| Violation Date |
Code |
Description |
| 2018-12-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy soil accumulating above dish machine. |
| 2018-12-20 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 2 hood ventilation lights not functioning. |
| 2018-12-20 |
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 soiled equipment stored next to and over clean equipment on clean drain board at ware washing area. |
| 2018-12-20 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed soiled cardboard boxes stored on grill. |
| 2018-12-20 |
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 some storage containers of dry food ingredients not labeled by common name of food. |
| 2018-12-20 |
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 several deep pans of blanched vegetables cooling on shelf. cdi, operato |
| 2018-12-20 |
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 cooked apple with date of preparation of 12/11, ricotta cheese, grits and maple butter not dat |
| 2018-12-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce stored over ready to eat foods in walk in cooler and 1 container of raw shell eggs stored with ready to eat foods. cdi, foods relocated for prope |
| 2018-09-28 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontamination hands. -p - observed food employee not vigorously rub hands for 10 to 15 seconds when washing their hands an |
| 2018-09-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw fish stored over sauce in flip top prep refrigerator. observed raw carpaccio stored over ready to eat foods in flip top prep refrigerator and raw carpaccio rem |
| 2018-09-28 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed chemical dish machine behind bar not providing required chlorine sanitizer. cdi, operator calibrated dish machine behin |
| 2018-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed lettuce overstacked in prep refrigerator at 52 degrees f and bean sprout held out of temperature control from prior day as indicated by pic. cdi, lettuce relocated for cooling |
| 2018-09-28 |
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 blanched oranges with a date of preparation of, 9/19, containers of grits, potatoes, stock, an |
| 2018-09-28 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed 1 spray bottle of multisurface cleaner stored over clean gloves on rack at prep area. |
| 2018-09-28 |
33 |
3-501.13 use approved thawing methods. observed tuna thawing under running water at 81 degrees f . |
| 2018-09-28 |
38 |
2-402.11 effectiveness-hair restraints - c - observed employee with beard not wearing a beard restraint. observed carpaccio removed from commercial packaging and stored over ready to eat foods in tall reach in freezer. observed carpaccio stored over ready |
| 2018-09-28 |
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 clean container lids stored in container accumulating food debris and soil.4-803.11 storage of soiled linens - c - obser |
| 2018-09-28 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - observed soil and residue accumulating on clean drain board of 3 compartment sink.4-302.14 sanitizing solutions, testing devices - pf - observed chlorine test kits expired for chlorine sanitizer at |
| 2018-09-28 |
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 potatoes cooling in tightly covered container at 103 degrees f. cdi, cov |
| 2018-06-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed peppers and produce stored over ready to eat foods in walk in cooler. observed raw chicken container stored in contact with container of other meat in pre |
| 2018-06-27 |
8 |
6-301.14 post a hand wash sign at each handsink. observed no handwashing sign at bar handwashing sink. cdi, handwashing sign provided. |
| 2018-06-27 |
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 - observed no parasite destruction information available for verlasso salmon on invoice. product # 101108. vr to ensure proper p |
| 2018-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed beef overstacked in prep unit at 51 degrees f. cdi, beef relocated to rapidly cool. |
| 2018-06-27 |
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 in-use utensils stored in water below 135 degrees f. repeat. |
| 2018-06-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet / soiled cloths stored at dish area and prep surfaces. |
| 2018-06-27 |
42 |
observed plates being wet stacked in prep refrigerator.4-901.11 equipment and utensils, air-drying required - c |
| 2018-06-27 |
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 mushrooms and lettuce cooling in deep covered container in walk in unit. |
| 2018-03-21 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed two employees using bare hands to turn off faucets after handwashing. cdi: ehs instructed |
| 2018-03-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dirty utensil stored in back handsink near warewashing area. cdi: utensil removed and sent for warewashing. |
| 2018-03-21 |
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 butter on counter top at ro |
| 2018-03-21 |
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 blanched asparagus cooling in flip top unit rated for holding on front lin |
| 2018-03-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed lobster sauce holding below 135f in steam wells at far left of cook line. ensure emploteeys are stirring hot held items regularly to evenly distribute heat. cdi: sauce reheated |
| 2018-03-21 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed both dumpsters missing drain plugs. |
| 2018-03-21 |
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. observed caulking on handsink in warewashing area beginning to loosen from wall and cra |
| 2018-03-21 |
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 with handle down in dry product in dry storage room. cdi: s |
| 2017-12-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two unlabelled chemical spray bottles and one chemical spray bottle mislabelled as sanitizer. cdi: all three chemicals were voluntarily discarded and sanitiz |
| 2017-12-12 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed two employees entering walk in to retrieve food while wearing gloves, then immediately move back to cook/prep lines without changing gloves or |
| 2017-12-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two plastic pans in dry storage and clean utensil area stored as clean with sticker residue left on them after warewashing process. cdi: both pans sen |
| 2017-12-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several foods hot holding in steam wells (mac and cheese sauce, polenta, clarified butter, and mashed potatoes) holding below 135f. pic determined that hot wells had not been s |
