| Violation Date |
Code |
Description |
| 2019-01-17 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the handsink in the bar area. cdi- pic retrieved paper towels for handsink |
| 2018-09-26 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste receptacle in the female restroom. |
| 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 debris accumulation on a shelf located above the char grill. |
| 2018-09-26 |
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 ceramic plates stored food contact side up with crumbs/debris accumulation on them on the bottom level of a shelving un |
| 2018-09-26 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed ice used for consumption in contact with ingredient squirt bottles at bar area. |
| 2018-03-22 |
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 slight floor damage in the basement area. |
| 2018-03-22 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizer vat of the three compartment sink with cabbage and other food debris present. vat was drained and cleaned. |
| 2018-03-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple wet nested plastic and metal containers in the clean dish areas. items must be allowed to air dry after the wash/rinse/sanitize process to prevent providing a moi |
| 2018-03-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep surfaces, on aprons and under cutting boards in the kitchen area. wet wiping cloths must be kept in and returned to sanitizer after each use. a non |
| 2018-03-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed overstacked arugula in a flip top cooler. overstacked portion was removed and cooled rapidly in a nearby cooler. do not stack leafy greens or other potentially hazardous foods |
| 2018-03-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw, in shell eggs stored above ready to eat foods in a small, reach in cooler. items were rearranged with raw shell eggs placed on the bottom rack. eggs are not served undercooke |
| 2017-12-21 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -p observed food employee re-contaminate hands by closing faucet with bare hands. cdi, food employee |
| 2017-12-21 |
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 mac n cheese in large, covered plastic container, from previous night at 54f. cdi, pic voluntarily discarded mac n cheese. r |
| 2017-12-21 |
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 cut tomatoes without label. pic did not know when the tomatoes had been cut. cdi, pic voluntaril |
| 2017-12-21 |
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 mac n cheese cooked on 12/20 above 45f. mac n cheese was placed in large, |
| 2017-12-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shelled eggs stored above ready to eat tuna. eggs are not served undercooked. cdi, items were re-arranged. |
| 2017-12-21 |
46 |
4-302.14 sanitizing solutions, testing devices - pf observed expired quatt test strips being used. cdi, ehs provided test strip. pic will acquire more. |
| 2017-12-21 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer used for wet wiping cloths stored on the floor. |
| 2017-12-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on shelving in walk in cooler. |
| 2017-06-30 |
14 |
observed interior of ice machine collecting reisude. observed soda nozzel collecting residue at bar.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2017-06-30 |
18 |
observed sofrito chicken at 46 degrees in walk in cooler made previous day. 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 |
| 2017-06-30 |
21 |
observed shrimp ceveche sauce damaged 6/23 at 44 degrees. item must be discarded after 4 days if holding between 45 and 41 degrees.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-06-30 |
2 |
pic was unsure of all illnesses required. cid - gave handout and reviewd requirements.2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p |
| 2017-06-30 |
35 |
observed one hard cheese not labeled in single door cooler in kitchen.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2017-06-30 |
54 |
observed lights not sheilded or shatterproof in in dry storage and in the room with tihe 1 door freezer.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2017-06-30 |
23 |
observed pastrami hanger steak not indicated it would be raw or undercooked.3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf |
| 2016-10-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked. cdi: containers set aside to re-w/r/s and then air dry. |
| 2016-10-13 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed facility done, dehydrated yogurt. yogurt is dehydrated over a 6 hour period of time. pic directed to obtain ph of yogurt from manufacturer. if ph is |
| 2016-10-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several containers stored as clean with stickers from the previous item it held. cdi: containers set aside to remove stickers |
| 2016-06-23 |
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 avisory on drink menu failed to meet requirements. add footnote stating these drinks contain raw |
| 2016-06-23 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed wooden floor transition and railing from cellar kitchen to cellar back room not to be smooth and easily cleanable. |
| 2016-06-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed washed fruits atop bar too close to patron seating and boxed cokes on floor in bottom kitchen outside cellar cooler. cdi- removed |
| 2016-06-23 |
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 containres of unidentifyable foods not labeled. |
| 2016-06-23 |
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 mac n cheese sauce cooling in covered low surface area to volume container |
| 2016-06-23 |
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 one small container of cooked chicken on day 8 cdi- discarded |