| Violation Date |
Code |
Description |
| 2018-10-02 |
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 fan covers in the walk in coole |
| 2018-10-02 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed a cutting board with deep scratches. explained to pic that the surfaces should be |
| 2018-10-02 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed salmon and snapper stored beneath damp linens in cold drawers and reach in units. cdi: linens removed. |
| 2018-10-02 |
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 bags of fries in the walk in cooler that had been prepped earlier that mor |
| 2018-10-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes, lettuce, pico, spicy aioli, butter , and chowder out of temperature. cdi- pic moved items to the walk in cooler for more rapid cooling. |
| 2018-10-02 |
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 three pans of grits being cooled in the walk in cooler at 74f. the grits started cooling at 11:00am and had exceeded the tim |
| 2018-02-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.air dry pans prior to stacking. |
| 2018-02-28 |
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. observed dry food scoop handle stored in food. |
| 2018-02-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored on work surfaces. observed sanitizer in wiping cloth bucket 50ppm qac. refill and test at 200ppm.3-304.14(e) store sanitizer containers used for wet wiping clot |
| 2018-02-28 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved raw shrimp, dirty rice, cooked onions stored > 45f. cdi by moving food items to walk-in cooler for rapid cooling.observed food |
| 2018-02-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw proteins stored over ready-to-eat foods in drawer cooler.cdi by rearranging storage order. |
| 2017-07-18 |
18 |
observed collards from previous night cooled at 50 degrees. cdi - discarded.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 |
| 2017-07-18 |
31 |
observed plastic container with collards from previous night cooled with lid on container. cdi - discarded.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 |
| 2017-07-18 |
34 |
observed are thermometer in flip top refrigerator indicating 40 degrees food product at 45 degrees.4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf |
| 2017-07-18 |
14 |
observed bar dish machine not sanitizing, no chemicals present. cdi - not in use, chemical company called.observed pink residue on ice machine guard, interior side.observed crushed ice ice machine collecting residue on interior walls.4-602.11 clean the eq |
| 2017-07-18 |
53 |
observed corner strips missing at frp in along back wall.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-07-18 |
45 |
observed one damaged refrigerator gasket on drawer in oyster refrigerator. observed damaged and rusting shelving in oyster and sea food 2 door refrigerator.4-501.11 maintain equipment in good repair.4-205.10 ensure equipment other than toasters, mixers, m |
| 2017-06-01 |
53 |
repeat non-compliance: observed corner strip missing on window ledge at far prep area.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. |
| 2017-06-01 |
41 |
observed handle of scoop in contact with liquid butter on grill.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. |
| 2017-06-01 |
35 |
observed salt, salt and pepper mixtures not labeled on cook line and at flip top.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2017-06-01 |
21 |
observed blanched cooled fries in zipper lock bags not labeled. cdi - dated.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-06-01 |
20 |
observed coleslaw at 48 in flip top and half and half at 51 at server station. cdi - coleslaw cooled to 44 half and half cooled to 43. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-06-01 |
8 |
observed residue from coffee and tea dumping at hand sink in server station. cdi - sink cleaned and instructed not to use for dumping.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2017-02-22 |
23 |
observed several items on menu with no disclosure. lunch menu cesar and grilled salmon. dinner menu beausoleil oyster.3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. |
| 2017-02-22 |
18 |
observed grits in refrigerator, walk in, cooked and cooled night before at 48 degrees. cdi - discarded.3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p |
| 2017-02-22 |
39 |
observed one container of sanitizer on floor at cook line.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. |
| 2017-02-22 |
53 |
observed corner strip missing over general prep table.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2016-09-30 |
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 grits prepared yesterday in a large tub in wic holding above 45f. pic stated that the product is cooled on thin pans. cdi |
| 2016-09-30 |
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 and then turn off faucet with no barrier. cdi: employee educated and |
| 2016-09-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink in wait station being used as a dump sink. observed bar towels stored on handsink. cdi: employees directed to only wash hands in handsinks. |
| 2016-09-30 |
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 observed shellstock tags stored out of chronological order and with s |
| 2016-09-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed flats of raw shell eggs stored over rte items in wic. cdi: items properly rearranged. repeat violation |
| 2016-09-30 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed mixer blade and french fry cutter stored as clean with food debris. cdi: items returned to dish area. |
| 2016-09-30 |
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 tcs sauces on counter at be |
| 2016-09-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored in sanitizer buckets at 50ppm quat. cdi: buckets changed to proper concentration. pic advised to bump up dispenser to allow more than the minimum concentration |
| 2016-09-30 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee preparing food in kitchen with unapproved watch on. |
| 2016-09-30 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed clear liquids next to grill in squeeze bottles with no liquid. pic identified items as water, vinegar, and white wine. cdi: items labeled |
| 2016-09-30 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on several coolers in facility. |
| 2016-09-30 |
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 accumulation near dish area on ceiling tile |
| 2016-09-30 |
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 in cooler drawer above and adjacent to customer food prodcuts. cdi: drink discarded. |
| 2016-05-18 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed dish washer handle soiled utensils then clean utensils intercha |
| 2016-05-18 |
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 observed multiple april shellstock tags not date marked when pulled. |
| 2016-05-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed case of corn on raw protein prep sink cdi- removed to vegetable prep sink |
| 2016-05-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed three different soups that had been reheated at 11 am sitting above stove at 105-129 f. cdi- reheated above 165 f. |
| 2016-05-18 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed staff with food safety manager status showed up at end of inspection. |
| 2016-05-18 |
23 |
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 ceasar dressing made of raw shell eggs according to staff and no consumer advisory. vr |
| 2016-05-18 |
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 multiple containers of dried foods unlabeled ie yeast, granular foods |
| 2016-05-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple soiled and wet wiping cloths on cutting boards. |
| 2016-05-18 |
21 |
observed multiple cooked foods like lobster not date marked that had been made date mark applicable multiple days before. cdi- date marked 3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, |
| 2016-02-26 |
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 food employees bare hand contact ready to eat foods like oysters and washed vegetables. cdi- discarded |
| 2016-02-26 |
8 |
6-301.14 post a handwash sign at each handsink. observed no hand wash signs in mens room. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink used as dump sink. cdi- instruction provided |
| 2016-02-26 |
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 facility not date marking finished tags. cdi- instruction pr |
| 2016-02-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw oysters stored over cooked beets. cdi- re-organized |
| 2016-02-26 |
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 multiple cooked foods improperly cooling(clam chowder, pickled vegetables and cooked greens) cdi- all procedures changed to |
| 2016-02-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple foods on prep line not cold held below 45 f. cdi- pic to take more active role in monitoring temperatures |
| 2016-02-26 |
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 foods not date marked. cdi- date marked 3-501.18 discard the food requiring date labels once time/temperature windo |
| 2016-02-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed raw oysters and salmon on menu not disclosed under consumer advisory. vr |
| 2016-02-26 |
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 clam chowder cooling in low surface area to volume ratio, plastic, covered |
| 2016-02-26 |
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 multiple working containers of oils and spices unlabeled. |
| 2016-02-26 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple staff donn gloves without washing hands. 2-301.14 wash hands after activities that contaminate them.-p2-301.14 wash hands after handling soiled equipment or utensils a |
| 2016-02-26 |
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 facility using tphc for sto |
| 2016-02-26 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p observed facility unable to provide employee health policy with proper information. cdi- re-sent |