| Violation Date |
Code |
Description |
| 2018-11-20 |
45 |
4-501.11 maintain equipment in good repair. observed dish racks by dish machine with heavy rust in need of replacement. facility has to wait for construction to reinforce the wall. |
| 2018-11-20 |
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 pic wash hands for less than 15 seconds after contacting raw fish and then turn faucet of |
| 2018-11-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf repeat observed pic obtain water for carrots and celery at back dish washing hand sink. cdi: ehs corrected pic. pic dumped water and obtained water from three compartmen |
| 2018-11-20 |
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 repeat observed shellstock tags to not be labeled with last date of s |
| 2018-11-20 |
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 repeat observed several items without date labels throughout kitchen including cooked lobster, several open containers of heavy cream from l |
| 2018-11-20 |
1 |
2-102.11 demonstration - c observed pics to not have adequate knowledge of date marking procedure, proper hand washing, final cook temperatures, shellstock requirements, or reheating parameters. pics were not sure whether several items were on tphc or wer |
| 2018-11-20 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitizer bucket on the floor at prep station. |
| 2018-11-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food processor that had been assembled while still wet. ensure items are left to air-dry separately. |
| 2018-11-20 |
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 brussel sprouts on tphc tha |
| 2018-10-16 |
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 repeat observed multiple items without date labels including two open containers of spreadable brie, sausage at pizza cooler, heavy cream an |
| 2018-10-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food being stored on a shelf above food for restaurant. ehs (environmental health specialist) advised that a spot be designated for employee food, lab |
| 2018-10-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf repeat improvement seen. observed items being stored in front of hand sink by cook line upon arrival ehs had to lean over items to wash hands. cdi: items relocated. obse |
| 2018-10-16 |
11 |
3-101.11 safe, unadulterated and honestly presented - p,pf observed mozzarella cheese being stored in reach-in cooler with growth. cdi: cheese was voluntarily discarded. |
| 2018-10-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p repeat observed smoked salmon being stored directly on top of box of olives, observed raw beef being stored behind ready-to-eat noodles in cooler drawer, observed raw shell eggs being store |
| 2018-10-16 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with pink build-up on the top interior and black build-up in the door tracks. observed cleaning needed in bar soda dispenser hose noz |
| 2018-10-16 |
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 repeat observed cut brussel sprouts from yesterday at 50f in reach-in cooler. observed beef tortas in large container above 45f from |
| 2018-10-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat improvement seen with cold holding. observed several items holding above 45f including heavy cream, salsa, short ribs, harrisa, raw tuna, and ranch dressing. cdi: items voluntaril |
| 2018-10-16 |
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 garlic in oil sauce for bru |
| 2018-10-16 |
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 repeat observed cut brussel sprouts that had cooled overnight in large, deep contai |
| 2018-10-16 |
33 |
3-501.13 use approved thawing methods. observed shrimp and lobster thawing under cool running water upon arrival. shrimp and lobster measured 68f. once items reach 41f, they are done thawing and shall be placed into cooler for cold holding, or used, etc. |
| 2018-10-16 |
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. repeat observed growth on wall by dish machine. |
| 2018-10-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on cooler gaskets throughout. observed cleaning needed on surfaces around the kitchen including table next to cookline cooler. obser |
| 2018-10-16 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets to be split and broken in several coolers. observed old dish racks by dish machine with heavy rust in need of replacement. 4-202.11 food contact surfaces shall be smooth, free of open seams, cra |
| 2018-10-16 |
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 container without handle being stored in flour bin. |
| 2018-10-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. repeat observed employee personal bag being stored directly on top of flour container. |
| 2018-10-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee working on cookline without hair net. employee was new. |
| 2018-10-16 |
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 of oil without labeling by tempura station. |
| 2018-10-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored outside of sanitizer by dishmachine. observed sanitizer to be at 0 ppm quat in bucket by salad station. change frequently enough to prevent sanitizer |
| 2018-09-13 |
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 repeat observed watermelon puree with date of 9/6, pic stated it was from the same batch of other watermelon dated 9/7. observed spreadable |
| 2018-09-13 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed employees to not know symptoms/illnesses not to come to work with very well. employees were also unsure of reporting |
| 2018-09-13 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee eating on the cook line toward end of inspection. ehs informed pic that employee would need to wash hands before going back to working with food. ehs advised that a designated area be creat |
| 2018-09-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dump grate being stored in bar hand sink. cdi (corrected during inspection): grates relocated to dump bucket. 6-301.12 provide paper towels or approved alternat |
| 2018-09-13 |
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 several shellstock tags without sell date on them. observed |
| 2018-09-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p repeat observed raw scallops being stored in back of cooler drawer behind ready-to-eat gnocchiand pork buns. cdi: storage order rearranged. ensure proper storage order is implemented throug |
