| Violation Date |
Code |
Description |
| 2018-10-25 |
54 |
6-303.11 atleast 20 foot candles in areas where handwashing, warewashing and food prep occurs. observed lighting at bar area less than 20 foot candles. repeat. |
| 2018-10-25 |
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 glasses upstairs stored on floor. |
| 2018-10-25 |
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 roasted veggies and risotto cooling in covered plastic containers and bowt |
| 2018-10-25 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved cooked shrimp without a date. cdi item dated. 3-501.18 discard the food requiring date labels once time/temperature window has expir |
| 2018-10-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved blueberry goat cheese, humble fog cheese, red dragon cheese, and brie that was held above chill line in prep top above 45f. cdi items moved to reach in to cool. |
| 2018-10-25 |
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 veggies from the day before at 49f in the center. cdi items discarded. observed risotta that only dropped 7 degrees i |
| 2018-10-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved slicer and soda nozzle that was soiled with debris. cdi slicer broken down for cleaning. |
| 2018-10-25 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed uncovered pastas and breads in reach in freezer upstairs. cdi items repeat |
| 2018-10-25 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employees handle soiled equipment and different tasks change gloves and continue food prep. cdi hands washed. |
| 2018-05-30 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed bread stored on racks in reach in without being covered and pastas uncovered in upstairs reach in freezer. cdi items uncovered and bread discarded. |
| 2018-05-30 |
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 cauliflower puree, marinara, rice, pea puree, polenta, ricotta, and rab sauce that was held p |
| 2018-05-30 |
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 bowls that were stored inside plastic container without handles. |
| 2018-05-30 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed can of chick peas and crab meat that were dented. cdi items moved for a credit. |
| 2018-05-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fan that was soiled with debris. |
| 2018-05-30 |
54 |
6-303.11 atleast 20 foot candles in areas where handwashing, utensil, food prep occurs.observed lighting in bar area less than 20 foot candles and unable to easily see items without flashlight. |
| 2017-12-13 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee wallet, keys, phone and drink on shelf above prep area. cdi- items relocated. |
| 2017-12-13 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. facility is still using basement for storage of refrigerators. floors, walls and ceilings in basement are in general poor repair a |
| 2017-12-13 |
45 |
4-501.11 maintain equipment in good repair. observed small reach in freezer no longer present in kitchen. freezer was not functioning and has not yet been replaced. a working freezer is needed in kitchen for working products. also observed freezer in |
| 2017-12-13 |
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, honey etc. without labels. |
| 2017-12-13 |
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 tightly covered container of hummus in reach in unit in kitchen 69f. sec |
| 2017-12-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several knives stored as clean on magnetic strip on wall in kitchen with food debris. cdi- knives placed at dish area to be rewashed. |
| 2017-12-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed container of raw shell quail eggs stored directly on top of lettuce in reach in cooler. cdi lettuce discarded; quail eggs relocated to bottom shelf of cooler. observed flat of r |
| 2017-12-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pitcher of water in hand sink near cookline upon arrival. cdi- removed pitcher and informed employee that hand sink may be used for handwashing purposes only. |
| 2017-09-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. raw shell eggs stored on top of container of cooked asparagus in prep cooler. cdi- chef shelby corrected storage. |
| 2017-09-21 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dried food debris on slicer that was stored overnight |
| 2017-09-21 |
20 |
a reminder: all cold foods must be held at 41°f beginning january 1, 2019. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p food items in prep cooler 3 not under temperature control. ambient air in cooler at 69f. see chart for temper |
| 2017-09-21 |
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 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 inco |
| 2017-09-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some dried debris/ residue in gasket of one prep cooler. cleaning is needed. (0pts) |
| 2017-09-21 |
49 |
5-202.11 (b) a plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. j- pipe of handwashing sink next to cook line is leaking. repair (0pts) |
| 2017-09-21 |
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. 6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so th |
| 2017-06-23 |
54 |
6-303.11 intensity-lighting - c at least 10 ft candles of lighting is required in storage areas. observed lights in basement burned out. flashlights required to see refrigerators. |
| 2017-06-23 |
53 |
observed floors, walls and ceilings in basement area in heavy disrepair and soiled. facility uses basement for storage of 3 refrigeration/freezer units. strongly recommend to relocate these upstairs. |
| 2017-06-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed chef without hair restraint. |
| 2017-06-23 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility does not have a thin probe thermometer for thin foods. |
| 2017-06-23 |
33 |
3-501.13 use approved thawing methods; thaw under refrigeration, under running water or as part of the cooking process. observed salmon and beef thawing in pans on the counter. cdi by placing in refrigeration to continue thawing. |
| 2017-06-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabled spray bottle of chemical. cdi- bottle labeled. |
| 2017-06-23 |
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 cremont cheese without date. 3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is n |
| 2017-02-09 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on duty at arrival. points will be deducted after 5/1/17. |
| 2017-02-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink stored on the chefs cart where spices are and another in the corner next to prep coolers with other spices. |
| 2017-02-09 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed bare hand contact with celery and carrots by the head chef. cdi- chef was educated on minimizing bare hand contact and the celery and onions were adde |
| 2017-02-09 |
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 provide information from the salmon supplier indicating the product that is offered undercooked is farm raised and pellet fed. v |
| 2017-02-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lasgna from two days ago in prep cooler at 53f. cdi: lasagna was packaged up and labeled not for sale for an employee to take home. observed prep top cooler holding cooked onion |
| 2017-02-09 |
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 brie, spinach, chicken broth, cooked collards, opened ricotta, cream cheese, cooked crab meat, cooked duck, and feta cheese from va |
| 2017-02-09 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed butane fuel cannister stored with and above dry food products. |
| 2017-02-09 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no air thermometer inside the flip top cooler across from the grill. |
| 2017-02-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed the head chef preparing food without a hair restraint and another line employee with a long beard. |
| 2017-02-09 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light missing light shield inside the kitchen. 6-305.11/6-501.110 designate and use an area for the order |
| 2017-02-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory for the undercooked salmon and steak on the menu. vr- provide within 10 days. |
| 2016-12-02 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf accoriding to the chef, the aoli sauce is now made with raw unpastuerized egg. vr- provide a consumer advisory for |
| 2016-12-02 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. provide missing light shield for light in the kitchen. |
| 2016-12-02 |
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. continue efforts for repairing walls. repair blown out kitchen light.6-501.114 discard |
| 2016-12-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few plastic food containers stacked while wet. |
| 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 squeeze bottles with oils,etc not labeled. |
| 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 cooked chicken wings left unlabeled and to be stored for 5 days. observed items on the flip top cooler than could be stored for 2 d |