PHILLY DOWN SOUTH

Intermediate - Spray bottle containing toxic substance not labeled. Chemical green spray bottle not labeled- operator labeled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen reach in cooler cooked roast beef (47F - Cold Holding); tzatziki sauce (47F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours. Operator discarded.

Basic - Food stored on floor. At walk in freezer, bags of ice stored on floor. Operator moved ice to chest freezer. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty cups, plates then proceeded to touch clean dishes without washing hands. Advised operator of proper handwashing.

Intermediate - No handwash sink for employees. At outside bar, no designated handwashing sink for employees. Operator designated one compartment at triple sink as employee handwashing sink only.

Basic - Cloth used as a food-contact surface. At walk in cooler, cloth being used as food contact surface on washed produce. Operator removed. Corrected On-Site

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. Procedure sent to operator.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: Cooked chicken wings not dated. Per operator, prepared 1pm 4/23. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef ribeye roast (46F - Cooling) at 2:00pm Per operator, beef cooked 11/29/23 at approximately 4pm. Operator discarded beef. See stop sale. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw salmon not in commercial packaging over tortillas reach in freezer. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef ribeye roast (46F - Cooling) at 2:00pm Per operator, beef cooked 11/29/23 at approximately 4pm. Operator discarded beef. See stop sale.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White flap on ice machine Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bag of bread crumbs had cup instead of scoop Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on the two make tables at the cooks line

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed Mahi bearing label not removed from packaging before defrosting- operator thawed for 15 minutes- operator removed from packaging. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site