| 2018-09-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food processor lid stored as clean with food debris left on it. observed stand mixer being stored as clean with heavy debris in the bowl. cdi: items t |
| 2018-09-13 |
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 repeat observed cut cabbage cooling at a rate of 0.04 deg/min and cooked lobster cooling at a rate of 0 deg/min. proper cooling rate |
| 2018-09-13 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer bucket at 50 ppm quat. cdi: sanitizer bucket dumped and replaced with sanitizer at proper concentration. |
| 2018-09-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cook line make units holding all foods above 45f. this has been a recurring issue. ehs observed some areas on coolers in need of attention including detailed cleaning as well as |
| 2018-09-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of lettuce and brussel sprouts on floor upon arrival awaiting prep. observed container of tahini being stored on the fl |
| 2018-09-13 |
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 repeat observed several food items above 45f in reach-in coolers that had been remo |
| 2018-09-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored outside of sanitizer around the kitchen. |
| 2018-09-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food processor that had been assembled with lid while wet. cdi: food processor taken apart to air dry. |
| 2018-09-13 |
45 |
4-501.11 maintain equipment in good repair. observed all make units of cook line to be holding foods above 45f. ehs saw that several drawers were broken where there were gaps for heat to enter coolers. observed several cooler drawer gaskets to be split. v |
| 2018-09-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed dust/grease/debris build-up in coolers and on vents in need of cleaning throughout. observed cleaning needed on cooler gaskets throughout. ob |
| 2018-09-13 |
49 |
5-205.15 maintain a plumbing system in good repair. observed hand sinks to be slow draining. |
| 2018-09-13 |
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. repeat observed growth on wall by dish machine. improveme |
| 2018-09-13 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal objects being stored on top of flour container. |
| 2018-06-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored behind mushrooms in cooler drawer so that fish comes across ready to eat food. cdi: items reorganized so that ready to eat food is pulled over raw food. repeat viol |
| 2018-06-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer tube cracked on machine at the bar making it reac 0ppm chlorine. cdi: tubing fixed during inspection and machine properly sanitizing. bar was closed |
| 2018-06-19 |
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 tomato sauce prepared yesterday above 45f. see #31 cdi: item voluntarily discarded. |
| 2018-06-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep cooler holding above 45f. coils cleaned during inspection and cooler temping foods below 45f. cdi: items voluntarily discarded if they were from yesterday. repeat violation |
| 2018-06-19 |
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 tomato sauce dated 6/7 in prep cooler.3-501.17 date mark/label all tcs foods that are ready-to-e |
| 2018-06-19 |
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 no tphc procedure for burge |
| 2018-06-19 |
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 tongs stored on edge of grill with ends against trashcan. cdi: tongs mov |
| 2018-06-19 |
33 |
3-501.12 potentially hazardous food (time/temperature control for safety food), slacking - c observed fries set out for slacking above 45f. cdi: items placed in freezer to rapidly cool. |
| 2018-06-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed coolers in need of detail cleaning on bottoms and around filter grates. repeat violation |
| 2018-06-19 |
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 heavy microbial build up in storage area adjacent to dishwashing area. pic adv |
| 2018-06-19 |
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 tomato sauce that employee stated was in blast chiller over night at 60f. |
| 2018-03-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of shredded cheese and cut tomato cold held in top of prep cooler; products measured 52-51f. cdi cheese and tomato placed in bottom section of prep cooler to p |
| 2018-03-27 |
11 |
no points deducted3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.3-101.11 food shall be safe for consumption, unadulterated and honestly presented. observed white tuna on menu without (species) listed to provide consum |
| 2018-03-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored in low boy cooler co-mingled with cooked chicken. cdi all raw meats properly stored. |
| 2018-03-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies at bar area. |
| 2018-03-27 |
53 |
6-201.11 floors, walls and ceilings including attachments shall be designed, constructed, and installed so they are smooth and easily cleanable. observed storage rack above dish machine heavily rusted in need of replacing.6-501.12 floors, walls, ceilings |
| 2018-03-27 |
47 |
4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (observed rack used to store bulk can foods in need of general cleaning). |
| 2018-03-27 |
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 scoop used for rice stored in standing room temp water; observed scoo |
| 2017-11-29 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed spray arm nozzle hanging below rim of sink. replace spring so that spray arm stays above sink rim. |
| 2017-11-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several plates and containers wet stacked atdish area. repeat violation |
| 2017-11-29 |
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 tomato confit dated 11/18, short rib dated 11/20, green beans dated 11/21, and feta yogurt dated 11/21. cdi: items voluntarily dis |
| 2017-11-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers remaining on stacked pans stored as clean at dish machine. cdi: pans removed for rewashing. |
| 2017-11-29 |
9 |
3-201.11 use food from approved sources only. -p observed rop fish from wicked tuna in food saver bags. fish included were tuna, grouper, red snapper, and hogfish. all items except the grouper were not frozen. grouper was delivered separate from the other |
| 2017-11-07 |
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 no procedure for holding su |
