| Violation Date |
Code |
Description |
| 2019-01-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed 2 food employees with beard but no beard restraint. |
| 2019-01-23 |
35 |
3-302.12 food storage containers identified with common name of food - c - observed 2 dry food spice ingredient containers not labeled by common name of food. |
| 2019-01-23 |
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 2 pans of rice, container of hot dogs, open package of pre-cooked andouille sausage, crab dip, |
| 2019-01-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed lobster meat overstacked above chill line in container along prep line. cdi, lobster overstacked voluntarily discarded by pi |
| 2019-01-23 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed dish machine not registering required chlorine sanitizer when tested. cdi, dishwasher primed while on-site and now prov |
| 2019-01-23 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw shucked oyster above ready to eat foods in low prep refrigerator. observed unwashed produce stored over ready to eat foods in walk in cooler. cdi, foods reloca |
| 2019-01-23 |
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 2 food employees turn faucet off with their bare hands after hand washing. cdi by instr |
| 2018-08-30 |
12 |
-203.12 shellstock, maintaining identification - pf - observed container of shellstock removed from container for service at bar but tag information was not transferred to container and was kept with original box. cdi, operator made copy of shellstock tag |
| 2018-08-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce such as carrot and cabbage stored over pre-cooked sausage. cdi, foods relocated for proper storage. |
| 2018-08-30 |
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 open package of hot dogs, open container of milk, cooked rice and quinoa not date marked. cdi, |
| 2018-08-30 |
23 |
general comment: 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed mahi offered on menu and identified with a consumer advisory. pic stated mahi was offe |
| 2018-08-30 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing under running water at prep sink but water at tap was at 83 degrees f. if using running water as method, ensure water is at 70 degrees f or below. |
| 2018-08-30 |
42 |
4-803.11 storage of soiled linens - c - observed soiled linen stored next to clean equipment on shelf next to warewashing area. |
| 2018-08-30 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 2 lights ount under hood ventilation system. observed low mount freezer with tape on door not working. repair / remove if no longer necessary to the food establishment. observed temperatu |
| 2018-08-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease and residue accumulating inside fryer unit doors and between cooking equipment. |
| 2018-08-30 |
54 |
4-204.11 ventilation hood systems, drip prevention - c - observed grease accumulating in hood ventialation system. |
| 2018-03-27 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed all three cutting boards for prep units in need of replacement or resurfacing. |
| 2018-03-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2018-03-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over produce in walk in . cdi reordered storage. |
| 2017-12-18 |
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 observed pickled tomatoes and potatoes from 12/17 with no date. cdi: pic was allowed to back date products, as pic could definitively explai |
| 2017-12-18 |
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 cod and pasta cooling in walk in unit in covered containers, and clam chow |
| 2017-12-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a roux holding at 110f under heat lamp across from cook line. ehs informed pic that since product contains real butter, product must be held below 45f or above 153f. cdi: roux |
| 2017-12-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drinks stored next to clean dishware at front server area. cdi: employee drinks relocated to bottom shelf. repeat. |
| 2017-12-18 |
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 floor of walk in cooler buckling and in need of repair to ensure integrity of |
| 2017-09-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed two employee beverages stored in reach in unit on the shelf next to food for restaurant. cdi: both drinks were discarded. |
| 2017-09-25 |
52 |
-5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed garbage dumpster missing a drain plug. contact property management for replacement. |
| 2017-09-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some residue and broken glass in the bottom of cold unit for glasses on bar line. |
| 2017-09-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed pic working with food while wearing a bracelet on arm. |
| 2017-09-25 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed some spices and sauces with no labels to indicate contents. repeat. |
| 2017-09-25 |
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 prepared lobster meat placed in flip top unit for cooling. top of |
| 2017-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several dressings holding uneven temperature with the top portion reading as high as 54f while bottom was below 45f. recommend placing sauce bottles in ice baths to help maintai |
| 2017-09-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a scoop, can opener blade, and immersion mixer stored as clean with food debris on the food contact surfaces. cdi: all soiled products were sent to th |
| 2017-09-25 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed one badly dented can on shelving in dry storage area. cdi: can removed from service and placed in seperate storage. |
| 2017-06-28 |
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 - 0 pts - observed employee wash hands for less than 5 seconds and use hands to close handles. cdi |
| 2017-06-28 |
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 - repeat - observed employee touch chips with bare hands and grab cabbage with bare hands. cdi- discarded. disconti |
| 2017-06-28 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p - repeat - observed can opener soiled. cdi- cleaned. observed a significant improvement in dish machine sanitization, ice machine, and other equipment. pl |
| 2017-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - observed batter mix (buttermilk and eggs) reading 75f. cdi- discarded. tphc should be used as current method is not the best. product is placed in between cooking equipment and |
| 2017-06-28 |
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 - repeat - observed cabbage (pickled and mixed), crab cakes, blue cheese, and some other items on the make top not labeled. some items were |
| 2017-06-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - repeat - observed pans stacked wet. |
| 2017-06-28 |
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. -0pts - observed scoop holder for ice scoop soiled. cdi - cleaned. |
| 2017-06-28 |
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.6-501.11 floors, walls, and ceilings including the attachm |
| 2017-06-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - 0 pts - observed ingredient containers and squeeze bottles not labeled. |
| 2017-03-13 |
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 product on the line (flip top units) not dated. ensure all product is dated with date of preparation if they last longer than 24 |
| 2017-03-13 |
7 |
3-301.11 preventing contamination from hands - p,pf - 0pts - observed chef touch cooked lobsters with bare hands. discontinue this practice. cdi- discarded. |
| 2017-03-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed chlorine sanitizer at dish machine in bar and quat dispenser at three compartment sink read 0 ppm. cdi- line cleared on quat dispenser to read 200 ppm. chlor |
