| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Person in Charge-Duties (Pf) First page of employee health policy accessible during inspection. The PIC shall explain the responsibility for preventing foodborne disease transmission by a food employee who has a disease or medical condition that may cause foodborne illness. Corrective action; employee health policy provided to the establishment. |
|
11
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 (C) (D) (F) (G) Compliance with Food Law. Operator using sauces bought from farmers market, no labeling accessible to verify source is in compliance with food law. Use food from approved sources only. Corrective action; identified foods voluntarily discarded. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-203.12 Shellstock, Maintain Identification (Pf) Several pans of shucked oysters without tag information. Tags not stored in chronological order. Retain the tag on the bag of shellshock until empty. Record the date on the tag when the last shellshock from the container is used. Store tags in chronological order for 90 days. Corrective action; make copies of tags when oysters are divided in multiple pans/locations; the tag follows the last oyster from the batch, when that last oyster is sold the date is recorded on the tag and stored for 90 days and chronological order. Repeated violation but different issue from the previous inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food Separation, Packaging, and Segregation (P) Raw hamburger stored over whole muscle meat, micro greens grown in soil stored over cooling duck carcasses. Separate the different types of raw animal foods. Separate unwashed produce from ready-to-eat foods. Corrective action; operators arranged foods to prevent cross contamination. Carpaccio stored below the condenser uncovered in the walk-in cooler; condensation observed draining from the condenser. Protect food in storage using covered containers, intact wrappings, or packaging. Corrective action; carpaccio voluntarily discarded. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) Observed food residue on the slicer, and utensils in a container for use on the cook line. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrective action; identified utensils returned to the warewashing station; clean and sanitize the slicer before use.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization Temperature, pH, Concentration and Hardness (P) QUAT solution in the 3-compartment sink has a concentration below 150ppm; Employees not using the sanitizer at time of inspection. Maintain sanitizer at correct concentrations when being used to sanitize. Corrective action; operator mixed a new batch of sanitizer with a concentration of 200ppm.
4-602.11(E)(4) Equipment Food-Contact Surfaces and Utensils Frequency. Water dispenser has visible microbial growth. Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) Creme fraiche from 4/29 is between 60-70F and ricotta from 4/29 in the walk-in cooler are above 41F. Quickly cool TCS foods that are prepared from room temperature ingredients. Food must cool to 41°F within 4 hours. Corrective action; identified foods voluntarily discarded. Operator states that the creme fraise is not on the menu and doesn't know why it's in the establishment. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Several foods in hot water bath or steam warmer are less than 135F. Maintain TCS foods in hot holding at 135°F or above. Corrective action; food reheated to 165F; operators will discard the foods in water bath at the end of the night and draft TPHC procedures. Verification required for TPHC written procedures on or before 5/10/2026. |
|
22
|
0
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Pork chop in flip top above chill line, burrata and goat cheese over ice in expo station above 41F. Maintain TCS foods in cold holding at 41°F or less. Corrective action; pork chop voluntarily discarded; burrata, goat cheese, and caviar relocated to refrigeration at or below 41F. Verification required on or before 5/3/2026. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Many foods in the walk-in cooler and prep coolers not date labeled. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hours. Corrective action; foods discarded or labeled as needed.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) Many containers of TCS foods in the walk-in cooler and prep coolers held past the required discard date. Ready-to-eat TCS foods shall be held at 41°F or below for no longer than 7 days including prep date as day 1. Corrective action; foods discarded.
Repeated violations from the previous inspection. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name-Working Containers (Pf) Unlabeled spray bottle of solution stored on employee cart. All bottles must be labeled. Corrective action; operator discarded contents. Repeated violation from the previous inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Foods like pulled duck, pickles, broth cooling in deep/covered containers in the walk-in cooler and prep coolers. Creme fraise with a date label from the previous day above 41F. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Corrective action; foods transferred to shallow pans and/or relocated to the blast chiller. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 (A, B, D) Controlling Pests. Collander with collected food inside of outside mop sink. Containers filled with rain water in the dumpster enclosure have larvae visible, and storage of gardening supplies and surplus equipment provide pest harborage conditions. Inspect the premises and incoming food shipments for evidence of pests and eliminate harborages to keep the premises free of insects, rats, and other pests. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required. Observed some dishes tightly stacked while wet. Air dry equipment and utensils after cleaning and sanitizing. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification. Cuisinart ice cream maker does not appear to be commercial. Establishment should use all commercial equipment. Replace with approvable equipment if possible.
4-501.11 Good Repair and Proper Adjustment-Equipment. The back prep area flip top cool is not holding foods at or below 41F; not in use during inspection. Equipment shall be maintained in good repair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures. Gardening supplies, surplus restaurant supplies, and crates stored inside of the dumpster enclosure. Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions. Ceiling is extremely soiled with grease and dust residues. Clean ceilings throughout establishment. If this is due to a hood air balance problem, address the core issue, clean the ceilings, and keep them clean. The floor drains have soil residue buildup. 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. Repeated violation from the previous inspection. |