| 2017-11-07 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed one servsafe employee present during inspection. the pics are not certified food managers. several food safety violations including cooling, cold holding, and |
| 2017-11-07 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed employees did not know symptoms and illnesses that they should not come to work with. cdi: employee health poster pro |
| 2017-11-07 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at line handsink and prep handsink. cdi: papertowels provided at each handsink.5-205.11 maintain access to handsinks. handsinks may only be |
| 2017-11-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed bar machine in use during inspection. when tested, bar machine sanitizer concentration was 0ppm. pic worked on machine for 30 min and got it working properly. |
| 2017-11-07 |
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 tomato soup cooling at a rate of 0f per minute in various coolers. soup was in a deep, plastic, covered container. cdi: pic |
| 2017-11-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed make cooler in front of oven to be holding above 45f. all items in the unit were above 45f. pic stated that some items were there from the day before. any items not prepared wit |
| 2017-11-07 |
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 tomato sauce in reach in cooler with 10/20 date. cdi: item voluntarily discarded. observed chick |
| 2017-11-07 |
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 disclosure on sushi menu. obseved shortrib sliders marked as an option to be served under cooked but |
| 2017-11-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several plates and containers wet stacked at dish area. |
| 2017-11-07 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing in standing water at prep sink. cdi: shrimp drained and moved to prep. |
| 2017-11-07 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed fruit flies present in storage areas and near produce at front handsink. pic advised to contact pest control. |
| 2017-11-07 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees with unapproved jewelry, handling food. |
| 2017-11-07 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wet sanitizer bucket stored directly on the floor in prep area of kitchen. |
| 2017-11-07 |
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 soup cooling while tightly covered in blast chiller, reach in freezer, and |
| 2017-11-07 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler with cooler drawers in front of grill and pizza area to be holding food above 45f. cdi: items not prepared this morning, and in the cooler over night, were voluntarily discarded. maintenance |
| 2017-11-07 |
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 ceiling tiles and vents with heavy dust accumula |
| 2017-11-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items stored on top of flour. observed employee beverages stored on shelves over open dry goods. cdi: beverage voluntarily disca |
| 2017-08-07 |
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 two shellfish tags present in two half pans of mussels. cdi: |
| 2017-08-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine in kitchen to not be pulling sanitizer. cdi: pic was able to get dish machine working during inspection. |
| 2017-08-07 |
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 ceviche from yesterday in prep cooler above 45f. all other items in cooler were 42f and below. item was not properly cooled |
| 2017-08-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep cooler with cooler drawers in front of grill and pizza area to be holding food above 45f. cdi: items not prepared this morning, and in the cooler over night, were voluntari |
| 2017-08-07 |
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 ceviche prepared yesterday that was cooled in prep top cooler and did not |
| 2017-08-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed potatoes in hot hold well below 135f. observed fish taco meat held on stove below 135f. pic stated that items are cooked again before being served and any items left over after |
| 2017-08-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one employee without a hair restraint at start of inspection. cdi: employee donned hairnet during inspection. |
| 2017-08-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one sanitizer bucket with a wet cloth at 0ppm quat. |
| 2017-08-07 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler with cooler drawers in front of grill and pizza area to be holding food above 45f. cdi: items not prepared this morning, and in the cooler over night, were voluntarily discarded. maintenance |
| 2017-08-07 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floor in kitchen to be damaged and peeling up. repeat violation |
| 2017-08-07 |
33 |
3-501.12 potentially hazardous food (time/temperature control for safety food), slacking - c observed several bags of sweet potato fries that had thawed out on counter. |
| 2017-05-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored over cooked pork belly. cdi: pork belly relocated to cook line. repeat violation improvement from last inspection |
| 2017-05-12 |
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 grits, tomato sauce, short rib, beets, garlic in oil, babaghanoush mix, and sausage with incorre |
| 2017-05-12 |
26 |
7-208.11 store labeled, first aid supplies to prevent contamination.-p observed first aid supplies stored over clean plates. cdi: supplies relocated. |
| 2017-05-12 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on floor in several areas. cdi: buckets relocated repeat violation |
| 2017-05-12 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floor in kitchen prep area to have damage. repeat violation |
| 2017-05-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone stored on cart with clean dishes. cdi: employee phone relocated. |
| 2017-05-12 |
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 quart container being used as scoop for tomato sauce. observed handle o |
| 2017-03-10 |
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 without date labels. cdi: pic either back-dated or voluntarily discarded items. observed several items that were remo |
| 2017-03-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed beef carpaccio in reach-in cooler sitting on top of ceasar dressing on a shelf above cheese. cdi: pic moved carpaccio to bottom shelf. observed bags of guacamole sitting on top of r |
| 2017-03-10 |