| 2017-03-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0 pts - observed grits (127f) and sauce (126f). cdi- reheated to read 166-170f. |
| 2017-03-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - repeat - observed no consumer advisory on the lunch menu (oysters). observed mahi with an asterisk that does not |
| 2017-03-13 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - repeat - observed sanitizer bucket stored on the floor.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed two buckets of sanitizer reading 0 -50 pp |
| 2017-03-13 |
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 crab cake mix, shrimp, and cole slaw tightly covered in the cooling proc |
| 2017-03-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - 0pts - observed one stack of utensils stacked wet. |
| 2017-03-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - observed cleaning needed on gaskets, reach in units, shelving throughout and exterior of equipment. |
| 2016-11-17 |
12 |
3-402.11 parasite destruction - p - 0 pts - parasite destruction letter required for salmon. cdi- received. observed daily catch with asterisk. all items that may be received as a daily catch are not parasite free. pic states those are not being undercook |
| 2016-11-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed chlorine sanitizer at dish machine in kitchen and bar read 0 ppm. cdi- primed to read 200 ppm. an action plan should be in place to ensure that dish machines |
| 2016-11-17 |
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 product on the line (flip top units) not dated. ensure all product is dated with date of preparation if they last longer than 24 |
| 2016-11-17 |
6 |
2-301.14 wash hands after activities that contaminate them. -p - 0 pts - observed employee close hand sink handle with clean hand. cdi- corrected through education. |
| 2016-11-17 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - 0pts - observed two buckets on the floor. |
| 2016-11-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - cleaning needed in reach in unit shelving - gaskets - shelving in storage - exterior of dish machine - exterior of equipment - |
| 2016-11-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - specials menu with no consumer advisory. cdi -corrected on site. several items must be removed from menu that st |
| 2016-09-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed pipes under three compartment sink leaking. |
| 2016-09-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in with buildup of rust and food debris -0 points- |
| 2016-09-21 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep units in need of replacement or resurfacing.4-501.11 maintain equipment in good repair. observed gasket on walk in i |
| 2016-09-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2016-09-21 |
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 in dry storage and grill area with no labels. cdi by intsruction. - 0 points |
| 2016-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lobster and butter in prep unit overstacked and greater than 45 degrees. cdi took product to cool . |
| 2016-09-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled pans in clean dish area. cdi took dishes to rewash. 4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p |
| 2016-06-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pork butt stored directly on top of tubes of ground beef in the walk-in cooler with no separation. cdi- moved to another location. |
| 2016-06-29 |
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 facility serves cold smoked salmon and no letter is on file to verify fish is frozen or farm raised pellet fed. verification re |
| 2016-06-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine at 0 ppm chlorine. sanitizer bucket was recently changed and machine was primed and now at 50 ppm. |
| 2016-06-29 |
53 |
6-101.11 toilet room ceiling tiles shall be non absorbent. observed absorbent ceiling tiles in the rest room and water damaged tiles.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac ve |
| 2016-06-29 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed domestic freezer in kitchen near dry storage. repeat |
| 2016-06-29 |
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 mash potatoes and black bean mix above the load zone in the prep cooler a |
| 2016-03-30 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed domestic freezer in kitchen near dry storage. |
| 2016-03-30 |
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 blanched asparagus, bacon and onion, and ricotta cheese not dated. cdi items dated. |
| 2016-03-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed use water from sink to fill pan from cook line. cdi by education. |
| 2016-03-30 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf. observed employee handle fries with bare hands. cdi fries reheated. |
| 2016-03-30 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employee handle raw shrimp then change gloves to handle rte food. cdi hands washed gloves changed. |
| 2015-12-07 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed domestic freezer being used to store frozen items in kitchen area. |
| 2015-12-07 |
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 clam chowder greater than two hours of cooling greater than 70 degrees . cdi reheated to 165 and restarted cooling proces |
| 2015-09-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed shell quail eggs and container of raw egg wash stored on top shelf above ready to eat items in reach in coolers on cook line. cdi by relocating to bottom shelf. observed bread s |
| 2015-09-30 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign posted in restrooms. cdi; hand wash stickers given to pic. |
| 2015-09-30 |
9 |
3-201.11 use food from approved sources only.-p observed small jar of home canned gardeniara used for garnish that was made at chef's house. cdi by discarding product. instructed chef and pic that all food must be obtained from approved sources and tha |
| 2015-09-30 |
12 |
3-203.12 shellstock from one container may not be comingled with another container with different dates, growing areas or other different information. observed container of clams in drawer refrigeration unit on line with 5 different tags. observed pan |
| 2015-09-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several dirty knives stored in holder on wall in prep area. cdi by taking to dish area to be rewashed. |
| 2015-09-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed covered beverage stored on shelf above clean dish rack in dish washing area. |
| 2015-09-30 |
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 missing disclosure statement that tells customer which items are raw. menu reviewed a |
| 2015-09-30 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed chef and dishwasher wearing bracelets. observed employees at oyster shucking station wearing watches and bracelets. |
| 2015-09-30 |
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 clean metal pans stored between grill and hand sink where splash contamination may occur of utensils even with guard in |
| 2015-09-30 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed pvc piping being used as food containers. |
| 2015-09-30 |
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 items (prime rib, open jar of caviar, risotto) in reach in units on line with out dates. cdi by dating or discarding. |
| 2015-09-30 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p pic stated that employees signed copy of employee health policy when hired however pic does not have access to siged copies as they are maintained electronica |