| Violation Date |
Code |
Description |
| 2018-12-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed underside of mixer soiled with debris. |
| 2018-12-06 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee not wearing hair restraint while working with food. |
| 2018-12-06 |
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. -pfobserved fish set potatoes that were stored in prep top during cooling process, and |
| 2018-12-06 |
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 with 6 bags of pumpkin puree that was not labeled with date vaccum packaged. pumpk |
| 2018-12-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled bottle of cleaner and bleach not labeled. cdi items labeled and discarded. |
| 2018-12-06 |
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 mornay sauce, red fondue, brown butter, milk, and vacuum packaged products that were not date |
| 2018-12-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved blanched fries (49f), feta cheese crumbles (48f), butter (49f), and fish set (54f) in prep top holding above 45f. cdi items discarded fish set was prepped an hour before service |
| 2018-12-06 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed well done burger plated for service temping at 147-151f. cdi items placed back in oven to cook to 167f. observed facili |
| 2018-12-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved dough cutters, plates, bowls, dicer grate, and scoop soiled with food debris. cdi items moved to sink for cleaning. repeat.4-602.11 clean the equipment |
| 2018-12-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw ground beef stored above rte food. cdi items relocated. 3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved unwashed greens stored above washed produce. cd |
| 2018-12-06 |
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 employees wash hands for less than 15 seconds. cdi hands rewashed. 2-301.14 wash hands bef |
| 2018-12-06 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed no one on site with ansi accredited food certification. repeat. 2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met.observed no co |
| 2018-08-16 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed pic with food handler certificate. must have food protection manager certification. |
| 2018-08-16 |
4 |
2-401.11 eating, drinking, or using tobacco - c. employees shall eat and drink in designated areas.observed employees eating food while on cook line. |
| 2018-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved blanched fries, corn bisque sauce, hamhock stock, tomatoe juice, vegetable stock and vacuum packaged beef trims that were held over 45f. sauces were held in bottles and above chi |
| 2018-08-16 |
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 pickled cucumbers, roasted garlic puree, and mornay sauce not dated. cdi items dated. observe |
| 2018-08-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved slicer soiled with debris. cdi item broken down for cleaning. 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid con |
| 2018-08-16 |
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 vacuum packaged beef that was parcooked and cooled down. cdi items placed back in hot bath |
| 2018-08-16 |
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 of scoops stored in sugar and flour. |
| 2018-08-16 |
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 handsink in kitchen in need of recaulking. |
| 2018-08-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved eggs on brunch menu that stated any style not asterisked. verification required. repeat. |
| 2018-01-16 |
6 |
2-301.14 wash hands after activities that contaminate them.-pobserved employee handle raw shrimp, change gloves and continue to handle rte food without handwashing. cdi hands washed. |
| 2018-01-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no paper towels at bar handsink. cdi paper towels provided. |
| 2018-01-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved mushroom stock, bean stock, goat cheese, and butter sitting in prep unit and on counter above 45f. cdi cheese discarded, stocks cooled, and butter heated for hot holding. |
| 2018-01-16 |
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 cooked carrots, quinoa, goat cheese, proscuitto and anchovies that were held over 7 days. cdi |
| 2018-01-16 |
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. -pfobserved oyster tags from october to december that was not dated with |
| 2018-01-16 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed two dented cans that were stored with food items in good condition. cdi items relocated to be taken bac |
| 2018-01-16 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.observed 3 sanitizer buckets and a spray bottle with low concentration. cdi items refilled to 400ppm. |
| 2018-01-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved dinner and brunch menu needing characters to indicate food is undercooked and disclosure (these items are |
| 2017-07-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employee drink stored on shelving with clean stored dishes. cdi- pic moved drink to shelving where it could not possibly cause contamin |
| 2017-07-07 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - observed cloth under cutting board to decrease chance of board sliding while in use. needs to be replaced with something that i |
| 2017-07-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed box of raw chicken that was stored on the floor of walk-in cooler after delivery. cdi- pic relocated chicken to shelf. -0pt- |
| 2017-07-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for hand washing .-pf- observed sanitizer bucket stored in hand sink at bar. cdi- bucket was relocated to mini three compartment sink at the bar. repeat. -1pt- |
| 2017-04-28 |
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 observed cooked cilantro sauce stored without a date label for 3-4 days. cdi by disposal. 3-501.18 discard the food requiring date labels on |
| 2017-04-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a wiping cloth bucket stored inside the main bar handsink. cdi by removal. |
| 2017-04-28 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored on the top shelf of the walk in cooler, over ready to eat foods and with washed produce. cdi- removal process started while onsite. 3-302.11(a) separate raw |
| 2017-04-28 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed 3 dented cans of ketchup stored for service. cdi by separating to store in a designated area. |
| 2017-04-28 |
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 containers of salt and cornmeal. cdi by labeling. |
