| Violation Date |
Code |
Description |
| 2018-12-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. one employee cell phone and set of keys on upper portion of prep cooler. store items in designated areas. (0pts) |
| 2018-12-19 |
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. some dust build up on hvac and tiles over food prep line. |
| 2018-12-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris/ residue on upper supporting ledge for flip top door of ice bin and non food back surface of slicer. cleaning is needed. (0pts) |
| 2018-12-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. blue cheese and sliced salami in prep cooler 1, boiled eggs and bok choy on prep cooler 2 not under temperature control. cdi- pic voluntarily discarded boiled eggs, other items placed i |
| 2018-12-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. one pan of raw chicken stored over raw bacon and beef and in walk in cooler. cdi- pic corrected storage. repeat; improvement on all other storage concerns from previous inspection. |
| 2018-12-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no papertowels or other hand drying devices at the main handsink of the front beverage line. cdi- pic replaced papertowels. |
| 2018-09-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. raw shell eggs stored over sauces and cooked foods in prep cooler at the line and opened packaged of raw quail eggs stored over and co-mingled with produce in walk in cooler. cdi- all stor |
| 2018-09-27 |
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. multiple ready to eat food items in tops of prep cooler and cooler drawers not labeled as required. cdi- employee began labeling. ensure th |
| 2018-09-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. employee at bar placed container of bottle covers into handwashing sink at bar area. cdi- container was removed immediately. pic chef hoffman was advised to ensure no i |
| 2018-09-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. one container of raw sugar stored on the floor at storage area. all other items stored correctly. cdi- container was removed from the floo |
| 2018-09-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. raw shell egg indicated in gin fizz for on beverage menu. consumer advisory provided on main menu for beverages b |
| 2018-06-29 |
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. dust build up on hvac vents and surrounding ceiling tiles |
| 2018-06-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. more than |
| 2018-06-29 |
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. cooked lamb meatballs cooling in walk in cooler tightly covered and with other ite |
| 2018-06-29 |
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. cooked lobster rolls and sweet potato tater tots mix in front service area with no date on containers. both advised taken from larger batch |
| 2018-06-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. oysters stored over peaches, raw chicken stored over fruit, cooked and raw lamb. cdi- chef brian corrected storage. repeat |
| 2018-03-28 |
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 inc |
| 2018-03-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. no papertowels provided at handsink in warewashing room. employee was previously working at dish machine prior to checking equipment. repeat |
| 2018-03-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. raw shell eggs stored over ready to eat cheeses, pickles, and cooked lamb in walk in cooler. cdi- chef had storage corrected. repeat |
| 2018-03-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. tomato sauce and cheese sauce at line in steam well not under temperature control. cdi- chef had both reheated immediately. repeat. / |
| 2018-03-28 |
27 |
3-502.11 obtain a variance for specialized processes.-pf. two large containers of cucumbers in walk in cooler. chef advised that hot brine was added to cucumbers and they were going to be stored for 14 days. chef advised of preparation on 3/27/18. facilit |
| 2018-03-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee at line and one employee working in ware washing room not wearing a hair restraint. provide hair restraints. ( |
| 2018-03-28 |
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. knives stored as clean, and to be used during prep stored in opening between prep |
| 2018-03-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee personal bags and items stored co-mingled with facility cloths and gloves. provide and utilize employee storage. repeat. |
| 2018-03-28 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf. no approved plan at this time. discussed with executive chef robert hoffman during inspection. chef advised that they have not received any updates from state |
| 2017-12-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels were available at dish room hand sink. supplied during inspection. no one was actively working in the dish room during inspection. |
| 2017-12-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee meal stored in refrigerator and opened gatorade bottle stored on shelf in walk-in cooler. discarded gatorade. |
| 2017-12-20 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf hot water in facility fluctuated between 86f and 105f. maintenace arrived to work on issue. hot water reached 125f by the end of the inspection. |
| 2017-12-20 |
46 |
4-501.110 mechanical warewashing equipment, wash solution temperature. wash temperature at dish machines in bar and in kitchen are not reaching the required 150f. hence the machine is not properly sanitizing (see #14). hot water to units was increased. pr |
| 2017-12-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed c |
| 2017-12-20 |
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 sauce in plastic container with lid, stored in the prep unit bottom. it wa |
| 2017-12-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf disclosure is missing for the double pimento cheese burger on the menu. there is no asterisk and no disclosure bef |
| 2017-12-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed clarified butter at 122f in hot well. removed, reheated to 165f and placed back in hot well. |
| 2017-12-20 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed cheese sauce hit 155f-161f after it was reheated. chef pulled from hot hold and reheated to 170f+ before placing back in the hot well. |
| 2017-12-20 |
14 |
4-702.11 utensils shall be sanitized after cleaning. dish machine at bar and in kitchen are not properly sanitizing (high temp dish machines). hot water to units was increased during the inspection and units began properly sanitizing by the end of the in |
| 2017-12-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed portioned raw seafood stored above dessert in freezer. rearrange so raw items that have been opened, prepped, portioned are stored below ready to eat foods. observed raw eggs in co |
| 2017-12-20 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. -p chef touched pasta after i advised it was not below 45f. stopped him and educated. the product will be reheated above 165f. |