CHARLEY'S PHILLY STEAKS

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee IFSEA certificates expired Warning - From follow-up inspection 2025-12-03: Observed same Time Extended - From follow-up inspection 2025-12-10: To be observed 12-29 Time Extended

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to locate test strips

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer ice build up on back wall and back of fan unit Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in bucket on food prep table submerged in water temping at 87F Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed two wet mops on floor by mop sink, not properly stored to dry

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on side of flip top, not stored in sanitizer bucket

Intermediate - No probe thermometer provided to measure temperature of food products. Operator unable to locate thermometer Repeat Violation Warning

Basic - Cutting board has cut marks and is no longer cleanable. 2 white cutting boards at prep sink grooved with cut marks, black.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer, on rim of door, the floor, and fan unit inside walk in. Repeat Violation Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 77F°. Operator dumped out the water Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled with old food debris

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Food stored on floor. Observed bag of yellow onions in direct contact with floor in back storage area. Operator moved off floor onto shelving Corrected On-Site

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Single-service articles improperly stored. Box of Charley's Sandwich to go boxes stored in direct contact with floor. Operator moved off floor onto proper shelving Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket stored in kitchen Sanitizer Bucket (Quaternary 0ppm). Operator corrected to proper 100ppm Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw chicken and beef over ready to eat mushrooms in flip top cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed sliced tomatoes (47F - Cold Holding) per operator tomatoes prepared since 10:00am

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced provolone (46F - Cold Holding) per operator less than two hours not prep or portion today.Operator placed in cooler Corrective Action Taken Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed sliced tomatoes (47F - Cold Holding) per operator tomatoes prepared since 10:00am

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while engaging in food preparation.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup around walk in freezing door.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle in contact with crispy onions at flip top cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs in bucket of standing water 85F at wing station

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Observed establishment Operating with an expired Division of Hotels and Restaurants license.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed TCS food out of danger zone after 4 hours, Per Operator bacon cooked at 10am held at room temperature (67F) Temperature at 3:14pm; See Stop Sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS food greater than 41°F shredded cheese from10am (46F - Cold Holding) per operator. Temperature at 3:30pm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS food greater than 41°F shredded cheese from10am (46F - Cold Holding) per operator. Temperature at 3:30pm.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed TCS food out of danger zone after 4 hours, Per Operator bacon cooked at 10am held at room temperature (67F) Temperature at 3:14pm; See Stop Sale.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened from 1/9th not date marked. Operator labeled product. Corrected On-Site

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Observed employee with long polished nails making fruit beverages,, preparing to go orders without wearing gloves.

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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine with ice chute rusty and slime like substance.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee in food preparation wearing watch

Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of tongs directly touching steak and chicken at cook line. Operator removed cleaned and sanitized utensils. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils tongs stored in standing water less than 135 at wing station.

Basic - Observed Wet wiping cloth not stored in sanitizing solution between uses at prep line and cook line.

Basic - Observed heavy Ice buildup in walk-in freezer on floor.

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers not inverted on storage shelf in kitchen area.

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

Basic - Working containers of food removed from original container not identified by common name. Observed water bottle at ice cream station not labeled. Operator labeled squeeze bottle water. Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods held in walk in cooler from 48-72hours per operator above 41F milk (49F - Cold Holding); Parmesan cheese (49F - Cold Holding); shredded cheese (47F - Cold Holding); turkey sliced (47F - Cold Holding); sliced ham (47F - Cold Holding); chicken wings (46-49F) Warning - From follow-up inspection 2022-08-02: Still observed Observed TCS foods held in walk in cooler from 48-72hours per operator above 41F milk (49F - Cold Holding); Parmesan cheese (49F - Cold Holding); shredded cheese (47F - Cold Holding); turkey sliced (47F - Cold Holding); sliced ham (47F - Cold Holding); chicken wings (46-49F) Warning Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods held in walk in cooler from 48-72hours per operator above 41F milk (49F - Cold Holding); Parmesan cheese (49F - Cold Holding); shredded cheese (47F - Cold Holding); turkey sliced (47F - Cold Holding); sliced ham (47F - Cold Holding); chicken wings (46-49F) Warning - From follow-up inspection 2022-08-02: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods held in walk in cooler from 48-72hours per operator above 41F milk (49F - Cold Holding); Parmesan cheese (49F - Cold Holding); shredded cheese (47F - Cold Holding); turkey sliced (47F - Cold Holding); sliced ham (47F - Cold Holding); chicken wings (46-49F) Warning Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn gaskets on reach in cooler at meat station and reach in topping station. Warning - From follow-up inspection 2022-08-02: Time Extended

High Priority - Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink water in rear kitchen, fail to wash hands before resuming food service. Operator had employee wash hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese hot hold - cheese sauce (90F - Hot Holding), per operator item stored in unit less than 2 hours. Operator turned up unit to heat item to 165°F. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs in water below 135°F (70°F). Operator removed and stored in clean dry container. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo sandwich containers not inverted on cook line. Operator inverted at time of inspection.

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled the sanitizer and degreaser. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Operator stored the ice bucket. Corrected On-Site

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