| Violation Date |
Code |
Description |
| 2018-12-13 |
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 cracks forming in the tiles of walk in unit floor. ensure tiles remain smooth |
| 2018-12-13 |
45 |
4-501.11 maintain equipment in good repair. observed shelving to the left in the walk in unit badly rusted. |
| 2018-12-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottles stored on flip top unit across from ovens with no labels to indicate contents. |
| 2018-12-13 |
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 half and half, heavy cream, liquid eggs, and brie cheese with no date labels. cdi: all of the aforementioned items were opened or c |
| 2018-12-13 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed meats stored directly on the shelving inside low boy unit used for baked goods. cdi: products wrapped. |
| 2018-12-13 |
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 sever using bare hands to hold and cut bread from the loaf. cdi: ehs stopped server and informed her that |
| 2018-09-26 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed small hole in wall above hand sink. 6-501.12 floors, walls, ceilings including |
| 2018-09-26 |
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 shelving above three compartment sink. |
| 2018-09-26 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed both qac and chlorine test strips expired in 2016. verification required within 10 days to determine compliance. |
| 2018-09-26 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed hydrogen peroxide stored on shelving above supplies for restaurant. cdi: hydrogen peroxide relocated to office area away from restaurant supplies.7-207.11 store labeled, employee medicatio |
| 2018-09-26 |
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 frisee (endive) from 09/18 in walk in unit. cdi: product voluntarily discarded. significant impr |
| 2018-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observes lobster meat in ice bath holding at 50f. observed duck confit, salami, and several other items in flip top unit across from grill holding above 45f. pic stated that all items we |
| 2018-05-02 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw foie gras stored above seafood products (cod, mahi, shellstock) in walk in unit. cdi: foie gras relocated to speed rack where it would not contaminate any items requiring a lowe |
| 2018-05-02 |
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 a container of bomba rice, amuse-bouche, and heavy cream with no date labels, as well as a bag o |
| 2018-05-02 |
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 advidory disclosure for beef tartare on menu de printemps. cdi: beef tartare marked with aste |
| 2018-05-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter holding at toom temperature on cook line. pic stated that butter is often held at room temperature to allow it to soften for service. cdi: butter was voluntarily discarde |
| 2018-05-02 |
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 gasket of back hand sink beginning to tear, causing sink to loosen from wall. |
| 2018-05-02 |
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 oils and wines for cooking with no labels to indicate contents. cdi: employee labelled the pan in which the above items we |
| 2017-12-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed cold holding equipment in need of cleaning do to food debris build up. the gaskets of this equipment are in need of cleaning the split gaskets are |
| 2017-12-08 |
45 |
4-501.11 maintain equipment in good repair.- observed several low boy gaskets in need of replacing do to large rips. |
| 2017-12-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.-repeat- observed a majority of the clean utensils and pans wet stacked together and stored on a clean rack. ehs has recommended facility train new employees on proper air drying and |
| 2017-12-08 |
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 lamb, beef loin, cooked couscous, cooked lobster, and beef wellington without a date. according to the pic these items were prepar |
| 2017-12-08 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p- observed unwashed produce stored above rte items in the walk in cooler. ehs did not observe any physical cross contamination. cdi- pic was able to rearrange the storage order. 3-302.11(a)( |
| 2017-12-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. -observed an uncovered employee coffee mug stored on a prep surface. ensure employee drinks are low and away from food prep. |
| 2017-09-14 |
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 heat/ac vents with dust build up on them. |
| 2017-09-14 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.- observed dumpster doors open during the inspection.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to ope |
| 2017-09-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. -repeat- observed several stacks of pans wet stacked on a clean storage rack. |
| 2017-09-14 |
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 deli ham 48f and butter at 80f cooling in the walk in. the ham was tightl |
| 2017-09-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat- observed butter at room temperature 67f. cdi- pic was able to cool butter down since he stated it had been out for only an hour. ehs observed the butter at 50f after 30 minutes o |
| 2017-09-14 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.- observed butter uncovered in storage. pic covered the butter. |
| 2017-06-28 |
6 |
2-301.14 when to wash - p- observed an employee outside talking on his phone. without washing his hands after coming back into the kitchen the employee was observed attempting to handle clean utensils. cdi- employee was informed of the violation and the p |
| 2017-06-28 |
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 pork belly dated for 6/22/17 and at 43f. this item may only be held for 4 days when its held at |
| 2017-06-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- ehs observed several wet stacked pans and dishware on clean drying racks. ensure these items are air dried.4-904.11 kitchenware and tableware-preventing contamination - c- observed |
| 2017-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed cooked beans and butter both above 45f. see temp chart for corresponding temperatures. cdi- pic voluntarily discarded the items. |
