CHARLEY'S PHILLY STEAKS

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. Nicole has been here for two days, no employee reporting agreement, Nicole read and signed employee health agreement Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line at 0ppm, operator refilled bucket, now at 200ppm Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched his face and eyeglasses with gloves on and engaged in food preparation no hand washing observed.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken nuggets at 113 f in hot box in cook line at 1:20pm Discussed with operator to reheat at 165f Second temp taken at 3pm 165f (hot holding) Corrected On-Site

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. Bag of shredded cheese no date marked. Manager stated title was opened yesterday and date marked.

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in the cook line used for other purposes, observed milk inside the sink.

Intermediate - No paper towels or mechanical hand drying device provided at some handwash sinks in the kitchen. Operator restocked paper towels in all sinks Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Helium tank not secured with others

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee eating in a food preparation or other restricted area. Employees food and drinks inside of mini cooler in front counter next to cash register. Employee food in walk in cooler not segregated Manager removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1 employee wearing jewelry while preparing food.

Basic - Employee with no hair restraint while engaging in food preparation. Discussed with manager the need for employees to wear hair restraints. Manager had employees put on hair netsCorrective Action Taken 1 employee did not place hair net on Corrective Action Taken

Basic - Food stored on floor. Observed bucket of pickles sitting on the floor inside of walk in cooler. Manager removed it and placed it in the shelf 6 inches above the floor Corrected On-Site

Basic - Ice bucket on top of ice machine not stored inverted or in a protected manner. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler Observed bag of cut chunks bacon next to unwashed box of lettuce. In walk in cooler Manager stored the cut chunks of bacon on top shelf next to RTE foods Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled money at cash register than removed gloves and placed new gloves on no hand washing. Discussed with employee the importance of hand washing. Employee washed hands Corrective Action Taken

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm three compartment sink. Retested to 200 ppm Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by grill top. Ambient air temperature 59 f Cut tomatoes 48 f cut lettuce 46 f cheese 49 f placed into the cooler less than 4 hours. Employee moved all time/temperature control for safety food to freezer 2nd temp all to 43 f Corrected On-Site

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. Missing for 4 employees

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for 4 employees

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

Basic - Insect control device installed over food preparation area. Ontop of prep table by mop sink employee moved above mop sink Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm operator replaced. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm Operator replaced bag of sanitizer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions 46F moved to walk in freezer

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.splitter installed

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm Operator replaced bag of sanitizer operator.

Intermediate - No hot running water at three-compartment sink. Single compartment sink by ice machine, hot water was turned off, operator fixed it. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floors behind cooking equipment soiled.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Operator will manually set up sink and will have repairs made to unit,0 ppm before and now 200ppm quaternary. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. Corrected On-Site