| 2017-12-12 |
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 a plastic container of various meats for charcuterie and a carton of heavy cream in the walk in |
| 2017-12-12 |
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 spinach cooling in a covered, deep plastic container at 64f. cdi: s |
| 2017-12-12 |
45 |
4-502.11(a) maintain utensils in good repair. observed metal pots with pitting on the outer surfaces beginning to make them rough and difficult to clean. |
| 2017-12-12 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed employees at warewashing area actively washing dishes in 100f water bath. cdi: water drained and rep |
| 2017-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor debris in the gaskets of reach in freezer adjacent to salad prep line. |
| 2017-12-12 |
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 two handsinks (one by back door and one by dish pit area) with loose caulking |
| 2017-12-12 |
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 in warewashing area wearing watches/wristbands. |
| 2017-09-29 |
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 asterisk denoting that heart of ribeye may be served raw or undercooked. pic stated that ribeye medall |
| 2017-09-29 |
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 a large hole in the wall above mop sink where a shelf had been removed. repair |
| 2017-09-29 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed an empty flower planter holding water in dumpster enclosure. eliminate all sources of standing water, as they can |
| 2017-09-29 |
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 several unlabelled spices and oils/sauces along cook line. cdi: pic had all working containers labelles during inspection. |
| 2017-09-29 |
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 a covered plastic tub of cooked spinach cooling in the walk in unit at 82f |
| 2017-09-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabelled chemical spray bottle hanging beneath dump sink at server area. pic stated that bottle could have been sanitizer but was unsure. cdi: chemical |
| 2017-09-29 |
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 several items in flip top units (lettuce, tomatoes, cooked shrimp, cooked bacon, pimento cheese, etc) with no date labels that were |
| 2017-09-29 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed a dented can stored on shelving with food supply for restaurant. dent was directly on the top seam of can. cdi: can removed from service and set aside for disca |
| 2017-09-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed front hand sink with a drain partially blocked by food debris. cdi: sink drain cleared and employees instructed to use sinks for handwashing only. repeat. |
| 2017-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed top portion of steaks in protein prep unit holding between 48f and 51f. cdi: top portion of steaks removed and relocated to walk in for rapid cooling, |
| 2017-06-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed potatoes au gratin in hot box holding at 110f. observed chicken stock on stove top holding at 91f. cdi: potatoes au gratin voluntarily discarded and chicken stock reheated to 1 |
| 2017-06-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabelled chemical spray bottle at storage rack adjacent to mop sink in back of facility. cdi: chemical was discarded. |
| 2017-06-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed back line handsink blocked with food sticker residue, making it slow to drain. cdi: debris removed and employees instructed to use handsinks for handwashing onl |
| 2017-06-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer spray bottle at bar area reading less than 100ppm qac sanitizer. cdi: bottle dumped and refilled with sanitizer reading between 200 and 400 ppm qac. |
| 2017-06-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed steak frites on bar menu and ribeye medallions on dinner menu with no disclosure asterisks. bar menu also |
| 2017-06-14 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups displayed at server area with lip contact portions exposed to air. |
| 2017-06-14 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several employees wearing wrist bands and watched during food preparation. |
| 2017-06-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed three sanitizer buckets reading 0ppm qac sanitizer. cdi: buckets refilled with sanitizer between 200 and 400ppm qac. |
| 2017-06-14 |
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 unlabelled spice shakers and oil squeeze bottles along cook line. |
| 2017-03-27 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employees fail to discard soiled gloves. cdi- instruction provided3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw |
| 2017-03-27 |
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 food employee bare hand cutting radishes at front line. some radishes to be cooked some in lexan headed bac |
| 2017-03-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink at utensils washing station to have had ice dumped in it. cdi- cleaned |
| 2017-03-27 |
12 |
3-202.18 obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -pf observed container of mussels with no tag. cdi- tag copied and applied to half of product on line |
| 2017-03-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one spray bottle and three red buckets of sanitizer with 0 ppm qac concentration. cdi- remade to 150 ppm |
| 2017-03-27 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple glove changes without hand washing. cdi instruction provided 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean |
| 2017-03-27 |
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 duck fat held with no label |
| 2017-03-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths with active stirring. cold air must flow around product to remove the heat. -pf observed cooked garlic and cooked stocks cooling at room temperature under 135 f. |
| 2017-03-27 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed tuna recived vaccuum packed and frozen, thawed inside the intact package . however, the mfr. instruction require removal from packaging prior to thawing. |
| 2017-03-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed soiled wet wiping clothes on food contact surfaces. |
| 2017-03-27 |
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 multiple cooked proteins not date marked. cdi- date marked3-501.17 date mark/label all tcs fo |
| 2017-03-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed three employee bevrages store above open food prep units upon entering facility. cdi- removed |