| Violation Date |
Code |
Description |
| 2018-12-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of food stored on the floor in the walk in freezer. cdi- items relocated off the floor. |
| 2018-12-26 |
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 a container of pimento cheese dated 12/16, butter aoli dated 12/16, and a container of pasta in |
| 2018-09-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed immersion mixer stored as clean with visible food residue on the blade cover. cdi: mixer sent to be properly cleaned. |
| 2018-09-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken, marinara, gravy, and mashed potatoes holding less than 135f in hot box. cdi: fried chicken and gravy were voluntarily discarded and mashed potatoes and marinara |
| 2018-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed boiled eggs at 63f and pimento cheese at 51f. cdi: both products were voluntarily discarded by pic. |
| 2018-09-25 |
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 using tphc with |
| 2018-09-25 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed fried egg on burger for brunch menu with no disclosure asterisk to tie item to reminder at the bottom of |
| 2018-09-25 |
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 7 containers of egg whites with expired dated or no dates, cream cheese, beans, soup, and meat l |
| 2018-09-25 |
45 |
4-502.11(a) maintain utensils in good repair. observed three badly burnt plastic containers which were no longer smooth or easily cleanable. repeat. cdi: utensils discarded. |
| 2018-09-25 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no qac test strips on site during inspection. cdi: ecolab brought qac strips during inspection. |
| 2018-09-25 |
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 dish machine drainboard and hand sink loose from wall and in need of re-caulki |
| 2018-09-25 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed plastic take out boxes displayed with food contact surface facing up. cdi: boxes inverted. |
| 2018-03-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several various chemical spray bottles not labelled with the contents of the sprayer. items were labelled during inspection. |
| 2018-03-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks left out on prep surfaces and overtop of prep area flip tops. items were all discarded by pic. do not store employee drinks above food or ute |
| 2018-03-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer container at the three compartment empty during inspection. refilled by employee and correct concentration subsequently observed. observed bar area |
| 2018-03-22 |
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 cooked tomatoes and heat treated beets left out in the prep area under no refrigeration or active cooling method for up to a |
| 2018-03-22 |
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 chow chow container labelled for 3/12/18, which contains heat treated cabbage. item was discard |
| 2018-03-22 |
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 cooling process for hot foods involving leaving the items on a sheet rack |
| 2018-03-22 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single use items such as napkins on the floor of the upstairs storage area. |
| 2018-03-22 |
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. observed one handle-less container stored directly in a dry goods flour container |
| 2018-03-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal and plastic containers in the clean dish area stored stacked on top of one another while wet. items were un-stacked and allowed to dry by employees. |
| 2018-03-22 |
45 |
4-502.11(a) maintain utensils in good repair. observed two burnt plastic food containers. items were discarded during inspection by pic.4-501.11 maintain equipment in good repair. observed one damaged undergrill cooler gasket. |
| 2018-03-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker debris present on the exterior of several large re-purposed food bucket containers. sticker debris must be removed during the wash/rinse/sa |
| 2018-03-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wiping cloths left out on prep surfaces including cutting boards and cooler surfaces. items must be returned to a sanitizer bucket after use. observed facility using wipin |
| 2017-11-22 |
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 mashed potatoes cooling from night before in wic. mashed potatoes were sto |
| 2017-11-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed several large storage containers stored directly in front of hand washing sink in kitchen, near prep sinks, blocking access. cdi, large storage containers were |
| 2017-11-22 |
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 mashed potatoes in walk in cooler above 45f. pic stated mashed potatoes were cooked the night before and placed in cooler to |
| 2017-11-22 |
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 observed egg whites stored in under counter cooler, prepared on monday prior to inspection, without date mark. cdi, egg whites were marked w |
| 2017-11-22 |
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 several squeeze bottles, and other working containers not labeled with common name. |
| 2017-11-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of pans. repeat4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed several b |
| 2017-11-22 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups stored on the floor. observed single service cups stored in direct customer path way, outside of lining or |
| 2017-11-22 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no test kit available to measure quat sanitizer concentration. cdi, test strips were provided by ehs, pic has order new test strips. |
| 2017-11-22 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed trash collecting around dumpster, observed old drink coolers and other equipment left out near dumpster. dumpster |
| 2017-11-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed some fruit flies throughout the establishment. |
| 2017-06-19 |
8 |
observed no hand wash signs in restrooms. observed tea residue at hand sink in server station. cdi - instructed not to dump in hand sink.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf6-301.14 post a handwash sign at |
| 2017-06-19 |
52 |
observed trash collecting around dumpster.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. |
| 2017-06-19 |
42 |
observed wet stacked pans.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2017-06-19 |
23 |
observed disclosure for consumer advisory missing on atlantic salmon, add salmon to salad, tuna tartar, salmon sandwich and pork tenderloin.3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include di |
| 2017-06-19 |
21 |
observed items past 4 day date mark past on pickles, and carnitas. observed items in flip tops not dated. cdi - items discarded, items dated in flip top.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more tha |
| 2017-06-19 |
20 |
observed pork belly holding at 60 degrees. cdi - discarded.observed onions on sheet pan, cooked sitting for 45 minutes. cdi - cooled to3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-10-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep unit holding items above 45f. cdi: products rapidly cooled in ice bath and unit turned down. all products at 45 or less by end of inspection. |
| 2016-10-03 |
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 large container of pasta covered with lid, prepped at 12noon. pasta was a |
| 2016-10-03 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed one squeeze bottle with oil unlabeled. cdi: item labeled. |
| 2016-10-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout bar areas. pic advised to call pest control company. |
| 2016-10-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked dishes stored as clean. cdi: items separated for air drying. |
| 2016-10-03 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on the floor throughout kitchen and the bars. |
| 2016-05-13 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed cooked tomatoe foods cooling after portioning in closed, full plastic containers at 60 f at 3pm and then 59 f at 330pm |
| 2016-05-13 |
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 observed facility offering salmon undercooked with no letters of parasite destruction. vr |
| 2016-05-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw oyster prepping on cutting board of rolltop with ready to eat food on front line. cdi- removed to raw protein prep sink |
| 2016-05-13 |
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 multiple cooked tcs foods on day 2 not date marked. cdi- date marked |
| 2016-05-13 |
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 wait staff bare hand cutting bread. cdi- instruction provided |
| 2016-05-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled bottle of cleaning material. cdi- labeled |
| 2016-05-13 |
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 cooked tcs foods cooling in closed, low surface are to volume ratio plasti |
| 2016-05-13 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered recptacles in ladies room. |
| 2016-05-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved no consumer advisory for egg whites of cocktail menu and terrine on desert menu. vr |
| 2016-05-13 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed wait staff wash hands in prep sink. cdi- pic removed to hand sink |