CHARLEYS WINGS AND PHILLY STEAKS

High Priority - Roach activity present as evidenced by live roaches found. - 1 live roach on its back on floor by walk in freezer . Manager removed roach and cleaned area Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked turkey at 52 F in reach in cooler next to grill . Temperatures taken this day . Manager moved turkey to freezer for quick chill down Recheck 43 F - cheddar cheese 49 F, mozzarella cheese 46 F , 52 F cut tomatoes in cooler opposite fryer Manager voluntarily discarded food . Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken in warmer 125-130 F for 30 minutes per manager . Manager fried cooked chicken . Recheck : 187F Corrected On-Site Repeat Violation

Basic - -Water draining onto floor surface from leak under hand wash sink in back kitchen . Manager tightened pipe -Water draining onto floor from hot water heater pipe . Manager placed pipe over drip pan . Manager scheduled service this day Employee mopped floor Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler . Manager relocated drink to employee storage container Corrected On-Site

Basic - Equipment in poor repair. Fry basket with detached metal . Manager discarded basket . Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Reviewed with manager . Per manager awaiting fire department approval to change door . Reviewed with manager to close gap Repeat Violation

Basic - Ice buildup in walk-in freezer - pan and bucket under compressor to catch leaks Reviewed with manager

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - milk 47 F , cut lettuce 47 F provolone 54 F , pepper jack 61 F in cooler at cook line - temperatures taken this day - manager placed food on ice Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked chicken at 100 F in warmer - reviewed proper hot holding temperatures with manager - employee reheated wings to 177 F - manager increased warmer temperature Corrected On-Site

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Spray bottle containing toxic substance not labeled in dish washing area - manager discarded Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves at cook line - employee removed cardboard Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drinks on top of ice machine near walk in cooler

Basic - Exterior door has a gap at the threshold that opens to the outside in back kitchen

Basic - Unwashed fruits/vegetables ( box of peppers ) stored with ready-to-eat food ( cut lettuce ) in walk in cooler - manager rearranged food Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -provolone cheese (51F - Cold Holding); shredded cheddar cheese (49F - Cold Holding); Swiss cheese (53F - Cold Holding) stored inside reach in cooler on cooks line, restocked at approximately 1:00pm, cheeses stored inside walk in cooler before being restocked inside reach in cooler on cooks line. Manger states temperature is high because hot exhaust fan inside kitchen and reach in cooler door being open during lunch rush. Manger placed cheeses inside reach in freezer to cool. -raw bacon (48F - Cold Holding); chicken wings (46F - Cold Holding); chicken wings (46F - Cold Holding) stored inside the walk in cooler, manager stated that all foods were 41F or below at 11am when he tempted the walk in cooler at opening. Items tempted at approximately 2:15pm, Walk in cooler does not sound like it is running at this time. Manager states he has been having electricity problems. Manager switched the fuse inside the breaker box in the office and the walk in cooler started running immediately afterwards. Manager placed all foods tempted over 41F inside walk in freezer to cool.

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

Basic - Current Hotel and Restaurant license not displayed. -Discussed with manager.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink stored on food storage rack in back kitchen area above onions. Manager moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Designated employee area located above single service items, manager moved underneath single service items. Corrected On-Site

Basic - Floor area(s) covered with standing water. -Inside back kitchen area near hand wash sink, manager squeegeed floors. Corrected On-Site

Basic - In-use tongs stored on equipment door between uses. -Tongs on cooks line being stored on reach in cooler door. Discussed with manager. Manger moved tongs. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Wet cloth stored on cooks line, and front counter areas, manager removed. Corrected On-Site

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/

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Cove molding at floor/wall juncture broken/missing. Front area next to hand sink.

Basic - Food stored on floor. Pickle buckets stored on floor in walk in cooler.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket for small freezer on line soiled.

Basic - Single-service articles improperly stored. Single service cup on floor.