| Violation Date |
Code |
Description |
| 2018-12-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers stored as clean. |
| 2018-12-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of mashed potatoes slightly above 45f. cdi by removal to freezer for rapid cooling. all items were below 41f by end of inspection. |
| 2018-12-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed container stored as clean with slight debris build up. cdi by removal for rewashing. |
| 2018-07-30 |
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 container of spices with no label. |
| 2018-07-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of crab cakes measuring above 45f. cdi by rapidly cooling to proper temperature. |
| 2018-07-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at bar dish machine measuring ~0ppm. chemical had drained into concentrate bottle overnight and the machine had not been ran today. cdi by priming ma |
| 2018-07-30 |
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 stored in chronological order for several mo |
| 2018-07-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee drink stored in cold drawer next to food. cdi by removal to proper storage location |
| 2018-03-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes measuring at 121f. cdi by reheating to 165f or above. |
| 2018-03-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes on ice bath on prep surface measuring above 45f. cdi by putting the item on tphc and discussing with the pic the option of putting the item on tphc permanently. tphc te |
| 2018-03-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying containers that were needed right then. cdi by pic intervention adn rewashing of containers. |
| 2018-03-12 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed one cutting board with deep scoring and a melted portion.4-501.11 maintain equipment in good repair. observed damaged gaskets on several cooli |
| 2018-03-12 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open door. |
| 2018-03-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employees phone stored on prep surface at bar area. |
| 2017-08-30 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on two cooling units on the cook line.4-502.11(a) maintain utensils in good repair. observed damaged wisk with burned handle. cdi by voluntary disposal. |
| 2017-08-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in dish area. |
| 2017-08-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored as clean with debris build up and sticker residue. cdi by removal for recleaning.4-602.11 clean the equipment and utensils used with |
| 2017-08-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a blocked handsink in the kitchen area and a three comp drain plug at the bar handsink. cdi by removal of blockage and removal of plug to proper storage locatio |
| 2017-08-30 |
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 bartender touch orange garnish with bare hand. cdi by disposing of garnish and having bartender wear glove |
| 2017-06-27 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed build up of sticker residue on containers stored as clean. cdi by removal for recleaning.4-501.114 maintain sanitizer at correct concentrations w |
| 2017-06-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one small container of marinara measuring at 101 f. cdi by voluntary disposal. |
| 2017-06-27 |
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 flour bin with no label. cdi by labeling. |
| 2017-06-27 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several cutting boards with deep scoring. cdi by voluntary disposal. |
| 2017-06-27 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open door. |
| 2017-03-29 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p internal health policy is missing norovirus as one of the 5 illnesses. manually added it today. |
| 2017-03-29 |
8 |
5-205.11 maintain access to handsinks. observed trash can blocking hand sink near oven. moved can. repeat |
| 2017-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed top of one prep unit holding food at 65f, including lettuce, guacamole, arugala. all items were immediately placed on ice. bottom of unit is properly functioning. service provid |
| 2017-03-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf 7-201.11 store toxic materials to avoid contamination. -pobserved one bottle of cleaner unlabeled. labeled during inspection. observed stainless steel cleaner stored |
| 2017-03-29 |
31 |
3-501.15 quickly cool foods. observed quinoa in top of prep unit at 52f. it had been pulled from walk in cooler before it was properly cooled to 45f. placed back in walk in to finish cooling. |
| 2017-03-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed buckets of sanitizer on line and sanitizer in 3 compartment sink below 100ppm quat. refilled all with 200ppm quat.repeat |
| 2017-03-29 |
36 |
6-202.13 properly locate mechanical insect control devices.6-202.15 protect outer openings of establishment from insect or rodent entry. observed side doors to patio open upon arrival. you may not keep these doors open unless you install a screen or air c |
| 2017-03-29 |
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 stored in water and tongs in sanitizer on line. moved all the dis |
| 2017-03-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed utensils wet stacked. separate until dry. |
| 2017-03-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed handles of prep units and refrigerator soiled. clean. |
| 2017-03-29 |
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 3 large containers in prep area and one gluten free flour in dry storage unlabeled. |
| 2016-11-30 |
13 |
3-302.11(a) separate the different types of raw animal foods. separate unwashed produce from ready-to-eat foods. -pobserved raw chicken stored above pork and beef in walk-in cooler. also observed unwashed produced stored above washed/ready to eat produce. |
| 2016-11-30 |
54 |
.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone on prep table. |
| 2016-11-30 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one container on the floor. moved to shelving. |
| 2016-11-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one cold hold unit improperly functioning. it is holding marscapone, brussel sprouts, etc. at 55f. all tcs foods were discarded voluntarily. unit will be serviced and will not b |
| 2016-11-30 |
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 cream of chicken soup temped at 47f in the center of a large container. it was made yesterday. voluntarily discarded. staff advised |
| 2016-11-30 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed marinara reheated to 150f and placed in hot holding unit. pulled to reheat to above 165f. |
| 2016-11-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed numerous sanitizer buckets below 150ppm multi-quat. sink registered at 150ppm - refill buckets when visible soiled and frequently as the sanitizer at the sink is the lowest on the range o |
| 2016-11-30 |
8 |
5-205.11 maintain access to handsinks. observed speed rack blocking hand sink next to walk-in cooler. moved speed rack.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf missing paper towels at one bar hand sink. s |