| Violation Date |
Code |
Description |
| 2019-01-16 |
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 pan of chicken wings and a pan of pickles (hot brine) with dates from 01/07. pic stated that b |
| 2019-01-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed one pan of philly steak holding at 42f. cdi: steak placed on ice to cool to 41f. |
| 2019-01-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic pans with sticker residue left on them after cleaning process. cdi: pans sent to dish machine for proper cleaning. repeat. |
| 2018-10-31 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw fish stored over ready to eat chicken wings in lower portion of flip top unit across from fryer area. cdi: storage order corrected. |
| 2018-10-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a knife with visible food residue on it stored as clean, as well as a meat slicer with minor food residue in the sharpener housing beneath blade. cdi: |
| 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 burger patties in garbage plate with no disclosure asterisk, and they can be cooked to order like all oth |
| 2018-10-31 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed soap dispenser with no batteries at handsink in expo line, rendering soap inaccessible to employees. cdi: squeeze bottle of soap provided at sink until dispenser repaired.6-301.12 provid |
| 2018-10-31 |
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 two dented cans of beans stored on a shelf with good cans for restaurant. pic stated that none of the c |
| 2018-10-31 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single use drink bottles being re-used to contain bar juices. ehs informed pic that the bottles in question are not re-usable.4-904.11 display and handle single-use and single-ser |
| 2018-10-31 |
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 diced tomatoes cooling in a deep metal pan at a rate less than 0.12f/minut |
| 2018-08-21 |
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 multiple small holes in wall from where shelving was removed from wall. ensure |
| 2018-08-21 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed two cutting boards with deep cuts, making the surface no longer smooth and easily cleanable. |
| 2018-08-21 |
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 boiled eggs prepared this morning cooling in a covered pan inside of a uni |
| 2018-08-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine producing a residual of 0 ppm chlorine during inspection. cdi: pic primed machine until it produced a residual of 50 ppm chlorine. both racks of d |
| 2018-06-06 |
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 dive sauce kept on tphc wit |
| 2018-06-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored with cutting boards for facility. cdi: far left side of shelf was cleared and designated as drink storage area to ensure that drinks are |
| 2018-06-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut tomatoes holding at 50f in flip top unit on cook line. all other items were below 45f and in compliance, and as a result, points were not escalated. cdi: tomatoes placed on |
| 2018-06-06 |
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 pre-cooked chicken, heavy cream, and milk opened more than a day prior with no date labels. cdi: heavy cream and milk discarded, ch |
| 2018-06-06 |
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 along line with no labels to indicate contents of bottles. repeat. |
| 2018-06-06 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed buildup on walls around warewashing area and aro |
| 2018-06-06 |
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 ice scoop stored with handle down into ice at bar area. |
| 2018-06-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking on drying rack above 3 compartment sink. |
| 2018-06-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed some flies around dish area of restuarant. pic stated that facility was in the process of adding additional fly protection measures. |
| 2018-03-01 |
22 |
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 employee placing tphc labels on gourmet butter upon arrival. arrival was at 12:45 pm. labels stated food was placed into tphc at 1 |
| 2018-03-01 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified management staff present at timeof inspection. |
| 2018-03-01 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. keep lemons for tea covered at service station in dining room. cdi- lemons covered.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: found li |
| 2018-03-01 |
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 : found sheet tray of portioned pulled pork with baggged portions measuring 50 f from previous day cooking. cdi- discard portioned po |
| 2018-03-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed several items in tops of prep coolers over 45 f. cdi- sent to walk-in for cooling. someimprovement from last inspection. |
| 2018-03-01 |
27 |
3-502.11 obtain a variance for specialized processes.-pf: found house made kimchi dated 2/17. current recipe states to date mark after prep for seven days, hold for for seven days, and then serve. cdi- voluntarily discarded kimchi. verification of progres |
| 2018-03-01 |
23 |
