| Violation Date |
Code |
Description |
| 2018-11-19 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c observed utensils being stored in the splash zone of the front prep hand sink. ensure that utensils are being stored in ways that are safe from contami |
| 2018-11-19 |
26 |
7-102.11 common name-working containers - pf a bottle of degreaser was labeled chlorine sanitizer near the dish pit. cdi- chemical was discarded and bottled was placed in dish pit for proper washing. 0 points. |
| 2018-11-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf menus onsite are missing the disclaimer on the consumer advisory. will return in 10 days or less to see if compli |
| 2018-11-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - psalads, tomatoes, eggs and cooked |
| 2018-11-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p blanched sweet potatoes, baked potatoes, fries and honey butter were being cold held >45-60 degrees. ensure that the cold hold units are always plugged in the outlet and fully functionin |
| 2018-11-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed food employee using wiping cloth on knife that was just used for food prepping and placed it as clean on the knife rack. ensure that all soiled food contact |
| 2018-11-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw salmon and scallops being stored over ready to eat puree in the cold hold unit along the make line. cdi- foods were rearranged as needed. 0 points. |
| 2018-11-19 |
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 prepping and cutting tomatoes while touching them with his bare-hands. cdi- tomatoes were di |
| 2018-03-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on pans stored as clean. cdi took dishes to be rewashed. |
| 2018-03-21 |
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 as an add on for salad missing reminder on brunch menus. cdi menus reprinted -0 points- |
| 2018-03-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-12-13 |
45 |
4-501.11 maintain equipment in good repair. observed two torn gaskets on prep units . -0 points- |
| 2017-12-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2017-12-13 |
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 observed chimay cheese, cream cheese, ricotta cheese and collards in prep unit with no date labels observed half and half open with no date |
| 2017-12-13 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed numerous pans with food debris stored as clean. cdi took to rewash. |
| 2017-09-13 |
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 numerous shellstock tags without date of sale recorded. re |
| 2017-09-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous gnats in dry storage area. -0 points- |
| 2017-09-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with build up of debris and in need of cleaning. |
| 2017-09-13 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed wooden serving vessels with cracks and deep scores. repeat vi |
| 2017-05-31 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employee donn gloves with out first washing hands. cdi- instruction provided; hands washed |
| 2017-05-31 |
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.-pobserved pic minimally bare hand contact multiple ready to eat foods. cdi through instruction |
| 2017-05-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink at bar used as dump sink and front line hand sink stacked with bread. cdi- through isntruction6-301.12 provide paper towels or approved alternative fo |
| 2017-05-31 |
12 |
3-202.18 obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -pf3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is us |
| 2017-05-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs and a container of egg whites stored over ready to eat foods. cdi restocked properly3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed original con |
| 2017-05-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple food contact surface not properly cleaned. cdi- removmed to re-clean4-602.11 clean the equipment and utensils used with tcs foods as required |
| 2017-05-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed multiple employee beverages stored over or on fod prep surfaces. cdi removed |
| 2017-05-31 |
19 |
.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved mashed potatoes hot held at 119 f under wrap. cdi- reheated above 165 f |
| 2017-05-31 |
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 cooked onions and tomatoes |
| 2017-05-31 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory for drnks not offered on menu but prepared upon request. vr |
| 2017-05-31 |
27 |
8-201.13 submit a properly prepared haccp plan to the variance committee or local regulatory authority as required. observed facility rop of raw meat with no approved haccp. vr cdi- voluntarily stopped and equipment removed |
| 2017-05-31 |
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 containers of spices unlabeled. |
| 2017-05-31 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed fruit bowl at bar on bar exposed to customers when seated and cooked tomatoes on corner of expo uncovered. cdi rmeoved behind bar |
| 2017-05-31 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed steak cutting boards made of wood with deep uncleanable grooves |
| 2017-05-31 |
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 not date marked. cdi- remopved and remarked3-501.18 discard the food requiring date labels once time/temp |
| 2017-05-31 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic use wrong test strips to test dish machine, demonstrate understanding of proper cooling, begin to bare hand contact multiple foods, incorrectly identify m |