Charcuterie Improves its Sanitary Rating

Critical - Hand wash sink lacking proper hand drying provisions. Kitchen

Critical - Handwashing cleanser lacking at handwashing lavatory. Restroom

Critical - Displayed food not properly protected from contamination. Front counter

Critical - Hand wash sink lacking proper hand drying provisions. Mens room

Critical - No conspicuously located thermometer in holding unit. Walk in cooler

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Wet wiping cloth not stored in sanitizing solution between uses.

Wet mop not hung to dry.

Critical - Observed bathroom facility in disrepair. Mens room. Repeat Violation. This violation must be corrected by : 2-02-11. This violation must be corrected by : 02-02-11.

Critical - Observed bathroom facility in disrepair. Repeat Violation.

Critical - Violation: 32-05-1Observed bathroom facility in disrepair. Mens room This violation must be corrected by : 12-30-10.

Critical - Violation: 32-22-1Observed objectionable odors in bathroom. Mens room

Critical - No conspicuously located thermometer in holding unit. Reach In Cooler

Critical - No conspicuously located thermometer in holding unit. Walk In Cooler.

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rust

Critical - Observed bathroom facility in disrepair. Mens room This violation must be corrected by : 12-30-10.

Critical - Observed objectionable odors in bathroom. Mens room

Carbon dioxide/helium tanks not adequately secured.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Meatballs

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Forks

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Knives

Critical - Observed uncovered food in holding unit/dry storage area. Cake

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Apple pie

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Bread Pudding

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Keish

Wet wiping cloth not stored in sanitizing solution between uses.

Violation: 14-36-1Observed gaskets/seals on cold holding unit in poor repair-ric double door cooler.

Carbon dioxide/helium tanks not adequately secured.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Critical - Observed encrusted material on can opener.

Observed gaskets/seals on cold holding unit in poor repair-ric double door cooler.

Critical - Observed rodent activity as evidenced by 1 dry rodent dropping on bakers rack found next to baked food items.

Critical - Observed rodent activity as evidenced by 20 +dry rodent droppings found near wic in rear of establishment.

Critical - Observed rodent activity as evidenced by 3 dry rodent droppings found near non-functioning hws near prep area.

Critical - Observed rodent activity as evidenced by rodent droppings found near rat trap in dry storage area.