| Violation Date |
Code |
Description |
| 2018-12-31 |
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 wall damage in the mens restroom.6-501.12 floors, walls, ceilings including th |
| 2018-12-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed slight sticker residue present on the exterior of several unstacked, large plastic containers. |
| 2018-12-31 |
45 |
4-502.11(a) maintain utensils in good repair. observed several mixing utensils with slight damage/abrasions on the surface. overall utensils were observed to be in good repair. |
| 2018-12-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several boxes of packaged food products on the floor of the prep area dry storage. observed employee coffee cup stored next to fo |
| 2018-12-31 |
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 pasta cooling from ambient while covered in plastic and placed into the wa |
| 2018-12-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two chemical spray bottles not labelled in the dish area. labelled during inspection. label all working containers to prevent any confusion or mishaps due |
| 2018-12-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed heavy amount of dried on food residue present on the blade of the prep area can opener. item processed during inspection. ensure that the can opene |
| 2018-12-31 |
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 pic stated that facility had served oysters in october and was able t |
| 2018-06-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored amongst prep areas and items in areas where spills or leaks would contaminate food items or food prep surfaces. items were moved by |
| 2018-06-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a carton of raw, shell eggs stored overtop of ready to eat chicken items. eggs were moved by pic. |
| 2018-06-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two chemical spray bottles in the rear area not labelled, labelled during inspection. |
| 2018-06-27 |
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 one un-labelled sauce bottle containing cooking oil in the prep area. |
| 2018-06-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed large plastic containers stacked on top of each other while wet. allow such items to air dry to prevent providing a moist environment for pathogen growth. |
| 2018-06-27 |
45 |
4-502.11(a) maintain utensils in good repair. observed a small amount of plastic containers with damage to the lids/lips of the containers. |
| 2018-06-27 |
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/residue accumulation on air vents in the pr |
| 2017-10-17 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed employee personal food stored in direct contact with customer items. |
| 2017-10-17 |
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 two extra large white plastic containers of soup cooling in walk-in coole |
| 2017-10-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed salmon being served undercooked. salmon not indicated as being served undercooked by asterisk on menu |
| 2017-10-17 |
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 rice, mash potatoes, spinach, cheese and pasta not date marked in walk-in cooler. repeat violation. verification required.3-501. |
| 2017-10-17 |
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 chicken pot pie prepared greater than 6 hours prior. cdi chicken pot pies were voluntarily discarded. verification require |
| 2017-06-22 |
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 - mahi mahi and salmon are being asterisk on menus to indicate under cooking of product is available. per pic this is not occurr |
| 2017-06-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - observed ice machine with build up along chute. ice machine is not being used much due to its low levels but should still be maintained clean at all tim |
| 2017-06-22 |
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 - repeat - observed several items in walk in cooler out of date compliance from 5/21 - 6/15. these items |
| 2017-06-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - observed one bucket reading 0 ppm. observed towels (wet) stored on prep areas. |
| 2017-06-22 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - observed chicken being par cooked. chicken read 100f when removed from the pan into the walk in cooler. after discussion with |
| 2017-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed on under counter prep areas in lunch box area. cleaning needed on all fans throughout. |
| 2017-06-22 |
49 |
5-205.15 maintain a plumbing system in good repair. - 0pts- observed a leak on condenser line of produce/meat/deli walk in cooler. bucket is being used to catch water. repair. |
| 2017-06-22 |
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 knives stored in sanitizer for use. discontinue this storage. this st |
| 2017-03-08 |
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 items in several areas of facility not date marked. cdi items voluntarily discarded. repeat violation. 3-501.18 discard the foo |
| 2017-03-08 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed several absorbent type ceiling tiles in dish machine room. |
| 2017-03-08 |
49 |
5-205.15 maintain a plumbing system in good repair. observed handsink leaking in main prep room. |
| 2017-03-08 |
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 ice packs used for catering transport and ice paddles stored directly on floor in walk-in freezer. |
| 2017-03-08 |
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 handle of cup stored directly in croutons. |
| 2017-03-08 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee not wearing a hair restraint in main prep room. |
| 2017-03-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed packaged deli meat stored directly on floor in walk-in freezer. |
| 2017-03-08 |
36 |
/6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies in box lunch prep areas. |
| 2017-03-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored uncovered in direct contact with food ingredients in box lunch prep areas. cdi beverage voluntarily discarded. |
| 2016-12-02 |
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 date last shellstock from container used not recorded on ta |
| 2016-12-02 |
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 containers of prepared food and homemade sauces not date marked. cdi items voluntarily discarded.3-501.18 discard the foo |
| 2016-12-02 |
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 prepared food containers in cambros for transport in walk-in cooler not c |
| 2016-12-02 |
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 working containers of spices and various dry goods under prep table not labeled. |
| 2016-12-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one plastic container of food items stored directly on floor under prep table. |
| 2016-08-09 |
33 |
3-501.13 use approved thawing methods. observed raw turkey thawing in pan with overflowing running water. water measured above 70f and product had reached 72f. cdi - product was removed to cooler immediately, pic was educated. |
| 2016-08-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed several menus without consumers advisory - ny strip, beef tenderloin, raw oysters, seared tuna, ribeye s |
| 2016-08-09 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf. observed catering items going out into unrefrigerated truck without adequate cooling equipment. vr - verification required. catering ma |
| 2016-08-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one bucket of chicken soup stored on the floor of the walk in freezer. cdi - moved to shelf. 3-307.11 protect food from contamina |
| 2016-08-09 |
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 no date marking on opened containers of cheeses - goat, feta, mozzarella, and brie. cdi - voluntarily discarded. 3-501.18 discard |
| 2016-08-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two stacks of damp wiping cloths. |
| 2016-08-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed some unsleeved single service cups and forks. |
| 2016-08-09 |
45 |
4-501.11 maintain equipment in good repair. observed broken gasket in walk in cooler. |
| 2016-08-09 |
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 worker without hair or beard restraint. |
| 2016-08-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed one hand sink without paper towels. cdi - towels supplied. |