Cured & Crafted Artisan Sandwiches

Hand sinks were missing, blocked, or not stocked with soap and towels.

Inspector’s note: Found no running hot water at prep area handwash sink and east washroom handwash sink water temperatures between 64.4 f and 69.0 f. However we did find running hot water at all other sinks on premises. Instructed manager both handwash sink must have running hot water at between 100.0 f and 120.0 f. Priority violation 7-38-030(c).

Surfaces that touch food weren’t cleaned and sanitized.

Inspector’s note: High temperature dishmachine not on. Insructed manager high temperature dishmachine must have a final rinse temperature of 180.0 f or above. Priority violation 7-38-025.

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Walk in cooler not maintained, ambient air temperature at 79.0 f. Instructed manager must repair walk in cooler, ambient air temperature must be 41.0 f or below. Priority violation 7-38-005.