| Violation Date |
Code |
Description |
| 2018-12-20 |
51 |
5-501.17 provide a covered waste bin in female restrooms. no covered trash bins provided in combined restrooms. provide covered bins. |
| 2018-12-20 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. green egg observed stored next to building. pic advised that it is used to roast cabbage in. contact made to senior permitting ehs |
| 2018-12-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee not wearing hair restraint during active preparation. cdi- employee did put on hair restraint. repeat |
| 2018-12-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. fruit flies at both side of the bar area. pic advised of pest management. continue with treatments until issue has been resolved. |
| 2018-12-20 |
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. pan of 5 ears of roasted corn and one sheet pan of sweet potatoes being allowed to |
| 2018-12-20 |
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. one pan of cooked lamb ribs, one pan of corn bread pudding, and one small pan of peas. cdi- pic chef vince advised of date prior preparatio |
| 2018-12-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold like build up on front and back of ice shield. cleaning is needed. |
| 2018-09-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. ice dumped in handwashing sink next to large ice bin on two separate occasions during inspection. cdi- pic chef vince giancarlo advised employee's to discontinue dumpin |
| 2018-09-28 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. scallops cooked, per ticket request no request to be undercooked. scallops did not reach required final cook temperature when a |
| 2018-09-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p rice in warmer not under temperature control on the back half of the warmer and being maintained on the front half of warmer. unit was on but not maintaining all portions at 135f or abo |
| 2018-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. microgreen in container on ice packs not under temperature control. microgreens were cut and sorted into compartments in container. see chart for temperatures. cdi- temporary use of tim |
| 2018-09-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. two employee's not wearing hair restraints during food preparation. provide hair restraints. (0pts) |
| 2018-09-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee beverages stored co-mingled throughout facility with facility items. cdi- pic corrected storage. |
| 2018-09-28 |
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. corn bread pudding not cooling at approved rate in walk in cooler. container was c |
| 2018-06-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. rice in warmer being held hot per pic. rice not under temperature control. pic advised in warmer no more than 30-40 minutes. cdi- rice was reheated. |
| 2018-06-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. dish machine in kitchen testing at 0ppm for chlorine after one cycle. employee had been cleaning the station and using 3 comp sink and sanitizer. cdi- pic chef vince g |
| 2018-06-26 |
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. time being used as a method of cont |
| 2018-06-26 |
31 |
system error in duplicate |
| 2018-06-26 |
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. two containers of utensils in room temperature water at main cook/ prep station. |
| 2018-06-26 |
27 |
3-502.11 obtain a variance for specialized processes.-pf. 8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf. records provided include rop of melon an |
| 2018-02-13 |
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 employee grating limes with bare hands (zest is dried and used as a garnish in an alcoholic beverage). imm |
| 2018-02-13 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees without hair restraints. |
| 2018-02-13 |
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. -pfobserved whipped product that was 54f in plastic pint containers with lids in the wa |
| 2018-02-13 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pffacility has not been maintaining logs that are required per plan. facility is not properly labeling |
| 2018-02-13 |
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 tomato relish and cheek fat with dates of 2/6. discarded. 3-501.17 date mark/label all tcs foods |
| 2018-02-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 2 containers of diced sweet potatoes on cold top at 47f and 49f. discarded. keep metal lid in place when unit is not in use. |
| 2018-02-13 |
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 observed lamb ribs with a thick layer of fat stored in the walkin cooler from sunday at 48f. product was discarded. for future, the c |
| 2018-02-13 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -pobserved par-boiled eggs. these are for the 6 min egg that will not be reheated to 165f. discontinue par-boiling or ensure entire |
| 2018-02-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer spray bottle at bar and 2 sani buckets in kitchen at 100ppm quat or lower. refilled all to 200ppm quat. |
| 2018-02-13 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed numerous boxes of unwashed produce over ready to eat foods in walkin cooler. chef agreed to rearrange. return visit required to ensure compliance.3-302.11(a) separate raw animal fo |
| 2018-02-13 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed sink in men's restroom with no hot water. return visit required to ensure compliance. |
| 2018-02-13 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed bartender rinse hands in sink but not wash. observed employee wash hands and turn faucet |