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 crawfish and rice on menu served with fried egg. this item is lacking consumer advisory. also, through discussion with chef, learn |
| 2018-03-01 |
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: found cooling pulled pork in wrapped portions 50 f from previous day. found large |
| 2018-03-01 |
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 unlabeled bottles as to contents. |
| 2018-03-01 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed soiled cloth on cutting board.3-304.14(b) hold in-use wiping cloths in sanitizer between us |
| 2018-03-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed more frequent cleaning needed on equipment surfaces in kitchen. |
| 2018-03-01 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. more frequent cleaning of walls of kitchen needed. |
| 2017-11-09 |
6 |
2-301.14 wash hands after activities that contaminate them.-p: observed employee enter kitchen from rear door, don gloves, then return to work. cdi- stopped employee, discussed when hand-washing is required, removed gloves, and washed correctly. |
| 2017-11-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf: no paper towels at beverage station handsink. cdi- towels supplied. |
| 2017-11-09 |
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 : found large tub of rice and deep volume of stock above 45 f after more than 6 hours of cooling. cdi- pic voluntarily disposed of bo |
| 2017-11-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found charred scallions, tasso ham, and soft egg above 45 f in prep cooler top. all items were in a small containers, sitting in a shallow pan that was nested in another shallow pan. cd |
| 2017-11-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found lemon butter and kimchi butter below 135 f in holding. cdi- both voluntarily discardedby pic. holding below 135 f for four hours then discarding is an option. facility will go to |
| 2017-11-09 |
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: found covered, high volumes of rice and stock still in cooling process after more |
| 2017-11-09 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed wash / rinse temperature of dish machine reach a maximum of 108 f today. |
| 2017-11-09 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. walls at dish machine with splatter and dark growth, more frequent cleaning needed. handsink at beverage st |
| 2017-11-09 |
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: found three containers of tasso sauce 43 f after 7 days. foods requiring date marking may only be held f |
| 2017-07-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf 7-204.11 provide sanitizer at correct concentrations, diluting as required.-pobserved 3 sanitizer bottles with chemical other than sanitizer. these bottles were disca |
| 2017-07-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken stored over raw seafood in prep unit on line. rearranged so chicken was on bottom. observed cooked crab u |
| 2017-07-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p three compartment sink sanitizer is coming out at 150ppm quat. per bottle, it should be 200-400ppm. auto chlor was contacted. sani buckets were discarded and chlorine sanitizer (100ppm) is being |
| 2017-07-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed potatoes at 124f, corn at 121f in alto sham. removed and reheated to 167f and 170+f. |
| 2017-07-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed crawfish and sauces at 47f in top of prep unit (in front of fryers). pulled these foods to rapidly chill in the walkin cooler. all other foods were 45f or lower. recommend turni |
| 2017-07-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf asterisk is missing on greens add on: seared togarashi tuna and nibbles: raw oysters. return visit required. |
| 2017-07-20 |
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 kung pao sauce cooling in walkin freezer in a plastic container with an ic |
| 2017-07-20 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floor not cleanable in the dry storage room. refinish. |
| 2017-07-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed large number of flies in the facility. pest contract is in place. recommend pursuing additional measures to help control fly problem. |
| 2017-07-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of product on the floor of dry storage. move to shelving off the floor. |
| 2017-07-20 |
45 |
4-501.11 maintain equipment in good repair. observed one prep unit with water accumulating in the bottom. observed one low boy cooler not functional due to breaker. service both. |
| 2017-07-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed containers of utensils and the outside of containers with debris. deep cleaning needed. |
| 2017-07-20 |
50 |
5-402.13 maintain sanitary sewage system.-p observed mop sink not properly draining. return visit required. |
| 2017-07-20 |
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 facility was pulling tags when portioning product for use an |
| 2017-07-20 |
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 oil, butter blend, spices, etc. above prep unit without labels. |
| 2017-07-20 |
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 one cook touch butter with bare hands. discarded butter. |