -0- |
| 2018-03-02 |
42 |
4-904.13 preset tableware - c preset tableware shall be protected from contamination, taken from service when customer is seated or bring clean tableware to customer when seated. observed preset tables with utensils, saucers and glasses exposed to cross-c |
| 2018-03-02 |
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 on rolling cart with food contact surfaces facing up. -. |
| 2017-11-08 |
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 buildup on the carpeting around the h'ordeuvres |
| 2017-11-08 |
45 |
4-501.11 maintain equipment in good repair. observed loose handle on the reach in to the left when facing the cook line. -0- |
| 2017-11-08 |
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 on rolling |
| 2017-11-08 |
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 observed no date marking on artichoke hearts, casatica semi-soft cheese and other tcs foods in the reach in coolers without date marking. cd |
| 2017-08-16 |
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 food employee wash hands for less than 10 seconds and did not use soap. cdi - hands re-w |
| 2017-08-16 |
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 roasted potatoes cooling at room temperature at 98f. cdi- pic used potatoe |
| 2017-08-16 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed paper towels stored under the sink drain in the women's restroom. -1- repeat |
| 2017-06-07 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed paper towels and toilet paper stored under sink drain in women's restroom. -.5- repeat |
| 2017-06-07 |
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 unlabeled working containers of oil on the prep table at the beginning of the inspection. -0- |
| 2017-06-07 |
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 freshly made aoili cooling in prep with lid in place. cdi - pic vented lid |
| 2017-06-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked by metal pan for the whole inspection to thwe far right of the cook line. cdi - pic moved pan and reminded employees not to block handsinks. -1 |
| 2017-02-21 |
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 dust buildup on the vent by the back door. clean |
| 2017-02-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed condenser fan in the middle reach in with dust buildup. clean. -0- |
| 2017-02-21 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed toilet paper and napkins stored under the drain lines in the restrooms. separate these from the drain lines. -0- |
| 2017-02-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw duck and lamb stored over rte cream and vegetables. cdi - storage order reversed. -1.5- |
| 2017-02-21 |
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 six shellstock tags hanging on peg in front of baggie full o |
| 2017-02-21 |
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 ands. -p observed food employee clean hands and turn off knobs without using a barrier. cdi - instructed emp |
| 2016-11-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed new employee attempt to fill pot in handsink to the right of the cook line. cdi - pic instructed employee to use 3-comp snk to fill containers. -0- |
| 2016-11-09 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed pure bleach stored on the drain board of the 3-compartment sink. cdi - pic moved to a lower shelf. -1- |
| 2016-11-09 |
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 unlabeled small reuseable bowls without the name of the spice on the outside. label these with the common name of the food |
| 2016-11-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory present on the menu without an item with a asterisk (*) designating it as undercooked o |
| 2016-11-09 |
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 dust buildup on vent by the back door. clean. -0 |
| 2016-11-09 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cleaned spoons on drying shelf in rack with eating portion facing up. invert these to avoid contaminating the food contact surface. -0- |
| 2016-07-19 |
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 unlabeled ready-to-eat burata cheese in the flip top without a label and other rte foods in the flip top and prep unit wi |
| 2016-07-19 |
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 cooked foods at room temperature cooling at 84f for one hour. cdi - foods |
| 2016-07-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed burata cheese and cooked vegetables from saturday without date marking in the flip top. cdi - date mark placed on these. -3- repeat |
| 2016-07-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- |
| 2016-05-19 |
54 |
6-202.11 light bulbs, protective shielding - c observed cracked pendant light cover in bar. light bulbs not shielded or shatterproof in bar. **6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, |
| 2016-05-19 |
26 |
7-102.11 common name-working containers - pf observed one spray bottle of sanitizer not labeled. cdi-bhottle labeled. **7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2016-05-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed roasted red peppers, milk, beef rogu, shrimp and brie type soft cheese not date marked. cdi-items not cooked today disposed of. **3- |
| 2016-05-19 |
12 |
3-203.12 shellstock, maintaining identification - pf observed shellfish tags not stored in chronological order. **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 |
| 2016-05-19 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed dirty spoons in hand sink upon entry. observed knife washed off in hand sink. hand sink is only for washing hands. utensils/knives shall go to dishmachine to be w/r/s. cdi thro |
| 2016-05-19 |
6 |
2-301.14 when to wash - p observed pic handle dirty dishes and not wash hands before returning to prep food. cdi- through verbal correction.2-301.12 cleaning procedure - p observed pic turning off water faucet with bare hands. turn off water with pape |
| 2016-01-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 0 ppm chlorine sanitizer in the dish machine. air pocket was purged and sanitizer still is not feeding through tube. cdi - repair technician en route to fix sanitizer, but vr required no |
| 2016-01-14 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed canned goods produced in the facility on shelf near 3-comp sink and in reach on cooler that have been heat sealed without a variance for this specializ |
| 2016-01-14 |
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 spices and other items in plastic tubes in prep cooler without labels. label these with the common name of the item. -0- |
| 2016-01-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease buildup on light covers in the hood system. clean. -.5- |
| 2015-11-07 |
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 one cracked ceiling tile in bar and one with a hole present in bar and another |
| 2015-11-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust buildup on vent near back entrance to kitchen. -0- |
| 2015-11-07 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed both restrooms with paper towels and toilet tissue stored under sink effluent line. cdi - employees relocated item |
| 2015-11-07 |
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 employee wash hands for 8 seconds. cdi - hands were rewashed. -2- |
| 2015-09-04 |
54 |
6-303.11 intensity-lighting - c observed low light over 4-comp sink in bar area. this is a transitional permit condition. all noncompliant transitional permit conditions need to be compliant no later than 09/16/2015. permit will not be extended or renewed |
| 2015-09-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee wiping cutting board dry with wiping cloth used to handle hot pans. let items air dry after cleaning and sanitizing. -.5- |
| 2015-09-04 |
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 in-use utensils in water at 118f. water refilled. 2nd temperature was 1 |
| 2015-09-04 |
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 risotto and meat sauce prepared one hour prior to beginning of inspection |
| 2015-09-04 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw fish. cdi - pic rearranged storage order by final cook temp. -1.5- |
| 2015-04-17 |
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 foods maintained at 42-45f may be kept for a maximum of 4 days. foods holding 41f or below may be hel |
| 2015-04-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed lamb on menu that is cooked to order. menu does not contain consumer advisory. menu changes frequently |
| 2015-04-17 |
45 |
4-501.11 maintain equipment in good repair. replace rusted shelves under prep table in kitchen (transitional item).provide splash guard between 3 compartment sink and food preparation sink. (transitional item)provide caulking for space between wall and b |
| 2015-04-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in prep unit and 3 door refrigeration unit holding at 45-47f. observed prep unit reading 51f upon arrival but decreased to 41f before leaving. observed large 3 |
| 2015-04-17 |
54 |
6-303.11 provide at least 20 ft candles of lighting above 4 compartment utensil sink at bar (transitional item). |
| 2015-04-17 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed quat test strips wet to point that they are unusable. obtain new strips. verification required. |
| 2015-04-17 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf employees had not been notified of reportable symptoms and illnesses. cdi by discussion with pic and employees. gave copy of |