| 2017-06-28 |
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 tile in the walk in cooler and freezer starting to crack.6-201.11 floors, wal |
| 2017-06-28 |
46 |
4-301.13 drainboards - c repeat- observed drainboards on dish machine cracked. a separation of the vats and drainboards are noted during the inspection. maintain 3 comp sink in good repair. |
| 2017-03-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf 1pt- observed pic fill a pot up at the handsink. cdi- pic was informed the handsink is only for handwashing.6-301.14 post a handwash sign at each handsink. - observed no |
| 2017-03-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. 0pts- observed employee food mixed in with retail food in the walk. pic voluntarily discarded the items. |
| 2017-03-06 |
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 build up on vent covers throughout the faci |
| 2017-03-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- observed rust build on shelves in walk in cooler and dust build up on fan covers in the walk in. |
| 2017-03-06 |
46 |
4-301.13 drainboards - 0.5pts- observed drainboards on dish machine cracked. a separation of the vats and drainboards are noted during the inspection. maintain 3 comp sink in good repair. |
| 2017-03-06 |
45 |
4-502.11(a) maintain utensils in good repair. 0pts-observed a few split gaskets throughout the facility. |
| 2017-03-06 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. 0pts- observed a few squeeze bottles and other containers without labels. |
| 2017-03-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf 1.5pts-observed meat slicer with food debris build up inbetween the blade and guard. cdi- ehs showed employees how to properly disassemble the meat slicer. |
| 2017-03-06 |
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 0pts- observed an employee use bare hands to turn faucet off. this act recontaminated his hands. c |
| 2016-11-08 |
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 butter held at room temper |
| 2016-11-08 |
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 two containers of roasted pickled beets dated from october. cdi- picvoluntarily discarded. 3-50 |
| 2016-11-08 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p: observed employees wearing gloves touching dorr handles and oth |
| 2016-08-18 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with build-up on ice shield.4-501.114 maintain sanitizer at correct concentrations. -p: observed dish machine not sanitizing. bucket |
| 2016-08-18 |
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 mussels with no tag in holding container. cdi- chef discarded |
| 2016-08-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found prep cooler with all tcs foods in top portion over 50 f. some items in reach-in portion above 45 f. cdi- moved all tcsfood to walk-in cooler. verification needed that unit is hold |
| 2016-08-18 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf: observed several employees that had not been informed of their reporting responsibilities. cdi- employees read and signed empl |
| 2016-08-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found coq au vin being held off of temperature control. temped at 110 f. reheated on flat top to over 165 f while on site. |
| 2016-08-18 |
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 hot brined onions, tomato confit, pickled watermelon rind, all dated 8/2.3-501.17 date mark/label |
| 2016-08-18 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf: facility could not produce a thin probe thermometer. verification needed. |
| 2016-08-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. squirt bottles of oils and some containers of dry goods not labeled. labeled while on site. |
| 2016-06-06 |
53 |
6-501.15 cleaning maintenance tools, preventing contamination - c observed dusty vent at entrance to kitchen. **keep vents clean. |
| 2016-06-06 |
38 |
2-303.11 prohibition-jewelry - c observed watches and bracelets on 2 cooks, and pinky ring on 3rd cook. **2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |
| 2016-06-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed no date marking on ham, duck leg, scallop puree. unreadable date marking on lamb. **3-501.17 date mark/label all tcs foods that are |
| 2016-06-06 |
12 |
3-203.12 shellstock, maintaining identification - pf observed one pan of clams without shellfish / shippers tags. cdi- clams disposed of. **retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the conta |
| 2016-06-06 |
7 |
3-301.11 preventing contamination from hands - p,pf observed bare hand contact of chopped garnish. cdi - verbal correction **3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing e |
| 2016-06-06 |
6 |
2-301.12 cleaning procedure - p observed hand washing followed by turning off water with hands. turn off water with paper towels. cdi- verbal correction |
| 2016-03-09 |
54 |
6-303.11 intensity-lighting - c observed one light out over the kitchen entrance. replace bulb. -0- |
| 2016-03-09 |
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 cracked floor tiles in the walk in cooler. this is the only noncompliant item |
| 2016-03-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one food employee with a headband around as a hair restraint. provide a hat, hair net or other effective restraint |
| 2015-12-28 |
31 |
-.5- 3-501.15 quickly cool foods. observed food cooling in closed ziploc bags, in the prep unit and at room temperature. cdi - pic instructed to use walk in cooler to cool and vent containers. |
| 2015-12-28 |
43 |
-0- 4-904.11 display and handle single-use items preventing contamination. observed forks stored with handle down. keep handle up for servers, preventing contact with eating side. |
| 2015-12-28 |
22 |
-1- 3-501.19 provide and follow written procedures for foods held using time as a public health control tphc. observed double-blanched fries without written procedure, held at room temperature. cdi - pic given tphc form for fries. fill out and make su |
| 2015-12-28 |
53 |
-0- 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 ceiling of kitchen and a |
| 2015-12-28 |
14 |
-1.5- 4-501.114 maintain sanitizer at correct concentrations. -pobserved 0 ppm sanitizer in 3-comp sink. cdi - pic had employee use chlorine bleach as sanitizer, diluted to proper concentration. |