| Violation Date |
Code |
Description |
| 2018-12-04 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfobserved no quat test strips in facility. verification required. |
| 2018-12-04 |
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 vaccum packaged pickled fennel and vp pickled squash that was held in facility for more tha |
| 2018-12-04 |
25 |
3-202.12 additives - p. not a violation. observed facility with nitrates in house. pic stated they do not currently use product. told pic that a recipe would need to be provided to ensure nitrates used in safe quantities and must be approved by local auth |
| 2018-12-04 |
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 anglais sauce 11/20, vp fennel 11/20, pickled eggs (11/13 and 11/20), and vp pickled squash 1 |
| 2018-12-04 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with black debris. suggest cleaning more than once a month. 4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization wh |
| 2018-12-04 |
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 shellstock tags that were not placed in chronological order a |
| 2018-12-04 |
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.-pobserved employee handle bread with bare hands to be plated on food, and stopped employee from using bare hands from |
| 2018-12-04 |
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.-pobserved employee go from soiled to clean dishes without washing hands an |
| 2018-12-04 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed pic without ansi accredited food certification. repeat. |
| 2018-09-19 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed pic without ansi accredited certification. |
| 2018-09-19 |
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 facility with shellstock tags that were not dated from when l |
| 2018-09-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw eggs stored above whipping cream and raw vegetables in walk in unit. cdi items relocated. |
| 2018-09-19 |
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.-pobserved herbs plated on potatoes, that was stored for later use, with bare hands. cdi herbs discarded and hands wash |
| 2018-09-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved facility missing reminder on new menus. cdi menus changed on computer and to be reprinted. repeat. item fi |
| 2018-09-19 |
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 whole pork belly cooling in walk in unit and has not dropped temperature i |
| 2018-09-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved spring mix, bbq pork, butter, and feta crumbles not dated. cdi items dated. repeat. 3-501.18 discard the food requiring date labels |
| 2018-06-22 |
45 |
4-501.11 maintain equipment in good repair.observed lines in walk in cooler that with water dripping on lines. |
| 2018-06-22 |
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 searing pork cheeks that was to be cooled to below 41f and then vacuum packaged to |
| 2018-06-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved stip pave and sc mahi not marked as undercooked on smaller menu and on private menu facility is missing re |
| 2018-06-22 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved spring mix, arugula, turnip, cauliflower, peas, lamb, and butter that was not dated. repeat. cdi items dated.3-501.18 discard the fo |
| 2018-06-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved bar dish machine that was not in use at 0ppm. cdi new bottle of clorox replaced empty bottle and concentration came up to 50ppm.4-602.11 clean the equipment and |
| 2018-06-22 |
9 |
3-201.16 wild mushrooms - pobserved no invoices for black truffles in house. cdi items discarded. |
| 2018-06-22 |
1 |
2-101.11 pic shall be present during all hours of operation. -pfobserved no one in facility with ansi accredited food certification. must have a certified pic in facility during all times of operation. |
| 2018-02-08 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed raw shrimp that was taken off grill at 127f. employee stated shrimp is partially cooked and taken off grill to finish c |
| 2018-02-08 |
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 and recontaminate hands by touching faucet without a barrier. cdi han |
| 2018-02-08 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at bar handsink and sink on line near sous-vide machine. cdi signs provided. |
| 2018-02-08 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed an unidentified cheese that was molded in walk in unit. cdi item discarded. |
| 2018-02-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved cooked octopus and cooked mussels stored in same container as raw shrimp and raw scallops. cdi items relocated. 3-304.15(a) discard gloves after a task is complete or any time they |
| 2018-02-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved vacuum packaged potatoes and shredded beef at 49f in prep top. items were stored above chill line. cdi items discarded. |
| 2018-02-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved dived scallops that are undercooked but are not marked as an undercooked item on menu. verification requir |
| 2018-02-08 |
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 no filling out logs for cooking temperatures, cooling, and reduce oxygen packaging |
| 2018-02-08 |
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 vacuum packaged sweet potato and vacuum packaged cooked chicken that was c |
| 2018-02-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed no quat strips available in the facility to check sanitizer. verification required. |
| 2018-02-08 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved couscous, rice, kale, broccolini, white beans, cabbage, shredded pork, butter, onions, carrots, beef, shot ribs, octopus, golden bee |
| 2017-08-03 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing signs posted at handsinks outside of the restroom. repeat |
| 2017-08-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed the bar wiping cloth bucket stored at 50ppm quat. cdi by re-preparing at 200ppm. |
| 2017-08-03 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf a variance will be needed if the facility wishes to continue rop of goat cheese, chow chow, smoked fish, cheese sauce and pulled pork. cdi by voluntary disposa |
| 2017-08-03 |
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/pf observed rop'd items missing dates or marked with incorrect dates. cdi by disposal. 8-201.13 submit |
| 2017-08-03 |
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 advisory on the bar bites menu for the beef tartare and the burger containing garlic aioli ma |
| 2017-08-03 |
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, including but not limited to, cooked vegetables or cut tomatoes stored on top of the flip top portion of the prep co |
| 2017-03-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no one on site today with current certification as to being a food safety manager. pic corry robbins advised that his certification has expired and next person in today |
| 2017-03-11 |
8 |
6-301.14 post a handwash sign at each handsink. handwashing signs not posted/ worn at employee handsinks. signs were provided at previous inspection also. cdi- provide and post handwashing signs as required. repeat |
| 2017-03-11 |
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. cooked and ready to eat foods such as she crab, pimento cheese, and dressings not dated as required. pic advised that foods are stored in p |
| 2017-03-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service items, some in closed packaging stored on the floor in the upstairs storage room. correct storage. (0pts) |
| 2017-03-11 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. two closed employee beverages being stored on shelf and co-mingled with facility items. cdi- storage was corrected by employee prior to completion of initial walk through |
| 2016-07-22 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. sous advised currently no thin probe thermometer available. provide thin probe thermometer for checking thin massed foods such as |
| 2016-07-22 |
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. per chef/ pic no tags for mussels have been maintained. chef advised |
| 2016-07-22 |
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. cooked carrots and two puree items with no date marking on them. all other items marked as required. cdi- chef/ pic corrected; added dated. |
| 2016-07-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. box of beverages stored on the floor in walk in cooler, employee dispensing ice into buckets to be used at front bar. buckets placed on th |
| 2016-07-22 |
8 |
6-301.14 post a handwash sign at each handsink. handwashing sign not posted at handwashing sinks in kitchen/ prep area. cdi- verbal correction to provide handwashing signs; also will mail mchd complimentary signs to operator. 0pts |
| 2016-07-22 |
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. utensils on flat top grill stored in water. water at 91f. store in use utensils |
| 2016-07-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. pic water bottle stored on shelving above facility plates and then on prep table, also eating in food prep areas. cdi- storage corrected, ensure u |
| 2016-07-22 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. pic not wearing hair restraint at start of inspection while actively preparing foods. cdi- pic did put on hat. (.5pt) |
| 2016-07-22 |
1 |
~ 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no one on site today with current certification as food safety manager. chef/ pic bernard brunet advised that his certification has expired. cdi- verbal education pro |