| Violation Date |
Code |
Description |
| 2018-10-25 |
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 two knives stored in space between two flip top units. cdi: knives moved |
| 2018-10-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabelled glass cleaner at coffee bar. cdi: labelled as glass cleaner. |
| 2018-10-25 |
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 pooled eggs with no time st |
| 2018-10-25 |
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 one pan of goat cheese from 10/16 (10 days of shelf life). cdi: goat cheese discarded. repeat. e |
| 2018-10-25 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing signage in restrooms of the queen and glass. repeat |
| 2018-10-25 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no employees on site with food protection manager certification. |
| 2018-07-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee dump drink into handsink at coffee bar area. cdi: instructed employee that handsinks are only for handwashing.6-301.14 post a handwash sign at each han |
| 2018-07-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed carpaccio (raw) stored over top of ready to eat greens/herbs in reach in unit on back prep line. cdi: storage order corrected. |
| 2018-07-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer stored as clean with visible food residue on the underside of the blade and in blade cover. cdi: cleaned during inspection. |
| 2018-07-25 |
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 several items in walk in unit (cooked eggplant, cooked liver pate, roasted red peppers, carmeliz |
| 2018-07-25 |
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 squeeze bottles and spices on cook line. repeat. |
| 2018-07-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket at bar area reading less than 200 ppm qac. |
| 2018-07-25 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed salad boxes and general take out boxes displayed on cook line with food contact surface facing up. cdi: inverted. repeat. |
| 2018-07-25 |
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 pooled eggs held using tphc |
| 2018-05-21 |
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 cooked grits cooling in a deep metal pan at a rate of 0.26f per minute (re |
| 2018-05-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed leaf lettuce, arugula, sliced cheese, and chicken salad overstacked in flip top units holding above 45f. cdi: top portions of all out of temperature items were removed and disca |
| 2018-05-21 |
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 oils and spices throughout facility. cdi: products in question were labelled. |
| 2018-05-21 |
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 honey butter on tphc with n |
| 2018-05-21 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service take out trays displayed with food contact surface facing up on cook line. cdi: inverted. repeat. |
| 2018-05-21 |
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 dry product bins with scoop handle stored down into product. cdi: scoop |
| 2018-02-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed unsalted butter holding at 110f on grill top. cdi: butter reheated to 165f and placed into hot holding. |
| 2018-02-23 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single use cups near coffee bar area displayed with lip contact surface exposed to potential contamination. |
| 2018-02-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed front sanitizer bucket reading 50ppm qac. cdi: dumped and refilled with fresh sanitizer reading 200 ppm qac. |
| 2018-02-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee in kitchen area wearing a bracelet. |
| 2018-02-23 |
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 egg salad prepared at room temperature holding at 68f in walk in unit in c |
| 2018-02-23 |
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 facility using a makeshift |
| 2018-02-23 |
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 milk and heavy cream in reach in unit along back cook line either with no date or a date of 02/0 |
| 2018-02-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes overstacked in flip top unit holding at 48f, as well as chicken and tuna salad holding at 50-52f in adjacent unit. observed pooled eggs holding at 51f in the bottom of |
| 2017-11-30 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee wearing gloves crack a raw shell egg and move to continue food preparation of ready to eat foods. cdi- intervened with employee before hand |
| 2017-11-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer in prep area with food debris on back of blade and attachments. cdi- slicer cleaned. |
| 2017-11-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved several items overstacked in top of prep units above 45f. cdi- items placed in undersection of unit. 2nd temp taken indicating product going down in temperature. |
| 2017-11-30 |
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 chili, tuna salad, cucumber salad and several other items holding between 42-45f and also being |
| 2017-11-30 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed hand sanitizer in soap dispensers at two sinks in kitchen. cdi by replacing with soap.6-301.14 post a handwash sign at each handsink. observed no hand washing signs at hand sinks behi |
| 2017-11-30 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed two spray bottles of cleaners stored with clean utensils in bar areas. cdi by relocating chemicals. |
| 2017-11-30 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no stem thermometer available for use at the time of inspection. verification required. |
| 2017-11-30 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf no test strips available at time of inspection. both quat and chlorine test strips are required. verification required. |
| 2017-11-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf no consumer advisory posted on menu. consumer advisory required for eggs cooked to order. verification required |
| 2017-11-30 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pfno employee health policy has been implemented at this time. template policy emailed to pic in spanish and english. verificat |