PHILLY CONNECTION

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Electrical slicer in back pre area

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 form

Basic - Bowl or other container with no handle used to dispense food. Plastic cup used as scoop in black pepper container

Basic - Carbon dioxide/helium tanks not adequately secured. CO 2 tanks at end of hallway by restrooms

Basic - Current Hotel and Restaurant license not displayed. No printed license of current license

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board attached to manual slicer

Basic - Employee with no hair restraint while engaging in food preparation. Male cook

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at back exit door

Basic - Floor soiled/has accumulation of debris. Grease build up on floor under fryer and grease build up on wheels of fryers

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at front counter

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave at front counter Hood filters has debris build up Grease build up on side of fryer

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 door stand up cooler in back area has debris build up Reach in cooler make table at front counter has debris build up

Basic - Reach-in cooler shelves with rust that has pitted the surface. All shelves rusted in 2 door stand up cooler in back area Rust shelves in make cooler by hand sink at front counter

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce 57, sliced cheese 55 in front counter lift top cooler less than 4 hours. Ice packs under pans insufficient to keep product 41f or below. Recommend time plan or moving product to different cooler.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -ambient thermometer in 2 door cooler reads -10f. Food products ranging from 38-40f.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -comb on box of single use gloves, personal items on shelf above single use gloves.

Basic - Floor soiled/has accumulation of debris. -floor and floor drain soiled under 3 compartment sink, floor soiled under shelving.

Basic - Buildup of food debris/soil residue on equipment door handles. - Tall reach in cooler in back and reach in coolers on cook line. Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Side of fryer.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above clean equipment and utensils, or single-service items. - Employee phone stored on shelf above single service.

Basic - Single-service articles improperly stored. - Box of forks stored on the floor. Corrected On-Site

High Priority - Container of medicine improperly stored. -eye drops on shelf above drinks, jars of peppers. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 52° piled above top of container in prep cooler less than 4 hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -food buildup under slicer blade guard.

Basic - Employee with no hair restraint while engaging in food preparation. -male employee. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -in reach-in cooler across from grill.