PHILLY GRILL

Intermediate - Handwash sink used for purposes other than handwashing. Observed cutting boards stored in handwashing sink in kitchen. Operator removed. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice at ice machine in hallway.

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to containers after cleaning at wareewashing area.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 400ppm). Operator remade to Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a leaf container stored inside handwashing sink in kitchen. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee water bottle on prep table. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler #1 cheese (52F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed cheese in ice bath. Observed at reach in cooler #2; #2 ; coleslaw (47-48F);. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed coleslaw in ice bath. Corrective Action Taken

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. Provided operational with employee health reporting agreement. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle at ware washing area. Operator labeled degreaser. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw shell eggs stored on top of bin of cooked chicken wings inn2 door reach in cooler. Operator reorganized Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Observed on shelf under flat top

Basic - Covered waste receptacle not provided in women's bathroom. Operator provided Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed under cook line equipment

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at area around soda nozzles, ice chute at self service drink station

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food stored with restaurant food in cook line reach in freezer, prep area reach in cooler. Operator properly stored Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored above cooked chicken wings in 2 door stainless reach in cooler. Operator reorganized Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Uriel Hernandez 9-20-18

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator cleaned and sanitized Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at ware washing/prep area hand wash sink. Operator provided Corrected On-Site

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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine200ppm

Intermediate - Handwash sink used for purposes other than handwashing. Used to store sanitizer bucket.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of Starbucks coffee next to cooked chicken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Used to store Plastic containers

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Chlorine test strip used

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

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic Knives

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...00 ppm. Operator fixed it at 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw steak directly top of hot dogs , raw chicken above gyro in reach in cooler . Operator properly stored food Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 47°, mushrooms 45° in flip top reach in cooler next to grille at kitchen, food being held less than four hours hours. Operator covered food. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled....bleach spray bottle. Operator labeled. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink...operator fixed it . Corrected On-Site