CHARLATAM RESTAURANT & BAR

Violations (10)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pan of cook rice in room temperature at 59 f next to kitchen stove. kitchen cook place the rice off temperature inside reach in cooler. **Corrective Action Taken**

  High Priority

• 12A-07-5Critical

  Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen food preparation, worker.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen food preparation, worker.

  High Priority

• 08B-47-4

  Food not stored at least 6 inches off of the floor.

  Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food on floor inside walk in cooler.

  Basic

• 10-07-4Corrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**

  Basic

• 21-38-4

  Wiping cloth sanitizing solution stored on the floor. Around cooking area.

  Basic - Wiping cloth sanitizing solution stored on the floor. Around cooking area.

  Basic

• 11-27-4

  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

  Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

  Intermediate

• 05-13-5

  Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

  Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

  Intermediate

• 24-05-4

  Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

  Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

  Basic

• 05-10-4

  Probe thermometer not used to ensure proper food temperatures.

  Intermediate - Probe thermometer not used to ensure proper food temperatures.

  Intermediate

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable.

  Basic