CHARLEYS CHEESESTEAKS WINGS

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 82F coming from hand wash sink. Hot water turned off under sink operator turned on hot water. Second temperature 113F Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf of make table. Operator removed the beverage. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed utensils from standing water. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers containing food removed from the original container not labeled with common name. Discussed the importance of labeling all foods removed from its original container.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in handwash sink at cook line. Employee turn on hot water and temped 115+ F at time of inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 2 tongs stored in standing water temped 69 F at cook line. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Take out food containers sorted on prep table at cook line. Employee inverted at time of inspection. Corrected On-Site

High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees handling food, no manger on-site.

Basic - Employee drink bottle on shelf in walk in cooler, operator removed Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing bracelets while preparing food. Employees removed bracelets. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in standing water 73F,operator removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old sticker on pans on dry dish rack

Basic - Single-service articles not stored inverted or protected from contamination. To go box not inverted on service line. Operator inverted. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery above lettuce and wings in walk in cooler,operator removed Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees no food manager present Warning - From follow-up inspection 2025-02-25: Observed 4 employees no food manager Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee water bottle next to restaurant foods employee removed to proper storage Corrected On-Site Warning - From follow-up inspection 2025-02-25: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-02-15: Not observed Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-02-15: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-02-15: Time Extended

Intermediate - Lack of toilet tissue at each toilet. Manager stocked restroom with toilet paper Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at all hand sinks, manager went to store and brought back paper towels and stocked all hand sinks Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Operator had choking poster in car, posted sign in kitchen Corrected On-Site