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 comingled mussels in cooler drawer with two tags in one cont |
| 2017-03-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed red sauce, brie cheese, ricotta spread, and two large containers of red sauce at temperatures above 45f. cdi: all items were either taken to be quickly cooled or voluntarily dis |
| 2017-03-10 |
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 large containers of red sauce in reach-in cooler at 71f. sauce had bee |
| 2017-03-10 |
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 red sauce cooling from last night in reach in cooler at 71f. cdi: product voluntarily discarded. |
| 2017-03-10 |
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 falafel utensil being stored in room temperature water. cdi: pic removed |
| 2017-03-10 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no chlorine test strips to test dish machine. verification required |
| 2017-03-10 |
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 floor to be damaged in walk way from dish area t |
| 2017-03-10 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on floor.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored in quat below 150ppm. cdi: buckets fil |
| 2016-12-01 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw pork in protein cooler. cdi: items rearranged. |
| 2016-12-01 |
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 several items past 7day date mark window as well as several items that were frozen with no pull/ |
| 2016-12-01 |
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 beef tortas cooling in reach in cooler in deep, plastic container with lid |
| 2016-12-01 |
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 butter chicken sauce being removed from blast chiller upon arrival. sauce was 58f in the center. pic stated that it was put |
| 2016-12-01 |
45 |
4-502.11(a) maintain utensils in good repair. observed several chipped plates on line, stored as clean, ready for use. repeat violation. 15days since last inspection, new plates have not arrived yet. |
| 2016-12-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed some fruit flies around mop dishwasher area. |
| 2016-11-16 |
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 employee grab baguette and plate it with bare hands. cdi: baguette discarded. employee directed to use a b |
| 2016-11-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked by large plastic container with food in it. pic directed to ensure that clear paths to all handsinks are maintained. verification required |
| 2016-11-16 |
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 several shellstock tags stored in cooler drawer with mussels |
| 2016-11-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed turkey on hot line hhing at 108f. cdi: item reheated to 165f. repeat violation |
| 2016-11-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce on line double panned in cooked shallots. cdi: employee directed to not double pan items and ensure that all tcs items are held below chill line of prep coolers. repeat |
| 2016-11-16 |
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 facility's only means of proper cooling (blast chiller) being used to stor |
| 2016-11-16 |
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 unlabeled oils stored on line in squeeze bottles. repeat violation |
| 2016-11-16 |
33 |
3-501.13 use approved thawing methods. observed calamari thawing in standing water during inspection. when asked to turn on running water, employee used hot water. cdi: employee directed to thaw only in cold running water, through cooking, or in cooler. |
| 2016-11-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees on cook line with no hair restraint. |
| 2016-11-16 |
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 several scoops with handle down in product including dry goods and ice. |
| 2016-11-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked items stored as clean. observed employee towel drying wet dishes straight out of the dishwasher. cdi: employees directed to air dry all utensils. |
| 2016-11-16 |
45 |
4-502.11(a) maintain utensils in good repair. observed employee plating food for service on chipped plate. employee directed to only use plates in good condition, as cracks and chips are no longer easily cleanable. |
| 2016-11-16 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed food being stored in closet without walls that are easily cleanable. pic stated that facility is planning on adding frp and |
| 2016-11-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cardboard box of lettuce stored on floor under rack near salad area. observed several plastic containers with dry goods stored o |
| 2016-08-31 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed multiple employees changing tasks without changing gloves. cdi- instruction provided3-302.11(a) separate raw animal foods from ready-to-eat foods. -p |
| 2016-08-31 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed main dishmachine not sanitizing;p 0 ppm chlorine. observed bottle empty. new bottle installed, run then 50 ppm |
| 2016-08-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked beef hot held at 127 f. cdi- reheated above 165 f |
| 2016-08-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pico, cooked carrots and cooked falafel in prep unit above 47f and brie, and blue soft cheeses and milk in reach in refrigerators stored above 50 f. cdi- no walk in to flash coo |
| 2016-08-31 |
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 at least day two not date marked, including kim chi purchased at g mart. vr for date marking |
| 2016-08-31 |
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 unlabeled working containers of dry foods. |
| 2016-08-31 |
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 cooked falafel and carrots cooling in prep unit and not in blast chiller w |
| 2016-08-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cut brussel sprouts on raw prep drain board exposed to hand wash splatter. |
| 2016-08-31 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed multiple unlabeled santizer buckets stored on floor. |
| 2016-08-31 |
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 observed shellstock tags discarded. cdi- no non-tagged prodcut onsite |
| 2016-08-31 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed unlabeled sanitizer busckets. |
| 2016-08-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage over ss utensils and linen. cdi- removed |