CHARANN'S TAVERN

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment soil. Repeat Violation Warning - From follow-up inspection 2026-04-13: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks. Warning - From follow-up inspection 2026-04-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drip trays and interior of flattop grill soiled on front line cook. Repeat Violation Warning - From follow-up inspection 2026-04-13: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to dish machine area and at mop sink. Repeat Violation Warning - From follow-up inspection 2026-04-13: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottle with sauces and liquids not label in establishment. Repeat Violation Warning - From follow-up inspection 2026-04-13: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has stains.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation. Employee removed drink and properly stored it. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee working without a beard restraint.

Basic - Floor soiled/has accumulation of debris. Floor soiled underneath white refrigerator in kitchen area.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on shelves on cooks line. Chef removed and placed at dishwasher. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup overtop grill.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind dishwasher.

Basic - Water leaking from pipe and/or faucet/handle. Water leaking in pan underneath grill.

Basic - Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients inside reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler under grill - Cold Holding: sliced provolone 48 F, sliced turkey 47 F, raw beef burger 46 F, raw chicken 46 F. Operator moved items to reach-in freezer, re temp at time of inspection: sliced provolone 38 F, sliced turkey 36 F, raw beef burger 38 F, raw chicken 37 F. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on reach-in cooler at cook line. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle at mop sink area. Labeled. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above walk-in cooler.

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

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 0ppm. Sanitizer was empty, operator replaced with a full container of sanitation solution, ran dish machine again and test 50 ppm. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer cooler under grill on cook line: sliced provolone cheese 45 F, raw sliced steak 45 F. Operator placed ice bags on items. Re temped: sliced provolone cheese 41 F, raw sliced steak 39 F. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach-in cooler at cook line. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings in walk-in cooler.

Basic - Cutting boards has cut marks and is no longer cleanable. On reach-in cooler and prep table at cook line. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on cutting board at prep table. Removed to proper area. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 100ppm.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, tested 0ppm. Operator replaced sanitizer solution, ran dish machine multiple times, tested 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cook line: shredded cheddar 48 F, fresh salsa 48 F. Operator stated that items was stored on prep table for about 30 minutes. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach-in cooler and prep table. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next dish machine blocked by large trash can. Operator relocated trash can. Corrected On-Site Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sinks next to reach-in freezers and dish machine. Operator fixed and working properly. Corrected On-Site

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored in top drawer over the raw beef beef meatball in lower drawer cooler on cook line. Operator rearranged items to prevent cross contamination. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large trash can in kitchen. Operator relocated trash can. Corrected On-Site

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

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Top microwave at kitchen.

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on cook line. Interior of the small toaster oven soiled with old food debris on cook line. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Metal scrubbing pad stored in handwash sink at dish machine area. Operator removed. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked onion, cooked chicken wings and various cooked/prepped items in walk-in cooler. Operator starts date marking at time of inspection. Corrective Action Taken

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the slow cooker soiled with grease.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 0ppm. Operator remade solution, tested 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers cooler under griddle on cook line: Cold holding: sliced cheese 45 F, sliced turkey 49 F, sliced raw steak 50 F, raw chicken 49 F. Operator moved items to other reach-in cooler and walk-in cooler, also placed on ice at time of inspection. Re temped: sliced cheese 42F, sliced turkey 43 F, sliced raw steak 41 F, raw chicken 40 F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings, Chili and various cooked items in walk-in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. By mop sink.

Basic - Accumulation of black mold-like substance in the interior of the ice machine.

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

Basic - Hole in or other damage to wall. Next to office.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in walk-in cooler. Operator removed drinks. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on reach-in cooler at cook line.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink next to reach-in freezers at kitchen. Operator able to fixed and working properly. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Italian wedding soup in walk-in cooler . Operator date marked. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. On reach-in cooler at cook line.

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee has no hair restraint.

Basic - Hole in or other damage to wall. Outside office.

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach-in coolers gaskets torn. Repeat Violation Warning - From follow-up inspection 2021-09-07: Time Extended