| Violation Date |
Code |
Description |
| 2018-10-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed microwave with food debris in it. |
| 2018-10-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket with wet cloth stored in it and sanitizer at 50ppm quat. pic had made sanitizer with hot water. cdi: bucket refilled to proper concentration with cold water. repeat |
| 2018-10-31 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory does not include disclosure. cdi: consumer advisory written correctly on board to denot |
| 2018-10-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed yogurt stored in wine fridge above 45f. observed salmon stored in reach in cooler above 45f. observed cream cheese on line above 45f. cdi: items voluntarily discarded. reach in |
| 2018-10-31 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine at bar with black build up. repeat violation |
| 2018-10-31 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored over ready to eat salmon. cdi: items reorganized. suggestion made to facility to determine what shelves should have which items and label shelves accordingl |
| 2018-10-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed coffee dumped in handsink in kitchen. cdi: sink cleaned. |
| 2018-01-10 |
9 |
3-201.11 use food from approved sources only. -p observed spinach/feta and ham croissants being obtained from potential unlicensed facility. cdi: pic stated they will discontinue obtaining these items from unlicensed facility until further notice. verific |
| 2018-01-10 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. repeat observed build-up in the bar ice machine. |
| 2018-01-10 |
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 repeat observed open package of butter balls without date label. observed an improvement on date marking. cdi: butter was properly date labe |
| 2018-01-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. repeat observed wet wiping cloths being stored on the side of sanitizer bucket. ensure wiping cloths are fully submerged in sanitizer. observed sanitizer with wiping cloths at 50 ppm quat. e |
| 2017-12-21 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite. pic and employees were unaware of proper temperatures needed for hot and cold holding. 210 day grace period for ob |
| 2017-12-21 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf repeat observed no soap present in soap dispenser at bar hand sink.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf repeat observed no papertowels prese |
| 2017-12-21 |
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 letter onsite for raw smoked salmon. verification required to ensure facility has obtained para |
| 2017-12-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed plate of raw salmon being stored on the top shelf on top of other ready-to-eat foods. cdi: salmon was relocated to bottom of the cooler. |
| 2017-12-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed cleaning needed in the kitchen and bar ice machine. |
| 2017-12-21 |
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 repeat observed milk, brie cheese, half and half, and soy milk without date labels. cdi: all items were properly date labeled. |
| 2017-12-21 |
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 repeat observed facility using tphc |
| 2017-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed melons, soy milk, milk, half and half, and boiled eggs holding above 45f on buffet. pic had no knowledge of using time in lieu of temperature for these items. cdi: all it |
| 2017-12-21 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p repeat observed no shield on buffet for salmon, boiled eggs, or open containers of dry ingredients used for oatmeal.3-305.11 store food in a clean, dry location, not e |
| 2017-12-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. repeat observed food employees without hair restraints. |
| 2017-12-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth being stored outside of sanitizer in kitchen. |
| 2017-12-21 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single-service articles being stored on the floor in storage closet. ehs suggested obtaining a pallet for these items. |
| 2017-12-21 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. repeat observed egg boiling machine that is stated to be for household use only being used to boil eggs. boiling eggs goes against |
| 2017-12-21 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf repeat observed no test strips for quat sanitizer onsite. verification required to ensure quat sanitizer strips have been obtained. |
| 2017-12-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf repeat observed no consumer advisory for raw salmon on buffet. verification required to ensure consumer advisory ha |
| 2017-06-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dishes stored in the kitchen hand sink. cdi by removing dishes to dirty drain board of 3 comp sink.6-301.11 provide soap for handwashing at each handsink. -pf |
| 2017-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hard boiled eggs 67f and soy milk 65f on the buffet. cdi by discarding products after service. tphc (time as a public health control) form emailed with inspection. breakfast |
| 2017-06-07 |
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 open salmon, cream cheese, milk and cheeses such as brie not dated. vr required to check date marking system and handout emailed |
| 2017-06-07 |
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 tphc procedures during |
| 2017-06-07 |
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 consumer advisory for smoked salmom. sign may be placed on buffet next to the item. smoked salmon i |
| 2017-06-07 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no stem thermometer. vr |
| 2017-06-07 |
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 items on the buffet such as paprika and brown sugar not labeled. |
| 2017-06-07 |
38 |
2-402.11 effectiveness-hair restraints - c observed no hair restraint on kitchen employee. |
| 2017-06-07 |
37 |
3-306.11 food display-preventing contamination by consumers - p observed no sneeze guard over open containers on the buffet. salmon, cream cheese, butter and eggs should be under a guard. vr facility was supposed to put a guard over the refrigerated ar |
| 2017-06-07 |
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 rolling racks of glasses stacked and stored in the can wash in the kitchen. provide air dry shelf in kitchen above dis |
| 2017-06-07 |
45 |
4-205.10 food equipment, certification and classification - c egg steamer used in the kitchen is not approved for commercial use. |
| 2017-06-07 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no test strips for quat sanitizer at the 3 comp sink. vr |
| 2017-06-07 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p observed no written or verbal health policy. cdi (corrected during inspection) copy of employee health policy emailed with inspection. |
| 2017-06-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in the kitchen. source may be the drains or the pastries with fruit on top. |
| 2017-06-07 |
1 |
2-102.12 certified food protection manager (cfpm) - c observed no cfpm during inspection. facility has 210 days from permit issue date for compliance or 2 points shall be deducted. |