| 2017-04-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wiping cloth buckets stored at 50ppm (quat). cdi- by repreparing. |
| 2017-04-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic containers and |
| 2017-04-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. remove the sticker residues from the outsides of pans. |
| 2016-12-23 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the bar handsink. cdi- soap was provided from a bar cabinet. |
| 2016-12-23 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed a cook line employee use gloved hands to drink a personal drink and return to preparing food without changing gloves. cdi by instructing to change glo |
| 2016-12-23 |
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 an opened container of uav feta cheese dated 12/14, roasted red peppers from 12/15 and boiled |
| 2016-12-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed the posted new years eve special menu posted missing an asterisk indicated the torched tuna will contain |
| 2016-12-23 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed the dishmachine not meeting a final rinse temperature of 180f. the dishmachine was ran 5-6 times with a measured maximum plate surface temper |
| 2016-12-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a small amount of metal pans and plastic food container wet stacked. |
| 2016-12-23 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. dishmachine is currently not reaching a proper final rinse temperature of 180f, the guage reads 190f but surface temperature only reaches a max of 153f. according to the data plate the |
| 2016-12-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed the wiping cloth bucket in the bar measuring 0ppm quat. cdi by re-filling at 200ppm. |
| 2016-07-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed lids open to both dumpsters and grease trap. cdi by closing. |
| 2016-07-28 |
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 observed a deep continer of bagged noodles cooling at a rate of 1 min every half h |
| 2016-07-28 |
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 cooked pork belly stored from 7/21 (8 day hold), creme brulee with a 7/20 date (9 day hold), |
| 2016-07-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed metal pans stored as clean with food debris on air drying shelving. observed dried onion/food debris left on the dicer. observed food debris left on t |
| 2016-07-28 |
8 |
6-301.14 post a handwash sign at each handsink. observed one handwashing sign missing at the dish room handsink. cdi by providing. |
| 2016-05-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shelled eggs stored over ready to eat salami inside the walk in cooler. cdi by moving to the correct location. |
| 2016-05-20 |
27 |
8-201.13 submit a properly prepared haccp plan to the variance committee or local regulatory authority as required. observed in house canned creme brulee inside the walk in cooler. cdi by voluntary disposal. pic was unaware that this was a specialized pr |
| 2016-05-20 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf canning creme brulee would require a variance. cdi by voluntary disposal. |
| 2016-05-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed wait staff slicing bread at arrival with no hair restraint. |
| 2016-05-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the correct concentration in between uses. observed the bar sanitizer bucket used for wiping cloths at 0ppm. cdi by refilling at 0ppm. |
| 2016-02-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employees personal cell phone stored on shelving used to store clean utensils. |
| 2016-02-12 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed build up inside the ice scoop holder used to store the clean ice scoop. |
| 2016-02-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the correct concentration in between uses. observed wiping cloths in a bucket of sanitizer at 100-150ppm (manufacturers specifies 200ppm). cdi by repreparing at 200ppm. 3-304.14(e) store sanitizer cont |
| 2016-02-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tongs stored as clean with dried food debris. |
| 2015-12-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed several chemical spray bottles stored in the bar handsink. cdi by removing. 6-301.12 provide paper towels or approved alternative for hand drying at each handsi |
| 2015-12-01 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed in raw chicken livers in a ziploc bag stored over pig ears in the reach in freezer. cdi by moving to the correct location. |
| 2015-12-01 |
14 |
4-501.115 maintain sanitizer at the correct concentration-p. observed sanitizer dispensing into the 3 compartment sink at 0ppm due to an empty bottle. cdi by replacing the bottle to properly dispense at 200ppm. |
| 2015-12-01 |
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 stored longer than 7 days, including but not limited to: pickled vegetables (pic |
| 2015-12-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asterisk missing from the salmon tartare and various egg dishes (eggs benedict, fried eggs,etc). cdi by c |
| 2015-12-01 |
27 |
8-201.13 submit a properly prepared haccp plan to the variance committee or local regulatory authority as required. if the facility intends to store heat treated pickled vegetables, eggs, etc. a haccp plan will need to be submitted. cdi- according to the |
| 2015-12-01 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf using vinegar as an additive to extend the shelf life of heat treated vegetables will also require a variance to be submitted to the state. cdi- accoriding to t |
| 2015-07-06 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf asterisk missing on burger on lunch menu. return visit required. |
| 2015-07-06 |
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 milk, half n half, pasteurized egg product missing dates. added during inspection. 3-501.18 discard the food requiring date labels |
| 2015-07-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter and garlic oil sitting at room temperature. pic agreed to heat butter and hold at 135f and refrigerate the garlic oil. observed fries in top of prep unit at 58f. these ma |
| 2015-07-06 |
14 |
< 4-501.114 maintain sanitizer at correct concentrations. -p sanitizer bucket at bar had 0ppm quat. refilled to 200ppm quat. |
| 2015-07-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p in freezer, observed raw oysters stored over cooked ham hocks. ham hocks were also comingled with raw meats. rearranged. |
| 2015-07-06 |
2 |
. 2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p facility did not have a policy. left copy of both english and spanish policy. pic posted in employee area. |